NUTRI 2000 Exam 2 Practice Tests (Vines)
NUTRI 2000 Exam 2 Practice Tests (Vines) Nutrition 2000
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This 19 page Class Notes was uploaded by Amy Notetaker on Thursday March 3, 2016. The Class Notes belongs to Nutrition 2000 at Auburn University taught by Dr. Katie Vines in Winter 2016. Since its upload, it has received 142 views. For similar materials see Nutrition and Health in Nutrition and Food Sciences at Auburn University.
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Date Created: 03/03/16
90N gtwagtwwe UWWUgt0gtOW 3339 01gt 2B 13D I4A 15A 16C 17C I8B 19C 208 218 228 238 24C 25A 26A 27B 28D 29C 30C 31C 32B 33C 34C 358 36A 37C 388 39C LIPIDS ANSWER KEY 40 B 418 42A 43C 44A 45D 46D 47A 48D 49C LlPlDS PRACTICE TEST Why don t lipids dissolve in water a They have a hydrophilic nature b They have a hydrophobic nature c They have a oxophilic tail d They have a oxophobic tail What is the most common type of lipid a Monoglyceride b Diglyceride c Triglyceride d Polyglyceride Fats are at room temperature oils are temperature a Solid liquid b Solid solid c Liquid solid d Liquid liquid What is the alpha end of a fatty acid a Methyl b Base c Acid d Lipid What is the omega end of a fatty acid a Methyl b Base c Acid d Lipid What is a fatty acid with 1 double bond a Polyunsaturated b Unsaturated c Monounsaturated d Saturated What is a fatty acid with 2 or more double bonds a Polyunsaturated b Unsaturated c Monounsaturated d Saturated What type of unsaturated fatty acid is it when the hydrogens lie on the same side as the carbon carbon double bond a Polyunsaturated at room b Cis c Monounsaturated d Trans 9 What type of unsaturated fatty acid is it when hydrogens lie across from each other a Polyunsaturated b Cis c Monounsaturated d Trans 10 What type of fatty acid is it when the first double bond is 3 carbons from a methyl end a Omega 3 b Omega 4 c Omega 6 d Omega 9 1 1What type of fatty acid is it when the first double bond is 6 carbons from a methyl end a Omega 3 b Omega 4 c Omega 6 d Omega 9 12 What is the major omega 3 fatty acid a Oeic acid b Alpha linoleic c Monounsaturated d Linoleic 3What is the major omega 6 fatty acid a Oeic acid b Alpha linoleic c Monounsaturated d Linoleic 14 What is the major omega 9 fatty acid a Oeic acid b Alpha linoleic c Monounsaturated d Linoleic 15 What is the polyunsaturated fatty acid EPA needed for a Visioninflammatory agent b Skininflammatory agent c Fetus brain developmentnervous system development d Fetus body and brain development 16 What is the polyunsaturated fatty acid DHA needed for a Visioninflammatory agent b Skininflammatory agent c Fetus brain developmentnervous system development d Fetus body and brain development I7What is a simple 3 carbon alcohol glycerol which is a backbone for 3 fatty acids a Monoglyceride b Diglyceride c Triglyceride d Polyglyceride 18 How much of our calories have to be from essential fatty acids a 2 b 5 c 7 d 10 19 What is built on the backbone of glycerol with at least one fatty acid replaced with a phosphorus containing compound a Lipids b Sterols c Phospholipids d Omega 3 fatty acids 20 What has a multi ringed structure that set them apart from other lipids a Lipids b Sterols c Phospholipids d Omega 3 fatty acids 21What is a type of sterol that helps in forming hormones a Lipids b Cholesterols c Phospholipids d Omega 3 fatty acids 22 Which of these foods provides omega 3 a Marbled meat b Fatty fish c Butter d Poultry with skin 23These foods contain no more than 3 grams of fat per serving a Reduced fat b Low fat c Fat free d Fat filled 24These foods contain less than 12 grams of fat per serving a Reduced fat b Low fat c Fat free d Fat filled 25These foods contain 25 less fat compared to most of the foods in its category a Reduced fat b Low fat c Fat free d Fat filled 26 What is it called when the double bonds in unsaturated fatty acids break down a Rancidity b Hydrogenation c Expansion d Hydrophilic 27What is it called when hydrogen is added by bubbling hydrogen gas under pressure into liquid oils a Rancidity b Hydrogenation c Expansion d Partial hydrogenation 28 What is it called when hydrogenation process occurs but the product is made to be a semi solid a Rancidity b Hydrogenation c Expansion d Partial hydrogenation 29 How much of their total calories in trans fat do Americans consume a 1 b 2 3 c 3 4 d 5 6 30 What enzyme breaks down fat a Amylase b Maltase c Lipase d Galactase 31Where does most of the lipid digestion occur Liver b Stomach c Small intestine Q Q Large intestine 32 What is used to help in fat transportation Lipos Lipoproteins D O c Chylomicrons Q Chylomegans 33What carries dietary fats Lipos D O Lipoproteins c Chylomicrons Q