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Final Practice Exam
Supplemental Instruction
Iowa State University
Leader:
Course:
Instructor:
Madeline Johnson
FSHN 167
Martin
1. Which of the following nutrients is considered your body’s last choice for energy?
a. Protein
b. Alcohol
c. Fats
d. Minerals
e. Carbohydrates
2. What is colostrum?
a. The process of producing milk
b. “Pre milk”
c. Another word for lactation
d. Milk producing hormone
3. What is the deficiency of Thiamin called?
a. Ariboflavinosis
b. Pellagra
c. Beri Beri
d. Anemia
4. What is the definition of hypertrophy?
a. Increase in the number of fat cells
b. Increase in the size of fat cells
c. Decrease in the number of fat cells
d. Decrease in the size of fat cells
5. Fat-soluble vitamins include…
a. ACEK
b. ADEK
c. ABCD
d. ABEK
e. BCDK
6. What are the two main hormones involved in lactation?
a. Prolactin and Colostrum
b. Prolactin and Orexin
c. Oxytocin and Colostrum
d. Oxytocin and Prolactin
7. The main function of Riboflavin in the body is?
a. Electron Carrier of NAD
b. Pyruvate  Acetyl CoA
c. DNA Synthesis
d. Electron Carrier of FAD
8. What are requirements to be eligible for gastrointestinal surgery?
a. BMI >45 or BMI >30 with comorbid health issues
b. BMI >40 or BMI >30 with comorbid health issues
c. BMI >40 or BMI >35 with comorbid health issues
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d. BMI >45 or BMI >35 with comorbid health issues
9. What is the process by which heat or acidity disrupts the normal shape of a protein chain?
a. Digestion
b. Condensation
c. Denaturation
d. Hydrogenation
10. What is the term for Niacin deficiency?
a. Ariboflavinosis
b. Pellagra
c. Beri Beri
d. Anemia
11. What is your quickest source of energy?
a. Fat
b. Carbohydrates
c. ATP/Creatine Phosphate System
d. Protein
12. Which of the following is not a nutrient but can provide the body with calories?
a. Minerals
b. Alcohol
c. Proteins
d. Vitamins
e. Fats
13. What type of bond holds proteins together?
a. Peptide bond
b. Amylase bond
c. Ester bond
d. HCL bond
14. What are the symptoms of niacin deficiency?
a. Dermatitis, Diarrhea, Dementia, Death
b. Dermatitis, Death, Dementia, Danger
c. Death, Dementia, Diarrhea, Drama
d. Death, Denaturing, Dermatitis, Dialysis
15. What is gluconeogenesis
a. Creating new fatty acids
b. Glucose turning into pyruvate
c. Glucose that has been broken down
d. Creating new glucose
16. A nutrient needed by the body and that must be supplied by foods is termed a(n)
a. Needed nutrients
b. Metabolic unit
c. Organic nutrient
d. Essential nutrient
17. Why is it important for pregnant women to consume sufficient folate?
a. Allows babies to get good amounts of fruits and veggies
b. Prevents Spinal Bifida, a birth defect
c. Increases brain activity in the baby
d. Creates good gut bacteria for the baby
18. What of the following lipoproteins is formed in the liver and is used to transport endogenous
(made in the body) triglycerides to body cells?
a. Chylomicrons
b. VLDL
c. LDL
d. HDL
19. All of the following are nutrients of concern for a growing infant that might require
supplementation, except…
a. Iron
b. Fluoride
c. Vitamin K
d. Folate
e. Vitamin D
20. Celiac disease is when…?
a. Your body can’t break down protein
b. Your body can’t break down gluten
c. Your body can’t break down fats
d. You eat bread and whole grains
21. What are the 2 functions of Vitamin B12?
a. Nerve function & RNA Synthesis
b. DNA synthesis & RNA Synthesis
c. Nerve function & DNA Synthesis
d. Increase immune function & Nerve Function
22. Which of the following is absorbed into the lymphatic circulatory system?
a. Monosaccharides
b. Fats
c. Fiber
d. Amino acids
23. Glycolysis is the conversion of
a. Glycogen to fat
b. Glycogen to protein
c. Glucose to pyruvate
d. Glucose to glycogen
24. What are the three forms of Vitamin D?
a. D3 – 25D – 1,25D
b. D3 – 25D – 1,35D
c. D4 – 24D – 1,25D
d. D1 – 125D – 25D
25. A deficiency of Vitamin E is referred to as?
a. Ariboflavinosis
b. Pellagra
c. Hemolytic Anemia
d. Beri Beri
26. Where is bicarbonate produced?
a. Stomach
b. Small intestine
c. Pancreas
d. Liver
27. What is the function of Vitamin K?
a. Blood clotting
b. DNA synthesis
c. Pyruvate  Acetyl CoA
d. Antioxidant
28. Which of the following structural features of fatty acids determines their susceptibility to spoilage
by oxygen?
a. Chain length
b. Number of double bonds
c. Position of first saturated bond
d. Size of adjacent fatty acids on the triglyceride molecule
29. What is the main source of B12?
a. Plant products
b. Animal Products
c. Both
d. Neither
30. What is the AMDR for carbohydrates?
a. 10-35%
b. 45-65%
c. 90-90%
d. 10-45%
31. Which of the following is used to supple some of the fuel needed by the brain only after the body
has been fasting for a while?
a. Ketones
b. Glycerol
c. Fatty acids
d. Amino acids
32. What is the name of the hormone responsible for regulating output of fluid that is secreted from
the pituitary gland?
a. Anti-diuretic hormone
b. Coenzyme hormone
c. Secretin
d. Glucagon
33. What is considered a Monosaccharide?
a. Glucose
b. Fructose
c. Galactose
d. All of the above
34. What regulatory hormone increases stomach motility (growling) and encourages more food
intake?
a. Gastrin
b. Secretin
c. CCK
d. Ghrelin
35. Which of the following illustrates a deamination reaction?
a. Removal of the amino group from an amino acid.
b. Separation of an amino acid from a peptide chain.
c. Addition of an amino group to form a new amino acid.
d. Addition of an amino acid to form a larger peptide chain.
