University of California, Berkeley

NST 10: Spring 2017

Midterm 1 Wednesday, February 15 2017

1)The 2015 Dietary Guidelines for Americans recommend limiting all of the following nutrients EXCEPT:

1. 1. Saturated fat
   2. Unsaturated fat
   3. Trans fat
   4. Added sugar
   5. Sodium

2. The                             represents the estimated level of a nutrient that satisfies the needs of most of the population, but further research is needed.
   1. Estimated Average Requirement
   2. Recommended Dietary Allowance
   3. Adequate Intake
   4. Upper Level
   5. Estimated Energy Requirement

3. MOST carbohydrate digestion occurs in the                                  .
   1. Small intestine
   2. Large intestine
   3. Stomach
   4. Mouth
   5. Pancreas

4. Olga just ate a bar containing 15 grams of carbohydrates and 10 grams of fat. How many calories did she eat (assume all the carbohydrates and fat were completely digested)?
   1. 50

b. 100

c. 150

d. 400

e. 1000

5. All of the following are examples of complete proteins EXCEPT:
   1. Eggs
   2. Whole grain bread
   3. Rice and beans
   4. Milk
   5. All of the above are sources of complete protein.

6. Why might drinking hot tea on a hot day be a good idea?
   1. Hot tea causes increased sweating, which assists with cooling.
   2. Hot tea causes vasodilation and cooling down of the core.
   3. Hot tea causes vasoconstriction and blood flow to the core.
   4. Both a and b
   5. Hot tea on a hot day is not a good idea.

7. Which of the following statements about vegetarians is FALSE?
   1. They should be more conscious of consuming a variety of protein sources to get all essential amino acids.
   2. They have a greater risk of being deficient in vitamin B₁₂.
   3. They have a greater risk of being deficient in fiber.
   4. Their regular protein sources may have a lower overall quality than those of omnivores.
   5. Their diets may be deficient in protein.

8. About how much protein might a woman who weighs 90 kilograms need to eat each day?
   1. 25 g
   2. 50 g
   3. 75 g
   4. 100 g
   5. 150 g

9. Measuring the heat given off by a human body to estimate BMR is called:

1. Direct calorimetry
2. Indirect calorimetry
3. Bomb calorimetry
4. Isotope labeling
5. Metabolic thermometry

10. The human body is composed of roughly               water. a. 20%

b. 40%

c. 60%

d. 80%

e. 100%

11. Nutrient density is defined as the amount of              in a food relative to its total                     .

1. Calories; weight
2. Nutrients; calories
3. Calories; nutrients
4. Nutrients; empty calories
5. Vitamins; empty calories

12.                                                                                                                                   uses energy to construct larger molecules, while                                                                                                                           breaks down larger molecules, releasing their stored energy.
    1. Anabolism; catabolism
    2. Catabolism; anabolism
    3. Respiration; metabolism
    4. Metabolism; respiration
    5. None of the above

13. Which of the following regarding electrolytes is TRUE:

1. The average American consumes less than 1500 mg/day of sodium (Na⁺).
2. Potassium (K⁺) can only be found in processed foods.
3. Excess chloride (Cl^-) intake can cause diabetes.
4. Both sodium (Na⁺) and potassium (K⁺) are involved in fluid balance and nerve transmission.
5. The major function of chloride is aiding muscle contraction.

14. Most ATP is generated in a specialized organelle called the                                    .

1. Nucleus
2. Endoplasmic reticulum
3. Lysosome
4. Ribosome
5. Mitochondrion

15.                             are biological catalysts that lower the activation energy for a reaction.

1. ATP molecules
2. Enzymes
3. Ribosomes
4. Mitochondria
5. Electrons

16. Why does the new Nutrition Facts Label not have a detail describing calories from fat?

1. Because all fats have the same effect on your health, it does not matter how many calories come from fat.
2. Different fats provide different numbers of calories.
3. It is impossible to calculate calories from fat.
4. Because some fats are more beneficial for your health, you should not focus on quantities of fat.
5. This detail takes up too much space on a label.

17.                             is required to produce order out of disorder.

1. Entropy
2. Heat
3. Work
4. Light
5. Weight

18. Which of the following statements about ATP is FALSE?

1. It is produced by catabolism.
2. It is used to do work, such as muscle contraction.
3. It is used to combine smaller molecules into larger molecules.
4. It cannot be synthesized in the body.
5. All of the above are true.

19. In what form is inactive trypsin secreted into the small intestine?

1. Pepsin
2. Trypsin bound to intrinsic factor
3. Trypsin bound to bile salts
4. Trypsinogen
5. Tryptic acid

20. True or false: causation is basically the same as correlation.

1. True
2. False

21. Which of the following process(es) contribute(s) to total energy expenditure?

1. Basal metabolic rate (BMR)
2. Thermic effect of food
3. Physical activity
4. Nonexercise activity thermogenesis
5. All of the above

22. The process(es) that form a key part of cellular respiration and generate ATP is/are called the                      .

