19 Jan •Question 33 The Mediterranean

NTR101 Fundamentals Nutrition

Test 2A

•Question 1 Carbohydrates are essential to provide energy for the body because:

•Question 2 The extent to which a food raises the blood glucose level and elicits an insulin response as compared with pure glucose can be measured and ranked on a scale called the:

•Question 3 Because there has been much interest in the health effects of the glycemic index of foods, researchers have found that:

•Question 4 Which of the following is NOT an effect of fiber?

•Question 5 Which of the following animal-derived foods contains significant amounts of carbohydrates?

•Question 6 When the blood glucose level rises after a meal, the first organ to respond is the:

•Question 7 Digestion of most starch begins in the:

•Question 8 Which of the following terms would you look for on a bread label to choose the most nutritious product?

•Question 9 Which of the following is the preferred fuel for most body functions?

•Question 10 When fructose and glucose are bonded together they form:

•Question 11 Soluble fiber is described as “viscous” because it:

•Question 12Which monosaccharide is responsible for the sweet taste of fruit?

•Question 13 When fructose is consumed in excess of calorie need:

•Question 14 The DRI Committee recommends _____ percent of total calories as the minimum amount of protei

•Question 15 A 135-pound woman needs how much protein?

•Question 16 The process of protein turnover includes:

•Question 17 What is a result of a dietary protein deficiency?

•Question 18 An adolescent girl has decided to adhere to a vegetarian diet and has selected a tossed green salad, whole-wheat crackers, and apple juice for lunch. Which statement would best describes her complementary protein sources?

•Question 19 Negative nitrogen balance occurs in:

•Question 20 Your mother is considering changing her diet to include only non-meat proteins to reduce her risk of developing heart disease or cancer. What evidence is available to support her decision?

•Question 21 The DRI for protein for healthy adults is _____ gram(s) per kilogram of body weight.

•Question 22 The sequences of amino acids that make up a protein molecule are specified by:

•Question 23 A child suffering from protein deficiency has edema (leakage of fluid into tissues). This is an example of protein’s role in:

•Question 24 The recycling system for amino acids in the body is used to:

•Question 25 How many amino acids are considered to be essential amino acids?

•Question 26 The body normally makes tyrosine from the essential amino acid:

•Question 27 A boy 10 years old is going through a growth spurt. Because he needs to build new muscle tissue, what should his nitrogen status be?

•Question 28 Which of the following is not a desirable blood lipid value?

•Question 29 Which of the following foods are not major contributors of healthful fatty acids:

•Question 30 A 26-year-old male has a family history of premature heart disease and he is physically inactive. How many risk factors for CVD does he have?

•Question 31 If the fat in a container is solid at room temperature, what type of fat is it?

•Question 32 Which snack would a long-distance hiker prefer to carry as an energy-dense snack?

•Question 33 The Mediterranean Diet Pyramid classifies legumes as:

•Question 34 Which one of the following statements about fatty foods is true?

•Question 35 The major storage form of fats in our body is:

•Question 36 A deficiency of fatty acids can cause:

•Question 37 All of the following provide about 5 grams of fat each except:

•Question 38 All of the following are found mainly in foods that contain fat except:

•Question 39 What is the most accurate statement to make about the process of hydrogenation of liquid vegetable oils?

•Question 40 Cholesterol is important in nutrition because: