SCI 228 Midterm 2016 Exam
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| Question 1. |
Question : |
(TCO 1) The two overarching goals of ________ are to increase quality and years of healthy life and to eliminate health disparities. |
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Student Answer: |
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Dietary Reference Intakes (DRIs) |
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the USDA |
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Healthy People 2010 |
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the American Dietetic Association (ADA) |
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Instructor Explanation: |
Chapter 1 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 2. |
Question : |
(TCO 1) For dinner, Bill consumes 255 grams of carbohydrate, 70 grams of protein, and 50 grams of fat. In addition, Bill decides that he wants a glass of wine with his meal. If he drinks one glass of wine containing 8 grams of alcohol, how many total kilocalories does he consume in this meal? |
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Student Answer: |
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56 kilocalories |
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540 kilocalories |
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1,675 kilocalories |
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1,806 kilocalories |
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Instructor Explanation: |
Chapter 1 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 3. |
Question : |
(TCO 1) Which of the following nutrients contains the element nitrogen? |
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Student Answer: |
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Carbohydrates |
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Lipids |
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Water |
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Proteins |
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Instructor Explanation: |
Chapter 1 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 4. |
Question : |
(TCO 1) The building blocks of proteins are called: |
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Student Answer: |
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fatty acids. |
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amino acids. |
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saccharides. |
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nitrogen fragments. |
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Instructor Explanation: |
Chapter 1 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 5. |
Question : |
(TCO 1) Which of the following nutrients is the most energy dense? |
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Student Answer: |
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Carbohydrate |
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Lipid |
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Protein |
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Vitamin |
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Instructor Explanation: |
Chapter 1 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 6. |
Question : |
(TCO 1) Which of the following is NOTa primary function of dietary protein? |
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Student Answer: |
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Building new cells and tissues |
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Repairing damaged structures |
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Regulating metabolism and fluid balance |
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Serving as a primary source of energy for the body |
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Instructor Explanation: |
Chapter 1 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 7. |
Question : |
(TCO 2) Healthier fat sources include ________ and canola oil. |
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Student Answer: |
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butter |
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lard |
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margarine |
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olive oil |
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Instructor Explanation: |
Chapter 2 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 8. |
Question : |
(TCO 2) Which of the following professional titles has no definition or laws regulating it? |
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Student Answer: |
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Registered Dietitian |
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medical doctor |
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licensed nutritionist/dietitian |
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nutritionist |
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Instructor Explanation: |
Chapter 1 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 9. |
Question : |
(TCO 2) The government agency that regulates the food labels on fresh meat and poultry in the United States is the: |
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Student Answer: |
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USDA. |
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NCI. |
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EDA. |
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FBI. |
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Instructor Explanation: |
Chapter 2 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 10. |
Question : |
(TCO 2) What percentage of deaths in the United States can be attributed to unhealthy lifestyle behaviors such as smoking, alcohol misuse, physical inactivity, and unbalanced diet? |
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Student Answer: |
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10% |
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25% |
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40% |
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75% |
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Instructor Explanation: |
Chapter 1 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 11. |
Question : |
(TCO 2) The ________ is most responsible for prompting individuals to seek food. |
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Student Answer: |
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stomach |
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small intestine |
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hypothalamus |
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mouth |
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Instructor Explanation: |
Chapter 2 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 12. |
Question : |
(TCO 2) Which of the following is required on all food labels? |
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Student Answer: |
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the net contents of the package |
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ingredient list |
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the name and address of the vendor |
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all of these |
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Instructor Explanation: |
Chapter 2 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 13. |
Question : |
(TCO 3) Digestion and absorption occur at the ________ level. |
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Student Answer: |
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tissue |
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organ |
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system |
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organism |
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Instructor Explanation: |
Chapter 3 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 14. |
Question : |
