26 Jun allied bio170 module 2 check your understanding
Question
Question Points
1. A vegetarian diet in which dairy foods and eggs are included is known as:
a. lactovegetarian.
b. pure vegan.
c. flexitarian.
d. ovolactovegetarian.
Hint:Page 88
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2. Excess intake of dietary fat is:
a. converted into glucose.
b. converted into cholesterol.
c. stored in blood vessels.
d. stored in adipose tissue.
3. An example of a food that contains functional fiber is:
a. applesauce.
b. oat bran muffin.
c. jam made with pectin.
d. carrot and raisin salad.
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4. The lipoprotein that carries fat from a meal just consumed to the liver is:
a. very low-density lipoprotein (VLDL).
b. low-density lipoprotein (LDL).
c. chylomicron.
d. high-density lipoprotein (HDL).
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5. One characteristic of an essential fatty acid is that it:
a. comes from an animal source.
b. comes from a plant source.
c. is not manufactured by the body.
d. is manufactured by the body.
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6. Pepsinogen secreted by the gastric cells is converted into pepsin by:
a. enterokinase.
b. hydrochloric acid.
c. gastric lipase.
d. pancreatic lipase.
.
LO3M:Outline the processes of protein digestion, absorption, and metabolism.
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7. Proteins are absorbed primarily in the form of:
a. fatty acids.
b. disaccharides.
c. amino acids.
d. polypeptides.
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8. An important function of cholesterol is to:
a. form bile salts.
b. break down cell membranes.
c. metabolize carbohydrates.
d. produce vitamin A.
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9. The mechanism that is essential for the absorption of monosaccharides is:
a. phosphorylation.
b. active transport.
c. passive diffusion.
d. facilitated diffusion.
.
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10. With respect to its effect on colon microflora, fiber is considered a:
a. prebiotic.
b. probiotic.
c. functional food.
d. protective agent.
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11. The primary function of protein in the diet is to:
a. supply energy.
b. synthesize vitamins.
c. build and repair tissue.
d. store glycogen.
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12. Carbohydrate is stored in the body in the form of:
a. starch.
b. polysaccharide.
c. glycogen.
d. glucagon.
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13. The phase of metabolism that makes growth and repair possible is:
a. digestion.
b. catabolism.
c. anabolism.
d. transamination.
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14. The lipoprotein that increases risk of cardiovascular disease is:
a. low-density lipoprotein (LDL).
b. high-density lipoprotein (HDL).
c. very low-density lipoprotein (VLDL).
d. chylomicron.
15. The gastric enzyme present in infants that coagulates milk is:
a. casein.
b. pepsinogen.
c. trypsin.
d. rennin.
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16. Two amino acids are chemically joined by a:
a. buffer.
b. hydrogen bond.
c. carboxyl bond.
d. peptide bond.
.
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17. A characteristic of saturated fats is that they are:
a. found primarily in animal products.
b. liquid at room temperature.
c. composed of many double bonds.
d. found primarily in vegetable products.
in nutrition and health and examine the chemical composition and characteristics of lipids.
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18. Fatty acids are the preferred energy source for the:
a. brain.
b. muscles.
c. heart.
d. lungs.
19. Excessive intakes of dietary protein can:
a. cause vitamin deficiencies.
b. impair kidney function.
c. increase weight loss.
d. decrease production of essential amino acids.
20. Foods that are major sources of starch include:
a. fruits.
b. meats.
c. legumes.
d. milk.
21. The number of amino acids that are considered indispensable or essential is:
a. 9.
b. 10.
c. 12.
d. 14.
22. Functions of lipids include all of the following, except:
a. provide energy.
b. supply essential fatty acids.
c. promote satiety.
d. help in losing weight.
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23. Carbohydrates are composed of a combination of carbon, hydrogen, and:
a. oxygen.
b. nitrogen.
c. water.
d. glucose.
24. The Acceptable Macronutrient Distribution Range for fat recommends that the percentage of total kcalories from fat should fall between:
a. 10% and 20%.
b. 20% and 25%.
c. 20% and 35%.
d. 30% and 45%.
.
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25. Total fiber intake consists of:
a. resistant starch and dietary fiber.
b. dietary fiber and functional fiber.
c. animal fiber and vegetable fiber.
d. oligosaccharides and plant fiber.
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