Name:

Class: 8AM or 9:30 (Circle One)

BIOL 103, Final Exam

I, ______(print your full name), will not copy, cheat, and/or assist other student(s) on this exam.

If I do, I understand that I will receive O for this exam and may be reported to the School Administration.

Multiple Choices (100 points): ______

______

(Signature of Student)

BIOL 103 Final Exam

Spring 2017

  1. Which of the following is TRUE about organic foods?
  2. Organic foods are grown without synthetic pesticides
  3. Organic foods are grown without synthetic fertilizers
  4. Farmers can use EPA approved synthetic pesticides on organic foods
  5. Only A and B are true
  6. All the above are true statements about organic foods
  1. Microbial contaminants such as Salmonella and E.Coli can still be found on organically grown foods.
  1. True
  2. False
  1. Which of the following statements on antibiotics consumption in animals is FALSE?
  1. Farmers give antibiotics to their animals in order to maintain the animals’ well being.
  2. Overconsumption of antibiotics in animals can develop antibiotic-resistant microorganisms.
  3. Drug residues in meat can become potential allergens in humans.
  4. Drug residues in meat may cause illnesses in humans.
  5. Antibiotic-resistant microorganisms can spread from animals to humans who consume them, but does NOT spread to produce (e.g. plant foods).
  1. Which government agency is responsible for enforcing laws governing safety of domestic and imported meat/poultry product?
  1. FDA
  2. CDC (Center for Disease Control)
  3. USDA FSIS (Food and Safety Inspection Service)
  4. USDA CSREES (Cooperative State Research, Education, and Extension Service)
  5. EPA (Environmental Protection Agency)
  1. You that that the whole milk at your local grocery store are labeled _____. This must mean that the milk have been treated with ______.
  1. Irradiated; X-rays
  2. Pasteurized; heat
  3. Bacteriophage prepared; bacteria
  4. GMO-certified; organically produced byproducts
  5. Fermented; antibiotics
  1. Food preservation techniques such as salting, fermenting, drying, and canning all have one purpose of _____.
  1. Creating a more healthy food product
  2. Creating a harmful environment to pathogens
  3. Producing natural and organic, wholesome food products
  4. Introducing novel products to the market
  5. Preserving cooking secrets of our ancestors
  1. Which of the following nutrient is NOT organic? (hint: science definition)
  2. Table sugar
  3. Butter
  4. Chicken nuggets
  5. Vitamin D
  6. All of the above products are organic
  1. ______of adult Americans are overweight and/or obese.
  2. 33%
  3. 44%
  4. 55%
  5. 66%
  6. 88%
  1. When choosing what to eat, ____ factors such as “family and friends “have the most impact on our food choices.
  2. Personal preference
  3. Sensory
  4. Cognitive
  5. Economical
  6. Social
  1. The following describes which type of study design: “the objective of this study is to observe if vitamin E consumption can speed up the recovery process in individuals with flu.” This study uses vitamin E and a placebo.
  2. Animal Study
  3. Cell culture study
  4. Epidemiological study
  5. Case Control Study
  6. Clinical Trials/Intervention studies
  1. FDA calculates percentages of Daily Values base on a standard ______calories diet for an average American adult.
  1. 1000
  2. 1500
  3. 2000
  4. 2500
  5. 3000
  1. The USDA’s current icon and primary food group symbol to accompany the Guidelines for Americans, 2015 is called:
  2. The Food Pyramid
  3. My Plate
  4. The social-ecological model
  5. Answers A and B are both correct
  6. Answers B and C are both correct
  1. When we try to balance our energy sources, 45-65% of total calories should be ______, 20-25% of total calories should be ______, and 10% of total calories should be ______.
  2. Fat, Carbohydrates, Protein
  3. Carbohydrates, Fat, Protein
  4. Carbohydrates, Protein Fat
  5. Protein, Carbohydrates, Fat
  6. Protein, Fat, Carbohydrates
  1. Your overweight cousin who recently visited a dietician is confused why he was told that he has deficiencies in calcium and vitamin D. After reviewing his food diary, you agree with the dietician because you realized that even though he consumed large amounts of food, he is not eating the minimum amount of calcium and vitamin D for a healthy body. Your cousin lacked THIS diet-planning concept:
  2. Adequacy
  3. Balance
  4. Calorie Control
  5. Variety
  6. Moderation
  1. Which of the following is a health claim?
  2. Consuming a macrobiotic diet can help reduce gastrointestinal diseases.
  3. A bowl of blackberries provide radical-fighting antioxidants.
  4. Dietary fiber maintains bowel regularity.
  5. Adequate levels of calcium build strong bones.
  6. This bag of chips of cholesterol free.
  1. Nutrient dense foods have a dense amount of nutrients relative to the ______the food provides.
  1. Vitamins
  2. Minerals
  3. Calories
  4. Protein
  5. Only A and B
  1. This water-soluble vitamin is directly absorbed into blood vessels in the intestine?
  2. Vitamin A
  3. Vitamin D
  4. Vitamin E
  5. Vitamin C
  6. Vitamin K
  1. Which of the following enzymes is responsible for digestion of proteins?
  2. Salivary amylase
  3. Lingual lipase
  4. Pancreatic protease
  5. Bile
  6. Pancreatic amylase
