1. Nutrition 101
Exam Review
Session
TAs: Helen Corless and
Delma Bettancourt
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2. Chapter 2
Planning a
Healthy Diet
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3. Which of the following is a health
claim?
a) Builds strong bones
b) Diets adequate in calcium may
reduce the risk of osteoperosis
c) Excellent source of calcium
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4. Which of the following is a health
claim?
a) Builds strong bones
b) Diets adequate in calcium may
reduce the risk of osteoperosis
c) Excellent source of calcium
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5. Explanation:
A health claim characterizes the
relationship between a nutrient in a
food and a disease/health-related
condition
A structure-function claim characterizes
the relationship between a nutrient or
other substance in a food and its role in
the body; cannot mention a disease or
symptom; no FDA approval needed
A nutrient claim characterizes the
quantity of a nutrient in a food
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6. Lets try some more…
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7. « Good source of fiber » is which
of the following?
a) Health claim
b) Structure-function claim
c) Nutrient claim
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8. « Good source of fiber » is which
of the following?
a) Health claim
b) Structure-function claim
c) Nutrient claim
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9. « Boosts the immune system » is
which of the following?
a) Health claim
b) Structure-function claim
c) Nutrient claim
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10. « Boosts the immune system » is
which of the following?
a) Health claim
b) Structure-function claim
c) Nutrient claim
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11. Chapter 3
Digestion,
Absorption, and
Transport
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12. After food leaves the stomach it
heads into which part of the
digestive system?
a) Esophagus
b) Pancreas
c) Small Intestine
d) Large Intestine
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13. After food leaves the stomach it
heads into which part of the
digestive system?
a) Esophagus
b) Pancreas
c) Small Intestine
d) Large Intestine
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14. Explanation:
Remember, the anatomy of the
digestive system occurs in this order:
Mouth
Esophagus
Stomach
Small Intestine
Large Intestine
Rectum
Anus
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15. The periodic contraction of
circular muscles in the small
intestine is called:
a) Sphinter spasms
b) Peristalsis
c) Segmentation
d) Colonic churning
e) Mastication
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16. The periodic contraction of
circular muscles in the small
intestine is called:
a) Sphinter spasms
b) Peristalsis
c) Segmentation
d) Colonic churning
e) Mastication
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17. Explanation:
Segmentation is the periodic
squeezing of circular muscles in the
intestines that helps to mix chyme
and promote contact with digestive
juices and absorbing cells of the
intestinal wall.
Peristalsis is wavelike muscular
contractions of the GI tract that help
push its contents along. Mastication
is another word for chewing…and I
made up those other two
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18. Which of the following is not a
role of sphincters:
a) Preventing reflux (back flow)
b) Controlling movement of contents
through GI tract
c) Segmentation
d) Preventing anal leakage
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19. Which of the following is not a
role of sphincters:
a) Preventing reflux
b) Controlling movement of contents
through GI tract
c) Segmentation
d) Preventing anal leakage
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20. Explanation:
Sphincters located throughout the GI
tract open and close periodically to
control the movement of contents
during digestion.
Important sphincters to be aware of:
upper & lower esophageal
sphincters, pyloric sphincter,
ileocecal valve, and anal sphincter.
Segmentation is the periodic
squeezing of circular muscles in the
intestines that helps to mix chyme.
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21. Saliva plays a role in all but which
of the following:
a) Making food easy to swallow
b) Digestion of protein
c) Sensation of taste
d) Protection
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22. Saliva plays a role in all but which
of the following:
a) Making food easy to swallow
b) Digestion of protein
c) Sensation of taste
d) Protection
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23. Explanation:
Saliva mixes with food,
moistening it to make it easier
to swallow. Also, by
suspending the food in solution,
saliva enables food to react
with taste buds. Saliva also
helps protect against tooth
decay by neutralizing acid. No
protein digestion takes place in
the mouth.
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24. Carbohydrate digestion takes
place in:
a) Mouth
b) Stomach
c) Small Intestine
d) Both a and c
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25. Carbohydrate digestion takes
place in:
a) Mouth
b) Stomach
c) Small Intestine
d) Both a and c
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26. Explanation:
An enzyme in the saliva called
salivary amylase initiates the
digestion of carbohydrate in the
mouth. This enzyme is
deactivated in the stomach, so
no carbohydrate digestion
occurs in the stomach.
Pancreatic and intestinal
enzymes continue carbohydrate
digestion in the small intestine.
