A Trivia Quiz On Human Nutrition!

105 Questions | Total Attempts: 6472

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A Trivia Quiz On Human Nutrition!

The human body is made up of very complex rules, most of the energy it needs to perform its functions is as a result of what a person ingests. This, therefore, puts some emphasis on checking what we eat and what they help us with. Below is a review of test questions from tests I-IV in Dr. Andrews' Human Nutrition 210 course. Try them out!


Questions and Answers
  • 1. 
    Legumes (dry beans) are in which Food Guide Pyramid group? 
    • A. 

      Fruit/vegetable

    • B. 

      Bean/bread

    • C. 

      Meat/protein

    • D. 

      Bread/cereal

  • 2. 
    All of the following are characteristic of cholesterol except 
    • A. 

      It is used for making estrogen and testosterone.

    • B. 

      It is incorporated into cell membranes.

    • C. 

      It is converted to bile.

    • D. 

      It is an essential nutrient.

  • 3. 
    The body energy that can be stored in almost unlimited amounts is 
    • A. 

      Glycogen

    • B. 

      Protein

    • C. 

      Glucose

    • D. 

      Triglyceride.

  • 4. 
    Where does digestion begin? 
    • A. 

      Small intestine

    • B. 

      Mouth

    • C. 

      Stomach

    • D. 

      Esophagus

  • 5. 
    If a fat contains mostly saturated fatty acids, it is likely to be 
    • A. 

      Solid at room temperature.

    • B. 

      Soft at room temperature.

    • C. 

      Rancid at room temperature.

    • D. 

      Liquid at room temperature.

  • 6. 
    When looking at the ingredient label of a bottled spaghetti sauce, you see that olive oil is the second ingredient. This means that 
    • A. 

      Olive oil is the second ingredient by weight.

    • B. 

      Olive oil is the second ingredient by alphabetical listing.

    • C. 

      Olive oil is the second ingredient by amount present in the sauce.

    • D. 

      Olive oil is just one of the ingredients present in the sauce.

  • 7. 
    The function of thick mucus in the stomach is to 
    • A. 

      Promote fat digestion.

    • B. 

      Protect stomach cells from acid and enzymes.

    • C. 

      Activate stomach enzymes.

    • D. 

      Keep the stomach bacteria-free.

  • 8. 
    To be transported throughout the body, fats are packaged in structures called 
    • A. 

      Phospholipids.

    • B. 

      Micelles.

    • C. 

      Lipoproteins.

    • D. 

      Tryglycerides.

  • 9. 
    Which of the following is a major source of lactose? 
    • A. 

      Buttermilk

    • B. 

      Broccoli

    • C. 

      Honey

    • D. 

      Lactose

  • 10. 
    Nutrient density can be defined as 
    • A. 

      The amount of kcalories in a food divided by the amount of kcalories needed in a day.

    • B. 

      The amount of a particular nutrient in a serving of food divided by the number of kcalories in that serving.

    • C. 

      The amount of a particular nutrient in a serving of food divided by the number of grams of protein.

    • D. 

      The amount of a nutrient in a serving of food divided by the amount of the nutrient needed for that day.

  • 11. 
    A saturated fatty acid contains 
    • A. 

      2 to 12 double bonds.

    • B. 

      No double bonds

    • C. 

      14 to 24 double bonds.

    • D. 

      One double bond.

  • 12. 
    Which of the following hormones corrects a hyperglycemic state? 
    • A. 

      Insulin

    • B. 

      Glucagon

    • C. 

      Epinephrine

    • D. 

      Cortisol

  • 13. 
    Which of the following is not true about water? 
    • A. 

      Provides a way to transport nutrients and waste

    • B. 

      Dietary need of approximately 8 cups per day

    • C. 

      Provides energy

    • D. 

      By-product of cell chemical reactions

  • 14. 
    Which of the following are substances in plant foods that are not digested in the stomach or small intestine? 
    • A. 

      Dietary fiber

    • B. 

      Dextrose

    • C. 

      Disaccharides

    • D. 

      Simple sugars

  • 15. 
    A kcalorie is a measure of 
    • A. 

      Sugar and fat in food.

    • B. 

      Nutrients in food

    • C. 

      Fat in food

    • D. 

      Heat energy

  • 16. 
    Starch is comprised of hundreds and perhaps thousands of which molecule? 
    • A. 

      Glucose

    • B. 

      Galactose

    • C. 

      Fructose

    • D. 

      Glycerol

  • 17. 
    What structure prevents food from entering the trachea when you swallow?
    • A. 

      Esophagus

    • B. 

      Tonsils

    • C. 

      Epiglottis

    • D. 

      Tongue

  • 18. 
    The muscular contractions that move food through the digestive tract are called 
    • A. 

      Peristalsis

    • B. 

      Compression

    • C. 

      Propulsion

    • D. 

      Regurgitation

  • 19. 
    Which of the following is characteristic of lipids? 
    • A. 

      Supply 4 kcalories per gram

    • B. 

      Supply a concentrated form of fuel for the body

    • C. 

      Add structural strength to bones and muscles

    • D. 

      Add sweetness to food

  • 20. 
    Which of the following contains a rich supply of omega-3 fatty acids? 
    • A. 

      Sirloin

    • B. 

      Chicken

    • C. 

      Broccoli

    • D. 

      Salmon

  • 21. 
    Which of the following nutrients can directly supply energy for human use? 
    • A. 

      Lipids and oils

    • B. 

      Fiber

    • C. 

      Minerals

    • D. 

      Vitamins

  • 22. 
    Which of the following is not a monosaccharide? 
    • A. 

      Glucose

    • B. 

      Fructose

    • C. 

      Galactose

    • D. 

      Lactose

  • 23. 
    Most digestion takes place in the 
    • A. 

      Pancreas

    • B. 

      Small intestine

    • C. 

      Large intestine

    • D. 

      Stomach

  • 24. 
    All the following are sources of cholesterol except 
    • A. 

      Peanut butter

    • B. 

      Turkey meat

    • C. 

      Whole milk

    • D. 

      Butter

  • 25. 
    Healthy People 2010 was designed to 
    • A. 

      Promote healthful lifestyles and reduce preventable death and disability in all Americans.

    • B. 

      Prevent chronic disease.

    • C. 

      Eliminate dietary inadequacies and excesses, and to encourage healthful practices.

    • D. 

      Disclose dietary practices that best support health.

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