Download D2143 Nutrition

SCHOOL OF HEALTH SCIENCES
DIVISION OF DIETETICS, NUTRITION AND BIOLOGICAL SCIENCES,
PHYSIOTHERAPY, PODIATRY, RADIOGRAPHY
LEVEL 2 / DIET 1
D2143/ Nutrition
DATE: 28/04/2014
WRITING TIME: 120 minutes
INSTRUCTIONS:
TIME: 9.30am
READING TIME: 5 minutes
You should attempt to answer all questions.
Part A: There are 20 multiple choice questions. There is only one correct answer for each
question. Each correct answer equals one mark. Candidates should attempt to answer all
questions. Answer each question on the exam paper. This section is worth 20 marks.
Part B: Candidates should attempt to answer all questions. Answer each question on the
exam paper in the space provided. This section is worth 80 marks.
Calculators permitted.
PAPER SETTER:
Dr Elaine Bannerman
MATRICULATION NUMBER:________________
Part A:
(20 marks)
1) For a healthy individual of standard activity levels, which statement best describes the relative
proportions of the different components of energy expenditure?
a)
b)
c)
d)
25% basal metabolic rate, 10% diet-induced thermogenesis, 65% physical activity
60-75% basal metabolic rate, 10% diet-induced thermogenesis, 15-30% physical activity
50% basal metabolic rate, 30% diet-induced thermogenesis, 20% physical activity
45% basal metabolic rate, 10% diet-induced thermogenesis, 45% physical activity
2) Which statement correctly describes the approximate amount of energy yielded from 1gram of each
of the macronutrients?
a)
b)
c)
d)
CHO 6 kcal,
CHO 16 kJ,
CHO 4 kcal,
CHO 4 kJ,
fat
fat
fat
fat
9 kcal,
37 kJ,
7 kcal,
9 kJ,
protein 4 kcal,
protein 17 kJ,
protein 6 kcal,
protein 4 kJ,
alcohol 7 kcal
alcohol 29 kJ
alcohol 9 kcal
alcohol 7 kJ
3) A meal has 200g CHO, 65g protein and 75g fat – how much energy is provided?
a)
b)
c)
d)
7080 kcal
1585 kJ
1735 kJ
1735 kcal
4) Deficiency states are more likely to be seen for water-soluble rather than fat-soluble vitamins
because
a)
b)
c)
d)
there are poor dietary intakes within the UK diet
there is a lack of rich dietary sources within the UK food supply
there is a lack of substantial body stores
very few people consume supplements and this is the most important source
5) Pro-oxidants are
a)
b)
c)
d)
the amino acid in shortest supply in a food in relation to need
compounds or agents which slow or prevent oxidation
compounds or agents capable of generating toxic oxygen species
atom or group of atoms possessing one or more unpaired electrons rendering them highly
unstable
6) Which of the following lists are all pro-oxidants
a)
b)
c)
d)
Smoking, pollution, ischaemia, toxins
Vitamin c, selenium, alpha-tocopherol
Zinc, vitamin E, carotenoids
None of the above
7) Microcytic anaemia may be a result of
a)
b)
c)
d)
poor dietary intakes of vitamin B12
poor dietary intakes of folate
lack of production of intrinsic factor
none of the above
8) Which of the following statements is correct regarding energy stores? The body’s energy stores
provide
a)
b)
c)
d)
9)
approximately 24 hrs glycogen, unlimited adipose tissue, no protein store
unlimited glycogen, unlimited adipose tissue & unlimited protein stores
approximately 24 hrs glycogen, limited adipose tissue, no protein stores
approximately 24 hrs glycogen, limited adipose tissue, unlimited protein stores
How much is a unit of alcohol?
a)
b)
c)
d)
10g
1 drink
14 g
21 g
10) What are the guidelines for sensible drinking for males and females in the UK?
a)
b)
c)
d)
14 and 21 units respectively
28 and 21 units respectively
21 and 14 units respectively
28 and 14 units respectively
11) Which of the following is not a monosaccharide?
