NUTRITION 10 - CONTEMPORARY NUTRITION
Exam #1 40 points 40 questions S’2016
INSTRUCTIONS: Legibly, write your last name, first name and class start time on your scantron. Select
the ONE BEST answer and mark it on your scantron using a #2 pencil. If you have questions, ask me.
Please do not write on the exam.
EXTRA CREDIT: When you read the course outline, you were asked to remember a specific phrase.
Please write that phrase on your scantron by your name now, to earn two extra-credit points.
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NUTRITION FACTS
Servings size: 2 pieces
Servings per container 10
Calories 180/serving
Calorie from Fat 65/serving
Per Serving
% Daily Value
Total Fat 7 g
11%
Saturated fat 4 g
25%
Trans fat
0g
Cholesterol
0 mg
0%
Sodium
25 mg
10%
Potassium
30 mg
1%
Total Carbohydrate 28 g
7%
Dietary Fiber 5 g
Sugar
8g
Protein
3g
Vitamin A
2% Vitamin C
2%
Calcium
6% Iron
8%
INGREDIENTS: Corn meal, water, beet
syrup, partially hydrogenated soybean
oil, inulin (chicory root), organic honey
and salt.
Questions 1-5 Use the Nutrition Facts panel and ingredient list to answer the questions. Mark ‘a’ for True and
‘b’ for False
A 1. The information provided tells you that the product contains trans fat.
B 2. The fiber in this product is ‘natural’, not ‘added’.
B 3. According to labeling tips given in class, one serving of this product is considered ‘low’ in Calcium
and ‘high’ in Total Fat.
A 4. The ‘USDA organic’ logo/seal cannot be used on the packaging of this product.
A 5. One serving of this product provides ~2 teaspoons of sugar.
6. The credential for the best trained nutrition professional in the US is the:
a.
Certified Nutritionist (CN)
b.
Medical Nutrition Provider (MNP)
c.
Registered Dietitian Nutritionist (RDN)
d.
Nutrition Provider (NP)
e.
Certified Professional Nutritionist (CPN)
7. ‘Unit pricing’ used in our supermarkets:
a.
is based on the number of servings in the package.
b.
comes in handy to determine the portion size needed to meet your % Daily Value of
vitamins and minerals.
c.
is a deceptive tool used to make the price of a product seem less than it really is.
d.
is useful helping us make an easy, accurate value comparison between products.
e.
is based on the shipping weight of the product.
8. Which statement is TRUE?
a.
The essential energy nutrients are carbohydrate, lipid, protein and alcohol.
b.
The essential nutrient that makes up the bulk of our body weight is fat.
c.
Since essential nutrients are vital to our health, the body must be able to make what it
needs.
d.
Cholesterol is essential to our health, but not required in the diet.
e.
The essential nutrients containing nitrogen in the form our body can use are vitamins
and minerals.
9. A medium banana with 80 calories:
a.
contains about 10 grams of carbohydrate.
b.
gets most of its calories from natural sugar.
c.
exceeds the maximum ‘added’ sugar recommended per day for women.
d.
contains no water.
e.
contains simple, but no complex carbohydrate.
Questions 10-13 Match the best, lettered descriptor with the numbered term. Each letter
may be used just once.
D 10. Denaturation
a.
Rhythmic muscular contractions of the gastro-intestinal (GI) tract
that push food through it
C 11. Emulsification
b.
The breakdown of nutrients using water
A 12. Peristalsis
c.
An important step in digestion that occurs when bile acts on
dietary lipids (fats/oils)
B 13. Hydrolysis
d.
An important step in digestion that occurs when dietary protein
enter the stomach.
14. Assuming survival is a priority, if you were allowed only one essential nutrient for a week
which should it be?
a.
water
b.
vitamins
c.
minerals
d.
protein
e.
lipids
15. ATP is:
a.
b.
c.
d.
e.
produced by green plants during photosynthesis.
present in high fat, high calorie foods.
produced by cells from the energy nutrients delivered to them.
the chemical fuel of the cell.
c, d
16. We are dependent on plant photosynthesis because it:
a.
captures sunlight and turns it into ATP.
b.
uses oxygen in the air to make water and energy for us to use.
c.
uses ATP to make carbon dioxide, water and heat energy.
d.
transforms CO2 in the air into a carbon structure (glucose) that we use for energy.
e.
adds to the beauty of earth.
17. Which statement about calories is FALSE? Calories:
a.
are the unit we use to measure the energy value of a food.
b.
are found in food and reflect its carbohydrate, fat, protein and alcohol content.
c.
are the most important essential nutrient.
d.
are the most concentrated in lipid (fats and oils).
e.
per gram carbohydrate and per gram protein, are the same.
18. Which statement sugar is TRUE?
a.
‘Natural’ and ‘added’ sugar both must be converted to glucose for travel in the blood.
b.
‘Natural’ sugar is a complex carbohydrate (carb), whereas ‘added’ sugar is a simple carb.
c.
Lactose intolerance is another name for milk allergy.
d.
Meeting your need for protein is more important to the body than meeting its energy
and glucose need.
e.
All carbohydrate in fruit and vegetables is simple.
19. Animals raised for their organic meat are:
a.
fed a special feed that has been irradiated to make it safe.
b.
fed only an organically produced feed.
c.
routinely given antibiotics to keep them healthy.
d.
irradiated after slaughter to assure us that the meat is safe to eat.
e.
b, d
Questions 20-22 Mark ‘a’ for True and ‘b’ for False
A 20. The USP logo assures accurate labeling of supplement contents, but not its safety or
effectiveness.
