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Human Nutrition Final Exam

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complied questions from RATs
Jasmine Boudreau
Quiz by Jasmine Boudreau, updated more than 1 year ago
Jasmine Boudreau
Created by Jasmine Boudreau over 7 years ago
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Resource summary

Question 1

Question
This course will be delivered using a modified type of ___
Answer
  • Problem Based Learning (PBL)
  • Team Based Learning (TBL)
  • Case Based Learning (CBL)
  • Flexible Based Learning (FBL)

Question 2

Question
There are ___ tRATs in this course. A tRAT is a ____
Answer
  • 10; team Readiness Assurance Test
  • 11; team Ready Answer Test
  • 12; team Readiness Assurance Test
  • lots of; rodents

Question 3

Question
Which component of the course do students have to pass to pass this course?
Answer
  • Both peer evalutations
  • the total iRAT (quiz) scores
  • the team assignments
  • iRATs
  • the final exam

Question 4

Question
the 'test drive a diet' project in this course requires students to
Answer
  • attain a healthier weight
  • help someone else lose weight
  • try a scientific or environmental diet
  • help someone else eat a healthier diet

Question 5

Question
a processed food is defined as a food that
Answer
  • has more than 5 ingredients
  • requires heating or cooking before it can be eaten
  • has had preservatives added
  • has been treated or changed from its natural state

Question 6

Question
an essential nutrient is required for health
Answer
  • and can be manufactured in the body from other constituents
  • but should be consumed within a narrow range of amounts
  • and can be acquired by either ingestion or made in the body
  • of trolls or they will become nasty
  • and must be acquired via ingestion

Question 7

Question
a food contains 10 g each of carbohydrate, protein, and lipid. How many kcal does it contain?
Answer
  • 145 kcal
  • 170 kcal
  • 200 kcal
  • 230 kcal

Question 8

Question
nutrient density refers to ________ ; ______ is a more nutrient dense food than _____.
Answer
  • the amount of energy per weight of a food; a potato, carrot
  • the amount of nutrients per energy in a food; broccoli, bread
  • the amount of nutrients per energy in a food; bread, kale
  • the amount of energy per volume of food; kale, rice

Question 9

Question
metabolic processes take place in the body to maintain a steady body temperature, heart rate, and blood glucose level. this stable state is called
Answer
  • homeostasis
  • an anabolic process
  • a catabolic process
  • metabolism

Question 10

Question
the instrument used to measure the energy in a food is a _____. contrary to the results from this test, people usually derive a lot more energy from _____ than from ________.
Answer
  • kjeldahl; protein, carb
  • kjeldahl; carb, protein
  • HPLC; carb, protein
  • bomb calorimeter; carb, protein
  • bomb calorimeter; protein, carb

Question 11

Question
if your daily intake of a vitamin dies not meet RDA
Answer
  • you necessarily have a poor diet
  • you are safe if you meet at least hafl the RDA
  • you may not be meeting your needs
  • this is of no consequences; the RDAs are designed for groups

Question 12

Question
which of he following values is the term used to described the average daily energy intake that is predicted to maintain energy balance in healthy adults?
Answer
  • EER
  • EAR
  • AI
  • UL
  • RDA

Question 13

Question
in Canada's Food Guide, how are dietary fats classified?
Answer
  • as part of the meat and alternatives group
  • as part as the grain products group
  • not as a food group, although recommendations are made for types and amounts
  • as an individual food group

Question 14

Question
for a 30-year old woman, Canada's Food Guide recommends _____ servings from the vegetables and fruit group each day
Answer
  • 9-11
  • 8-10
  • 6-7
  • 7-10
  • 7-8

Question 15

Question
orange juice is an excellent source of vitamin C, a dietary antioxidant. which statement best describes this claim?
Answer
  • it is a combined nutrient content claim and therapeutic claim
  • it is a combined nutrient content and nutrient function claim
  • it is a combined nutrient content claim and a disease risk reduction claim
  • it is a nutrient function claim only

