Biology 103 Nutrition Session: Summer 2017 Section: 71200 … 10… · · 2017-07-15A cookie with...

Biology 103 – Nutrition

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2017-07-15

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of 28 BIO 103 Practice FNX Ch 1 - 16 Q 170714.1.Docx

LO 1.1

1. Megan picks up a sandwich at the campus food truck after class every afternoon before dashing off to her part-time job. Which of the following most likely influences Megan’s food choices in this situation?

A. her ethnic background

B. her busy schedule

C. her emotions

D. her limited budget

LO 1.1

2. Nutrition is

A. the study of genes and their function in the body.

B. the study of how the body functions.

C. the scientific study of how compounds in foods affect body functions.

D. the study of hormones and how they function in the body.

LO 1.2

3. The energy in foods is measured in carbohydrates.

A. true

B. false

LO 1.2

4. A cookie with 13 grams of carbohydrates, 4 grams of fat, and 1 gram of protein contains

A. 54 calories.

B. 65 calories.

C. 70 calories.

D. 92 calories.

LO 1.3

5. The majority of your daily calories should come from

A. fats.

B. minerals.

C. vitamins.

D. carbohydrates.

LO 1.3

6. Which nutrients may help enzymes function in your body?

A. carbohydrates

B. vitamins

C. fat

D. protein



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LO 1.4

7. Everyone needs to take vitamin and mineral supplements to be healthy.

A. true

B. false

LO 1.5

8. Over percent of American adults are overweight. [Mark all that apply]

A. 75

B. 65

C. 55

D. 45

LO 1.6

9. The first step in the scientific method is to

A. make observations and ask questions.

B. form a hypothesis.

C. do an experiment.

D. develop a theory.

LO 1.6

10. Which of the following individuals would be the best to approach for nutritional counseling?

A. a health food store employee

B. your personal trainer at the gym

C. a licensed dietitian nutritionist

D. your roommate, who runs for the campus track team

LO 2.1

1. Healthy eating involves the following three principles:

A. balance, portion control, and variety.

B. variety, moderation, and portion control.

C. balance, moderation, and variety.

D. better nutrition, portion control, and moderation.

LO 2.2

2. The Dietary Reference Intakes (DRIs) are reference values for nutrients and are designed to

A. only prevent nutritional deficiency.

B. provide a ballpark range of your nutrient needs.

C. prevent nutritional deficiencies by meeting your nutrient needs as well as prevent the consumption of excessive and dangerous amounts of nutrients.



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D. outline the health benefits of specific nutrients.

LO 2.2

3. The Estimated Average Requirement (EAR) is

A. the estimated amount of a nutrient that you should consume daily to be healthy.

B. the amount of a nutrient that meets the average needs of 50 percent of individuals in a specific age and gender group.

C. the amount of a nutrient that meets the average needs of 100 percent of individuals in a specific age and gender group.

D. the maximum safe amount of a nutrient that you should consume daily.

LO 2.3

4. The Dietary Guidelines for Americans recommend that you

A. maintain calorie balance over time and sustain a healthy weight.

B. stop smoking and walk daily.

C. sleep eight hours a night and jog every other day.

D. consume adequate nutrients within your calorie needs and stop smoking.

LO 2.3

5. The Dietary Guidelines for Americans is updated every

A. 2 years.

B. 3 years.

C. 4 years.

D. 5 years.

LO 2.4

6. A three-ounce serving of cooked chicken is approximately the size of

A. a 5-year-old’s palm.

B. your adult brother’s palm.

C. your adult sister’s palm.

D. your great-uncle’s palm.

LO 2.4

7. Which of the following foods is most nutrient dense?

A. an orange ice pop

B. an orange

C. orange-flavored punch

D. orange sherbet

LO 2.5



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8. By law, which of the following MUST be listed on the food label?

