Multiple Choice
Identify the
choice that best completes the statement or answers the question.
|
|
|
1.
|
Which of these is included in a healthy meal?
a. | sauces, spreads, and gravies that are high in fat and calories | b. | complex
carbohydrates | c. | maltose | d. | added sugar |
|
|
|
2.
|
Which of the following is not an important role of protein in the body?
a. | aid in digestion | c. | help with growth and maintenance | b. | form
hormones | d. | form
antibodies |
|
|
|
3.
|
What color of fruits and vegetables contain lycopene?
a. | red | c. | blue | b. | yellow | d. | green |
|
|
|
4.
|
Why is early-season corn sweeter than late-season corn?
a. | Young plants contain more starch than glucose, and starch is sweeter than
glucose. | b. | Young plants contain more lactose than fructose. | c. | Young plants contain
more sugars than carbohydrates. | d. | Young plants contain more glucose than starch,
and glucose is sweeter than starch. |
|
|
|
5.
|
How do plants create carbohydrates?
a. | by absorbing carbon dioxide from the soil | b. | through
carbosynthesis | c. | by cholorsynthesis | d. | through
photosynthesis |
|
|
|
6.
|
What happens to vitamins that are not used by the body immediately and cannot be
stored?
a. | They remain in the liver and body fat. | b. | They remain in the liver and bone
marrow. | c. | They leave the body in the urine. | d. | They leave the body in
saliva. |
|
|
|
7.
|
How many of their calories should teens get from protein?
a. | 10 to 30 percent | c. | 20 to 40 percent | b. | 15 to 35 percent | d. | 30 to 50
percent |
|
|
|
8.
|
What do phytochemicals protect plants from?
a. | fungi | c. | insects | b. | viruses | d. | all of the
above |
|
|
|
9.
|
About how many Americans have osteoporosis?
a. | one million | c. | 4 million | b. | 10 million | d. | 5 million |
|
|
|
10.
|
When vitamins were first discovered, how were they named?
a. | with identification numbers | b. | with chemical terms | c. | with letters of the
alphabet | d. | after the scientists that discovered them |
|
|
|
11.
|
Who does not need extra protein?
a. | adult | c. | pregnant woman | b. | nursing mother | d. | infant |
|
|
|
12.
|
How big is the surface area of the small intestine?
a. | 16 square yards | c. | as big as a football field | b. | 16 square
feet | d. | as big as a tennis
court |
|
|
|
13.
|
How many milligrams of a trace mineral do you need each day?
a. | less than 100 | c. | less than 50 | b. | 50 or more | d. | 100 or more |
|
|
|
14.
|
Which type of phytochemical is not a carotenoid?
a. | beta-carotene | c. | lutein | b. | quercetin | d. | lycopene |
|
|
|
15.
|
What is an amino acid?
a. | a protein that transports oxygen in the blood to all the cells in the
body | b. | a protein that always forms a chain | c. | a protein that always forms into a ball
shape | d. | a molecule that combines with other amino acid molecules to make
proteins. |
|
|
|
16.
|
What is a complete protein?
a. | a food that provides the daily recommended amount of protein in one
serving | b. | a food that contains all nine essential amino acids | c. | a food that lacks
three or more essential amino acids | d. | a food that contains all seven essential amino
acids |
|
|
|
17.
|
What happens when you eat a protein food?
a. | Your body breaks it down into amino acids. | b. | Your body converts
it to lipids. | c. | It binds with lipids to create amino acids. | d. | Your body breaks it
down into stomach acids. |
|
|
|
18.
|
What is the recommended serving size for a steak or hamburger?
a. | five ounces | c. | two ounces | b. | three ounces | d. | four ounces |
|
|
|
19.
|
Which is not a chemical element needed to build sugars?
a. | hydrogen | c. | oxygen | b. | carbon | d. | nitrogen |
|
|
|
20.
|
What are the most important fat-soluble vitamins?
a. | C and B12 | c. | A, C, D, and E | b. | A, B12, D, and K | d. | A, D, E, and K |
|
|
|
21.
|
What happens to water in the body when you exhale?
a. | water becomes cloudy | c. | water enters the lungs | b. | water becomes
polluted by air | d. | water
leaves the lungs |
|
|
|
22.
|
Which is a disaccharide?
a. | maltose | c. | sucrose | b. | lactose | d. | all of the
above |
|
|
|
23.
|
Which is a type of beverage you should limit?
a. | mineral water | c. | milk | b. | caffeinated soft drink | d. | water |
|
|
|
24.
|
How do proteins function in the body?
a. | They provide the body’s main source of energy. | b. | They help cells,
tissues, and organs stay healthy. | c. | They provide a concentrated source of stored
energy. | d. | They help build, repair, and maintain body tissues. |
|
|
|
25.