Question 16

Question
the order in which ingredients are listed on a food label is determined on the basis of
Answer
  • nutritional value
  • alphabetical order
  • contribution to total weight
  • contribution to total volume

Question 17

Question
the AMDR for carbohydrate ranges from
Answer
  • 20-35%
  • 10-35%
  • 5-10%
  • 45-65%
  • 66.6-97.8%

Question 18

Question
Dr. Yoni Freedhoff wants Health Canada to change the recommendation in Canada's Food Guide that half of grain products eaten each day be whole grain, with a recommendation that only whole grains be consumed. What is the basis for the current recommendation?
Answer
  • white but not whole wheat flour is fortified with folate
  • guidelines were based on what people already eat
  • the grain producers' lobby advocated for that
  • there is to much fiber in 100% whole grains

Question 19

Question
see question 10 in RAT 2.
Answer
  • correct answer is E
  • answer is not D.

Question 20

Question
which process would be affected by a diseased gallbladder?
Answer
  • fat digestion
  • chyme formation
  • carbohydrate buffering
  • regulation of blood glucose levels
  • amino acid deamination

Question 21

Question
most fat-soluble nutrients are absorbed into the
Answer
  • vascular system
  • neurological system
  • adrenal system
  • lymphatic system
  • transit system

Question 22

Question
the sections of the small intestine, in proximal to distal order are:
Answer
  • duodenum, ileum, jujunum
  • duodenum, jejunum, ileum
  • jejunum, ileum, duodenum
  • duodenum, jejunum, ileum, cecum
  • ileum, duodenum, jejunum, cecum

Question 23

Question
the stomach wall is protected from the acidity of the gastric juice by
Answer
  • the bacteria Helicobacter pylori
  • the hormone gastrin
  • the enzyme pepsin
  • Chief cells
  • a viscous mucus layer

Question 24

Question
what is it called when nutrients essential to life are provided directly into the bloodstream?
Answer
  • total parental nutrition
  • enteral feeding
  • tube-feeding
  • force feeding
  • gastric bypass

Question 25

Question
which of the following statements is true?
Answer
  • heartburn results from occasional reflux of gastric material through the pyloric sphincter
  • GERD results from occasional reflux of gastric material through the gastro-esophageal sphincter.
  • GERD results from chronic reflux of gastric material through the pyloric sphincter
  • heartburn results from an occasional reflux of gastric material through the gastro-esophageal sphincter

Question 26

Question
the pancreas secretes pancreatic juice which contains digestive enzymes and
Answer
  • bile
  • cholecystokinin (CCK)
  • chyme
  • bicarbonate ions
  • intrinsic factor

Question 27

Question
the most common cause of ulcers is
Answer
  • stress
  • eating fatty foods
  • the pain reliever Tylenol
  • spicy food
  • Helicobacter pylori infection

Question 28

Question
which of the following is NOT one of the main processes that allow nutrients to be absorbed from the GI tract into circulation?
Answer
  • passive diffusion
  • facilitated diffution
  • active diffusion
  • active transport

Question 29

Question
gastric lipase is an enzyme that is produced in the stomach to
Answer
  • stimulate CCK and intrinsic factor
  • to stimulate secretion of gastric juices
  • break down carbs
  • break down fats
  • break down protein

Question 30

Question
which one of the following meals is likely to stay in the stomach the longest?
Answer
  • grilled chicken breast, mashed potato made with milk, green beans, skim milk
  • cheeseburger, small soft drink, ice cream
  • tuna sandwich on whole wheat, pickle, ice tea
  • rice krispies, skim milk, blueberries, coffee
  • squash soup with bread, coffee with soy milk and honey

Question 31

Question
Stella consumes 2400 kcal/day, with half of the kcal from carbohydrates. About how many grams of carbohydrate does she consume per day?
Answer
  • 1200
  • 4800
  • 450
  • 400
  • 300

