“Nutrition Exam I Sample
Questions III"
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) This sugar product has the highest sweetness value
A. Lactose
B. Maltose
C. Galactose
D. Glucose
E. Fructose
2) This artificial sweetener is banned in the U.S
A. Cyclamate
B. Aspartame
C. Saccharin
D. Sweet N' Low
E. Sucralose
3) Also known as dextrose, this is a monosaccharide which is a basic
single sugar in body metabolism and the primary fuel to the cells.
A. Fructose
B. Galactose
C. Glucose
D. Sucrose
E. Maltose
4) The three important single sugars in nutrition are
A. Sucrose, Lactose, Maltose
B. Starch, Glycogen, Dietary Fiber
C. Glucose, Fructose, Sucrose
D. Glucose, Galactose, Lactose
E. Glucose, Fructose, Galactose
5) The building blocks of all carbohydrates which require no further
digestion and are quickly absorbed from the intestine into the blood
stream and carried to the liver.
A. Monosaccharides
B. Disaccharides
C. Polysaccharides
D. Monsaccharidases
E. Trisaccharides
6) Mainly found in fruits or in honey, this sugar is the sweetest of the
simple sugars.
A. Glucose
B. Lactose
C. Galactose
D. Fructose
E. Maltose
7) All of the following are characteristics of sucrose except
A. Its two single sugar units are glucose and galactose
B. Is used in the form of granulated sugar
C. It is used in the form of powdered or brown sugar
D. It is made from sugar cane or sugar beets
E. When people speak of sugar in the diet, they usually mean sucrose!
8) Galactose comes mainly from the digestion of
A. Milk
B. Sugar
C. Lactose
D. All of the Above
E. None of the Above
9. There are this many common amino acids which are vital to human life
and health.
A. 5
B. 10
C. 15
D. 20
E. 25
10 Nine amino acids are classified as _______ because the body cannot
manufacture them in sufficient quantity or at all.
A. Indispensable
B. Dispensable
C. Non essential
D. Conditional
E. None of the above
11. Large quantities of _______ secreted by intestinal glands protect
the mucosal lining from irritation and erosion caused by the highly
acidic gastric contents entering the duodenum.
A. Cholesterol
B. Mucus
C. Bile
D. Glycogen
E. Fats
12. When 1 g of urinary _________ is excreted resulting from the
digestion and metabolism of 6.25 g of protein, the body is said to be in
_______ balance.
A. Nitrogen Balance
B. Oxygen Balance
C. Sulfer Balance
D. Hydrogen Balance
E. Carbon Balance
13. Complete proteins have this characteristic
A. They contain all nine indispensable amino acids in sufficient
quantity and ratio to meet body's needs
B. Primarily of animal origin such as from eggs, milk, cheese and meat
C. Soy products
D. All of the above
E. None of the above
14. Because humans lack the necessary enzymes to digest ________, these
substances do not have a direct energy value like other carbohydrates.
A. Starch
B. Glycogen
C. Sucrose
D. Lactose
E. Dietary Fiber
15. It is the chief part of the framework of plants and remains in the
GI tract and provides important bulk to the diet which helps move the
food mass along, stimulates normal muscle action in the intestine, and
forms feces for elimination of waste and found in the stems and leaves
of vegetables and coverings of seeds.
A. Noncellulose Polysaccharides
B. Lignin
C. Cellulose
D. Maltose
E. Galactose
16. The only noncarbohydrate type of dietary fiber is
A. Cellulose
B. Noncellulose Polysaccharides
C. Lignin
D. Lipids
E. None of the above
17. Most saturated fats are of _______ origin.
A. Plant
B. Seafood
C. Animal
D. a and b
E. None of the above
18. Margarine and shortenings are made from unsaturated vegetable oils
when hydrogen is introduced into the fat molecule. It is called
A. Hydrogenation
B. Nitrogenation
C. Hydrolysis
D.Hydrogenesis
E. None of the above
19 This is a characteristic of sorbitol
A. Widely used as a sucrose substitute in various foods, candies,
chewing gum
B. It is a sugar alcohol
C. Share absorption with glucose in the small intestine
D. Used in products intended for individuals who cannot tolerate a high
blood sugar
E. All of the above
20. The conversion of amino acids to glucose is called
A. Glycogenesis
B. Lipogenesis
C. Gluconeogenesis
D. Triglyceride
E. None of the above
21. The _________ is sometimes called the "metabolic" capital of the
body because it has numerous functions in the metabolism of all the
converging nutrients.
A. Liver
B. Bile
C. SI
D. Stomach
E. LI
22. Small intestine is where protein enzymes split large protein
molecules into smaller and smaller peptide fragments and finally into
single amino acids.
A. Pancreatic amylase
B. Peristalic waves
C Pancreatic lipase
D. Trypsin and chymotrypsin
E. All of the above
23. You should not get more than 300 mg of this per day
A. Fat
B. Sodium
C. Cholesterol
D. Fiber
E. None of the above
24. A nutrient is essential if its
A. Absence will create a specific deficiency
B. The body cannot manufacture it
C. The body must obtain it from the diet
D. All of the above
E. None of the above
25. The only fatty acids known to be essential for complete human
nutrition are the ________ fatty acids linoleic and linolenic.