Chylomegans 34 What is the enzyme that breaks down triglycerides into fatty acids and glycerol Amylase b Lipase c Lipoprotein lipase Chylomicrons 35 What body part is the manufacturing site for lipids and cholesterols a Pancreas Q O O Liver c Stomach d Gallbladder 36 What are lipoproteins that carry cholesterol and lipids which have been newly synthesized by the liver a VLDL b LDL c HDL d HLDL 37What are the lipoproteins the blood that picks up cholesterol from dying cells and transfers it to other lipoproteins and the liver a VLDL b LDL c HDL d HLDL 38 What is the lipoprotein in the blood which mainly contains cholesterol a VLDL b LDL c HDL d HLDL 39 What slows cardiovascular disease development a VLDL b LDL HDL d HLDL 40 If this is not quickly cleared from the blood stream it can lead up to the build up of cholesterol in the blood a VLDL b LDL c HDL d HLDL 41What is the build up of plaque in the arteries called a Stroke b Atherosclerosis 0 c Myocardial Infarction d Heart Disease 42 What act like bridges between oil and water which then form tiny oil drops surrounded by water a Emulsifiers b Lipoproteins c Chylomicrons d Chylomegans 43 How much of the cholesterol in the body is made by the cells 13 b 1 2 23 d 34 44 How much of the cholesterol in the body is from the diet 13 b 1 2 23 d 34 45 How much cholesterol is consumed through food products 0 0 Q 0 a 200 470 mg b 175 330 mg c 180 300 mg d 180 325 mg 46 How much of our calories should fat be a 25 30 b 20 30 c 15 25 d 20 35 47 No more than how much cholesterol should be consumed a 300 mg b 330 mg c 350 mg d 425 mg 48What can be caused due to plaque build up in the arteries a Stroke b Heart attack c Myocardial Infarction d Cardiovascular Disease 49 What happens when the blood cannot flow through the heart due to bloclltage a Stroke b Heart attack c Myocardial Infarction d Cardiovascular disease PRACTICE TEST CHAPTER 4 What maintains the blood glucose amounts in the event where you haven t eaten for some time a Glycogen b Amylopectin c Amylose d Glucose What is blood glucose also known as a Hexose b Dextrose c Pentose d Galactose What is the main monosaccharaide in the body and serves as energy for the cells a Fructose b Lactose c Galactose d Glucose What is a o carbon monosaccharaide that is similar and related to glucose a Fructose b Lactose c Galactose d Glucose What is known as fruit sugar and is quickly metabolized by the body a Fructose b Lactose c Galactose d Glucose How much fructose does HFCS contain a 10 30 b 35 60 c 57 94 d 42 90 Which of the following is not a monosaccharide a Fructose b Lactose c Galactose d Glucose What type of absorption do galactose and glucose go through a Passive diffusion b Active absorption c Facilitated diffusion d Regular absorption 9 What type of absorption does fructose go through a Passive diffusion b Active absorption c Facilitated diffusion d Regular absorption 10 What type of sugar is formed when 2 monosaccharaides combine a Monosaccharide b Disaccharide c Polysaccharide d Triglyceride What forms when glucose and fructose bond together a Sucrose b Fructose c Maltose d Lactose 12 What forms when starch gets broken down to 2 glucose molecules that are bonded together a Sucrose b Fructose c Maltose d Lactose 13What forms when glucose binds with galactose during milk synthesis a Sucrose b Fructose c Maltose d Lactose 14 Fermentation is an example of which of these a Sucrose b Fructose c Maltose d Lactose 15 What are many single sugar units that are bound together to form a chain these are also known as complex carbsstarch a Monosaccharide b Disaccharide c Polysaccharide d Triglyceride 16 Which of these is a long straight chain of glucose units This is typically found in vegetables bread beans and pasta 20 of digestible starches a Amylopectin b Glucagon c Amylose d Glycogen I7Which of these is a highly branched chain of glucose units and provides many ends for enzyme action 80 of digestible starches a Amylopectin b Glucagon c Amylose d Glycogen 18 What is a group of carbohydrate substances composed of cellulose hemicellulose pectins gums and mucilages along with a noncarbohydrate substance called lignin a Carbohydrates b Simple Carbohydrates c Polysaccharides d Fiber 19 Which of these is considered some of the best sources of starch a Donuts b Cereal c Pasta d Both b and c 20 Which of these foods contain no carbohydrates at all a Margarine b Beeic c Eggs d All of the above 21 How many of the grains we eat should be whole a Mr b 12 c d A recommendation is not set 22 In what forms do dairy products provide carbohydrates a Sucrose b Fructose c Maltose d Lactose 23 sweeteners provide calories for the body a Nutritive b Alternative 24 sweeteners don t provide calories for the body a