What health concern is there regarding trans fatty acids, as dicussed in class?

• they increase risk of colon cancer when consumed
• they increase risk of heart disease by increasing LDL-cholesterol when consumed
• they interfere with the absorption of fat soluable vitamins causing deficiencies 
• they can alter behavior and mood, cause headaches

• they increase risk of heart disease by increasing LDL-cholesterol when consumed

If someone is consuming 2400 calories/day, what is the maximum grams of total fat they could consume and meet Healthy Heart recommendations?

• 30
• 50
• 67
• 80

• 80

(2400 × .3 = 720 ÷ 9 = 80)

[30% HH recommendation, fat = 9 cal/g]

Which of the following foods is most likely to increase LDL cholesterol levels?

• fish
• margarine
• peanut butter, all natural
• avacados

• margarine

Rapeseed oil is more commonly referred to as

• canola oil
• safflower oil
• peanut oil
• tropical oil

• canola oil

If a food label states that a serving contains 150 calories and 5 grams of fat, what is the % of calories as fat in this food?

• 10
• 30
• 45
• 60

• 30

(5 × 9 = 45 ÷ 150 = .3 × 100 = 30)

[fat = 9 cal/g]

A high glycemic index is an indication of

• a food that raises blood glucose levels similar to consuming glucose
• a food that would be recommended to a diabetic because it provides quick energy
• a food with a higher caloric content than a similar food with a low glycemic index
• a rapid rate of removal of glucose from the bloodstream into cells

• a food that raises blood glucose levels similar to consuming glucose

What did we say is the connection between sucrose intake and obesity?

• sucrose contains more calories per gram than starch
• we like the taste of sucrose so we overeat it
• sucrose intake causes nutrient deficiencies, so high sucrose intake actually reduces obesity
• we like the taste of sweet fat, so many foods high in sucrose are also high calorie

• we like the taste of sweet fat, so many foods high in sucrose are also high calorie

Maltodextrin or maltodextrose is composed of what monosaccharide units?

• glucose
• fructose
• glucose and fructose
• glucose and galactose

• glucose

A Type I diabetic would be

• hypoglycemic
• insulin resistant
• unable to produce sufficient insulin
• able to treat the condition with diet and weight loss

• unable to produce sufficient insulin

What would the inplication be to a diabetic if the glycemic index of Food A was 80, Food B was 50, and Food C was 20?

• they would be advised to consume Food A to best control blood glucose levels
• that Food C would provide the least amount of energy to the cell
• that Food B would be the most advisable because it provides a balance between providing energy and controlling blood glucose
• that Food C would be advisable as long as it were not high in fat

• that Food C would be advisable as long as it were not high in fat

If you found galactose in a blood sample taken from a patient's portalvein, you would be conclude that they had recently consumed

• a candy cane
• a piece of bread
• milk
• soda pop

• milk

If a person were not able to produce glucagon because of a genetic defect, predict a likely outcome for that individual. The person would

• be a fasting hypoglycemic
• be a fasting hyperglycemic
• a diabetic
• be unable to consume carbohydrates

• be a fasting hypoglycemic

The primary reason we recommend complex carbohydrates over simple sugars is

• starch consumption does not cause tooth decay
• high starch foods almost always have a high nutrient density
• starch does not provide as many calories as sucrose does
• starch is more slowly digested than sucrose, so it provides calories for a longer period of time

• high starch foods almost always have a high nutrient density

Given the following information, what would be the nutrient density for iron of the following food?

Caloric Content: 100 calories

Iron content: 5 mg

Daily caloric intake: 2000 calories

RDA for iron: 10 mg

• 10.0
• 5.0
• .4
• .1

• 10.0

(5 ÷ 10 = .5 × 100 = 50%. 100 ÷ 2000 = .5 × 100 = 5%. 50% ÷ 5% = 10) 

[% of DRI ÷ % of calorie intake] 

What is the relationship of sucrose to hyperactivity?

• children are recommended to minimize sucrose consumption to avoid hyperactivity
• schools have been required by the government to reduce sucrose levels in school lunches to minimize the problem
• there is no valid scientific evidence of a cause-effect relationship between sucrose and hyperactivity
• a small minority of children are "sucrose sensitive" and should minimize intake of sucrose

• there is no valid scientific evidence of a cause-effect relationship between sucrose and hyperactivity

Which of the following is the highest in monounsaturated fat?

• butter
• coconut oil
• peanut oil
• corn oil

• peanut oil

Which of the following statements is the most correct?

• a diabetic will best control blood glucose levels by consuming complex carbohydrates since they cause minimal changes in blood glucose
• a diabetic should avoid carbohydrates in their diet to control blood glucose levels
• a diabetic must severly limit overall carbohydrate intake
• a diabetic will best control blood glucose levels by consuming smaller amounts of carbohydrate at more frequent intervals

• a diabetic will best control blood glucose levels by consuming smaller amounts of carbohydrate at more frequent intervals

blood glucose in the normal, healthy body

• is replenshied during fasting when liver glycogen is hydrolyzed to glucose that enters the bloodstream
• is not regulated but fluctuates according to intake
• is reduced by the secretion of glucagon following a meal
• decreases when meals containing starch are consumed

• is replenshied during fasting when liver glycogen is hydrolyzed to glucose that enters the bloodstream

It is recommended that we consume no more than __ mg cholesterol/day.

