“Nutrition Exam I Sample
Questions II"
By Ramesh C.Reddy
Pittsburgh Standard
Tuesday, September 26, 2006
Editors Note:
After spending time in prayer to the Lord Jesus to help me study for
the exam, I have prepared my own sample exam multiple choice questions
and fill in the blanks in anticipation of the real exam. I wanted to
share them with you all on this site to help you study if you think it
would be helpful. If you do not know what each term in the multiple
choice means, I would go over those terms. Use the glossary in our
textbook to help you study including the chapters. Some of the terms do
not exist.
I do not know if the real exam will be easier than the one I prepared
to help me study or if it will be harder. I wrote 50 multiple choice
questions for the five chapters. These questions do not cover all the
material in the notes or textbook but are a good way to study material
you do not know the correct answer to!
Remember, our test does need a bit of memorization since that’s the only
way we can get the fill in the blanks right so I would approach the
multiple choice questions as fill in the blanks first. If you don’t know
the answer, then look at the choices and try to figure out the answer.
Have your notes and textbook ready! I do hope it helps you all to study!
Take this sample exam in test conditions and see how well you will do
and where you need to brush up on!
1) These are the functions of body protein
A. Immune function where antibodies attach bacteria and viruses
B. Fluid balance where blood proteins attract fluid.
C. Acid base balance where proteins act as buffer
D. Transport lipoproteins and other carrier molecules
E. All of the Above
2) You need increased protein needs when you have
A. Physical Stress
B. Injury
C. Intense weight training
D. All of the Above
E. None of the Above
3) Food sources of Omega 6 fatty acids are
A. Leafy vegetables
B. Seeds, Nuts, Grain
C. Vegetable Oils
D. Poultry Fat
E. All of the Above
4) Forms fatty deposits in the arteries which may lead to
narrowing of the arteries, restricted blood flow and eventually to heart
attack or stroke.
A. Alcohol
B. Smoking
C. Cholesterol
D. Fatty acids
E. None of the Above
5) All of the following are soluble fibers except
A. Whole grain products
B. Oat Products
C. Barley Products
D. Legumes Products
E. None of the Above
6) Soluble fiber is shown to be effective in all of the following except
A. Reducing the risk of cardiovascular disease
B. Reducing the risk of diabetes
C. Reducing the risk of colon cancer
D. Reducing total blood cholesterol
E. Regulating blood sugar levels
7) Function as coenzyme factors
A. Vitamins
B. Minerals
C. Fats
D. Both a and b
E. Carbohydrates
8) Builds hemoglobin in the blood
A. Iron
B. Zinc
C. Thiamin
D. Niacin
E. None of the above
9) Food consumption process starts here
A. Mouth
B. Bile
C. Liver
D. Stomach
E. Small Intestine
10) Divides fat into small pieces to assist fat enzymes
A. Digestive enzymes
B. Water and electrolytes
C. Mucus
D. Bile
E. Hydrochloric Acid and Buffer Ions
11) Amino acids participate in protein building through a process known
as
A. Anabolism
B. Metabolism
C. Botulism
D. Catabolism
E. Databolism
12) Structural and mechanical functions of body protein occur in
A. Collagen
B. Keratin
C. Motor Proteins
D. A and B
E. All of the Above
13) Essential for growth, cell structure, and the maintenance of a
healthy immune system
A. Omega 6 Fatty Acids
B. Omega 3 Fatty Acids
C. Omega 2 fatty Acids
D. Omega 7 fatty acids
E. None of the Above
14) All of the following are recommendations for Omega 3 fatty acid
intake
A. Linolenic acid: oils, nuts, seeds, and soybeans
B. Human Milk
C. Fatty Cold Water Fish
D. A, B, and C
E. A & C
15) Primary function of ________ is tissue building.
A. Fats
B. Vitamins
C. Proteins
D. Carbohydrates
E. Minerals
16) Provide Amino Acids necessary for building and repairing tissues
A. Carbohydrates
B. Proteins
C. Fats
D. Fiber
E. None of the Above
17) Specific nerves regulate muscle action along the ________ tract.
A. Esophagus
B. Anus
C. Gastro Intestinal
D. Small Intestine
E. Large Intestine
18) Rhythmic waves that mix the food mass and move it forward
A. Periodic muscle contraction
B. Periodic muscle relaxation
C. Muscle tone
D. Muscle tonic contraction
E. Both A & B
19) These type of amino acids cannot be manufactured in the body and
must come from diet.
A. Conditionally indispensable amino acids
B. Indispensable amino acids
C. Dispensable amino acids
D. Essential amino acids
E. Both B & D
20) Sequence of amino acids determines
A. Function
B/ Shape
C. Blocks
D. Heat
E. Acidity
21) Examples of Omega 3 fatty acids are
A. Salmon
B. Flax Seed
C. Oils from cold water fish such as tuna
D. Herring and Sardines
E. All of the Above
22) Omega 3 fatty acids are
A. EPA and DHA
B. Made from linolenic acid
C. Important for heart health
D. May support immunity and inhibit development of certain cancers
E. All of the Above
23) All of the following are true about dietary fiber except
A. Not digestible
B. Digestible
C. Important in health promotion and disease prevention
D. Remains undigested in the GI tract and provides bulk to a diet
E. Cellulose
24) ________foods provide practical energy (calorie) sources because of
their availability, relatively low cost, and storage capacity.
