NEW
Font size
S
M
L
XL
WorksheetsInmanD1pt2
Total questions: 53
Worksheet time: 53mins
Name
Class
Date
1.
Food iron is reduced in the stomach to the more absorbable form of?
a)
A. ferric
b)
B. ferrous
c)
C. transferrin
d)
D. ferritin
2.
Bile is produced in the ____ and stored in the _____?
a)
A. liver, gallbladder
b)
B. gallbladder, liver
c)
C. liver, liver
d)
D. gallbladder, gallbladder
3.
Cholecystokinin causes?
a)
A. contraction of the gallbladder
b)
B. peristalsis
c)
C. secretion of pancreatic juice
d)
D. contraction of the liver
4.
T/F: Cholecystokinin is a peptide hormone of the gastrointestinal system responsible for stimulating the digestion of fat and protein.
a)
A. True
b)
A. False
5.
Which enzymes are involved in protein digestion?
a)
A. ptyalin, lipase, sucrase
b)
B. amylase, lipase, trypsin
c)
C. pepsin, trypsin, chymotrypsin, carboxypeptidase
d)
D. trypsin, lipase, amylase
6.
Does protein digestion begin in the?
a)
A. mouth
b)
B. stomach
c)
C. SI
d)
D. Ileum
7.
Lactase is produced in the?
a)
A. stomach
b)
B. Small intestine
c)
C. gallbladder
d)
D. pancreas
8.
Which enzymes are secreted by the pancreas?
a)
A. amylase, lipase, cholesterol esterase, trypsin, chymotrypsin
b)
B. sucrose, maltase, lactase, aminopeptidase
c)
C. ptyalin (mouth)
d)
D. aminopeptidase, dipeptidase
9.
Which conversation requires glucose-6-phosphatase?
a)
A. glucose into live glycogen
b)
B. glucose into pyruvic acid
c)
C. pyruvic acid into lactic acid
d)
D. liver glycogen into glucose
10.
NADPH is?
a)
A. essential in the synthesis of FA's
b)
B. essential in the synthesis of glycogen
c)
C. involved int catabolism
d)
D. essential in transamination
11.
The following are required for the conversion of pyruvic into active acetate?
a)
A. thiamin, NAD, oxaloacetic acid
b)
B. oxygen, pantothenic acid, Vit E
c)
C. thiamin, niacin, riboflavin, pantothenic acid, mg
d)
D. pantothenic acid, oxaloacetate, citric acid
12.
Which vitamin acts as a coenzyme in transamination?
a)
A. pyridoxine
b)
B. thaimin
c)
C. riboflavin
d)
D. Vitamin B 12
13.
Glucocorticoids are?
a)
A. thyroid hormones
b)
B. pituitary hormones
c)
C. andrenal hormones
d)
D. parathyroid hormones
14.
T/F: Glucocorticoids are a class of steroid hormones that are synthesized by the adrenal cortex and have anti-inflammatory activity.
a)
A. True
b)
A. False
15.
Glucocorticoids are?
a)
A. convert glucose into protein
b)
B. convert FA's into glucose
c)
C. convert glucose into fat
d)
D. convert protein into glucose
16.
Dietary fat enters the blood as _____ and leave the liver as _____?
a)
A. phospholipids, chylomicrons
b)
B. chylomicrons, phospholipids
c)
C. chylomicrons, lipoproteins
d)
D. lipoproteins, chylomicrons
17.
T/F: Phospholipids serves as a major structural component of most biological membranes and form the lipid bilayer in cell membranes of organisms. An example is lecithin.
a)
A. True
b)
A. False
18.
T/F: Chylomicrons are absorbed from the small intestine. They bypass the liver to provide energy. ApoB-48 is a chylomicron.
a)
A. True
b)
A. False
19.
Pantothenic acid, thiamin, riboflavin and niacin are involved in?
a)
A. converting pyruvate into acetyl CoA
b)
B. converting tyrosine into phenylalanine
c)
C. converting glycogen into glucose
d)
D. converting lactic acid into oxalacetate
20.
Which of the following can be reversed w/ Vit A?
a)
A. xerophthalmia
b)
B. nyctalopia
c)
C. wilson's disease
d)
D. homocystinuria
21.
T/F: Homocystinuria is a disorder of methionine metabolism, leading to an abnormal accumulation of homocysteine and its metabolites (homocystine, homocysteine-cysteine complex, and others) in blood and urine.
a)
A. True
b)
A. False
22.
Fresh meat contamination comes mainly from?
a)
A. botulism
b)
B. Staph
c)
C. clostridium
d)
D. salmonella
23.
Which amino acids must be present in a parental solution?
a)
A. valine, lecucine, glycine, alanine
b)
B. tryptophan, phenylalanine, threonine, isoleucine
c)
C. phenylalanine, methionine, arginine, tryosine
d)
D. lysine, glutamic acid, alanine, glycine
24.
Fe absorption (in the stomach) is enhanced by?
a)
A. acidic chyme in the duodenum
b)
B. the alkalinity of the duodenum
c)
C. oxalates and phytates
d)
D. the absence of ascorbic acid
25.