36. A deficiency in iodine is called what?
a. Ariboflavinosis
b. Goiter
c. Beri Beri
d. Scurvy
37. What system do the fat-soluble nutrients enter?
a. Circulatory
b. Blood
c. Respiratory
d. Lymphatic
38. Which of the following describes a fatty acid that has one double bond?
a. Saturated
b. Hydrogenated
c. Monounsaturated
d. Polyunsaturated
39. The Nutrition Facts label on a food product indicates there are 12 grams of sugar in one serving
of the food. The list of ingredients is “wheat flour, high fructose corn syrup, milk powder and
apple juice.” Which of the following would be true?
a. The total grams of carbohydrates on the Nutrition Facts label would be 12 grams.
b. The 12 grams of sugar on the Nutrition Facts label only accounts for the naturally
occurring sugar in this food, not the added sugar.
c. The 12 grams of sugar on the Nutrition Facts label only accounts for the added sugar in
the food, not the naturally occurring sugar.
d. The 12 grams of sugar on the Nutrition Facts label includes both naturally occurring and
added sugars.
40. Particles that are formed in the small intestine when the products of fat digestion are surrounded
by bile.
a. Lipoproteins
b. Chylomicrons
c. Micelles
d. Emulsifiers
41. You are going to get Vitamin D toxicity if you lay out in the sun all day, everyday.
a. True
b. False
42. What’s the difference between Type I and Type II diabetes?
a. Type II is genetic and Type I occurs when you’re young.
b. Type I is inheritable and Type II occurs when you eat too many carbs.
c. Type I is when you don’t make insulin and Type II is when your body doesn’t recognize
insulin anymore.
d. Type I is caused by eating too much sugar and Type II is caused by eating meat.
43. When does most the milk come out of during breast-feeding?
a. First 3-6 minutes
b. First 3-5 minutes
c. First 2 minutes
d. Anytime, time doesn’t make a difference
44. What is the leading cause of death in the USA?
a. Cancer
b. Smoking
c. Car accidents
d. Heart disease
45. In addition to energy, what are the principal end products of cellular oxidation of carbohydrates?
a. Water and CO2
b. Carbon, hydrogen and urea
c. Indigestible fiber and nitrogen
d. Monosaccharides and amino acids
46. What is the definition of a calorie?
a. 1 gram of food
b. A unit of energy
c. Amount you eat each day
d. A piece of meat
47. The energy we use to digest, absorb, metabolize and store the nutrients from food is called dietinduced thermogenesis (thermic effect of food).
a. True
b. False
48. What is the most predictive measure of infant mortality?
a. High birth weight
b. Intellectual problems at birth
c. Wrapped umbilical cord during childbirth
d. Low birth weight
49. What is the term for glucose in its storage form?
a. Glucagon
b. Glucose
c. Glycogen
d. Galactose
50. What breaks down proteins in the stomach?
a. Amylase
b. Lipase
c. HCL
d. CCK
51. What are risk factors that influence low birth weight before conception?
a. Age of mother
b. Race
c. Medical History of diabetes
d. Abnormal weight prior to pregnancy
e. All of the above
52. What levels of HDL and LDL increase your risk for CVD?
a. High HDL, High LDL
b. Low HDL, High LDL
c. High HDL, Low LDL
d. Low HDL, Low LDL
53. Water-soluble nutrients enter what system?
a. Lymphatic system
b. Respiratory system
c. Body
d. Circulatory System
54. What is the function of the LDL lipoprotein?
a. Transport fatty acids to cells
b. Transport cholesterol to cells
c. Transport triglycerides to cells
d. Create cholesterol
55. What are the two types of fat storage?
a. Subcutaneous and Gluteformal
b. Abdominal and Visceral
c. Abdominal and gluteformal
d. Hyperplasia and hypertrophy
56. What is the purpose of the Dietary Guidelines?
a. Let you know how much to exercise each day
b. What to eat each day
c. How much to eat each day
d. Promote health and decrease risk of chronic (long term) disease
57. What is the purpose of hydrogenation?
a. Decrease shelf life
b. Make food healthier
c. Increase shelf life of food
d. Make the food taste better
58. All are factors that influence low birth weight after conception, except…
a. Smoking
b. Anemia
c. Alcohol
d. Street drugs
e. Abnormal weight prior to pregnancy
f. Folate
59. What percentages of US adults are either overweight or obese?
a. 75%
b. 65%
c. 45%
d. 60%
60. What is the definition of hyperplasia?
a. Increase in the number of fat cells
b. Increase in the size of the fat cells
c. Decrease in the number of fat cells
d. Decrease in the size of the fat cells