Deck 5: Energy of Foods

Question 1

A common unit used in quantifying heat or energy is the _____.

A) calorie
B) Calorie
C) joule
D) kilojoule
E) None of the above.

Answer 1

C

Question 2

_______ is the measurement of heat released or absorbed by a chemical or physical process.

A) Calorimetry
B) Metabolism
C) Combustion
D) Nutrition
E) All of the above.

Answer 2

A

Question 3

All of the chemical reactions that take place in a living organism to support life are called _________.

A) calorimetry
B) metabolism
C) macronutrition
D) micronutrition
E) None of the above.

Answer 3

B

Question 4

Basal metabolism accounts for _____ of the work that goes on inside our bodies just to keep it alive.

A) all
B) some
C) none
D) half
E) None of the above.

Question 5

The body stores fat in _______ tissue.

A) muscle
B) organ
C) adipose
D) connective
E) All of the above.

Question 6

One pound of adipose tissues stores roughly ______ Calories of energy.

A) 100
B) 350
C) 35
D) 3,500
E) None of the above.

Question 7

Suppose a person wishes to lose 15 pounds of adipose tissue. How many Calories are comprised in 15 pounds of adipose tissue?

A) 52,500
B) 3,500
C) 26,000
D) 10,500
E) None of the above.

Question 8

The thermic effect of food (TEF) is the energy your body expends in ______.

A) keeping itself alive
B) the digestion and metabolizing food
C) exercise
D) All of the above.
E) None of the above.

Question 9

A person's daily intakes 3,200 Calories of food and burns 3,500 Calories through digestion, metabolism, and exercise. According to these numbers, this person is ______weight.

A) gaining
B) maintaining the same
C) losing
D) A and B
E) None of the above.

Question 10

A person's daily intakes 2,900 Calories of food, and burns 2,200 Calories through digestion, metabolism, and exercise. According to these numbers, this person is ______weight.

A) gaining
B) maintaining the same
C) losing
D) A and B
E) None of the above

Question 11

A person's daily intakes 4,100 Calories of food, and burns 4,100 Calories through digestion, metabolism, and exercise. According to these numbers, this person is ______weight.

A) gaining
B) maintaining the same
C) losing
D) A and B
E) None of the above.

Question 12

In one meal a person ate 200 g of carbohydrates, 50 g of protein, and 30 grams of fat. The total Calorie consumption in that meal was ____ Calories.

A) 1,270
B) 1,580
C) 3,500
D) 2,400
E) None of the above.

Question 13

In one meal a person ate 300 g of carbohydrates, 50 g of protein, and 20 grams of fat. The total Calorie consumption in that meal was ____ Calories.

A) 1,270
B) 1,580
C) 3,500
D) 2,400
E) None of the above.

Question 14

In one meal a person ate 500 g of carbohydrates, 100 g of protein, and 0 grams of fat. The total Calorie consumption in that meal was ____ Calories.

A) 1,270
B) 1,580
C) 3,500
D) 2,400
E) None of the above.

Question 15

In one meal a person ate 100 g of carbohydrates, 150 g of protein, and 30 grams of fat. The total Calorie consumption in that meal was ____ Calories.

A) 1,270
B) 1,580
C) 3,500
D) 2,400
E) None of the above.

Question 16

Suppose you heat 2.5 kg of water and find that the temperature of the water rises by 7^oC. How many kilocalories have you added to the water?

A) 17.5 kcal
B) 35 kcal
C) 55 kcal
D) 195 kcal
E) 364 kcal

Question 17

Suppose you heat 52 kg of water and find that the temperature of the water rises by 7^oC. How many kilocalories have you added to the water?

A) 17.5 kcal
B) 35 kcal
C) 55 kcal
D) 195 kcal
E) 364 kcal

Question 18

Suppose you heat 10 kg of water and find that the temperature of the water rises by 25^oC. How many kilocalories have you added to the water?

A) 17.5 kcal
B) 35 kcal
C) 55 kcal
D) 195 kcal
E) 250 kcal

Question 19

A saturated fatty acid is a fatty acid with ____.

A) one or more carbon-carbon double bonds
B) only carbon-carbon double bonds
C) no carbon-carbon double bonds
D) A or B
E) All of the above.

Question 20

An unsaturated fatty acid is a fatty acid with ____.

A) one or more carbon-carbon double bonds
B) only carbon-carbon double bonds
C) no carbon-carbon double bonds
D) A or B
E) All of the above.

Question 21

A glycerol backbone connected to three fatty acids by ester linkages is a ___.

A) triglyceride
B) trans fatty acid
C) carbohydrate
D) All of the above.
E) None of the above.

Question 22

At ordinary temperatures, fats are _____.

A) solids
B) liquids
C) gases
D) A and B
E) None of the above.

Question 23

At ordinary temperatures, oils are _____.

A) solids
B) liquids
C) gases
D) A and B
E) None of the above.

Question 24

Oleic acid is an example of a(n) ______ fatty acid.

A) saturated
B) unsaturated
C) A and B
D) None of the above.

Question 25

Stearic acid is an example of a(n) ______ fatty acid.

