Question 1

Carbohydrates are composed of ____ and ____.&#10;A)carbon,water&#10;B)hydrogen,oxygen&#10;C)zinc,aluminum&#10;D)gold,calcium

Accepted Answer

Carbohydrates are organic molecules composed of carbon, hydrogen, and oxygen atoms in a ratio of about 1:2:1, which is why they are sometimes referred to as "hydrated carbon". Therefore, option A - carbon and water - is the correct choice. Options B, C, and D are incorrect because they do not accurately represent the composition of carbohydrates.

Question 2

Glucose,fructose,and galactose are three common hexoses.

Accepted Answer

Glucose, fructose, and galactose are all monosaccharides and common hexoses that have six carbon atoms in their structure.

Question 3

Signs of dehydration include slow heartbeat,high blood pressure,and damp skin.

Accepted Answer

Signs of dehydration include rapid heartbeat, low blood pressure, and dry skin, not slow heartbeat, high blood pressure, and damp skin.

Question 4

Biotin is known as vitamin H and coenzyme R and is found primarily in the _____.&#10;A)gall bladder&#10;B)stomach&#10;C)blood&#10;D)liver

Accepted Answer

Biotin is primarily stored in the liver and is found in very small amounts in food.

Question 5

Inthe body about 20 percent &#8203;of the iron is in the red blood cells and 60 percent is in the muscles.

Accepted Answer

In the body, about 70 percent of the iron is in the red blood cells and 4 percent is in the muscles.

Question 6

Calcium makes up _____ of the bone structure in a human skeleton.&#10;A)35 percent&#10;B)17 percent&#10;C)50 percent&#10;D)22 percent

Accepted Answer

Calcium makes up approximately 35 percent of the bone structure in a human skeleton, providing the essential strength and structure bones need.

Question 7

____ is the most common polysaccharide added to food products.&#10;A)Water&#10;B)Salt&#10;C)Glucose&#10;D)Starch

Accepted Answer

Starch is the most common polysaccharide added to food products as it is a cheap and readily available source of carbohydrates. It is often used as a thickening agent or as a source of energy in processed foods. Water and salt are not polysaccharides, and while glucose is a common monosaccharide, it is not typically added to foods in its free form.

Question 8

Protein is supplied from plant and animal sources and once absorbed in the body make up about _____ of the human body.&#10;A)50 percent&#10;B)10 percent&#10;C)15 percent&#10;D)20 percent

Accepted Answer

Protein makes up approximately 20 percent of the human body and is necessary for growth and repair of tissues, as well as the production of enzymes, hormones, and other important molecules. Both plant and animal sources can provide protein, although some sources may be more complete or easier to digest than others.

Question 9

Which micromineral is essential for the production of the thyroid hormones?&#10;A)calcium&#10;B)iodine&#10;C)fluorine&#10;D)magnesium

Accepted Answer

Iodine is essential for the production of thyroid hormones. The thyroid gland needs iodine to synthesize thyroxine (T4) and triiodothyronine (T3), which are important for regulating metabolism, growth, and development.

Question 10

Choline,a dietary component of many foods,is used by the_____ to maintain water balance.&#10;A)liver&#10;B)blood&#10;C)kidney&#10;D)intestines

Accepted Answer

Choline is used by the kidneys to maintain water balance by controlling the movement of electrolytes and water across cell membranes. The liver processes choline and converts it into a molecule called betaine, which is then transported to the kidneys for excretion.

Question 11

Identify the complex carbohydrate that cannot be digested.&#10;A)fiber&#10;B)cellulose&#10;C)sugar&#10;D)fat

Accepted Answer

The answer of Identify the complex carbohydrate that cannot be...

Question 12

____ makes up 14 to 17 percent of the humanskeleton.&#10;A)Magnesium&#10;B)Iron&#10;C)Phosphorus&#10;D)Sodium

Accepted Answer

The answer of ____ makes up 14 to 17 percent...

Question 13

Some food additives,called antioxidants,function to inhibit the oxidation of food lipids.

Accepted Answer

The answer of Some food additives,called antioxidants,function to inhibit the...

Question 14

There are six categories of nutrients: proteins,lipids,carbohydrates,vitamins,minerals,and water.

Accepted Answer

The answer of There are six categories of nutrients: proteins,lipids,carbohydrates,vitamins,minerals,and...

Question 15

Cabbage and broccoli are excellent sources of flavonoids,isoflavanoids,and other polyphenols that act as antioxidants and estrogenic agonists and antagonists.

Accepted Answer

The answer of Cabbage and broccoli are excellent sources of...

Question 16

Fat-soluble vitamins include &#8203;the B vitamins and vitamin C.

Accepted Answer

The answer of Fat-soluble vitamins include &#8203;the B vitamins and...

Question 17

Sodium maintains the acid base balance outside the cells and regulates the osmosis of body fluids.

Accepted Answer

The answer of Sodium maintains the acid base balance outside...

Question 18

_____ is routinely provided to individuals who are receiving total intravenous feeding,and is incorporated into almost all nutritionally complete dietary supplements and infant formulas.&#10;A)Choline&#10;B)Biotin&#10;C)Phytochemicals&#10;D)Manganese

Accepted Answer

The answer of _____ is routinely provided to individuals who...

Question 19

Cholesterol is considered an essential nutrient because the body cannot produce all the cholesterol it needs.

Accepted Answer

The answer of Cholesterol is considered an essential nutrient because...

Question 20

Amino acids join by forming peptide bonds.

Accepted Answer

The answer of Amino acids join by forming peptide bonds....

Deck 3: Chemistry of Foods