Nutritional Sciences 10 - Fall 2003 - Mead - Midterm 3

Nutritional Sciences 10 - Fall 2003 - Mead - Midterm 3 -...

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Unformatted text preview: Nutritional Sciences 10 Fall, 2003 Midterm III Exam Please read the instructions below carefully. Failure to adhere to the instructions may result in 0 points earned on the exam . 0 Print your name on the line provided on the scantron sheet. On the next line print your section number and the first name of your G8]. Turn the sheet “longways”. Fill in your complete fill! in the spaces provided. Mark the last two rows “00” if you would like your exam score to be posted by SID. Mark the last two rows “01” if you do not want your exam score to be posted. Use only a #2 pencil on your scantron. Calculators allowed for use on calculations only. Choose the befianswer for each question. 1. You have version (a) of the exam. Mark (a) as the answer for question #1. 2. The FDA requires manufacturers of food additives and dietary supplements to prove the effectiveness and safety of their products before'they can be sold. A True "‘False 3. Groups of people most likely to benefit from vitamin and/or mineral supplements include A People on restricted diets‘v" B Pregnant women \ C Senior citizens . D All of the above 4. Although people who eat chronically poor diets can benefit fiom vitamin and mineral supplements, their diets will continue to be low in antitoxicant ' ' A Cyanogenic glycosides Phytochemicals Heavy metals D Red food dyes 5. A fimdarnental concept of toxicology is that for every compound there is a safe dose and a toxic 6. When applied in approved concentrations, pesticides used in the US food supply have been linked to , A Prostate cancer: B Breast cancer C Learning disabilities .None of the above L'l/fljgn concentrations OI mercury In large Ioou Dsn IS an example or A Dose response B Toxic conversion products VAC Bioaccumulation ‘All of the above 8. Children living in old rundown apartment buildings are at risk of developing learning disabilities due to exposure to fiom paint and plumbing. A Cadmium B Mercury @ead D Iron 9. Based on current knowledge benefit(s) the most from organic farming methods. A The elderly and people with HIVAIDS B The general population Large scale farming operations The environment s 10. “Organically grown” food is grown without the application of pesticides and has been produced fi'om seed, root stock, or trees that are fi‘ee of genetic engineering. rue B False 11. When the enzyme system MEOS is induced, alcohol tolerance because the rate of alcohol metabolism A Increase, decreases (la/Decreases, increases \ Decreases, decreases, D Increases, increases 4 12. Alcohol is absorbed into the blood stream fiom the by simple diffusion. ‘ A Stomach B Small intestine 0th stomach and small intestine None of the above 13. Which individual would experience the most severe intoxicating effects of alcohol? /A A male who just ate dinner /,B A large male who has not eaten for five hours A female who just ate dinner ”T3 small female who has not eaten for five hours 14. An enzyme found in the liver but not in the stomach, and found in Asians in lesser concentrations than in Caucasians, is X Alcohol dehydrogenase B Antidiuretic hormone Acetaldehyde dehydrogenase Catalase 15. The risk of esophageal cancer and liver cirrhosis is less for individuals who have increased their alcohol tolerance and have an active MEOS. A True ,,'alse 16. As a result of detoxifying alcohol and the accumulation of NADH, the liver of an individual who drinks heavily will A Synthesize fewer body proteins \ B Activate less vitamin D \ Become infiltrated with fat I D of the above 17. To maintain water balance, water intake must equal water lost through perspiration, respiration, tion, and the feces. , " @rue False the rennin-angiotensin—aldosterone system will signal the kidney to 18. In response to ( A allow blood pressure, sodium and water ' Low blood pressure, potassium and water Low urine output, sodium and water /D/Low mine output, potassium and water 19. Sources of body water include A Juice, lettuce, and watermelon B Milk, meat, and potatoes Broccoli, bok choy, cabbage D of the above @3 - plays a role in maintaining fluid balance between the three body water compartments. . A Systolic pressure 5! i smotic pressure 1 f /€/Atmospheric pressure ‘ Peer pressure / 21. The body’s temperature regulation mechanism depends on ”A Drinking enough water to remove heat by way of the urine @filood carrying heat to the skin surface for cooling by perspiration and evaporation /C: Blood carrying heat to the lungs