FSNU 200 Week 4 Quiz | Assignment Help | Brandman University
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FSNU 200 Week 4 Quiz | Assignment Help | Brandman University
• Question 1
Which of the following is a feature of phospholipids?
Soluble in both water and fat
Resistant to digestion
Soluble in both water and fat
Highly susceptible to oxidation
Found naturally only in animal foods
• Question 2
Adequate dietary fiber intake is associated with all of the following except:
it helps to lower modulate blood glucose levels and control diabetes.
it helps prevent hemorrhoids and diverticula.
it increases most mineral absorption.
it enhances excretion of bile leading to increased cholesterol turnover.
• Question 3
A high risk of heart attack correlates with high blood levels of
Free fatty acids.
High-density lipoproteins.
Low-density lipoproteins.
Very low-density lipoproteins.
• Question 4
Lipids differ in their degree of saturation or unsaturation due to their number of
Amino acids.
Double bonds.
Saccharide units.
Peptide linkages.
• Question 5
What type of fatty acid is found in high amounts in olive oil?
Saturated
Monounsaturated
Polyunsaturated
Partially hydrogenated
• Question 6
Lipids that are solid at room temperature are known as
Oils.
Fats.
Omegas.
glycerol’s.
• Question 7
After a hamburger is eaten, in what organ is the hydrolysis of its proteins initiated?
Mouth
Stomach
Small intestine
Large intestine
• Question 8
At rest, the typical body stores of glycogen can provide energy for
Two hours.
Less than one day.
Three days or more.
One week or so.
• Question 9
What is a “limiting” amino acid in a protein?
A nonessential amino acid present in high amounts, which inhibits protein synthesis
An amino acid of the wrong structure to be utilized for protein synthesis efficiently
An essential amino acid present in insufficient quantity for body protein synthesis to take place
An amino acid that limits the absorption of other essential amino acids by competing with them for transport sites within the GI tract
• Question 10
In the metabolism of amino acids for energy, what is the fate of the amino group?
Excreted as urea
Burned for energy
Stored in the liver
Converted to glucose
• Question 11
If the diet is lacking an essential amino acid, what will be the course of action?
Body cells will synthesize it.
Protein synthesis will be limited.
Health will not be affected as long as other nutrients are adequate.
Proteins will be made but they will lack that particular amino acid.
• Question 12
When nitrogen taken into the body exceeds nitrogen losses, we say the person is in
A healthy state.
Nitrogen equilibrium.
Positive nitrogen balance.
Negative nitrogen balance.
• Question 13
Which of the following is a consequence of excess protein intake?
Decreased excretion of calcium
Decreased size of the liver and kidneys
Increased production and excretion of urea
Increased protein storage by the liver and kidneys
• Question 14
Which of the following metabolic reactions occurs when a cell uses energy?
ATP gains a phosphate group and becomes ADP
ADP gains a phosphate group and becomes ATP
ATP releases a phosphate group and becomes ADP
ADP releases a phosphate group and becomes ATP
• Question 15
Glycolysis is the conversion of
Glycogen to fat.
Glycogen to protein.
Glucose to glycogen.
Glucose to pyruvate.
• Question 16
Which of the following outlines the overall sequence of events in the complete oxidation of glucose?
Cori cycle, TCA cycle, glycolysis
Glycolysis, TCA cycle, electron transport chain
Electron transport chain, TCA cycle, Cori cycle
TCA cycle, electron transport chain, glycolysis
• Question 17
Your friend John is participating in a weightlifting course and complains of a burning pain during workouts. You explain to John that the rapid breakdown of glucose in his muscles produces large amounts of pyruvate, which leads to a fall in pH within the muscle and that the muscle responds by converting excess pyruvate to
Lactate.
Glycerol.
Acetyl CoA.
Amino acids.
• Question 18
If the carbohydrate content of the diet is insufficient to meet the body’s needs for glucose, which of the following can be converted to glucose?
Fatty acids
Acetyl CoA
Amino acids
Carbon dioxide
• Question 19
Which of the following hormones is most responsible for signaling satiety as well as reducing food intake during a meal?
Gastrin
Adipokines
Neuropeptide Y
Cholecystokinin
• Question 20
Which of the following factors has the most influence on the body’s metabolic rate?
Age
Gender
Amount of fat tissue
Amount of lean body tissue
• Question 21
An omega-3 fatty acid has its first double bond on the
Third carbon from the acid end.
First 3 carbons from the acid end.
Third carbon from the methyl end.
First 3 carbons from the methyl end.
