NUTRITION 10 - CONTEMPORARY NUTRITION
Exam #1 40 points 40 questions W’2016
EXTRA CREDIT: As stated in the course outline you can earn two extra-credit points by
remembering a specific phrase it noted. Please write that phrase on your scantron by your
name now, to earn the two points.
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. Please see me if you have
questions during the exam.
1. The credential for the best trained nutrition professional in the US is the:
a.
Certified Nutritionist (CN)
b.
Registered Dietitian Nutritionist (RDN)
c.
Registered Nutrition Practioner (RNP)
d.
Certified Professional Nutritionist (CPN)
2. The GI tract:
a.
Allows whole proteins from animal sources (e.g. eggs, fish), but not plant sources
(e.g. rice, beans), to enter the blood directly.
b.
Is an approximately 30 feet long tube that runs through our body.
c.
Is inhabited by millions of bacteria, most of which perform functions
that promotes our health and well-being.
d.
Is designed to excrete excess water from the body
e.
b, c
3. A product with 5 grams each of protein, lipid (fats/oils) and carbohydrate contains
approximately_____ calories.
a.
60
b.
75
c.
85
d.
100
e.
110
4. The primary US agency(ies) that regulate the safety of our food supply is/are the:
a.
United States Department of Agriculture (USDA)
b.
Food and Drug Administration (FDA)
c.
Academy of Nutrition and Dietetics (AND)
d.
National Institute of Health (NIH)
e.
a,b
5. Which statement is True?
a.
A high fiber diet does little to make us feel full, because we cannot digest it.
b.
Lactose intolerance occurs when a person cannot properly utilize milk protein.
c.
Our bodies are made of the nutrients we eat, whether they are from hotdogs and
soda, a black bean and chicken burrito or a vegetable tofu salad.
d.
A meat-based diet is typically high in fiber, iron and protein.
e.
Both statements ‘a’ and ‘b’ are true.
Answer questions 6-8 using the following Nutrient Facts panel.
Serving Size: 8 oz.
Calories /serving
Total carbohydrate
Sugar
Fiber
Protein
Potassium (K)
Vitamin C
Magnesium (Mg)
Total Fat
Nutrient Facts
Coco-Loco Shake
Servings per container: 2
60
14 g
12 g
1g
0g
514 mg
--------0g
5% Daily Value (%DV)
---4% DV
---15% DV
4% DV
6% DV
0% DV
Ingredients: Coconut water, honey, vitamin C
6. Which lettered choice is the best approximation of the teaspoons of sugar in a 16 oz. portion
of the beverage?
a.
2
b.
4
c.
6
d.
8
e.
There is not enough information provided to make this approximation.
7. This product contains no ‘added’ sugar.
a.
True
b.
False
8. One serving of this product provides what would be considered a high in take of potassium?
a.
True
b.
False
_____________________________________________________________________________
9. ‘Unit pricing’ used in our supermarkets:
a.
Is based on the shipping weight of the product.
b.
Comes in handy to determine the portion size needed to meet your % Daily Value
of vitamins and minerals.
c.
Is a useful tool to help us accurately make a value comparison between products.
d.
Is a deceptive marketing tool used to disguise what you really pay for a product.
e.
Is a useful tool that helps us determine the grams of sugar/serving in product.
10. High fructose corn syrup (HFCS) is:
a.
An example of a ‘natural’ sugar made from corn.
b.
A toxin that has recently been banned from our food supply due to its adverse
effect on our health.
c.
Has been shown to be a primary cause of obesity in the US.
d.
A cheap sweetener closely related to corn syrup that is sweeter than sucrose.
e.
b, c
Questions 11-14 Match the best, lettered descriptor with the numbered term. Each letter
may be used just once.
11. Denaturation
a.
Rhythmic muscular contractions of the GI tract that
push food through it
12. Emulsification
b.
The breakdown of nutrients using water
13. Peristalsis
c.
Part of fat digestion; facilitated (helped) by bile.
14. Hydrolysis
d.
A change in protein that occurs when dietary
protein is exposed to acid in our body.
Questions 15-20 Mark ‘a’ for True and ‘b’ for False
15. Most of us in the US have consumed foods with GMO (genetically modified organism) content.
16. USDA organic logo can be used only if a product’s ingredients are at least 95% organic.
17. We must consume glucose in our diet in order to meet our 24/7 need for glucose.
18. Protein is unique because it contains carbon in a form we can use.
19. The primary job of the GI tract is to breakdown nutrients into a form they can be absorbed.
20. It is vital to keep the GI tract clean (sterile).
______________________________________________________________________________
21. What is the source of carbon green plants use to make glucose during photosynthesis?
a.
Starch from what is stored in the plant
b.
Carbon dioxide gas (CO2 ) from the air we breathe
c.
ATP
d.
Oxygen gas (O2) from the air we breathe
e.
Sunlight
22. Fiber:
a.
b.
c.
d.
e.
Is a carbohydrate and therefore spares protein from being used as a fuel.
Is a complex carbohydrate that we easily digest.
