SCI228 week 4 Midterm
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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.
Question 2. Question : (TCO 1) Jose's lunch contains 121 grams of carbohydrate, 40 grams of protein, and 25 grams of fat. What percent of kilocalories in this meal come from fat?
Question 3. Question : (TCO 1) What element makes protein different from carbohydrate and fat?
Question 4. Question : (TCO 1) Which of the following is NOTa primary function of dietary protein?
Question 5. Question : (TCO 1) Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories did Jane eat at breakfast?
Question 6. 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?
Question 7. Question : (TCO 2) Including fiber in your diet is beneficial to your GI tract, but consuming excess amounts of fiber can result in the loss of nutrients. This statement is an example of which of the factors to consider in planning diets?
Question 8. Question : (TCO 2) Which of the following is required on all food labels?
Question 9. Question : (TCO 2) Which group of nutrients would be found in the foods at the base of the Food Guide Pyramid?
Question 10. Question : (TCO 2) Your grandmother has recently been diagnosed with type 2 diabetes. Which of the following professionals is most likely to be qualified to offer your grandmother assistance in planning her diabetic diet?
Question 11. Question : (TCO 2) The government agency that regulates the food labels on fresh meat and poultry in the United States is the:
Question 12. Question : (TCO 2) In which group are cheeses listed in the Exchange System?
Question 13. Question : (TCO 3) Proteins that act to speed up body processes, but are not changed in the process, are called:
Question 14. Question : (TCO 3) A primary function of the mucus in the stomach is to:
Question 15. Question : (TCO 3) Which best explains why carbohydrate digestion ceases when food reaches the stomach?
Question 16. Question : (TCO 3) Which of the following organs is responsible for the manufacturing and secretion of many digestive enzymes and bicarbonate?
Question 17. Question : (TCO 3) Which of the following is NOT an accessory organ of digestion?
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Question 1. Question : (TCO 4) Which of the following is associated with type 2 diabetes?
Question 2. Question : (TCO 4) Which artificial sweetener was almost banned because of a proposed relationship with bladder cancer in experimental animals?
Question 3. Question : (TCO 4) Which of the following hormones is released when your blood glucose levels fall too low?
Question 4. Question : (TCO 4) Which of the following does NOT describe the cell membrane of an animal cell?
Question 5. Question : (TCO 4) Which of the following BESTdescribes the glycemic index?
Question 6. Question : (TCO 4) All of the following are symptoms/side effects of ketosis EXCEPT:
Question 7. Question : (TCO 4) In type 1 diabetes, the ________ may be destroyed by an autoimmune disease.
Question 8. Question : (TCO 4) Yogurt is tolerated better than milk by many lactase-deficient people because:
Question 9. Question : (TCO 1-6) Why do fungi rarely cause food infection?
Question 10. Question : (TCO 1-6) Which of the following is FALSE regarding the prion that causes mad cow disease? Question 11. Question : (TCO 1-6) Ninety (90) percent of all food allergies are due to the ________ found in foods.
Question 12. Question : (TCO 1-6) The easiest and most effective way to prevent food-borne illnesses is to: Question 13. Question : (TCO 1-6) Which government agency regulates organic farming standards in the United States? Question 14. Question : (TCO 1-6) Bovine spongiform encephalopathy is a food-borne illness also known as: Question 15. Question : (TCO 1-6) Each year it is estimated that over ________ percent of the U.S. population has symptoms of food-borne illness without knowing or reporting it.
Question 16. Question : (TCO 1-6) ________ is a process that uses gamma rays to eliminate harmful bacteria in meat and poultry.
Question 17. Question : (TCO 1-6) A cyclic food allergy is one that:
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Question 1. Question : (TCO 5) Which of the following food items would contain the highest amount of dietary cholesterol?
Question 2. Question : (TCO 5) Where in the body are the majority of triglycerides stored for future energy needs?
Question 3. Question : (TCO 5) Which of the following foods contains invisible fats?
Question 4. Question : (TCO 5) As of January 1, 2006, the U.S. Food and Drug Administration will require food manufacturers to list ________ content on the Nutrition Facts Panel of their products.
Question 5. Question : (TCO 5) Which of the following statements is TRUE about trans fatty acids?
Question 6. Question : (TCO 5) ________ are the major form of fat in both food and the body.
Question 7. Question : (TCO 5) Which of the following triggers the breakdown of stored fat?
Question 8. Question : (TCO 5) Which of the following fatty acids is generally solid at room temperature?
Question 9. Question : (TCO 6) During the process of protein synthesis, ________ is the step in which messenger RNA is decoded into an amino acid sequence at the cell's ribosome.
Question 10. Question : (TCO 6) All of the following are parts of an amino acid molecule EXCEPT:
Question 11. Question : (TCO 6) Which part of an individual amino acid distinguishes it from other amino acids?
Question 12. Question : (TCO 6) Vegetarian diets are associated with increased consumption of ________.
Question 13. Question : (TCO 6) The type of vegetarian who eats vegetables, grains, fruits, milk, and eggs, but excludes all other types of animal protein, is called a:
Question 14. Question : (TCO 6) Which of the following statements is FALSE?
Question 15. Question : (TCO 6) Which of the following statements is FALSE?
Question 16. Question : (TCO 6) What element makes protein different from carbohydrates and fat? 