FSHN 167 - Final Practice Exam

  1. Which of the following nutrients is considered your body’s last choice for energy?
  2. Protein
  3. Alcohol
  4. Fats
  5. Minerals
  6. Carbohydrates
  1. What is colostrum?
  2. The process of producing milk
  3. “Pre milk”
  4. Another word for lactation
  5. Milk producing hormone
  1. What is the deficiency of Thiamin called?
  2. Ariboflavinosis
  3. Pellagra
  4. Beri Beri
  5. Anemia
  1. What is the definition of hypertrophy?
  2. Increase in the number of fat cells
  3. Increase in the size of fat cells
  4. Decrease in the number of fat cells
  5. Decrease in the size of fat cells
  1. Fat-soluble vitamins include…
  2. ACEK
  3. ADEK
  4. ABCD
  5. ABEK
  6. BCDK
  1. What are the two main hormones involved in lactation?
  2. Prolactin and Colostrum
  3. Prolactin and Orexin
  4. Oxytocin and Colostrum
  5. Oxytocin and Prolactin
  1. The main function of Riboflavin in the body is?
  2. Electron Carrier of NAD
  3. Pyruvate → Acetyl CoA
  4. DNA Synthesis
  5. Electron Carrier of FAD
  1. What are requirements to be eligible for gastrointestinal surgery?
  2. BMI >45 or BMI >30 with comorbid health issues
  3. BMI >40 or BMI >30 with comorbid health issues
  4. BMI >40 or BMI >35 with comorbid health issues
  5. BMI >45 or BMI >35 with comorbid health issues
  1. What is the process by which heat or acidity disrupts the normal shape of a protein chain?
  2. Digestion
  3. Condensation
  4. Denaturation
  5. Hydrogenation
  1. What is the term for Niacin deficiency?
  2. Ariboflavinosis
  3. Pellagra
  4. Beri Beri
  5. Anemia
  1. What is your quickest source of energy?
  2. Fat
  3. Carbohydrates
  4. ATP/Creatine Phosphate System
  5. Protein
  1. Which of the following is not a nutrient but can provide the body with calories?
  2. Minerals
  3. Alcohol
  4. Proteins
  5. Vitamins
  6. Fats
  1. What type of bond holds proteins together?
  2. Peptide bond
  3. Amylase bond
  4. Ester bond
  5. HCL bond
  1. What are the symptoms of niacin deficiency?
  2. Dermatitis, Diarrhea, Dementia, Death
  3. Dermatitis, Death, Dementia, Danger
  4. Death, Dementia, Diarrhea, Drama
  5. Death, Denaturing, Dermatitis, Dialysis
  1. What is gluconeogenesis
  2. Creating new fatty acids
  3. Glucose turning into pyruvate
  4. Glucose that has been broken down
  5. Creating new glucose
  1. A nutrient needed by the body and that must be supplied by foods is termed a(n)
  2. Needed nutrients
  3. Metabolic unit
  4. Organic nutrient
  5. Essential nutrient
  1. Why is it important for pregnant women to consume sufficient folate?
  2. Allows babies to get good amounts of fruits and veggies
  3. Prevents Spina Bifida - a birth defect
  4. Increases brain activity in the baby
  5. Creates good gut bacteria for the baby
  1. What of the following lipoproteins is formed in the liver and is used to transport endogenous (made in the body) triglycerides to body cells?
  2. Chylomicrons
  3. VLDL
  4. LDL
  5. HDL
  1. All of the following are nutrients of concern for a growing infant that might require supplementation, except…
  2. Iron
  3. Fluoride
  4. Vitamin K
  5. Folate
  6. Vitamin D
  1. Celiac disease is when…?
  2. Your body can’t break down protein
  3. Your body can’t break down gluten
  4. Your body can’t break down fats
  5. You eat bread and whole grains
  1. What are the 2 functions of Vitamin B12?
  2. Nerve function & RNA Synthesis
  3. DNA synthesis & RNA Synthesis
  4. Nerve function & DNA Synthesis
  5. Increase immune function & Nerve Function
  1. Which of the following is absorbed into the lymphatic circulatory system?
  2. Monosaccharides
  3. Fats
  4. Fiber
  5. Amino acids
  1. Glycolysis is the conversion of
  2. Glycogen to fat
  3. Glycogen to protein
  4. Glucose to pyruvate
  5. Glucose to glycogen
  1. What are the three forms of Vitamin D?
  2. D3 – 25D – 1,25D
  3. D3 – 25D – 1,35D
  4. D4 – 24D – 1,25D
  5. D1 – 125D – 25D
  1. A deficiency of Vitamin E is referred to as?
  2. Ariboflavinosis
  3. Pellagra
  4. Hemolytic Anemia
  5. Beri Beri
  1. Where is bicarbonate produced?
  2. Stomach
  3. Small intestine
  4. Pancreas
  5. Liver
  1. What is the function of Vitamin K?
  2. Blood clotting
  3. DNA synthesis
  4. Pyruvate → Acetyl CoA
  5. Antioxidant
  1. Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?
  2. Chain length
  3. Number of double bonds
  4. Position of first saturated bond
  5. Size of adjacent fatty acids on the triglyceride molecule
  1. What is the main source of B12?
  2. Plant products
  3. Animal Products
  4. Both
  5. Neither
  1. What is the AMDR for carbohydrates?
  2. 10-35%
  3. 45-65%
  4. 90-90%
  5. 10-45%
  1. Which of the following is used to supplement some of the fuel needed by the brain only after the body has been fasting for a while?