(TCO 3) Bob eats his breakfast and his GI tract will now begin the process of digesting and absorbing the nutrients from this meal. What is the order in which each of the organs of the GI tract will work to achieve this process? |
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Student Answer: |
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mouth: esophagus: small intestine: stomach: large intestine |
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mouth: esophagus: stomach: small intestine: large intestine |
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mouth: stomach: esophagus: small intestine: large intestine |
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mouth: stomach: esophagus: large intestine: small intestine |
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Instructor Explanation: |
Chapter 3 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 15. |
Question : |
(TCO 3) Which of the following organs is responsible for the manufacturing and secretion of many digestive enzymes and bicarbonate? |
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Student Answer: |
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liver |
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stomach |
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pancreas |
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gallbladder |
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Instructor Explanation: |
Chapter 3 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 16. |
Question : |
(TCO 3) Proteins that act to speed up body processes, but are not changed in the process, are called: |
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Student Answer: |
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hormones. |
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peptides. |
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enzymes. |
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chymes. |
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Instructor Explanation: |
Chapter 3 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 17. |
Question : |
(TCO 3) In which of the following food sources would a consumer look for the statement “Live Active Cultures,” indicating that the product is a rich source of probiotics? |
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Student Answer: |
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whole-wheat bread |
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fermented yogurt |
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orange juice |
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calcium supplements |
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Instructor Explanation: |
Chapter 3 |
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Points Received: |
4 of 4 |
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Comments: |
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| * Times are displayed in (GMT-07:00) Mountain Time (US & Canada) |
Grading Summary
| These are the automatically computed results of your exam. Grades for essay questions, and comments from your instructor, are in the “Details” section below. |
| Date Taken: |
11/17/2015 |
| Time Spent: |
1 h , 29 min , 07 secs |
| Points Received: |
196 / 200 (98%) |
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| Question Type: |
# Of Questions:
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# Correct:
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| Multiple Choice |
50
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49
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| Grade Details – All Questions |
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| Question 1. |
Question : |
(TCO 4) Yogurt is tolerated better than milk by many lactase-deficient people because: |
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Student Answer: |
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yogurt has no lactose. |
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bacteria in yogurt help digest the lactose. |
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it has a thicker consistency. |
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yogurt is acidic. |
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Instructor Explanation: |
Chapter 4 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 2. |
Question : |
(TCO 4) ________ is a technique employed by some endurance athletes to increase their storage of muscle glycogen. |
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Student Answer: |
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Ketosis |
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Carbohydrate loading |
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Glycogen surging |
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Gluconeogenesis |
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Instructor Explanation: |
Chapter 4 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 3. |
Question : |
(TCO 4) Diabetes is a condition in which the body doesn’t process ________ properly. |
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Student Answer: |
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vitamins |
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protein |
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carbohydrate |
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fat |
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Instructor Explanation: |
Chapter 4 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 4. |
Question : |
(TCO 4) Sugar alcohols are most often used in which of the following products? |
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Student Answer: |
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diet sodas |
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baked confections |
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chewing gums |
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infant formulas |
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Instructor Explanation: |
Chapter 4 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 5. |
Question : |
(TCO 4) Which of the following ethnic groups has the LOWEST incidence of lactose intolerance? |
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Student Answer: |
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Asians |
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African Americans |
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Caucasians |
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Hispanics |
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Instructor Explanation: |
Chapter 4 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 6. |
Question : |
(TCO 4) The simplest units of carbohydrates are called: |
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Student Answer: |
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fatty acids. |
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amino acids. |
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monosaccharides. |
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calories. |
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Instructor Explanation: |
Chapter 4 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 7. |
Question : |
(TCO 4) Lactose intolerance is due to a(n): |
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Student Answer: |
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deficiency of lactose. |
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deficiency of lactase. |
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deficiency of the GI flora (healthy bacteria). |
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allergy to casein (milk protein). |
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Instructor Explanation: |
Chapter 4 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 8. |
Question : |
(TCO 4) Which of the following carbohydrates is the end product of photosynthesis? |
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Student Answer: |
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glycogen |
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galactose |
