Devry SCI228 Week 4 Midterm Quiz Latest 2019 MAY

SCI228 Nutrition, Health & Wellness w/Lab

Week 4 Midterm Quiz  

Question 1 (TCO 1) An increased risk for obesity, heart disease, and Type 2 diabetes is associated with:

diets high in saturated fats.

diets low in fiber, fruits, vegetables, and whole grains.

diets high in monounsaturated fats and dairy products.

both diets high in saturated fats and diets low in fiber, fruits, vegetables, and whole grains.

Question 2 (TCO 1) Which of the following is NOTa primary function of dietary protein?

Building new cells and tissues

Repairing damaged structures

Regulating metabolism and fluid balance

Serving as a primary source of energy for the body

Question 3 (TCO 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

582 kilocalories

917 kilocalories

1,107 kilocalories

Question 4 (TCO 1) Vitamins are classified into two groups, ________ and ________.

fat soluble; water soluble

microsoluble; macrosoluble

nutritive; nonnutritive

major; trace

Question 5 (TCO 1) Which of the following is an example of disease that is directly caused by a nutritional deficiency?

Anemia

Cancer

Osteoporosis

Heart disease

Question 6 (TCO 1) The ________ are a diverse group of organic substances including triglycerides, phospholipids, and the sterols.

carbohydrates

lipids

vitamins

proteins

Question 7 (TCO 2) The term “sin tax” refers to:

related health consequences of consuming 100 extra kilocalories each day.

a small, sales tax placed on unhealthful items (cigarettes, alcohol) to generate revenue for health programs.

revenues generated from the sales of junk food items in public school vending machines.

costs of the recent obesity lawsuits targeting fast food manufactures.

Question 8 (TCO 2) Which of the following professional titles has no definition or laws regulating it?

Registered Dietitian

medical doctor

licensed nutritionist/dietitian

nutritionist

Question 9 (TCO 2) The ________ is most responsible for prompting individuals to seek food.

stomach

small intestine

hypothalamus

mouth

Question 10 (TCO 2) The diet planning tool developed by the USDA and the USDHHS to help reduce the risk of developing chronic disease is the:

Food Guide Pyramid.

Dietary Guidelines for Americans.

5-A-Day for Better Health Program.

DASH Diet.

Question 11 (TCO 2) Your grandmother has recently been diagnosed with type 2 diabetes. Which of the following professionals is most likely to be qualified to offer your grandmother assistance in planning her diabetic diet?

Registered Dietitian (RD)

PhD in nutrition

medical doctor (MD)

nutritionist

Question 12 (TCO 2) Hunger is best described as:

a physiological desire to consume food.

a psychologyical desire to consume food.

eating that is often driven by environmental cues.

eating that is often driven by emotional cues.

Question 13 (TCO 3) The acidity of the stomach allows for all of the following EXCEPT:

preparing dietary carbohydrates for absorption in the small intestine.

protecting the human body from bacteria in food.

denaturing protein to allow its breakdown and absorption.

activating pepsin.

Question 14 (TCO 3) All of the following are found in saliva EXCEPT:  

water and mucus.

enzymes.

antibodies.

bicarbonate.

Question 15 (TCO 3) Immediately after absorption, what circulatory system carries most of the fat-soluble nutrients?

vascular

mesenteric

lymphatic

enterohepatic

Question 16 (TCO 3) The hormone ________ is released after the ingestion of a meal and triggers the stomach to release digestive juices.

leptin

insulin

gastrin

amylase

Question 17 (TCO 3) Which is NOT a symptom of dehydration in infants?

loss of skin elasticity

no wet diapers for three or more hours

dry mouth and tongue

bloated abdomen

Question 18 (TCO 4) Which of the following ethnic groups has the LOWEST incidence of lactose intolerance?

Asians

African Americans

Caucasians

Hispanics

Question 19 (TCO 4) Which of the following is NOT characteristic of type 2 diabetes?

arises most commonly during adulthood

insulin resistance or insensitivity

often associated with obesity

the least common form of diabetes

Question 20 (TCO 4) A diet low in fiber is associated with an increased risk of developing:

kidney stones.

dental caries.

diabetes.

diverticulosis.

Question 21 (TCO 4) Which of the following hormones is released when your blood glucose levels fall too low?

insulin

estrogen

bile

glucagon

Question 22 (TCO 4) The term complex carbohydrates refers to:

monosaccharides.

disaccharides.

polysaccharides.

glucose.