|
How many chemical units are in a monosaccharide?
a. | four | c. | two | b. | one | d. | none of the
above |
|
|
|
26.
|
Which is not a type of flavonoid?
a. | lycopene | c. | anthocyanins | b. | quercetin | d. | isoflavones |
|
|
|
27.
|
What is an essential fatty acid?
a. | a fatty acid that your body neither needs nor makes | b. | a fatty acid that
your body makes itself | c. | a fatty acid that your body needs but cannot
make | d. | a fatty acid that your body must eliminate to survive |
|
|
|
28.
|
Which is not a type of carbohydrate?
a. | fat | c. | starch | b. | sugar | d. | fiber |
|
|
|
29.
|
Where do most Americans get most of their protein?
a. | from chicken | c. | from animal sources | b. | from beef | d. | from plant
sources |
|
|
|
30.
|
Which is not a type of digestive juice that helps to break down carbohydrates,
proteins, and fats in the small intestine?
a. | intestinal juice | c. | bile | b. | pancreatic juice | d. | chyme |
|
|
|
31.
|
Which condition does not increase water needs?
a. | having a fever | c. | eating large quantities of fruit | b. | eating high-fiber
foods | d. | working
strenuously |
|
|
|
32.
|
Which is not a source of vitamin D?
a. | citrus fruits | c. | egg yolks | b. | fatty fish | d. | the sun |
|
|
|
33.
|
Which is not a function of water in the body?
a. | fat burning | c. | temperature regulation | b. | cushioning and
moisturizing | d. | waste
removal |
|
|
|
34.
|
What is the term for a sugar made of several monosaccharides?
a. | multisaccharide | c. | disaccharide | b. | polysaccharide | d. | bisacchardie |
|
|
|
35.
|
What is hydrogenation?
a. | a chemical process that turns vegetable liquids into solids | b. | a process of
uniformly blending solid fats into liquid | c. | a chemical process that turns vegetable solids
into oils | d. | a process that makes milk and other fatty foods more uniform in
texture |
|
|
|
36.
|
What factors can help you determine how many calories you should eat each
day?
a. | age and weight | c. | basal metabolic rate | b. | gender and activity level | d. | all of the
above |
|
|
|
37.
|
What is the process by which nutrients move into the bloodstream?
a. | nutrient transportation | c. | digestion | b. | absorption | d. | metabolism |
|
|
|
38.
|
What is the use of nutrients to provide energy?
a. | nutrient transportation | c. | oxidation | b. | metabolism | d. | digestion |
|
|
|
39.
|
Where is the digestive track located?
a. | from the throat to the colon | c. | from the esophagus to the small
intestine | b. | from the mouth to the rectum | d. | from the mouth to the
anus |
|
|
|
40.
|
What portion of your daily calories should come from fat?
|
|
|
41.
|
What is the best way to control fat in your diet?
a. | Cut out all fatty foods. | c. | Eat only products labeled
fat-free. | b. | Eat only products labeled low-fat . | d. | Eat fat in
moderation. |
|
|
|
42.
|
Which vitamin helps blood to clot so that wounds stop bleeding?
a. | vitamin D | c. | vitamin K | b. | calcium | d. | vitamin E |
|
|
|
43.
|
What disease does a vitamin D deficiency cause in children?
a. | beriberi | c. | osteomalacia | b. | pellagra | d. | rickets |
|
|
|
44.
|
Which is not a benefit of a nutritious diet?
a. | attractive appearance | c. | protection from illness | b. | rapid weight
loss | d. | emotional
strength |
|
|
|
45.
|
What is an antioxidant?
a. | a substance that dissolves in water and passes easily into the
bloodstream | b. | an unstable substance that can damage body cells | c. | a substance that
protects cells and the immune system from damage by harmful chemicals | d. | none of the
above |
|
|
|
46.
|
What is the name for supplements that contain phytochemicals?
a. | futraceuticals | c. | phytoceuticals | b. | neutraceuticals | d. | pharmaceuticals |
|
|
|
47.
|
Which is a function of vitamins?
a. | supply energy to the body | b. | work with enzymes to keep cells healthy and
active | c. | become part of the body’s structure | d. | all of the
above |
|
|
|
48.
|
What types of foods contain the phytochemical resveratrol?
a. | carrots, cantaloupe, and apricots | c. | onions, garlic, and
leeks | b. | red grapes and juice | d. | teas, spices, and herbs |
|
|
|
49.
|
Which food or foods have a higher percentage of water than other foods?
a. | fruits and vegetables | c. | dairy foods | b. | processed foods | d. | lean meats |
|
|
|
50.
|
How many different phytochemicals does every plant contain?
a. | at least 500 | c. | at least 100 | b. | at least 50 | d. | at least 200 |
|
|
|
51.
|
What are fats that are solid at room temperature mostly made of?
