NUTRITION B10
TEST # 3 (Chapters 4 & 5)
READ EACH QUESTION CAREFULLY! There may be more than one correct answer.
1. Which of the following is the only animal derived food that contains significant amounts of carbohydrate?
a.eggs
b.beef
c.milk
d.poultry
2.Which of the following simple carbohydrates is known as fruit sugar?
a.glucose
b.fructose
c.galactose
d.sucrose
3.Which of the following is the most used monosaccharide inside the body?
a.fructose
b.lactose
c.glucose
d.galactose
4.Fruits differ from concentrated sweets because fruits have:
a.their sugars are diluted in large volumes of water
b.they contain fiber
c.they are less nutrient dense
d.a and b
e.none of the above
5.Starch is a plant’s storage form of:
a.fiber
b.fructose
c.glucose
d.galactose
6.Which of the following is the preferred fuel for the brain and nervous system?
a.protein
b.ketones
c.carbohydrate
d.fat
7. High carbohydrate containing foods are fattening; therefore, we need to consume less.
a.true
b.false
8.Current Dietary Guidelines for the United States recommend:
a.limited intake of complex carbohydrates
b.increased consumption of all kinds of carbohydrates
c.reduced intake of both simple and complex carbohydrate
d.increased consumption of complex carbohydrate foods
9.People with lactose intolerance should avoid all lactose containing foods.
a.true
b.false
10.The range of desirable intake of dietary fiber is _____ grams per day,depending on age and sex.
a.10 - 26
b.21 - 38
c.27 - 40
d.40 – 55
11.The best way to achieve a desirable amount of fiber is to:
a.include fruits, vegetables, and grains
b.emphasizes whole, basic foods
c.add purified fiber daily
d.a and b
e.all of the above
12. Purified fiber in large doses can be harmful
a. true
b.false
13. Which of the following nutrients is not required by law to be added to refined grain products?
a.folate
b.iron
c.magnesium
d.thiamin
e.niacin
14.How much of the body's total glycogen is found in the muscle?
a.one-third
b.one-half
c.two-thirds
d.three-fourths
15.Characteristics of Type 1 diabetes include:
a.the person is usually overweight
b.the pancreas no longer produces insulin
c.develops in adulthood
d.is not related to genetics
16.When the blood glucose level rises, the first organ to detect the excess glucose is the:
a.pancreas
b.liver
c.stomach
d.gallbladder
17.The most important treatment for most people with Type 2 diabetes
a.weight loss
b.medication
c.insulin
d.watching alcohol intake
18.You are trying to convince someone that a low-carbohydrate diet is bad. Reasons you would give to support your statement include:
a.fat is not normally used by the brain and nervous system
b.diets high in carbohydrates are associated with many diseases
c.carbohydrate containing foods have too many nutrients
d. low carbohydrate diets don’t provide as high a percentage of weight loss
19.How would you respond to someone who states that white bread is just as nutritious as whole wheat bread?
a.white bread is just as nutritious since it has been enriched with 5 nutrients
b.whole wheat bread is preferable because it contains greater amounts of several nutrients not enriched in white bread
c.whole wheat bread is higher in fiber content that white bread
d.a and b
e.b and c
20. Triglycerides consist of:
a.three fatty acids
b.trans fatty acids
c.glycerol backbone
d.a and c
e.b and c
21.Which of the following is most closely related to Type II diabetes?
a.sugar content of the diet
b.body fatness
c.fat content of the diet
d.lean body tissue
22.The Mediterranean Diet Pyramid classifies beans/legumes as:
a.meats
b.starches
c.vegetables
d.a separate category along with nuts
23.The majority of lipids in foods and in the human body are called:
a.triglycerides
b.phospholipids
c.sterols
d.cholesterol
24. All of the following dietary factors are bad for the heartexcept:
a.high in saturated fats
b.low in vegetables and fruits
c.low in trans fats
d.low in whole grains and legumes
25.Which of the following helps prevent type 2 diabetes?
a.weight control, exercise, and a healthy lifestyle
b.taking medication
c.restricting protein intake
d.watching caffeine intake
26.The main dietary factor associated with high blood cholesterol is:
a.high carbohydrate intake
b.high saturated fat intake
c.high unsaturated fat intake
d.high polyunsaturated fat intake
27.Which of the following is not a function of fat in the human body?
a.insulates the body from temperature extremes
b.protects the internal organs from physical shock
c.carries the water-soluble nutrients
d.stores and provides energy
28.Which of the blood cholesterol values listed below is considered to be in the healthy range?
