Nutrition Exam 1

A colorful and engaging illustration of various food items representing fats, proteins, and carbohydrates, arranged in a visually appealing manner that conveys the concept of balanced nutrition.

Nutrition Knowledge Exam

Test your understanding of nutrition with our comprehensive quiz designed to challenge your knowledge on fats, proteins, carbohydrates, and their roles in the body. This quiz is ideal for students and anyone interested in improving their nutritional literacy.

Whether you're preparing for an exam or just want to refresh your knowledge, you'll encounter questions that cover:

Functions of macronutrients
Digestion and absorption processes
Sources of different nutrients
Impact of nutrition on health

28 Questions7 MinutesCreated by EatingLeaf321

The functions of fat in the body include:

Formation of bone structure and energy for daily activities.

Enzyme production, insulation of long bones, and bone structure.

Flavoring low-fat foods, supplying fatty acids, and lubrication for vital organs.

Insulation of vital organs, temperature regulation, and cell membrane structure.

Triglycerides are composed of

Glycerol and fatty acids.

Trans-fatty acids.

Hydrogenated fatty acids.

Glycerol and amino acids.

The chemical feature that distinguishes a saturated fatty acid from an unsaturated fatty acid is the amount of water it contains.

Amount of water it contains.

Source.

Amount of cholesterol it contains

Amount of hydrogen it contains.

An example of a food that contains a high level of saturated fatty acids is

Olive oil.

Green tomatoes.

Whole-grain bread.

Beef steak.

Most fatty acids in plant foods are:

Polyunsaturated

Saturated.

Unsaturated.

Monounsaturated.

The body needs linoleic acid for:

Protein metabolism.

Fluid balance.

Blood clotting.

Digestion of food.

A change brought about as the result of hydrogenation is that: vitamins are destroyed.

Vitamins are destroyed.

Liquid fats become solids.

Monoglycerides become diglycerides.

Fats become less saturated.

Cholesterol is synthesized by the body mainly in the:

Liver.

Adipose tissue.

Skin.

Intestine.

Factors that increase the risk of heart disease include:

Increased stress and obesity.

A family history of cancer.

Gallbladder disease.

Anemia and low thyroid levels.

After eating a dinner of fried chicken, gravy, and mashed potatoes, chemical digestion of the fat component primarily takes place in the:

Small intestine

Stomach

Large intestine

Mouth

An important function of bile is to: break fat into smaller particles.

Break fat into smaller particles.

Activate the intestinal lipases.

Digest triglycerides.

Split fatty acids into two-carbon molecules.

A type of fat that may be associated with a high risk of atherosclerosis if consumed on a regular basis is:

Butter

Fish oil

Safflower oil

Olive oil

Proteins are built from simpler organic compounds called: fatty acids.

Fatty acids

Monosaccharides

Amino acids

Indispensable amino acids

Two types of protein in the body are _____ protein and _____ protein.

Animal, vegetable

Complete, incomplete

Dispensable, indispensable

Tissue, plasma

A protein that contains all indispensable amino acids in the correct proportion and ratio is a

A simple protein.

A complete protein.

An incomplete protein.

An indispensable protein.

The primary function of protein in the diet is to supply:

Insulation for vital organs.

All 20 amino acids for heart maintenance.

Material for growth and maintenance.

Energy for growth and development.

Protein plays an important role in the body:

In the conversion of glucose to glycogen for storage.

As a coenzyme needed for energy utilization.

In defense against disease and infection.

As the first source of energy fuel.

Proteins are mostly absorbed as:

Disaccharides.

Amino acids.

Fatty acids.

Polypeptides.

A gastric enzyme that coagulates the protein in milk and is produced by infants but not by adults is: rennin.

Rennin.

Hydrochloric acid.

Pepsinogen.

Trypsin.

The enzymes aminopeptidase and dipeptidase are secreted by the:

Small intestine.

Stomach.

Pancreas.

Mouth.

In the mouth, protein foods are:

Broken down to peptides.

Broken down to amino acids.

Coagulated by rennin.

Broken up mechanically by chewing.

If the excretion of nitrogen exceeds the nitrogen intake, the condition is called:

Anabolism.

Total nitrogen balance.

Negative nitrogen balance.

Positive nitrogen balance.

Very high intakes of animal protein may lead to:

Muscle atrophy and weakness.

Increased muscle mass and strength

Decreased body weight and blood lipid levels.

Increased body weight and blood lipid levels.

Carbohydrates are stored as glycogen in the:

Small intestine.

Central nervous system and muscles.

Liver and muscles.

Heart and liver.

Examples of the simple carbohydrates include:

Glucose and galactose.

Fructose and glycogen.

Lactose and lignin.

Sucrose and starch.

Carbohydrates are quick energy foods because:

They are abundant in fast foods and can be readily absorbed.

They do not take long to prepare and are readily available.

The human body can rapidly break them down to yield energy.

They can yield more energy than other nutrients.

A food that is a good source of fiber is:

Salmon.

Cornstarch.

Oatmeal.

Prune juice.

The nutrients that provide the body with its primary source of fuel for energy are:

Vitamins.

Fiber.

Carbohydrates.

Minerals.

Nutrition Exam 1

Nutrition Knowledge Exam

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