Question 32

Question
what is the composition of sucrose?
Answer
  • two molecules of glucose
  • two molecules of frucose
  • many molecules of glucose linked together
  • one molecule of fructose and one molecule of glucose

Question 33

Question
which of the following sequences represent a monosaccharide followed by a disaccharide followed by a polysaccharide?
Answer
  • fructose, sucrose, starch
  • glucose, maltose, lactose
  • galactose, glycogen, starch
  • lactose, glucose, dietary fibre
  • sucrose, lactose, glycogen

Question 34

Question
when carbohydrates are not available, the body goes through a processes called _____ to synthesize glucose from non-carbohydrate substances
Answer
  • gluconeogenesis
  • glycogenolysis
  • glucogenolysis
  • ketosis
  • glycogen anabolism

Question 35

Question
when carbohydrates have not been consumed in a few hours, the body response by secreting ____ from the ____ to stimulate the breakdown of liver glycogen to increase blood glucose.
Answer
  • insulin, glycogen
  • glucagon, pancreas
  • insulin, pancreas
  • epinephrine, adrenal glands

Question 36

Question
____ is the storage form of carbohydrates in animals and ____ is the storage form of carbohydrates in plants.
Answer
  • starch; glycogen
  • fiber; oligosaccharide
  • oligosaccharide; fibre
  • amylopectin; amylose
  • glycogen; starch

Question 37

Question
dietary fibre is categorized by
Answer
  • its ability or inability to dissolve in water
  • its molecular weight
  • the number of branch points
  • the ratio of carbon to hydrogen molecules
  • the helix shape of the molecule

Question 38

Question
which of the following statements is TRUE?
Answer
  • the rate of digestion and absorption of low-glycemic foods is slower then high-glycemic foods
  • foods that have a glycemic index of 70 or less compared to glucose are considered high-glycemic-index foods
  • the processing of a food has no effect on its glycemic index
  • high-fibre and low-glycemic-index foods have exactly the same physiological properties

Question 39

Question
lactose intolerance is caused by
Answer
  • excess production of the enzyme lactase
  • an allergic reaction to proteins found in milk and milk products
  • the inability to produce the hormone insulin
  • insufficient amylase in their small intestine
  • inadequate production of the enzyme lactase

Question 40

Question
a well-documented health problem(s) associated with excess sugar intake in children is
Answer
  • type 1 diabietes
  • dental caries
  • diventicular disease
  • hyperactivity
  • B and D

Question 41

Question
which of the following statements about indigestible carbohydrates is TRUE?
Answer
  • they are not broken down until they reach the colon
  • the contribute more kcal than simple carbohydrates
  • they are a good source of prebiotics for microflora in the GI tract
  • they are not part of a high-fibre diet

Question 42

Question
the daily value for dietary fibre is 25 g in a 2000 kcal diet. a slice of whole-wheat bread is 8% of the daily value. the slice of whole-wheat bread contains how much fibre?
Answer
  • 2 g
  • 4 g
  • 8 g
  • 16 h

Question 43

Question
which one of the following components is NOT part of an amino acid?
Answer
  • an amino group
  • a phosphate group
  • an acid group
  • an R group or side chain (functional group_
  • an alpha-carbon

Question 44

Question
server PEM in adults can result in _____ and be caused by _____
Answer
  • kwashiorkor; AIDS
  • diabetes; AIDS
  • kwashiorkor; alcoholsim
  • anorexia nervosa; alcoholism
  • marasmus; alcoholism

Question 45

Question
describe a complete dietary protein
Answer
  • it does NOT contain the element sulphur
  • it has been hydrolyzed so that digestion is not necessary
  • it provides essential AA in the proportion needed to support protein synthesis
  • it has a low biological value

Question 46

Question
what happens when a protein is heated? when the heat is removed, it CAN/CANNOT retuned to its original shape
Answer
  • transamination; can
  • deamination; can
  • denaturation; cannot
  • deamination; cannot
  • denaturation; can

