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Preguntas del test (89)

1What is the primary function of insulin?
1. ARaises blood glucose levels
2. BLowers blood glucose levels
3. CStimulates glycogen breakdown
4. DStimulates intestinal carbohydrate absorption
2Which of the following describes the anatomy of the gastrointestinal tract?
1. AA vat-like vessel
2. BA rigid, solid tunnel
3. CA flexible muscular tube
4. DA firm, duct-like channel
3Which of the following describes the sum of all chemical reactions that go on in living cells?
1. ADigestion
2. BMetabolism
3. CAbsorption
4. DCatabolism
4What primary factor governs the quality of a food protein?
1. AFat content
2. BEssential amino acid content
3. CComplex carbohydrate content
4. DNonessential amino acid content
5Lipids differ in their degree of saturation or unsaturation due to their number of
1. Aamino acids.
2. Bdouble bonds.
3. Csaccharide units.
4. Dpeptide linkages.
6What is the primary storage form of carbohydrate in the body?
1. AFiber
2. BStarch
3. CGlucose
4. DGlycogen
7After swallowing, in what order does food pass through the regions of the GI tract?
1. AJejunum, duodenum, colon, ileum, rectum
2. BJejunum, ileum, duodenum, rectum, colon
3. CStomach, duodenum, jejunum, ileum, colon
4. DStomach, jejunum, duodenum, colon, ileum
8Which of the following cannot add fat to the body?
1. AAlcohol
2. BProteins
3. CCarbohydrates
4. DInorganic nutrients
9Which of the following is an example of a catabolic reaction?
1. AGlucose formation from glycerol
2. BPyruvate formation from glucose
3. CAlbumin formation from amino acids
4. DPalmitic acid formation from acetate
10In comparison to the composition of carbohydrates and fats, which element found in proteins makes them unique?
1. ACarbon
2. BOxygen
3. CNitrogen
4. DHydrogen