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lactose |
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glucose |
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Instructor Explanation: |
Chapter 4 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 9. |
Question : |
(TCO 1-6) An estimated ________ of all chicken eggs in the U.S. are contaminated with Salmonella. |
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Student Answer: |
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one-fifth |
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one-fourth |
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one-third |
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one-half |
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Instructor Explanation: |
Chapter 18 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 10. |
Question : |
(TCO 1-6) Which of the following is an example of a persistent organic pollutant? |
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Student Answer: |
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mercury |
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GMO |
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sulfite |
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coal tar |
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Instructor Explanation: |
Chapter 18 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 11. |
Question : |
(TCO 1-6) Hepatitis A is a food-borne virus that can result in ________ damage. |
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Student Answer: |
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nerve |
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intestinal |
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liver |
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muscle |
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Instructor Explanation: |
Chapter 18 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 12. |
Question : |
(TCO 1-6) Which of the following is FALSE regarding the prion that causes mad cow disease? |
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Student Answer: |
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It can survive traditional cooking temperatures. |
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It is found in tissue of the central nervous system of infected animals. |
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Ground meats are most often contaminated. |
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It is concentrated in the milk and muscle meat of animals. |
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Instructor Explanation: |
Chapter 18 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 13. |
Question : |
(TCO 1-6) The proper steps developed for canning foods ensures that all endospores of ________ are eliminated when followed carefully. |
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Student Answer: |
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Salmonella |
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Clostridium botulinum |
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Giardia intestinalis |
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Campylobacter jejuni |
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Instructor Explanation: |
Chapter 18 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 14. |
Question : |
(TCO 1-6) The primary method used to preserve seafood is: |
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Student Answer: |
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adding salt. |
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smoking. |
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drying. |
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adding sugar. |
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Instructor Explanation: |
Chapter 18 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 15. |
Question : |
(TCO 1-6) Which of the following is an example of food intoxication? |
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Student Answer: |
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hepatitis A |
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Norwalk virus |
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Salmonella |
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Clostridium botulinum |
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Instructor Explanation: |
Chapter 18 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 16. |
Question : |
(TCO 1-6) Which of the following is TRUE concerning the safe storage of leftovers? |
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Student Answer: |
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Leftovers should be refrigerated within two hours of serving. |
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Leftovers should be stored at a depth of no greater than two inches. |
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Leftovers should only be refrigerated for up to four days. |
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All of these are true. |
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Instructor Explanation: |
Chapter 18 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 17. |
Question : |
(TCO 1-6) The primary symptom of Giardia infection is: |
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Student Answer: |
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jaundice. |
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diarrhea. |
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dementia. |
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anemia. |
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Instructor Explanation: |
Chapter 18 |
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Points Received: |
4 of 4 |
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Comments: |
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| * Times are displayed in (GMT-07:00) Mountain Time (US & Canada) |
Grading Summary
| These are the automatically computed results of your exam. Grades for essay questions, and comments from your instructor, are in the “Details” section below. |
| Date Taken: |
11/17/2015 |
| Time Spent: |
1 h , 29 min , 07 secs |
| Points Received: |
196 / 200 (98%) |
|
| Question Type: |
# Of Questions:
|
# Correct:
|
| Multiple Choice |
50
|
49
|
|
|
| Grade Details – All Questions |
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| Question 1. |
Question : |
(TCO 5) Which type of dietary fat is known to elevate blood cholesterol levels? |
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Student Answer: |
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Saturated |
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Trans |
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Monounsaturated |
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Both saturated and trans |
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Instructor Explanation: |
Chapter 5 |
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Points Received: |
0 of 4 |
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Comments: |
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| Question 2. |
Question : |
(TCO 5) Where in the body are the majority of triglycerides stored for future energy needs? |
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Student Answer: |
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Lipoproteins |
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Beta cells of the pancreas |
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Liver |
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Adipose tissue |
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Instructor Explanation: |
Chapter 5 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 3. |
Question : |
(TCO 5) The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called: |
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Student Answer: |
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emulsification. |
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pressurization. |
