Reference no: EM13809795

1. _______ is necessary in the digestion of fats.
A. Lymph
B. Bile
C. Oil
D. Sugar

2. The primary source of energy for the human body is from
A. proteins.
B. fiber.
C. fats.
D. carbohydrates.

3. Most of the fat in our diet comes from
A. butter.
B. meat.
C. protein.
D. invisible fat.

4. Clinical trials have shown no relationship between dietary fat intake and
A. prostate ca
B. heart disease.
C. colon cancer.
D. breast cancer.

5. Vegetarians can ensure their iron intake is adequate by eating
A. oils and grains.
B. iron and zinc.
C. histamine and antigen.
D. nuts and leafy greens.

6. _______ is found mostly in fruits and vegetables, as corn syrup.
A. LactoseB. Glucose
C. Sucrose
D. Fructose

7. Which of the following is an essential amino acid?
A. Phenylalanine
B. Cysteine
C. Glycine
D. Aspartic acid

8. Reducing the risk for cardiovascular disease requires proper levels of HDL cholesterol, LDL cholesterol,
and _______ in the blood.
A. triglycerides
B. polyunsaturates
C. glucose
D. glycerine

9. Food labeled light must have _______ than a standard serving.
A. less than a gram of fat
B. 3 grams of less fat per serving
C. one-third fewer calories or 50% less fat
D. at least 25% less fat

10. Which of the following is not a dietary recommend
A. Maintain a healthy body weight
B. Increase consumption of red meat.
C. Eat a variety of fruits and vegetables
D. Limit consumption of salt

11. One function of dietary protein is to ensure the availability of _______ for building the
proteins of new tissue.
A. sulfur groups
B. amino acids
C. cysteine molecules
D. antibodies

12. What distinguishes the essential amino acids from the other contributors to protein?
A. They come from the foods we eat.
B. The body must produce them.
C. They contain nitrogen.
D. They develop from carbohydrates.

13. The major sugar in milk isA. lactose.
B. sucrose.
C. galactose.
D. fructose.

14. Heart disease risk is minimized if you
A. drink two glasses of white wine daily.
B. decrease use of saturated and trans fatty acids.
C. have high levels of LDL cholesterol and low levels of H
D. decrease omega-3 fatty acids.

15. When cooking and coloring eggs for Easter, what happens to the protein in the egg?
A. It's denatured.
B. It loses biological value.
C. It becomes essential.
D. It has less calories.

16. Which of the following is a correct statement about enzymes?
A. Enzymes are usually carbohydrates.
B. Enzymes are usually proteins.
C. Enzymes are usually nitromins.
D. Enzymes are usually minerals.

17. Corn syrup and sweeteners found in fruit are examples of which carbohydrate?
A. Galactose
B. Glucose
C. Fructose
D. Maltose

18. A person who eats primarily plant foods, eggs, and dairy but occasionally eats meat or fish is called a(n)
A. omnivarian.
B. flexitarian.
C. vegan.
D. vegetarian.

19. Carbohydrate digestion begins in the
A. small intestine.
B. stomach.
C. large intestine.
D. mouth.

20. Fats are a form of a larger and diverse group of substances calledEnd of exam
A. lipids.
B. sterols.
C. phospholipids.
D. triglycerides.

21. You would like to increase your intake of omega-3 fats but are allergic to seafood. Which of the
following would be a good option?
A. Macaroni and cheese
B. Peanut butter cookies
C. Clam chowder
D. Walnuts

22. A hormone that carries glucose into cells is
A. diabetes.
B. epinephrine.
C. glycogen.
D. insulin.

23. Proteases are found in the
A. small intestine.
B. liver.
C. stomach.
D. large intestine.

24. _______ is considered the "bad" cholesterol.
A. HDL
B. LDL
C. DSD
D. SDS

25. When fluid leaks out othe blood and accumlates in the belly and legs of children with protein
deficiencies, the children are said to suffer from
A. rickets.
B. diabetes.
C. scurvy.
D. edema.