11Any of the following can be used by the body for the synthesis of a nonessential amino acid EXCEPT
1. Aa fragment of fat.
2. Ban essential mineral.
3. Can essential amino acid.
4. Da fragment of carbohydrate.
12The application of heat or acid to a protein that causes its shape to change is known as
1. Astiffening
2. Bcondensation
3. Cdenaturation
4. Ddestabilization
13Which of the following is a feature of fat metabolism?
1. ACholesterol is stored primarily on the surface of veins
2. BHigh-density lipoproteins represent the major transport vehicle for delivering fat to the adipose cells
3. CFat storage is highly efficient due to the rapid uptake of the intact triglyceride molecule by adipose cells
4. DTriglycerides in the blood must first be broken down to monoglycerides, fatty acids, and glycerol prior to uptake by the adipose cells
14The process by which food is broken down into absorbable components is called
1. Adigestion
2. Babsorption
3. Cexcretion
4. Dmastication
15A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a
1. Adiglyceride
2. Btriglyceride
3. Cphospholipid
4. Dmonoglyceride
16An important function of fat in the body is to
1. Abuild muscle tissue.
2. Bregulate blood glucose levels.
3. Cprotect vital organs against shock.
4. Dprovide precursors for glucose synthesis.
17Which of the following is a characteristic of cholesterol?
1. AIt is absorbed directly into the blood
2. BIt is a precursor for bile and vitamin D synthesis
3. CIt is not formed in the body when provided by the diet
4. DIt is found in abundance in tropical fats such as palm oil
18Which of the following terms is NOT used to classify amino acids in the diet?
1. AEssential
2. BNonessential
3. CPartially essential
4. DConditionally essential
19When two amino acids are chemically joined together, the resulting structure is called a
1. Adipeptide.
2. Bdiglyceride
3. Cpolypeptide.
4. Ddisaccharide.
20A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice based on
1. Ahabit
2. Bavailability
3. Cbody image
4. Denvironmental concerns
21Which of the following is NOT a mechanism of absorption of nutrients by intestinal cells?
1. ADiffusion
2. BTransmigration
3. CActive transport
4. DFacilitated diffusion
22What is a bolus?
1. AEnzyme that hydrolyzes starch
2. BPortion of food swallowed at one time
3. CDevice used to analyze the contents of the stomach
4. DSphincter muscle separating the stomach from the small intestine
23Which of the following is a feature of diabetes?
1. AMany people with type 2 diabetes are obese
2. BMost people who have diabetes require insulin therapy
3. CDiabetes results chiefly from excess dietary intake of simple carbohydrates
4. DPeople with type 1 diabetes fail to respond to the insulin made by the pancreas
24Among the following, which would be the least effective method to control blood cholesterol levels?
1. AControl body weight
2. BEat more insoluble fiber
3. CConsume less saturated fat
4. DEngage in physical activity
25What is the name given to partially digested food in the stomach?
1. AChyme
2. BLiquid food
3. CGastric mucus
4. DSemiliquid mass
26What type of fatty acid is found in high amounts in olive oil?
1. ASaturated
2. BMonounsaturated
3. CPolyunsaturated
4. DPartially hydrogenated
27The purpose of bicarbonate in the digestive process is to
1. Araise the pH of chyme.
2. Blower the pH of chyme.
3. Chydrolyze large peptides.
4. Dprovide a little fizz in your life.
28When amino acids are deaminated, the immediate products are ammonia and often a
1. Auric acid.
2. Bketo acid.
3. Cfolic acid.
4. Dgluco acid.
29A low risk of cardiovascular disease correlates with high blood levels of
1. Atriglycerides.
2. Bfree fatty acids.
3. Chigh-density lipoproteins.
4. Dvery-low-density lipoproteins.
30When nitrogen taken into the body exceeds nitrogen losses, we say the person is in
1. Aa healthy state.
2. Bnitrogen equilibrium.
3. Cpositive nitrogen balance.
4. Dnegative nitrogen balance.
31Which part of the GI tract contains highly acidic digestive juices?
1. AColon
2. BIleum
3. CStomach
4. DDuodenum
32A nutrient needed by the body and that must be supplied by foods is termed a(n)
1. Aneutraceutical
2. Bmetabolic unit.
3. Corganic nutrient.
4. Dessential nutrient.
33Bile is known to assist in the absorption of
1. Afat only.
2. Ball nutrients.
3. Ccarbohydrate and fat only.
4. Dcarbohydrate, fat, and protein only.
34Which of the following is NOT among the consequences of making poor food choices?
1. AOver the long term, they will reduce lifespan in some people
2. BThey can promote heart disease and cancer over the long term
3. COver the long term, they will not affect lifespan in some people
4. DWhen made over just a single day, they exert great harm to your health
35Which of the following is an example of the difference between the chemical bonds in starch and those in cellulose?
1. AStarch bonds are single
2. BStarch bonds are fatty acids
3. CCellulose bonds release energy
4. DCellulose bonds are not hydrolyzed by human enzymes
36Which of the following is a consequence of excess protein intake?
1. ADecreased excretion of calcium
2. BDecreased size of the liver and kidneys
3. CIncreased production and excretion of urea
4. DIncreased protein storage by the liver and kidneys
37Which of the following lipids is an essential nutrient?
1. ALecithin
2. BCholesterol
3. CStearic acid
4. DLinoleic acid
38Which of the following is known as blood sugar or dextrose?
1. AGlucose
2. BMaltose
3. CSucrose
4. DFructose
39If the diet is lacking an essential amino acid, what will be the course of action?
1. ABody cells will synthesize it
2. BProtein synthesis will be limited
3. CHealth will not be affected as long as other nutrients are adequate
4. DProteins will be made but they will lack that particular amino acid
40Which of the following foods contains cholesterol?
1. ACorn
2. BOlives
3. CRoasted turkey
4. DRoasted peanuts
41After digestion of proteins, what products are absorbed into the circulation?
1. AFree amino acids only
2. BFree amino acids and oligopeptides
3. CFree amino acids and dipeptides only
4. DFree amino acids, and a few dipeptides and tripeptides
42What term is specific to reactions in which simple compounds are combined into more complex molecules?
1. AAnabolic
2. BCatabolic
3. CErgogenic
4. DGluconeogenic
43In which of the following are ample amounts of carbohydrates almost always found?
1. APlant foods
2. BHealth foods
3. CAnimal products
4. DProtein-rich foods
44What type of nutrient is starch?
1. AFiber
2. BGluten
3. CSimple carbohydrate
4. DComplex carbohydrate
45The hepatic portal vein empties into the
1. Aliver
2. Bheart
3. Cpancreas
4. Dhepatic vein.
46Nutrition is the study of food and nutrition that includes which of the following factors
1. ASocial
2. BEconomic
3. CCultural
4. DPsychological
5. EEducational
6. FGenetic
47Nutrients are chemicals obtained from food and used by the body to provide energy.
1. AVerdadero
2. BFalso
48[blank_start]Essential Nutrients[blank_end] must be obtained from foods because the body cannot make them in sufficient quantities to [blank_start]meet physiological needs[blank_end]
1. AEssential Nutrients
2. BNonessential nutrients
3. CMinerals
4. Dmeet physiological needs
5. Emeet your body's caloric requirements
6. Fincrease body weight
49Which of the following are categories of essential nutrients?
1. ACarbohydrates
2. BLipids
3. CProtein
4. DWater
5. EVitamins
6. FMinerals
7. GKetones
8. HPreservatives
9. IAdditives
50Which is NOT a function of an essential nutrient
1. AProvide energy
2. BNeeded for Growth & repair body tissues
3. CHelp to maintain body structures and functions
4. DBreak down fiber in your body
51Digestion prepares your food for [blank_start]absorption[blank_end].
1. Aabsorption
2. Bperistalsis
3. Cchyme
4. Dsalivation
52Which organs are part of the digestive system?
1. AMouth
2. BEsophagus
3. CStomach
4. DSmall intestine
5. ELarge intestine
6. FPancreas
7. GLiver
8. HGallbladder
9. IBolus
10. JGastrin
53The pancreas processes nutrients and detoxes your body of drugs and alcohol.
1. AVerdadero
2. BFalso
54Pancreas stores bile produced by the liver to break down fatty foods.
1. AVerdadero
2. BFalso
55[blank_start]Pancreas[blank_end] produces enzymes that break down your food.

