Deck 17: Food

Question 1

High fructose corn syrup is produced

A)from genetically engineered corn that produces more fructose than glucose upon hydrolysis.
B)by processing normal glucose rich corn syrup with an enzyme that converts glucose to fructose.
C)by adding synthetic fructose to normal corn syrup.
D)by a combination of all of the above processes.

Answer 1

by processing normal glucose rich corn syrup with an enzyme that converts glucose to fructose.

Question 2

The body stores most excess glucose as

A)cellulose.
B)glycogen.
C)protein.
D)fat.

Answer 2

fat.

Question 3

In the presence of oxygen,glucose is broken down to

A)carbon dioxide, water, and energy.
B)oxygen, water, and energy.
C)carbon dioxide.
D)energy.

Answer 3

carbon dioxide, water, and energy.

Question 4

It is estimated that over ________ of adults in the United States are overweight.

A)35%
B)45%
C)68%
D)20%

Question 5

Persons with lactose intolerance

A)are allergic to lactose.
B)lack the enzyme for the breakdown of lactose.
C)have a deficiency of lactose.
D)have a bitter taste response to lactose.

Question 6

When starch is digested,it is hydrolyzed to

A)sucrose.
B)glucose.
C)ribose.
D)lactose.

Question 7

Honey is primarily

A)fructose and glucose.
B)fructose and mannose.
C)sucrose.
D)glucose and mannose.

Question 8

Lactose could be considered to be a

A)blood sugar.
B)milk sugar.
C)muscle sugar.
D)table sugar.

Question 9

In the body,fat serves as a

A)thermal insulator.
B)protective covering of organs.
C)reserve energy supply.
D)all of the above

Question 10

Animal starch is

A)glucose.
B)cellulose.
C)glycogen.
D)fat.

Question 11

Lactose is hydrolyzed to

A)glucose and mannose.
B)glucose and fructose.
C)fructose and galactose.
D)glucose and galactose.

Question 12

Fats are

A)esters.
B)glycerols.
C)amides.
D)aldehydes.

Question 13

The body stores a relatively small amount of excess glucose as

A)cellulose.
B)glycogen.
C)protein.
D)fat.

Question 14

Compared to normal corn syrup,high fructose corn syrup is

A)sweeter.
B)less sweet.
C)the same sweetness.
D)higher in calories.

Question 15

A good source of complex carbohydrates is

A)sucrose.
B)lactose.
C)cereal grains.
D)beef steak.

Question 16

Complex carbohydrates are essentially polymers of

A)glucose.
B)fatty acids.
C)nucleic acids.
D)glycerol.

Question 17

From your body's perspective,glucose is

A)a fuel.
B)an oxidizing agent.
C)a source of structural material.
D)all of the above

Question 18

Blood sugar is

A)fructose.
B)glucose.
C)lactose.
D)galactose.

Question 19

Glucose is broken down through a set of ________ chemical reactions.

A)30
B)40
C)50
D)20

Question 20

Most fats are

A)pentaglycerides.
B)monoglycerides.
C)triglycerides.
D)diglycerides.

Question 21

There is some evidence that exercise increases

A)HDL.
B)LDL.
C)VLDL.
D)all lipoproteins.

Question 22

Some of the fat-laden foods are cream,butter,margarine and

A)fish.
B)celery.
C)fruit.
D)salad oils.

Question 23

It has been shown that Greenlanders who eat a lot of fish have a low risk of heart disease despite the fact that their diet is high in fat and cholesterol.This is probably due to

A)polyunsaturated fatty acids.
B)taking aspirin.
C)complexing agents.
D)vigorous exercise.

Question 24

The first step in the hydrolysis of fats is splitting them into fatty acids and

A)methanol.
B)ethanol.
C)fructose.
D)glycerol.

Question 25

A serving of a low fat cream cheese contains 6 g of fat and 3 g of protein.What percentage of calories comes from fat? (1 g fat = 9 kcal)(1 g protein = 4 kcal)

A)70%
B)69%
C)20%
D)82%

Question 26

High-density lipoprotein is often called "good cholesterol" because it

A)breaks down cholesterol in the bloodstream.
B)delivers cholesterol to the cells for use.
C)carries cholesterol to the lungs where it is oxidized.
D)transports cholesterol to the liver where it is processed and excreted.

Question 27

Fats and cholesterol are carried in the blood by association with

A)hemoglobin.
B)lipids.
C)lipoproteins.
D)glucose.

