Nutritional Sciences 10 - Spring 2002 - Final Exam

Nutritional Sciences 10 - Spring 2002 - Final Exam -...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
MM0205ch14A 1 Nutritional Sciences 10 Spring, 2002 Final Exam Read the following directions carefully. Print your name in the space provided on the scantron sheet. Turn the sheet “longways”. Fill in your complete SID 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. Choose the best answer for each question. Good luck! 1. You have version (a) of the exam. Mark (a) as the answer for question #1 2. Some lactose intolerant individuals can enhance their tolerance of dairy foods by consuming products treated with: a. bacteria cultures (e.g., yogurt) b. sucrase c. amylase d. antibiotics 3. Olestra is a fat substitute that: a. is made from protein. b. cannot be used for cooking or frying. c. is not digested in the GI tract. d. has no effect on the absorption of fat-soluble vitamins. 4. Urinary output is regulated in part by: a. insulin b. growth factor c. vitamin D d. aldosterone 5. Dehydration caused by exercise and diuretics can lead to a dangerous decrease in blood volume. a. true b. false 6. In an effort to maintain water homeostasis, the body will decrease _____ when perspiration loss increases. a. metabolic water losses b. urine output c. moisture in breath d. antidiuretic hormone
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
MM0205ch14A 2 7. An example of complementary proteins is: a. Beans and corn b. Kiwi fruit and rice c. Steak and potatoes d. Sunflower seeds and sprouts 8. Nine of the twenty amino acids are considered essential amino acids because they are: a. synthesized by the body b. scarce in our food supply c. not synthesized by the body d. b and c 9. Increased body fat is associated with: a. negative energy balance b. decreased risk of morbidity and mortality c. increased insulin sensitivity d. diabetes and heart disease 10. After fat loss, adipose cells increase production of ___ in an effort to restore their size. a.
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 04/01/2008 for the course NUTRITIONA 10 taught by Professor Hudson during the Spring '01 term at University of California, Berkeley.

Page1 / 7

Nutritional Sciences 10 - Spring 2002 - Final Exam -...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online