a. | monounsaturated fatty acids | c. | polyunsaturated fatty
acids | b. | unsaturated fatty acids | d. | saturated fatty acids |
|
|
|
52.
|
What function do many of the B vitamins have in common?
a. | help the body to build collagen | b. | can cause birth defects if consumed in excess
amounts | c. | help the body to release energy from carbohydrates | d. | help the body to
process iron |
|
|
|
53.
|
What percentage of their calories should teens get from fat?
a. | 25 to 35 | c. | 15 to 25 | b. | 20 to 40 | d. | 35 to 45 |
|
|
|
54.
|
Which is not a result of eating too much sodium?
a. | tooth decay | c. | calcium loss | b. | increased risk of kidney
stones | d. | hypertension |
|
|
|
55.
|
What parts of the body contain water?
a. | cells | c. | organs | b. | tissue | d. | all of the
above |
|
|
|
56.
|
How do most people get riboflavin?
a. | fish | c. | citrus fruits | b. | whole grains and milk
products | d. | beans and
legumes |
|
|
|
57.
|
How are sugar alcohols manufactured?
a. | from alcohol | c. | from carbohydrates | b. | from fermented sugar | d. | from fiber |
|
|
|
58.
|
Typically, how many ounces of fluid should you drink for every 20 minutes of
athletic activity?
a. | six | c. | twelve | b. | ten | d. | eight |
|
|
|
59.
|
How much does one calorie raise the temperature of 1 kilogram of water?
a. | 1 degree Celsius | c. | 2 degrees Celsius | b. | 3 degrees Celsius | d. | 1 degree
Fahrenheit |
|
|
|
60.
|
What activities are powered by glucose?
a. | thinking | c. | breathing | b. | walking | d. | all of the
above |
|
|
|
61.
|
What is basal metabolic rate?
a. | the amount of calories the body requires for basal metabolism | b. | the amount of energy
the body uses for basal metabolism | c. | the amount of energy needed to maintain
automatic body processes | d. | the amount of energy needed to maintain
automatic body processes and lose weight |
|
|
|
62.
|
Which is not a type of artificial sweetener?
a. | saccharine | c. | sucralose | b. | aspartame | d. | mannitol |
|
|
|
63.
|
Which is not a task phytochemicals perform?
a. | keep cancer cells from forming | b. | protect against blindness caused by
aging | c. | protect against low blood pressure | d. | boost resistance to
disease |
|
|
|
64.
|
What is (a) peristalsis?
a. | the anatomical part of the body that links the throat to the
esophagus | b. | the rhythmic movement of muscles in the esophagus | c. | the part of the
digestive tract that connects the mouth and the stomach | d. | a special protein
that helps a chemical reaction take place |
|
|
|
65.
|
What is not a function of vitamin C?
a. | helps to heal wounds and resist infections | b. | maintains healthy
bones, skin, and teeth | c. | aids in the absorption of
iron | d. | helps to release energy from carbohydrates |
|
|
|
66.
|
Where are indoles found?
a. | apples | c. | cabbage | b. | red grapes | d. | all of the
above |
|
|
|
67.
|
What is the type of amino acid that your body needs but cannot make?
a. | incomplete amino acid | c. | essential amino acid | b. | complete amino acid | d. | unessential amino
acid |
|
|
|
68.
|
How much daily fiber do adults need?
a. | 29-38 grams | c. | 26 to 38 grams | b. | 20 to 40 grams | d. | 19 to 38 grams |
|
|
|
69.
|
How does biotin affect the level of sugar in the blood?
a. | decreases it | c. | destabilizes it | b. | stabilizes it | d. | increases it |
|
|
|
70.
|
Which is not a characteristic of dietary fiber?
a. | cannot be digested | b. | helps you to feel full | c. | makes digestion more
difficult | d. | creates weight that helps the body eliminate waste |
|
|
|
71.
|
Which is not a product you should avoid to prevent osteoporosis?
a. | tobacco | c. | alcohol | b. | milk | d. | caffeine |
|
|
|
72.
|
What is pellagra?
a. | a desire to eat ice or clay because of an iron deficiency | b. | a nervous system
ailment first identified in East Asia | c. | a disease that produces skin lesions and mental
and digestive problems | d. | a disease resulting from vitamin D deficiency
|
|
|
|
73.
|
What gives the recommended daily amount of nutrients for people of a certain age
and gender group?
a. | Daily Values | c. | Dietary Reference Intake | b. | Recommended Dietary
Allowance | d. | Adequate
Intake |
|
|
|
74.
|
Which is an important trace mineral?
a. | selenium | c. | copper | b. | iodine | d. | all of the
above |
|
|
|
75.
|
Which type of cholesterol is LDL?
a. | lipo-density lipoprotein | c. | “bad”
cholesterol | b. | “good” cholesterol | d. | none of the
above |
|
|
|
76.