A. calories, fat, and magnesium

B. fat, saturated fat, and vitamin E

C. calories, fat, and saturated fat

D. calories, sodium, and vitamin B12

LO 2.5

9. The yogurt that you enjoy as a morning snack has a label stating that a serving provides 30 percent of the Daily Value for calcium. A serving of this yogurt is considered

A. low in calcium.

B. high in calcium.

C. an insignificant source of calcium.

D. a good source of both calcium and vitamin D.

LO 2.6

10. Oatmeal is a functional food. It contains a soluble fiber that can help lower your

A. blood pressure.

B. red blood cells.

C. pulse.

D. blood cholesterol.

LO 3.1

1. Food is moved through the GI tract by muscular waves called

A. segmentation.

B. peristalsis.

C. bowel movement.

D. pendular movement.

LO 3.2

2. is the process that breaks down food into absorbable units.

A. Circulation

B. Digestion

C. Absorption

D. Excretion

LO 3.2

3. Chemical digestion begins in the

A. liver.

B. stomach.

C. mouth.

D. colon.



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LO 3.2

4. The name of the protective tissue that covers the trachea when you swallow is the

A. esophagus.

B. tongue.

C. pharynx.

D. epiglottis.

LO 3.2

5. What causes heartburn?

A. improper relaxation of the gastroesophageal sphincter

B. improper contraction of the gastroesophageal sphincter

C. improper and rapid swallowing

D. improper breathing and chest congestion

LO 3.2

6. The name of the secretion produced in the stomach that helps break down protein and activates pepsin is

A. hydrochloric acid (HCl).

B. amylase.

C. bile.

D. gastrin.

LO 3.2

7. The sphincter that separates the stomach from the duodenum is the

A. gastroesophageal sphincter.

B. ileocecal sphincter.

C. pyloric sphincter.

D. colon sphincter.

LO 3.3

8. The compounds that directly help break down foods during digestion are

A. enzymes.

B. hormones.

C. proteins.

D. bicarbonate ions.

LO 3.7

9. A peptic ulcer is a sore, or erosion, in the stomach or intestinal lining caused most often by

A. a diet too high in fiber.

B. the Helicobacter pylori bacterium.

C. acid reflux.



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D. hydrochloric acid.

LO 3.7

10. Celiac disease is an autoimmune malabsorption disorder that causes a person’s own immune system to damage the small intestine when , a protein in wheat, rye, and barley, is consumed.

A. glucose

B. fiber

C. gluten

D. sodium

LO 4.1

1. is the storage form of glucose in your body.

A. Glucagon

B. Glycogen

C. Gluconeogenesis

D. Glucose

LO 4.1

2. Sucrose is a

A. monosaccharide.

B. disaccharide.

C. polysaccharide.

D. starch.

LO 4.2

3. Which of the following can help someone who’s lactose intolerant to enjoy dairy products?

A. drinking Lactaid milk

B. drinking milk on an empty stomach

C. eating a large bowl of ice cream before going to bed

D. having a milkshake for an afternoon snack

LO 4.3

4. The hormone that directs the breakdown of glycogen is

A. galactose.

B. glucagon.

C. insulin.

D. Epinephrine

LO 4.4

5. The minimum amount of carbohydrates needed daily is

A. 75 grams.



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B. 100 grams.

C. 120 grams.

D. 130 grams.

LO 4.4

6. Which of the following nutrients are added to enriched grains?

A. folic acid, thiamin, B12, niacin, and calcium

B. folic acid, thiamin, riboflavin, B12, and iron

C. fiber, thiamin, riboflavin, niacin, and iron

D. folic acid, thiamin, riboflavin, niacin, and iron

LO 4.5

7. Reducing consumption of which item would have the biggest impact on decreasing the amount of added sugars that Americans consume?

A. watermelon

B. candy

C. sugar-sweetened beverages

D. desserts

LO 4.6

8. Which of the following can help reduce your risk of type 2 diabetes?

A. playing computer games

B. eating a high-fiber, plant-based diet lower in added sugars

C. watching TV

D. eating a high-calorie, high-fat diet

LO 4.7

9. Which sugar substitute is made of two amino acids?

A. saccharin

B. monk fruit

C. aspartame

D. sucralose

LO 4.8

10. Your blood cholesterol level is too high, so you would like to eat additional viscous, soluble high-fiber foods to help lower it. A good choice would be

A. low-fat milk.

B. chocolate chip cookies.

C. orange juice.

D. oatmeal.

LO 5.1

1. The primary lipid in your body is



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A. cholesterol.

