01 Multiple Choice Questions PDF

01 Mult ip le Cho ice The phase of metabolism that makes growth and repair possible is digestion. catabolism. anabolism. homeostasis. Time S pent 15s T i me S p e n t 02 Mult ip le Cho ice After eating a dinner of fried chicken, gravy, and mashed potatoes, chemical digestion of the fat component pri...

01 Mult ip le Cho ice The phase of metabolism that makes growth and repair possible is digestion. catabolism. anabolism. homeostasis. Time S pent 15s T i me S p e n t 02 Mult ip le Cho ice After eating a dinner of fried chicken, gravy, and mashed potatoes, chemical digestion of the fat component primarily takes place in the mouth. stomach. small intestine. large intestine. Time S pent 16s T i me S p e n t03 Mult ip le Cho ice The hormone responsible for stimulating the gallbladder to contract and release bile into the small intestine is Time S pent gastric lipase. cholecystokinin. enteric lipase. enterokinin. 26s T i me S p e n t 04 Mult ip le Cho ice Sufficient dietary carbohydrates prevent excess formation of ketones. ammonia. amino acids. water. Time S pent 15s T i me S p e n t 05 Mult ip le Cho ice The primary function of protein in the diet is to supply energy for growth and development. insulation for vital organs. material for growth and maintenance. all 20 amino acids for heart maintenance. Time S pent 15s T i me S p e n t 06 Mult ip le Cho ice A client has a goal of increasing fiber intake to 30 grams per day. Current intake reveals the following information: Breakfast intake is 3/4 cup sugary corn popped cereal, 1 cup skim milk, 1 slice white toast, and 1/2 cup orange juice. Lunch includes 2 ounces sliced turkey, 1 slice wheat bread, 1 tablespoon mayonnaise, 2 chocolate chip cookies, and 1 cup water. Dinner includes 4 ounces beef, 1/2 cup green beans, and 3/4 cup instant mashed potatoes with butter, 1 biscuit, and 1 cup skim milk. As the nutrition expert counseling this patient, one appropriate recommendation might be to Time S pent 22s T i me S p e n t encourage whole-grain breads and cereals in place of white breads and cereals. double the amount of proteins such as turkey and beef and eliminate sugar intake. add 2 tablespoons of omega-3 fatty-acid enriched margarine to breads and potatoes. make no changes because adequate fiber intake is present.07 Mult ip le Cho ice The enzymes aminopeptidase and dipeptidase are secreted by the mouth. stomach. small intestine. pancreas. 08 Mult ip le Cho ice Examples of the simple carbohydrates include glucose and galactose. sucrose and starch. lactose and lignin. fructose and glycogen. 09 Mult ip le Cho ice A food that is a good source of fiber is oatmeal. prune juice. salmon. cornstarch. 10 Mult ip le Cho ice The grams of high-quality protein required daily for an individual who weighs 170 lb and is close to ideal body weight would be _____ g. 45.2 55.3 61.8 94.0 11 Mult ip le Cho ice Pepsinogen secreted by the gastric cells is converted into pepsin by food in the stomach. hydrochloric acid. gastric lipase. pancreatic lipase. Time S pent 17s T i me S p e n t Time S pent 16s T i me S p e n t Time S pent 15s T i me S p e n t Time S pent 15s T i me S p e n t Time S pent 32s T i me S p e n t12 Mult ip le Cho ice A patient requires a nutrition assessment. The most appropriate professional to perform the assessment is a Time S pent physician. nurse. public health nutritionist. registered dietitian. 13s T i me S p e n t 13 Mult ip le Cho ice The Dietary Reference Intakes (DRIs) address the nutrient needs of all adults. most healthy population groups. minority ethnic groups. pregnant women, infants, and children. Time S pent 14s T i me S p e n t 14 Mult ip le Cho ice Very high intakes of animal protein may lead to increased body weight and blood lipid levels. increased muscle mass and strength. decreased body weight and blood lipid levels. muscle atrophy and weakness. Time S pent 18s T i me S p e n t 15 Mult ip le Cho ice The goal of the MyPlate food guide is to promote variety, proportion moderation, gradual improvements, and physical activity. physical activity, portion control, daily blood pressure monitoring, and gradual improvements in health. portion control, daily physical activity, daily glucose monitoring, moderation, and variety. variety, moderation, weighing food portions, daily blood pressure monitoring, and glucose monitoring. Time S pent 29s T i me S p e n t16 Mult ip le Cho ice A molecule of glycogen is composed of hundreds of units of galactose. glucose. glucose, fructose, and galactose. disaccharide. 