where it will be exhaled as water vapor /U Drinking cold water . . A loss of 1-4% of body weight in fluids will cause a person to xperience a decline in muscle strength and endurance ; 'ecome mentally confused and very weak Mse into a coma D All of the above ,p Energy for muscle contraction is supplied most directly by . TP ": Phosphocreatine C Glucose D Glycogen ”‘7 24. Accumulation of lactic acid in the muscles during exercise is an indication that muscle - f4! ' ements for are not being met. a» arbohydrate /' Fat , _,_,.A> C Oxygen / ,3 Carbon dioxide 25. Generally speaking the typical US diet is high enough in protein to meet the increased needs of endurance athletes and competitive body builders. True BFalse .———.————. 26. As a result of training the in cells will increase thereby allowing greater oxidation. X . 'bosomes, protein Nucleus, carbohydrates Cytoplasm, carbohydrates Mitochondria, fat 27. As exercise duration increases from 2 minutes to 2 hours, there is a/n in the proportion of energy provided by A Increase, glucose ® Increase, fat ' C Decrease, protein D Both B and C 28. While consumption of sports drinks by any athlete (and non-athlete) is not harmful, the drinks best suit the needs of endurance athletes because they provide (A/ fluid, fatty acids, and iron /B/flu_id, amino acids, and B vitamins fluid, glucose, and electrolytes D fluid and a very concentrated source of glucose 29. Because it fimctions to replenish , creatine supplementation enhances ability in short intense exercises. A glycogen @ATP ,e/ Potassium ,D’ Lactate AA” (305') Due to increased efliciency of absorption, the recommended intake of during pregnancy is unchanged from the non-pregnant state. A Retinal \/ i A B Beta carotene -—--’*> C Calcium \/ @All of the above 31. If placental development during pregnancy is retarded due to poor maternal nutrient status, a decrease in delivery to the fetus will result. A Carbon dioxide Red blood cell Nutrient D Urea 32. Breast milk is _n__ot nutritionally superior to infant formula as a feeding for human babies. A True 'alse 33. The first trimester of pregnancy is a critical period 111 which Me fetus grows at an accelerated rate Supportive maternal tissues accumulate at a rapid rate All major organ systems in the fetus begin to develop D All of the above 34. Because early breast milk is rich in it is worthwhile for a mother to breast-feed a newborn infant if only for 2-3 weeks. A B vitamins B Fat @ Antibodies D Antigens 35. Severe birth defects and mental retardation, as well as less severe learning disabilities, have been linked to by the pregnant mother. /A{Calcium supplementation OAleohol intake C Mega-dosing of vitamin C D Watching wrestling on TV 36. Foods with a pH such as provide an environment that favors growth of potential pathogens. Acidic/meats B _ eutral to base/meats C Acidic/fruit D Neutral to base/vegetables 37. To control bacterial growth, no more than should lapse between the time a food has finished cooking and the time it is refi'igerated. A 20 minutes 40 minutes @ 120 minutes D 140 minutes 38. Chicken is one of the more commonly contaminated foods because of A Its relatively high surface area \/ B Slaughtering methods used “/ V Endemic salmonella contamination of chicken flocks @All of the above 39. Restaurants and food service operations are required by law to have in place a plan that identifies .. m controls potential hazards to food safety. True = False 40. The potential of cross-contamination of food exists when /A" Two or more microorganisms are growing in the same food @wo or more food handlers work with the same foods ' wo difi‘erent foods are served using the same utensil D Perishable foods are kept at room temperature up to two hours 41. Pasteurization, canning, and aseptic packaging all rely on to destroy pathogens. /A/High salt concentrations X High sugar concentrations Heat D Vacuum packing 42. People living in the US can befi reduce their exposure to dietary cancer initiators by avoiding floods containing peanuts and grains B Ham and hot dogs @Meats cooked well-done D Black tea 43. Obesity is considered a because it stimulates estrogen activity, which in turn supports tissue growth. A Cancer initiator .Cancer promoter C Cancer antipromoter D Benign agent 44. Research has shown the following dietary items to be cancer antipromoters EXCEPT Colorfiil plant pigments Alcoholic beverages C Cruciferous vegetables D Green tea ‘ ics ' Environment C , Diet D Lifestyle . Epidemiologic studies indicate that is a minor contributor to cancer incidence. ($3 . —-------\ , ...
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