Question 47

Question
what is the AA pool?
Answer
  • AA present in body tissues and fluids that are available for protein synthesis
  • AA which are soluble in bodily fluids
  • AA used by the body for energy
  • AA that the body cannot synthesize and must be supplied by the diet

Question 48

Question
which statement describes a situation with positive nitrogen balance?
Answer
  • an individual is wasting as a result of protein-energy malnutrition
  • an individual is growing
  • protein intake does not meet the body's protein requirements
  • total body nitrogen balance does not change for 30 days

Question 49

Question
what is the RDA for protein for typical, moderately active adults in their 20's?
Answer
  • 0.5 g/kg body weight
  • 0.8 g/kg body weight
  • 1.5 g/kg body weight
  • 0.5 g/day
  • 0.8 g/day

Question 50

Question
what is a consequence of protein complementation?
Answer
  • all AA requirements are met
  • there is a decrease in biological value of a protein
  • AA requirements are more likely to be met in vegetarians
  • there is an increase in the nitrogen value of a protein
  • excretion of nitrogen in the urine increases

Question 51

Question
which AA are essential in the diet, but only under certain conditions?
Answer
  • conditionally essential AA
  • dispensable AA
  • polypeptides
  • dipeptides
  • branched chain

Question 52

Question
vegetarians have a lower risk of developing which medical condition?
Answer
  • diabetes mellitus
  • cardiovasuclar disease
  • high blood pressure
  • colorectal cancer
  • all the above are correct

Question 53

Question
what happens when excess energy is ingested?
Answer
  • it is excreted in the urine
  • it is converted into triglycerides and stored in adipose tissue
  • it is converted into cholesterol and stored in adipose tissue
  • it is a metabolized by the muscles and stored as ATP
  • less of it is absorbed by the mucosal cells

Question 54

Question
which is a characteristic of chylomicrons?
Answer
  • they transport lipids from the epithelial cells of the villi to other body cells
  • the are absorbed into the lymphatic system
  • they are all the largest lipoproteins formed in the body
  • all of the above answer choices are correct
  • none of the above answer choices are correct

Question 55

Question
choose the incorrect statement
Answer
  • most of the fat in our body is stored in the form of triglycerides
  • sterols are lipids containing a single ring structure
  • phospholipids aid in transporting fats in our bloodstream
  • in the small intestines, plant sterols block dietary cholesterol absorption

Question 56

Question
trans fatty acids are most abundant in what food product today?
Answer
  • partially hydrogenated oils
  • meat
  • canola oil
  • tub margrine
  • milk

Question 57

Question
what allows fat and water to mix by breaking large fat globules into smaller ones?
Answer
  • emulsifiers
  • cis fatty acids
  • eicosanoids
  • trans fatty acids
  • micelles

Question 58

Question
arrange the following lipid-containing compounds from largest to smallest: (1)VLDL, (2) LDL, (3) HDL
Answer
  • 2, 1, 3
  • 1, 2, 3
  • 2, 3, 1
  • 3, 2, 1
  • 1, 3, 2

Question 59

Question
from what are bile, vitamin D, and some hormones such as testosterone and estrogen derived?
Answer
  • essential fatty acids
  • trans fatty acids
  • phospholipids
  • eicosanoids
  • cholesterol

Question 60

Question
which of the following statements is true about EPA and DHA?
Answer
  • they are long chain fatty acids with 3 and 4 double bonds, respectively
  • we can make enough of both EPA and DHA from ALA (alpha-linolenic acid)
  • they are both considered to be medium chain fatty acids
  • people with obesity can decrease the fat in their livers by supplementing with DHA and EPA
  • dietary DHA is correlated with lower HLD levels in the blood

Question 61

Question
RAT 6, question 9: picture of a lipid. know how to count the carbons properly; the upper (right) end is
Answer
  • a methyl group and is hydrophobic
  • is a carboxyl group and is hydrophilic
  • a methyl group and is hydrophilic
  • a carboxyl group and is hydrophobic
  • trans because the oxygens oppose each other