B. lecithin.

C. triglycerides.

D. chylomicrons.

LO 5.2

2. help(s) to emulsify fat in your gastrointestinal tract.

A. Micelles

B. Lingual lipase

C. Gastric lipase

D. Bile

LO 5.3

3. Fat in foods is a source of

A. flavor.

B. carbohydrates.

C. minerals.

D. fiber.

LO 5.3

4. The type of lipoprotein that carries absorbed fat and other lipids through your lymph system is called

A. VLDL.

B. LDL.

C. bile acid.

D. a chylomicron.

LO 5.4

5. You should keep your dietary fat intake between

A. 8 and 10 percent of your daily calories.

B. 20 and 35 percent of your daily calories.

C. 35 and 40 percent of your daily calories.

D. 300 milligrams and 500 milligrams daily.

LO 5.5

6. Donald has heart disease. To obtain heart-healthy omega-3 fatty acids, he should eat

A. a tuna fish sandwich at lunch and a Burger King fish sandwich for dinner.

B. shrimp for lunch and salmon for dinner.

C. fish and chips for lunch and flounder at dinner.

D. fried fish sticks at lunch and steamed lobster for dinner.

LO 5.6



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7. Fat substitutes are fats that have been modified either to provide the physical attributes of fat for fewer calories or to

A. interfere with the absorption of fat.

B. help the body burn more fat.

C. increase the body’s absorption of fat.

D. affect the taste of dietary fat.

LO 5.7

8. The major dietary component that raises your LDL cholesterol is

A. viscous, soluble fiber.

B. green tea

C. saturated fat.

D. plant sterols.

LO 5.8

9. Which of the following are good sources of the essential fatty acids linoleic acid and alpha-linolenic acid?

A. bananas

B. walnuts

C. oatmeal

D. chocolate

LO 5.8

10. Trans fats are unhealthy for your heart because they

A. lower LDL cholesterol levels.

B. raise HDL and LDL cholesterol levels.

C. raise LDL cholesterol and lower HDL cholesterol levels.

D. have no effect on LDL cholesterol.

LO 6.1

1. A protein’s shape, and therefore its function in your body, is determined by the interactions of with each other and their environment.

A. the amino acids in the protein

B. the water molecules in the protein

C. the carbons in protein

D. the peptide bonds in the protein

LO 6.1

2. There are essential amino acids that cannot be made by the body.

A. 7

B. 9

C. 10



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D. 11

LO 6.1

3. Which of the following will NOT denature a protein?

A. grilling a chicken breast

B. frying an egg

C. marinating a steak in red wine

D. refrigerating milk

LO 6.2

4. Limited amounts of surplus amino acids are stored in your body in your

A. muscles.

B. fat stores.

C. amino acid pools.

D. stomach.

LO 6.3

5. Protein plays many important roles in your body. Which role does it NOT play in your body?

A. helping you fight the flu

B. allowing you to walk, run, sit, and lie down

C. helping you absorb fat-soluble vitamins in the diet

D. transporting fat and cholesterol through your blood

LO 6.4

6. Brendan is a 20-year-old male. How much protein does he need daily?

A. 0.70 gram per kilogram body weight.

B. 0.80 gram per kilogram body weight.

C. 0.85 gram per kilogram body weight.

D. 1.0 gram per kilogram body weight.

LO 6.5

7. Protein is found abundantly in the

A. dairy group and the fat group.

B. protein group and the fruit group.

C. fruit group and the dairy group.

D. dairy group and the protein group.

LO 7.1

1. Which of the following is a water-soluble vitamin?

A. vitamin A

B. vitamin E

C. niacin



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D. vitamin K

LO 7.3

2. The most usable form of vitamin A in your body is

A. retinol.

B. retinal.

C. retinoic acid.

D. retinoids.

LO 7.4

3. You are enjoying a salad bar lunch (good choice!). You want to top your greens with vitamin E–rich foods. You could choose

A. olive oil.

B. pickles.

C. tomatoes.

D. vinegar.

LO 7.5

4. Which of the following vitamins is needed in order for your blood to clot?

A. vitamin D

B. vitamin K

C. beta-carotene

D. vitamin A

LO 7.6

5. Vitamin D is

A. a carbohydrate.

B. made in your body with the help of sunscreen.

C. found in fortified milk.

D. water soluble.

LO 7.8

6. A deficiency of thiamin can cause

A. rickets.

B. beriberi.

C. scurvy.

D. osteomalacia.

LO 7.12

7. Folic acid can help reduce the risk of

A. acne.

B. neural tube defects.



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C. night blindness.