= less than = greater than
a.230
b.< 230
c.> 200
d.< 200
29.Olestra is a fat substitute that is completely safe and should be consumed often to help with weight loss.
a.true
b.false
30.Overall, the diets of the Mediterranean people are:
a.low in saturated fat
b.high in monounsaturated fat
c.high in complex carbohydrates and fiber
d.all of the above
e.none of the above
31.Which of the following is (are) characteristic(s) of products made from hydrogenated unsaturated oils?
a.the oil has better fat characteristics
b.the oil becomes harder and more shelf stable after the hydrogen is added
c.the oil becomes less saturated that the original oil
d.nutrient density is improved
32.The most trans fat free margarines are those which:
a.list liquid oil as the first ingredient
b.are the most resistant to rancidity
c.have received the most hydrogenation
d.contain partially-hydrogenated oil as the first ingredient
33.Recommendations concerning intakes of fats include:
a.consume no more than 10 % of calories as fat
b.consume a max of 10 % of calories from saturated fat
c.consume a max of100 milligrams of cholesterol per day
d.consume a max of 10% of calories as trans fats
34.Which of the following statements about trans-fatty acids is true?
a.they cause a decreased risk of cancer, arthritis and diabetes
b.they are only found in transformed fats
c.they arise when unsaturated oils are hydrogenated may lead to increased risk of heart disease
d.they occur naturally in fruits and vegetables
35.Food labels are required to list total fat, saturated fat, trans fat and cholesterol contents of foods.
a.true
b.false
36.You are talking with someone who is trying to decrease his intake of saturated fat. Which of the following items would you recommend as a coffee whitener?
a.cream
b.whipped cream
c.skim milk
d.whole milk
37. Recent recommendations suggest that we consume monounsaturated fats in the place of saturated fat. Which of the following items would achieve this goal?
a. soybean oil
b. cottonseed oil
c. palm kernal oil
d. olive oil
38.It would be appropriate to recommend high-fiber foods to someone trying to lose weight because:
a.it provides a higher number of calories
b.it promotes a feeling of fullness
c.people on calorie restricted diets need more fiber
d.it helps provide good bacteria to the gut
39. Saturated fats do what to LDL?
a. keep LDL the same
b. lower LDL
c. raise LDL
d. none of the above
40.Which of the following is not a desirable blood lipid value?
a.low total cholesterol
b.high LDL
c.high HDL
d.low blood triglycerides
41.Which of the following is required in carbohydrateand fat digestion?
a.bile
b.lactose
c.protein
d.enzymes
42.HDL molecules carry fats and cholesterol from the body tissues to the liver.
a.true
b.false
43.Which of the following is required in fat digestion?
a. monounsaturated fats
b.lactase
c.trans fatty acids
d.bile
44.Foods with hidden fat include:
a.salad dressings
b.butter
c.fat on the outside of a steak
d.avocados
45.The best way to increase consumption of omega-3 fatty acids is to:
a.increase intake of seed oils
b.consume 2-3 fish meals per week
c.limit intake of polyunsaturated fats
d.take fish oil supplements
46. According to the Dietary Guidelines, what percentage of calories should come from carbohydrates?
a.10-15%
b.30-35%
c.45-65%
d.70-85%
47. According to the World Health Organization, what is the maximum percentage of calories sugar can contribute to the diet?
a.5%
b.10%
c.15%
d.20%
48.Which of the following is best known to result from eating a lot of sugar?
a.ulcers
b.type II diabetes
c.dental caries (cavities)
d.cardiovascular disease
49. Where does carbohydrate digestion begin?
a.mouth
b.small intestine
c.large intestine
d.liver
50. Where does fat digestion begin?
a.mouth
b.small intestine
c.large intestine
d.liver