Question 1
2 / 2 pts
(TCO 1) Which government agency regulates organic farming standards in the United States?
Food and Drug Administration
United States Department of Agriculture
Environmental Protection Agency
Ce
...
Question 1
2 / 2 pts
(TCO 1) Which government agency regulates organic farming standards in the United 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 4
Question 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
Phospholipids
Sterols
Chapter 5
Question 18
2 / 2 pts
(TCO 6) Which of the following health problems has been associated with high protein intakes?
Elevated blood cholesterol
Marasmus
Edema
Sickle cell anemia
Chapter 6
Question 19
2 / 2 pts
(TCO 6) Well-planned vegetarian diets can reduce the risk of all of the following chronic diseases
EXCEPT:
obesity.
heart disease.
anemia.
cancer.
Chapter 6
Question 20
2 / 2 pts
(TCO 6) Of the 20 amino acids relevant to the human body, how many are considered essential?
They are all essential.
11
Nine
10
Chapter 6
Question 21
2 / 2 pts
(TCO 6) A complete protein:
contains all 20 amino acids.
contains all nine essential amino acids.
has not been denatured.
is composed of only di- and tri-peptides.
Chapter 6
IncorrectQuestion 22
0 / 2 pts
(TCO 7) What is needed to convert Vitamin D to its active state?
Calcium consumption
Sunlight
Intestinal bacteria
All of the above
Chapter 9
IncorrectQuestion 23
0 / 2 pts
(TCO 7) The malabsorption of fat puts those at risk for developing a:
Vitamin C deficiency.
Vitamin D deficiency.
mineral deficiency.
all of the above.
Chapter 9
Question 24
2 / 2 pts
(TCO 7) Due to the fact that newborns do not have enough bacteria in their small intestine to make
_______, they are given an injection of this nutrient.
Vitamin K
iron
calcium
folate
Chapter 9, 10
IncorrectQuestion 25
0 / 2 pts
(TCO 7) Green leafy vegetables are good sources of ________.
magnesium
Vitamin K
B Vitamins
all of the above
Chapter 9, 10
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