Nutritive b Alternative 25 How much sugar does an average American consume a day a 12 teaspoons b 18 teaspoons c 20 teaspoons d 23 teaspoons 26 How much sugar is the recommended intake a oteaspoons b 7 teaspoons c 8 teaspoons d 9 teaspoons 27What are sorbitol and xylitol are examples of a Nutritive b Alternative c Sugar alcohols d Added sugars 28 What enzyme breaks down starch a Amylase b Maltase c Lactase d Lipase 29 What disorder usually develops during ages 3 to 5 about 75 of the population has it but not everyone shows it a Primary lactose maldigestion b Secondary lactose maldigestion c Congenital lactase deficiency d Lactose intolerance 30 What disorder is it when lactase production has not been available since birth a Primary lactose maldigestion b Secondary lactose maldigestion c Congenital lactase deficiency d Lactose intolerance 31What disorder is a temporary condition which happens when another condition develops and cause actase production to decrease a Primary lactose maldigestion b Secondary lactose maldigestion c Congenital actase deficiency d Lactose intolerance 32 What disorder is it when you consume lactose and have symptoms consisting of gas bloating cramps and diarrhea a Primary lactose maldigestion b Secondary lactose maldigestion c Congenital actase deficiency d Lactose intolerance 33Where does the portal vein lead a Heart b Pancreas c Liver d Small intestine 34 How many calories do soluble fibers provide a 1 15 lltcal per gram b 15 25 lltcal per gram c 25 3 lltcal per gram d 35 45 lltcal per gram 35 Which type of fiber is excreted in the feces a Soluble fiber b Insoluble fiber c Whole fiber d Fermentable fiber 36 What are pouches that develop through the exterior wall of the large intestine a Diverticula b Hemorrhoid c Diverticulosis d Diverticulitis 37What is the condition which results in too many diverticula in the large intestine a Diverticula b Hemorrhoid c Diverticulosis d Diverticulitis 38 What is the condition when the veins in the anus swell due to too much applied pressure Diverticula V a 9 Hemorrhoid Diverticulosis V c d Diverticulitis 39 What is it called when the diverticula is inflamed a Diverticula b Hemorrhoid c Diverticulosis d Diverticulitis 40 Where do the brain and CNS get their energy Glucose Maltose c Glycogen d Galactose 41What does the brain and CNS use if their main energy source isn t available Ketone bodies Amylopectin Glycogen d Fluid from the portal vein 42What is a hormone released by the pancreas when blood glucose is high a Maltose b Glucagon c Glycogen d lnsulin 43What is a hormone released by the pancreas when a person hasn t eaten for a while a Maltose b Glucagon c Glycogen d lnsulin 44This is a way to avoid hyperglycemia by measuring how carbohydrates raise the V 0 v b vvv V a b V O V blood glucose a Glycemic index b Glycemic load c Glycemic count d Glycemic intake 45 What is the carbohydrate intallte the RDA set for Americans consume a 110 grams b 130 grams c 140 grams d 155 grams 46 How much fiber should women eat 0 20 grams b 22 grams c 25 grams d 28 grams 47 How much fiber should men eat a 25 grams b 32 grams c 38 grams d 41 grams 48What is the condition which begins in late child hood and is due to total insulin deficiency due to the insulin production cells being damaged Insulin therapy is needed as well a Hypoglycemia b Type 2 diabetes c Metabolic syndrome d Type l diabetes 49 What is the condition where people who take insulin due to diabetes can develop if they don t eat enough a Hypoglycemia b Type 2 diabetes c Metabolic syndrome d Type l diabetes 50 What is the condition that usually happens after age 30 and is usually a result of obesity which causes insulin resistance a Hypoglycemia b Type 2 diabetes c Metabolic syndrome d Type l diabetes 51What is the condition when a person has poor blood glucose regulation hypertension increased blood triglycerides and other health issues also known as syndrome X a Hypoglycemia b Type 2 diabetes c Metabolic syndrome d Type l diabetes MATCHING 52 Saccharin a Similar to aspartame but PKU friendly 53 Luo han guo b Is an organic acid 54 Aspartame c The oldest alternative sweetener 55 Advantame d Made by adding 3 chlorines to sucrose and cannot be broken down or absorbed 56 Sucralose e Is the extract from the monk fruit 57 Stevia 1 Contains phenylalanine aspartic acid and methanol 58 Neotame 9 Is similar to aspartame but much sweeter and PKU friendly 59 Acesulfame K h s derived from the South American shrub HHPPONP P39MPWN t P gtwnwwugtncwgt HHHH 9195quot GOOD 16 C 17A 18 D 19 D 20 D 21 B 22 D 23A 24 B 25 C 26 C 27 C 28A 29A 30 C 31 B 32 C 33 C 34 B 35 B 36A 37 C 38 B 39 D 40A 41A 42 D 43 B 44A 45 B 46 C 47 C 48 D 49A 50 B 51 C 52 C 53 E 54 F 55 G 56 D 57 H 58A 59 B