In the diet, shortens the time it takes for food to pass through the GI tract.
Is made of long chains of glucose molecules.
Needs are easily met by most people in the US.
23. ATP is:
a.
b.
c.
d.
e.
Produced by green plants during photosynthesis.
Only found in high fat, high calorie foods.
Produced by cells from the energy nutrients delivered to them.
The chemical fuel of the cell.
c, d
Questions 24-26 Use the ‘Nutrition Facts’ label below as reference to answer the questions.
Mark ‘a’ for True and ‘b’ for False.
Nutrition Facts
Servings size: 4 pieces (18 g)
Servings per container 14
Calories 90/serving
Calorie from Fat 35
Per Serving
% Daily Value
Total fat
4g.
6%
Saturated fat
2g.
12%
Trans fat
0g.
Cholesterol
0 mg.
0%
Sodium
230 mg.
10%
Total Carbohydrate 11g.
4%
Dietary fiber
1g.
4%
Sugar
3g.
Protein
2g.
Vitamin A
0%
Vitamin C
10%
Calcium
1%
Iron
0%
Ingredients: Whole wheat flour, enriched flour (wheat flour, niacin, reduced iron, thiamine,
mono-nitrate, riboflavin, folic acid), vegetable oil shortening (coconut and canola oil), flax seeds,
brown sugar syrup, ten grain blend (purple wheat rye, triticale, malted wheat, barley, spelt,
amaranth, millet, quinoa, wild rice) salt, contains 2% or less of wheat meal, malt syrup, wheat
bran, wheat gluten, dextrose, sesame seeds, sunflower seeds, leavening (baking soda), ascorbic
acid (vitamin C, antioxidant), whey (a milk derived ingredient), natural flavor, yeast, extract,
spices, paprika color, soy lecithin (emulsifier), enzymes.
24. The sugar in this product is ‘natural’.
25. Despite the fact the Facts Panel shows ‘Trans fat’ to be 0, the ingredient list tells us that there
is ‘Trans fat’ in this product.
26. Based on class discussion, this product uses a ‘depleted’ grain source.
______________________________________________________________________________
27. Most all food energy originates (begins) as solar energy.
a.
True
b.
False
28. The energy (calorie) value of a food is:
a.
Doubled when consumed with simple sugars.
b.
Based on its mineral (ash) content.
c.
Based on the activity level of the consumer.
d.
Based on the carbohydrate, protein, fat and alcohol content of the food/beverage.
e.
None of the above affects the energy value of a food/beverage
29. Which statement(s) is/are True?
a.
The primary objective of the layout of products in supermarkets is to optimize
customer health.
b.
Sugar splitting is illegal.
c.
Product claims on packaging are vetted (checked for accuracy) by the US
government.
d.
The most common additives used in our food supply are sugar and salt.
e.
a, b
30. Trans fat is:
a. Essential in the diet.
b. Only found in packaged goods such as crackers, chips and cookies.
c. Considered an unhealthy fat for the heart and should be limited to <2g/day.
d. Present in foods with partially hydrogenated oils, beef and beef byproducts.
e. c, d
31. Calories:
a.
b.
c.
d.
e.
Are higher per gram in carbohydrate than in protein.
Are the unit of measurement used for to quantify the energy value of foods.
Are an essential nutrient.
Are higher per gram in carbohydrates than in protein.
a,b,c,d
32. Essential nutrients are:
a.
Only present in whole foods that have been minimally processed.
b.
Not present in white rice, enriched flour and potatoes.
c.
Required in the diet for good health either because we cannot make them at all, or
not enough of it, to meet our need
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.
33. Water:
a.
b.
c.
d.
e.
Comprises about two thirds of the weight of muscle and blood.
Is an essential nutrient.
Is stored with glycogen (3 grams water/gram glycogen).
Is produced by the body during cellular respiration.
a, b, c, d
34. Carbohydrates:
a.
Provide us with energy (calories), but few nutrients.
b.
Are found only in sugars and syrups.
c.
Are converted to fat regardless of the amount of calories we consume.
d.
Spare the use of fat as a fuel.
e.
Travel in our blood as glucose regardless of the dietary source of carbohydrate
from which they came.
Questions 35-37 Match the numbered term with the best, lettered descriptor. Each letter may be
used only once.
35.
Soluble fiber
a.
storage form on glucose in our body
36.
Glycogen
b.
storage form of energy in plants
37.
Starch
c
beans, oats and apples are a good source of this
heart healthy substance
38. You are asked to offer simple, broad based tips to assist an audience learn to read labels.
Which of the following is the most sound nutrition advice to include?
a.
Purchase more products that have whole foods in their name, such Mother
Nature’s Whole Corn Sweet Cereal and 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.
39. The stomach:
a.
Is normally very acidic.
b.
Is the primary site for water re-absorption.
c.
Is the primary site of nutrient absorption.
d.
Normally empties within about 12 hours of eating.
e.
c, d
40. The best way to keep the GI tract healthy is to:
a.
Fast for 24 hours once a week.
b.
Take a 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.
That’s it for today. See you on Thursday!