DeVry University, Chicago SCI_228_Final_September ( GRADED A)

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Score for this quiz: 248 out of 250 Submitted Oct 21 at 7:41pm This attempt took 167 minutes. Question 1 2 / 2 pts (TCO 1) Which government agency regulates organic farming standards in the Unite ... d States? Food and Drug Administration United States Department of Agriculture Environmental Protection Agency Centers for Disease Control Chapter 18 Question 2 2 / 2 pts (TCO 1) Which of the following is responsible for food spoilage? Oxygen Heat Light All of these are responsible for food spoilage. Chapter 18 Question 3 2 / 2 pts (TCO 1) The Nutrition Facts Panel on a box of crackers indicates that one serving provides 140 calories, with 55 calories coming from fat. Calculate the percentage of calories from fat in this product. 39% 55%85% Need more information to calculate. Chapter 2 Question 4 2 / 2 pts (TCO 1) Your grandmother has recently been diagnosed with Type II diabetes. Which of the following professionals is most likely to be qualified to offer your grandmother assistance in planning her diabetic diet? Registered Dietitian (RD) PhD in nutrition Medical Doctor (MD) Nutritionist Chapter 1 Question 5 2 / 2 pts (TCO 2) Which of the following is a micronutrient? Carbohydrates Vitamins Lipids Alcohol Chapter 1 Question 6 2 / 2 pts (TCO 2) Which of the following is associated with the development of ketosis?A diet that contains too much fat A diet that contains insufficient fat A diet that contains too much carbohydrates A diet that contains insufficient carbohydrates Chapter 4 Question 7 2 / 2 pts (TCO 2) Which of the following are substances in plant foods that are not absorbed by the body? Starch Disaccharides Dietary fiber Simple sugars Chapter 4 Question 8 2 / 2 pts (TCO 3) What is the primary cause of peptic ulcers? Stress H. pylori bacteria Prolonged use of aspirin Eating too many spicy foods Chapter 3 Question 9 2 / 2 pts (TCO 3) Proteins that act to speed up body processes, but are not changed in the process, are called:hormones. peptides. enzymes. chymes. Chapter 3 Question 10 2 / 2 pts (TCO 3) Not only is HCL produced in the stomach to help with enzyme transformation, another function of the stomach is to: neutralize stomach acid. activate pepsinogen to form pepsin. protect stomach cells from auto digestion. emulsify fats. Chapter 6 Question 11 2 / 2 pts (TCO 4) A disaccharide is formed by the chemical bonding of: two monosaccharides. two polysaccharides. one monosaccharide and one polysaccharide. two oligosaccharides. Chapter 4Question 12 2 / 2 pts (TCO 4) ________ is a highly branched arrangement of glucose molecules found in liver and skeletal muscle cells. Fructose Starch Glycogen Raffinose Chapter 4 Question 13 2 / 2 pts (TCO 4) Which of the following carbohydrates is the end product of photosynthesis? Glycogen Galactose Lactose Glucose Chapter 4 IncorrectQuestion 14 0 / 2 pts (TCO 5) A fatty acid that contains a chain of 10 carbons and two double bonds is termed a: saturated, medium-chain fatty acid. polyunsaturated, medium-chain fatty acid. monounsaturated, medium-chain fatty acid.monounsaturated, long-chain fatty acid. Chapter 6 Question 15 2 / 2 pts (TCO 5) Which of the following foods are rich sources of saturated fatty acids? Cashew nuts Olive and canola oils Canola and corn oils Butter and lard Chapter 5 Question 16 2 / 2 pts (TCO 5) Triglycerides are classified by: the length of the fatty acids. the saturation of the fatty acids. the shape of the fatty acids. all of these. Chapter 6 Question 17 2 / 2 pts (TCO 5) Sex hormones and adrenal hormones are substances derived from which class of lipid? Fatty acids Triglycerides PhospholipidsSterols Chapter 5 Question 18 2 / 2 pts (TCO 6) Which of the following health problems has been associated with high protein intakes? [Show More]

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