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Homework answers / question archive / Georgia State University - NUTR 2100 1)Which of the following is/are energy yielding nutrient(s)? a
Georgia State University - NUTR 2100
1)Which of the following is/are energy yielding nutrient(s)?
a. carbohydrates
b. alcohol
c. vitamins
d. water
e. a and b
2. Which of the following is the most important (most essential) nutrient?
a. carbohydrates
b. protein
c. fat
d. water
e. minerals
3. Which of the following is/are an example(s) of dietary assessment?
a. 24-hr recall
b. food diary
c. food frequency questionnaire
d. b and c
e. a, b and c\
4. When cooking vegetables, why is it better to lightly steam them rather than over-cooking them?
a. they taste better
b. more vitamins are retained (PRETTY SURE IT’S B NOT C) - ya it’s b
c. they are more digestible
d. steam kills bacteria on the food
e. toxins are produced if they are over cooked
5. 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
6. Which of the following represents the intake level of a nutrient thought to meet nutrient requirements of ~ 97% of the population?
a. EAR
b. RDA
c. AI
d. UI
e. DRI
7. 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
8. Regarding the US Dietary Guidelines, under “selected messages for consumers” all of the following are under “foods to increase” EXCEPT?
a. Make half your plate fruits and vegetables
b. Make at least half your grains (to be) whole grains
c. Switch to fat-free or low-fat milk
d. Switch to non-red meats
e. All of the above are “foods to increase”
9. 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 may total calories did she consume?
a. 302
b. 350
c. 382
d. 402
e. none of the above
10. Which of the following is NOT one of the six classes of nutrients?
a. proteins
b. fats
c. carbohydrates
d. water
e. all of the above classes of nutrients
11. A calorie is a measure of
a. density
b. weight
c. energy
d. length
e. water content
12. 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
13. 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%
14. An avocado would be considered a in the Exchange System, but a in the MyPlate/Food
Guide Pyramid.
a. starch…protein
b. fat…vegetable
c. fat…starch
d. carbohydrate…fruit
e. carbohydrate…carbohydrate
15. On a food label, ingredients are listed in decreasing order by:
a. calorie contribution
b. volume
c. density
d. weight
e. cost
16. 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
17. 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. they are appropriate for moderately active men
18. “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
19. Which of the following would have the least amount of protein?
a. milk
b. eggs
c. whole wheat bread d. Oranges
e. hotdog
20. 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
21. The following are characteristics of the stomach EXCEPT a. main site of digestion and absorption
b. secretes intrinsic factor
c. has an acid medium
d. stores food
e. grinds and churns food
22. Which organ absorbs carbohydrate, fat, protein and most nutrients?
a. stomach
b. liver
c. ileum d. jejunum
e. large intestine
23. Water, minerals and vitamin K are absorbed by the
a. stomach
b. esophagus c. large intestine
d. liver
e. small intestine
24. Bile is stored in the and functions to
a. stomach…break down protein
b. liver…digest starch
c. pancreas…lower blood glucose d. gall bladder…emulsify fat
e. appendix…emulsify fat
25. 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
26. 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
27. In the GI system, bicarbonate is secreted by the to
a. stomach…aid in absorption of vitamin B12
b. mouth…start digestion of carbohydrate
c. liver…break down fat
d. pancreas…neutralize chyme
e. large intestine…aid in absorption of fat
28. 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
29. What could you do to treat heartburn (GERD)?
a. eat big meals to dilute the acid
b. eat before bed to calm the stomach
c. elevate the your head with pillows while sleeping
d. elevate your feet with pillows while sleeping
e. a, b and c
30. 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
31. The major metabolic organ of the body is the
a. brain
b. heart
c. stomach
d. small intestine
e. liver
32. When eating different types of foods at the same time, which combination of foods should be avoided?
a. protein and starch
b. fat and starch
c. protein and fat
d. sugars and fat
e. none of the above, the body can handle any combinations of foods eaten together
33. Sucrose, or table sugar, is made up of and .
a. glucose…galactose
b. maltose…fructose
c. lactose…glucose
d. galactose…fructose e. glucose…fructose
34. Starches are made up of long chains of
a. fructose
b. glucose
c. galactose
d. sucrose
e. lactose
35. 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
36. If you are lactose intolerant, you can consume low lactose dairy products such as a. aged cheeses (cheddar cheese)
b. cottage cheese
c. milk
d. ice cream
e. none of the above
37. Soluble fiber acts to while insoluble acts to . a. lower blood cholesterol…increase 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
38. Which of the following is NOT a good source of carbohydrates?
a. milk
b. bread
c. meat
d. fruit
e. vegetables
39. Which of the following is true regarding blood glucose?
a. insulin is released from the pancreas to decrease blood glucose
b. insulin is released from the pancreas to increase blood glucose
c. glucagon is released from the pancreas to decrease blood glucose
d. insulin is released from the liver to increase blood glucose
e. glucagon is released from the liver to increase blood glucose
40. How many calories per gram does dietary fiber contain for humans? a. 0
b. 4
c. 7
d. 9
e. it depends on what other foods are eaten with it
41. The storage form of carbohydrate in the body is
a. glucose
b. enzymes
c. fiber
d. insulin e. glycogen
42. Research has shown that over time, people lose weight (from the reading assignment):
a. on any kind of low-calorie diet
b. only on low-carb diets
c. only on low-fat diets--????
d. only on high-protein diets
43. Whenever provide most of the carbohydrate in a diet of moderate calories, diabetes is rare.
(from the reading assignment)
a. grains
b. fruit
c. vegetables
d. meats
e. whole foods
44. Which of the following is NOT a function of dietary fat?
a. the body’s chief form of stored energy
b. protect internal organs from shock through fat pads
c. carry fat soluble vitamins A, D, E, K
d. insulate against temperature extremes through a fat layer under the skin
e. all of the above are functions of dietary fat
45. Saturated fats are generally found in animal products with a few exceptions. Which of the following is a plant product that contains a large proportion of saturated fat?
a. Canola oil
b. Olive oil
c. Soybean oil d. Coconut oil
e. Butter
46. Which of the following is the most common form of fat, in the diet and in the body?
a. Triglyceride
b. Phospholipid
c. Sterol
d. Oleic acid
e. Saturated fat
47. Polyunsaturated fatty acids are at room temperature, for your health, and contain double bond(s).
a. Solid, bad, two or more
b. Solid, good, two or more
c. Liquid, good, zero
d. Gaseous, bad, one
e. Liquid, good, two or more
48. Which of the following is/are a constituent of cell membranes and act(s) as an emulsifying agent?
a. cholesterol
b. saturated fatty acids
c. linolenic acid
d. phospholipids
e. bile
49. Which of the following foods would not typically contain cholesterol?
a. chicken breast
b. salmon
c. yogurt
d. potato chips
e. milk
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