Name: ______________________________ Title: Exam 1 Course: FCSN 245-Basic Nutrition Prof: Dr. David Gee Date: January 27, 2004 For True/False Questions, answer True (a); answer False (b) 1. The nutrient standards in use today include all of the following EXCEPT: a. Adequate Intakes (AI) b. Daily Minimum Requirements (DMR) c. Daily Values (DV) d. Estimated Average Requirements (EAR) e. Tolerable Upper Intake Levels (UL) 2. The Nutrition Facts Panel on a box of cereal lists the following information for amounts per serving: 167 Calories, 27 Calories from Fat, 3 grams total fat, 2 grams saturated fat. What percentage of the total calories is provided by fat? a. 3% b. 11% c. 16% d. 27% e. 37% 3. When blood glucose concentration rises, the pancreas secretes the hormone _____, and when blood glucose levels falls, the pancreas secretes the hormone _____. a. glycogen, insulin b. insulin, glucagon c. glucagon, glycogen d. insulin, fructose e. glucagon, adrenaline 4. To be labeled "low fat", a food must contain 3 grams or less of fat per serving. 5. Dental caries are caused by: a. sugar in the mouth dissolves tooth enamel b. acid produced by bacteria that ferment carbohydrates c. bacteria directly digesting tooth enamel d. saliva in the mouth e. dentists who need more business 6. The USDA's Food Pyramid recommends: a. high consumption of grains and starchy foods since these foods are on the bottom of the pyramid b. higher consumption of fruits and vegetables than meats since these fruits and vegetables are at the very top of the pyramid c. low consumption of fats since these foods are at the bottom of the pyramid d. provide specific recommendations regarding vitamin and mineral needs e. two of the above are true. - 2- Name: ______________________________ Title: Exam 1 7. Consequently, prior to the 1970's, nutritionists were more interested in preventing: a. nutritional imbalances b. excesses of vitamins and minerals c. undernutrition 8. The Dietary Reference Intakes were devised for which of the following purposes? a. to set nutreinet goals for individuals b. to suggest upper limits of intakes, above which toxicity is likely c. to set average nutreint requirements for use in research d. all of the above e. none of the above 9. Monosaccharides are bonded together to form disaccharides. Lactose, a disaccharide, consists of: a. glucose and galactose b. galactose and fructose c. two fructose units d. glucose and fructose e. two glucose units 10. Honey is much better for you than table sugar because it con- tains substantial amounts of vitamins and minerals. 11. Which of the following would you recommend for a person with mild lactose intolerance? a. milk b. aged cheese c. yogurt d. you would not recommend any of the above e. b or c 12. A major difference between food supplements being promoted as foods as opposed to drugs is: a. proof of safety and effectiveness is not required for food supplements marketed as foods b. food supplements always come from natural products whereas drugs are always synthetic c. foods are always safe whereas drugs need to be tested for safety d. two of the above are true 13. Which of the following is (are) true about the energy content of nutrients? a. carbohydrates provide the most calories per gram b. fats provide 9 calories per gram c. alcohol, carbohydrate, and protein provide 4 calories per gram d. fats provide the least calories per gram e. alcohol provides no energy at all 14. In general, the current nutrition labels are not required on processed foods unless a health claim is also made on the label. - 3- Name: ______________________________ Title: Exam 1 15. From the intestine, carbohydrates are transported directly to the a. liver b. muscle c. heart d. kidneys e. brain 16. The carbohydrate available in the blood for energy utilization by the cells is: a. glucose b. glycogen c. fructose d. glycerol e. insulin 17. Fructose and galactose are metabolized in the liver to glucose. 18. A package of cookies is labeled as "reduced fat". This indicates that the cookie has: a. less fat than the regular version of that cookie b. an insignificant amount of fat in it c. less than 1 gram of fat in one serving d. less than 3 grams of fat in one serving e. the term "reduced fat" is vague since it has no official definition 19. Consumption of the following sugar is rapidly increasing in the United States. a. glucose b. sucrose c. beet and cane sugar d. high fructose corn syrup e. b and c 20. THe major monosaccharide found in the body is: a. glucose b. fructose c. galactose d. sucrose e. maltose 21. How large is one meat serving as described in the Food Pyramid? a. 5-7 oz b. 10-12 oz c. 2-3 oz d. 6 oz e. 12-16 oz 22. The organ that stores carbohydrate to control blood glucose is: a. liver b. insulin c. muscle d. fat tissue e. brain - 4- Name: ______________________________ Title: Exam 1 23. Long-term complications of diabetes include a. kidney failure b. impaired wound healing c. eye disorders d. a and b e. all of the above 24. Around the world, most people are lactose intolerant to some degree. 25. Diabetics are hypoglycemic because of overproduction of insulin. 26. Lactose intolerance is caused by: a. excessive synthesis of lactose b. overconsumption of lactose c. allergy to lactose d. overconsumption of milk e. inadequate synthesis of the enzyme lactase 27. Low fat milk has "1% fat" on its label. This percentage reflects: a. the % calories from fat b. the % of the daily value for fat provided by one serving c. the fat to water ratio d. the % of fat to total weight e. none of the above 28. The Nutrition Facts labels: a. are required on virtually all processed foods b. include % of calories from fat c. include the % RDA of 10 vitamins and minerals d. two of the above e. all of the above 29. Which of the following is not an FDA approved health claim to be used on a food label? a. calcium and osteoporosis b. fat and cancer c. calcium and heart disease d. folic acid and birth defects e. oat bran and heart disease