SCI 228
Which of the following is an example of disease that is directly caused by a nutritional deficiency?
Student Answer: Anemia
Cancer
Osteoporosis
Heart disease
Instructor Explanation: Chapter 1
Points Received: 2 of 2
Comments:
Question 2. Question : (TCO 1) Vitamins are classified into two groups: ________ and ________.
Student Answer: fat soluble; water soluble
microsoluble; macrosoluble
nutritive; nonnutritive
major; trace
Instructor Explanation: Chapter 1
Points Received: 2 of 2
Comments:
Question 3. Question : (TCO 1) The government agency that regulates food labeling in the United States is the:
Student Answer: USDA.
FDA.
CDC.
all of these
Instructor Explanation: Chapter 2
Points Received: 2 of 2
Comments:
Question 4. Question : (TCO 1) Which of the following is FALSE?
Student Answer: Lipids are soluble in water.
Lipids include triglycerides, phospholipids, and sterols.
Lipids are comprised of carbon, hydrogen, and oxygen.
Lipids yield more calories per gram than carbohydrate or protein.
Instructor Explanation: Chapter 1
Points Received: 2 of 2
Comments:
Question 5. Question : (TCO 3) A primary function of the mucus in the stomach is to:
Student Answer: neutralize stomach acid.
activate pepsinogen to form pepsin.
protect stomach cells from autodigestion.
emulsify fats.
Instructor Explanation: Chapter 3
Points Received: 2 of 2
Comments:
Question 6. Question : (TCO 3) What is the primary cause of peptic ulcers?
Student Answer: Stress
H. pylori bacteria
Prolonged use of aspirin
Eating too many spicy foods
Instructor Explanation: Chapter 3
Points Received: 2 of 2
Comments:
Question 7. Question : (TCO 3) Which of the following is responsible for food spoilage?
Student Answer: Oxygen
Heat
Light
All of these are responsible for food spoilage.
Instructor Explanation: Chapter 18
Points Received: 2 of 2
Comments:
Question 8. Question : (TCO 3) Hepatitis A is a food-borne virus that can result in ________ damage.
Student Answer: nerve
intestinal
liver
muscle
Instructor Explanation: Chapter 18
Points Received: 2 of 2
Comments:
Question 9. Question : (TCO 3) All of the following are protective responses to encountering food-borne microbes EXCEPT:
Student Answer: vomiting and diarrhea.
increased production of white blood cells.
fever.
decreased metabolic rate.
Instructor Explanation: Chapter 18
Points Received: 2 of 2
Comments:
Question 10. Question : (TCO 3) Which of the following is NOT an advantage of using biopesticides?
Student Answer: 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
Instructor Explanation: Chapter 18
Points Received: 2 of 2
Comments:
USA 
India