  1. In which organ does most of chemical digestion and nutrient absorption takes place?
  1. Mouth
  2. Esophagus
  3. Stomach
  4. Small Intestine
  5. Large intestine
  1. Martha had her gallbladder removed. Which type of food will she have trouble digesting?
  1. Carbohydrate
  2. Fiber-rich foods
  3. Fatty foods
  4. High protein foods
  5. Foods with high mineral content
  1. Which of the following does NOT occur in the large intestine?
  1. Absorption of water
  2. Absorption of minerals
  3. Digestion of fiber
  4. Filters blood to produce urine
  5. Production of vitamin K
  1. Nutritive sweeteners are 0 calorie substances that sweeten food; it is also known as an “artificial sweetener.”
  2. True
  3. False
  1. Which of the following are dietary sources of carbohydrates?
  2. Fruits
  3. Grains
  4. Vegetables
  5. Only A and B
  6. All of the above
  1. As discussed in class, consuming water-insoluble fiber reduces risks for the following:
  1. High cholesterol levels
  2. Cardiovascular disease
  3. Type II Diabetes
  4. Constipation
  5. All of the above
  1. The glycemic index measures the effect of a food on ______. Therefore, if you were diabetic, you would choose foods that are ______in glycemic index.
  2. Blood insulin; high
  3. Blood insulin; low
  4. Blood glucose; high
  5. Blood glucose; low
  1. Which of the following order does your body prioritizes as energy source? (First priority to least priority)
  2. Carbohydrate, Protein, Fat
  3. Carbohydrate, Fat, Protein
  4. Fat, Protein, Carbohydrate
  5. Fat, Carbohydrate, Protein
  6. Protein, Fat, Carbohydrate
  1. Apple shaped individuals has ______risk of weight-related problems than pear-shaped individuals because they have more ______fat.
  2. Higher; visceral
  3. Higher; subcutaneous
  4. Lower; visceral
  5. Lower; subcutaneous
  1. Which of the following is NOT an AHA diet and life recommendation to reduce heart disease?
  1. Be physically active
  2. Avoid consumption of oily fish with omega-3 fatty acids
  3. Consume whole-grain, high fiber foods
  4. Choose and prepare foods with little or no salt
  5. If you consume alcohol, do so in moderation
  1. Which of the following is NOT an example of a disease associated to chronic consumption of saturated and trans fat diet?
  2. Type I Diabetes
  3. Hypertension
  4. Heart Disease
  5. Atherosclerosis
  6. Fatty Liver
  1. Olive oil and other forms of plant oils are mostly made up of ______.
  2. Saturated fatty acids
  3. Trans fatty acids
  4. Monounsaturated fatty acids
  5. Polyunsaturated fatty acids
  1. Which of the following lipoprotein carriers delivers cholesterol to cells? It is also known as “bad cholesterol.”
  1. Chylomicron
  2. VLDL – very low density lipoportein
  3. LDL – low density lipoprotein
  4. IDL – intermediate density lipoprotein
  5. HDL – high density lipoprotein
  1. Plant-based diets do not contain all the essential amino acids human needs. To be healthy, we must either eat animal protein to ensure that we get complete proteins.
  1. True
  2. False
  1. Which of the following is NOT an example of body protein?
  1. Enzymes in your saliva and small intestine that help digest food
  2. Hemoglobin carrying oxygen in your blood
  3. Vitamin D to regulate blood calcium
  4. Antibodies in the immune system
  5. Ion channels that control brain signaling in nerve cells
  1. What is one of the main reasons we have discussed in class as to why protein requirements are the lowest out of the three macronutrients?
  2. Our amino acid pool cannot store too much proteins in our body
  3. Protein turnover allows our body to recycle amino acids, which are then re-used to build proteins.
  4. Dietary carbohydrate and fat provide enough daily calories.
  5. Our body is able to make most of the essential amino acids.
  6. Protein is not an essential nutrient. Therefore, it’s unnecessary to consume proteins.
  1. Which of the following is NOT likely to occur in individuals who regularly consume excess dietary protein?
  1. Diuresis
  2. Dehydration
  3. Excess proteins can be converted to and stored as fat
  4. Excess proteins will build significant muscle mass in arms/legs
  5. All of the following can occur in individuals who consume excess dietary protein.
  1. What is the main difference between vegetarians and vegans?
  1. Vegetarians only eat vegetables while vegans eat fruits, vegetables, legumes, and whole grain products
  2. Vegans can eat eggs or dairy products, but vegetarians cannot.
  3. Vegetarians don’t mind using animal-derived products, but vegans will avoid anything made from or related to animals.
  4. Vegans can only consume organically grown foods
  5. All of the above are true statements
  1. Fat-soluble vitamins than water-soluble vitamins are MORE vulnerable to cooking losses.
  2. True
  3. False
  1. Which of the following nutrient does NOT have a direct role in bone health?
  2. Vitamin D
  3. Vitamin K
  4. Calcium
  5. Phosphorous
  6. Potassium
  1. Which nutrient does NOT help reduce risks for heart disease by lowering homocysteine?
  1. Vitamin B3/niacin
  2. Vitamin B6/pyridoxine
  3. Vitamin B9/folate
  4. Vitamin B12/cobalamin
  5. Choline
  1. Strict vegetarians/vegans are most likely to be deficient in which vitamin?
  1. Vitamin E
  2. Vitamin C
  3. Vitamin B1/Thiamin
  4. Vitamin B2/Riboflavin
  5. Vitamin B12/Cobalamin