|
How are nutrients carried to the liver from the small intestine?
a. | through the pancreas | c. | through the portal artery | b. | through the
villi | d. | through the portal
vein |
|
|
|
77.
|
In addition to glycerol, how many fatty acids are needed to make a
triglyceride?
|
|
|
78.
|
What do some phytochemicals give to plants?
a. | texture | c. | shape | b. | flavor | d. | all of the
above |
|
|
|
79.
|
What are adipose cells?
a. | cells in the body that store fat | c. | cells in the body that dissolve
fat | b. | cells in the body that add fat | d. | cells in the body that digest
fat |
|
|
|
80.
|
What aspect of health might phytosterols have a positive effect on?
a. | dental health | c. | immunity | b. | cholesterol levels | d. | muscle
formation |
|
|
|
81.
|
Which health problem is a consequence of eating too much added sugar?
a. | heart disease | c. | diabetes | b. | overweight | d. | all of the
above |
|
|
|
82.
|
In addition to sterols, what other type of lipid is important in
nutrition?
a. | fatty acid | c. | biglyceride | b. | triglyceride | d. | lipoprotein |
|
|
|
83.
|
What type of foods provide dietary fiber?
a. | only grains | c. | only fruits | b. | only vegetables | d. | only foods from plant
sources |
|
|
|
84.
|
What is an electrolyte mineral?
a. | a mineral that helps form electrolytes, which help cells function | b. | an electrolyte that
helps form minerals, which help cells function | c. | a nutrient that prevents
hypertension | d. | a mineral that helps form sodium, chloride, and
potassium |
|
|
|
85.
|
Which foods do not contain natural sugar?
a. | strawberry | c. | milk | b. | apple | d. | none of the
above |
|
|
|
86.
|
How can you find the grams of sugar per serving in a food?
a. | estimate by how it tastes | c. | use your
textbook | b. | research it on the Internet | d. | read the nutrition label |
|
|
|
87.
|
What happens to water-soluble vitamins that are not used right away?
a. | They are passed through the urine. | c. | They are stored in the body’s
fat. | b. | They are stored in the liver. | d. | They are stored in the body’s
water. |
|
|
|
88.
|
Which foods are also sources of phytochemicals?
a. | dry beans, peas, and lentils | c. | whole grains | b. | herbs, spices, and
tea | d. | all of the
above |
|
|
|
89.
|
How many cups of food can the stomach hold?
a. | up to eight cups | c. | up to seven cups | b. | up to six cups | d. | up to five cups |
|
|
|
90.
|
What are the two categories of minerals?
a. | major and trace | c. | major and micro | b. | water-soluble and
fat-soluble | d. | major and minor
|
|
|
|
91.
|
What is the maximum amount of sugar should a person on a 2,800-calorie diet
eat?
a. | 10 teaspoons | c. | 18 tablespoons | b. | 18 teaspoons | d. | 10 tablespoons |
|
|
|
92.
|
Which is a consequence of a low-carb diet?
a. | blood cholesterol lowers | b. | bones are robbed of
minerals | c. | risk of kidney stones lowers | d. | more proteins are sent to body
tissues |
|
|
|
93.
|
What is oxidation?
a. | a chemical reaction in which molecules lose oxygen | b. | a chemical reaction
in which molecules combine with oxygen | c. | the use of nutrients to provide
energy | d. | none of the above |
|
|
|
94.
|
Which of the following is not a type of fat?
a. | polyunsaturated | c. | hydrounsaturated | b. | saturated | d. | monounsaturated |
|
|
|
95.
|
What are the nutrition standards used on nutrition labels?
a. | Dietary Reference Intake | c. | Recommended Dietary
Allowance | b. | Daily Values | d. | Adequate Intake |
|
|
|
96.
|
What is the health-related reason you should chew solid food to the size and
texture of applesauce?
a. | to keep your gums strong and healthy | b. | to better appreciate the taste of
food | c. | to digest food completely and absorb nutrients | d. | to better appreciate
the texture of food |
|
|
|
97.
|
What is not a part of the digestive system?
a. | bile duct | c. | esophagus | b. | salivary glands | d. | arteries |
|
|
|
98.
|
What is a sugar substitute?
a. | a substance that tastes sweet but has no calories | b. | a substance that
tastes sweet but has a maximum of 10 calories per serving | c. | a substance that
tastes sweet but has few or no calories | d. | a substance that tastes sweet but has few
calories |
|
|
|
99.
|
How much water do you lose each day?
a. | two to three cups | c. | two to three ounces | b. | two to three gallons | d. | two to three
quarts |
|
|
|
100.
|
Which is not a function of cholesterol?
a. | digest fat | c. | make vitamin D | b. | build cells | d. | none of the
above |
|