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27. The strong acidity in the stomach
does all but which of the
following…
a) Prepares protein for digestion
b) Activates salivary amylase
c) Activates stomach enzymes
d) Prevents bacterial growth
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28. The strong acidity in the stomach
does all but which of the
following…
a) Prepares protein for digestion
b) Activates salivary amylase
c) Activates stomach enzymes
d) Prevents bacterial growth
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29. Explanation:
Salivary amylase is digested in
the stomach along with other
proteins.
Stomach enzymes, however,
work most efficiently in this
highly acidic environment.
Stomach cells protect
themselves from damage by
secreting mucus.
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30. What is the function of bile in
digestion?
a) Breaks down fat
b) Neutralizes acidic chyme
c) Enhances protein absorption
d) Emulsifies fat
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31. What is the function of bile in
digestion?
a) Breaks down fat
b) Neutralizes acidic chyme
c) Enhances protein absorption
d) Emulsifies fat
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32. Explanation:
Bile is not an enzyme and does
not break down fat (that is the
role of pancreatic and intestinal
lipases). Rather, bile is an
emulsifier that brings fats into
suspension in water, preparing
them for digestion.
Bicarbonate-rich juices released
by the pancreas into the small
intesting are responsible for
neutralizing the acidic chyme.
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33. Where is bile produced?
a) Liver
b) Gallbladder
c) Pancreas
d) Small Intestine
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34. Where is bile produced?
a) Liver
b) Gallbladder
c) Pancreas
d) Small Intestine
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35. Explanation:
Bile is produced in the liver and
stored in the gallbladder. Bile
is secreted into the small
intestine when the presence of
fat triggers the release of CCK,
which signals the gallbladder to
contract.
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36. The majority of absorption occurs
in the…
a) Stomach
b) Small Intestine
c) Liver
d) Large Intestine
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37. The majority of absorption occurs
in the…
a) Stomach
b) Small Intestine
c) Liver
d) Large Intestine
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38. Explanation:
The majority of absorption
occurs in the small intestine
(this includes macronutrients
as well as vitamins and
minerals).
The many folds and villi of the
small intestine dramatically
increase its surface area,
facilitating nutrient absorption.
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39. Explanation:
Intestinal folds:
Microvilli:
Villi:
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40. Once absorbed, water soluble
nutrients and smaller products of
fat digestion…
a) Cluster to form chylomicrons
b) Enter the blood stream and travel
to the heart
c) Enter the hepatic portal vein and
travel to the liver
d) Enter the lymph and bypass the
liver
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41. Once absorbed, water soluble
nutrients and smaller products of
fat digestion…
a) Cluster to form chylomicrons
b) Enter the blood stream and travel
to the heart
c) Enter the hepatic portal vein and
travel to the liver
d) Enter the lymph and bypass the
liver
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42. Explanation:
Water-soluble nutrients and smaller
products of fat digestion are released
directly into the bloodstream and are
guided directly to the liver via the
hepatic portal vein.
Because they are insoluble in water,
larger fats and fat soluble vitamins
cluster together with certain proteins
to form chylomicrons. Chlyomicrons
cannot pass into capillaries, so
instead they are released into the
lymphatic system, bypassing the
liver and entering the bloodstream
near thePowerpoint Templates
heart.
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43. Powerpoint Templates
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44. Chapter 4
The
Carbohydrates:
Sugars, Starches
and Fibers
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45. How much energy does 1 gram of
carbohydrate provide?
a) 4 kCal
b) 7 kCal
c) 9 kCal
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46. How much energy does 1 gram of
carbohydrate provide?
a) 4 kCal
b) 7 kCal
c) 9 kCal
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47. Explanation:
Carbohydrate, as well as protein,
provides 4 kCal/gram.
Fat provides 9 kCal/gram
Alcohol provide 7 kCal/gram (but
remember we don’t consider alcohol
to be a nutrient)
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48. The Atkins Diet is an example of
a…
a) Low fat diet
b) Low carb diet
c) Low protein diet
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49. The Atkins Diet is an example of
a…
a) Low fat diet
b) Low carb diet
c) Low protein diet
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50. Explanation:
The Atkins Diet recommends that
carbohydrates should make up 15%
of your total daily energy intake.
This is very low, considering the RDA
for carbohydrates is 45-65% of total
daily energy intake.
Ketosis is thus a risk with the Atkins
diet if the body does not get enough
carbohydrate for fat digestion.