a)
b)
c)
d)
glucose
fructose
galactose
sucrose
12) Which of the following foods is high in non-milk extrinsic sugars?
a)
b)
c)
d)
fruit juice
chicken
apple
milk
13) What is the richest dietary source of n-3 long chain polyunsaturated fatty acids?
a)
b)
c)
d)
fish
oily fish
seeds
vegetable oils
14) Which one of the following statements describes the conditions required for fat digestion &
absorption
a)
b)
c)
d)
hydrochloric acid & lipases
hydrochloric acid & pepsinogen
bile acids & pepsinogen
cholecystokinin, bile acids & lipases
15) Which one of the following is involved in removal of circulating cholesterol from the body to the liver
for excretion
a)
b)
c)
d)
chylomicrons,
HDL cholesterol
triglycerides
LDL cholesterol
16) Which dietary fatty acids are most susceptible to rancidity?
a)
b)
c)
d)
saturated fatty acids
trans fatty acids
polyunsaturated fatty acids
monounsaturated fatty acids
17) The requirement for protein is a requirement for
a)
b)
c)
d)
energy
peptides
nitrogen and essential amino acids
essential fatty acids
18) What is the limiting amino acid in a food?
a)
b)
c)
d)
the amino acid in shortest supply in a food in relation to need
the essential amino acid that is in shortest supply in a food in relation to need
the essential amino acid with concentration that is below the concentration in the reference food
any amino acid with concentration that is below the concentration in the reference food
19) What is the relationship between nitrogen and protein?
a)
b)
c)
d)
1g protein = N g x 16
1g protein = N g x 6.25
1g nitrogen = protein g x 6.25
1 g nitrogen = protein g x 4
20) What is the key hormone that is stimulated when blood glucose concentrations fall?
a)
b)
c)
d)
glucagon
sucrase
insulin
cholecystokinin
Part B:
1) Define and explain the term ‘Dietary reference values’ and provide examples of their use.
[6 marks]
2) Using two specific nutrient examples, provide explanation for differences in nutrient requirements
set according to
a. Gender
[2 marks]
b. age
[2 marks]
3) Define the term bioavailability.
[3 marks]
4) Using examples, outline those factors that can influence the bioavailability of a nutrient.
[7 marks]
5) A male 59 years old, has a body weight of 85 kg; height of 175 cm and waist circumference of
102cm
a. What is your interpretation of his body mass index (BMI) according to WHO guidelines?
[3 marks]
b. What is your interpretation of his waist circumference?
[2 marks]
c. What is the limitation of using a BMI as a measure of body composition?
[3 marks]
d. Give two examples of alternative methods of body composition assessment.
[2 marks]
6) Carbohydrates can be classified as ‘glycaemic’ and ‘non-glycaemic’.
a. Explain the difference between these types of carbohydrate.
[4 marks]
b. What is the advantage of classifying carbohydrates by this method rather than by molecular
weight?
[2 marks]
c. Give two examples of
(i)
glycaemic carbohydrates
[2 marks]
(ii)
non-glycaemic carbohydrates
[2 marks]
7) Draw a labelled diagram that illustrates iron intakes, losses and turnover within the body. Outline
the stages of deficiency that occur with ongoing inadequate iron intakes, highlighting the different
parameters that indicate the different stages of deficiency.
[10 marks]
8) There is a clear link between salt intakes and health.
a) How do dietary intakes of salt compare with current dietary recommendations for adults in the
UK?
[3 marks]
b) What are the key dietary sources of sodium in the UK diet?
[2 marks]
c) Discuss the limitations with dietary assessment of sodium intakes and suggest an alternative
method of assessment?
[5 marks]
9) Folic acid and food fortification is controversial. Present an argument for and against a mandatory
food fortification policy for folic acid within the UK.
[10 marks]
10) Using your knowledge of vitamin D, outline its role and function in calcium homeostasis. You
should provide details of other key hormones involved in this endocrine system and also those
organs in the body that are key to calcium regulation.
[10 marks]
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