Nutritional Sciences 10 - Fall 2001 - Midterm 1

Nutritional Sciences 10 - Fall 2001 - Midterm 1 -...

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1 Nutritional Sciences 10 Fall, 2001 Midterm Exam I Read the following directions carefully. Print your name in the space provided on the scantron sheet. Turn the sheet “longways” and fill in your SID in the spaces provided at the top. Mark the last two rows “00” if you would like you 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. Under normal circumstances, how does the body respond to a rise in blood glucose following a carbohydrate rich meal? a. The pancreas releases glucagon. b. The pancreas releases insulin. c. The liver releases insulin. d. The liver and muscle cells release glucagon. 3. Which risk factor is associated with the onset of Type II Diabetes? a. obesity b a diet high in complex carbohydrates c. a diet high in monounsaturated fats d. regular exercise 4. Glycogen is: a. found in the liver. b. found in muscle. c. the storage form of carbohydrates in humans and animals. d. all of the above. 5. The following are end products of the metabolic equation Glucose + O 2 _______ EXCEPT : a. H 2 0. b. energy. c. CO 2 . d. urea.
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2 6. During prolonged fasting, the liver converts fatty acids (from fat cells) into glucose to be used as fuel for the brain. a. True b. False 7. The carbon dioxide we exhale is produced during which metabolic process? a. anabolism b. glycolysis c. synthesis of fatty acids from carbohydrates d. catabolism 8. After eating a slice of turkey, the protein in it is denatured by ________ secreted by the stomach, and digested by _________ secreted by the pancreas. a. amylase, protease b. HCl, bile c. protease, HCl d. HCl, protease 9. Which characteristics correctly describe dietary fiber. a. It is found in insoluble and soluble forms, and increases risk of colon cancer. b. It is found in insoluble and soluble forms, and helps prevent constipation. c. It is found in cellulose and starch forms, and helps prevent constipation. d. It is found in saturated and unsaturated forms, and reduces the level of blood cholesterol. 10. The primary site of absorption of glucose from food is the: a. lymph system. b. liver. c. jejunum. d. colon. 11. ____________ and ___________ dramatically increase the absorptive surface area of the small intestine. a. Mucosa, sphincters b. Villi, microvilli c. Villi, mucosa d. Sphincters, microvilli
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3 12. Because bacteria hydrolyze lactose into _______ and ______, cultured milk products like yogurt are tolerated by some people with lactose intolerance. a. fructose and galactose
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Nutritional Sciences 10 - Fall 2001 - Midterm 1 -...

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