41. Which of the following pair below do NOT describe the vitamin to its role in our body?

  1. Vitamin A – skin turnover, eye health maintenance
  2. Vitamin B6/Pyridoxine – coenzyme in amino acid metabolism
  3. Vitamin B7/Biotin – thyroid hormone production
  4. Vitamin C – collagen synthesis, antioxidant
  5. Vitamin E - antioxidant
  1. Which of the following factors inhibit mineral absorption?
  1. Alcohol consumption
  2. Megadosing with a specific mineral supplementation
  3. Longer and healthier GI tract
  4. Lower phytates consumption
  5. Both A and B
  1. Which of the following is NOT a factor that contribute to water losses:
  1. Insensible water loss
  2. Flu or sickness
  3. Urine
  4. Standing at ground level
  5. High protein diet
  1. To combat iodine deficiency in United States, we added iodine to salt. This is an example of ______.
  1. Enrichment
  2. Fortification
  3. Differentiation
  4. Anticoagulation
  5. Metabolism
  1. Which of the following pair below do NOT describe the mineral to its role in our body?
  1. Calcium – Muscle contraction, bone structure
  2. Iron – Oxygen transport
  3. Sulfur – Helps protein maintain their functional shapes
  4. Sodium – Fluid balance, blood pressure
  5. Chloride – helps glucose move into cells
  1. In general, because of their functions, macromineral status plays critical parts in which of the following chronic diseases?
  1. Hypertension
  2. Osteoporosis
  3. Diabetes Type I
  4. Alzheimer’s Disease
  5. Only A and B
  1. Thirst is a reliable and accurate indicator of a body’s hydration status, even during hot weather and/or heavy exercise.
  2. True
  3. False
  1. “The ability of muscle to continue to perform without fatigue” describes which of the following fitness component:
  2. Cardiorespiratory fitness
  3. Muscular strength
  4. Muscular endurance
  5. Body composition
  6. Flexibility
  1. Your friend wants to lose weight. He asks what type of exercises will contribute to his weight loss. You tell him:
  1. Yoga and/or pilates
  2. Long distance running, swimming, biking
  3. Squats, bench press
  4. Body building
  1. Which energy system can use BOTH fat and glycogen as sources of energy?
  2. Oxygen-energy system
  3. ATP-CP system
  4. Lactic acid energy system
  5. Coenzymes
  6. Energy Catalysis
  1. Which of the following energy systems is anaerobic?
  1. Oxygen-energy
  2. ATP-CP
  3. Lactic acid
  4. A and C only.
  5. B and C only.
  1. Professional sprinters and athletes who weight lift are likely to have more _____ fibers.
  2. Aerobic twitch
  3. Anaerobic twitch
  4. Fast twitch
  5. Medium twitch
  6. Slow twitch
  1. In a 400-meter race (lasts around 50-60 seconds), the athlete’s body relies on which energy system for most of his/her energy?
  2. ATP-CP
  3. Lactic acid
  4. Oxygen-energy
  1. Which of the following nutritional supplements may be beneficial for those who suffer sports anemia:
  2. Iron
  3. Chromium
  4. Sodium bicarbonate
  5. Antioxidants
  6. Creatine
  1. Pre-exercise meals should consist primarily of:
  2. Carbohydrates
  3. Fat
  4. Protein
  5. Vitamins
  6. Minerals