• 100
• 150
• 300
• 400

• 300

Which of the following is true of breast milk?

• It is low in cholesterol and saturated fat
• It is much higher in cholesterol than infant formulas
• It is likely to increase risk if heart disease later in life
• It is not recommended for infants with high serum and cholesterol levels

• It is much higher in cholesterol than infant formulas

Fiber has more than one important health benefit. All types of fiber provide water-holding capacity and thus increases the content of the large intestine, which helps prevent

• heart disease
• colon cancer
• diabetes
• all of the above

• colon cancer

During a run of longer than 2 hours, we are likely to depend on what stores to maintain blood glucose levels?

• triglyceride stores
• glucagon stores
• amylose stores
• glycogen stores

• glycogen stores

What effect does consumption of polyunsaturated have on LDL cholesterol levels?

• increase
• decrease
• no effect
• no data has been collected to know 

• decrease

What effect does consumption of monounsaturated fat have on heart disease?

• increase
• decrease
• no effect
• no data has been collected to know

• decrease

Produced by the pancreas, ___ stimulates the uptake of blood glucose into cells.

• glucagon
• adrenaline
• insulin
• pancreatic amylase

• insulin

Pretend your mother had a heart attack and came to you for nutrition advise to minimize the risk of another attack. Which of the following would be your best advice to her?

• Eat fewer eggs, she likes them for breakfast
• Use less avacados in salads
• She has always used butter, she should switch to margarine
• Use canola oil to deep fry instead of shortening

• Use canola oil to deep fry instead of shortening

Which of the following statements best describes your instructor's opinion of eating french fries from fast food outlets?

• Intake should be limited because they increase risk of heart disease
• Eat them as much as you want
• Eating them in moderation does not increase risk of heart disease since they are typically fried in vegetable oil
• Just follow his "rule of thumb" that eating fried foods are always unhealthy

• Eating them in moderation does not increase risk of heart disease since they are typically fried in vegetable oil

Which of the following best describes your instructor's opinion based on class discussion?

• Eating fried chicken from Chik-fil-a actually reduces risk of heart disease
• Eating Mexican food is unhealthy because it includes guacamole that is high in fat
• Eggland's Best eggs are lower in cholesterol are a healthy alternative to regular eggs
• Removing skin from chicken does not cause a meaningful reduction in fat intake

• Eating fried chicken from Chik-fil-a actually reduces risk of heart disease

Based in the slides shown in class, which of the following foods is the lowest in cholesterol content?

• chicken
• beef
• cheddar cheese
• these foods are about the same in cholesterol content

• these foods are about the same in cholesterol content

Which of the following meats is lowest in saturated fat based on the slides we saw?

• beef
• chicken
• pork
• lamb

• chicken

What do we call build-up of plaque in artery walls?

• Myocardial infarction
• Atherosclerosis
• Angina
• Angioplasty

• Atherosclerosis

Which of the following is a omega-3 fatty acid?

• Eicosapentanoic acid
• Linoleic acid
• Palmitic acid
• Stearic acid

• Eicosapentanoic acid

Which of the following is an essential fatty acid?

• Lauric acid
• Oleic acid
• Linolenic acid
• Stearic acid

• Linolenic acid

Rank these fatty acids from most likely to least likely to increase risk of heart disease?

1.Palmitic acid

2.Lauric acid

3.Stearic acid

4.Myristic acid

• 1,2,3,4
• 2,3,1,4
• 3,1,2,4
• 2,4,1,3

• 2,4,1,3

What did your instructor recommend regarding blood cholesterol levels?

• Keep it below 200 mg/100 ml
• Blood cholesterol should be assessed every 5 years beginning at age 10
• Keep it below 250 mg/100 ml
• If you have no family history, no need to assess it until age 30

• Keep it below 200 mg/100 ml

Which of the following requires digestion before it can be absorbed?

• glucose
• lactose
• galactose
• fructose

• lactose

In the discussion of the "circle of life", what is the product of photosynthesis by plants?

• glucose
• lactose
• galactose
• fructose

• glucose

How did we define net carbs in class?

•  same as total carbs
• total carbs minus dietary fiber
• total carbs × 4 cal/g
• total carbs × 4 cal/g ÷ total food calories

• total carbs minus dietary fiber

Which of the following would be a correct recommendation for your instructor, the marathon runner?

• consume low glycemic index foods after a 2 hour run
• consume low glycemic index foods during a marathon
• consume low glycemic index foods after a marathon
• consume low glycemic index foods,if anything, that morning prior to running a marathon

• consume low glycemic index foods,if anything, that morning prior to running a marathon

Why would milk have simple sugar listed on the food label?

