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Nutrition Lesson 1/2

Total questions: 35

Worksheet time: 24mins

Name
Class
Date
1.

Process by which living things use food to obtain nutrients for energy, growth and development and maintenance

(a)  

2.

Biochemical substances that can only be supplied in adequate amounts from sources outside a living organism. Usually, the outside source is food.

(a)  

3.

Which of the is NOT a Macronutrient?

a)

Vitamin

b)

Alcohol

c)

Water

d)

Protein

4.

Which of the following provide energy?

a)

Lipids/fats

b)

Protein

c)

Carbohydrates

d)

All of the above

5.

EAR is the acronym for

a)

Energy average range

b)

Estimated allowance recommended

c)

Estimated average requirement

d)

Estimated adequate range

6.

Energy intake that is predicted to maintain energy balance.

(a)  

7.

This is used to warn patients against megadoses of nutrients

a)

Tolerable Upper Intake Level

b)

Acceptable Macronutrient distribution range

c)

All of the above

d)

None of the above

8.

The number of ingredients that must be listed on Nutrition Labels

(a)  

9.

This enzyme is found in the stomach

(a)  

10.

Which of the following are/is part of the small intestine

a)

Jejunum

b)

Duodenum

c)

Ileum

d)

all of the bove

11.

Which of the following is an accessory organ of the alimentary tract?

a)

Pharynx

b)

colon

c)

Gallbladder

d)

None of the above

12.

Other than the tongue, Taste buds can be found on which of the following?

a)

Hard palate

b)

epiglottis

c)

anterior wall of pharynx

d)

esophagus

13.

This is produced by the liver and stored in the gallbladder and aids in emulsification of fats.

(a)  

14.

Which of the following is the PRINCIPLE site for nutrient absorption?

a)

Stomach

b)

Large intestine

c)

Small intestine

d)

All of the above

15.

This part of the alimentary tract has little to no actual digestive function.

(a)  

16.

This is an auto-immune disorder caused by a permanent sensitivity to gluten in genetically susceptible individuals.

(a)  

17.

Which of the following are Monosaccharides ?

a)

Maltose

b)

Glucose

c)

Lactose

d)

None of the avove

18.

This product has anti-cariogenic properties, inhibits bacterial/plaque growth, & promotes remineralization.

a)

Sorbitol

b)

Mannitol

c)

Xylitol

d)

Neotame

19.

Carbohydrates contain how many kcal/g?

a)

2

b)

4

c)

6

d)

8

20.

Excess Carbohydrates are:

a)

used as energy

b)

stored as fat

c)

converted to protein

d)

all of the above

21.

What is the RDA g/day of Carbohydrates for an average adult?

(a)  

22.

How many amino acids are there?

(a)  

23.

These are the building blocks for proteins

(a)  

24.

Which of the following are sources of protein?

a)

Beans

b)

lentils

c)

Beef

d)

All of the above

25.

There are how many ESSENTIAL Amino Acids?

a)

3

b)

6

c)

9

d)

12

26.

Considering Essential Amino Acids (EAA), Low quality protein have ___

a)

all EAA

b)

No EAA

c)

Missing one or more EAA

d)

None of the above

27.

One of the MAIN functions of protein is to

a)

Provide energy

b)

Energy storage

c)

Repair

d)

All of the above

28.

RDA for protein for a 150 lb person

a)

36g

b)

46g

c)

56g

d)

66g

29.

Which of the following are considered Protein Energy Malnutrition?

a)

Marasmus

b)

Kwashiorkor

c)

all of the above

d)

none of the above

30.

Ovo-vegetarian's consume

a)

plants only

b)

dairy and plants

c)

eggs, dairy and plants

d)

eggs and plants

31.

Protein provides how much energy?

a)

2kcal/g

b)

4kcal/g

c)

6kcal/g

d)

8kcal/g

32.

Monounsaturated fatty acids (MUFA's)___

a)

are trans fats

b)

have Omega 3's

c)

are HDL cholesterol

d)

are LDL cholesterol

33.

Linolenic Acid

a)

is an Omega 3

b)

reduces risk of CVD

c)

found in fish

d)

all of the above

34.

Linoleic Acid

a)

Is an Omega 6

b)

Is not supplied from dietary source

c)

helps maintain skin integrity

d)

is produced by the body

35.

When considering Lipids

a)

They are a concentrated source of energy

b)

they spare protein

c)

provide 9 kcal/g

d)

all of the above

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