A. Carbohydrates
B. Fats
C. Proteins
D. Vitamins
E. Minerals
25) Carbohydrates are
A. Primary source of fuel for heat.
B. Maintain body's back-up store of quick energy
C. Should provide 45 - 65% of total kcal
D. Primary source of fuel for energy
E. All of the Above
26) Secondary storage form of heat and energy come from
A. Proteins
B. Minerals
C. Fats
D. Carbohydrates
E. Vitamins
27) Beginning in the mouth, muscles and nerves in the GI tract
coordinate their actions to provide motility, an automatic response to
the presence of food
A. Small Intestine motility
B. Large Intestine motility
C. Esophagus motility
D. Automatic motility
E. None of the Above
28) This is a characteristic of amino acids
A. Each protein is made up of hundreds of amino acids
B. Amino acids form unique chain sequences to form specific proteins
C. When protein foods are eaten, proteins are broken down into amino
acids.
D. Amino Acids are reassembled in the body to form a variety of protein
E. All of the above
29) Protein is a compound composed of
A. Hydrogen atoms
B. Oxygen atoms
C. Carbon atoms
D. Nitrogen atoms
E. All of the above
30) Known as essential fatty acids since they cannot be synthesized by
the body
A. Monounsaturated fats
B. Saturated fats
C. Trans fats
D. Polyunsaturated fats
E. Unsaturated fats
31) Excess dietary _____ especially from animal food sources is a health
risk factor.
A. Fiber
B. Protein
C. Carbohydrates
D. Fat
E. None of the Above
32) Dietary fiber is provided in
A. Whole grains
B. Legumes
C. Vegetables
D. Fruits
E. All of the Above
33) Absorb water and swell to a larger bulk
A. Dietary fiber known as noncellulose polysaccharide
B. Dietary fiber known as cellulose polysaccharide
C. Disaccharides
D. Monosaccharides
E. Lignin
34) Digestion in the mouth and esophagus occurs when these glands at the
back of the tongue secrete a lingual lipase
A. Salivary glands
B. Adrenaline glands
C. Ebner's glands
D. Mucus glands
E. Pitituiary glands
35) In mechanical digestion, __________ breaks down food.
A. Constipation
B. Mastication
C. Lubrication
D. Both A and B
E. Both A and C
36) Undernutrition has the following characteristics
A. Limits work capacity
B. Limits immune system
C. Limits mental activity
D. Less than desired amounts of nutrients
E. All of the above
37) Sudden increases in fiber can result in
A. Gas
B. Bloating
C. Constipation
D. All of the above
E. None of the above
38) Functions of fat in the body
A. Provides a backup energy supply for the body that can be used when
carbs are low.
B. Supplies essential nutrients in the form of fatty acids to the body,
which are necessary for proper functioning
C. Increases one's feeling of fullness after eating
D. All of the above
E. None of the above
39) Recommended protein intakes should be
A. Percentage of total calories
B. Percentage of total fat
C. Absolute number (grams/day)
D. Both A & C
E. None of the above
40) Sets maximum intake unlikely to pose adverse health risks
A. Tolerable upper intake levels
B. Adequate Intake
C. Recommended Daily Allowance
D. Estimated Average Requirement
E. Recommended Doses
41) Energy for physical activities and all work of body cells
A. Basic fuel supply
B. Intermediate fuel supply
C. Reserve fuel supply
D. Advanced fuel supply
E. None of the above
42) Fats in the small intestine triggers release of the hormone ________
which signals the gall bladder to release its store of bile.
A. Triglyceride
B. Hydrolysis
C. Enzyme
D. Cholecystokinin
E. Dopamine
43) Building of larger substances from smaller particles such as
building a complex protein from single amino acids
A. Anabolism
B. Metabolism
C. Botulism
D. Catabolism
E. None of the above
44) Brain is dependent on minute - minute supply of ________ in the
central nervous system.
A. Glycogen
B. Triglyceride
C. Glucogenesis
D. Glucose
E. Fructose
45) Stored in liver and muscles for quick energy to be used at a later
time
A. Glycogen
B. Glucose
C. Galactose
D. Bile
E. Fat
46) ______ servings of fruits and vegetables per day are recommended
A. 5 - 13
B. 5 - 7
C. 7 - 12
D. 7 - 10
E. 6 - 12
47) This is a vegetable subgroup that should be eaten several times a
day
A. Dark Green
B. Orange
C. Legumes
D. Starchy vegetables
E. All of the Above
48) Only _______ foods contain fiber.
A. Animal foods
B. Seafoods
C. Plant foods
D. Whole foods
E. All of the Above
49) Most Americans eat twice as much ________ mg per day of Sodium.
A. 2300
B. 2200
C. 4000
D. 3000
E. 2400
50) Make most fats ________ and ________ fatty acids.
A. Polyunsaturated, Monounsaturated
B. Unsaturated, Trans
C. Trans, Monounsaturated
D. Monounsaturated, Unsaturated
E. Saturated, Trans
Nutrition Exam I Sample Questions Answer Key
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