Question 28

Saturated fats have

A)primarily C-C bonds.
B)a large proportion of C C bonds.
C)one or more C C bonds.
D)an odd number of carbon atoms.

Question 29

Polyunsaturated fats have

A)primarily C-C bonds.
B)a large proportion of C C bonds.
C)one or more C C bonds.
D)an odd number of carbon atoms.

Question 30

Very low-density lipoproteins are the blood carriers of

A)triglycerides.
B)oxygen.
C)fatty acids.
D)cholesterol.

Question 31

Low-density lipoprotein is often called "bad cholesterol" because it

A)breaks down cholesterol in the bloodstream.
B)delivers cholesterol to the cells where it may be deposited in arteries.
C)carries cholesterol to the lungs where it is oxidized.
D)transports cholesterol to the liver where it is processed and excreted.

Question 32

The class of foods that has the highest caloric value is

A)carbohydrates.
B)fats.
C)protein.
D)vitamins.

Question 33

Arteriosclerosis is a condition affecting the

A)heart.
B)arteries.
C)brain.
D)lungs.

Question 34

High-density lipoproteins are the blood carriers of

A)triglycerides.
B)oxygen.
C)fatty acids.
D)cholesterol.

Question 35

Low-density lipoproteins are the blood carriers of

A)triglycerides.
B)oxygen.
C)fatty acids.
D)cholesterol.

Question 36

The purpose of casein in milk is

A)as an enzyme.
B)to stabilize the emulsion of butterfat in water.
C)as a monosaccharide.
D)as a catalyst.

Question 37

Lipoproteins are classified by

A)density.
B)carbon number.
C)amino acid sequence.
D)iodine number.

Question 38

Which of the following lipoproteins has the highest percentage of protein?

A)HDL
B)LDL
C)VLDL
D)All lipoproteins have the same percentage of protein.

Question 39

One serving of chunk light tuna in water contains 0.5 g of fat. (1 g fat = 9 kcal.)The total food calories in one serving is 60.What percentage of calories come from fat?

A)< 1%
B)7)5%
C)15%
D)75%

Question 40

A 2000 Calorie per day diet should contain not more than ________ grams of fat. (1 g of fat = 9 kcal.)

A)67
B)50
C)30
D)11

Question 41

Cholesterol does NOT occur in

A)coconut oil.
B)butter.
C)pork fat.
D)lard.

Question 42

Which does NOT provide a complete protein?

A)meat
B)cheese
C)eggs
D)soy protein

Question 43

Which of the following has the highest protein conversion efficiency?

A)beef
B)cereal grains
C)chicken
D)milk and eggs

Question 44

High quality (better than adequate)protein is a protein that

A)contains all the amino acids found in human protein.
B)contains all the known amino acids.
C)contains all the essential amino acids in about the same ratio as they occur in human protein.
D)contains all the amino acids in the same sequence as they are found in human protein.

Question 45

Which of the following statements is NOT true for trans fatty acids?

A)Both hydrogens are on the same side of the double bond.
B)They are more likely to be solids than cis fatty acids.
C)They do not have a bend in the overall hydrocarbon chain.
D)They can stack together more closely than cis fatty acids.

Question 46

An all-vegetable diet is usually lacking in

A)magnesium and potassium.
B)sodium and potassium.
C)vitamin C and D.
D)vitamin B₁₂, calcium, iron, riboflavin, and vitamin D.

Question 47

Complete (adequate)protein contains

A)all the known amino acids.
B)all the amino acids found in human protein.
C)all the essential amino acids.
D)all the amino acids for which U.S.RDAs have been established.

Question 48

A 2000 Calorie per day diet should contain not more than ________ grams of saturated fat.?(1 g of fat = 9 kcal.)

A)67
B)22
C)33.5
D)10

Question 49

Partial hydrogenation of vegetable oils results in all of the following EXCEPT

A)soft and pliable fats that can be easily spread.
B)fewer double bonds in the fat.
C)an increase in trans fatty acids.
D)an increase in omega-3 fatty acids.

Question 50

It is estimated that minerals compose ________ of the mass of the human body.

A)1%
B)4%
C)18%
D)24%

Question 51

Kwashiorkor is a disease caused by

A)lack of iodine.
B)iron deficiency.
C)extreme lack of protein and vitamins.
D)sedentary life style.