D. pellagra.

LO 7.13

8. Adam Craig is 55 years old. Which of the following might his body have difficulty absorbing?

A. the vitamin B12 in a piece of steak

B. the vitamin B6 in liver

C. the folate in spinach

D. the riboflavin in milk

LO 7.14

9. You are enjoying a breakfast of raisin bran cereal in skim milk accompanied by a glass of orange juice. The vitamin C in the orange juice will enhance the absorption of

A. the calcium in the milk.

B. the vitamin D in fortified milk.

C. the iron in the cereal.

D. the fiber in the cereal.

LO 7.17

10. Which of the following statements is NOT correct? The USP seal on the vitamin label means that the dietary supplement has been tested and shown to

A. contain the amount of the substance that is stated on the label.

B. be of good quality.

C. be free of any contaminants.

D. meet your daily needs of that vitamin

LO 8.1

1. The most abundant substance in your body is

A. magnesium.

B. iron.

C. sodium.

D. water.

LO 8.3

2. Bottled water is regulated by the FDA.

A. true

B. false

LO 8.4

3. In your body, minerals cannot

A. help maintain fluid balance.

B. be part of enzymes.

C. work with your immune system.



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D. help absorb vitamin C.

LO 8.5

4. The daily recommendation for dietary sodium intake for adults up to age 51 is

A. 3,400 milligrams.

B. 2,300 milligrams.

C. 1,500 milligrams.

D. 180 milligrams.

LO 8.6

1. 5. Which are NOT good sources of potassium?

A. fruits and vegetables

B. healthy unsaturated oils

C. dairy and protein

D. vegetables and grains

LO 8.7

1. 6. One cup of skim milk, 8 ounces of low-fat yogurt, and 1½ ounces of reduced-fat Cheddar cheese each provide

A. 100 milligrams of calcium.

B. 200 milligrams of calcium.

C. 300 milligrams of calcium.

D. 400 milligrams of calcium.

LO 8.12

7. You are having pasta for dinner. You want to enhance your absorption of the nonheme iron in the pasta. To do that, you could top your spaghetti with

A. butter.

B. olive oil.

C. tomato sauce.

D. nothing; eat it plain.

LO 8.15

8. Which of the following is NOT a function of selenium?

A. It helps regulate thyroid hormones in your body.

B. It may help fight against certain cancers.

C. It functions as an antioxidant.

D. It is needed to prevent anemia.

LO 8.16

9. Fluoride will help strengthen and repair the enamel on your teeth. What other mineral strengthens your teeth?

A. chloride



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B. phosphorus

C. sulfur

D. zinc

LO 8.17

10. Chromium increases the effectiveness of

A. thyroid hormones.

B. the hormone insulin.

C. antidiuretic hormone (ADH).

D. hemoglobin.

LO 9.1

1. Alcohol provides

A. 9 calories per gram.

B. 7 calories per gram.

C. 4 calories per gram.

D. 0 calories per gram.

LO 9.2

2. Which of the following is NOT considered a standard drink?

A. a 12-ounce can of beer

B. a 7-ounce glass of red wine

C. a shot (1.5 ounces) of liquor

D. a 5-ounce glass of white wine

LO 9.3

3. The major site of alcohol metabolism in your body is your

A. kidneys.

B. lungs.

C. liver.

D. stomach.

LO 9.3

4. Which of the following factors affect(s) your rate of absorption and the metabolism of alcohol?

A. whether you’re male or female

B. the place where you are drinking

C. the time of day you drink

D. the individuals you are drinking with

LO 9.3

5. Blood alcohol concentration (BAC) is the

A. minimum amount of alcohol needed in your blood daily.



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B. amount of alcohol in your blood, measured in grams of alcohol per deciliter of blood.

