Practice Questions – Test 1 – FN 1070 PDF

Practice Questions – Test #1 – FN 1070 1. Which of the following is an example of a micronutrient? a. Protein b. Vitamin C c. Carbohydrate d. Fiber e. All of the above 2. What does the recommended dietary allowance (RDA) represent? a. The highe...

Practice Questions – Test #1 – FN 1070 1. Which of the following is an example of a micronutrient? a. Protein b. Vitamin C c. Carbohydrate d. Fiber e. All of the above 2. What does the recommended dietary allowance (RDA) represent? a. The highest level of daily nutrient intake that poses minimal risk of adverse health effects for almost everyone. b. Population-wide averages used for nutrition research and policy development. c. The average daily nutrient intake sufficient for 97-98% of healthy individuals. d. The level at which 50% of healthy individuals will meet their nutrient needs. e. A and B 3. Which diet planning principle emphasizes that a broader selection within food groups supports the intake of a wide range of macronutrients and micronutrients? a. Moderation b. Nutrient density c. Energy (kcal) control d. Variety e. None of the above 4. What type of nutrient does salivary amylase begin to digest? a. Carbohydrate b. Lipid c. Protein d. Fiber e. A and D 5. Which gastrointestinal hormone stimulates the gallbladder to contract and release bile into the small intestine? a. Gastrin b. Secretin c. Insulin d. Hormone Sensitive Lipase e. Cholecystokinin (CCK) 6. Which of the following is an example of a monosaccharide? a. Starch b. Fiber c. Glycogen d. Sucrose e. Glucose 7. Which condition is commonly referred to as non-insulin dependent diabetes mellitus (DM)? a. Type I diabetes b. Prediabetes c. Gestational diabetes d. Type II diabetes e. None of the above 8. Which of the following accurately describes hydrogenation? a. The addition of oxygen to a compound to enhance flavour b. The chemical process of adding hydrogen atoms to monounsaturated or polyunsaturated fatty acids, making the fats more saturated, solid, and resistant to oxidation c. The breakdown of fats into fatty acids and glycerol d. The removal of water from fats to improve shelf life e. B and C 9. What is the dietary recommendation for saturated fat intake? a. Less than 10% of total kcal b. 20-35% of total kcal c. As little as possible d. 5-15% of total kcal e. 45-65% of total kcal 10. How does the RDA differ from the AI? a. RDA is based on scientific evidence and aims to meet the nutrient needs of 50% of the population, while AI is based on estimated data and reflects the needs of 97-98% of the population b. RDA reflects nutrient intake goals for individuals based on EAR, while AI is used when there is not enough scientific evidence to establish an RDA c. AI is set for micronutrients only, while RDA applies to macronutrients only d. RDA reflects the needs of 97-98% of healthy individuals, while AI is for those with chronic diseases 11. Which intake falls within the Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates? Assume each adult has a total daily caloric intake of 2000 calories. a. 150 grams b. 250 grams c. 350 grams d. 450 grams e. 500 grams 12. Which of the following is/are not functions of Cholecystokinin (CCK) in digestion? a. Stimulates the gallbladder to release bile into the intestine b. Signals the pancreas to release digestive enzymes and bicarbonate c. Increases the rate of gastric emptying d. Slows digestion in response to the presence of fat and protein. e. All of the above 13. What role does fiber play in the regulation of blood glucose levels? a. Bacterial fermentation of fiber releases small fatty acids that help to moderate blood sugar b. Fiber prevents the digestion of carbohydrates, lowering glucose production c. Fiber traps nutrients, slowing glucose absorption and prevention spikes in blood glucose d. Fiber stimulates insulin secretion, reducing blood glucose levels e. All of the above 14. Which statement is correct about the role and characteristics of lipoproteins in lipid transport? a. LDL is primarily composed of cholesterol, and its role is to deliver cholesterol to cells throughout the body, which can contribute to plaque formation in arteries b. Chylomicrons are the smallest and most dense lipoprotein, primarily responsible for transporting cholesterol to the liver for disposal c. VLDL particles are formed by lipids made in the liver and help to clear plaque buildup upon its distribution throughout the body d. HDL is responsible for transporting triglycerides to adipose tissue and is considered ‘bad’ cholesterol due to its high density of lipids e. All of the above 15. Mila’s lunch provided her with 65g of carbohydrate, 12g of fat and 15g of protein. How many total Kcal did her lunch provide her with? a. 368 kcal b. 248 kcal c. 828 kcal d. 788 kcal e. 428 kcal 16. Jake consumed a total of 2150 kcal. Based on the acceptable macronutrient distribution range for protein, how many grams per day should he consume? Provide the range: a. 242g – 349g b. 108g – 188g c. 54g – 108g d. 54g – 188g e. 62g – 90g 17. Which of the following statements about fatty acids is true? a. Fatty acids with 6-12 carbon chains are considered short-chain fatty acids b. Saturated fatty acids contain only single bonds between carbon atoms and are fully loaded with hydrogen atoms c. Very long-chain fatty acids (20-24 carbons) are primarily in a ‘trans’ formation d. The omega number of an unsaturated fatty acid is based on the number of double bonds in the molecule e. All of the above 18. True or false: the more saturated the fat, the more solid the fat. a. True b. False 19. Which of the following statements about food cholesterol and blood cholesterol is true? a. Food cholesterol raises LDL blood cholesterol levels more than saturated fatty acids (SFA) and trans-fatty acids (Trans-FA). b. High blood cholesterol is a significant risk indicator for cardiovascular disease (CVD). c. The body synthesizes less cholesterol than is provided by the diet. d. Individuals with genetic tendency for high blood cholesterol should increase their intake of cholesterol-rich foods e. None of the above  20. Peristalsis involves the contraction and relaxation of circular and longitudinal muscles along the GI tract. What is the correct rate of peristalsis in the correct organ? a. 3 times per minute in the small intestine b. 3 times per minute in the stomach c. 10 times her minute in the stomach d. 5 times per minute in the small intestine e. 10 times per minute in the stomach and the small intestine Answer key: 1. B 2. C 3. D 4. A 5. E 6. E 7. D 8. B 9. A 10. B 11. B 12. C 13. C 14. A 15. E 16. D 17. B 18. A 19. B 20. B