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Worksheets

Final Exam Review Guide

Total questions: 55

Worksheet time: 28mins

Name
Class
Date
1.

The single sugar that circulates in the bloodstream is known as:

a)

A monosaccharide

b)

A carbohydrate

c)

Fiber

d)

A disaccharide

2.

Total fiber is the sum of ____ and ____.

a)

functional fiber and added sugar

b)

dietary fiber and functional fiber

c)

starch and functional fiber

d)

glycogen and dietary fiber

3.

______ is the hormone that helps the body lower blood glucose levels.

a)

glucose

b)

testosterone

c)

metabolism

d)

insulin

4.

Due to lactose intolerance, Scott does not drink milk. Which vitamin is he most likely to be deficient in?

a)

calcium

b)

carbohydrates

c)

vitamin C

d)

volate

5.

Which of the following is the name for the sugar found in fruits?

a)

stach

b)

glucose

c)

sucrose

d)

fructose

6.

The nutrient that provides the body's main source of energy is ______.

a)

carbohydrates

b)

fat

c)

protein

d)

water

7.

Which sugar structure is made up of many sugar units, meaning more than three?

a)

monosaccharides

b)

sucrose

c)

polysaccharides

d)

fructose

8.

What happens to a person's blood sugar level after eating?

a)

it rises

b)

it falls

c)

it is not affected

d)

it rises or falls depending on your age

9.

All monosaccharides and disaccharides are collectively known as:

a)

fibers

b)

starches

c)

fats

d)

sugars

10.

Which of the following is NOT a function of carbohydrates?

a)

make important compounds

b)

provide energy


provide bulk in the diet

c)

assist in the breakdown of fats

11.

The process for increasing the shelf life of a product is known as:

a)

emulsifier

b)

hydrogenation

c)

rancid

d)

extraction

12.

A blood lipid profile measures all of the following except:

a)

amount of cholesterol

b)

HDL

c)

LDL

d)

blood alcohol level

13.

Which of the following types of fatty acid contains at least two double compounds?

a)

monounsaturated fatty acid

b)

diunsaturated fatty acid

c)

polyunsaturated fatty acid

d)

saturated fatty acid

14.

What is the recommended limit for cholesterol in the diet?

a)

200 mg

b)

300 mg

c)

320 mg

d)

250 mg

15.

A fat structure with no double bonds is known as:

a)

monounsaturated fatty acid

b)

saturated fatty acid

c)

cholesterol

d)

triglycerides

16.

A substance, such as a phospholipid, that can mix with water and fat is known as:

a)

fatty acid

b)

emulsifier

c)

compound

d)

lipoprotein

17.

Which of the following is a factor of your health you CAN control?

a)

family history

b)

biological sex

c)

age

d)

stress levels

18.

Who is at an increased risk for coronary heart disease?

a)

someone with low blood pressure

b)

someone with a healthy family history

c)

someone who is a nonsmoker

d)

someone who works a high stress job

19.

Which of the following is a factor of your health you CANNOT control?

a)

family history

b)

exercise

c)

blood pressure

d)

diet

20.

What is the name for a term used to describe a group of compounds that includes fats, oils, and cholesterol?

a)

lipids

b)

fat

c)

lecithin

d)

fatty acid

21.

What makes the chemical structure of protein different from that of carbohydrates and fat?

a)

the presence of oxygen

b)

the absence of nitrogen

c)

the combination and order of the molecules

d)

the presence of nitrogen

22.

Which type of amino acids can our body make?

a)

dispensable

b)

synthesize

c)

nitrogen

d)

indispensable

23.

Which of the following pairs would make a complete protein?

a)

milk and cookies

b)

rice and beans

c)

steak and baked potatoes

d)

shrimp and grits

24.

Which age group needs more daily calories from protein?

a)

children

b)

adults

c)

teenagers

d)

babies

25.

An individual who is making new body tissue because they are healthy is in:

a)

negative nitrogen balance

b)

kwashiorkor

c)

protein malnutrition

d)

positive nitrogen balance

26.

Which of the following is an example of animal protein?

a)

lettuce

b)

hummus

c)

eggs

d)

almond milk

27.