C. number of drinks you consumed in an hour.

D. grams of alcohol per liter of beverage.

LO 9.4

6. The best cure for a hangover is

A. chicken soup.

B. a light beer.

C. time and abstinence.

D. taking acetaminophen (Tylenol).

LO 9.4

7. The first stage in alcoholic liver disease is

A. malnutrition.

B. a fatty liver.

C. cirrhosis.

D. alcoholic hepatitis.

LO 9.5

8. AUD refers to

A. addiction use disorder.

B. alcohol use disorder.

C. allowing unsupervised drinking.

D. alcohol use deprivation.

LO 9.5

9. Drinking 4 to 5 alcoholic beverages on one occasion in a very short time is called

A. alcohol tolerance.

B. drunk driving.

C. blackout.

D. binge drinking.

LO 9.5

10. Of the following list, who shouldn’t drink alcohol?

A. your pregnant aunt

B. your high school–aged brother

C. your father while he is riding the lawn mower

D. all of the above

LO 10.1

1. Which one of the following is NOT influenced by being overweight?

A. a.heart disease



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B. b.osteoarthritis

C. c.gallbladder disease

D. d.hair loss

LO 10.2

2. Bryan has a BMI of 27. He is considered

A. a.underweight.

B. b.overweight.

C. c.at a healthy weight.

D. d.obese.

LO 10.2

3. Central obesity refers to

A. the accumulation of excess fat in your hips and thighs.

B. the accumulation of excess fat in your stomach area.

C. the accumulation of excess fat in your arms and legs.

D. the accumulation of excess fat in your ankles and feet.

LO 10.3

4. Your basal metabolic rate (BMR) refers to

A. the amount of energy you expend during physical activity.

B. the amount of energy you expend digesting your food.

C. the amount of energy (calories) that you consume daily.

D. the amount of energy expended to meet your basic physiological needs.

LO 10.4

5. You just ate a large plate of pasta and tomato sauce, so your stomach is full and distended. Which hormone is released because of the distention of your stomach?

A. cholecystokinin

B. insulin

C. thyroid hormone

D. leptin

LO 10.4

6. Which of the following can increase your risk of becoming overweight?

A. having a parent who is obese

B. consuming more meals at home than dining out

C. reducing the amount of “screen time” during the day

D. decreasing your portion sizes

LO 10.5



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7. Which are examples of low-energy-density, high-volume foods that can aid in weight loss?

A. raw vegetables and salsa

B. jelly beans

C. olive oil

D. ice cream

LO 10.6

8. Research suggests that accumulating daily, which is the equivalent of walking 5 miles, can help reduce the risk of becoming overweight.

A. 1,000 steps

B. 5,000 steps

C. 7,500 steps

D. 10,000 steps

LO 10.7

9. You are trying to gain weight in a healthy way, and so are looking for foods that add healthy calories. Which of the following foods is both nutrient dense and energy dense?

A. mixed nuts

B. candy

C. black coffee

D. soda

LO 10.8

10. Lanugo, or downy hair growth, is common in what type of eating disorder? [Mark all that apply]

A. anorexia nervosa

B. bulimia nervosa

C. binge eating disorder

D. night eating syndrome

LO 11.1

1. Which of the following is not a component of physical fitness?

A. muscle strength

B. cardiorespiratory endurance

C. stress

D. body composition

LO 11.1



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2. If you are able to do 100 consecutive push-ups without taking a break, you are exhibiting great

A. cardiorespiratory endurance.

B. muscle endurance.

C. flexibility.

D. muscle strength.

LO 11.2

3. Which component of the FITT principle refers to the degree of difficulty at which you perform an activity?

A. frequency

B. intensity

C. duration

D. type

LO 11.3

4. During low-intensity activity, your body obtains most of its energy from

A. muscle glycogen.

B. liver glycogen.

C. muscle protein.

D. fatty acids.

LO 11.3

5. Under what conditions will the body use significant amounts of protein for energy during exercise?

A. inadequate calorie and fluid intake

B. inadequate carbohydrate and protein stores

C. inadequate protein stores and fluid intake

D. inadequate calorie intake and carbohydrate stores

LO 11.4

6. A pregame meal should be

A. high in carbohydrate, low in fat.

B. high in carbohydrate and high in fat.

C. low in carbohydrate, high in fat.

D. low in protein, high in fat.

LO 11.5

7. Which mineral is necessary for energy metabolism and for transporting oxygen throughout the body and within muscle cells?

