“Nutrition Exam I Sample
Questions II"
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.
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) These are the functions of body protein
A. Immune function where antibodies attach bacteria and viruses
B. Fluid balance where blood proteins attract fluid.
C. Acid base balance where proteins act as buffer
D. Transport lipoproteins and other carrier molecules
E. All of the Above
2) You need increased protein needs when you have
A. Physical Stress
B. Injury
C. Intense weight training
D. All of the Above
E. None of the Above
3) Food sources of Omega 6 fatty acids are
A. Leafy vegetables
B. Seeds, Nuts, Grain
C. Vegetable Oils
D. Poultry Fat
E. All of the Above
4) Forms fatty deposits in the arteries which may lead to
narrowing of the arteries, restricted blood flow and eventually to heart
attack or stroke.
A. Alcohol
B. Smoking
C. Cholesterol
D. Fatty acids
E. None of the Above
5) All of the following are soluble fibers except
A. Whole grain products
B. Oat Products
C. Barley Products
D. Legumes Products
E. None of the Above
6) Soluble fiber is shown to be effective in all of the following except
A. Reducing the risk of cardiovascular disease
B. Reducing the risk of diabetes
C. Reducing the risk of colon cancer
D. Reducing total blood cholesterol
E. Regulating blood sugar levels
7) Function as coenzyme factors
A. Vitamins
B. Minerals
C. Fats
D. Both a and b
E. Carbohydrates
8) Builds hemoglobin in the blood
A. Iron
B. Zinc
C. Thiamin
D. Niacin
E. None of the above
9) Food consumption process starts here
A. Mouth
B. Bile
C. Liver
D. Stomach
E. Small Intestine
10) Divides fat into small pieces to assist fat enzymes
A. Digestive enzymes
B. Water and electrolytes
C. Mucus
D. Bile
E. Hydrochloric Acid and Buffer Ions
11) Amino acids participate in protein building through a process known
as
A. Anabolism
B. Metabolism
C. Botulism
D. Catabolism
E. Databolism
12) Structural and mechanical functions of body protein occur in
A. Collagen
B. Keratin
C. Motor Proteins
D. A and B
E. All of the Above
13) Essential for growth, cell structure, and the maintenance of a
healthy immune system
A. Omega 6 Fatty Acids
B. Omega 3 Fatty Acids
C. Omega 2 fatty Acids
D. Omega 7 fatty acids
E. None of the Above
14) All of the following are recommendations for Omega 3 fatty acid
intake
A. Linolenic acid: oils, nuts, seeds, and soybeans
B. Human Milk
C. Fatty Cold Water Fish
D. A, B, and C
E. A & C
15) Primary function of ________ is tissue building.
A. Fats
B. Vitamins
C. Proteins
D. Carbohydrates
E. Minerals
16) Provide Amino Acids necessary for building and repairing tissues
A. Carbohydrates
B. Proteins
C. Fats
D. Fiber
E. None of the Above
17) Specific nerves regulate muscle action along the ________ tract.
A. Esophagus
B. Anus
C. Gastro Intestinal
D. Small Intestine
E. Large Intestine
18) Rhythmic waves that mix the food mass and move it forward
A. Periodic muscle contraction
B. Periodic muscle relaxation
C. Muscle tone
D. Muscle tonic contraction
E. Both A & B
19) These type of amino acids cannot be manufactured in the body and
must come from diet.
A. Conditionally indispensable amino acids
B. Indispensable amino acids
C. Dispensable amino acids
D. Essential amino acids
E. Both B & D
20) Sequence of amino acids determines
A. Function
B/ Shape
C. Blocks
D. Heat
E. Acidity
21) Examples of Omega 3 fatty acids are
A. Salmon
B. Flax Seed
C. Oils from cold water fish such as tuna
D. Herring and Sardines
E. All of the Above
22) Omega 3 fatty acids are
A. EPA and DHA
B. Made from linolenic acid
C. Important for heart health
D. May support immunity and inhibit development of certain cancers
E. All of the Above
23) All of the following are true about dietary fiber except
A. Not digestible
B. Digestible
C. Important in health promotion and disease prevention
D. Remains undigested in the GI tract and provides bulk to a diet
E. Cellulose
24) ________foods provide practical energy (calorie) sources because of
their availability, relatively low cost, and storage capacity.