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51. Sucrose is a disaccharide
composed of which of the
following:
a) Glucose and Glucose
b) Glucose and Maltose
c) Glucose and Fructose
d) Glucose and Galactose
e) None of the above
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52. Sucrose is a disaccharide
composed of which of the
following:
a) Glucose and Glucose
b) Glucose and Maltose
c) Glucose and Fructose
d) Glucose and Galactose
e) None of the above
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53. Explanation:
Sucrose, commonly known as table
sugar, is composed of glucose and
fructose.
Sucrose = glucose + fructose
Maltose = glucose + glucose
Lactose = glucose + galactose
*NOTE: all three of the disaccharides
contain glucose!
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54. The type of reaction that occurs
when two molecules come
together to form a larger product:
a) Combination
b) Condensation
c) Hydrophobic
d) Hydrolysis
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55. The type of reaction that occurs
when two molecules come
together to form a larger product:
a) Combination
b) Condensation
c) Hydrophobic
d) Hydrolysis
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56. A condensation reaction is…
a) Anabolic
b) Catabolic
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57. A condensation reaction is…
a) Anabolic
b) Catabolic
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58. Explanation:
Condensation is a type ofchemical
reaction in which water is released as
two molecules bond together.
• It is an anabolic reaction because
you are building something up.
Hydrolysis is a type of chemical
reaction in which a molecule is broken
down into its individual parts (water is
added to break the bond)
• It is a catabolic reaction because
you are breaking something apart
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59. Explanation:
Example of a condensation reaction
• Glucose and fructose coming
together to produce sucrose
• Glucose + Fructose = Sucrose +H20
Example of a hydrolysis reaction
• Galactose being broken down into its
components glucose and lactose with
the addition of H20
• Galactose +H20 = Glucose+Galactose
• NOTE: Hydrolysis reactions
commonly occur during digestion
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60. Which of the following is not a
polysaccharide?
a) Glycogen
b) Starch
c) Stachyose
d) Fiber
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61. Which of the following is not a
polysaccharide?
a) Glycogen
b) Starch
c) Stachyose
d) Fiber
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62. Explanation:
Stachyose is an example of an
oligosaccharide. Oligosaccharides are short
chain carbohydrates (3-10) and include
raffinose, stachyose, and maltodextrin.
Glycogen, starch and fiber are all
polysaccharides, which are long chain
carbohydrates (>10).
• Glycogen: storage form of energy in
animals
• Starch: storage form of energy in plants
• Fiber: contribute little to no energy to
the body
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63. Which of the following is a good
source of glycogen in the diet?
a) Meat
b) Fruits & vegetables
c) Grain products
d) None of the above
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64. Which of the following is a good
source of glycogen in the diet?
a) Meat
b) Fruits & vegetables
c) Grain products
d) None of the above
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65. Explanation:
Glycogen is the storage form of glucose in
animals, however, it is found only to a
limited extent in meats and not at all in
plants -> food is NOT a significant source of
this carbohydrate
Instead, the body makes glycogen in
the liver when excess glucose is
consumed. Glycogen is formed via
condensation reactions.
Plants (fruits, vegetables, and grains)
provide starch in the diet..
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66. When blood sugar is low, the
pancreas releases _____, which
triggers the liver to break down
______.
a) insulin; glycogen
b) insulin; fat
c) glucagon; glycogen
d) glucagon; fat
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67. When blood sugar is low, the
pancreas releases _____, which
triggers the liver to break down
______.
a) insulin; glycogen
b) insulin; fat
c) glucagon; glycogen
d) glucagon; fat
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68. Explanation:
When blood glucose is low, the PANCREAS
releases GLUCAGON which triggers the
LIVER to break down GLYCOGEN and release
glucose into the blood. As a result, blood
glucose begins to rise.
When blood glucose is high, the PANCREAS
releases INSULIN which triggers…
• Uptake of glucose into cells
• Storage as glycogen in muscles and
liver
• Conversion of excess glucose into fat
for storage
*This isPowerpoint Templates homeostasis
called glucose
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69. Adequate intake of fiber does all
but which of the following …
a) Fosters weight management
b) Lowers blood cholesterol
c) Provides significant energy to the
body
d) Helps prevent and control
diabetes
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70. Adequate intake of fiber does all
but which of the following…
a) Fosters weight management
b) Lowers blood cholesterol
c) Provides significant energy to the
body
d) Helps prevent and control
diabetes
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71. Explanation:
Fiber cannot be broken down by
digestive enzymes in the body (do not
recognize the bonds between
monosaccharides in fiber).