• Question 22
You are planning a diet for a hospitalized patient who cannot participate in physical activity because both of his legs are broken and he will be bedridden for six weeks. Which measurement would best assess the patient's energy expenditure?
Body composition
Basal metabolic rate
Physical activity level
Adaptive thermogenesis
• Question 23
Which of the following defines central obesity?
Accumulation of fat during the mid-years of life
Storage of excess fat around the trunk of the body
Over fatness due to a large number of interacting behavioral problems
Over fatness due to reliance on high-fat foods as a central part of the diet
• Question 24
Which of the following may best explain the relationship between excess body fat and higher risk for cancers of the female reproductive system?
Obese women are more sedentary, which promotes cancer development.
The higher levels of body fat act as a reservoir of carcinogenic substances.
Excess body fat produces more estrogen, which may promote tumor development.
The greater food consumption of obese women provides a higher intake of naturally- occurring carcinogens.
• Question 25
When selecting a diet low in trans fats a person should
Avoid eating fish.
Choose margarine in place of olive oil.
Avoid foods that have the term hydrogenated oil on the label.
Avoid dairy.
• Question 26
The body controls blood sugar levels through all of the following except
secreting insulin from specialized cells when blood sugar is high.
Secreting glucagon from the pancreas stimulating the uptake of glucose into cells.
Stimulating the uptake of glucose into cells.
Converting glucose into fat.
• Question 27
What is the composition of lactose?
Two glucose units
Two fructose units
One glucose and one fructose unit
One glucose and one galactose unit
• Question 28
Which of the following is an example of the difference between the chemical bonds in starch and those in cellulose?
Starch bonds have double bonds between the glucose units.
Starch bonds are fatty acids.
Cellulose bonds release energy.
Bonds between the glucose units of starch are hydrolyzed by human enzymes.
• Question 29
Enzymatic digestion of starches takes place in the small intestine and also in the
Mouth.
Colon.
stomach.
Pancreas.
• Question 30
Recommended Dietary Allowances may be used to
Measure nutrient balance of population groups.
Assess dietary nutrient adequacy for individuals.
Treat persons with diet-related illnesses.
Calculate exact food requirements for most individuals.
• Question 31
Which of the following statements most accurately describes the composition of most foods?
They contain only one of the three energy nutrients, although a few contain all of them.
They contain equal amounts of the three energy nutrients except for high-fat foods.
They contain mixtures of the three energy nutrients, although only one or two may predominate.
They contain only two of the three energy nutrients, although there are numerous other foods that contain only one.
• Question 32
A person diagnosed with a milk allergy would be sensitive to the milk’s
Fat.
Lactose.
Minerals.
Protein.
• Question 33
What is the chief reason that many people with lactose intolerance can consume foods containing some lactose without suffering symptoms?
The lactose foods must first be heated to 100 degrees Centigrade to degrade the lactose.
Intestinal lactase can re-appear in adequate amounts.
The lactose-containing foods must be eaten only as part of a full meal.
A change occurs in the gastrointestinal bacteria.
• Question 34
Which of the following blood glucose concentrations (measured in mg/dL) would be considered hypoglycemia?
50
75
80
110
• Question 35
Which of the following describes a relationship between carbohydrate intake and dental health?
Starches cannot promote the formation of dental caries.
After exposure to a single snack, mouth bacteria produce acid for 50-60 minutes.
Eating a caramel or chewy toffee is more cariogenic than a piece of milk chocolate of the same size.
Sugar consumed as a soft drink promotes more bacterial fermentation than the same amount of sugar in a doughnut.
• Question 36
Which of the following is not a feature of high-fiber foods?
Are effective in weight control.
Provide a feeling of fullness.
Are usually lower in fat and simple sugars.
Provide more energy per gram than processed foods.
• Question 37
Chylomicrons are synthesized within the
Liver.
Lymphatic system.
Pancreas cells.
Intestinal cells.
• Question 38
According to the Daily Value set by the FDA and the DRI, what is the recommended daily intake of dietary fiber for a healthy person?
o 20-35 grams
o 40-50 grams
o 55-70 gr
o 75- 100 grams
• Question 39
According to most dietary guidelines, what percentage of the day’s total energy intake should be furnished by carbohydrates?
· 10-15
· 30-35
· 45-65
· 90-95
• Question 40
Which of the following is characteristic of lipase enzymes?
o Gastric lipase plays a significant role in fat digestion in adults.
o Intestinal mucosal lipase is responsible for most dietary fat digestion.
o Pancreatic lipase is the primary enzyme responsible for most dietary fat digestion.
o Lingual lipase from the salivary gland is responsible for most dietary fat digestion in adults.
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