Nutritional Sciences 132
EXAM 2
Fall 2008
Directions
This exam includes 50
questions of equal weight. Check that you have all of the questions. You also
need a computer answer sheet color-coded to match your question set.
Use ONLY a No. 2 pencil.
Write name and identification
number on the computer answer sheet in the appropriate spaces, filling in the
appropriate circles.
Answer all questions on the
computer answer sheet by filling in the circles. Choose the ONE best answer for
each question.
If necessary to change an
answer, erase completely.
Turn in your answer sheet at
the back door. Show your question set, which you may then keep.
You
must turn in your answer sheet at the end of the 50-minute exam period. You are
not allowed extra time to fill in ID or transfer answers from question set to
answer sheet. You are expected to do that within the exam period
THIS IS A WHITE EXAM
1. Which is likely to be the best source
of saturated fat?
a) olive oil
b) beef
c) vegetable oil
d) oatmeal
e) fish
2. Which will likely elevate blood
total cholesterol and low-density lipoproteins (LDL) to the greatest extent?
a) polyunsaturated fat
b) monounsaturated fat
c) saturated fat
d) dietary cholesterol
e) none of the above.
3. High levels
of which one are most closely associated with greater risk of heart disease?
a) low-density lipoproteins
b) high-density lipoproteins
c) chylomicrons
d) total cholesterol
e) very
low-density lipoproteins
4. Proteins
are a class of compounds differentiated from other macronutrients by which
of the following characteristics?
a) They contain nitrogen, provide 4 kcals/gram
in energy.
b) They are made up of 20 amino
acids, 9 of which are essential.
c) They number in the millions
of variations, depending on the sequence of amino acids.
d) Amino acids are coded for
by DNA.
e) All of the above.
5. Triglycerides
are:
a) Glycerol and three fatty acids.
b) Lipids
c) Fats
d) None of the above.
e) All
of the above.
6. The liver transports triglyceride
in:
a) Low density lipoprotein.
b) Very low density lipoprotein
c) Chylomicrons.
d) High density lipoprotein
e) None
of the above.
7. Prevention of chronic disease starts
with:
a) Exercise, high fiber, low monounsaturated
fat intake and sparing use of alcohol, salt and sugar.
b) Salt and sugar.
c) Exercise, high fiber, very
high polyunsaturated fat intake and sparing use of alcohol, salt and sugar.
d) Exercise,
high fiber, low saturated fat intake and sparing use of alcohol, salt and
sugar.
e) None
of the above.
8. The thermic
effect of food consumes about _______ percent of ingested energy.
a) 10
b) 20
c) 0.10
d) 0.20
e) None
of the above.
9. An athlete
in elite-level training for an endurance sport will probably expend an amount
of energy equivalent to what percent of their basal metabolic rate in physical
activity?
a) 0-25% BMR
b) 25-50% BMR
c) 50-125% BMR
d) 125- 200% BMR
10. Which of the following statements best
describes the obese condition?
a) Obesity is a chronic disease whose
cause is psychological.
b) Obesity is a chronic disease
whose cause is genetic.
c) Obesity is a chronic disease
whose cause is genetic and psychological.
d) Obesity is a chronic disease
whose cause is genetic and environmental.
11. Essential fatty acid
a) is a phospholipid
b) can be made from carbohydrate
in the diet
c) can be made from protein in
the diet
d) can be made from non-essential
fatty acids in the diet
e) none
of the above is correct
12. In what form do lipids circulate in
the blood stream?
a) triglycerides
b) lecithin
c) plaque
d) lipoproteins
e) aqualipids
13. Which
describe(s) how molecules made of amino acids can function in the body?
a) speed up biochemical reactions
b) act as chemical messengers
c) destroy foreign proteins
d) regulate
fluid balance
e) all
of the above
14. A person
with a "thrifty metabolism"
a) burns calories at a high rate while
at rest
b) wastes little food in preparation
c) uses energy very efficiently.