17 Mult ip le Cho ice Carbohydrates play a major role in nutrition because they provide a long-term energy store. are digested in the stomach. help regulate body functions. provide the body's major source of energy. 18 Mult ip le Cho ice The sugar to which all other sugars are converted and the one that circulates in the blood to provide major fuel for the body's cells is sucrose. fructose. glucose. maltose. 19 Mult ip le Cho ice A health professional is determining the caloric intake for a patient. Her caloric intake from fiber would be 3.4 kcal/g. 0 kcal/g. 4 kcal/g. 9 kcal/g. Time S pent 16s T i me S p e n t Time S pent 20s T i me S p e n t Time S pent 17s T i me S p e n t Time S pent 33s T i me S p e n t20 Mult ip le Cho ice Complementary proteins provide higher quality protein when eaten together. enhance each other's metabolic actions. are more easily absorbed. taste good together. 21 Mult ip le Cho ice A patient is to receive 2400 kcal/day while recovering from a motor vehicle accident. He is to receive 50% of calories from carbohydrates, 25% of calories from fat, and 25% of calories from protein. Which of the following represents the appropriate calories for each substrate? 1500 kcal from carbohydrates, 500 kcal from fat, and 400 kcal from protein 1400 kcal from carbohydrates, 600 kcal from fat, and 400 kcal from protein 1200 kcal from carbohydrates, 600 kcal from fat, and 600 kcal from protein 1600 kcal from carbohydrates, 400 kcal from fat, and 400 kcal from protein 22 Mult ip le Cho ice Wavelike contractions of the muscle fibers of the stomach and intestinal walls are called segmentation. peristalsis. metabolism. digestion. 23 Mult ip le Cho ice The number of kilocalories from protein in a sandwich that contains 15 g protein is _____ kcal. 45 60 75 135 Time S pent 24s T i me S p e n t Time S pent 14s T i me S p e n t Time S pent 16s T i me S p e n t Time S pent 16s T i me S p e n t24 Mult ip le Cho ice The number of kilocalories from protein in a sandwich that contains 24 g protein is _____ kcal. 6 96 120 216 25 Mult ip le Cho ice Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following? Supporting the national health goals Healthy People 2020 Reducing hunger in a subset of the United States population Improving Medicare reimbursement claims Providing access to primary health care services 26 Mult ip le Cho ice The substances that serve as the major vehicles for fat transport in the bloodstream are micelles. glycolipids. chylomicrons. bile salts. 27 Mult ip le Cho ice The body needs linoleic acid for digestion of food. protein metabolism. fluid balance. blood clotting. 28 Mult ip le Cho ice Which of the following carbohydrates provides the fastest source of energy? Ground beef Cranberry juice Whole-grain cereal Milk Time S pent 17s T i me S p e n t Time S pent 21s T i me S p e n t Time S pent 16s T i me S p e n t Time S pent 17s T i me S p e n t Time S pent 28s T i me S p e n t29 Mult ip le Cho ice An example of a food low in carbohydrates is low-fat yogurt. steak. beans. potatoes. 30 Mult ip le Cho ice The recommended total calories provided by fat in an 1800-calorie diet should not exceed 180 calories. 270 calories. 630 calories. 720 calories. 31 Mult ip le Cho ice Which of the following is the most accurate statement regarding the functions of protein? Proteins can be a primary fuel source even if there is adequate carbohydrate intake. Proteins are a necessary nutrient to provide energy for the body in times of stress. Proteins can be used as coenzyme factors during cell metabolism. Proteins are essential to building and repairing tissues within the body. 32 Mult ip le Cho ice Of the following, the best sources of dietary fiber are fruit and fruit juice. rice and crackers. iceberg lettuce and tomato juice. lentils and corn. Time S pent 54s T i me S p e n t Time S pent 16s T i me S p e n t Time S pent 22s T i me S p e n t Time S pent 17s T i me S p e n t33 Mult ip le Cho ice The meal with the highest quality protein is an omelet with cheese, whole wheat toast, and orange juice. a stir fry with chicken, green beans, and carrots. a stuffed turkey breast, peas, and a baked potato. a bean burrito, corn on the cob, and a tomato salad. 