Spring 2015: Exam 3 with Answers
Spring 2015: Exam 3 with Answers FDNS 2100
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This 12 page Study Guide was uploaded by Jessica Lindler on Sunday November 8, 2015. The Study Guide belongs to FDNS 2100 at University of Georgia taught by Barbara M. Grossman in Summer 2015. Since its upload, it has received 61 views. For similar materials see Human Nutrition and Food in Human Development at University of Georgia.
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Date Created: 11/08/15
Form A FDNS 2100 NAME_________________________________ Spring 2015 / Dr. Grossman (please print) Exam 3 FORM A Choose the best answer for each of the following. For all calculations, round to the nearest whole number. If the decimal is 4 or less, round down; if the decimal is 5 or more, round up. 1. My exam is a. Form A (mark this one!…and print your name above) b. Form B 2. In order to help a friend with an eating disorder, it is useful to (from handout in class) a. express your feelings honestly with the person; she/he probably senses how you’re feeling anyway b. engage in social activities that don’t involve food. c. arrange an “intervention” with several close friends who can confront the person all together d. a and b e. a, b and c 3. Which of the following are aspects of “normal” eating? a. being able to eat when you are hungry and continue eating until you are satisfied b. undereating at times and wishing you had more c. overeating at times and feeling stuffed and uncomfortable d. being flexible about eating, it varies in response to your emotions, your schedule, your hunger and your proximity to food e. all of the above 4. Factor(s) that might contribute to another’s eating disorders (from the handout given in class) are: a. encouraging someone to lose weight b. criticizing our own eating c. discussing measurements, weights or clothing sizes d. a and b e. a, b, and c 5. A good source of this nutrient is ocean mist. This nutrient is a component of thyroid hormone. a. magnesium b. copper c. chromium d. iodine e. sodium You must print your name on the first page and turn in this exam 1 Form A Match the following with the best answer. Use each answer only once. 6. Phosphorous B a. chocolate is a good source 7. Sodium C b. found in high levels in soft drinks 8. Fluoride E c. found in high levels in processed foods 9. Selenium D d. deficiency increases risk of heart disease 10. Magnesium A e. drinking water is a good source 11. Sulfur is contained in all proteincontaining foods and functions to a. form “bridges” in proteins to stabilize the shape/structure b. maintain blood glucose c. maintain water balance d. carry oxygen to cells e. aid in bone mineralization to keep bones strong 12. This nutrient is the major anion outside the cell, and is part of stomach acid. a. chloride b. potassium c. sodium d. selenium e. chromium 13. During Spring Break, if you snacked on potato chips and ate apple pie, instead of eating potatoes and apples, you consumed a lot of ____ and not much ____. a. iron…selenium b. chloride…chromium c. zinc…sulfur d. sodium…potassium e. phosphorous….fluoride 14. When blood calcium is low, which of the following occurs? a. intestines absorb more calcium b. bones release more calcium c. kidneys excrete less calcium d. a and b e. a, b and c 15. If a person is allergic to milk, then he/she might obtain dietary calcium from a. sardines b. soy milk c. bananas d. a and b e. a, b and c You must print your name on the first page and turn in this exam 2 Form A You must print your name on the first page and turn in this exam 3 Form A 16. Electrolytes create _______ which is caused by water following electrolytes within or between cells. a. energy b. active transport c. osmotic pressure d. passive diffusion e. acid reflux 17. A deficiency of this nutrient is the most common nutrient deficiency in the US and worldwide. A good source is meat, especially red meat. a. calcium b. iron c. potassium d. phosphorous e. fluoride 18. Recommendations to decrease bone loss include a. adequate vitamin E intake b. adequate calcium intake c. weight bearing exercise d. b and c e. a, b and c nd 19. This nutrient is part of DNA and RNA, and is the 2 most abundant mineral in the body. a. calcium b. zinc c. sulfur d. potassium e. phosphorus 20. A deficiency of this nutrient results in arrested sexual maturation and good sources include shellfish (oysters) and meat. a. zinc b. iron c. chromium d. selenium e. fluoride 21. Copper functions to ____ and can be found in meats, whole grains and nuts. a. facilitate glucose uptake into cells b. help form hemoglobin c. maintain heart rate d. increase nerve conduction in the brain e. increase iron update by the GI tract You must print your name on the first page and turn in this exam 4 Form A You must print your name on the first page and turn in this exam 5 Form A 22. This nutrient is the principal cation within the cells, and fresh fruits and vegetables are a good source. a. iodine b. iron c. potassium d. sodium e. chloride 23. This nutrient inhibits muscle contraction and blood clotting and protects against hypertension. a. calcium b. chromium c. sulfur d. magnesium e. phosphorus 24. This nutrient functions as an antioxidant and makes thyroid hormone active. Good sources are meat and other animal products as well as whole grains. a. calcium b. fluoride c. selenium d. chromium e. sodium 25. This nutrient may help with diabetes, as it facilitates glucose uptake into cells. a. iron b. chromium c. selenium d. iodine e. phosphorus 26. Which of the following enhances iron absorption? a. tannic acid (tea, coffee) b. vitamin C c. calcium d. phytates and fibers 27. Which of the following would contain the LOWEST amount of sodium? a. pizza b. pickles c. canned soup d. salt e. oranges You must print your name on the first page and turn in this exam 6 Form A 28. When raw vegetables are exposed to unsafe bacteria from a cutting board that was used to cut raw chicken, this is referred to as (from the video shown in class) a. pasteurization b. crosscontamination c. bacterial exchange d. microbe transfer e. food safety