NFS284H1_99FALL1_371 - NFS 384 Term Test Fall 1999 Page 1 Select the ONE best answer 1 How much energy is contained in a meal supplying 80g of

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Unformatted text preview: NFS 384 Term Test, Fall, 1999 Page: 1 Select the ONE best answer. 1. How much energy is contained in a meal supplying 80g of carbohydrates, 25g protein, 20g fat and 10g alcohol? a. 540 Kcal b. 590 Kcal c. 640 Kcal d. 670 Kcal m 2. In which of the following types of research study do scientists observe how much and what kinds of foods a group of people eat and how healthy those people are? a. Correlational study b. Case-control study c. Epidemiological study d. Clinical trial de nt bu dd y. co 3. All of the following statements about Dietary Reference Intakes (DRI) are true EXCEPT: a. They include Recommended Dietary Allowances (RDA) for some nutrients and Adequate Intakes (AI) for others. b. They are a set of values for the dietary nutrient intakes of healthy people in the United States and Canada. c. They are values used as a guide for nutrient intakes when an RDA or RNI cannot be determined because of insufficient scientific evidence. d. DRI values have not been set for all essential nutrients yet. on to .s tu 4. Which of the following is NOT a method used to assess the nutritional status of an individual? a. Anthropomorphic data b. Historical information c. Urine tests d. Physical examination ut or 5. Which of the following is a recommendation of Canada's Food Guide for Healthy Eating? a. Enjoy a variety of foods from each of the 5 food groups every day. b. Enjoy eating well, being active and feeling good about yourself. c. Choose lower fat foods every day. d. Choose dark green and orange vegetables less often. 6. Which of the following is the least nutrient dense relative to calcium content? a. Reduced-fat milk b. Whole milk c. Non-fat milk d. Low-fat milk 7. Which of the following must appear on all food labels in Canada by law? a. Nutrition information b. Core list c. Ingredients d. All of the above 8. In an exchange list, which nutrient(s) is (are) found in about the same amounts in all food portions? NFS 384 Term Test, Fall, 1999 Page: 2 Select the ONE best answer. a. b. c. d. Vitamins Dietary fiber Minerals Carbohydrate y. co 10. Which of the following hormones inhibits intestinal motility? a. Cholecystokinin b. Fat c. Secretin d. Enterogastrone m 9. All of the following structures are between the epiglottis and duodenum EXCEPT a. Cardiac sphincter b. Jejunum c. Pylorus d. Esophagus de nt bu dd 11. Which of the following hormones regulates the pH of the duodenal contents? a. Gastrin b. Pepsin c. Cholecystokinin d. Secretin on to .s tu 12. The portal vein carries blood: a. from the gall bladder to the liver b. from the caecum to the liver c. from the liver to the heart d. from the portal system to the heart ut or 13. Which of the following is a characteristic of the lymphatic system? a. Lymph from the intestine enters the bloodstream via a large artery near the heart b. Lymph carries dietary fat in micelles from the intestine to the bloodstream c. Lymph carries vitamin E from the intestine to the bloodstream d. Lymph from the intestine drains into the hepatic vein 14. Which of the following is best absorbed by the small intestinal villous cells? a. Galactose b. Amylose c. Sucrose d. Cooked egg albumin 15. Which of the following is a non-starch polysaccharide? a. Guar gum NFS 384 Term Test, Fall, 1999 Page: 3 Select the ONE best answer. b. Amylopectin c. Lignin d. All of the above. 16. Which of the following is associated with a high intake of sugar? a. Low intake of B vitamins b. Obesity c. Low fat intake d. Hyperactivity in children co m 17. Which of the following contains the most dietary fiber? a. One medium apple b. Half cup of broccoli c. Two slices of white bread d. Half cup of baked beans nt bu dd y. 18. Which of the following is NOT a characteristic of insoluble fiber? a. Cation-exchange capacity b. Delay GI transit c. Water-holding capacity d. Increase fecal weight to .s tu de 19. Which of the following is a characteristic of type 1 diabetes? a. Low blood glucose b. Obesity c. People who have type 1 diabetes may later go on to develop type 2 diabetes d. Sometimes requires insulin for treatment ut or on 20. Which of the following is NOT an action of insulin which helps to lower blood glucose? a. Increase glucose uptake by muscle and liver b. Reduce conversion of triglyceride to fatty acids in adipose tissue c. Increase uptake of glucose by brain tissue d. Increase storage of glucose as glycogen 21. Which of the following is NOT a disaccharide? a. Sucrose b. Lactose c. Maltose d. Dextrose 22. Which of the following foods contains the highest proportion of its total carbohydrate as simple sugars? a. Whole milk b. Sugar cookies NFS 384 Term Test, Fall, 1999 Page: 4 Select the ONE best answer. c. White bread d. Apple 23. What is the most common polyunsaturated fatty acid in foods: a. Linolenic acid b. Oleic acid c. Linoleic acid d. Arachadonic acid co m 24. When stored at room temperature in loosely capped containers, which of the following dietary lipids would take the longest time to turn rancid? a. Butter b. Olive oil c. Safflower oil d. Coconut oil de nt bu dd y. 25. According to Canada's Nutrition