Download Biochemistry 2300 — Elements of Human

Biochemistry 2300 — Elements of Human Nutrition
Test I (Basics of Nutrition, Diet Planning and Foods)
Tuesday, September 29, 2009
Each question has only one proper answer.
Mark your answers on provided answer sheet using pencil only.
1. Which statement concerning the field of nutrition is FALSE?
A. Nutrition is an ancient science that dates back to the fourteenth
century.
B. Nutrition is the study of how food nourishes the body.
C. Nutrition encompasses how we consume, digest, metabolize, and store
food.
D. Nutrition involves studying the factors that influence eating patterns.
2. Health problems are more likely to arise with all of the following, EXCEPT:
A. a poor diet
B. a nutritious diet
C. inadequate physical activity
D. excessive physical activity
3. Which of the following is an example of disease that is directly caused by a
nutritional deficiency?
A. cancer
B. osteoporosis
C. iron-deficiency anemia
D. heart disease
4. Which of the following conditions does NOT have a strong nutritional
component?
A. migraines
B. obesity
C. type 2 diabetes
D. heart disease
5. Which of the following is NOT a nutrient?
A. minerals
B. vitamins
C. water
D. alcohol
6. Macronutrients are nutrients that:
A. are needed in relatively small quantities in the body
B. consist of vitamins and minerals
C. provide energy to support normal function and health
D. are inorganic nutrients
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7. Which of the following dietary components cannot add fat to body stores?
A. carbohydrates
B. alcohol
C. vitamins
D. protein
8. Carbohydrates are not commonly found in:
A. fruit
B. meat
C. grains
D. vegetables
9. Which of the following is organic compound?
A. protein
B. hydrogen
C. water
D. minerals
10. A distinguishing feature of lipids is that they:
A. are inorganic substances
B. don't dissolve in water
C. provide less energy per gram than proteins
D. provide less energy per gram than carbohydrates
11. What element makes protein different from carbohydrate and fat?
A. hydrogen
B. nitrogen
C. oxygen
D. carbon
12. For dinner, Bill consumes 255 grams of carbohydrate, 70 grams of protein,
and 50 grams of fat. In addition, Bill decides that he wants a glass of wine
with his meal. If he drinks one glass of wine containing 8 grams of alcohol
(7 kcal per gram), how many total kcal does he consume in this meal?
A. 540 kcal
B. 1, 675 kcal
C. 56 kcal
D. 1,806 kcal
13. Jose's lunch contains 121 grams of carbohydrate, 40 grams of protein, and
25 grams of fat. What percent of total kcal in this meal come from fat?
A. 34%
B. 42%
C. 26%
D. 19%
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14. Which of the following are examples of carbohydrate-rich foods?
A. beef and pork
B. wheat and lentils
C. bacon and eggs
D. butter and corn oil
15. Which of the following is a micronutrient?
A. carbohydrates
B. alcohol
C. lipids
D. vitamins
16. ________ serve as an important source of energy for muscles during times
of rest and low-intensity exercise.
A. Proteins
B. Vitamins
C. Minerals
D. Lipids
17. Which of the following is NOT a primary function of dietary protein?
A. providing energy for the body
B. repairing damaged structures
C. regulating metabolism and fluid balance
D. building new cells and tissues
18. Which of the following are not rich food sources of protein?
A. vegetables
B. legumes
C. meat
D. milk
19. Vitamins are classified into two groups, ________ and ________.
A. major; trace
B. nutritive; nonnutritive
C. fat soluble; water soluble
D. microsoluble; macrosoluble
20. Which of the following is an example of an inorganic micronutrient?
A. niacin
B. vitamin B-6
C. vitamin D
D. calcium
21. Vitamin C and the B vitamins are termed:
A. water-soluble vitamins.
B. fat-soluble vitamins.
C. nonessential vitamins.
D. trace vitamins.
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22. Which of the following is FALSE?
A. Lipids are soluble in water.
B. Lipids yield more kcal per gram than carbohydrate or protein.
C. Lipids are comprised of carbon, hydrogen, and oxygen.
D. Lipids include triglycerides, phospholipids, and sterols.
23. Which of the following describes the vitamins A, D, E, and K?
A. excreted via the urine
B. can be stored in the body
C. daily consumption is necessary
D. soluble in water
24. The DRI apply only to:
A. people with chronic disease
B. healthy adults
C. people recovering from a nutrient deficiency
D. all healthy people
25. Your grandmother has recently been diagnosed with type 2 diabetes. Which
of the following professionals is most likely to be qualified to offer your
grandmother assistance in planning her diabetic diet?
