EXAM 2 Gerber

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University of Rhode Island
Nutrition and Food Sciences
NFS 207
Linda Gerber

NFS 207 EXAM 2, DR. GERBER FALL 2013 **Directions** NEITHER CELL PHONES, PDA’S NOR COMPUTERS MAY BE USED FOR ANY PURPOSE DURING THE EXAM ▪ Put all books and notes under your seat. ▪ You should have only a pencil(s), a calculator (optional), and your picture ID on your desk . You may start the exam as soon as you receive it. ▪ Fill out the answer sheet: ▪ Name on front page ▪ Name and STUDENT ID on back, (LAST NAME FIRST, THEN FIRST NAME) o MAKE SURE TO FILL IN BUBBLES • PLEASE ONLY HAND IN YOUR ANSWER SHEETS 1. Which is the sweetest of all the monosaccharides consumed? a. Glucose b. Fructose c. Galactose d. All of the above are equal in sweetness 2. The disaccharide sucrose is composed of which 2 monosaccharides bonded to each other? a. Glucose and glucose b. Glucose and fructose c. Fructose and fructose d. Galactose and fructose 3. A storage form of energy in the human body, composed of carbohydrate is: a. Glycogen b. Starch c. Lactose d. All of the above 4. How is soluble fiber often broken down in the gastrointestinal tract of humans? a. Broken down by enzymes secreted into the small intestine by the pancreas b. Broken down through fermentation by bacteria in the stomach c. Broken down through fermentation by bacteria in the colon d. None of the above 5. What is the proposed health value for the consumption of insoluble fiber? a. Lowers blood cholesterol b. Lowers blood glucose c. Prevents constipation d. All of the above 6. In which organ are fructose and galactose converted to glucose? a. Stomach b. Small intestine c. Heart d. Liver 7. Glucose is the preferred source of energy for which of the following organs or cells? a. Heart b. Skeletal muscle c. Red blood cells d. Intestinal cells 8. Which of the following hormones is part of the group of biologically active materials that enables glycogen to be broken down in the liver and sent as glucose to other cells and organs? a. Glucagon b. Epinephrine c. Both of the above d. Neither of the above 9. Which type of diabetes usually occurs when no insulin is being produced by the body? a. Gestational diabetes b. Type 1 diabetes c. Type 2 diabetes d. Type 3 diabetes 10. The glycemic response of the body to a particular food includes which of the following? a. Speed of glucose absorption b. The level of blood glucose that results from the food consumption c. How the level of blood glucose that results returns to normal glucose levels d. All of the above 11. How does the consumption of foods high in whole grains and soluble fiber reduce the risk of heart disease? a. Lowers blood cholesterol b. Lowers blood glucose c. Reduces constipation d. All of the above 12. Greater consumption of dietary fiber may lower the incidence of colon cancer by: a. Diluting carcinogens b. Binding carcinogens c. Bacterial fermentation of the fiber d. All of the above 13. The suggested maximum amount of added sugars in the diet as a percentage of the total energy consumed in a day, according to the DRI’s is: a. 20 b. 25 c. 30 d. 35 14. Which of the following agencies endorses a dietary fiber requirement of 25-35 grams/day? a. FDA b. USDA c. NCI d. WHO 15. How many glycerol backbones are found in a triglyceride? a. 1 b. 2 c. 3 d. 4 16. Which of the following is an example of an omega-6 fatty acid? a. Linolenic b. Linoleic c. Oleic d. Stearic 17. The omega carbon of a fatty acid is the one found at which end of the fatty acid? a. Amino b. Acid c. Methyl d. Phytyl 18. If the amount of saturation is the same for the fatty acids in a particular fat, which one of the following would tend to be softer at room temperature? a. Long chain b. Medium chain c. Short chain d. The length of the chain is not significant 19. Olive and canola oil fall into which category, as identified in the graph shown in class? a. Mostly saturated fatty acid composition b. Mostly monounsaturated fatty acid composition c. Mostly omega-3 polyunsaturated fatty acid composition d. Mostly omega-6 polyunsaturated fatty acid composition 20. Which of the following lipids is used as an emulsifier by the food industry? a. Lecithin b. Phosphatidyl inosotol c. Phosphatidyl stearate d. All of the above 21. Which of the following vitamins is made from cholesterol in the human body? a. A b. B c. C d. D 22. What is the name of the enzyme that is responsible for triglyceride breakdown in the small intestine section of the gastrointestinal tract? a. Lingual lipase b. Gastric lipase c. Pancreatic lipase d. Lipoprotein lipase 23. Which of the following products of triglyceride digestion in the small intestine are absorbed directly into the arterio-venous system (bloodstream)? a. Glycerol b. Long-chain fatty acids c. Monoglycerides
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