Question 23 (TCO 4) Sugar alcohols are most often used in which of the following products?

diet sodas

baked confections

chewing gums

infant formulas

Question 24 (TCO 4) Glucose is the preferred source of energy for which of the following?

brain cells

red blood cells

the central nervous system

all of these

Question 25 (TCO 4) Yogurt is tolerated better than milk by many lactase-deficient people because:

yogurt has no lactose.

bacteria in yogurt help digest the lactose.

it has a thicker consistency.

yogurt is acidic.

Question 26 (TCO 1-6) Which of the following is responsible for food spoilage?

oxygen

heat

light

All of these are responsible for food spoilage.

Question 27 (TCO 1-6) Which of the following preservatives is(are) commonly used to prevent rancidity in oils and fats?

BHT (butylated hydroxytoluene)

BHA (butylated hydroxyanisole)

propionic acids

both BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole)

Question 28 (TCO 1-6) Which of the following is NOT an advantage of using biopesticides?

degrade rapidly and are easily washed away by water

do not leave pesticide residues on crops

can be produced synthetically and are therefore inexpensive

are less toxic to humans and the environment

Question 29 (TCO 1-6) Which of the following are the most common form of pesticides?

insecticides

herbicides

fungicides

biopesticides

Question 30 (TCO 1-6) Which of the following is FALSE regarding the prion that causes mad cow disease?

It can survive traditional cooking temperatures.

It is found in tissue of the central nervous system of infected animals.

Ground meats are most often contaminated.

It is concentrated in the milk and muscle meat of animals.

Question 31 (TCO 1-6) Which of the following additives gives ham, hot dogs, and bologna their pink color?

  

sulfites  

BHT/BHA

nitrates/nitrites

propionic acid

Question 32 (TCO 1-6) Which of the following food preservation methods limits spoilage by drawing water out of foods, making them inhospitable to bacterial growth?

sugaring

salting

smoking

all of these

Question 33 (TCO 1-6) Which of the following is an example of food intoxication?

hepatitis A

Norwalk virus

Salmonella

Clostridium botulinum

Question 34 (TCO 1-6) An estimated ________ of all chicken eggs in the U.S. are contaminated with Salmonella.

one-fifth

one-fourth

one-third

one-half

Question 35 (TCO 5) Why are phospholipids NOT an essential nutrient?

Our bodies manufacture phospholipids.

Phospholipids are not naturally found in the healthy body.

Beneficial GI bacteria produce phospholipids.

They provide no useful function in the human body.

Question 36 (TCO 5) Which of the following foods contains invisible fats?

Olive oil

Zucchini

Chocolate cake

Butter

Question 37 (TCO 5) The production of endogenous VLDL is decreased by:

exercise.

simple sugars.

extra calories.

dietary cholesterol.

Question 38 (TCO 5) What is the leading cause of death in the United States?

Cancer

Heart disease

Diabetes

Infection

Question 39 (TCO 5) The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called:

emulsification.

pressurization.

hydrogenation.

deamination.

Question 40 (TCO 5) Which of the following foods is the richest source of omega-3 fatty acids?

Broccoli

Sirloin steak

Tofu

Salmon

Question 41 (TCO 5) ________ is(are) the key structural component of a cell’s membrane.

Estrogen

Glycerol

Phospholipids

Triglycerides

Question 42 (TCO 5) Triglycerides are classified by:

  

the length of the fatty acids.

the saturation of the fatty acids.

the shape of the fatty acids.

all of these.

Question 43 (TCO 6) An acid-base imbalance can result in:

the denaturing of body proteins.

acidosis of the blood.

coma and death.

all of these

Question 44 (TCO 6) Milk curdles when lemon juice is added to it. The change that occurs in the protein is called:

denaturation.

translocation.

transcription.

deamination.

Question 45 (TCO 6) 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.

lacto-ovo vegetarian.

pesco-vegetarian.

Question 46

 (TCO 6) The specific function of a protein is determined by:

its sequence of amino acids.

its length.

its three-dimensional shape.

its electric charge.

Question 47 (TCO 6) What dictates the structure of a protein molecule synthesized by the body?

The body’s need for a protein

The DNA inside the nucleus of the cell

The number of essential amino acids available

The combination of proteins consumed in the diet

Question 48 (TCO 6) All of the following are parts of an amino acid molecule EXCEPT:

a central carbon.

an amine group.

an acid group.

a fatty acid group.

Question 49 (TCO 6) Which of the following is a genetic disorder resulting in debilitating protein abnormalities?

Cystic fibrosis

Mad cow disease

Acidosis

Kwashiorkor

Question 50 (TCO 6) In what structure of the mammalian cell are proteins synthesized?

Nucleus

Ribosome

Cell membrane

Mitochondria