“Nutrition Exam I Sample
Questions Answers"
By Ramesh
C.Reddy
Pittsburgh Standard
Tuesday, September 26,
2006
Editors Note:
After spending time in prayer to the Lord Jesus to help me study for the
exam, I have prepared my own sample exam multiple choice questions and
fill in the blanks in anticipation of the real exam. I wanted to share
them with you all on this site to help you study if you think it would
be helpful. If you do not know what each term in the multiple choice
means, I would go over those terms. Use the glossary in our textbook to
help you study including the chapters. Some of the terms do not exist.
Also ask yourself why a certain choice cannot be the right choice. If
you do not pick an answer there should be a reason why. If you do not
know the reason, I would study about those terms/concepts if they
exist.
I do not know if the real exam will be easier than the one I prepared
to help me study or if it will be harder. I wrote 50 multiple choice
questions for the five chapters. These questions do not cover all the
material in the notes or textbook but are a good way to study material
you do not know the correct answer to!
Remember, our test does need a bit of memorization since that’s the only
way we can get the fill in the blanks right so I would approach the
multiple choice questions as fill in the blanks first. If you don’t know
the answer, then look at the choices and try to figure out the answer.
Have your notes and textbook ready! I do hope it helps you all to study!
Take this sample exam in test conditions and see how well you will do
and where you need to brush up on!
1) All of the following are characteristics for Splenda except
-
Made from sugar so it
tastes like sugar
-
No unpleasant
aftertaste
-
Contains glucose
-
Can be used in
cooking and baking
-
Contains a small
amount of common food ingredients such as dextrose and/or
maltodextrin for volume
2) _________ is the body’s primary source of energy
A. Fructose
B. Sucrose
C. Glycogen
D. Glucose
E. Galactose
3) Emulsifying agent produced by the liver and stored in the gall
bladder aids fat digestion and absorption.
A. Amino Acid
B. Cholestrol
C. Mucus
D. Bile
E. Protein
4) Dietary fiber is an indigestible _________ that serves separately as
a body regulatory agent.
A. Fat
B. Protein
C. Carbohydrate
D. Acid
E. Amino Acid
5) All of the following are broad based public health goals of Healthy
People 2010 except…
A. Treating diseases
B. Increase in the span of a healthy life
C. Reduction in health disparities
D. Access to preventive health care services
E. All of the above
6) A nutritionist is a
A. Registered Dietitian
B. Clinical Nutrition Specialist
C. Certified Diabetes Educator (CDE)
D. Certified Nutrition Support Dietitian (CNSD)
E. None of the above
7) Less than ________ percent of kcal should be from saturated fat
A. 20
B. 35
C. 10
D. 25
E. 15
8) A non caloric artificial fat made from sucrose and fatty acids;
formerly polyester
A. Olestra
B. Olean
C. Nutra Sweet
D. Aspartame
E. Both A & B
9) In this diet, dairy products are used to complement basic diet of
plant foods.
A. Lacto-ovo vegetarian
B. Lacto-vegetarian
C. Ovo- vegetarian
D. Vegan
E. Partial Vegetarian
10) When it comes to alcoholic beverages, drinking should be done in
moderation where the maximum drinks per day should be
A. 1 for women, 2 for men
B. 2 for women, 3 for men
C. 2 for women, 1 for men
D. Men and women should drink the same
E. None of the above
11) To prevent chronic disease you need to engage in physical activity
of ______ on most days.
A. 90 min
B. 60 min
C. 30 min
D. 15 min
E. 10 min
12) Total fat intake should be
A. 45 – 65% of total calories
B. 20 – 35% of total calories
C. 30-45% of total calories
D. 10 – 25% of total calories
E. 40% - 60% of total calories
13) Overweight and obesity are major risk factors for diseases such as
A. Colin Cancer
B. Diabetes
C. Lung disease
D. Thyroid Cancer
E. None of the Above
14) When it comes to sodium, for a healthy diet, sodium should be
limited to
A. 4000 mg/day
B. 3000 mg/day
C. 2400 mg/day
D.2300 mg/day
E. 2200 mg/day
15) Recommended intake of fiber should be
A. 15 – 25 g/day
B. 25 – 35 g/day
C. 35 – 45 g/day
D. 20 – 35 g/day
E. 45 – 65 g/day
16) Eat legumes (beans) which are part of both the meat group and the
vegetables group at least
A. Twice a week
B. Once a week
C. 5 times a week
D. 4 times a week
E. Thrice a week
17) Consume ______ cups per day of fat-free or low-fat milk or
equivalent milk products
A. 1
B. 2
C. 3
D. 4
E. 5
18) A whole grain is a food to increase that contains
A. Bran, ectosperm, germ
B. All bran, ectosperm, germ
C. Bran, endosperm, germ
D. Bran, endosperm, virus
E. None of the Above
19) Eat ______ whole grain products per day that are enriched or whole
grain products
A. 2
B. 3
C. 4
D. 5
E 6
20) Several times a week, you need to eat vegetables from this many
subgroups
A. 3
B. 4
C. 5
D. 6
E. 7
21) For most people, the recommended intake is about ____ cups of fruit
and _____ cups of vegetables per day!
