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FSHN 167 Practice Exam II Key
1. Which of the following describes a fatty acid that has one double bond?
a. Saturated
b. Hydrogenated
c. Monounsaturated
d. Polyunsaturated
2. During the first few days of a fast, what energy source provides about 90% of the glucose needed to fuel the body?
a. Protein
b. Ketones
c. Glycogen
d. Triglycerides
3. Which of the following is used to supplement some of the fuel needed by the brain only after the body has been fasting for a while?
a. Ketones
b. Glycerol
c. Fatty acids
d. Amino acids
4. HBV protein contains only plant proteins.
a. True
b. False
5. Which of the following illustrates a deamination reaction?
a. Removal of the amino group from an amino acid.
b. Separation of an amino acid from a peptide chain.
c. Addition of an amino group to form a new amino acid.
d. Addition of an amino acid to form a larger peptide chain.
6. Obesity and high blood pressure increase heart disease risk, but diabetes does not.
a. True
b. False
7. Which of the following may be used to determine protein utilization and need?
a. Calorimetry
b. Nitrogen balance
c. Amino acid pool
d. Supplementary value
8. Calculate how many grams of protein a 200 lb man should eat according to the RDA guidelines.
a. 75.3
b. 72.7
c. 71.3
d. 70.4
9. Atherosclerosis only occurs in elderly adults.
a. True
b. False
10. According to the Acceptable Macronutrient Distribution Range, protein intake should not exceed _____ percent of total calories.
a. 15
b. 20
c. 28
d. 35
11. Particles that are formed in the small intestine when the products of fat digestion are surrounded by bile.
a. Lipoproteins
b. Chylomicrons
c. Micelles
d. Emulsifiers
12. What is the process by which heat or acidity disrupts the normal shape of a protein chain?
a. Digestion
b. Condensation
c. Denaturation
d. Hydrogenation
13. What is the approximate percent efficiency of conversion of food energy to ATP energy in the body?
a. 20
b. 50
c. 80
d. 99
14. What of the following lipoproteins is formed in the liver and is used to transport endogenous (made in the body) triglycerides to body cells?
a. Chylomicrons
b. VLDL
c. LDL
d. HDL
15. Which of the following has the highest percentage of its fat in polyunsaturated form?
a. Butter
b. Corn oil
c. Beef tallow
d. Coconut oil
16. Glycolysis is the conversion of…
a. Glycogen to fat
b. Glycogen to protein
c. Glucose to pyruvate
d. Glucose to glycogen
17. What primary factor governs the quality of a food protein?
a. Fat content
b. Essential amino acid content
c. Complex carbohydrate content
d. Nonessential amino acid content
18. Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?
a. Chain length
b. Number of double bonds
c. Position of first saturated bond
d. Size of adjacent fatty acids on the triglyceride molecule
19. In addition to energy, what are the principal end products of cellular oxidation of carbohydrates?
a. Water and CO2
b. Carbon, hydrogen and urea
c. Indigestible fiber and nitrogen
d. Monosaccharides and amino acids
20. What are the positives of a vegan diet?
a. Decrease in saturated fats
b. Decrease in obesity
c. Decrease in CVD
d. All of the above
21. What is the function of the VLDL lipoprotein?
a. Transport fatty acids to cells
b. Transport cholesterol to cells
c. Transport triglycerides to cells
d. Create cholesterol
22. What group differs amongst every amino acid?
a. R-group
b. Amine group
c. Acid Group
d. Number of hydrogen molecules
23. Your body can only get non-essential amino acids from the diet.
a. False
b. True
24. Coconut oil is high in which fatty acid?
a. Monounsaturated
b. Saturated
c. Polyunsaturated
d. None of the above
25. What is the definition of denaturation?
a. Refolding of protein
b. Unfolding of protein
c. Cleaving off nitrogen
d. Adding nitrogen
26. What denatures proteins in the stomach?
a. Amylase
b. Lipase
c. Pancreatic Enzymes
d. HCL
27. What is the purpose of hydrogenation?
a. Decrease shelf life
b. Make food healthier
c. Increase shelf life of food
d. Make the food taste better
28. Which type of fat reduces the risk of blood clotting?
a. Omega 6
b. Sterols
c. Omega 3
d. Triglycerides
29. The “healthiest” of the fatty acids is?
a. Saturated
b. Polyunsaturated
c. Mono-saturated
d. Monounsaturated
30. What is released in the small intestine from the gall bladder that emulsifies fat and forms micelles?
a. Bile
b. Pancreatic lipase
c. Amylase
d. HCL
31. A growing child has which type of nitrogen balance?
a. Negative
b. Positive
c. Exponential
d. Declining
32. What is the lipoprotein that transports cholesterol to the body?
a. LDL
b. HDL
c. Chylomicrons
d. VLDL
33. A man weighs 172 lbs and is 6’1” tall. How much protein should he consume per day?
a. 62.5g
b. 70.1g
c. 53.4g
d. 60.0g
34. What is a high biological value protein?
a. Includes all essential vitamins
b. Includes all essential fatty acids
c. Includes all essential amino acids
d. Includes all essential carbohydrates
35. What are some risk factors for developing CVD?
a. Hypertension
b. High blood cholesterol
c. Age
d. All of the above
36. What levels of HDL and LDL increase your risk for CVD?
a. High HDL, High LDL
b. Low HDL, High LDL
c. High HDL, Low LDL
d. Low HDL, Low LDL
37. What is one way to reduce your risk for CVD?
a. Diet modification
b. Increase physical activity
c. Weight control
d. All of the above.
38. How many different amino acids are found in protein?
a. 10
b. 13
c. 20
d. 43
39. What type of bond holds proteins together?
a. Peptide bond
b. Amylase bond
c. Ester bond
d. HCL bond
40. What are the three end products of energy metabolism?
a. CO2, H2O, Cholesterol
b. H2O, Fatty Acids, ATP
c. ATP, CO2, H2O
d. ATP, H2O, Energy
41. What is gluconeogenesis?
a. Creating new fatty acids
b. Glucose turning into pyruvate
c. Glucose that has been broken down
d. Creating new glucose