B 21. The USDA organic logo refers to the standards for how a food was produced. It also guarantees
that the food is healthy, non-GMO (GMO-free) and Certified Fair Trade (CFT).
A 22. ‘Enriched’ white rice should not be rinsed prior to cooking if you want to preserve the added
vitamins and minerals.
23. The best way to keep the GI tract healthy is to:
a.
fast for 16-24 hours once a week, in order to cleanse it of bacteria.
b.
take a natural fiber supplement.
c.
eat a diet rich in whole fruits, vegetables and grains.
d.
eat a diet low in soluble fiber.
e.
eat a diet high in lean meat, eggs, low-fat milk, healthy fats and oils.
24. High fructose corn syrup (HFCS) is:
a.
a cheap sweetener closely related to corn syrup that is sweeter than sucrose.
b.
a toxin that has been banned from our food supply due to its adverse effect on our
health
c.
has been shown to be the cause of obesity in the US.
d.
an example of a ‘natural’ sugar since it is made from corn.
e.
a protein that causes an allergic reaction that results in diabetes.
25. Which statement(s) is/are TRUE?
a.
The layout of the supermarket is designed to help shoppers make healthy choices.
b.
‘Sugar splitting’ is not allowed by the Food and Drug Administration (FDA).
c.
All food product claims on packaging are reliable because they have been vetted
(checked for accuracy) by the US government.
d.
The most common additives used in our food supply are sugar and salt.
e.
Currently, ‘added’ sugar is listed as a separate line item on ‘Nutrition Facts’ panels.
26. Genetically Modified Organisms (GMO) are:
a.
consumed by most people in the US.
b.
not required to be labeled for their GMO content in the US.
c.
found in ~90% of soy, corn, cotton, canola and sugar beets grown in the US.
d.
created in the lab, by crossing the DNA of live organisms, that would not naturally cross
in nature.
e.
a, b, c, d
27. Which statement is TRUE?
a.
We cannot fully digest gum and most fibrous foods. Therefore, these foods usually stay
in the stomach for 3-5 days.
b.
Meat (animal muscle) is an excellent source of glycogen.
c.
Constipation is a common side-effect of a high carbohydrate diet.
d.
Nutritionally soy milk is a good substitute for cow’s milk.
e.
It is recommended that a person keeps their water intake to a minimum if they are
eating a high protein diet, to reduce the workload of the kidneys.
28. Essential nutrients are:
a.
only present in whole foods that have been minimally processed.
b.
broken down in the GI tract for absorption into the blood.
c.
not present in white rice, ‘enriched’ flour and potatoes.
d.
best utilized if consumed as a part of a high quality supplement.
e.
able to prevent heart disease and cancer if consumed in adequate amounts.
29. Water:
a.
b.
c.
d.
e.
comprises about two thirds of the weight of muscle and blood.
is a by-product of cellular respiration.
is stored with glycogen (3 grams water/gram glycogen).
Is, under normal conditions, re-absorbed into the blood from the large intestine.
a, b, c, d
30. Carbohydrates:
a.
all provide us with energy (calories), but few nutrients.
b.
spare protein from being used as a fuel.
c.
are converted to fat regardless of the amount of calories we consume.
d.
spares fat from being used as a fuel.
e.
are found only in sugars and syrups.
31. Soluble fiber is:
a.
found in beans, oats and apples, which are a good source of this heart healthy
substance.
b.
the storage form of glucose in our body.
c.
an important emulsifier
d.
the storage form of energy in plants.
e.
the storage form of energy in animals.
32. Glycogen and starch are both:
a.
made of glucose subunits.
b.
carbohydrates.
c.
found in the foods we eat.
d.
a, b, c
e.
a, b
33.
Fortification is when a nutrient is added to a food in excess of what is normally found in that
food. Foods can be fortified with
a.
vitamins
b.
minerals
c.
protein
d.
fiber
e.
a, b, c, d
34. You are asked to offer simple, broad based tips to assist an audience learn to read labels. Which of
the following is the best nutrition advice to include?
a.
Purchase more products that have whole foods in their name, such Mother Nature’s
Whole Corn Sweet Cereal and Homemade Creamy Chicken Lean Treats.
b.
Make sure the protein content of the item you chose is higher than its carbohydrate
content.
c.
Take a high quality supplement because it is nearly impossible to get the nutrients we
need from the foods available at the market.
d.
Look for a short list of recognizable ingredients, read the Nutrition Facts panel and
ignore all other advertising on the package
e.
Learn how much of each essential nutrient you need and purchase only those foods that
provide you with most of these nutrients.
35. The stomach:
a.
is the primary site of nutrient absorption.
b.
is basically a static pouch designed to hold food until it can be digested in the small
intestine.
c.
is normally very acidic.
d.
is the primary site for water re-absorption.
e.
has a maximal capacity of about a gallon.
36. In our evolutionary history, bile concentrated and stored in the gall bladder offered us a survival
advantage because it:
a.
spared protein from being used to make glucose.
b.
helped us digest concentrated sweets (e.g. honey) quickly and efficiently.
c.
helped us digest fat more quickly and efficiently.
d.
offered us a way to store extra protein in the body for a time when it was scarce in our
diet.
e.
There was no evolutionary advantage to having a gall bladder.
Questions 37-40 Match the numbered term with the best lettered source of the nutrient. You may
use each letter as many times as needed, or not at all
A 37. phytochemicals
a.
found only in plant sources
B 38. cholesterol
b.
found only in animal sources
C 39. carbohydrate, protein, lipids
c.
found in both plant and animal sources
A 40. fiber