SCI228 – Nutrition, Health & Wellness MIDTERM EXAM (100% correct answers)

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MIDTERM Question 1 4 / 4 pts (CO 1) The primary method used to preserve seafood is: Correct! adding salt. smoking. drying. adding sugar. Chapter 18 Question 2 0 / 4 pts (CO 1) Which of... the following temperature ranges provides optimal growth for the majority of food-borne microbes? 20-40 °F 40-60 °F 60-80 °F Correct Answer 80-100 °F Chapter 18 Question 3 4 / 4 pts (CO 1) Which of the following is NOT a recommended method for preventing cross- contamination? washing utensils and cutting boards in the dishwasher Correct! using a porous wood cutting board washing dishtowels and aprons often separating raw and cooked foods Question 4 4 / 4 pts (COs 1-6) The easiest and most effective way to prevent food-borne illnesses is to: Correct! wash hands before handling food. separate foods to avoid cross-contamination. chill foods to prevent microbes from growing. cook foods to their proper temperature. Chapter 18 Question 5 4 / 4 pts (CO 1) Which of the following is responsible for food spoilage? oxygen heat light Correct! Oxygen, heat, and light are responsible for food spoilage. Chapter 18 Question 6 4 / 4 pts (CO 1) Which of the following is TRUE concerning the safe storage of leftovers? Leftovers should be refrigerated within two hours of serving. Leftovers should be stored at a depth of no greater than two inches. Leftovers should only be refrigerated for up to four days. Correct! All of these items are true. Chapter 18 Question 7 4 / 4 pts (CO 1) Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories did Jane eat at breakfast? 492 kilocalories Correct! 582 kilocalories 917 kilocalories 1,107 kilocalories Chapter 1 Question 8 4 / 4 pts (CO 1) Which of the following is not an essential nutrient? Water Correct! Alcohol Vitamins Minerals Chapter 1 Question 9 4 / 4 pts (CO 1) Vitamin C and the B Vitamins are termed nonessential vitamins. Correct! water-soluble vitamins. fat-soluble vitamins. trace vitamins. Question 10 4 / 4 pts (CO 1) serve as an important source of energy for muscles during times of rest and low-intensity exercise. Proteins Vitamins Correct! Lipids Minerals Chapter 1 Question 11 4 / 4 pts (CO 1) Vitamins are classified into two groups, and . Correct! fat soluble; water soluble microsoluble; macrosoluble nutritive; nonnutritive major; trace Chapter 1 Question 12 4 / 4 pts (CO 1) Which of the following is a micronutrient? Carbohydrates Correct! Vitamins Lipids Alcohol Chapter 1 Question 13 4 / 4 pts (CO 1) Which of the following is not a primary function of dietary protein? Building new cells and tissues Repairing damaged structures Regulating metabolism and fluid balance Correct! Serving as a primary source of energy for the body Chapter 1 Question 14 4 / 4 pts (CO 1) Which statement is false concerning the field of nutrition? Nutrition is the study of how food nourishes the body. Nutrition encompasses how we consume, digest, metabolize, and store food. Correct! Nutrition is an ancient science that dates back to the 14th century. Nutrition involves studying the factors that influence eating patterns. Chapter 1 Question 15 4 / 4 pts (CO 2) Which of the following characteristics describes the majority of meals offered at fast food restaurants? High in calories High in total fat High in sodium Correct! High in calories, total fat, and sodium Chapter 2 Question 16 4 / 4 pts (CO 2) Including fiber in your diet is beneficial to your GI tract, but consuming excess amounts of fiber can result in the loss of nutrients. This statement is an example of which of the factors to consider in planning diets? Adequacy Calorie control Variety Correct! Moderation Chapter 2 Question 17 4 / 4 pts (CO 2) The four characteristics of a healthful diet are adequacy, balance, moderation, and calories. color. value. Correct! variety. Chapter 2 Question 18 4 / 4 pts (CO 2) Which two pancreatic hormones are responsible for maintaining blood glucose levels? Estrogen and testosterone Neuropeptide Y and leptin Correct! Insulin and glucagon Bicarbonate and HCl Chapter 2 Question 19 4 / 4 pts (CO 2) The type of study that observes a large population to determine factors that may influence nutritional habits and disease trends is called a(n) case controlled study. clinical trial. Correct! epidemiological study. animal study. Chapter 1 Question 20 4 / 4 pts (CO 2) The dietary reference intakes (DRIs) were established to refocus nutrient recommendations toward preventing nutrient deficiencies. infectious diseases. poverty. Correct! chronic diseases. Chapter 1 Question 21 4 / 4 pts (CO 2) Jack is a college athlete who requires 2,800 kilocalories a day to support his total energy needs. Even though Jack likes many different foods and makes it a point to try new things, he only consumes approximately 1,600 kilocalories a day. Which one of the characteristics of a healthy diet is Jack missing? Correct! Adequacy Balance Moderation Variety Chapter 2 Question 22 4 / 4 pts (CO 3) Bob eats his breakfast and his GI tract will now begin the process of digesting and absorbing the nutrients from this meal. What is the order in which each of the organs of the GI tract will work to achieve this process? Mouth: esophagus: small intestine: stomach: large intestine Correct! Mouth: esophagus: stomach: small intestine: large intestine Mouth: stomach: esophagus: small intestine: large intestine Mouth: stomach: esophagus: large intestine: small intestine Chapter 3 Question 23 4 / 4 pts (CO 3) Barbara has just been diagnosed with celiac disease. Which of the following foods would be most dangerous for her to consume? Cornflakes