Bromato part V G1

A visually appealing infographic depicting various food groups, nutrients, and healthy eating practices, in a vibrant and educational style.

Test Your Nutritional Knowledge!

Welcome to the Bromato Part V G1 Quiz! This engaging quiz is designed to test your understanding of dietary guidelines, nutrient sources, and digestion processes. Whether you're a student or just interested in improving your nutritional literacy, this quiz is perfect for you!

  • 53 challenging questions
  • Multiple choice format
  • Track your knowledge on important nutritional concepts
53 Questions13 MinutesCreated by EatingExpert47
DRI stands for?
Daily Recommended Intakes.
Dietary Requirements for Individuals.
Dietary Reference Intakes.
Daily Recommendations for Individuals.
A slice of apple pie supplies 350 kcalories with 3 grams of fiber; an apple provides 80 kcalories and the same 3 grams of fiber. This is an example of?
Kcalorie control.
Nutrient density.
Variety
Essential nutrients.
Both the human body and many foods are composed mostly of?
Fat
Water
Minerals
Proteins
The inorganic nutrients are?
Proteins and fats.
Vitamins and minerals.
Minerals and water
Vitamins and proteins.
Studies of populations that reveal correlations between dietary habits and disease incidence are?
Clinical trials.
Laboratory studies.
Case-control studies.
Epidemiological studies.
An experiment in which neither the researchers nor the subjects know who is receiving the treatment is known as?
Double blind.
Double control.
Blind variable.
Placebo control.
An RDA represents the?
Highest amount of a nutrient that appears safe formost healthy people.
Lowest amount of a nutrient that will maintain aspecified criterion of adequacy.
Average amount of a nutrient considered adequateto meet the known nutrient needs of practically all healthy people.
Average amount of a nutrient that will maintain a specific biochemical or physiological function in half the people.
Historical information, physical examinations, laboratory tests, and anthropometric measures are?
Techniques used in diet planning.
Steps used in the scientific method.
Approaches used in disease prevention.
Methods used in a nutrition assessment.
Deficiency caused by an inadequate dietary intake is a(n) ?
Overt deficiency.
Covert deficiency.
Primary deficiency.
Secondary deficiency.
Behaviors such as smoking, dietary habits, physical activity, and alcohol consumption that influence the development of disease are known as?
Risk factors.
Chronic causes.
Preventive agents.
Disease descriptors.
Fruits and vegetables are rich sources of?
Vitamins
Fats
Protéines
All of the above
Milk and its products are the best dietary source of?
Proteins and fats
Calcium
Carbohydrate
All of the above
Breads, cereals, rice, and pasta are rich sources of?
Vitamin D
Fats
Carbohydrate
All of the above
Foods from the meat group are rich sources of?
Proteins
Carbohydrates
Vitamin C
All of the above
Excessive amounts of salt in the diet?
Raise cholesterol levels substantially
Are thought to contribute to hypertension
Cause cirrhosis of the liver
Have no relevance to one’s nutritional status
The diet-planning principle that provides all the essential nutrients in sufficient amounts to support health is?
Balance
Variety
Adequacy
Moderation
A person who chooses a chicken leg that provides 0.5 milligram of iron and 95 kcalories instead of two tablespoons of peanut butter that also provide 0.5 milligram of iron but 188 kcalories is using the principle of nutrient?
Control
Density
Adequacy
Moderation
Enriched grain products are fortified with?
Fiber, folate, iron, niacin, and zinc.
Thiamin, iron, calcium, zinc, and sodium.
Iron, thiamin, riboflavin, niacin, and folate.
Folate, magnesium, vitamin B6, zinc, and fiber.
Digestion begins in the?
Mouth
Stomach
Liver
Small intestine
Most of the digestive processes occur in the?
Mouth
Stomach
Small intestine
Colon
An organic substance that causes changes in other substances is a/an?
Hormone
Bacterium
Enzyme
Acid