Fiber contributes no monosaccharides,
and therefore little or no energy.
Bacteria in the large intestine (colon)
can ferment some fibers, generating
short-chain fatty acids, which provide
some usable energy to the cells of the
colon…BUT this is not a significant
amount.
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72. Which of the following is an
action of insoluble fiber in the
body?
a) Lowers blood cholesterol by
binding bile
b) Slows glucose absorption
c) Yields small fat molecules after
fermentation that the colon can
use for energy
d) Provides bulk and feeling of
fullness
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73. Which of the following is an
action of insoluble fiber in the
body?
a) Lowers blood cholesterol by
binding bile
b) Slows glucose absorption
c) Yields small fat molecules after
fermentation that the colon can
use for energy
d) Provides bulk and feeling of
fullness
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74. Explanation:
Insoluble fibers do not dissolve in
water, do not form gels, and are less
readily fermented. They promote
bowel movements, alleviate
constipation, and prevent diverticular
disease.
Soluble fibers do dissolve in water,
form gels, and are easily digested by
bacteria in the colon. They are most
often associated with protecting
against heart disease and diabetes by
lowering blood cholesterol and glucose
levels, respectively.
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75. Glucose and galactose are
absorbed in the small intestine
by…
a) Simpe diffusion
b) Facilitated diffusion
c) Active diffusion
d) Active transport
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76. Glucose and galactose are
absorbed in the small intestine
by…
a) Simpe diffusion
b) Facilitated diffusion
c) Active diffusion
d) Active transport
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77. Explanation:
Glucose and galactose enter the cells
lining the small intestine by active
transport (requires carrier molecule
and energy).
Fructose is absorbed by facilitated
diffusion (requires carrier molecule,
but no energy)
Disaccharides are not absorbed until
they are broken down into
monosaccharides by intestinal
enzymes on the outer membranes of
the intestinal cells.
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78. If a person does not replenish
depleted glycogen stores by
eating carbohydrate, the body
breaks down ____ to make
glucose:
a) Fat
b) Protein
c) Ketones
d) None of the above
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79. If a person does not replenish
depleted glycogen stores by
eating carbohydrate, the body
breaks down ____ to make
glucose:
a) Fat
b) Protein
c) Ketones
d) None of the above
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80. Explanation:
When glycogen stores are depleted &
inadequate carbohydrate is consumed,
body proteins are broken down (mostly
from the liver & skeletal muscles) to
make glucose to fuel the brain and other
special cells
This conversion of protein to glucose is
called GLUCONEOGENESIS.
Fat cannot be converted to glucose to
any significant extent.
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81. Explanation:
When there is an inadequate
carbohydrate supply, fat takes an
altermative metabolic pathway, where
fat fragments combine to form KETONE
BODIES.
Ketone bodies provide an alternate fuel
source during starvation, but when their
production exceeds their use, they
accumulate in the blood causing
KETOSIS
Ketosis is a dangerous condition because
it disrupts the body’s acid-base balance.
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82. The condition in which the body’s
cells become resistant to insulin
is called…
a) Hyperglycemia
b) Hypoglycemia
c) Type 1 Diabetes
d) Type 2 Diabetes
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83. The condition in which the body’s
cells become resistant to insulin
is called…
a) Hyperglycemia
b) Hypoglycemia
c) Type 1 Diabetes
d) Type 2 Diabetes
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84. Explanation:
Type 2 Diabetes is a metabolic disorder
in which the cells fail to respond to
insulin; this condition tends to occur as a
consequence of obesity
Type 1 Diabetes is a metabolic disorder
in which the pancreas fails to produce
insulin (autoimmune)
Hypoglycemia refers to a state produced
by an abnormally low blood glucose
concentration
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85. TRUE OR FALSE: Sugar alcohols
provide no calories.
a) True
b) False
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86. TRUE OR FALSE: Sugar alcohols
provide no calories.
a) True
b) False
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87. Explanation:
Products containing sugar alcohols claim
to be ‘sugar free’ on their labels, but in
this case, ‘sugar free’ does not mean free
of kcalories.
Sugar alcohols do provide calories, but
fewer than sugars do.
Because sugar alcohols yield energy,
they are sometimes referred to as
nutritive sweeteners.
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