Rice cakes Potatoes Correct! Whole-wheat bread Chapter 3 Question 24 4 / 4 pts (CO 3) Which of the following is not an accessory organ of digestion? Liver Gallbladder Pancreas Correct! Large intestine Chapter 3 Question 25 4 / 4 pts (CO 3) The first section of the small intestine is called the bile duct. Correct! duodenum. jejunum. ileum. Chapter 3 Question 26 4 / 4 pts (CO 3) All of the following are found in saliva except water and mucus. enzymes. antibodies. Correct! bicarbonate. Chapter 3 Question 27 4 / 4 pts (CO 3) Which of the following food items would contain the highest amount of dietary cholesterol? Steamed broccoli Olive oil Skim milk Correct! Butter Chapter 5 Question 28 4 / 4 pts (CO 3) All of the following organs assist in the digestion of lipids except the liver. Correct! large intestine. gallbladder. pancreas. Chapter 5 Question 29 4 / 4 pts (CO 3) How does fat consumption relate to Vitamin A, D, E, and K intake? These vitamins are normally highly unstable molecules and are stabilized by fatty acids. Correct! These vitamins are insoluble in water and require fats for their absorption and transport. Fats provide the energy required to move these large molecules across the intestinal wall. These vitamins are only found in animal sources. Chapter 5 Question 30 4 / 4 pts (CO 3) Which of the following ingredients would alert you to the presence of trans fatty acids in a product? Correct! Hydrogenated vegetable oil Lecithin Liquid corn oil Vitamin E Chapter 5 Question 31 0 / 4 pts (CO 3) Which type of dietary fat is known to elevate blood cholesterol levels? Saturated Trans Monounsaturated Correct! Both saturated and trans Chapter 5 Question 32 4 / 4 pts (CO 3) Which of the following is a rich source of polyunsaturated fatty acids? Correct! Corn oil Coconut oil Beef fat Butter Chapter 5 Question 33 4 / 4 pts (CO 3) Which of the following statements is false regarding the process of hydrogenation? Hydrogenation creates trans fatty acids. Hydrogenation is the process in which hydrogen atoms are added to double bonds. Correct! Hydrogenation creates a heart-healthy product. Hydrogenation makes a product more solid at room temperature. Chapter 5 Question 34 4 / 4 pts (CO 3) Transport vehicles for most lipids are called Correct! lipoproteins. peptides. monoglycerides. glycerols. Chapter 5 Question 35 4 / 4 pts (CO 3) Per gram, which of the following foods would contain the highest protein content? Cooked carrots Correct! Chicken Skim milk Whole-wheat bread Chapter 6 Question 36 4 / 4 pts (CO 3) The process of combining two incomplete proteins to make a complete protein is called the protein combining method. amino acid sequencing method. Correct! mutual supplementation. protein. Chapter 6 Question 37 4 / 4 pts (CO 3) Which of the following is associated with marasmus? Distended abdomen Correct! Skin and bones appearance Enlarged, fatty liver Distended abdomen, skin and bones appearance, and enlarged, fatty liver Chapter 6 Question 38 4 / 4 pts (CO 3) The type of vegetarian who eats vegetables, grains, fruits, milk, and eggs, but excludes all other types of animal protein, is called a vegan. lacto-vegetarian. Correct! lacto-ovo vegetarian. pesco-vegetarian. Chapter 6 Question 39 4 / 4 pts (CO 3) Which of the following supplements would you recommend a vegan add to his or her diet? Protein Fiber Correct! Vitamin B12 Vitamin C Chapter 6 Question 40 4 / 4 pts (CO 3) Of the 20 amino acids relevant to the human body, how many are considered essential? None Five Correct! Nine 20 Chapter 6 Question 41 4 / 4 pts (CO 3) Which of the following health problems has been associated with high protein intakes? Correct! Elevated blood cholesterol Marasmus Edema Sickle cell anemia Chapter 6 Question 42 4 / 4 pts (CO 3) Protein digestion begins in the mouth. Correct! stomach. small intestine. pancreas. Chapter 6 Question 43 4 / 4 pts (CO 4) Which artificial sweetener was almost banned because of a proposed relationship with bladder cancer in experimental animals? Correct! Saccharin Sucralose Aspartame Acesulfame-K Chapter 4 Question 44 4 / 4 pts (CO 4) Which of the following hormones is released when your blood glucose levels fall too low? Insulin Estrogen Bile Correct! Glucagon Chapter 4 Question 45 4 / 4 pts (CO 4) Which of the following is true regarding Type 1 diabetes? Its increased prevalence is linked to the rise in obesity. Therapy typically is limited to the use of hypoglycemic medications. It has only been diagnosed in individuals over the age of 20. Correct! Because individuals do not produce any insulin, treatment always involves insulin therapy. Chapter 4 Question 46 4 / 4 pts (CO 4) is a highly branched arrangement of glucose molecules found in liver and skeletal muscle cells. Fructose Starch Correct! Glycogen Raffinose Chapter 4 Question 47 4 / 4 pts (CO 4) Which of the following is the preferred fuel for most body functions? Protein Ketones Correct! Carbohydrate Fat Chapter 4 Question 48 4 / 4 pts (CO 4) Which of the following best describes the glycemic index? An individual's glucose/insulin ratio in a fasted state The amount of insulin required to metabolize 100 grams of glucose The glucose content of a given food Correct! The extent to which a given food raises blood glucose and insulin Chapter 4 Question 49 4 / 4 pts (CO 4) A diet low in fiber is associated with an increased risk of developing kidney stones. dental caries. diabetes. Correct! diverticulosis. Chapter 4 Question 50 4 / 4 pts (CO 4) 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 carbohydrate Correct! A diet that contains insufficient carbohydrate Chapter 4 [Show More]

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