Which of the following inhibits gluconeogenesis?
a)
A. glycogen
b)
B. insulin
c)
C. catecholamines
d)
D. glucocorticoids
26.
Which has the lowest cholesterol content?
a)
A. PB and crackers
b)
B. yogurt with fruit
c)
C. chocolate cake
d)
D. roast beef sandwich
27.
Vit A is involved in?
a)
A. growth and development
b)
B. Blood clotting
c)
C. growth of bones and teeth
d)
D. development of tissues and skin
28.
A patient with metabolic (kidneys) alkalosis would have?
a)
A. Excess excretion of base through the kidneys
b)
B. retention of base by the lungs
c)
C. excretion of base by the lungs
d)
D. retention of base by the kidney's
29.
Which gov't agency inspects and grades meats?
a)
A. FDA
b)
B. DHHS
c)
C. USDA
d)
D. department of commerce
30.
If linoleic (omega 6) replace CHO in the diet?
a)
A. LDL decreases and HDL increases
b)
B. LDL and HDL decreases
c)
C. LDL and HDL increase
d)
D. LDL increases and HDL decreases
31.
Which is not absorbed directly into the portal vein?
a)
A. monosaccharides
b)
B. AA's
c)
C. MCT's
d)
D. LCFA's
32.
When substituting buttermilk for whole milk in pastry?
a)
A. decrease the liquid
b)
B. increasing baking soda
c)
C. increase the amt. of butter
d)
D. increase the liquid
33.
Ground meat will spoil faster than slice meat because?
a)
A. it has more enzyme activity
b)
B. it has more fat
c)
C. more surface area exposed
d)
D. it has less fat
34.
T/F: Evaporated milk is a processed form of milk that has had some of the liquid removed by evaporation.
a)
A. True
b)
A. False
35.
Which best describes sorbitol and glucose?
a)
A. sorbitol is sweeter than glucose
b)
B. they each provide 7 kcal per gram
c)
C. sorbitol is more slowly absorbed
d)
D. they both convert into fructose
36.
What causes egg yolk color to change?
a)
A. alteration of the feed provided
b)
B. storage length
c)
C. shell color
d)
D. storage conditions
37.
Which data is needed to convert weight into volume?
a)
A. mass
b)
B. temp
c)
C. specific gravity
d)
D. pH
38.
The tartness in fruits and vegetables is due to?
a)
A. flavones
b)
B. chlorophyll
c)
C. anthoxanthins
d)
D. tannins
39.
T/F: Tannins are the yellowish or brownish bitter-tasting organic substance present in some plant tissues consisting of derivatives of gallic acid which can be used in leather production and ink manufacturing.
a)
A. True
b)
A. False
40.
T/F: Examples of anthoxanthins include: Cauliflower, parsnips, kohlrabi, white cabbage and onions.
a)
A. True
b)
A. False
41.
When a white sauce tastes starchy and grainy, the likely cause it?
a)
A. too much starch
b)
B. improper proportions of ingredients
c)
C. starch was added before the fat melted
d)
D. uncooked flour
42.
T/F: Diffusion is the process whereby particles of liquids, gases, or solids intermingle as the result of their spontaneous movement caused by thermal agitation and in dissolved substances move from a region of higher to one of lower concentration
a)
A. True
b)
A. False
43.
The scientific process by which water makes lettuce crisp?
a)
A. osmotic pressure of water filled vacuoles
b)
B. diffusion
c)
C. transamination
d)
D. water active diffusion
44.
T/F: Osmotic pressure is the pressure that would have to be applied to a pure solvent to prevent it from passing into a given solution by osmosis, often used to express the concentration of the solution.
a)
A. True
b)
A. False
45.
When analyzing correlations, when r = 1?
a)
A. there is a perfect correlation
b)
B. there is no correlation among the data
c)
C. the data presented move in opposite directions
d)
D. there is a weak correlation of the data
46.
Which hormone greatly influence the BMR (basal metabolic rate) ?
a)
A. the endocrine system
b)
B. thyroxine
c)
C. Growth hormone
d)
D. insulin
47.
Basal metabolic rate is the rate at which the body uses energy while at rest to keep vital functions going, such as breathing and keeping warm.
a)
A. True
b)
A. False
48.
If linoleic acid replaces saturated fats in the diet?
a)
A. total CHOL including HDL decrease
b)
B. HDL increases
c)
C. LDL increases
d)
D. no lipid change
49.
Which oil is the highest monounsaturated FA?
a)
A. olive
b)
B. palm
c)
C. cocoa butter
d)
D. butter
50.
Which oil is highest in saturated fats?
a)
A. coconut
b)
B. palm
c)
C. cocoa butter
d)
D. butter
51.
Which of the following may result in metabolic acidosis (kidney's)
a)
A. decreased retention of Bicarb
b)
B. decrease retention of hydrogen
c)
C. decreased retention of Chloride
d)
D. increased retention of bicarb
52.
A high protein diet increases the need for
a)
A. riboflavin and water
b)
B. thiamin
c)
C. water
d)
D. ascorbic acid
53.
Dry heat cookery should be used for which cut of meat?
a)
A. shoulder
b)
B. neck
c)
C. brisket
d)
D. near the backbone
Reset
