Exam (10) - Name _ Net id _ FORM C FSHN 101: Introduction...

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Name ____________________ Net id ____________________ FORM C FSHN 101: Introduction to Food Science and Human Nutrition Hour Exam 1: Introduction and Nutrition and Health Section Fall Semester 2011: Friday, September 16, 2011 Description : This is an exam over what you have learned during the first section of the course. The results of this test will aid you in clarifying any points of difficulty and thus, help you complete the course successfully. Instructions : Please use the computer answer form provided to record your answers to the questions below. The multiple-choice questions should be answered using the first four bubbles per row (A, B, C and D). The True- False questions should be answered using the first two bubbles per row (A - True or B - False). Please use only a No. 2 pencil to record your answers and be certain to completely fill the bubble with the pencil mark. Each of the 40 questions is worth 2.5 points for a total of 100 points. A True False 1 The plus/minus grading scale is used in this course. 2 Food security is access, at all times, to enough adequate and safe food for basic survival. 3 Innovation and development in the United States food industry is driven by technological input and feedback and the US consumer has very little influence on the food available to them commercially (i.e. at the grocery store). 4 Using the attached Dietary Reference Intake Tables for Vitamins the RDA value for a 39 year old male for Vitamin D is 5 μg/day and the UL value is 50 μg/day. 5 Villi facilitate nutrient absorption by increasing the surface area of the small intestine. 6 Bioavailability is defined as the degree to which an ingested nutrient is absorbed and so is available to the body. 7 Anabolic pathways break down components into small units, yielding energy. 8 Comparing the observed US consumption level for protein to the Acceptable Macronutrient Distribution Range (AMDR) for protein shows that on average, US consumers are at the high end of the AMDR for protein. 9 While exercising, athletes need to be concerned about their fluid intake because thirst occurs at approximately 1% water loss from the body and a significant reduction in performance occurs at approximately 3% water loss. 10 The process of cooking not only creates desirable aromas, textures, and flavors; it also help us in the digestion proteins by unfolding protein molecules, making them more accessible to proteolytic enzymes such as pepsin.
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11 The large intestine absorbs 95% of consumed nutrients and 85-90% of consumed fluids.
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Exam (10) - Name _ Net id _ FORM C FSHN 101: Introduction...

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