34 Mult ip le Cho ice What is the food that is the best source of indispensable amino acids? Black beans Peanuts Safflower oil Turkey 35 Mult ip le Cho ice A negative effect of sugar alcohols is that they contain more kilocalories than sugar. can cause intoxication. promote bacterial disease in the colon. may cause diarrhea. 36 Mult ip le Cho ice Fat substitutes are used in food products to reduce the cost of popular foods. reduce the trans-fatty acid content of the food. prolong the shelf life of the food. improve the flavor and physical texture of low-fat foods. 37 Mult ip le Cho ice In planning a vegetarian meal, an appropriate combination of complementary proteins would be cornmeal tamales and beans. lentils and beans. bean sprouts and cabbage. whole wheat and rice. Time S pent 18s T i me S p e n t Time S pent 29s T i me S p e n t Time S pent 15s T i me S p e n t Time S pent 20s T i me S p e n t Time S pent 36s T i me S p e n t38 Mult ip le Cho ice Factors that increase the risk of heart disease include a family history of cancer. increased stress and obesity. anemia and low thyroid levels. gallbladder disease. 39 Mult ip le Cho ice The functions of fat in the body include enzyme production, insulation of long bones, and bone structure. formation of bone structure and energy for daily activities. flavoring low-fat foods, supplying fatty acids, and lubrication for vital organs. insulation of vital organs, temperature regulation, and cell membrane structure. 40 Mult ip le Cho ice Once monosaccharides are absorbed into the intestinal bloodstream, they are transported to the cells. liver. heart. brain. 41 Mult ip le Cho ice Two types of protein in the body are _____ protein and _____ protein. complete; incomplete animal; vegetable dispensable; indispensable tissue; plasma Time S pent 12s T i me S p e n t Time S pent 24s T i me S p e n t Time S pent 17s T i me S p e n t Time S pent 18s T i me S p e n t42 Mult ip le Cho ice The digestion of milk yields the monosaccharides fructose and glucose. galactose and glucose. galactose and sucrose. glucose and maltose. 43 Mult ip le Cho ice Proteins are mostly absorbed as fatty acids. disaccharides. amino acids. polypeptides. 44 Mult ip le Cho ice A food relatively high in saturated fat is corn oil. peanut oil. avocado oil. margarine. 45 Mult ip le Cho ice A type of fat that may be associated with a high risk of atherosclerosis if consumed on a regular basis is olive oil. safflower oil. fish oil. butter. 46 Mult ip le Cho ice Protein catabolism is increased in conditions such as pregnancy. childhood. puberty. illness. Time S pent 26s T i me S p e n t Time S pent 33s T i me S p e n t Time S pent 19s T i me S p e n t Time S pent 17s T i me S p e n t Time S pent 12s T i me S p e n t47 Mult ip le Cho ice A patient asks you what he should eat to maintain an optimal diet. An appropriate response would be to eat a variety of foods and eat in moderation. avoid all fast food and processed foods. eat only natural, organic foods. use vitamin and mineral supplements to ensure adequate nutrients. 48 Mult ip le Cho ice Proteins are built from simpler organic compounds called indispensable amino acids. amino acids. fatty acids. monosaccharides. 49 Mult ip le Cho ice When not enough scientific evidence is available to establish a Recommended Dietary Allowance (RDA), the value used to guide intake is called the Dietary Reference Intake (DRI). tolerable upper intake level (UL). estimated average requirement (EAR). adequate intake (AI). 50 Mult ip le Cho ice A client weighs 130 lbs. She is close to her desirable body weight and consumes a total of 40 g of protein/day. The most appropriate nutritional counseling would be to increase her protein intake. maintain her current protein intake. decrease her protein intake. increase her use of complementary proteins.