FSHN 167 Practice Exam II Key
1. Which of the following describes a fatty acid that has one double bond?
a. Saturated
b. Hydrogenated
c. Monounsaturated
d. Polyunsaturated
2. During the first few days of a fast, what energy source provides about 90% of the glucose
needed to fuel the body?
a. Protein
b. Ketones
c. Glycogen
d. Triglycerides
3. Which of the following is used to supple some of the fuel needed by the brain only after
the body has been fasting for a while?
a. Ketones
b. Glycerol
c. Fatty acids
d. Amino acids
4. Which of the following illustrates a deamination reaction?
a. Removal of the amino group from an amino acid.
b. Separation of an amino acid from a peptide chain.
c. Addition of an amino group to form a new amino acid.
d. Addition of an amino acid to form a larger peptide chain.
5. Obesity and high blood pressure increase heart disease risk, but diabetes does not.
a. True
b. False
6. Which of the following may be used to determine protein utilization and need?
a. Calorimetry
b. Nitrogen balance
c. Amino acid pool
d. Supplementary value
7. According to the Acceptable Macronutrient Distribution Range, protein intake should not
exceed _____ percent of total calories.
a. 15
b. 20
c. 28
d. 35
8. Particles that are formed in the small intestine when the products of fat digestion are
surrounded by bile.
a. Lipoproteins
b. Chylomicrons
c. Micelles
d. Emulsifiers
9. What is the process by which heat or acidity disrupts the normal shape of a protein chain?
a. Digestion
b. Condensation
c. Denaturation
d. Hydrogenation
10. What is the approximate percent efficiency of conversion of food energy to ATP energy
in the body?
a. 20
b. 50
c. 80
d. 99
11. What of the following lipoproteins is formed in the liver and is used to transport
endogenous (made in the body) triglycerides to body cells?
a. Chylomicrons
b. VLDL
c. LDL
d. HDL
12. Which of the following has the highest percentage of its fat in polyunsaturated form?
a. Butter
b. Corn oil
c. Beef tallow
d. Coconut oil
13. Glycolysis is the conversion of
a. Glycogen to fat
b. Glycogen to protein
c. Glucose to pyruvate
d. Glucose to glycogen
14. What primary factor governs the quality of a food protein?
a. Fat content
b. Essential amino acid content
c. Complex carbohydrate content
d. Nonessential amino acid content
15. Which of the following structural features of fatty acids determines their susceptibility to
spoilage by oxygen?
a. Chain length
b. Number of double bonds
c. Position of first saturated bond
d. Size of adjacent fatty acids on the triglyceride molecule
16. In addition to energy, what are the principal end products of cellular oxidation of
carbohydrates?
a. Water and CO2
b. Carbon, hydrogen and urea
c. Indigestible fiber and nitrogen
d. Monosaccharides and amino acids
17. What are the positives of a vegan diet?
a. Decrease in saturated fats
b. Decrease in obesity
c. Decrease in CVD
d. All of the above
18. What is the function of the LDL lipoprotein?
a. Transport fatty acids to cells
b. Transport cholesterol to cells
c. Transport triglycerides to cells
d. Create cholesterol
19. What group differs amongst every amino acid?
a. R-group
b. Amine group
c. Acid Group
d. Number of hydrogen molecules
20. Coconut oil is high in which fatty acid?
a. Monounsaturated
b. Saturated
c. Polyunsaturated
d. None of the above
21. What is the definition of denaturation?
a. Refolding of protein
b. Unfolding of protein
c. Cleaving off nitrogen
d. Adding nitrogen
22. What denatures proteins in the stomach?
a. Amylase
b. Lipase
c. Pancreatic Enzymes
d. HCL
23. What is the purpose of hydrogenation?
a. Decrease shelf life
b. Make food healthier
c. Increase shelf life of food
d. Make the food taste better
24. The “healthiest” of the fatty acids is?
a. Saturated
b. Polyunsaturated
c. Mono-saturated
d. Monounsaturated
25. What is released in the small intestine from the gall bladder that emulsifies fat and forms
micelles?
a. Bile
b. Pancreatic lipase
c. Amylase
d. HCL
26. A growing child has which type of nitrogen balance?
a. Negative
b. Positive
c. Exponential
d. Declining
27. A man weighs 172 lbs and is 6’1” tall. How much protein should he consume a day?
a. 62.5g
b. 70.1g
c. 53.4g
d. 60.0g
28. What is a high biological value protein?
a. Includes all essential vitamins
b. Includes all essential fatty acids
c. Includes all essential amino acids
d. Includes all essential carbohydrates
29. What are some risk factors for developing CVD?
a. Hypertension
b. High blood cholesterol
c. Age
d. All of the above
30. What levels of HDL and LDL increase your risk for CVD?
a. High HDL, High LDL
b. Low HDL, High LDL
c. High HDL, Low LDL
d. Low HDL, Low LDL
31. What is one way to reduce your risk for CVD?
a. Diet modification
b. Increase physical activity
c. Weight control
d. All of the above.
32. How many different amino acids are found in protein?
a. 10
b. 13
c. 20
d. 43
33. What type of bond holds proteins together?
a. Peptide bond
b. Amylase bond
c. Ester bond
d. HCL bond
34. What are the three end products of energy metabolism?
a. CO2, H2O, Cholesterol
b. H2O, Fatty Acids, ATP
c. ATP, CO2, H2O
d. ATP, H2O, Energy
35. What is gluconeogenesis
a. Creating new fatty acids
b. Glucose turning into pyruvate
c. Glucose that has been broken down
d. Creating new glucose
36. Draw out the process of energy metabolism on the back.