A. calcium

B. iron

C. vitamin E

D. vitamin C



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LO 11.6

8. A commercial sports drink might be beneficial after 60 minutes or more of exercise because it

A. provides electrolytes and carbohydrates, and contributes to hydration.

B. is marketed to everyone, not just athletes.

C. typically contains 12 to 16 percent carbohydrate.

D. tastes good so you will drink more.

LO 11.6

9. An appropriate exercise recovery beverage would be

A. a soft drink.

B. coffee.

C. low-fat chocolate milk.

D. orange juice.

LO 11.7

10. Acromegaly can be caused by abuse of which ergogenic aid?

A. creatine

B. growth hormone

C. anabolic steroids

D. erythropoietin

LO 12.1

1. Food manufacturers spend the least amount of money on advertising which of the following foods?

A. breakfast cereal

B. candy and gum

C. fruits and vegetables

D. carbonated soft drinks

LO 12.2

2. The majority of farms in the United States are

A. small family run farms.

B. large farms run by the United States government.

C. large farms run by private companies.

D. large farms run by overseas companies.

LO 12.2

3. Most of the corn grown in the United States is

A. used in the National School Lunch Program.

B. used to feed animals.

C. used to make high-fructose corn syrup.

D. sold to local markets and eaten by Americans.



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LO 12.3

4. Pound for pound, which of the following takes the greatest amount of natural resources to grow?

A. poultry

B. beef

C. corn

D. soy

LO 12.3

5. Which of the following represents the most sustainable food choice?

A. purchasing watermelon in Alaska in December (the middle of winter)

B. eating a diet high in animal protein purchased from large chain suppliers

C. purchasing only organically grown fruits and vegetables

D. eating a mostly plant-based diet of mostly locally grown foods

LO 12.4

6. Which of the following practices is a way to protect natural resources?

A. growing as much of a single crop as possible year after year on a plot of land designated for the sole purpose of growing that specific crop

B. chronically treating all livestock used in food production with antibiotics

C. practicing integrated pest management

D. growing livestock used in food production centrally in large feedlots, then transporting food produced from that livestock to consumers all over the country

LO 12.5

7. The process of isolating and inserting a gene from the DNA of one organism into the DNA of another organisms is called

A. plant breeding.

B. DNA insertion.

C. bioterrorism.

D. genetic engineering.

LO 12.6

8. U.S. farmers may receive subsidies from the U.S. government for growing which of the following products?

A. corn

B. carrots

C. watermelon

D. strawberries

LO 12.6

9. A food lobbyist works for

A. the government.



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B. the interests of all food consumers.

C. a food company or organization that has a vested interest in the outcome of food policy.

D. only those in health care.

LO 12.7

10. You are in the supermarket shopping for cereal and find a package of raisin bran that bears the USDA Organic seal. You can be assured that in this cereal

A. 100 percent of the ingredients are certified organic.

B. only ingredients that were grown without the use of any pesticide, even if some of the ingredients are not organic certified, are used.

C. at least 95 percent of the ingredients are certified organic.

D. at least 50 percent of the ingredients are certified organic.

LO 13.1

1. Which of the following may cause a foodborne illness?

A. MSG, sulfites, and nitrates

B. parasites, viruses, bacteria, and naturally occurring chemicals and toxins

C. ascorbic acid, carrageenan, annatto, and phosphoric acid

D. none of the above

LO 13.2

2. The danger zone temperature range at which bacteria will multiply most rapidly is

A. 40°F to 140°F.

B. 45°F to 140°F.

C. 40°F to 145°F.

D. 50°F to 150°F.

E. 50°F to 140°F.

LO 13.2

3. The four critical steps in the food-handling process that you need to take to help prevent foodborne illness are

A. cutting, cleaning, chopping, and chilling.

B. cleaning, combating cross-contamination, cutting, and chilling.

C. clearing, combating cross-contamination, cutting, and chilling.

D. cleaning, combating cross-contamination, cooking, and chilling.

E. cooking, combating cross-contamination, cutting, and chilling.

LO 13.2

4. Though most bacteria will grow more slowly in a refrigerator set at 40°F and below, one of the following does not. Which one?