Maltase, sucrase, and lactase are produced in the?
Small intestine
Stomach
Pancreas
Colon
Bile is needed to digest?
Carbohydrates
Fiber
Protéines
Fats
When energy intake is greater than energy output, the body weight will?
Remain the same
Decrease
Increase and then decrease
Increase
The main function of bile is to?
Emulsify fats.
Catalyze hydrolysis.
Slow protein digestion.
Neutralize stomach acidity.
Which nutrient passes through the GI tract mostly undigested and unabsorbed?
Fats
Fiber
Protéines
Carbohydrate
Absorption occurs primarily in the: ?
Mouth
Stomach
Small intestine
Large intestine.
Which nutrients leave the GI tract by way of the lymphatic system?
Water and minerals
Proteins and minerals
All vitamins and minerals
Fats and fat-soluble vitamins
Gastrin, secretin, and cholecystokinin are examples of?
Crypts
Enzymes
Hormones
Goblet cells.
The three main groups of carbohydrates are?
Fats, proteins, and minerals
Glucose, fructose, and galactose
Monosaccharides, disaccharides, and polysaccharides
Sucrose, cellulose, and glycogen
Galactose is a product of the digestion of?
Vegetables
Milk
Meat
Breads
The simple sugar to which all forms of carbohydrates are ultimately converted is?
Sucrose
Glucose
Galactose
Maltose
A fibrous form of carbohydrate that cannot be digested is?
Glycogen
Glucose
Cellulose
Fats
Glycogen is stored in the?
Heart and lungs
Liver and muscles
Pancreas and gallbladder
Small and large intestines
Glucose, fructose, and galactose are?
Polysaccharides
Enzymes
Disaccharides
Monosaccharides
Before carbohydrates can be metabolized by the cells, they must be converted to?
Glycogen
Polysaccharides
Glucose
Sucrase
The only form of carbohydrate that the brain uses for energy is?
Glycogen
Galactose
Glucose
Glucagon
Substances to which fatty acids are broken down in the liver are?
Estrogen
Galactose
Thyroxin
Ketones
Starch is?
The form is glocuse store in plante
A monosaccharide
An insoluble form of dietary fiber
Found only in grains
Insoluble dietary fiber?
Can increase blood glucose
Can decrease blood cholesterol
Commonly causes diverticular disease
Is preferably provided by commercially prepared fiber products
The enzyme in the mouth that begins the digestion of starch is?
Salivary ptyalin
Salivary amylase
Sucrase
Lipase
Cellulose is?
Not digestible by humans
Not to be included in the human diet
. A monosaccharide
An excellent substitute for dextrose
Carbohydrates?
Are rich in fat
Are generally expensive
Should provide approximately half of the calories in the U.S. diet
Frequently are an excellent substitute for proteins in the human diet
Glucose metabolism is?
Controlled mainly by the hormone insulin
Not affected by any secretion of the islets of Langerhans in the pancreas
Managed entirely by glucagon
Not related to human energy levels
Carbohydrates are found in virtually all foods except?
Milks
Meats
Breads
Fruits
Disaccharides include?
Starch, glycogen, and fiber.
Amylose, pectin, and dextrose.
Sucrose, maltose, and lactose.
Glucose, galactose, and fructose.
The making of a disaccharide from two monosaccharides is an example of?
Digestion
Hydrolysis
Condensation
Gluconeogenesis
The storage form of glucose in the body is?
Insulin
Maltose
Glucagon
Glycogen
The significant difference between starch and cellulose is that?
Starch is a polysaccharide, but cellulose is not.
Animals can store glucose as starch, but not as cellulose.
Hormones can make glucose from cellulose, but not from starch.
Digestive enzymes can break the bonds in starch, but not in cellulose.
The ultimate goal of carbohydrate digestion and absorption is to yield?
Fibers
Glucose
Enzymes
Amylase
The enzyme that breaks a disaccharide into glucose and galactose is?
Amylase
Maltase
Sucrase
Lactase
With insufficient glucose in metabolism, fat fragments combine to form?
Dextrins
Mucilages
Phytic acids.
Ketone bodies.
What does the pancreas secrete when blood glucose rises? When blood glucose falls?
Insulin; glucagon
Glucagon; insulin
Insulin; glycogen
Glycogen; epinephrine
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