  1. Carbohydrate loading is recommended for athletes participating in events lasting more than ____ minutes.
  2. 0
  3. 5-15
  4. 15-30
  5. 60-90
  6. None of the above
  1. Which of the following is FALSE about endurance training?
  2. Training increases the body’s ability to deliver oxygen and fuel to muscle
  3. Training increases number of muscle mitochondria
  4. Training Increases reliance on anaerobic systems
  5. Training increases availability of glycogen stores in the muscle
  6. All of the statements above are true
  1. In general, adequate fluid intake _____ exercise is important.
  2. Before
  3. During
  4. After
  5. A and C only
  6. All of the above
  1. Blood doping via transfusions and stretching are examples of which type of ergogenic aid?
  1. Pharmacological
  2. Psychological
  3. Physiological
  4. Nutritional
  5. Biomechanical
  1. Within the human body, ______determine (s) the relative proportion of short-twitch muscle fibers to fast-twitch muscle fibers in athletes.
  2. Genetics
  3. Amino acid pool
  4. Exercise intensity
  5. Exercise duration
  6. Dietary supplements
  1. Which of the following is responsible for muscle soreness?
  2. Cellular ATP
  3. Creatine phosphate
  4. Lactic acid
  5. Micro-fractures in muscles
  6. None of the above
  1. You and your friends decide to participate in the Napa Valley Trail 5k marathon. Which of the following would be the best fluid replacement for this high endurance event?
  1. Deionized iced water
  2. Distilled iced water
  3. Sports drink
  4. Lukewarm tap water
  5. Unsweetened iced tea
  1. Which is more significant for losing weight?
  2. Exercise
  3. Diet
  1. Preconception healthcare should ideally begin at which stage in a woman’s life?
  1. At any childbearing age
  2. At least 3 months before pregnancy
  3. 1-3 months after pregnancy
  4. During pregnancy
  5. Postpartum (After birth)
  1. At which stage of human fetal growth would excess consumption of nutrients and/or intake of harmful substances increase risks for birth defects in the developing embryo?
  2. Blastogenic stage
  3. Embyronic Stage
  4. Fetal Stage
  5. Infant Stage
  6. Third trimester
  1. During pregnancy, doctors may recommend lower maternal weight gain for:
  2. Teenagers
  3. Underweight women
  4. Women who are pregnant with twins/triplets
  5. Obese women
  6. Women having their second pregnancy
  1. Which of the following is NOT a maternal change that occurs during pregnancy?
  2. Blood volume and red blood cell mass increase
  3. Growth in uterine and breast tissues
  4. Heart rate increases by 20%
  5. Gastrointestinal motility increases
  6. Fat stores increases
  1. Health professionals currently advise pregnant women to ensure they are consuming adequate amounts of ______.
  1. Iron
  2. Folic acid/Vitamin B9
  3. Vitamin A
  4. Iodine
  5. Both A and B
  1. During pregnancy, high consumption of ______would NOT contribute to birth defects.
  1. Drugs
  2. Alcohol
  3. Vitamin A
  4. Carotenoids/Beta-carotene
  5. Marijuana products
  1. Your relative who is pregnant tells you that she has been craving lemon and other citrus fruits.