d) does not readily store excess
food energy
e) excretes
few waste products
15. Which
of the following is likely to improve the LDL/HDL ratio, in terms of the
prevention of atherosclerosis?
a) polyunsaturated fat
b) monounsaturated fat
c) fish oils
d) tropical oils
e) omega-
4 fats
16. Protein
deficiency can cause
a) neurotransmitter stimulation
b) poor immune function
c) kwashiorkor
d) both a and b
e) both b and c
17. Which fatty acids are clear liquids
at cold temperatures?
a) saturated fat
b) monounsaturated fat
c) tropical oils
d) polyunsaturated oils
e) hydrogenated fats
18. Which
is the most common form of naturally occurring fats we consume?
a) hydrogenated fats
b) free fatty acids
c) triglycerides
d) phospholipids
e) sterols
19. Which
sequence of events best describes the cooking, digestion, and absorption
of protein (as in a hard-boiled egg)?
a) Denaturation by heat-- denaturation
by acid and protease in stomach and large intestine-- absorbed in large intestine
as amino acids and dipeptides.
b) Chemical breakdown in mouth--
denaturation by acid and protease in stomach-- absorbed in stomach as smaller
proteins
c) Denaturation by heat-- denaturation
by acid and protease in stomach and small intestine-- absorbed in small intestine
as amino acids and dipeptides.
d) Chemical breakdown in mouth--
further chemical breakdown in stomach-- absorbed as small proteins in stomach.
20. An amino
acid is considered essential if
a) it can only be made in the body.
b) it can be used in gluconeogenesis.
c) it cannot be made in the body.
d) it is necessary for the production
of cell membranes.
e) it performs a vital function
in the body.
21. Identify which of the following
is a typical body response to extended severe energy deprivation:
a) Expends more energy than normal as
the body senses the person’s attempt to lose weight.
b) Conserves energy by lowering
basal metabolism.
c) No difference in energy usage;
energy just come from the body’s stores instead of from food.
d) none of the above.
22. For diagnostic
purposes, the American Psychological Association defines eating disorders
as:
a) psychological disorders
b) multifactorial diseases
c) extreme dieting
d) malnutrition
e) nutritional disorders
23. Which groups of vegans should
take special care in planning their diets?
a) Elderly people and teenage boys
b) Teenage girls and pregnant
women
c) Middle-aged men and women
d) Pregnant women and very young
children
24. Which
group needs the most protein per unit of body weight?
a) young children
b) elderly
c) teens
d) adults
e) vegans
25. The strongest
evidence of a causal relationship between dietary fat intake and the development
of cancer comes from
a) animal studies
b) epidemiological studies
c) human clinical trials
d) correlations between national
fat intakes and cancer incidence
26. Which
phrases relate to the indicated condition?
a) heart attack: brain death, atherosclerosis
in blood vessels of the heart
b) heart attack: myocardial infarction,
obstruction from a clot
c) stroke: MI, blood vessels
of the brain
d) stroke: atherosclerosis in
the vessels through which blood leaves the heart
27. Which
of the following would be the most desirable situation and would be the
most likely to reduce your risk of heart disease?
a) increased levels of total cholesterol
in your blood
b) an increased intake of saturated
fat
c) an increased level of HDL
cholesterol in your blood
d) a change in egg consumption
from 4 per week to 3 per week
28. The first chemical challenge to proteins
during digestion occurs in the
a) stomach
b) mouth
c) small intestine
d) large intestine
e) liver
29. Which is NOT a health risk associated
with obesity discussed in lecture?
a) ulcers
b) arthritis
c) type II diabetes
d) heart disease
e) cancer
30. To lose
a pound of fat per week, you need to:
a) Expend 500 kcals more per day than
you consume.
b) Expend 1000 kcals more per
day than you consume.
c) Go on a diet of 1500
kcals/day if you are a man.
d) Go
on a diet of 1200 kcals/day if you are a woman.
e) both
c and d are correct.
31. Your basal (or resting) metabolic
rate is most reliably and directly related to
a) how much you eat.
b) your usual level of physical
activity.
c) changes in body fatness.
d) your
lean body mass.