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hydrogenation. |
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deamination. |
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Instructor Explanation: |
Chapter 5 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 4. |
Question : |
(TCO 5) A fatty acid that contains a chain of 10 carbons and one double bond is termed a: |
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Student Answer: |
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saturated, medium-chain fatty acid. |
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saturated, long-chain fatty acid. |
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monounsaturated, medium-chain fatty acid. |
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monounsaturated, long-chain fatty acid. |
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Instructor Explanation: |
Chapter 5 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 5. |
Question : |
(TCO 5) Which of the following ingredients would alert you to the presence of trans-fatty acids in a product? |
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Student Answer: |
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Hydrogenated vegetable oil |
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Lecithin |
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Liquid corn oil |
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Vitamin E |
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Instructor Explanation: |
Chapter 5 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 6. |
Question : |
(TCO 5) Sex hormones and adrenal hormones are substances derived from which class of lipid? |
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Student Answer: |
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Fatty acids |
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Triglycerides |
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Phospholipids |
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Sterols |
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Instructor Explanation: |
Chapter 5 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 7. |
Question : |
(TCO 5) Which of the following triggers the breakdown of stored fat? |
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Student Answer: |
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Lipoprotein lipase |
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Adrenaline |
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Insulin |
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Estrogen |
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Instructor Explanation: |
Chapter 5 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 8. |
Question : |
(TCO 5) How many calories are potentially provided by 25 grams of fat? |
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Student Answer: |
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23 kilocalories |
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100 kilocalories |
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225 kilocalories |
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2,250 kilocalories |
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Instructor Explanation: |
Chapter 5 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 9. |
Question : |
(TCO 6) The specific function of a protein is determined by: |
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Student Answer: |
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its sequence of amino acids. |
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its length. |
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its three-dimensional shape. |
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its electric charge. |
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Instructor Explanation: |
Chapter 6 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 10. |
Question : |
(TCO 6) Which of the following is NOT typically a nutrient of concern for vegans? |
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Student Answer: |
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Iron |
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Vitamin B12 |
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Vitamin C |
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Calcium |
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Instructor Explanation: |
Chapter 6 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 11. |
Question : |
(TCO 6) Which of the following health problems has been associated with high protein intakes? |
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Student Answer: |
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Elevated blood cholesterol |
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Marasmus |
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Edema |
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Sickle cell anemia |
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Instructor Explanation: |
Chapter 6 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 12. |
Question : |
(TCO 6) What element makes protein different from carbohydrates and fat? |
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Student Answer: |
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Carbon |
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Hydrogen |
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Oxygen |
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Nitrogen |
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Instructor Explanation: |
Chapter 6 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 13. |
Question : |
(TCO 6) The absorption of proteins occurs in the: |
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Student Answer: |
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stomach. |
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small intestine. |
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large intestine. |
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liver. |
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Instructor Explanation: |
Chapter 6 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 14. |
Question : |
(TCO 6) A complete protein: |
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Student Answer: |
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contains all 20 amino acids. |
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contains all nine essential amino acids. |
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has not been denatured. |
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is composed of only di- and tri-peptides. |
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Instructor Explanation: |
Chapter 6 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 15. |
Question : |
(TCO 6) Well-planned vegetarian diets can reduce the risk of all of the following chronic diseases EXCEPT: |
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Student Answer: |
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obesity. |
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heart disease. |
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anemia. |
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cancer. |
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Instructor Explanation: |
Chapter 6 |
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Points Received: |
4 of 4 |
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Comments: |
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| Question 16. |
Question : |
(TCO 6) Of the 20 amino acids relevant to the human body, how many are considered essential? |
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Student Answer: |
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None |
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Five |
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Nine |
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20 |
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Instructor Explanation: |
Chapter 6 |
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