a.E. coli O157: H7

A. Salmonella



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B. Norwalk virus

C. Campylobacter

D. Listeria

LO 13.3

5. Which of the following U.S. government agencies is NOT involved in policing the food supply?

A. the Internal Revenue Service (IRS)

B. the Food and Drug Administration (FDA)

C. the Centers for Disease Control and Prevention (CDC)

D. the United States Department of Agriculture (USDA)

LO 13.3

6. The “Best if Used By” date on a food container refers to the date by which

A. you should consume the product so that you don’t get sick.

B. you should consume the product to get your money’s worth.

C. you should purchase the product.

D. to consume the product to enjoy it at its best quality.

LO 13.4

7. Two intentional food additives that some people are sensitive to are

A. Salmonella and antioxidants.

B. heat and lemon juice.

C. sulfites and MSG.

D. dioxins and MSG.

LO 13.4

8. Which of following is NOT a function of food additives?

A. adding neurotoxins to foods

B. preventing spoilage

C. increasing the shelf life of a food

D. enhancing the flavor of foods

LO 13.5

9. All of the following are examples of foodborne diseases caused by toxins that occur naturally in foods EXCEPT

A. scombrotoxic poisoning.

B. paralytic shellfish poisoning.

C. sulfuric acid poisoning.

D. ciguatera poisoning.

LO 13.6

10. Food can be the primary agent of bioterrorism by being contaminated with a biological or chemical toxin. Which of the following is NOT an example of bioterrorism?



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A. airborne mercury from a local factory accumulating in a body of water and being consumed by fish in the toxic form of methylmercury

B. adding botulism to the food served at major national hospitals

C. contamination of a nation’s water supply with Shigella

D. the spread of E. coli in the distribution of food via purposeful placement of a food item contaminated with E. coli

LO 14.1

1. To prevent neural tube birth defects, a woman should take 400 micrograms of folic acid daily

A. during the first trimester.

B. during the second trimester.

C. throughout her childbearing years, if she’s capable of conceiving.

D. during the last trimester.

LO 14.2

2. To support the birth of a healthy 6.5- to 8.5-pound baby, how many pounds should a normal-weight woman gain during pregnancy?

A. 10 to 15 pounds

B. 25 to 35 pounds

C. 15 to 25 pounds

D. 37 to 54 pounds

LO 14.

3. Two potential complications of pregnancy that must be closely monitored by a health care provider are

A. cravings and morning sickness.

B. gestational diabetes and preeclampsia.

C. weight gain and exercise.

D. constipation and heartburn.

LO 14.4

4. During the third trimester of pregnancy, a woman who begins pregnancy at a healthy weight should increase her daily calorie intake by

A. 450 calories a day.

B. 340 calories a day.

C. 500 calories a day.

D. No increase is needed.



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LO 14.5

5. During pregnancy, a teenage mother’s need for many nutrients increases. Which nutrient requirement is unlikely to be met through her diet alone?

A. iron

B. folic acid

C. calcium

D. all of the above

LO 14.6

6. Breast-feeding cannot

A. help women reduce their risk of breast cancer.

B. reduce women’s risk of type 2 diabetes.

C. prevent pregnancy.

D. decrease the risk of the baby developing respiratory and ear infections.

LO 14.7

7. A breast-feeding mother should limit her intake of which of the following?

A. fish, especially deep-sea fish high in mercury

B. caffeine

C. alcohol

D. all of the above

LO 14.8

8. The best alternative to breast-feeding is to feed an infant with

A. commercially made formula.

B. cow’s milk.

C. soy or almond milk.

D. pureed baby food.

LO 14.9

9. Andy is a healthy 3-month-old baby boy who is being breast-fed by his mother. Which of the following nutrients should be added to his diet in supplement form?

A. vitamin D

B. potassium

C. vitamin C

D. omega-3 fats

LO 14.10

10. Six-month-old Cathy is ready to take on solid foods. One healthy and safe first food that could be introduced in her diet is

A. chopped meat.

B. ready-to-eat crunchy cereal.



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C. iron-fortified rice cereal.

