Back to De Anza College Home Barbara Liechty
De Anza College | Faculty Directory

Nutrition 10 - Chapter Quizzes #8-17

Author:   Barbara Liechty  
Posted: 10/27/2003; 6:28:54 PM
Topic: Nutrition 10 - Chapter Quizzes #8-17
Msg #: 48 (top msg in thread)
Prev/Next: 47/49
Reads: 6323

Nutrition 10 – Self-Quizzes

Chapter quizzes are a method to help you to dig into the material. All questions are taken directly from the textbook. When you are verifying your responses, be certain to read around the question so you understand the concept and related material.

Chapter 8 – Energy Balance and Body Composition

1. Which of the following will reduce BMR?
a. fever
b. fasting
c. epinephrine
d. high thyroid activity

2. What would be the approximate weight gain of a person who consumes an excess of 500 kcal daily for one month?
a. 0.5
b. 2 pounds
c. 3 pounds
d. 4 pounds

3. What is the approximate basal metabolism of a 180-pound man?
a. 1,800
b. 1, 965
c. 2,180
d. 4,320

4. An index of a person’s weight in relation to height is called:
a. body mass index
b. height to weight index
c. ideal body weight index
d. desirable body weight index

5. This risk factor is considered as strong as high blood cholesterol, hypertension and smoking for heart attack risk.
a. overweight
b. obesity
c. central obesity
d. cancer

Chapter 9 – Weight Control: Overweight and Underweight

1. This enzyme promotes efficient fat storage in both fat and muscle cells:
a. protease
b. brown fat lipase
c. leptin protease
d. lipoprotein lipase

2. The obesity gene is called?
a. ‘ob’ gene
b. ‘leptin’ gene
c. ‘blue’ gene
d. set point

3. Fat intake is not important in a weight control program.
a. true
b. false

4. Specific exercises can remove fat from certain targeted body parts.
a. true
b. false

5. It takes an excess of approximately _____ kcalories per day above normal energy needs to support the gain of pure lean tissue.
a. 300
b. 500
c. 550 - 600
d. 750 – 800

6. What is the best approach to weight loss?
a. avoid foods containing carbohydrates
b. reduce daily energy intake and increase energy expenditure
c. eliminate all fats from the diet and decrease water intake
d. greatly increase protein intake to prevent body protein loss

Chapter 10 – The Water-Soluble Vitamins: B Vitamins and Vitamin C

1. B vitamins:
a. are water soluble
b. function as coenzymes
c. are stored in the adipose tissue
d. are absorbed into the lymph
e. a and b

2. Which of the following vitamins is most readily destroyed by ultraviolet light?
a. niacin
b. thiamin
c. riboflavin
d. ascorbic acid

3. The dietary need for _____ is influenced by the presence of the amino acid tryptophan in the diet.
a. thiamin
b. pantothenic acid
c. niacin
d. biotin
e. riboflavin

4. Pantothenic acid is a part of the structure of:
a. pyruvate
b. cobalamin
c. glycogen
d. coenzyme A

5. Often a function of one vitamin depends on the presence of another. This interdependence is shown in these 2 vitamins.
a. vitamin B12 and folate
b. vitamin A and vitamin C
c. vitamin B12 and niacin
d. folate and vitamin C

6. Which of the following is lowest in vitamin C?
a. strawberries
b. potatoes
c. milk
d. cauliflower

Chapter 11 – The Fat-Soluble Vitamins: A, D, E, and K

1. Among fruits and vegetables, the best sources of vitamin A are:
a. green or yellow, such as lettuce and corn
b. dark green or deep orange, such as broccoli and sweet potatoes
c. green, such as lettuce, peas, and snap beans
d. brightly colored, such as tomatoes and lemons

2. Ultraviolet rays from the sun allow this vitamin to be synthesized.
a. vitamin A
b. vitamin C
c. vitamin B12
d. vitamin D

3. The most important physiological function of vitamin D is:
a. synthesis of red blood cells
b. promotion of calcium and phosphorus utilization
c. increased resistance to disease
d. prevention of night blindness

4. The major role of vitamin E in the body is to:
a. aid in normal blood clotting
b. act as an antioxidant
c. aid in formation of normal epithelial tissue
d. aid in protein metabolism

5. Vitamin K is necessary for:
a. normal vision
b. normal blood clotting
c. normal muscle growth
d. prevention of night blindness

6. Some of our vitamin K requirement is met by?
a. synthesis of the vitamin by intestinal bacteria
b. synthesis of the vitamin from sunlight
c. synthesis of the vitamin from carotene
d. fortification of milk

Chapter 12 – Water and the Major Minerals

1. Which of the following substances is an electrolyte?
a. water
b. sodium
c. a fatty acid
d. glucose
e. carbon

2. Aldosterone secretion stimulates:
a. sodium retention
b. sodium excretion
c. water excretion
d. b and c

3. The most reliable food source of chloride is:
a. meats and whole-grain cereals
b. salts
c. dark greenvegetables
d. public (municipal) water
e. milk and milk products

4. The richest food sources of potassium are:
a. processed foods
b. ready-to-eat cereals
c. fresh foods of all kinds
d. cured meats