An athlete should get most of their energy from:

a)

carbohydrates

b)

protein

c)

fat

d)

water

28.

Since many high protein foods are also high fat foods, the result of a high protein diet may lead to:

a)

calcium loss

b)

body fat

c)

kidney problems

d)

all of the options are possible

29.

Which factor can impact your requirement for protein?

a)

age

b)

type of workout

c)

energy from carbohydrates

d)

all of the options can make an impact

30.

What role does stomach acid play in digestion?

a)

no role

b)

breaks down food into smaller pieces

c)

builds more complete structures

d)

causes diarrhea

31.

Which type of vitamins are stored in the bloodstream?

a)

fat-soluble

b)

water-soluble

c)

macrominerals

d)

microminerals

32.

__________ are either water-soluble or fat-soluble.

a)

vitamins

b)

minerals

c)

microminerals

d)

macrominerals

33.

Which type of vitamins are stored in fat?

a)

water-soluble

b)

fat-soluble

c)

macrominerals

d)

microminerals

34.

Minerals required in amounts less than 100 mg per day are _____.

a)

fat-soluble

b)

water-soluble

c)

macrominerals

d)

microminerals

35.

Minerals required in amounts more than 100 mg per day are _____.

a)

fat-soluble

b)

water-soluble

c)

macrominerals

d)

microminerals

36.

_______ are inorganic elements needed in small amounts to perform various functions in the body.

a)

vitamins

b)

minerals

c)

carbohydrates

d)

fats

37.

____ contains water to help lubricate food as you swallow it.

a)

perspiration

b)

sweat

c)

blood

d)

saliva

38.

Which part of the body is around 75% water?

a)

fat

b)

muscle

c)

bones

d)

blood

39.

What helps lubricate the eyes?

a)

tears

b)

blood

c)

sweat

d)

fat

40.

A person who has an abnormal loss of body fluid may be suffering from:

a)

dehydration

b)

starvation

c)

malnutrition

d)

acid-base balance

41.

The first step in digestion is known as:

a)

chemical breakdown

b)

mastication

c)

defecation

d)

propulsion

42.

The esophagus is connected to the:

a)

stomach

b)

large intestine

c)

anus

d)

rectum

43.

What is the correct term for solid wastes that result from digestion?

a)

ulcer

b)

chyme

c)

bile

d)

feces

44.

What is the main function of the large intestine?

a)

chemical breakdown of food

b)

neturalize food acids

c)

reabsorb water

d)

make compounds

45.

How can eating too quickly affect your digestion and absorption?

a)

it can cause food to become solid too quickly

b)

can disrupt normal digestion

c)

chemical reactions can happen causing indigestion

d)

can disrupt digestion AND cause indigestion

46.

What part of the digestive system prevents food from entering the trachea when swallowing?

a)

esophagus

b)

tongue

c)

epiglottis

d)

liver

47.

Small crystals that form from bile in the gallbladder are known as:

a)

ulcers

b)

Diverticulosis

c)

chyme

d)

gallstones

48.

Another word for chewing is:

a)

mastication

b)

churning

c)

swallowing

d)

chyme

49.

When hydrochloric acid, digestive enzymes, and mucus mix together in your stomach, they are referred to as:

a)

peristalsis

b)

gastric juices

c)

bile

d)

chyme

50.

Good food odors and the thought of food trigger the secretion of:

a)

peristalsis

b)

sweat

c)

saliva

d)

chyme

51.

The small intestine has three parts. Which of the following is NOT one of them?

a)

duodenum

b)

jejunum

c)

ileum

d)

beulbum

52.

The gastric enzymes that begins to digest protein is known as:

a)

saliva

b)

pepsin

c)

feces

d)

peristalsis

53.

Another name for the large intestine is:

a)

colon

b)

small intestine

c)

stomach

d)

rectum

54.

The liver produces a digestive juice called _____ which aids in the digestion of fats.

a)

bile

b)

enzymes

c)

chyme

d)

villi

55.

Tiny fingerlike projections that give the lining of the small intestine a velvet-like texture are:

a)

enzymes

b)

gallstones

c)

villi

d)

ulcers