1. Krebs (or TCA) cycle
2. Electron transport chain
3. Osmosis
4. Both a and b
5. A, b, and c

23. Which of the following food groups is recommended by USDA’s MyPlate but NOT the Harvard Healthy Eating Plate?

1. Grain/Whole grain
2. Dairy
3. Fruits
4. Vegetables
5. Healthy oils

24. Which of the following is NOT broken down to produce ATP?

1. Sugars
2. Amino acids
3. Water
4. Fatty acids
5. All of the above are broken down to produce ATP.

25. Which of the following statements about the basal metabolic rate (BMR) is FALSE?
    1. BMR is linearly related to one’s weight.
    2. BMR is proportional to one’s surface area.
    3. BMR tends to be higher--per gram of weight--for a bird than for an elephant.
    4. BMR tends to be higher for human males than human females.
    5. All of the above are true.

26. Which of the following does not contribute to total calorie intake?

1. Sugar
2. Vegetarian protein
3. Calcium
4. Saturated fat
5. Unsaturated fat

27. If a disaccharide is broken down into two monosaccharides, a molecule of water is                       through a

                                 reaction.

1. Consumed, hydrolysis
2. Released, hydrolysis
3. Consumed, condensation
4. Released, condensation
5. None of the above is true.

28. The most abundant extracellular electrolyte is:

1. Sodium (Na⁺)
2. Chloride (Cl^-)
3. Potassium (K⁺)
4. Iron (Fe³⁺)
5. Zinc (Zn⁺²)

29. Which if the following is an accessory organ of the gastrointestinal (GI) tract?

1. Stomach
2. Small intestine
3. Large intestine
4. Pancreas
5. Mouth

30. Sodium and potassium are transported across the cellular membrane in order to maintain an electrolyte gradient. To maintain this gradient of these electrolytes requires a process called active transport. It is called active transport because:

1. It requires the presence of zinc inside the cell.
2. It requires the absence of chloride outside the cell.
3. It requires energy.
4. It does NOT require energy.
5. Movement of both electrolytes follows their concentration gradients.

31. Daily water needs depend on:

1. Body size
2. Age
3. Level of physical activity
4. Diet
5. All of the above factors contribute to daily water needs.

32. A large increase in intracellular fluid will cause a cell to:

1. Migrate
2. Burst
3. Collapse
4. Divide
5. Both a and d

33. Which of the following is NOT a function of water?

1. Water transports solutes.
2. Water participates in chemical reactions.
3. Water contributes to total calories.
4. Water regulates body temperature.
5. Water acts as a lubricant.

34. Which electrolyte is a component of gastric acid that is found in the stomach?

1. Sodium (Na⁺)
2. Chloride (Cl^-)
3. Potassium (K⁺)
4. Iron (Fe³⁺)
5. Calcium (Ca²⁺)

35. What is the purpose of secreting hydrochloric acid in the stomach?

1. It activates an enzyme that initiates the breakdown of protein.
2. It denatures proteins and induces hydrolysis to facilitate digestion later in the gastrointestinal tract.
3. It breaks down triglycerides into free fatty acids.
4. Both a and b
5. All of the above

36. Which of the following hormones acts to dilute the blood by increasing water resorption in the kidneys?

1. Antidiuretic hormone (ADH)
2. Cholesterol
3. Leptin
4. Insulin
5. Glucose

37. Aldosterone                       urinary loss of sodium (Na⁺) and chloride (Cl^-) and                        the volume of the blood:

1. Decreases, decreases
2. Decreases, does not change
3. Increases, decreases
4. Decreases, increases
5. Increases, increases

38. Which of the following is NOT a function of intestinal epithelia?

1. Immune defense
2. Electrolyte absorption
3. Synthesis and secretion of hormones
4. Production of neurotransmitters
5. All of the above are functions of intestinal epithelia.

39. Which organ senses changes in body water and triggers sensation of thirst?

1. Esophagus
2. Pancreas
3. Hypothalamus
4. Small intestine
5. Large intestine

40. Which of the following is TRUE regarding the % Daily Value (%DV) section found on a nutrition label?

1. The % DV tells you the percent of each nutrient of the daily recommended amount per serving.
2. The % DV tells you the percent of each nutrient in a whole package if the package has multiple servings.
3. The % DV tells you the percent of calories coming from each nutrient.
4. The % DV is based on a 4000 calories diet.
5. The % DV is only applicable to macronutrients.

41. Which of the following processes occur during the cephalic phase of digestion?

1. Food enters the stomach and stimulates local nerves.
2. Food in the small intestine triggers hormonal and nervous signals.
3. The secretion of gastric juice begins to slow down.
4. Bicarbonate release helps to neutralize the stomach acid remaining in food in the small intestine.
5. The sight of a french fry inspires thoughts of food and makes you salivat

42. Which of the following statements about the umami taste sensation is true?

1. It detects the amino acid lysine.
2. It helps the body to taste and then avoid toxins in food.
3. It can be detected in meat and cheese.
4. It signals a food that can help regulate electrolyte balance.
5. It is not considered to be a true taste sensation.

43. Which of the following is NOT one of the primary nutrient absorptive processes?

1. Facilitated diffusion
2. Passive diffusion
3. Active transport
4. Endocytosis
5. All of the above are primary nutrient absorptive processes.