D. scrambled eggs.

LO 15.1

1. Because they are still growing but have diminished appetites (compared with infants), toddlers and preschoolers should

A. consume large meals.

B. consume nutrient-dense foods.

C. consume foods high in fat.

D. consume foods high in sugar.

LO 15.2

2. According to Ellyn Satter’s Division of Responsibility, parents are responsible for

A. what and how much a child eats.

B. when and how much a child eats.

C. when, where, and what a child is offered to eat.

D. all aspects of feeding a child.

LO 15.3

3. Breakfast is important for school-aged children because

A. it improves alertness and ability to concentrate throughout the day.

B. it helps them slow down in the morning.

C. it gives them energy for after-school activities.

D. it prevents adult obesity.

LO 15.4

4. There appears to be a relationship between the rise in childhood obesity and the increase in

A. ahildhood cancers.

B. ADHD.

C. type 2 diabetes in children.

D. childhood cavities.

LO 15.5

5. Which mineral supports healthy bone development and is particularly important during adolescence?

A. calcium

B. iron

C. vitamin D

D. copper

LO 15.6

6. Teen boys and girls are at risk for a deficiency of which of the following?

A. fat



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B. vitamin C

C. iron

D. vitamin A

LO 15.7

7. Which of the following two nutrient needs increase with age?

A. water and lead

B. calcium and vitamin D

C. protein and lipids

D. vitamin K and biotin

LO 15.8

8. Which of the following probably has the most influence on older adults’ ability to consume a nutritious diet?

A. a.eating three meals a day

B. working outside the home

C. television-watching habits

D. living on a fixed income

LO 15.9

9. Carcinogens, or cancer-causing agents, include which of the following?

A. alcohol

B. tobacco

C. red and/or processed meats

D. all of the above

LO 15.10

10. Congregate meals are

A. meals delivered to the homes of older adults who are homebound.

B. frozen meals that adults can purchase at the supermarket.

C. hot meals that are served at a site in the community, such as at churches and synagogues.

D. meals made at home and eaten with friends.

LO 16.1

1. What is food insecurity?

Food insecurity happens only in developing countries, when they can’t get enough food because of civil unrest.

A. Food insecurity is the same thing as hunger.

B. Food insecurity is a lack of adequate nutrition for an active, healthy life.

C. Food insecurity describes a lack of sufficient calories in the diet for an active, healthy life.

LO 16.2

2. Food insecurity exists because



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A. not enough food is produced in the world to feed everyone adequately.

B. food distribution is uneven, and some people do not have access to enough food.

C. some people choose not to eat.

D. people feel insecure about whether their food is safe.

LO 16.2

3. Who are the “working poor”?

A. all individuals classified as low income by the United States Department of Labor

B. all individuals who fall outside the middle-class range of income

C. all individuals who are employed but have incomes that fall below the poverty line

D. all minimum-wage workers

LO 16.3

4. What is one of the most common causes of food shortages?

A. poverty

B. lack of education and economic opportunity

C. war, natural disaster, or civil unrest

D. drought

LO 16.4

5. Which of the following groups is especially vulnerable to food insecurity–related illness?

A. infants and young children

B. adolescents

C. adult men

D. adult women

LO 16.4

6. Which of the following is a nutritional risk factor for older adults?

A. increased metabolic rate

B. rapid cell growth and turnover

C. decreased sense of taste and smell

D. increased energy needs

LO 16.5

7. What is the general term for the common condition in which micronutrients are consistently deficient in the diet?

A. malaria

B. hidden hunger

C. diarrhea

D. dehydration

LO 16.5



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8. A lack of which micronutrient has been implicated in causing blindness in children?

A. vitamin K

B. vitamin A

C. iodine

D. iron

LO 16.6

9. Which nutrients are most likely to be used to fortify food?

A. vitamins D, E, and K

B. sodium, potassium, and chloride

C. magnesium, phosphorus, and sulfur

D. iron, iodine, and vitamin A

LO 16.6

10. Which of the following programs serves the greatest number of people in the United States?

A. Meals on Wheels

B. Supplemental Nutrition Assistance Program

C. Feeding America

D. the National School Lunch program

Biology 103 Nutrition Session: Summer 2017 Section: 71200 … 10… · · 2017-07-15A cookie with...

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