• milk has sucrose added to make it sweeter
• milk naturally contains lactose
• milk naturally contains galactose
• milk has high fructose corn syrup added to make it more appealing

• milk naturally contains lactose

Which of the following foods would be a valuable recommendation to a person with hypercholesterolemia to help reduce cholesterol levels? Consume

• more cornflakes
• more whole grain foods such as whole wheat bread
• more oatmeal
• more rice, especially brown or wild

• more oatmeal

Which of the following fatty acids is in Swiss cheese?

• Myristic acid
• Stearic acid
• Oleic acid
• Linoleic acid

• Myristic acid

Which of the following fatty acids is in T-bone steak?

• Myristic acid
• Stearic acid
• Oleic acid
• Linoleic acid

• Stearic acid

Which of the following fatty acids is in canola oil?

• Myristic acid
• Stearic acid
• Oleic acid
• Linoleic acid

• Oleic acid

Which of the following fatty acids is in soybean oil?

• Myristic acid
• Stearic acid
• Oleic acid
• Linoleic acid

• Linoleic acid

• Carageenan; Salad dressing
• Pectin; Beans
• Gum; Fruit

• Trim fat before cooking
• Peel off skin from chicken before cooking

Breastfeeding is likely beneficial for maintaining a healthy weight later in life because

• the baby learns how to self-regulate caloric intake
• the baby receives a newly discovered protein from the mother's milk which aids in weight regulation
• the baby develops a more efficient insulin response to the intake of carbohydrates if breastfed, which then leads to better regulation of fat storage
• the baby is more food secure when nurtured by a mother when breastfeeding

• the baby learns how to self-regulate caloric intake

Which of the following is not something your instructor gave as examples of how things have changed in the US over the past 30 years, making it difficult for people to choose/consume a healthy portion.

• It is standard now to get free refills in the US
• Plates and other dinnerware are larger than they used to be
• People are eating out at fast food and other restaurants, and they serve larger portions
• Food prepared at restaurants tastes better and is more fun to eat, so we eat at restaurants more

• Food prepared at restaurants tastes better and is more fun to eat, so we eat at restaurants more

At this time, we believe that the primary benefit for weight management of eating breakfast comes from

• at the balance of nutrients at breakfast is typically better than other meals
• the fiber content is especially high at breakfast
• hunger is better controlled when intake is spread over 3 or more meals a day
• basal metabolic rate is stimulated by eating breakfast

• hunger is better controlled when intake is spread over 3 or more meals a day

Cleaning your plate became a well accepted cultural concept in the US

• at the end of World War II when the USDA began to promote the idea
• at the beginning of the 20th century when food shortages in big cities were common
• during the depression era in the 1920s when starvation was common
• when the food industry began promoting the idea in the 1970's to increase revenue

• at the end of World War II when the USDA began to promote the idea

What is food insecurity and what relationship does it have to health?

• Some people have a phobia, leading to illocial foor choices
• It develops in people who do not eat meals at home as children, but rather eat out often leading to binging behavior
• people who have periods of not having enough food, overeat when they do have food

• people who have periods of not having enough food, overeat when they do have food

Which of the following foods is likely about 35-40 fold lower in energy density than cream cheese, as discussed?

• pretzels
• fat free animal crackers
• orange juice
• Snackwell cookies

• orange juice

The main nitrogen-containing waste product in humans is

• urea
• creatine
• uric acid
• feces

• urea

What is the advantage of consuming "live" enzymes in popular health products made from fruit juices?

• Live enzymes mean they're active and they will help with digestion
• All enzymes in food are "dead" of inactive so the claim is a lie
• The live or active enzymes in food will be "killed" or inactivated in the stomach, so no advantage
• Live enzymes contain a higher percentage of essential amino acids, so higher quality

• The live or active enzymes in food will be "killed" or inactivated in the stomach, so no advantage

Negative nitrogen balance occurs when 

• nitrogen intake exceeds nitrogen excretion
• nitrogen excretion increases over a 24 hour period of observation
• a protein is not well digested
• nitrogen excretion in urine and feces is greater than nitrogen consumed in protein

• nitrogen excretion in urine and feces is greater than nitrogen consumed in protein

Which of the following is not an example of nonexercise activity?

• walking to class
• using the stairs routinely at work
• completing an aerobics class
• washing your hair

• completing an aerobics class

Peanuts, which are part of the nuts and seeds grouping of complementary proteins, is limiting in ___.

• Phenylalanine
• Methionine
• Cysteine
• Lysine

• Lysine

Which of the following combinations of foods is a good example of complementary proteins to meet essential amino acids?

• Peanut butter and jelly sandwhich
• Lima beans and lentils
• Black beans and cornbread
• Corn tortillas and rice

• Black beans and cornbread

What are your instructor's feelings about marketing of food to children?

• He is angry about the situation and regulations should be considered
• He accepts that as the American way
• He feels that parents are responsible, so marketing to children reallyhas no impact
• He realizes that children are more influenced by what is eaten at home, so it doesn't concern him

• He is angry about the situation and regulations should be considered

Which of the following statements best describes how our body reacts to starvation?

• The body breaks down its own proteins, first breaking down mucsul, then vital organs
• The body breaks down its own proteins giving no priority
• There is a specific storage found in the liver which is broken down first
• The amino acid pool will be depleted first

• The body breaks down its own proteins giving no priority