Question 62

Question
the above picture represents (RAT6, Q9):
Answer
  • an essential lipid; the double bond occurs before the ninth omega carbon
  • a non-essential lipid; the double bone occurs after the ninth omega carbon
  • a non-essential lipid; the double bond occurs before the ninth omega carbon
  • an essential lipid; the double bond occurs after the night omega carbon

Question 63

Question
what is the effect of a decrease in the ability of LDL receptors to bind to LDLs?
Answer
  • an increase of LDL loss in the urine
  • increased HDLs levels in the blood
  • an increased risk of atherosclerosis
  • increased chylomicrons levels in the blood

Question 64

Question
a factor that can result in increased body weight as people age is
Answer
  • a decrease in BMR
  • a decrease in food intake
  • an increase in exercise
  • an increase in BMR

Question 65

Question
what is the total energy content of an energy bar that contains 5 grams of fat, 30 grams of carbs, and 10 grams of protein?
Answer
  • 195 kcal
  • 205 kcal
  • 210 kcal
  • 255 kcal
  • 286 kcal

Question 66

Question
which of the following methods divides body composition into three components?
Answer
  • the bod pod
  • underwater wighing
  • bioelectrical impedance
  • BMI
  • DXA

Question 67

Question
dietary fat has a lower metabolic cost than protein. what does this mean?
Answer
  • it requires more energy to oxidize or store dietary fat than protein
  • fat metabolism generates more toxic metabolic waste than protein
  • fat metabolism generates less toxic metabolic wastes than protein metabolism
  • high protein foods are more expensive than high fat foods to buy
  • it requires less energy to oxidize and store dietary fat than protein

Question 68

Question
resting energy expenditure (REE) involves all of the following body functions except:
Answer
  • digestion
  • breathing
  • growth and repair of tissue
  • snoring

Question 69

Question
____ % of adults in Nova Scotia is considered to be overweight or obese, which is (lower/higher/the same as_ the Canadian average
Answer
  • 25-29, lower
  • 33-40, the same as
  • 51-55, the same as
  • 51-55, higher
  • 59-65, higher

Question 70

Question
for a typical, moderately-active young adult, rank the components of energy expenditure from greatest amount
Answer
  • REE, physical activity, thermic effect of food
  • REE, thermic effect of food, physical activity
  • thermic effect of food, physical activity, REE
  • physical activity, thermic effect of food, REE
  • physical activity, REE, thermic effect of food

Question 71

Question
an adult with a BMI of 22 would be considered to be
Answer
  • underweight
  • overweight
  • of healthy weight
  • obese

Question 72

Question
which statement best describes fat and car metabolism in the fasting state?
Answer
  • there is no carb metabolism in the fasting state; instead adipose tissue releases fatty acids and ketone bodies as sources of energy
  • muscle proteins and glycogen are converted to fatty acids; adipose tissue converts glycerol into glucose
  • muscle proteins and glycogen are converted to glucose; adipose tissue releases fatty acids into the blood.
  • muscle proteins are converted to glucose, while glycogen remains in the liver, unmetabolized. adipose tissue releases fatty acids.

Question 73

Question
which of the following behaviour results in lower food intake in North America?
Answer
  • keeping the thermostat lower in winter months
  • larger plates
  • playing video games while eating
  • less sleep
  • using chop sticks instead of a fork

Question 74

Question
some vitamins are lost in grain processing. which nutrient is removed during processing of flour and typically is NOT added during 'enrichment'?
Answer
  • vitamin B6
  • thiamin
  • folic acid
  • niacin
  • riboflavin

Question 75

Question
many B vitamins are essential for the metabolism of energy-yielding nutrients. they perform this function by binding to and promoting the activity of enzymes. in this role, B vitamins act as
Answer
  • provitamins
  • transport proteins
  • hormones
  • coenzymes
  • previtamins

Question 76

Question
which one of the following nutrients can be converted into niacin and prevent pellagra?
Answer
  • vitamin B6
  • tryptophan
  • thiamin
  • vitamin B12
  • homocysteine