[blank_start]Liver[blank_end] processes nutrients, detoxes your body of drugs and alcohol.

[blank_start]Gallbladder[blank_end] stores bile produced by the liver to break down fatty foods.
1. APancreas
2. BLiver
3. CGallbladder
4. DLiver
5. EPancreas
6. FGallbladder
7. GGallbladder
8. HLiver
9. IPancreas
56Digestion has two parts

1. [blank_start]Mechanical means[blank_end]
a. [blank_start]Chewing[blank_end] – breaks food into smaller pieces
b. [blank_start]Peristalsis[blank_end] – wavelike muscular contractions of the GI tract that push its contents along. Involuntary

2. [blank_start]Chemical means[blank_end]
a. [blank_start]HCl, (Hydrochloric acid)[blank_end] – in your stomach! The walls of your stomach make sure it doesn’t touch your other organs.
b. [blank_start]Bile[blank_end] – emulsifies [blank_start]fat[blank_end]. Meaning, fat molecules are [blank_start]broken down into smaller pieces[blank_end]. Mayonnaise is an example of emulsified fat.
c. [blank_start]Enzymes[blank_end] – specific for [blank_start]nutrients[blank_end] ([blank_start]will go over more enzymes[blank_end] later in the course)
1. AMechanical means
2. BChewing
3. CPeristalsis
4. DChemical means
5. EHCl, (Hydrochloric acid)
6. FBile
7. Gfat
8. Hbroken down into smaller pieces
9. Iwill go over more enzymes
10. JEnzymes
11. Knutrients
57Steps of [blank_start]ingestion[blank_end]
[blank_start]2[blank_end] Food is mixed and moistened by [blank_start]saliva[blank_end], which also keep your teeth clean.
[blank_start]4[blank_end] [blank_start]Bolus[blank_end] of food is propelled to the stomach by [blank_start]peristalsis[blank_end]. [blank_start]Peristalsis[blank_end] will make this ball smaller.
[blank_start]3[blank_end] Food is chewed and rolled into a ball called a [blank_start]bolus[blank_end]. Bolus is swallowed.
This is all [blank_start]involuntary[blank_end], as long as you’re healthy. If you are unhealthy, you can have many complications with your [blank_start]digestion[blank_end] and even lose your ability to [blank_start]salivate[blank_end] and eventually your teeth.
[blank_start]1[blank_end] Put food in your [blank_start]mouth[blank_end].
1. Aingestion
2. B2
3. C4
4. D3
5. E1
6. Fsaliva
7. GBolus
8. Hperistalsis
9. IPeristalsis
10. Jbolus
11. Kinvoluntary
12. Ldigestion
13. Msalivate
14. Nmouth
58[blank_start]Digestion[blank_end] processes
Stomach time
[blank_start]Chyme[blank_end] – food mixed with [blank_start]saliva[blank_end], or [blank_start]bolus[blank_end] that is now a [blank_start]semi-liquid mass[blank_end] after being transformed by [blank_start]peristalsis[blank_end] and [blank_start]your saliva[blank_end]
Chyme activates the hormone [blank_start]gastrin[blank_end], which stimulates the release of [blank_start]HCl[blank_end].
HCl will make the chyme more and more [blank_start]liquid[blank_end].