A. medical doctor
B. PhD in nutrition
C. nutritionist
D. Registered Dietitian (RD)
26. The four characteristics of a nutritious diet are adequacy, balance,
moderation, and ________.
A. value
B. colour
C. kcal
D. variety
27. Jack is a college athlete who requires 2800 kcal a day to support his energy
needs. Even though Jack likes many different foods and makes it a point to
try new things, he only consumes approximately 1600 kcal a day. Which
one of the characteristics of a healthy diet is Jack missing?
A. variety
B. adequacy
C. moderation
D. balance
28. Which statement best describes the term 'nutrient density'?
A. Choose a number of different foods within any given food group rather
than the same old thing.
B. Consume a variety of foods from the four major food groups every
day.
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C. Consume foods that have the most nutrients for their kcal.
D. Plan your entire day's diet so that you juggle nutrient sources.
29. ________ refers to eating the right proportion of foods.
A. Moderation
B. Balance
C. Variety
D. Restriction
30. Which key characteristic of a nutritious diet prevents boredom and avoids us
from getting into "food ruts"?
A. moderation
B. balance
C. variety
D. adequacy
31. Which one of the following is NOT required on all food labels?
A. name and address of vendor
B. net contents of the package
C. a 1-800 phone number and website
D. ingredient list
32. Which of the following components on a food label is essential for people
with food allergies?
A. health claims
B. ingredient list
C. Nutrition Facts table
D. nutrient content claims
33. If you ate a container of food that contains 80 kcalories per serving and there
are 4 servings in the container, how many kcalories did you consume?
A. 160 kcalories
B. 400 kcalories
C. 80 kcalories
D. 320 kcalories
34. The diet planning tool developed by Health Canada to help Canadians
reduce their risk of developing chronic disease is:
A. Eating Well with Canada's Food Guide
B. the DASH diet
C. the 5 to 10 a Day for Better Health diet plan
D. MyPyramid
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35. The primary source of fuel for our brain is protein.
A. True
B. False
36. Vitamins contain 4 kcal per gram.
A. True
B. False
37. Major minerals are more important to the body than trace minerals.
A. True
B. False
38. Because water doesn't provide any kcal to the body, scientists do not
consider it a nutrient.
A. True
B. False
39. Health Canada is responsible for the health and safety of Canadians.
A. True
B. False
40. The outer arc of Eating Well with Canada's Food Guide contains:
A. Vegetables and Fruit
B. Grain Products
C. Meats and Alternatives
D. Milk and Alternatives
41. Which of the following is NOT considered a single serving size in Eating
Well with Canada's Food Guide?
A. 1 pita
B. 2 eggs
C. 250 mL (1 cup) milk
D. 125 mL (1/2 cup) of juice
42. Which of the following is a key message in Eating Well with Canada's Food
Guide?
A. have meat alternatives such as beans, lentils and tofu often
B. eat at least one food guide serving of fish each week
C. eat at least two dark green vegetables each day
D. make at least a third of your grain products whole grain each day
43. Which of the following foods is a legume?
A. barley
B. lentils
C. squash
D. sardines
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44. To adhere to the principle of moderation when eating out in a restaurant, it is
advisable to:
A. avoid reduced fat lattes
B. order a grilled or broiled meat dish instead of a breaded meat dish
C. order potatoes or rice instead of steamed vegetables
D. order a cream-based soup instead of a broth-based soup
45. Food-borne illnesses can be caused by all of the following, EXCEPT:
A. poisonous substances
B. proteins that causes an immune response
C. infectious agents
D. food additives
46. Beta-carotene, guar gum, and calcium added to orange juice are all examples
of:
A. genetically modified organisms.
B. additives.
C. preservatives.
D. pesticides.
47. Foods most commonly associated with Salmonella intoxication are:
A. sauces and gravies.
B. seafood and raw fish.
C. eggs and chicken.
D. unpasteurized apple juice or cider.
48. Drying food can lead to all of the following result, EXCEPT:
A. change in texture
B. decreasing vitamin content
C. change in colour
D. decreasing mineral content
49. Which one of the following preservatives is commonly used to prevent
rancidity in oils and fats?
A. propionic acid
B. sulphur dioxide
C. BHT (butylated hydroxytoluene)
D. sulphites
50. Which of the following is NOT a natural colouring agent used in foods?
A. beta-carotene
B. tartrazine
C. beet juice
D. caramel
51. Which of the following nutrient is present in all foods?
A. carbon
B. vitamin D and K
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C. water
D. hydrogenation
52. One cup of New England style clam chowder provides 101 kcal and 105 mg
of potassium; 150 grams of firm silken tofu provides 93 kcal and 291 mg of
potassium; and 125 mL (1/2 cup) of cooked Malabar spinach provides 5 kcal
and 60 mg of potassium. Which food is the more nutrient dense source of
potassium?