A. Carbohydrates
B. Fats
C. Proteins
D. Vitamins
E. Minerals
25) Carbohydrates are
A. Primary source of fuel for heat.
B. Maintain body's back-up store of quick energy
C. Should provide 45 - 65% of total kcal
D. Primary source of fuel for energy
E. All of the Above
26) Secondary storage form of heat and energy come from
A. Proteins
B. Minerals
C. Fats
D. Carbohydrates
E. Vitamins
27) Beginning in the mouth, muscles and nerves in the GI tract
coordinate their actions to provide motility, an automatic response to
the presence of food
A. Small Intestine motility
B. Large Intestine motility
C. Esophagus motility
D. Automatic motility
E. None of the Above
28) This is a characteristic of amino acids
A. Each protein is made up of hundreds of amino acids
B. Amino acids form unique chain sequences to form specific proteins
C. When protein foods are eaten, proteins are broken down into amino
acids.
D. Amino Acids are reassembled in the body to form a variety of protein
E. All of the above
29) Protein is a compound composed of
A. Hydrogen atoms
B. Oxygen atoms
C. Carbon atoms
D. Nitrogen atoms
E. All of the above
30) Known as essential fatty acids since they cannot be synthesized by
the body
A. Monounsaturated fats
B. Saturated fats
C. Trans fats
D. Polyunsaturated fats
E. Unsaturated fats
31) Excess dietary _____ especially from animal food sources is a health
risk factor.
A. Fiber
B. Protein
C. Carbohydrates
D. Fat
E. None of the Above
32) Dietary fiber is provided in
A. Whole grains
B. Legumes
C. Vegetables
D. Fruits
E. All of the Above
33) Absorb water and swell to a larger bulk
A. Dietary fiber known as noncellulose polysaccharide
B. Dietary fiber known as cellulose polysaccharide
C. Disaccharides
D. Monosaccharides
E. Lignin
34) Digestion in the mouth and esophagus occurs 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. Pitituiary glands
35) In mechanical digestion, __________ breaks down food.
A. Constipation
B. Mastication
C. Lubrication
D. Both A and B
E. Both A and C
36) Undernutrition has the following characteristics
A. Limits work capacity
B. Limits immune system
C. Limits mental activity
D. Less than desired amounts of nutrients
E. All of the above
37) Sudden increases in fiber can result in
A. Gas
B. Bloating
C. Constipation
D. All of the above
E. None of the above
38) 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
39) Recommended protein intakes should be
A. Percentage of total calories
B. Percentage of total fat
C. Absolute number (grams/day)
D. Both A & C
E. None of the above
40) Sets maximum intake unlikely to pose adverse health risks
A. Tolerable upper intake levels
B. Adequate Intake
C. Recommended Daily Allowance
D. Estimated Average Requirement
E. Recommended Doses
41) Energy for physical activities and all work of body cells
A. Basic fuel supply
B. Intermediate fuel supply
C. Reserve fuel supply
D. Advanced fuel supply
E. None of the above
42) Fats in the small intestine triggers release of the hormone ________
which signals the gall bladder to release its store of bile.
A. Triglyceride
B. Hydrolysis
C. Enzyme
D. Cholecystokinin
E. Dopamine
43) Building of larger substances from smaller particles such as
building a complex protein from single amino acids
A. Anabolism
B. Metabolism
C. Botulism
D. Catabolism
E. None of the above
44) Brain is dependent on minute - minute supply of ________ in the
central nervous system.
A. Glycogen
B. Triglyceride
C. Glucogenesis
D. Glucose
E. Fructose
45) Stored in liver and muscles for quick energy to be used at a later
time
A. Glycogen
B. Glucose
C. Galactose
D. Bile
E. Fat
46) ______ servings of fruits and vegetables per day are recommended
A. 5 - 13
B. 5 - 7
C. 7 - 12
D. 7 - 10
E. 6 - 12
47) This is a vegetable subgroup that should be eaten several times a
day
A. Dark Green
B. Orange
C. Legumes
D. Starchy vegetables
E. All of the Above
48) Only _______ foods contain fiber.
A. Animal foods
B. Seafoods
C. Plant foods
D. Whole foods
E. All of the Above
49) Most Americans eat twice as much ________ mg per day of Sodium.
A. 2300
B. 2200
C. 4000
D. 3000
E. 2400
50) Make most fats ________ and ________ fatty acids.
A. Polyunsaturated, Monounsaturated
B. Unsaturated, Trans
C. Trans, Monounsaturated
D. Monounsaturated, Unsaturated
E. Saturated, Trans
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
Nutrition Exam I Sample Questions Answer Key
II
Express Your View
|
