Foods II 2.01 Test Fall 2025

Which food pairing provides the least complete protein?

• peas and carrots

• beef and chicken

• dried beans and rice

• yogurt and flax seeds

Jason is trying to build muscle by consuming excessive amounts of protein. How is this likely to impact the body?

• The extra protein will be converted back to amino acids.

• The extra protein will convert to fat and be stored in the fatty tissues of the body.

• Excess protein will be stored in the blood.

• Excess protein will be stored in the muscles for later use.

Heather is preparing a shrimp and vegetable stir-fry. Which fat should she use if she wants to decrease LDL cholesterol (bad cholesterol) and increase HDL cholesterol (good cholesterol?

• butter

• olive oil

• stick margarine

• partially hydrogenated soybean oil

Where are excessive amounts of calcium stored in the body?

• blood

• bones

• liver

• muscles

Joseph drank liquids while playing football, but he also needs a mineral in his body so that his muscles will not cramp. What mineral is this?

• calcium

• iodine

• iron

• potassium

Osteoporosis, a disease linked to fragile bones and the risk of fracture, can occur in people that have inadequate dietary intakes of:

• vitamin A and vitamin K.

• vitamin B12 and iron.

• vitamin C and vitamin B.

• vitamin D and calcium.

Which food is a complete protein?

• almonds

• tuna

• peanuts

• black-eyed peas

What is the difference between fat-soluble and water-soluble vitamins?

• Fat-soluble vitamins are easier to dissolve than water-soluble vitamins.

• Fat-soluble vitamins need to be taken with fat in order to absorb them Water-soluble vitamins only require water to be absorbed.

• Fat-soluble vitamins should be taken without food.

• There is no difference in the two types of vitamins.

Which source of water is the lowest in calories?

• decaffeinated drinks

• tap water

• fruits and vegetables

• carbohydrates

Which are most likely to have high amounts of trans fats?

• citrus fruits

• fast foods

• lean meats

• vegetables