SCI 228 Midterm New 2016
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Question 1. Question : (TCO 1) The two overarching goals of ________ are to increase quality and
years of healthy life and to eliminate health disparities.
Student
Answer:
Dietary Reference Intakes (DRIs)
the USDA
Healthy People 2010
the American Dietetic Association (ADA)
Instructor
Explanation:
Chapter 1
Points
Received:
4 of 4
Comments:
Question 2. Question : (TCO 1) For dinner, Bill consumes 255 grams of carbohydrate, 70 grams of
protein, and 50 grams of fat. In addition, Bill decides that he wants a glass of
wine with his meal. If he drinks one glass of wine containing 8 grams of
alcohol, how many total kilocalories does he consume in this meal?
Student
Answer:
56 kilocalories
540 kilocalories
1,675 kilocalories
1,806 kilocalories
Instructor
Explanation:
Chapter 1
 
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Points
Received:
4 of 4
Comments:
Question 3. Question : (TCO 1) Which of the following nutrients contains the element
nitrogen?
Student
Answer:
Carbohydrates
Lipids
Water
Proteins
Instructor
Explanation:
Chapter 1
Points
Received:
4 of 4
Comments:
Question 4.Question : (TCO 1) The building blocks of proteins are called:
Student
Answer:
fatty acids.
amino acids.
saccharides.
nitrogen fragments.
Instructor
Explanation:
Chapter 1
Points
Received:
4 of 4
Comments:
Question 5. Question : (TCO 1) Which of the following nutrients is the most energy
dense?
Student
Answer:
Carbohydrate
Lipid
Protein
Vitamin
Instructor
Explanation:
Chapter 1
Points
Received:
4 of 4
Comments:
Question 6. Question : (TCO 1) Which of the following is NOTa primary function of dietary
protein?
Student
Answer:
Building new cells and tissues
Repairing damaged structures
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Regulating metabolism and fluid balance
Serving as a primary source of energy for the
body
Instructor
Explanation:
Chapter 1
Points
Received:
4 of 4
Comments:
Question 7.Question : (TCO 2) Healthier fat sources include ________ and canola
oil.
Student
Answer:
butter
lard
margarine
olive oil
Instructor
Explanation:
Chapter 2
Points
Received:
4 of 4
Comments:
Question 8. Question : (TCO 2) Which of the following professional titles has no definition or laws
regulating it?
Student
Answer:
Registered Dietitian
medical doctor
licensed nutritionist/dietitian
nutritionist
Instructor
Explanation:
Chapter 1
Points
Received:
4 of 4
Comments:
Question 9. Question : (TCO 2) The government agency that regulates the food labels on fresh meat
and poultry in the United States is the:
Student
Answer:
USDA.
NCI.
EDA.
FBI.
Instructor
Explanation:
Chapter 2
Points
Received:
4 of 4
Comments:
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Question 10. Question : (TCO 2) What percentage of deaths in the United States can be attributed to
unhealthy lifestyle behaviors such as smoking, alcohol misuse, physical
inactivity, and unbalanced diet?
Student
Answer:
10%
25%
40%
75%
Instructor
Explanation:
Chapter 1
Points
Received:
4 of 4
Comments:
Question 11. Question : (TCO 2) The ________ is most responsible for prompting individuals to seek
food.
Student
Answer:
stomach
small intestine
hypothalamus
mouth
Instructor
Explanation:
Chapter 2
Points
Received:
4 of 4
Comments:
Question 12.Question : (TCO 2) Which of the following is required on all food labels?
Student
Answer:
the net contents of the package
ingredient list
the name and address of the vendor
all of these
Instructor
Explanation:
Chapter 2
Points
Received:
4 of 4
Comments:
Question 13.Question : (TCO 3) Digestion and absorption occur at the ________ level.
Student
Answer:
tissue
organ
system
organism
Instructor
Explanation:
Chapter 3
Points
Received:
4 of 4
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Comments:
Question 14. Question : (TCO 3) Bob eats his breakfast and his GI tract will now begin the process of
digesting and absorbing the nutrients from this meal. What is the order in
which each of the organs of the GI tract will work to achieve this process?
Student Answer: mouth: esophagus: small intestine: stomach: large
intestine
mouth: esophagus: stomach: small intestine: large
intestine
mouth: stomach: esophagus: small intestine: large
intestine
mouth: stomach: esophagus: large intestine: small
intestine
Instructor
Explanation:
Chapter 3
Points
Received:
4 of 4
Comments:
Question 15. Question : (TCO 3) Which of the following organs is responsible for the manufacturing
and secretion of many digestive enzymes and bicarbonate?
Student
Answer:
liver
stomach
pancreas
gallbladder
Instructor
Explanation:
Chapter 3
Points
Received:
4 of 4
Comments:
Question 16. Question : (TCO 3) Proteins that act to speed up body processes, but are not changed in
the process, are called:
Student
Answer:
hormones.
peptides.
enzymes.
chymes.
Instructor
Explanation:
Chapter 3
Points
Received:
4 of 4
Comments:
Question 17. Question : (TCO 3) In which of the following food sources would a consumer look for
the statement “Live Active Cultures,” indicating that the product is a rich
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source of probiotics?