Recommendations, about how much total fat in grams should be in the diet of a young man whose energy requirement is 2400Kcal? a. 60g b. 70g c. 80g d. 90g on to .s tu 26. Which of the following contains the lowest amount of unsaturated fatty acids? a. Palm oil b. Salmon oil c. Olive oil d. Lard ut or 27. Which of the following fatty acids has the shortest chain length? a. Stearic acid b. Arachidonic acid c. Palmitic acid d. Docosahexaenoic acid 28. Which of the following fatty acids is known to reduce the tendency of blood to clot? a. Arachidonic acid b. Eicosapentaenoic acid c. Linoleic acid d. Oleic acid 29. As an oil is partially hydrogenated, it undergoes which of the following changes? a. Trans to cis double bonds b. Less susceptible to rancidity c. Solid to liquid d. Saturated to unsaturated NFS 384 Term Test, Fall, 1999 Page: 5 Select the ONE best answer. 30. Which of the following contains the least cholesterol per serving size? a. Steamed fish b. Chocolate cake c. Margarine made with partially hydrogenated vegetable oil d. Broiled chicken m 31. Which of the following lipoprotein particles contains the most triglyceride? a. LDL b. HDL c. MDL d. VLDL dd y. co 32. Which of the following does not increase risk for cardiovascular disease? a. A low concentration of blood high density lipoprotein cholesterol b. Female gender c. High blood pressure d. Smoking tu de nt bu 33. Which of the following is not an essential amino acid for the adult human? a. Arginine b. Lysine c. Valine d. Tryptophan ut or on to .s 34. What is the name of the inactive form of the protein splitting enzyme in the stomach? a. Propepsin b. Pepsinogen c. Propeptidase d. Progastrin 35. Which amino acid is the direct precursor of the neurotransmitter epinephrine? a. Tyrosine b. Tryptophan c. Glycine d. Phenylalanine 36. Which of the following is most characteristic of a person with Kwashiorkor? a. Severe weight loss (60-70% of weight for height) b. Reduced infection rate c. Increased abdominal circumference d. Reduced circumference of wrists and ankles NFS 384 Term Test, Fall, 1999 Page: 6 Select the ONE best answer. 37. What is the nitrogen balance of a person who consumed a 2500 Kcal diet containing 12% energy as protein and excreted 13g nitrogen? a. 0g b. -2g c. -1g d. +2g m 38. All of the following describe the actions or functions of the normal, thriving intestinal bacterial population EXCEPT a. Helps prevent infectious bacteria from attacking the system b. Breaks down fiber into its component sugars which can be partly absorbed c. Synthesizes some vitamins which can be absorbed into the body d. Produces gases from unabsorbed sugars and starch bu dd y. co 39. Which of the following is NOT a characteristic of marasmus? a. Results in a low resistance to disease b. Low body temperature c. Occurs most commonly in children from 6 to 18 months of age d. Less severe growth failure than kwashiorkor .s tu de nt 40. Which of the following is used to establish protein quality for food labelling purposes? a. Biological value b. Net protein utilization c. Protein digestibility corrected amino acid score d. Protein efficiency ratio ut or on to 41. Which of the following is a measure of nitrogen retained in the body relative to the amount absorbed? a. Net protein utilization b. Protein efficiency ratio c. Protein digestibility corrected amino acid score d. Biological value 42. Which of the following dishes is an example of mutual supplementation? a. Three bean salad (green beans, kidney beans and chick peas) b. Cheese omelette (cheese and eggs) c. Peanut butter and banana sandwhich d. All of the above NFS 384 Term Test, Fall, 1999 Page: 7 Select the ONE best answer. 43. Regarding the development of cancer, which of the following is true? a. Exposure of cells to dietary carcinogens usually leads to the development of cancer b. Cell multiplication is always necessary for the initiation process to be completed c. Anti-promoters inhibit the initiation process d. Promoters encourage the spread of cancer cells into surrounding tissues 44. Which of the following is NOT among the recommendations for cancer prevention? a. Avoid obesty b. Reduce fat intake to 30% or less of energy c. Increase fiber intake to 20-30 grams per day d. Consume foods rich in phytochemicals in moderation Dinner 3 oz hamburger meat 2 oz cheese 2 slices enriched white bread ½ cup cooked rice ½ cup carrots 1 cup coffee co Lunch 2 oz tuna fish 1 apple 1 tbsp mayonnaise 1 cup whole milk 1 cup lettuce and tomato salad nt bu dd y. Breakfast 2 eggs 1 tsp margarine 2 slices enriched white bread 1 cup coffee m 45. Consider the following menu from the point of view of Canada's Food Guide to Healthy Eating. ut or on to .s tu de Which of the following statements is INCORRECT? a. The number of servings of Milk Products is adequate b. The number of servings of Grain Products is more than the minimum recommended c. The number of servings of Meats & Alternates is within the recommended range d. The number of servings of Vegetables & Fruit is inadequate ...
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This note was uploaded on 07/18/2010 for the course LIFE SCIEN nfs284 taught by Professor Recio during the Summer '10 term at University of Toronto- Toronto.

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