A. clam chowder
B. tofu
C. spinach
D. New England
53. Eating out in restaurants can be challenging when low fat, moderate sodium
and high fibre foods are on the menu.
A. True
B. False
54. Foods that are rich in nutrients relative to their energy content are called:
A. nutrient dense foods
B. energy dense foods
C. fat-free foods
D. empty calorie foods
55. Fat-soluble vitamins are considered nonessential because the human body
needs them in relatively small amounts and can synthesize them in the liver.
A. True
B. False
56. Vitamins assist with the regulation of many body processes.
A. True
B. False
57. Cholesterol is one form of lipid that can be synthesized by the body.
A. True
B. False
58. Including fibre in your diet is beneficial to your gastrointestinal tract, but
consuming excess amounts of fibre can result in the loss of nutrients. This
statement is an example of which of the factors to consider in planning
diets?
A. variety
B. moderation
C. Calorie control
D. adequacy
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59. Kim is a stay-at-home mom who generally prepares the majority of meals
for her household. Even though she always prepares meals that offer enough
kcal and nutrients for her family of four, she tends to make the same meals
again and again. Which one of the characteristics of a healthy diet is Suzie
not incorporating into her meal planning?
A. moderation
B. variety
C. adequacy
D. balance
60. The Nutrition Facts table on a box of crackers indicates that one serving
provides 140 kcal, with 55 kcal coming from fat. Calculate the percentage of
total kcal from fat in this product.
A. 29%
B. 85%
C. 39%
D. 55%
61. Which of the following is NOT considered a single serving size in Eating
Well with Canada's Food Guide?
A. 125 mL (1/2 cup) of juice
B. 250 mL (1 cup) milk
C. 1 pita
D. 2 eggs
62. Which one of the following causes food intoxication?
A. Clostridium botulinum
B. Mad cow disease
C. Salmonella
D. Norwalk virus
63. Mycotoxins are harmful substances produced by:
A. bacteria
B. helminths
C. viruses
D. fungi
64. Meat, poultry, or seafood that has been brought home and refrigerated
should be frozen if it will not be used within:
A. 24 hours
B. 72 hours
C. 48 hours
D. 12 hours
65. Which one of the following foods is most likely to contain sulphites?
A. canned peas
B. yogurt
C. ground beef
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D. fresh grapes
66. Which snack is the most nutrient dense?
A. Plain popcorn
B. Nuts and seeds
C. Fruits and vegetables
D. Milk and water
67. Nuts and seeds are rich in the following nutrients:
A. Water and vitamins
B. Legumes
C. Protein and lipids
D. Carbohydrates and water
68. Pesticides are:
A. chemicals added to food that help prevent microbial spoilage
B. chemicals added to food to enhance nutritional value
C. chemicals produced by microorganisms that elicit an immune system
D. chemicals used in the field and storage areas to limit destruction caused
by fungus, insects and bacteria
69. Which of the following statements about the safe storage of leftovers is False?
A. Leftovers should always be stored in deep containers and immediately
frozen
B. Leftovers should be stored at a depth of no greater than five centimeters
C. Leftovers should be refrigerated within two hours of serving
D. Leftovers should only be refrigerated for up to four days.
70. It is 10 am and Julie is trying to decide what to prepare for tonight’s dinner.
She selects a frozen turkey breast and must thaw it before she can proceed
with her cooking preparations. Which of the following would be an
appropriate method of thawing her poultry?
A. Julie could place the turkey breast outside on a covered plate
B. Julie could used her microwave
C. Julie could place the turkey breast out on the kitchen counter - since she
will be cooking the turkey the same day
D. Julie could place the turkey breast in a basin of warm water
1.
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Keys for BCHM2300 Test I
11
1. A
2. B
3. C
4. A
5. D
6. C
7. C
8. B
9. A
10. B
11. B
12. D
13. C
14. B
15. D
16. D
17. A
18. A
19. C
20. D
21. A
22. A
23. B
24. D
25. D
26. D
27. B
28. C
29. B
30. C
31. C
32. B
33. D
34. B
35. B
36. B
37. B
38. B
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Keys for BCHM2300 Test I
12
39. A
40. A
41. A
42. A
43. B
44. B
45. D
46. B
47. C
48. D
49. C
50. B
51. C
52. C
53. B
54. A
55. B
56. A
57. A
58. B
59. B
60. C
61. C
62. A
63. D
64. C
65. D
66. C
67. C
68. D
69. A
70. B
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