A) saturated
B) unsaturated
C) A and B
D) None of the above.

Question 26

Coconut oil is composed of ______ fatty acids.

A) mostly unsaturated
B) mostly saturated
C) almost equal amounts of saturated and unsaturated
D) zero
E) None of the above.

Question 27

Beef fat is composed of ______ fatty acids.

A) mostly unsaturated
B) mostly saturated
C) almost equal amounts of saturated and unsaturated
D) zero
E) None of the above.

Question 28

Canola oil is composed of ______ fatty acids.

A) mostly unsaturated
B) mostly saturated
C) almost equal amounts of saturated and unsaturated
D) zero
E) None of the above.

Question 29

Generally, triglycerides with high melting points tend to be ______.

A) oils
B) fats
C) carbohydrates
D) All of the above.
E) None of the above.

Question 30

Generally, triglycerides with low melting points tend to be ______.

A) oils
B) fats
C) carbohydrates
D) All of the above.
E) None of the above.

Question 31

Oil A has an iodine number 5x more than Oil B. Select the appropriate conclusion for this finding.

A) Oil A is much more saturated than Oil B.
B) Oil B is much more unsaturated than Oil A.
C) Oil A is much more unsaturated than Oil B.
D) Oil A and Oil B are both equally unsaturated.
E) None of the above

Question 32

Oil A and Oil B have the same iodine number. Select the appropriate conclusion for this finding.

A) Oil A is much more saturated than Oil B.
B) Oil B is much more unsaturated than Oil A.
C) Oil A is much more unsaturated than Oil B.
D) Oil A and Oil B are both equally unsaturated.
E) None of the above

Question 33

Oil A has an iodine number ¼ that of Oil B. Select the appropriate conclusion for this finding.

A) Oil A is much more saturated than Oil B.
B) Oil B is much more unsaturated than Oil A.
C) Oil A is much more unsaturated than Oil B.
D) Oil A and Oil B are both equally saturated.
E) None of the above

Question 34

Consumption of trans fatty acids tend to _______HDL levels and ________LDL levels.

A) raise, lower
B) lower, raise
C) lower, lower
D) raise, raise
E) None of the above.

Question 35

HDL ______cholesterol deposits from the arterial wall.

A) adds
B) compounds
C) does nothing to
D) removes
E) None of the above.

Question 36

Catalytic hydrogenation converts C-C _______bonds into C-C _______bonds.

A) single, double
B) single, triple
C) triple, triple
D) double, double
E) double, single

Question 37

Catalytic hydrogenation of C=C containing fatty acids produce ________ fatty acids.

A) saturated
B) unsaturated
C) both saturated and unsaturated
D) None of the above.

Question 38

Unsaturated side chains tend to _____.

A) have kinks
B) be linear
C) both A and B
D) None of the above.

Question 39

Saturated fats have _____ intermolecular associations than unsaturated fats.

A) greater
B) equal
C) less
D) random
E) None of the above.

Question 40

Unsaturated fats have _____ intermolecular associations than saturated fats.

A) greater
B) equal
C) less
D) random
E) None of the above.

Question 41

Cholesterol is ______.

A) hydrophobic
B) a steroid
C) a structure that has four rings
D) associated with atherosclerosis
E) All of the above.

Question 42

_____ are the unintended byproducts of catalytic hydrogenation.

A) Cholesterol
B) Omega-3 fatty acids
C) Unsaturated fats
D) Trans fats
E) None of the above.

Question 43

Which of the following has the greatest amount of cholesterol?

A) Salmon
B) Milk
C) Yogurt
D) Avocado
E) Eggs

Question 44

Which of the following has the least amount of cholesterol?

A) Salmon
B) Milk
C) Yogurt
D) Avocado
E) Eggs

Question 45

Each carbon atom of a particular C=C bond has two groups coming off each C atom. These include an H atom and a CH₃ group. If the two CH₃ groups are located on the same side of the C=C bond, then this orientation is ____.

A) trans
B) cis
C) cis or trans
D) neither cis or trans
E) both cis and trans

Question 46

Each carbon atom of a particular C=C bond has two groups coming off each C atom. These include an H atom and a CH₃ group. If the two CH₃ groups are located on opposite sides of the C=C bond, then this orientation is ____.

A) trans
B) cis
C) cis or trans
D) neither cis or trans
E) both cis and trans

Question 47

The class of nutrients known to provide quick energy is the ____.

A) proteins
B) fats
C) oils
D) carbohydrates
E) All of the above.

Question 48

Select all of the elements exclusively found in carbohydrates.

A) Carbon
B) Hydrogen
C) Oxygen
D) All of the above.
E) None of the above.

Question 49

The smallest, simplest carbohydrate is known as the _____.

A) monosaccharide
B) disaccharide
C) trisaccharide
D) tetrasaccharide
E) None of the above.

Question 50

When two monosaccharides are joined together by a covalent bond and two water molecules are lost a ______ is made.

A) polysaccharide
B) disaccharide
C) trisaccharide
D) tetrasaccharide
E) None of the above.

Question 51

When four monosaccharides are joined together by a covalent bond and three water molecules are lost a ______ is made.

