Download Practice Exam II

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FSHN 167 Practice Exam II
1. Which of the following describes a fatty
acid that has one double bond?
a. Saturated
b. Hydrogenated
c. Monounsaturated
d. Polyunsaturated
2. During the first few days of a fast, what
energy source provides about 90% of
the glucose needed to fuel the body?
a. Protein
b. Ketones
c. Glycogen
d. Triglycerides
3. Which of the following is used to
supplement 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
4. HBV protein contains only plant
proteins.
a. True
b. False
5. 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.
6. Obesity and high blood pressure
increase heart disease risk, but diabetes
does not.
a. True
b. False
7. Which of the following may be used to
determine protein utilization and need?
a. Calorimetry
b. Nitrogen balance
c. Amino acid pool
d. Supplementary value
8. Calculate how many grams of protein a
200 lb man should eat according to the
RDA guidelines.
a. 75.3
b. 72.7
c. 71.3
d. 70.4
9. Atherosclerosis only occurs in elderly
adults.
a. True
b. False
10. According to the Acceptable
Macronutrient Distribution Range,
protein intake should not exceed _____
percent of total calories.
a. 15
b. 20
c. 28
d. 35
11. 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
12. 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
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13. What is the approximate percent
efficiency of conversion of food energy
to ATP energy in the body?
a. 20
b. 50
c. 80
d. 99
14. 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
15. Which of the following has the highest
percentage of its fat in polyunsaturated
form?
a. Butter
b. Corn oil
c. Beef tallow
d. Coconut oil
16. Glycolysis is the conversion of…
a. Glycogen to fat
b. Glycogen to protein
c. Glucose to pyruvate
d. Glucose to glycogen
17. What primary factor governs the quality
of a food protein?
a. Fat content
b. Essential amino acid content
c. Complex carbohydrate content
d. Nonessential amino acid content
18. 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
19. 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
20. What are the positives of a vegan diet?
a. Decrease in saturated fats
b. Decrease in obesity
c. Decrease in CVD
d. All of the above
21. What is the function of the VLDL
lipoprotein?
a. Transport fatty acids to cells
b. Transport cholesterol to cells
c. Transport triglycerides to cells
d. Create cholesterol
22. What group differs amongst every
amino acid?
a. R-group
b. Amine group
c. Acid Group
d. Number of hydrogen molecules
23. Your body can only get non-essential
amino acids from the diet.
a. False
b. True
24. Coconut oil is high in which fatty acid?
a. Monounsaturated
b. Saturated
c. Polyunsaturated
d. None of the above
25. What is the definition of denaturation?
a. Refolding of protein
b. Unfolding of protein
c. Cleaving off nitrogen
d. Adding nitrogen
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26. What denatures proteins in the stomach?
a. Amylase
b. Lipase
c. Pancreatic Enzymes
d. HCL
27. 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
28. Which type of fat reduces the risk of
blood clotting?
a. Omega 6
b. Sterols
c. Omega 3
d. Triglycerides
29. The “healthiest” of the fatty acids is?
a. Saturated
b. Polyunsaturated
c. Mono-saturated
d. Monounsaturated
30. What is released in the small intestine
from the gall bladder that emulsifies fat
and forms micelles?
a. Bile
b. Pancreatic lipase
c. Amylase
d. HCL
31. A growing child has which type of
nitrogen balance?
a. Negative
b. Positive
c. Exponential
d. Declining
32. What is the lipoprotein that transports
cholesterol to the body?
a. LDL
b. HDL
c. Chylomicrons
d. VLDL
33. A man weighs 172 lbs and is 6’1” tall.
How much protein should he consume
per day?
a. 62.5g
b. 70.1g
c. 53.4g
d. 60.0g
34. What is a high biological value protein?
a. Includes all essential vitamins
b. Includes all essential fatty acids
c. Includes all essential amino
acids
d. Includes all essential
carbohydrates
35. What are some risk factors for
developing CVD?
a. Hypertension
b. High blood cholesterol
c. Age
d. All of the above
36. 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
37. What is one way to reduce your risk for
CVD?
a. Diet modification
b. Increase physical activity
c. Weight control
d. All of the above.
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38. How many different amino acids are
found in protein?
a. 10
b. 13
c. 20
d. 43
39. What type of bond holds proteins
together?
a. Peptide bond
b. Amylase bond
c. Ester bond
d. HCL bond
40. What are the three end products of
energy metabolism?
a. CO2, H2O, Cholesterol
b. H2O, Fatty Acids, ATP
c. ATP, CO2, H2O
d. ATP, H2O, Energy
41. What is gluconeogenesis?
a. Creating new fatty acids
b. Glucose turning into pyruvate
c. Glucose that has been broken
down
d. Creating new glucose