Question 77

Question
scurvy is caused by
Answer
  • a lack of the proviamin for vitamin C
  • a protein-vitamin C deficiency
  • taking long cruises
  • a lack of sunshine
  • a lack of vitamin C

Question 78

Question
vitamin E would be most plentiful in which three types of food?
Answer
  • nuts, oils, and seeds
  • fruit, dairy, and vegetables
  • meat, fats, and fruit
  • milk, meat, and grains

Question 79

Question
which of the following is not a good source of vitamin B12?
Answer
  • oysters
  • beef liver
  • milk
  • Wendy's bacon cheeseburger
  • lentils

Question 80

Question
which form of vitamin D comes from animal sources and is also made in our bodies?
Answer
  • D2 = cholecalciferol
  • D2 = ergocalciferol
  • D3 = Ergocalciferol
  • D3 = Cholecalciferol

Question 81

Question
an elevation in homocysteine has been associated with an increased risk of cardiovascular disease. in clinical studies, which vitamins have been shown to decrease levels of homocysteine in the blood?
Answer
  • vitamin A, vitamin E, and vitamin C
  • riboflavin, vitamin A, and folate
  • niacin, riboflavin, and thiamine
  • vitamin D, vitamin A, and vitamin B6
  • vitamin B6, folate, and vitamin B12

Question 82

Question
since vitamin A and carotenoids are bound to proteins in foods, which enzyme is required for absorption?
Answer
  • bile
  • amylase
  • pepsin
  • lactoase

Question 83

Question
the intake of ____ and _____ reduce the risk of macular degeneration
Answer
  • beta-carotene; lycopene
  • alpha-carotene; beta-cryptoxanthin
  • lycopene; alpha-carotene
  • lutein; zeaxanthin

Question 84

Question
why does long term use of antibiotics increase the risk of vitamin k deficiency?
Answer
  • antibiotics interfere directly with absorption of the vitamin
  • antibiotics prevent vitamin k from functioning properly
  • antibiotics change the bacterial flora in the gut, decreasing vitamin k production
  • antibiotics enhance the absorption of other vitamins which compete with vitamin k for absorption

Question 85

Question
which statement describes the relationship of bone calcium to blood calcium?
Answer
  • if dietary calcium is low, both blood and bone levels will decline
  • if dietary calcium is low, bone calcium is sacrifice to maintain blood calcium
  • if dietary calcium is low, blood calcium is sacrificied to maintain bone calcium
  • blood levels of calcium are a good indiciator of of the calcium status of bone

Question 86

Question
the mineral MOST associated with wound healing is:
Answer
  • calcium
  • iron
  • cobalt
  • magnesium
  • zinc

Question 87

Question
which is NOT a major function of magnesium in the body?
Answer
  • maintenance of bones
  • cofactor for several hundred enzymes
  • blood clotting
  • division of growing cells

Question 88

Question
which statement about the processing of foods is TRUE?
Answer
  • processing destroys minerals
  • as the structure of foods is broken down, sodium is lost from processed foods
  • the processing of grains causes the loss of magnesium, selenium, and zinc
  • potassium is often added during food processing

Question 89

Question
spinach contains notable amounts of calcium and _____. the latter constituent ____ absorption of calcium
Answer
  • oxalate; decreases
  • phytate; increases
  • oxalate; increases
  • phytate; decreases

Question 90

Question
iron is a component of the protein, _____, which binds and transports oxygen in the blood stream
Answer
  • ferritin
  • hemoglobin
  • hematocrit
  • hemosiderin
  • transferrin

Question 91

Question
iodine deficiency during pregnancy may cause ____ in the infant
Answer
  • diabetes
  • cretinism
  • fetal goiter syndrome
  • hypoglycemia
  • sickle cell disease

Question 92

Question
which food combination would yield more iron absorption?
Answer
  • peanut-butter on brown bread with glass of milk
  • bran cereal with fortified soy milk
  • vegetable beef soup with a tomato base
  • a high-fibre english muffin with cup of green tea
  • a spinach salad