A) polysaccharide
B) disaccharide
C) trisaccharide
D) tetrasaccharide
E) none of the above

Question 52

Glycogen is made up exclusively of ___-glucose rings.

A) $\alpha$
B) $\beta$
C) $\gamma$
D) a mixture of $\alpha$ , $\beta$ , and $\gamma$
E) None of the above.

Question 53

Lactose and sucrose are _______.

A) polysaccharides
B) disaccharides
C) trisaccharides
D) tetrasaccharides
E) none of the above

Question 54

Glucose and fructose are _______.

A) monosaccharides
B) disaccharides
C) trisaccharides
D) tetrasaccharides
E) none of the above

Question 55

__________ undergoes fermentation to produce lactic acid.

A) Glucose
B) Sucrose
C) Lactose
D) Glycogen
E) Fructose

Question 56

Sucrase helps hydrolyze ______.

A) Glucose
B) Sucrose
C) Lactose
D) Cellobiose
E) Fructose

Question 57

Cellobiase helps hydrolyze ______.

A) Glucose
B) Sucrose
C) Lactose
D) Cellobiose
E) Fructose

Question 58

Lactase helps hydrolyze ______.

A) Galactose
B) Sucrose
C) Lactose
D) Cellobiose
E) A and C

Question 59

Galactose is hydrolyzed by the enzyme ______.

A) Sucrase
B) Cellobiase
C) Lactase
D) All of the above.
E) None of the above.

Question 60

Which of the following is an example of a low-glycemic food?

A) whole grains
B) whole fruits
C) beans
D) most vegetables
E) All of the above.

Question 61

The ratio between hydrogen and oxygen atoms in all carbohydrates is ____

A) 2:1
B) 1:3
C) 1:2
D) 3:1
E) 1:4

Question 62

When two glucose molecules combined by a glycosidic linkage, ____ is released.

A) carbon dioxide
B) water
C) glucose
D) oxygen
E) None of the above.

Question 63

Which of the following is true concerning starch?

A) Neighboring glucose rings lie in the same plane.
B) Neighboring glucose rings lie in different planes.
C) Starch is not made up of glucose rings, but rather lactose rings.
D) Starch cannot be digested by humans.
E) None of the above.

Question 64

Which of the following is true concerning cellulose?

A) Neighboring glucose rings lie in the same plane.
B) Neighboring glucose rings lie in different planes.
C) Cellulose is not made up of glucose rings, but rather lactose rings.
D) Cellulose can be digested by humans.
E) None of the above.

Question 65

In starch, glucose rings are joined together by _____-links.

A) $\alpha$
B) $\beta$
C) $\gamma$
D) a mixture of $\alpha$ , $\beta$ , and $\gamma$
E) None of the above.

Question 66

In cellulose, glucose rings are joined together by _____-links.

A) $\alpha$
B) $\beta$
C) $\gamma$
D) a mixture of $\alpha$ , $\beta$ , and $\gamma$
E) None of the above.

Question 67

In our saliva, amylase hydrolyzes starch into ______.

A) Galactose
B) Sucrose
C) Lactose
D) Maltose
E) Glucose

Question 68

In our intestines, maltase hydrolyzes ________.

A) Galactose
B) Sucrose
C) Lactose
D) Maltose
E) Glucose

Question 69

In $\alpha$ -glucose, the hydroxyl group attached to carbon one points _____.

A) sideways
B) down
C) up
D) A, B, or C
E) A or B

Question 70

In $\beta$ -glucose, the hydroxyl group attached to carbon one points _____.

A) sideways
B) down
C) up
D) A, B, or C
E) A or B

Question 71

A protein is a polymer made up of a long sequence of ______.

A) oils
B) amino acids
C) carbohydrates
D) enzymes
E) fats

Question 72

Enzymes are comprised of ______.

A) oils
B) sucrase
C) carbohydrates
D) carbon
E) proteins

Question 73

Our skin contains the protein ______.

A) keratin
B) collagen
C) actin and myosin
D) All of the above.
E) None of the above.

Question 74

Our nails and hair contain the protein ______.

A) keratin
B) collagen
C) actin and myosin
D) All of the above.
E) None of the above.

Question 75

Given the general structure of the amino acid, if R = CH₃ then the amino acid is ______.

A) glycine
B) alanine
C) cysteine
D) serine
E) valine

Question 76

Given the general structure of the amino acid, if R = H then the amino acid is ______.

A) glycine
B) alanine
C) cysteine
D) serine
E) valine

Question 77

Given the general structure of the amino acid, if R = CH₂OH then the amino acid is ______.

A) glycine
B) alanine
C) cysteine
D) serine
E) valine

Question 78

Given the general structure of the amino acid, if R = CH₂SH then the amino acid is ______.

A) glycine
B) alanine
C) cysteine
D) serine
E) valine

Question 79

Given the general structure of the amino acid, if R = CH(CH₃)₂ then the amino acid is ______.

A) glycine
B) alanine
C) cysteine
D) serine
E) valine

Question 80

Amino acids are joined together by a _______link.

A) glycosidic
B) protein
C) peptide
D) catalyst
E) valine