faux pas 29. A high sodium intake is associated with ____ loss from the body (from the reading assignment). a. calcium b. chloride c. fluoride d. iodine e. selenium 30. In an alcoholdrinking situation, you should call for help for a friend who has been excessively drinking when (from alcohol handout) a. he/she is unresponsive b. breathing is too slow (< 10 breaths per minute) c. skin is pale or bluish d. he/she is vomiting while passed out e. all above are reasons to call for help 31. Some behaviors that indicate lowrisk drinking include a. eating food while drinking b. drinking a glass of water in between alcoholic drinks c. fasting all day before drinking d. a and b e. a, b and c 32. Which of the following is/are TRUE statement(s) about alcohol drinking? a. you should drink on an empty stomach to decrease the chance of vomiting b. drinks that have caffeine and alcohol combined (e.g. Four Loko) are better to drink since they help keep you alert and functioning c. alcohol can cause both mental and physical impairment, and mental impairment occurs before physical impairment d. a and b e. a, b and c 33. A food that has been genetically engineered to provide betacarotene and thus fight vitamin A deficiency and childhood blindness worldwide is (from the reading assignment) a. wheat b. corn c. soy d. rice You must print your name on the first page and turn in this exam 7 Form A e. beans 34. To prevent food borne illness, you should a. keep hot foods hot b. keep cold foods cold c. keep raw foods separate d. keep your hands and kitchen clean e. all of the above 35. Food should NOT stay in the Temperature Danger Zone for more than a. 1 hr b. 2 hr c. 6 hr d. 12 hr e. 24 hr 36. The Temperature Danger Zone at which bacterial growth in food is rapid, is a range of temperatures from a. 30 degrees F to 130 degrees F b. 40 degrees F to 140 degrees F c. 50 degrees F to 150 degrees F d. 60 degrees F to 160 degrees F e. 70 degrees F to 170 degrees F 37. Which of the following would be a lowrisk food in terms of risk for food borne illness? a. whole milk b. chicken c. raw vegetables d. saltine crackers e. sushi 38. Food additives can NOT be used a. if they significantly destroy nutrients b. to prevent foods from undergoing changes in color/flavor due to oxygen exposure c. to protect food from microbial growth d. to replace nutrients lost after processing e. to add extra nutrients 39. The FDA collects and analyzes domestic and imported foods 4 times per year for a. pesticide levels b. heavy metals c. industrial chemicals d. b and c e. a, b and c You must print your name on the first page and turn in this exam 8 Form A You must print your name on the first page and turn in this exam 9 Form A 40. Most foodborne illnesses (e.g. food poisoning) are caused by errors committed a. in your own kitchen b. in the food processing plant c. while growing the raw materials d. in a commercial setting (e.g. restaurant) e. in a grocery store 41. Pasteurization is the process of using ____ to kill germs in foods. a. microwave radiation b. bleach c. heat d. pressure e. loud music 42. Which of the following is acceptable to give an infant who is 3 months old and no longer breastfeeding? a. whole (cow’s) milk b. 2% (cow’s) milk c. infant formula d. powdered coffee creamer e. all of the above are acceptable to give an infant at 3 mos 43. Benefits of breastfeeding for the infant include all of the following EXCEPT: a. it decreases risk of Down’s syndrome b. it provides antibodies c. it provides nutrients that are very absorbable d. it decreases risk of childhood obesity e. all of the above are benefits of breastfeeding 44. A good rule of thumb when feeding children is for the parent to a. reward them with dessert when they eat their vegetables b. make them eat everything on their plate to encourage acceptance of foods c. choose what foods to serve and let the child choose how much of those foods to eat d. forbid sugary or fatty snacks (“junk food”) so that they won’t develop a taste for it e. a and b 45. Obesity in children should be initially treated by a. giving the child appetitesuppressing medication b. putting the child on a low calorie diet c. allowing the child to grow into his/her weight d. use meal replacements such as SlimFast to decrease calorie intake e. bariatric surgery (e.g. stomach stapling or gastric bypass) You must print your name on the first page and turn in this exam 10 Form A TURN OVER 46. As children transition from infancy to childhood, intake of which nutrient typically declines? a. sodium b. glucose c. potassium d. iron e. selenium 47. Which of the following would be the LEAST likely to cause an allergic reaction when fed to children? a. pecan pie b. scrambled eggs c. orange juice d. peanut butter and jelly sandwich e. ice cream 48. This vitamin is often deficient in the elderly, due to decreased intake and absorption and decreased ability to synthesize it in the skin. a. vitamin A b. vitamin C c. vitamin D d. vitamin E e. folate 49. Elderly individuals can suffer from diminished secretion of intrinsic factor. This results in decreased absorption of a. folate b. vitamin B 12 c. vitamin C d. vitamin A 50. The Final exam for this class is mandatory (cannot be dropped) and is based on previous exams (questions will be rewritten) and new material since the 3 exam. The final exam for this class is scheduled for ______ and will be in our regular classroom (room 171, Miller Learning Center). a. April 29 (Wednesday) at 3:00 pm b. April 30 (Thursday ) at 12:00 pm c. May 1 (Friday) at midnight d. May 4 (Monday) at 8:00 am e. final exam?....what final exam? FALL SEMSESTER 2015 FINAL EXAM: December 10 (Thursday) at 12:00 PM You must print your name on the first page and turn in this exam 11 Form A Turn in your Scantron and EXAM An exam key and your score will be posted on eLC Remember, each of the 3 exams is worth 400 pts, and the lowest of the 3 exams will be dropped from your final point tally. Each of the 50 questions on this exam is worth 8 pts (50 x 8 pts = 400 pts). You must print your name on the first page and turn in this exam 12
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