32. Basal
metabolism is
a) the energy
needed to digest food.
b) the reactions that sustain
key life processes.
c) the reactions that release
energy for movement.
d) storage of nutrients for future
use.
33. Which type of body fat distribution
is at greatest risk of heart disease, type II diabetes and hypertension?
a) “apple”
shape
b) “banana” shape
c) “pear” shape
d) “kumquat” shape
e) “potato” shape
34. Which has NOT been known to produce
cardiac arrhythmias through electrolyte imbalance?
a) prolonged hot weather exercise
b) anorexia nervosa
c) bulimia nervosa
d) binge eating disorder
e) none of the above
35. Which lipoprotein contains the
highest proportion of cholesterol?
a) Low Density Lipoprotein (LDL)
b) Chylomicrons
c) Very Low Density Lipoprotein
(VLDL)
d) Ultra-high Density Lipoprotein
(UDL)
e) Moderate Density Lipoprotein (MDL)
36. Which
vegetable oil is the best source of omega-3 fatty acids?
a) sesame
b) corn
c) coconut
d) canola
e) safflower
37. Which is NOT a function of lipid?
a) enhances food flavor
b) primary storage form of energy in
the body
c) component of cell membranes
d) primary source of energy for
the brain
e) source material for steroid hormones
38. Which of
the following is NOT synthesized from cholesterol?
a) vitamin D
b) estrogen
c) bile
d) steroid hormones
e) insulin
39. Based on what you know from this class,
which eating disorder is most likely to have lowered metabolism as a consequence?
a) anorexia nervosa
b) binge eating disorder
c) obsessive-compulsive disorder
d) bulimia nervosa
e) pica
40. Based on what we’ve said in lecture,
which eating disorder in this list cannot be placed on a behavioral continuum
with the others?
a) anorexia nervosa
b) binge eating disorder
c) pica
d) bulimia nervosa
e) none
of the above
41. In which
eating disorder are you most likely to see arthritis as a complication?
a) anorexia nervosa
b) binge eating disorder
c) bulimia
nervosa
d) pica
e) none
of the above
42. Based
on what we’ve said in class, which condition carries with it the highest
risk of dental problems?
a) pellagra
b) obesity
c) heart
disease
d) bulimia nervosa
e) iron-deficiency
anemia
43. Which
is a characteristic of anorexia nervosa?
a) lunago
b) hyperthermia
c) amenorrhea
d) both a and b
e) both
a and c
44. Which is
NOT an example of disordered eating?
a) eating when hungry
b) repetitive fad dieting
c) inability to eat in public
d) fat or sugar phobias
e) a starve-overeat cycle
45. Which is NOT a potential effect of
an eating disorder?
a) negative effect on health and performance
b) long-term illness that may
terminate on athletic career
c) greater speed and strength
d) bone loss
e) death
46. Which
is most likely to involve a dramatic loss of body weight?
a) anorexia nervosa
b) binge eating disorder
c) bulimia
nervosa
d) none
of the above
47. Why does
carbohydrate have a protein-sparing effect?
a) Glucose replaces amino acids in protein
sequence in a situation of having a limiting amino acid.
b) Protein is the primary energy
source of the body, but carbohydrate provides an alternative.
c) Carbohydrate intake prevents gluconeogenesis.
d) Both a and c.
e) none
of the above
48. Which is
most likely to result from consuming an incomplete protein as a sole protein
source?
a) inadequate protein synthesis
b) increased gluconeogenesis
c) increased glycogen synthesis
d) lower blood sugar
e) an excess of essential amino acids
49. Which of
these events occurs because of ischemia?
a) myocardial infarction
b) atherosclerosis
c) stroke
d) angina
e) a, c, and d
50. Which type
of body fat distribution is at greatest risk of heart disease, type II diabetes,
and hypertension?
a) “apple”
shape
b) “banana” shape
c) “pear” shape
d) “kumquat” shape
e) “potato” shape