Fill This Form To Receive Instant Help
Fill This Form To Receive Instant Help
Homework answers / question archive / Georgia State University - NUTR 2100 Exam 1 Practice Test 1)The 6 classes of nutrients include all of the following EXCEPT: a
Georgia State University - NUTR 2100
Exam 1 Practice Test
1)The 6 classes of nutrients include all of the following EXCEPT:
a. protein
b. carbohydrate
c. fat
d. fiber
e. water
2. Which of the following is/are energy yielding nutrient(s)?
a. carbohydrates
b. alcohol
c. vitamins
d. water
e. a and b
3. A calorie is a measure of
a. density
b. weight
c. energy
d. length
e. water content
4. Which of the following is the most essential (most important) nutrient?
a. protein
b. vitamins
c. water
d. carbohydrates
e. fiber
5. Peter had a breakfast of bacon, eggs, biscuits and coffee, totaling 750 calories. Assuming he needs the average amount of calories for a male, what percent of his caloric intake did he
consume?
a. 10%
b. 25%
c. 50%
d. 75%
e. none of the above
6. Your best friend tells you that she has started taking vitamin supplements to give her energy.
How would you respond to her statement?
a. vitamins are organic and are a great energy source
b. vitamins provide energy because they undergo oxidation
c. vitamins do not yield significant energy
d. a and b
e. b and c
7. Anna ate a Snickers™ bar containing the following: 4 g protein, 16 g fat, 35 g carbohydrate. She also had a glass of wine containing 3 g of carbohydrate and 10 g of alcohol. How many total calories did she consume? Fat: 9 per gram, protein and carbs: 4 per gram, alcohol: 7 per gram
a. 302
b. 350
c. 382
d. 402
e. none of the above
8. If a food is “nutrient dense” it has a lot of compared to the number of calories.
a. fat
b. carbohydrate
c. fiber
d. vitamins and minerals
e. protein
9. “Essential” nutrients
a. can be produced in sufficient quantities by the human body
b. must be obtained from the diet
c. are required by all mammals=
d. are best obtained by taking supplements (pills)
e. function best when taken in large (excess) quantities
10. What are the components of a “healthy diet”?
a. variety, balance, moderation
b. low calorie, low fat, low sodium
c. elimination of “bad” food, increase in “good” foods
d. low carbohydrate, high protein
e. no processed food, no sugar, high raw food intake
11. Which of the following is NOT a characteristic of minerals?
a. are indestructible
b. are organic elements
c. are typically structural components in the body
d. are consumed in varying (some large, some small) quantities
e. all of the above are characteristics of minerals
12. Non-nutrients in foods that are beneficial and may have anti-cancer properties are called
a. phytochemicals
b. emulsifiers
c. enzymes
d. hormones
e. surfactants
13. A skin-fold test is a form of nutrition assessment called (I do not remember her going over this)
a. anthropometric
b. biochemical
c. clinical
d. dietary
e. evaluation
14. MyPlate recommendations indicate that of your plate should consist of fruits and vegetables.
a. one-tenth
b. one-third
c. one-quarter
d. one-half
e. two-thirds
15. An important role of the Exchange System of categorizing foods is to
a. provide food lists for people who want an exact match on all nutrients in a food category
b. provide groupings of similar foods by their carbohydrate, fat and calorie content
c. calculate the exact number of calories eaten a person’s diet
d. have foods available from one group to substitute for foods not liked in another group
16. For which two situations is the Exchange System most commonly used?
a. Diabetes and hypertension
b. Weight loss and heart disease
c. Heart disease and hypertension
d. Diabetes and chronic kidney disease
e. Weight loss and diabetes
17. The credential that indicates a person is a qualified nutrition expert is a/an . (from the reading assignment)
a. owner of health food store
b. physician
c. registered dietitian
d. personal trainer
e. nurse
18. The are nutrient intake goals for individuals and cover ~ % of the population.
a. EAR…50
b. RDA…97
c. UL…25
d. AI…50
e. DRI…100
19. If a nutrient does NOT have a Tolerable Upper Intake Level, this means that
a. it is safe to consume in any amount
b. insufficient data exist to establish a value
c. no caution is required when consuming supplements of that nutrient
d. it is safe when supplemental levels are added to foods
20. The Dietary Reference Intakes (DRIs) are nutrient recommendations in the US and Canada to prevent chronic disease and include all of the following EXCEPT for
a. EAR
b. RDA
c. AI d. EER
d. all of the above are DRIs
21. The AMDR for carbohydrates is , for protein is , and for fat is .
a. 45-65%...10-35%...20-35%
b. 20-25%...55-65%...10-15%
c. 35-40%...55-65%...5-10%
d. 45-65%...20-30%...10-15%
e. 30-35%...30-35%...30-35%
22. Which of the following are NOT required on a food label?
a. Sodium, fiber, protein
b. vitamin A, vitamin C, iron, calcium
c. total fat, trans fat, saturated fat, cholesterol
d. vitamin E, Vitamin D, potassium, iodine
e. All of the above are required on a label
23. On a food label, ingredients are listed in order by .
a. increasing…calorie
b. decreasing….calorie
c. increasing…weight
d. decreasing…weight
e. decreasing…volume
24. On a food label, if a food contains Percent Daily Value of a vitamin or mineral, it is considered a high or excellent source of that nutrient.
