Deck 16: Nutrition: the Basis of Healthy Living

Question 1

Which factor would not cause an increase in BMR?

A) caffeine
B) low food intake
C) lack of sleep
D) inactive tissue due to obesity

Answer 1

inactive tissue due to obesity

Question 2

The science that deals with diet and health is called

A) nutrition.
B) digestion.
C) metabolism.
D) basal metabolic rate.

Answer 2

nutrition.

Question 3

Which of the following vitamins is produced when ultraviolet light shines on the skin?

A) vitamin A
B) vitamin B
C) vitamin C
D) vitamin D

Answer 3

vitamin D

Question 4

Consider a food that yields 300 kcal per serving of which 100 kcal are from fat. Which of the following could be used to calculate the percent from fat?

A) 9 $\times$ 300 $\times$ 100
B) (100 / 300) $\times$ 100
C) (300 / 100) $\times$ 100
D) [(300 - 100) / 300] $\times$ 100

Question 5

Which class of food nutrient is not an organic compound?

A) protein
B) mineral
C) vitamin
D) fat

Question 6

Which of the following list contains the abbreviation for "good" cholesterol and describes its function?

A) LDL, transports cholesterol to arteries
B) HDL, transports cholesterol to arteries
C) LDL, transports cholesterol to liver for excretion
D) HDL, transports cholesterol to liver for excretion

Question 7

Which of the following is a water-soluble vitamin?

A) vitamin C
B) vitamin A
C) vitamin E
D) vitamin K

Question 8

The vitamin also known as ascorbic acid is

A) vitamin E.
B) vitamin B.
C) vitamin C.
D) vitamin D.

Question 9

Digestion converts carbohydrates into

A) amino acids.
B) fatty acids.
C) CO₂ and H₂O.
D) monosaccharides.

Question 10

It is known that copper or iron will catalyze decomposition of food. Consequently, if these metals are present, the food should contain these additives

A) anticaking agents.
B) flavor enhancers.
C) food colors.
D) sequestrants.

Question 11

A flavor enhancer is

A) MSG.
B) BHT.
C) an enzyme.
D) beta-carotene.

Question 12

Which of the following minerals is not a micronutrient?

A) iodide ion
B) calcium ion
C) iron
D) zinc

Question 13

Which of the following sets does not include at least one of the classes of nutrients?

A) water, carbohydrates
B) fats, vitamins
C) acids, bases
D) proteins, fats

Question 14

Which of the following vitamins is an antioxidant?

A) vitamin A
B) vitamin B
C) vitamin K
D) vitamin E

Question 15

Which activity requires the least expenditure of energy?

A) downhill skiing
B) listening to a lecture
C) showering
D) walking down stairs

Question 16

The reverse of photosynthesis is

A) burning glucose.
B) protein synthesis.
C) storing fat.
D) synthesizing ATP.

Question 17

The body's major fuel molecule(s) is(are)

A) sucrose.
B) triglycerides.
C) glucose.
D) amino acids.

Question 18

Vitamin K

A) regulates blood clotting.
B) protects cell membranes from oxidation.
C) helps the body utilize calcium.
D) prevents rickets.

Question 19

Which is an important indigestible carbohydrate in the diet?

A) amylose
B) cellulose
C) glycogen
D) glucose

Question 20

A food Calorie is equal to how many small calories?

A) 1000 cal
B) 10 cal
C) 1 cal
D) 0.001 cal

Question 21

Identify a body nutrient among the following.

A) water
B) oxygen
C) nucleic acids
D) fatty acids

Question 22

Which of the following foods produces more energy per gram of food?

A) sugar
B) fat
C) protein
D) starch

Question 23

Beneath the heavy line on nutritional labels there are mandatory listings. Which of the following is one of these substances?

A) vitamin C
B) vitamin A
C) calcium
D) iron
E) All of these substances are mandatory in the listing.

Question 24

Why may a calcium deficiency occur in some women after menopause?

A) They drink less milk.
B) There is less estrogen produced, resulting in bone dissolution and deterioration.
C) They have a lower BMR.
D) The pancreas decreases in function.

Question 25

To determine your personal BMR (in kcal per hour), multiply your

A) age by 10.
B) weight by 10.
C) age by your weight by 10.
D) age by 20.

Question 26

How does an antioxidant such as BHT work in foods?

A) It kills bacteria.
B) It donates a hydrogen atom to free radicals.
C) It surrounds metal ions and deactivates them.
D) It reacts with oxygen and thus prevents oxygen from reacting with fats.

Question 27

When two food additives produce greater effects when used together than the sum of their individual effects when used separately, the two substances are said to be

A) catalytic
B) synergistic
C) competitive
D) potentiators

Question 28

Citric acid is a sequestrant in foods. As a sequestrant its principal function is to

A) neutralize bases.
B) complex oxygen.
C) keep foods moist.
D) tie up metal ions and prevent their catalytic effects.

Question 29

The GRAS list of food additives is

A) a list of the only food additives that are absolutely safe to put into food.
B) a list of those food additives which are generally recognized as satisfactory to put into foods.
C) a safe list of foods originally put together by the World Health Organization.
D) a list of food additives generally recognized as safe by the Food and Drug Administration.

Question 30

Which is an example of a sequestrant?

A) EDTA
B) DTT
C) vitamin C
D) MSG

Question 31

How many Calories are in a sandwich that contains 5 g of fat, 25 g of carbohydrates, 7 g of protein and 3 g of fiber?