A. Monounsaturated
B. Saturated
C. Polyunsaturated
D. Monsaturated
E. Trans fats
26. All of the following are true about linolenic acid except
A. Need to take 17 g per day for men and 12 g per day for women
B. Primarily found in milk
C. Primarily found in soybeans
D. Primarily found in flaxseed oil
E. Is necessary in much lesser quantity than linoleic acid
27. Process in which food is broken down in the gastrointestinal tract,
releasing many nutrients in forms the body can use.
A. Digestion
B. Absorption
C. Transport
D. Cell Metabolism
E. Anabolism
28. After the food is chewed, the mixed mass of food particles is
swallowed and passes down the esophagus largely by _______controlled by
nerve reflexes.
A. Pendular movements
B. Peristaltic waves
C. Segmentation rings
D. Longitudinal rotation
E. Surface villi motions
29. The ________ chief digestive function overall is the first stage in
the enzymatic breakdown of protein.
A. Liver
B. Small Intestine
C. Mouth
D. Large Intestine
E. Stomach
30. Provides the acid medium necessary to convert pepsinogen to active
pepsin.
A. Hydrochoric Acid
B. Chloric Acid
C. Sulfuric Acid
D. All of the Above
E. None of the Above
31. When food digestion is complete, food has been changed into simple
end products that are ready for cell use such as
A. Carbohydrate foods reduced to the simple sugars glucose, fructose,
and galactose.
B. Fats are transformed into fatty acids and glycerides
C. Proteins are changed to single amino acids
D. Vitamins and minerals are liberated.
E. All of the above
32. A nutrient's bioavailability is dependent on
A. The amount of nutrient present in the gastrointestinal tract
B. Competition between nutrients for common absorptive sites
C. The form in which the nutrient is present
D. All of the above
E. None of the above
33. This automatic response to the presence of food enables the system
to break up the food mass and move it along the digestive pathway at the
best rate.
A. Digestion
B. Absorption
C. Transport
D. Motility
E. Cell Metabolism
34. All of the following are examples of polyunsaturated fats except
A. Most vegetable oils
B. Some fish oils
C. Walnuts
D. Butterfat
E. Wheat germ oil
35) Adequate amounts of fiber is known to do this
A. Lower blood cholesterol levels
B. Prevents constipation
C. Increases satiety, which aids in obesity prevention
D. Slows glucose absorption, thereby reducing blood glucose spikes and
reducing insulin secretion.
E. All of the above
36. Means that a person receives and uses substances that are obtained
from a varied diet of carbohydrates, fats, proteins, minerals, water,
and dietary fiber in ideal amounts for that specific individual.
A. Overnutrition
B. Undernutrition
C. Well balanced nutrition
D. Malnutrition
E. Optimal nutrition
37. Major sources of added sugar are
A. Soft drinks
B. Sugars candy
C. Cakes
D. Fruit drinks
E. Dairy Deserts
38. Balance food intake with energy needs by adopting a balanced eating
pattern such as
A. DASH Diet
B. My Pyramid.gov
C. Both a and b
D. Food Pyramid
E. None of the above
39. My Pyramid.gov uses
A. Cups
B. Ounces
C. Servings
D. Both a and b
E. None of the above
40. This is the color code used in MyPyramid
A. Red for Fruits group
B. Green for vegetables group
C. Orange for grains group
D. Blue for milk group and purple for meat and protein group
E. All of the above
41: Key food messages from dietary guidelines and MyPyramid.gov
are
A. Focus on Fruits and vary your veggies
B. Get your calcium rich foods
C. Make half your grains whole
D. Go lean on proteins, know limits on fat, salt, and sugars
E. All of the above
42. Sodium comes mostly from
A. Processed food
B. Natural food
C. Table food
D. Cooked food
E. Fried food
43. Poor diet and lack of physical activity cause
A. Malnutrition
B. Undernutrition
C. Weight Gain
D. Cholesterol increase
E. None of the above
44. To sustain weight loss you need to engage in physical activity of
_____ most days.
A. 30 minutes
B. 60 minutes
C. 90 minutes
D. 15 minutes
E. 10 minutes
45. Prevent gradual weight gain over time by
A. Balancing calories consumed with calories expended
B. Making small decreases in food calories
C. Making small decreases in beverage calories
D. Increasing physical activity
E. All of the above
46. Olestra is
A. Non caloric artificial fat
B. Fortified with vitamins A, D, E, K
C. Should be avoided by patients on Coumadin
D. Can cause diarrhea, gas, cramping, and an urgent need for defacation
E. All of the above
47. When increasing fiber in your diet, increase
A. Carbohydrates
B. Fat
C. Protein
D. Water
E. None of the above
48. Enterokinase activates trypsinogen from the pancreas to become
trypsin; amino peptidase removes end amino acids from polypeptides;
dipeptidase splits dipeptides into amino acids
A. Carbohydrate intestinal enzymes in Small Intestine
B. Protein intestinal enzymes in Small intestine
C. Fat intestinal enzymes in Small intestine
D. Protein intestinal enzymes in Large intestine
E. Fat intestinal enzymes in Large intestine
49. Metabolism of glucose from carbohydrates yields less _____ than
metabolism of fat.
A. Protein
B. Fiber
C. Minerals
D. Energy
E. None of the above
50. Cholesterol is
A. Waxy substance in your blood that is a major component of every cell
B. Circulates in the blood attached to compounds known as lipoproteins
C. From animal foods such as egg yolks, liver, kidney, meats, milk
D. Synthesized in the liver
E. All of the above
Nutrition Exam I Sample Questions
III Answer Key
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