a. 5
b. 7
c. 10
d. 15
e. 20
25. All of the following are true regarding the Percent Daily values on a food label EXCEPT
a. they help consumers tell whether or not a food has a lot or little of a nutrient
b. they help consumers compare between different brands
c. they are the daily goals of a person consuming 2000 kcals
d. they are appropriate for moderately active women
e. all of the above are true regarding the Percent Daily values
26. Which of the following have been shown to be effects of phytochemicals (from the reading assignment)?
a. antioxidant activity
b. interact with genes, affecting protein synthesis
c. mimic the body’s own hormones
d. a and b
e. a, b and c
27. Which of the following is the correct pathway of food travelling through the GI system?
a. esophagus, gallbladder, pancreas, stomach, small intestine, large intestine
b. mouth, stomach, esophagus, liver, small intestine, large intestine
c. mouth, esophagus, stomach, small intestine, large intestine
d. mouth, stomach, liver, small intestine, large intestine
28. Which of the following are end products of digestion?
a. amino acids, monosaccharides, cholesterol
b. vitamins, minerals, glucose
c. amino acids, vitamins, minerals
d. monosaccharides, fatty acids and glycerol, amino acids
e. cholesterol, sugars, proteins
29. Which of the following are finger-like projections in the small intestine to increase the surface area for absorption?
a. mucus cells
b. sphincters
c. enzymes
d. bile
e. villi
30. After absorption, water-soluble nutrients enter the and fat-soluble nutrients enter the .
a. brain…lymphatic system
b. lymphatic system…bloodstream
c. bloodstream…lymphatic system
d. bloodstream…brain
e. muscles…connective tissue
31. Water, minerals and vitamin K are absorbed by the
a. stomach
b. esophagus
c. large intestine
d. liver
e. small intestine
32. Which of the following regulates flow of food throughout the GI tract?
a. gates
b. gastric juice
c. sphincters
d. appendix
e. bile
33. Pancreatic juice contains bicarbonate which
a. neutralizes the acid “chyme” coming from the stomach into the intestine
b. breaks large molecules (proteins) into smaller units
c. helps in digestion of fat (emulsifies fat)
d. helps regulate flow throughout the intestine
e. increases muscle action of the small intestine
34. People who suffer from celiac disease would need to avoid which of the following?
a. whole wheat bread
b. eggs
c. shellfish
d. peanuts
e. milk
35. “Good” bacteria in your intestine can
a. protect against “bad” bacteria
b. make some vitamins
c. make some minerals
d. a and b-
e. a, b and c
36. Gastric juice is especially used in digestion.
a. protein
b. carbohydrate
c. fat
d. vitamin
e. mineral
37. The following are functions of the stomach EXCEPT:
a. secretes intrinsic factor necessary for vitamin B12 absorption
b. stores food
c. produces bile
d. grinds and churns food to mix with enzymes and acids
e. kills bacteria
38. Which of the following nutrient(s) is/are absorbed across the intestinal cell via active transport?
a. glucose
b. amino acids
c. vitamins d. a and b
e. a, b and c
39. The major metabolic organ of the body is the
a. brain b. liver
c. kidney
d. stomach
e. pancreas
40. Which of the following is/are NOT characteristics of “Problem Drinkers” (from the reading assignment)?
a. pressure others to drink
b. gulp or “chug” drinks
c. eat food when drinking or beforehand
d. consider drunks to be funny or admirable
e. become loud, angry, violent or silent when drinking
41. Sucrose, or table sugar, is made up of and .
a. glucose…galactose
b. maltose…fructose
c. lactose…glucose
d. galactose…fructose e. glucose…fructose
42. Starches are made up of long chains of
a. fructose b. glucose
c. galactose
d. sucrose
e. lactose
43. If you are lactose intolerant, you usually CAN consume low lactose dairy products such as
a. aged cheese
b. ice cream
c. milk
d. a and b
e. a, b and c
44. Soluble fiber acts to while insoluble acts to . a. lower blood cholesterol…increased GI transit
b. decrease arterial inflammation…increase blood flow to the GI
c. increase stomach emptying…increase pancreatic secretions
d. break down protein…break down carbohydrate
e. emulsify fat…increase absorption in the GI tract
45. The hormone raises blood sugar while the hormone lowers blood sugar.
a. glucagon…epinephrine
b. insulin, glucagon c. glucagon…insulin
d. insulin…norepinephrine
e. thyroxin…cortisol
46. The main source of energy for your body’s cells, especially nerve cells is
a. fructose
b. sucrose
c. glucose
d. starch
e. fatty acids
47. Which of the following is NOT a good source of carbohydrates?
a. milk
b. bread c. meat
d. fruit
e. vegetables
48. A common side effect of a “low-carb” diet is
a. breakdown of lean (muscle) tissue
b. excessive production of NH3
c. stress on kidneys
d. a and b e. a, b and c
49. When groups of rats are given solutions of glucose, fructose or sucrose in addition to their chow,all gain body fat, but the -fed rats gain the most. (from the reading assignment)
a. glucose b. fructose
c. sucrose