[blank_start]Small intestine[blank_end] (final stages of digestion)
[blank_start]Secretin[blank_end] (hormone) – causes release of [blank_start]sodium bicarbonate[blank_end], [blank_start]increasing the pH of chyme[blank_end] back to neutral levels
[blank_start]Cholecystokinin[blank_end] (hormone) – [blank_start]causes release of bile to emulsify fat[blank_end]
[blank_start]Pancreatic[blank_end] enzymes for nutrients – change chyme into absorbable [blank_start]nutrients[blank_end]. Example: amolase
1. ADigestion
2. BChyme
3. Csaliva
4. Dbolus
5. Esemi-liquid mass
6. Fperistalsis
7. Gyour saliva
8. Hgastrin
9. IHCl
10. Jliquid
11. KSmall intestine
12. Lincreasing the pH of chyme
13. MSecretin
14. NCholecystokinin
15. Ocauses release of bile to emulsify fat
16. PPancreatic
17. Qnutrients
18. Rsodium bicarbonate
59Small intestine also plays a big role in absorption
1. AVerdadero
2. BFalso
60Mechanisms of [blank_start]absorption[blank_end]
[blank_start]Passive (simple) diffusion[blank_end] – absorption of nutrients freely across the cell membrane

[blank_start]Osmosis[blank_end] – diffusion through a membrane from a [blank_start]weak[blank_end] concentration of solutes to a [blank_start]more[blank_end] concentrated solute

[blank_start]Facilitated diffusion[blank_end] – nutrient absorption with the help of a [blank_start]carrier molecule[blank_end]

[blank_start]Active Transport[blank_end] – nutrient absorption with the help of [blank_start]carrier molecule and energy[blank_end]

[blank_start]Transportation[blank_end] – process by which the body moves nutrients to target [blank_start]body tissues[blank_end]
[blank_start]Portal circulation[blank_end] – directs [blank_start]nutrients[blank_end] in the blood from [blank_start]the small intestine[blank_end] to [blank_start]the liver[blank_end]
[blank_start]Lymphatic system[blank_end] – for [blank_start]fats. Fats[blank_end] travel through [blank_start]lymph[blank_end] and enter circulating blood near the heart
1. APassive (simple) diffusion
2. Babsorption
3. COsmosis
4. DFacilitated diffusion
5. EActive Transport
6. FTransportation
7. GPortal circulation
8. HLymphatic system
9. Ifats. Fats
10. Jlymph
11. Knutrients
12. Lthe small intestine
13. Mthe liver
14. Nbody tissues
15. Ocarrier molecule
16. Pcarrier molecule and energy
17. Qweak
18. Rmore
61[blank_start]Anabolism[blank_end] – energy-yielding nutrients combine to build body compounds. [blank_start]Require[blank_end] energy

[blank_start]Catabolism[blank_end] – the breaking down of body compounds. [blank_start]Release[blank_end] energy.