5. Magnesium:
a. is directly necessary for protein synthesis in cells
b. protects bone structures against degeneration
c. is the body’s principal intracellular electrolyte
d. is necessary for wound healing
e. helps maintain gastric acidity

6. Sulfur:
a. is found in the adipose tissue
b. is commonly deficient
c. becomes deficient easily
d. is present in all proteins

Chapter 13 – The Trace Minerals

1. A very poor source of iron is:
a. legumes
b. dried fruits
c. whole grain breads
d. milk

2. Among the following, the best sources of available zinc are:
a. shellfish, meats, and liver
b. breads, cereals, and grains
c. fruits and vegetables
d. milk products

3. One of copper’s roles is to:
a. function as an antioxidant
b. manufacture collagen
c. assist in oxidation of ferrous iron to ferric iron
d. a and b
e. a, b, and c

4. Manganese deficiencies are common in children:
a. true
b. false

5. Selenium is involved in:
a. hormone production
b. protein synthesis
c. antioxidant activities
d. glycogen breakdown

6. Flouride is necessary nutritionally for:
a. hardness of the bones and teeth
b. production of the thyroid hormone
c. prevention of anemia
d. the metabolism of glucose

7. Cobalt seems to be important in nutrition as part of:
a. vitamin A
b. vitamin B6
c. vitamin B12
d. glucose tolerance factor

Chapter 14 – Fitness: Physical Activity, Nutrients, and Body Adaptations

1. Lactic acid is a product of _____ metabolism:
a. aerobic
b. anaerobic

2. During sustained low or moderate intensity activity, muscle cells use predominantly _____ as fuel:
a. glycogen
b. fat
c. protein

3. The recommended protein intake for athletes is much higher than for non-athletes.
a. true
b. false

4. Athletes can safely add muscle tissue by:
a. substantially increasing protein intake
b. taking hormones such as steroids
c. putting a demand on muscles making them work harder
d. depending on protein for muscle fuel and cutting down on carbohydrates

5. The best choice for an athlete who needs to rehydrate is:
a. concentrated juice
b. cool water
c. salt tablets
d. soda drinks with caffeine to aid energy restoration

6. Alcohol hinders athletic activity by:
a. acting as a diuretic
b. stimulating the central nervous system
c. altering perceptions
d. a and b
e. a and c

7. Caffeine is a diuretic and therefore induces:
a. energy-release
b. fluid losses
c. improved performance

Chapter 15 – Life Cycle Nutrition: Pregnancy and Lactation

1. A pregnant woman (relative to a non-pregnant woman) is advised to consume almost twice as much/many:
a. kcalories
b. iron
c. fat
d. carbohydrate
e. folate

2. Because of the dangers of obesity, an overweight woman should try to gain little or no weight during pregnancy.
a. true
b. false

3. A pregnant woman who is constipated asks a health care provider for advice. Assuming no disease is present, what should the health care provider probably tell her to try first?
a. increase fluid intake
b. use a laxative
c. eat less fiber
d. reduce fluid intake

4. The increased need for this nutrient in pregnancy is difficult to meet by diet or by existing stores, therefore supplements are recommended:
a. vitamin C
b. sodium
c. iron
d. vitamin D

5. Pregnant teenagers have higher rates of:
a. maternal deaths
b. pre-term births
c. low birth weight infants
d. all of the above
e. b and c

Chapter 16 – Life Cycle Nutrition: Infancy, Childhood, and Adolescence

1. Which of the following provides the most important information about a child’s health?
a. growth chart
b. blood chemistry profile
c. IQ – intelligence quotient
d. onset of walking and talking

2. Two to six year olds need _____ servings from the milk group daily.
a. one
b. two
c. three
d. four

3. Large amount of concentrated sweets in a child’s diet is likely to lead to:
a. apathy
b. obesity
c. hyperactivity
d. growth inhibition

4. The Daily Food Pattern recommends _____ or more servings of vegetables daily for children:
a. two
b. three
c. four
d. five

5. The School Lunch Program is intended to provide at least _____ of children’s RDA for each nutrient:
a. one fourth (1/4)
b. one third (1/3)
c. 100%
d. there is no established requirement

6. The single most effective way to teach nutrition to children is by:
a. example
b. enforcing strict rules
c. explaining the importance of eating nutritious foods as a condition for dessert

Chapter 17 – Life Cycle Nutrition: Adulthood and the Later Years

1. What is the life expectancy for white males and females in the U.S.?
a. 65, 70 years
b. 75, 80 years
c. 79, 84 years
d. 85, 89 years

2. Which of the following statements describes one aspect of mineral nutrition of older adults?
a. zinc intake is adequate for about 95% of this group
b. calcium intakes of females are near the RDA for this group
c. iron-deficiency anemia in this population group is less common than in younger adults
d. calcium allowances for this group have recently been increased by the Committee on Dietary Allowances

3. What nutrients may be protective of cataract formation:
a. iron and calcium
b. chromium and zinc
c. vitamin B12 and folate
d. vitamin C and vitamin E

4. How is nutrition linked to rheumatoid arthritis?
a. the immune system relies on adequate nutrition
b. omega-3 fatty acids may interfere with the action of prostaglandins
c. a and b
d. none of the above

 Updated Tuesday, July 19, 2005 at 5:13:41 PM by Barbara Liechty -
Login | Logout