A) 173 Cal
B) 185 Cal
C) 148 Cal
D) 333 Cal

Question 32

Bran, fruit pulp, and whole grains

A) provide bulk to move toxins out of the intestines.
B) are a complete diet recommended for fast weight reduction.
C) have nothing in common.
D) contain protein and fat only.

Question 33

What do antioxidants react with in foods?

A) water
B) microorganisms
C) free radicals
D) colors that cause cancer

Question 34

Which mineral is important in bone and teeth health?

A) Na
B) K
C) Ca
D) Fe

Question 35

The basal metabolic rate (BMR) could be given as

A) how fast you can metabolize an ounce of sugar.
B) your basic requirement of energy for maintaining an inactive life.
C) your rate of metabolizing basal herb.
D) about 5000 kcal per hour for most adults.

Question 36

Which of the following is a fat-soluble vitamin?

A) vitamin C
B) vitamin A
C) vitamin B
D) All are fat-soluble.

Question 37

The digestion of fats results produces

A) amino acids.
B) fatty acids plus glycerol.
C) CO₂ and H₂O.
D) monosaccharides.

Question 38

Which activity among the following expends the most energy per hour?

A) slow bicycling
B) walking at a fast rate
C) standing
D) eating

Question 39

Which is not one of the major categories of information required on a nutrition facts label?

A) food group
B) serving size
C) calories from fat
D) percent daily value for macronutrients

Question 40

Which vitamin is most easily destroyed or removed by food processing that involve freezing?

A) vitamin F
B) vitamin E
C) vitamin D
D) vitamin B

Question 41

A blood serum cholesterol level of 240. mg/100 mL serum is considered to put a person at a high risk of heart disease. How much cholesterol in milligrams would be carried in the blood serum of a person with blood volume of 11.0 pints? (1 pint = 473 mL)

A) 103 mg
B) 1.25 × 10⁶ mg
C) 5.20 × 10³ mg
D) 12,500 mg

Question 42

The following set of substances contains nutrients from three different nutrient groups.
sugars, starches, fats

Question 43

Consider the following food label. How many calories from fat would be found in 2 cups of this substance?

A) 39 cal
B) 350 cal
C) 700 cal
D) 420 cal

Question 44

Examine the structures given in each question. Based on their structure complete the following statements.
The following substance is an antioxidant and is known as _____ .

Question 45

Na⁺, K⁺, and Cl^- are the most important ions regulating the electrolyte balance in body fluids.

Question 46

Organic foods contain no additives.

Question 47

Examine the structures given in each question. Based on their structure complete the following statements.
The following substance would be a ____-soluble vitamin.

Question 48

The substance below the heavy line on nutritional labels are mandatory because these substances are related to deficiency diseases and cancer risk.

Question 49

MATCHING
The following is a partial listing of food additives. Use these in answering the following questions. Some may be used more than once, others not at all.

What is the classification in which the following substances would be found?
sodium benzoate sodium propionate

A)preservative
B)flavor enhancer
C)sequestrant
D)food flavor
E)food colors
F)pH controllers
G)anticaking
H)stabilizers and thickeners

Question 50

Consider the following food label. How many servings would be needed to provide 100% of the daily need for sodium?

A) 1 serving
B) 1.5 servings
C) 2 servings
D) 2.5 servings

Question 51

MATCHING
The following is a partial listing of food additives. Use these in answering the following questions. Some may be used more than once, others not at all.

Compounds which contain many -OH groups and readily form hydrogen bonds would be found in which classification?

A)preservative
B)flavor enhancer
C)sequestrant
D)food flavor
E)food colors
F)pH controllers
G)anticaking
H)stabilizers and thickeners

Question 52

MATCHING
The following is a partial listing of food additives. Use these in answering the following questions. Some may be used more than once, others not at all.

What is the classification in which MSG belongs?

A)preservative
B)flavor enhancer
C)sequestrant
D)food flavor
E)food colors
F)pH controllers
G)anticaking
H)stabilizers and thickeners

Question 53

MATCHING
The following is a partial listing of food additives. Use these in answering the following questions. Some may be used more than once, others not at all.

What is the classification in which beta-carotene would be found?

A)preservative
B)flavor enhancer
C)sequestrant
D)food flavor
E)food colors
F)pH controllers
G)anticaking
H)stabilizers and thickeners

Question 54

An iron deficient diet is often associated with a condition known as goiter.

Question 55

MATCHING
The following is a partial listing of food additives. Use these in answering the following questions. Some may be used more than once, others not at all.

MgSiO₃ found in table salt which is hygroscopic is a member of which group?

A)preservative
B)flavor enhancer
C)sequestrant
D)food flavor
E)food colors
F)pH controllers
G)anticaking
H)stabilizers and thickeners

Question 56

Examine the structures given in each question. Based on their structure complete the following statements.
A segment of cellulose is shown below. This is an example of __________ fiber .

Question 57

Examine the structures given in each question. Based on their structure complete the following statements.
The following substance would be a ____-soluble vitamin.

Question 58

Vegetarians as a group are at greater risk for suffering from zinc deficiency that the population as a whole.

Question 59

Examine the structures given in each question. Based on their structure complete the following statements.
In the small intestine the following substance is broken down into __________ .

Question 60

A calcium deficient diet is often associated with a condition known as osteoporosis.

Question 61

MATCHING
The following is a partial listing of food additives. Use these in answering the following questions. Some may be used more than once, others not at all.

Oil of wintergreen should be placed in which classification?

A)preservative
B)flavor enhancer
C)sequestrant
D)food flavor
E)food colors
F)pH controllers
G)anticaking
H)stabilizers and thickeners