- Description
SCI 241 Week 4 WileyPLUS® Week 3 & 4 Quiz
Question 1
Your answer is correct. | |
Which of the following is not a monosaccharide?
Fructose |
Maltose |
Glucose |
Galactose |
Question 2
Your answer is correct. | |
The digestion of starch begins in the ________ and finishes in the ______.
stomach; large intestine |
mouth; small intestine |
small intestine; gall bladder |
mouth; large intestine |
Question 3
Your answer is correct. | |
The main function of carbohydrate in the diet is to:
form lactose, the disaccharide in breast milk. |
form the ribose and deoxyribose sugars in the genetic material of all cells. |
function in the cell membrane as a signal molecule to other cells. |
provide energy. |
Question 4
Your answer is correct. | |
Which monosaccharide commonly found in all disaccharides?
Fructose |
Galactose |
Glucose |
Sucrose |
Question 5
Your answer is correct. | |
Most digestion of carbohydrate occurs in the
mouth |
stomach |
small intestine |
large intestine |
Question 6
Your answer is correct. | |
Which of the following best describes the effects of lactose intolerance on those who consume dairy products?
the undigested lactose passes into the large intestine, where it causes a severe allergic response causing intestinal bleeding and scarring |
the undigested lactose passes into the large intestine, where it draws in water, is metabolized by bacteria, producing gas and causing abdominal distension, gas, cramping, and diarrhea |
the undigested lactose passes into the small intestine, where it causes a severe traumatic response causing collapse and stoppage of the organ |
all of these occur in lactose intolerance |
Question 7
Your answer is correct. | |
Which of the following best describes the effect of a fiber-rich meal on the rise in blood glucose that occurs after a meal?
The rise in blood glucose will occur more quickly |
There will be no effect on the rise in blood glucose |
The rise in blood glucose will be delayed |
None of these choices |
Question 8
When comparing naturally occurring sugars and refined sugars in the human diet, refined sugars are potentially detrimental to human health because:
Refined sugars frequently cause food allergies. |
Refined sugars contain very few calories. |
Refined sugars contain large doses of heavy metals. |
Refined sugars are low in nutrient density. |
Question 9
Your answer is correct. | |
Eating fat can increase the number of calories you consume because
Fat makes you eat more food |
Fat contains 7 calories per gram while carbs and protein are only 4 calories per gram |
Fat does not increase the number of calories |
Fat contains 9 calories per gram while carbohydrate and protein are only 4 calories per gram |
Question 10
Your answer is correct. | |
Cholesterol:
can be converted to vitamin D. |
can be found in all foods. |
contains glycerol and 3 fatty acids. |
acts as an emulsifier. |
Question 11
Your answer is correct. | |
Protein containing particles that transport lipids in the blood are called:
triglycerides |
micelles |
emulsifiers |
lipoproteins |
Question 12
Your answer is correct. | |
Which statement is correct:
The total grams of fat in the American diet has stayed relatively constant over the past 40 years. |
The total grams of fat in the American diet has decreased over the past 40 years. |
The total grams of fat in the American diet has increased over the past 40 years. |
The total Calories from fat consumed in the American diet has decreased over the past 40 years. |
Question 13
Your answer is correct. | |
Lipid stored in fat cells (adipose tissue) provides many benefits including
an increase in the metabolic rate of an individual |
protection of organs and insulation for maintaining body temperature |
movement of cell components for additional storage of protein |
protection of red blood cells |
Question 14
Your answer is correct. | |
Which of the following statements is false about omega-3 fatty acids?
Fish is a good food source. |
High amounts in the diet help to lower blood pressure. |
High amounts in the diet increase inflammation. |
Walnuts, canola oil, and flaxseed are good food sources. |
Question 15
Your answer is correct. | |
Based on the type of fat found in the following foods, which would be the healthiest choice for lunch from the fruit group?
Apple fritter |
Fried banana fruit kebab |
Cherry pie with low-fat vanilla ice cream |
Avocado slices, olive oil, and balsamic vinegar |
Question 16
Your answer is correct. | |
Which of the following individuals is likely using body protein for energy?
Sue, who is on a very low calorie diet. |
Bob, who is 20 pounds overweight. |
Michael, a student who snacks on chips and soda to stay awake and study. |
Sylvia, a pregnant woman. |
Question 17
Your answer is correct. | |
Essential amino acids are identified as such because
The side chain on these amino acids contains nitrogen |
The side chain on these amino acids contains at least 3 carbons |
The side chain on these amino acids cannot be made by humans |
The side chain on these amino acids contains nitrogen and at least 3 carbons |
Question 18
Your answer is correct. | |
Protein-energy malnutrition is more common in children than in adults because
Children need more protein per unit of body weight than adults |
Children need more energy per unit of body weight than adults |
Children need more protein and energy per unit of body weight than adults |
Children are likely to be picky eaters compared to adults |
Question 19
Your answer is correct. | |
Which of the following would help a vegan meet their nutrient needs?
Eating oatmeal in place of meat |
Drinking fortified soy milk in place of dairy products |
Eating plenty of fresh vegetables to get sufficient vitamin B12 |
Consuming plenty of corn oil to ensure adequate intake of omega-3 fatty acids |
Question 20
Your answer is correct. | |
In general, plant sources of protein provide _____absorbable forms of iron, zinc, and calcium as compared to animal protein sources.
less |
equally |
more |
Question 21
Your answer is correct. | |
Of the following, which is the highest quality plant protein source?
Black beans |
Rice |
Soy |
Wheat germ |