Nutrition And Wellness Midterm Examination Practice

84 Questions | Total Attempts: 44

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Nutrition And Wellness Midterm Examination Practice

Questions and Answers
  • 1. 
    Which of the following foods is not a good source of dietary fiber?
    • A. 

      Apple

    • B. 

      Chicken

    • C. 

      Lentils

    • D. 

      Popcorn

  • 2. 
    Why are carbohydrates the body's preferred source of energy?
    • A. 

      They are inexpensive to buy

    • B. 

      They are plentiful in the diet

    • C. 

      They can be used efficiently as fuel

    • D. 

      They spare fats

  • 3. 
    Dominic decided to follow a very high protein diet to lose weight. He was avoiding nearly all carbohydrate foods. What health condition is he most likely at risk of developing?
    • A. 

      Diabetes mellitis

    • B. 

      Ketosis

    • C. 

      Lactose intolerance

    • D. 

      Starvation

  • 4. 
    Which carbohydrate provides the most bulk to the diet?
    • A. 

      Fiber

    • B. 

      Fructose

    • C. 

      Lactose

    • D. 

      Sucrose

  • 5. 
    Research has indicated that diets high in fiber may reduce the risk of____________.
    • A. 

      Colon cancer

    • B. 

      Heart and artery disease

    • C. 

      Hemorrhoids

    • D. 

      All three answers

  • 6. 
    What form must all carbohydrates be in for cells to use them as an energy source?
    • A. 

      Fructose

    • B. 

      Glucose

    • C. 

      Glycogen

    • D. 

      Insulin

  • 7. 
    What happens to a person's blood glucose level after eating?
    • A. 

      It rises

    • B. 

      It falls to begin digestion

    • C. 

      It is not affected

    • D. 

      It rises or falls depending on gender

  • 8. 
    Which group in MyPlate is the best source of foods high in starch?
    • A. 

      The grains group

    • B. 

      The fruit group

    • C. 

      The meat and beans group

    • D. 

      The milk group.

  • 9. 
    The ingredient list on a package of vanilla pudding reads as follows: sugar, wheat flour, starches, added flavorings. Which ingredient is present in the largest amount
    • A. 

      Flavorings

    • B. 

      Starches

    • C. 

      Sugar

    • D. 

      Wheat flour

  • 10. 
    Due to her lactose intolerance, Amani does not drink milk. Which nutrient is most likely to be deficient in her diet because of this eating pattern?
    • A. 

      Calcium

    • B. 

      Carbohydrates

    • C. 

      Vitamin C

    • D. 

      Water

  • 11. 
    Which element is not found in carbohydrates?
    • A. 

      Carbon

    • B. 

      Hydrogen

    • C. 

      Oxygen

    • D. 

      Nitrogen

  • 12. 
    The monosacaccharide found in fruits is ____________.
    • A. 

      Glucose

    • B. 

      Fructose

    • C. 

      Maltose

    • D. 

      Lactose

  • 13. 
    The hormone that helps regulate the amoount of glucose in the blood stream is _______________.
    • A. 

      Glycogen

    • B. 

      Insullin

    • C. 

      Ketones

    • D. 

      Thyroxin

  • 14. 
    Which is most likely to cause dental caries if the teeth are not brushed?
    • A. 

      Orange Juice

    • B. 

      Popcorn

    • C. 

      Raisins

    • D. 

      Water

  • 15. 
    What is the type of diabetes in which the pancreas cannot make the necessary insulin?
    • A. 

      Hypoglycemia

    • B. 

      Type I diabetes

    • C. 

      Type II diabetes

    • D. 

      Hyperglycemia

  • 16. 
    Why might gum agar be added to a food product?
    • A. 

      To thicken and stabilize the pproduct

    • B. 

      To add color

    • C. 

      To add flavor

    • D. 

      To sweeten the product.

  • 17. 
    One of the six classes of nutrients that includes sugars, starches and fiber. The body's main source of energy
    • A. 

      Carbohydrates

    • B. 

      Proteins

    • C. 

      Fats

    • D. 

      Vitamins

  • 18. 
    A polysaccharide. Starch and fiber are two examples
    • A. 

      Complex Carbohydrate

    • B. 

      Simple Carbohydrate

    • C. 

      Glucose

    • D. 

      Fructose

  • 19. 
    The body's storage form of glucose
    • A. 

      Glucose

    • B. 

      Glycogen

    • C. 

      Monosachacharide

    • D. 

      Polysaccharide

  • 20. 
    A group of compounds that includes triglycerides, phospholipids, and sterols.
    • A. 

      Lipid

    • B. 

      Sterols

    • C. 

      Hydrogenation

    • D. 

      Lipoprotein

  • 21. 
    The major type of fat found in foods and in the body
    • A. 

      Triglycerides

    • B. 

      Lecithin

    • C. 

      Sterols

    • D. 

      Emulsifier

  • 22. 
    A fatty acid that has no double bonds in its chemical structure.
    • A. 

      Saturated fatty acid

    • B. 

      Adipose tissue

    • C. 

      Chylomicron

    • D. 

      Trans-fatty acid

  • 23. 
    A fatty acid that has only one double bond between carbon atoms in a carbon atom chain.
    • A. 

      Monounsaturated fatty acid

    • B. 

      Trans-fatty acid

    • C. 

      Essential fatty acid

    • D. 

      Saturated fatty acid

  • 24. 
    The process of breaking the double carbon bonds in unsaturated fatty acids and adding hydrogen.
    • A. 

      Hydrogenation

    • B. 

      Sterols

    • C. 

      Triglycerides

    • D. 

      Lipid

  • 25. 
    A fatty acid with an odd molecular shape that forms when oils are hydrogenated.
    • A. 

      Trans-fatty acid

    • B. 

      Monounsaturated fatty acid

    • C. 

      Polyunsaturated fatty acid

    • D. 

      Saturated fatty acid

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