[blank_start]Glycolysis[blank_end] – the breakdown of glucose by enzymes, releasing [blank_start]energy and pyruvic acid[blank_end].
[blank_start]ATP[blank_end] – chemical energy in our body
1. AAnabolism
2. BCatabolism
3. CGlycolysis
4. DATP
5. Eenergy and pyruvic acid
6. FRelease
7. GRequire
62What is the largest component of our diet aside from water?
1. ACarbohydrates
2. BProtein
3. CLipids
63The most important carbohydrates are pentose and hexose.
1. AVerdadero
2. BFalso
64We eat pentose carbohydrates.
1. AVerdadero
2. BFalso
65Which of the following are examples of sugars and sweeteners?
1. ATable sugar, honey, and fruits
2. BBreads, cereals
3. CVegetables, pasta, and fruits
66Glucose is a monosaccharide.
1. AVerdadero
2. BFalso
67Starch is the main source of energy for the brain and central nervous system.
1. AVerdadero
2. BFalso
68Which hormone does glucose need to enter cells to make ATP?
1. AInsulin, which is made in the pancreas
2. BInsulin, which is made in the liver
3. CKeto acid, which is made in the gallbladder
4. DBile, which is made in the gallbladder
69What symptoms are seen in people with hyperglycemia?
1. AIncreased thirst, difficulty peeing, weight gain
2. BDecreased thirst, difficulty peeing, weight loss
3. CIncreased thirst, increased urination, weight loss
4. DWeakness, sweating, anxiety, and rapid heart rate
70Types of [blank_start]Diabetes[blank_end]
[blank_start]Type 1[blank_end] - [blank_start]pancreas[blank_end] fails to make [blank_start]insulin[blank_end]
[blank_start]Type 2[blank_end] - caused by [blank_start]insulin resistance[blank_end]. Most common in [blank_start]overweight adults[blank_end]
1. ADiabetes
2. BType 1
3. CType 2
4. Dinsulin
5. Epancreas
6. Finsulin resistance
7. Goverweight adults
71Which of the following are true about diabetes treatment?
1. AIt can vary from person to person
2. BDoes not include diet management
3. CIt can involve "carb counting," where a patient counts just the carbs they eat.
4. DInclude diet, medication, and weight management.
5. EDoctors do not prescribe diabetes medication.
72Which of the following are complications of diabetes?
1. AMicrovascular problems
2. BHeart disease
3. CKidney failure
4. DNeuropathy
5. EHair loss
6. FBone disease
73Hyperglycemia is associated with low glucose levels, while hypoglycemia is associated with high blood glucose levels.
1. AVerdadero
2. BFalso
74Hypoglycemia is caused by too [blank_start]much[blank_end] insulin, [blank_start]inadequate[blank_end] food intake, [blank_start]over[blank_end]-exercising, [blank_start]alcohol[blank_end] abuse, or illness.
Symptoms include weakness, sweating, anxiety, and rapid heart rate.
1. Amuch
2. Binadequate
3. Cover
4. Dalcohol
75Which sugars are monosaccharides?
1. AGlucose
2. BFructose
3. CGalactose
4. DSucrose
5. ELactose
6. FMaltose
76Which of the following are disaccharides?
1. ASucrose
2. BLactose
3. CMaltose
4. DFructose
5. EGalactose
6. FGlucose
77Which of the following are polysaccharides?
1. AStarch
2. BDextrin
3. CGlycogen
4. DFiber
5. ESucrose
6. FLactose
7. GMaltose
78[blank_start]Fructose[blank_end], also known as fruit sugar, is the most common sweetener and is processed as corn syrup.
1. AFructose
2. BGalactose
3. CSucrose
79Galactose occurs naturally commonly and as a by-product of starch digestion.
1. AVerdadero
2. BFalso
80[blank_start]Galactose[blank_end] rarely occurs naturally and is a by-product of starch digestion.
1. AGalactose
2. BFructose
3. CLactose
81Sucrose = [blank_start]Glucose[blank_end] + [blank_start]Fructose[blank_end]
Also known as [blank_start]table sugar[blank_end].
Made from [blank_start]sugar cane or sugar beets[blank_end].
Can lead to tooth decay.