Question 52

Amino acids that are not synthesized by the human body and must be obtained in food sources are called

A)nucleic acids.
B)carboxylic acids.
C)essential amino acids.
D)vitamins.

Question 53

Cholesterol is a

A)fully saturated triglyceride.
B)highly unsaturated triglyceride.
C)fatty acid.
D)steroidal alcohol.

Question 54

The number of different amino acids that combine to form human protein is generally recognized as

A)10.
B)20.
C)35.
D)45.

Question 55

Proteins are polymers of

A)glucose.
B)amino acids.
C)maltose.
D)fructose.

Question 56

Cholesterol that is present in the blood serum is closely associated with

A)overactive kidneys.
B)hardening of the arteries.
C)diabetes.
D)osteoporosis.

Question 57

Iron plays a central role in

A)protein synthesis.
B)nucleic acid replication.
C)hemoglobin structure and oxygen transport.
D)bones.

Question 58

When oil and water are mixed vigorously,the oil is broken up into tiny droplets that are dispersed throughout the water.This dispersed mixture is a(n)

A)bile mixture.
B)emulsion.
C)lipoprotein.
D)organophosphate.

Question 59

How many essential amino acids are there?

A)9
B)20
C)40
D)1000

Question 60

Which class of nutrients in itself does not provide any energy to the human body?

A)minerals
B)fats
C)carbohydrates
D)proteins

Question 61

Fiber in the diet may do all of the following EXCEPT

A)delay stomach emptying.
B)prevent constipation.
C)lower cholesterol levels.
D)increase the number of calories absorbed.

Question 62

A disease or condition that vitamin C is known to cure is

A)beriberi.
B)scurvy.
C)colds.
D)diabetes.

Question 63

How many elements are "essential" to life?

A)10
B)30
C)70
D)110

Question 64

Vitamins can be grouped into two broad categories:

A)the B complex and the rest.
B)fat soluble and water soluble.
C)acids and esters.
D)esters and amines.

Question 65

In the late stages of extended starvation or fast,the body uses what as a source of energy?

A)fat
B)carbohydrate
C)glycogen
D)protein

Question 66

Which of the following is required for the transport of oxygen by hemoglobin?

A)calcium ions (Ca²⁺)
B)chloride ions (Cl⁻)
C)iron(II)ions (Fe²⁺)
D)sodium ions (Na⁺)

Question 67

Processing of foods generally decreases

A)vitamins.
B)minerals.
C)fiber.
D)all of the above

Question 68

A deficiency of vitamin A may cause

A)schizophrenia.
B)blindness.
C)cardiac arrest.
D)stroke.

Question 69

Fiber in the diet appears to benefit individuals with all of the following EXCEPT

A)high blood pressure.
B)scurvy.
C)diabetes.
D)diverticulitis.

Question 70

Fiber in the diet

A)provides quick energy.
B)is readily converted to fat.
C)makes a person feel full and therefore take in less food.
D)is rich in vitamins.

Question 71

Excess intake of sodium chloride (salt)can cause

A)diabetes.
B)goiter.
C)hypertension.
D)phenylketonuria.

Question 72

Water soluble vitamins

A)are needed every day or so.
B)are not excreted.
C)do not lose their vitamin content when cooked.
D)are stored in the fat.

Question 73

Ketosis is a condition that develops during

A)starvation.
B)overeating.
C)exercise.
D)stress.

Question 74

A sticky material that is used for gelling,thickening or stabilizing foods such as jams or jelly is known as a(n)

A)amylose.
B)triglyceride.
C)gum.
D)humectant.

Question 75

Which of the following is NOT a good source of dietary fiber?

A)cellulose
B)glycogen
C)gums
D)pectins

Question 76

Iodine is an important mineral in the proper functioning of the

A)brain.
B)thyroid.
C)intestines.
D)heart.

Question 77

The fat soluble vitamins are

A)A, B, C, K.
B)A, C, D, K.
C)A, D, E, K.
D)B, C, D, E.

Question 78

Vitamins are specific organic compounds that are required in the diet to

A)aid in digestion of proteins.
B)prevent deficiency diseases.
C)provide essential amino acids.
D)provide fiber.

Question 79

Which of the following vitamins can cause sickness if taken in too large a quantity?

A)A and D
B)C
C)B complex
D)K

Question 80

Fat soluble vitamins are

A)stored in the body.
B)excreted from the body.
C)rapidly decomposed in the body.
D)less important than water soluble vitamins.