Question 93

Question
what substance in whole grains and cereals can bind with minerals and render them unabsorbable?
Answer
  • phytate
  • cellulose
  • tryptophan
  • oxalate
  • amylopectin

Question 94

Question
too much fluoride in the body can cause
Answer
  • arthritis
  • diarrhea
  • hives and dermatitis
  • microcytic anemia
  • mottled teeth

Question 95

Question
the level of calcium in the blood is maintained within a narrow limit by two hormones; _____ lowers blood calcium and ____ raised blood calcium
Answer
  • parathyroid hormone (PTH); calcitonin
  • aldosterone; thyroid stimulating hormone
  • calcitonin; aldosterone
  • calcitonin; PTH
  • thyroid stimulating hormone; calcitonin

Question 96

Question
if a food contains 135 mg of sodium per serving, the company can claim on the food label that the food is
Answer
  • no claim can be made
  • reduced sodium
  • sodium-free
  • salt-free
  • low sodium

Question 97

Question
the primary role of water in urine is to
Answer
  • provide a medium for chemical reactions
  • detoxify
  • maintain acid-base balance
  • transport waste products out of the bonde
  • keep us from sitting too much

Question 98

Question
the DASH diet is high in
Answer
  • potassium, calcium, and magnesium while low to moderate in sodium
  • calcium and magnesium while low in sodium and potassium
  • sodium while low in calcium, magnesium, and potassium
  • sodium and potassium while low in calcium and magnesium

Question 99

Question
healthy resting blood pressure is defined as
Answer
  • 120/80 mm of mercury or less
  • 140/90 mm of mercury or less
  • 160/100 mm of mercury or less
  • between 120/80 and 140/90

Question 100

Question
the current upper limit (UL) for sodium per day is the amount found in
Answer
  • 1/2 teaspoon of salt
  • 1 teaspoon of salt
  • 2 teaspoons of salt
  • 3 teaspoons of salt

Question 101

Question
exercise-associated hyponatremia occurs more often in
Answer
  • people who continue to exercise for several hours
  • people who consume too many sports drinks while exervising
  • people who over drink water while exercising
  • people who become dehydrated during prolonged exercise
  • both A and C are criteria

Question 102

Question
which of the following is NOT a tip for reducing sodium intake?
Answer
  • drink 8-10 glasses of water per day to dilute salt in diet
  • use food labels to select foods low in sodium
  • prepare meals from scratch to control the amount of salt added
  • cut down on the consumption of processed cheese

Question 103

Question
which hormone signals the kidneys to reabsorb water back into the bloodstream?
Answer
  • antidiruretic hormone (ADH)
  • absorption hormone (AH)
  • calcitonin
  • parathyroid hormone (PTH)

Question 104

Question
which one of the following interactions is most likely to occur?
Answer
  • K will be attracted to the hydrogen side of the water molecule
  • Cl will be attracted to the oxygen side of the water molecule
  • Na will be attracted to the hydrogen side of the water molecule
  • both Na and K are attracted to the oxygen side of the water molecule
  • Na will be attracted to the oxygen side of the water molecule

Question 105

Question
Elmer has just consumed a large bowl of canned soup, which is very high in sodium. he is salt-sensitive. how will his body react, compared to someone who is not salt-sensitive?
Answer
  • Elmer will excrete sodium more readily and his blood vessels will dilate, causing his blood pressure to remain normal
  • Elmer will excrete sodium more slowly and his blood vessels will constrict, causing his blood pressure to rise
  • Elmer will excrete sodium more readily and his blood vessels will constrict, causing his blood pressure to rise
  • Elmer will excrete sodium at the same rate and his blood vessels will dilate, causing his blood pressure to remain normal

Question 106

Question
Shipwrecked! you drank ocean water and become dehydrated because
Answer
  • body fluids absorbed more water than usual from the gastrointestinal tract
  • the gastrointestinal tract absorbed more water from the body
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