Lactose = [blank_start]Glucose[blank_end] + [blank_start]Galactose[blank_end]
Also known as [blank_start]milk sugar[blank_end]
Some people can't digest it.

Maltose = [blank_start]Glucose[blank_end] + [blank_start]Glucose[blank_end]
Also known as [blank_start]alcohol[blank_end]
Produced during [blank_start]starch digestion[blank_end] and carbohydrate fermentation.
1. AGlucose
2. BFructose
3. CGalactose
4. DFructose
5. EGlucose
6. FGalactose
7. GGlucose
8. HGalactose
9. IFructose
10. JGalactose
11. KFructose
12. LGlucose
13. MGlucose
14. NFructose
15. OGalactose
16. PGlucose
17. QFructose
18. RGalactose
19. Stable sugar
20. Tmilk sugar
21. Ualcohol
22. Vmilk sugar
23. Wtable sugar
24. Xalcohol
25. Yalcohol
26. Ztable sugar
27. AAmilk sugar
28. ABsugar cane or sugar beets
29. ACstarch digestion
30. ADstarch digestion
31. AEsugar cane or sugar beets
82Characteristics of starch include
1. ALong branches or unbranched chains of glucose molecules
2. BFound in grains and vegetables
3. CExtremely functional
4. DStored form of carbohydrate
5. EFound in muscles and the liver
6. FLinked or bonded in a way that the body is unable to break the chains or digest them
83Characteristics of dextrin include
1. APartially digested starch
2. BFormed when dry heat is applied to a starch
3. CStored form of carbohydrate
4. DFound in muscles and the liver
5. Endigestible carbohydrates
84Characteristics of glycogen include
1. AStored form of carbohydrate
2. BFound in muscles and the liver
3. CPartially digested starch
4. DLinked or bonded in a way that the body is unable to break the chains or digest them
85Fiber
[blank_start]Indigestible[blank_end] carbohydrates
Linked or bonded in a way that the body is [blank_start]unable to break the chains or digest[blank_end] them

Types
Insoluble and soluble
[blank_start]Insoluble[blank_end] useful for…poop…preventing [blank_start]diseases of the large intestine[blank_end]
[blank_start]Soluble[blank_end] useful for [blank_start]blood sugar[blank_end]. Binds with [blank_start]bile[blank_end] to prevent fats from being bonded with it.

Importance
Helps prevent [blank_start]constipation[blank_end] and diverticulitis
Helps [blank_start]lower[blank_end] blood [blank_start]glucose[blank_end] and blood [blank_start]cholesterol[blank_end]
1. AIndigestible
2. Bunable to break the chains or digest
3. CInsoluble
4. DSoluble
5. Ebile
6. Fblood sugar
7. Gdiseases of the large intestine
8. Hconstipation
9. Ilower
10. Jglucose
11. Kcholesterol
86Dairy, fruits, vegetables, breads, cereals, and pasta are all sources of carbohydrates.
1. AVerdadero
2. BFalso
87Which of these are functions of carbohydrates?
1. ASource of sweetness, makes food taste better
2. BSource of bitterness
3. CProvides energy
4. DDietary essential
5. EProvides body with nitrogen
88Check which of the following are complications that occur without adequate carbohydrates
1. AGain body water and sodium
2. BLose body water and sodium
3. CLose body weight and cannot avoid losing lean body mass
4. DCan lead to ketosis from metabolizing fat for energy
5. ECan lead to uncontrollably weight gain
89[blank_start]Ketosis[blank_end] causes dehydration, fatigue, and in advanced cases coma. The body needs approximately [blank_start]100 grams[blank_end] of carbs a day to prevent ketosis. The brain needs [blank_start]150 grams[blank_end] to function properly.
1. AKetosis
2. BHypoglycemia
3. CHyperglycemia
4. DEdema
5. E100 grams
6. F50 grams
7. G200 grams
8. H150 grams
9. I100 grams
10. J200 grams
11. K50 grams

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Autor: Usuario eliminado
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Historial: Creado el 11 oct 2016 · actualizado el 1 nov 2016
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