A. 2, 2.5
B. 3, 3.5
C. 4, 4.5
D. 1, 2.5
E. 2.5, 2
22) Limit all of the following in your diet except
A. Saturated and Trans fats
B. Sugar and Salts
C. Cholesterol
D. Fiber
E. Alcohol
23) Provide substantial nutrients and relatively fewer calories
A. Protein foods
B. Nutrient foods
C. Nutrient-dense foods
D. Fatty foods
E. None of the above
24) Anabolic process of converting extra glucose into glycogen is called
A. Catharisis
B. Metabolism
C. Anabolism
D. Glycogenesis
E. Catabolism
25) Foods such as potato chips, tortilla chips, snack crackers use a fat
based replacer called
A. E-Z Trim
B. Z- E Trim
C. Aspartame
D. Olestra
E. None of the Above
26) Poor diet and a sedentary lifestyle are major causes of _______ in
the U.S.
A. Obesity
B. Death
C. Overnutrition
D. Malnutrition
E. None of the above
27) The 2005 dietary guidelines encourage most Americans to
A. Eat fewer calories
B. Be more active
C. Make wiser food choices
D. All of the Above
E. None of the Above
28. This type of carbohydrate is a vital emergency fuel for heart
muscle.
A. Glycogen
B. Triglyceride
C. Glucogenesis
D. Glucose
E. Fructose
29. You eat 2400 calories in a day and want to find out how much is
from protein when you take in 60 g of protein, what would it be?
A. 5%
B. 10%
C. 15%
D. 20%
E. 25%
30. If a person weighed 220 lbs and you want to find their recommended
protein intake, what would you do?
-
Divide pounds by 2.2
to convert to kilograms, multiply by 0.8g/kg
-
Multiply pounds by
2.2 to convert to kg, divide by 0.8g/kg
-
Multiply pounds by
2.2 to convert to kg, multiply by 0.8 g/kg
-
Multiply pounds by
0.8 to convert to kg, divide by 2.2
-
None of the above
31. Breaking down of larger substances into smaller units is called
A. Catabolism
B. Metabolism
C. Anabolism
D. Botulism
E. None of the Above
32. The sum of body processes that change our food energy from the three
energy nutrients.
A. Anabolism
B. Catabolism
C. Metabolism
D. Alcoholism
E. None of the above
33. Most is reabsorbed and recycled while the rest can be trapped by
fibers in the large intestine and carried out of the body with feces.
A. Carbohydrates
B. Cholesterol
C. Bile
D. Protein
E. None of the Above
34. Most of the hydrolysis of triglycerides occurs in the
A. Mouth
B. Stomach
C. Small Intestine
D. Large Intestine
E. Bile
35. In the _______, glycogen reserves protect cells from depressed
metabolic function.
A. Bile
B. Liver
C. Small Intestine
D. Large Intestine
E. Stomach
36. Reserve fuel supply and basic fuel supply are the function of
A. Fats
B. Proteins
C. Vitamins
D. Minerals
E. Carbohydrates
37. Used when not enough evidence to establish the RDA
A. RD
B. EAR
C. AI
D. UL
E. ARD
38. Dietary intake of nutrients that meets the needs of almost all
healthy individuals
A. RD
B. CDE
C. RDA
D. EAR
E. ARD
39. Little fat digestion occurs in the
A. Liver
B. Bile
C. Mouth
D. Stomach
E. Small Intestine
40. Digestion in the small intestine is where pancreatic amylase
converts the carbohydrate starch to
A. Glucose and Sucrose
B. Fructose and Glucose
C. Maltose and Sucrose
D. Fructose and Sucrose
E. Glucose and Malatose
41. Digestion in the small intestine where mechanical digestion rolls
food in a spiral motion, exposing new surfaces for absorption
A. Peristaltic Waves
B. Pendular Movements
C. Segmentation Ring
D. Metabolism
E. Longitudinal Rotation
42: Two incomplete proteins equal
-
Complementary protein
-
Complete protein
-
Incomplete protein
-
Super protein
-
None of the above
43. Incomplete proteins are considered to be in
A. Animal proteins
B. Soy proteins
C. Most plant proteins
D. Gelatin
E. Both C & D
44. Functions of fat in the body
A. Provides a backup energy supply for the body that can be used when
carbs are low
B. Supplies essential nutrients in the form of fatty acids to the body,
which are necessary for proper functioning
C. Increases one’s feeling of fullness after eating
D. All of the Above
E. None of the Above
45. Functions of fat in the body serve
A. 5 functions
B. 6 functions
C. 7 functions
D. 8 functions
E. 9 functions
46. For men and women 50 and younger, fiber intake should be
A. 38 g for men, 25 for women
B. 30 g for men, 21 for women
C. 10 g for men, 20 g for women
D. 20 g for men, 10 g for women
E. 25 for women, 38 for men
47. This is the essential base for all metabolic processes
A. Vitamins
B. Water
C. Carbohydrates
D. Proteins
E. Fats
48. Digestion in the mouth and esophagus has a chemical digestion when
these glands at the back of the tongue secrete a lingual lipase
A. Salivary glands
B. Adrenaline glands
C. Ebner’s glands
D. Mucus glands
E. Pituitiary glands
49. Digestion in the mouth and esophagus has a mechanical digestion
when this breaks down food.
A. Constipation
B. Mastication
C. Lubrication
D. Both a and b
E. Both a and c
50. Body protein has a source of energy of
A. 9 kcal/g
B. 6 kcal/g
C. 3 kcal/g
D. 4 kcal/g
E. 5 kcal/g
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