  2. Ketones
  3. Glycerol
  4. Fatty acids
  5. Amino acids
  1. What is the name of the hormone responsible for regulating output of fluid that is secreted from the pituitary gland?
  2. Antidiuretic hormone
  3. Coenzyme hormone
  4. Secretin
  5. Glucagon
  1. What is considered a Monosaccharide?
  2. Glucose
  3. Fructose
  4. Galactose
  5. All of the above
  1. What regulatory hormone increases stomach motility (growling) and encourages more food intake?
  2. Gastrin
  3. Secretin
  4. CCK
  5. Ghrelin
  1. Which of the following illustrates a deamination reaction?
  2. Removal of the amino group from an amino acid.
  3. Separation of an amino acid from a peptide chain.
  4. Addition of an amino group to form a new amino acid.
  5. Addition of an amino acid to form a larger peptide chain.
  1. A deficiency in iodine is called what?
  2. Ariboflavinosis
  3. Goiter
  4. Beri Beri
  5. Scurvy
  1. What system do the fat-soluble nutrients enter?
  2. Circulatory
  3. Blood
  4. Respiratory
  5. Lymphatic
  1. Which of the following describes a fatty acid that has one double bond?
  2. Saturated
  3. Hydrogenated
  4. Monounsaturated
  5. Polyunsaturated
  1. The Nutrition Facts label on a food product indicates there are 12 grams of sugar in one serving of the food. The list of ingredients is “wheat flour, high fructose corn syrup, milk powder and apple juice.” Which of the following would be true?
  2. The total grams of carbohydrates on the Nutrition Facts label would be 12 grams.
  3. The 12 grams of sugar on the Nutrition Facts label only accounts for the naturally occurring sugar in this food, not the added sugar.
  4. The 12 grams of sugar on the Nutrition Facts label only accounts for the added sugar in the food, not the naturally occurring sugar.
  5. The 12 grams of sugar on the Nutrition Facts label includes both naturally occurring and added sugars.
  1. Particles that are formed in the small intestine when the products of fat digestion are surrounded by bile.
  2. Lipoproteins
  3. Chylomicrons
  4. Micelles
  5. Emulsifiers
  1. You are going to get Vitamin D toxicity if you lay out in the sun all day, everyday.
  2. True
  3. False
  1. What’s the difference between Type I and Type II diabetes?
  2. Type II is genetic and Type I occurs when you’re young.
  3. Type I is inheritable and Type II occurs when you eat too many carbs.
  4. Type I is when you don’t make insulin and Type II is when your body doesn’t recognize insulin anymore.
  5. Type I is caused by eating too much sugar and Type II is caused by eating meat.
  1. When does most the milk come out of during breast-feeding?
  2. First 3-6 minutes
  3. First 3-5 minutes
  4. First 2 minutes
  5. Anytime, time doesn’t make a difference
  1. What is the leading cause of death in the USA?
  2. Cancer
  3. Smoking
  4. Car accidents
  5. Heart disease
  1. In addition to energy, what are the principal end products of cellular oxidation of carbohydrates?
  2. Water and CO2
  3. Carbon, hydrogen and urea
  4. Indigestible fiber and nitrogen
  5. Monosaccharides and amino acids
  1. What is the definition of a calorie?
  2. 1 gram of food
  3. A unit of energy
  4. Amount you eat each day
  5. A piece of meat
  1. The energy we use to digest, absorb, metabolize and store the nutrients from food is called diet-induced thermogenesis (thermic effect of food).
  2. True
  3. False
  1. What is the most predictive measure of infant mortality?
  2. High birth weight
  3. Intellectual problems at birth
  4. Wrapped umbilical cord during childbirth
  5. Low birth weight
  1. What is the term for glucose in its storage form?
  2. Glucagon
  3. Glucose
  4. Glycogen
  5. Galactose
  1. What breaks down proteins in the stomach?
  2. Amylase
  3. Lipase
  4. HCL
  5. CCK
  1. What are risk factors that influence low birth weight before conception?
  2. Age of mother
  3. Race
  4. Medical History of diabetes
  5. Abnormal weight prior to pregnancy
  6. All of the above
  1. What levels of HDL and LDL increase your risk for CVD?
  2. High HDL, High LDL
  3. Low HDL, High LDL
  4. High HDL, Low LDL
  5. Low HDL, Low LDL
  1. Water-soluble nutrients enter what system?
  2. Lymphatic system
  3. Respiratory system
  4. Body
  5. Circulatory System
  1. What is the function of the LDL lipoprotein?
  2. Transport fatty acids to cells
  3. Transport cholesterol to cells
  4. Transport triglycerides to cells
  5. Create cholesterol
  1. What are the two types of fat storage?
  2. Subcutaneous and gluteofemoral
  3. Abdominal and Visceral
  4. Abdominal and gluteofemoral
  5. Hyperplasia and hypertrophy
  1. What is the purpose of the Dietary Guidelines?
  2. Let you know how much to exercise each day
  3. What to eat each day
  4. How much to eat each day
  5. Promote health and decrease risk of chronic (long term) disease
  1. What is the purpose of hydrogenation?
  2. Decrease shelf life
  3. Make food healthier
  4. Increase shelf life of food
  5. Make the food taste better
  1. All are factors that influence low birth weight after conception, except…
  2. Smoking
  3. Anemia
  4. Alcohol
  5. Street drugs
  6. Abnormal weight prior to pregnancy
  7. Folate
  1. What percentages of US adults are either overweight or obese?
  2. 75%
  3. 65%
  4. 45%
  5. 60%
  1. What is the definition of hyperplasia?
  2. Increase in the number of fat cells
  3. Increase in the size of the fat cells
  4. Decrease in the number of fat cells
  5. Decrease in the size of the fat cells