Student
Answer:
whole-wheat bread
fermented yogurt
orange juice
calcium supplements
Instructor
Explanation:
Chapter 3
Points
Received:
4 of 4
Comments:
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Top of Form
Grading Summary
These are the automatically computed
results of your exam. Grades for essay
questions, and comments from your
instructor, are in the “Details” section
below.
Date Taken: 11/17/2015
Time Spent: 1 h , 29 min , 07 secs
Points Received:196 / 200 (98%)
Question Type:
# Of
Questions:# Correct:
Multiple Choice 50 49
Grade Details – All Questions
Page: 1 2 3
Question 1. Question : (TCO 4) Yogurt is tolerated better than milk by many lactase-deficient people
because:
Student
Answer:
yogurt has no lactose.
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bacteria in yogurt help digest the lactose.
it has a thicker consistency.
yogurt is acidic.
Instructor
Explanation:
Chapter 4
Points
Received:
4 of 4
Comments:
Question 2. Question : (TCO 4) ________ is a technique employed by some endurance athletes to
increase their storage of muscle glycogen.
Student
Answer:
Ketosis
Carbohydrate loading
Glycogen surging
Gluconeogenesis
Instructor
Explanation:
Chapter 4
Points
Received:
4 of 4
Comments:
Question 3. Question : (TCO 4) Diabetes is a condition in which the body doesn’t process ________
properly.
Student
Answer:
vitamins
protein
carbohydrate
fat
Instructor
Explanation:
Chapter 4
Points
Received:
4 of 4
Comments:
Question 4. Question : (TCO 4) Sugar alcohols are most often used in which of the following
products?
Student
Answer:
diet sodas
baked confections
chewing gums
infant formulas
Instructor
Explanation:
Chapter 4
Points
Received:
4 of 4
Comments:
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Question 5. Question : (TCO 4) Which of the following ethnic groups has the LOWEST incidence of
lactose intolerance?
Student
Answer:
Asians
African Americans
Caucasians
Hispanics
Instructor
Explanation:
Chapter 4
Points
Received:
4 of 4
Comments:
Question 6.Question : (TCO 4) The simplest units of carbohydrates are called:
Student
Answer:
fatty acids.
amino acids.
monosaccharides.
calories.
Instructor
Explanation:
Chapter 4
Points
Received:
4 of 4
Comments:
Question 7.Question
:
(TCO 4) Lactose intolerance is due to a(n):
Student
Answer:
deficiency of lactose.
deficiency of lactase.
deficiency of the GI flora (healthy
bacteria).
allergy to casein (milk protein).
Instructor
Explanation:
Chapter 4
Points
Received:
4 of 4
Comments:
Question 8. Question : (TCO 4) Which of the following carbohydrates is the end product of
photosynthesis?
Student
Answer:
glycogen
galactose
lactose
glucose
Instructor
Explanation:
Chapter 4
Points 4 of 4
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Received:
Comments:
Question 9. Question : (TCO 1-6) An estimated ________ of all chicken eggs in the U.S. are
contaminated with Salmonella.
Student
Answer:
one-fifth
one-fourth
one-third
one-half
Instructor
Explanation:
Chapter 18
Points
Received:
4 of 4
Comments:
Question 10. Question : (TCO 1-6) Which of the following is an example of a persistent organic
pollutant?
Student
Answer:
mercury
GMO
sulfite
coal tar
Instructor
Explanation:
Chapter 18
Points
Received:
4 of 4
Comments:
Question 11. Question : (TCO 1-6) Hepatitis A is a food-borne virus that can result in ________
damage.
Student
Answer:
nerve
intestinal
liver
muscle
Instructor
Explanation:
Chapter 18
Points
Received:
4 of 4
Comments:
Question 12. Question : (TCO 1-6) Which of the following is FALSE regarding the prion that causes
mad cow disease?
Student Answer: It can survive traditional cooking temperatures.
It is found in tissue of the central nervous system of infected
animals.
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Ground meats are most often contaminated.
It is concentrated in the milk and muscle meat of animals.
Instructor
Explanation:
Chapter 18
Points
Received:
4 of 4
Comments:
Question 13. Question : (TCO 1-6) The proper steps developed for canning foods ensures that all
endospores of ________ are eliminated when followed carefully.
Student
Answer:
Salmonella
Clostridium botulinum
Giardia intestinalis
Campylobacter jejuni
Instructor
Explanation:
Chapter 18
Points
Received:
4 of 4
Comments:
Question 14.Question : (TCO 1-6) The primary method used to preserve seafood is:
Student
Answer:
adding salt.
smoking.
drying.
adding sugar.
Instructor
Explanation:
Chapter 18
Points
Received:
4 of 4
Comments:
Question 15. Question : (TCO 1-6) Which of the following is an example of food
intoxication?
Student
Answer:
hepatitis A
Norwalk virus
Salmonella
Clostridium botulinum
Instructor
Explanation:
Chapter 18
Points
Received:
4 of 4
Comments:
Question 16. Question : (TCO 1-6) Which of the following is TRUE concerning the safe storage of
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leftovers?
Student Answer: Leftovers should be refrigerated within two hours of
serving.
Leftovers should be stored at a depth of no greater than two
inches.
Leftovers should only be refrigerated for up to four days.
All of these are true.
Instructor
Explanation:
Chapter 18
Points
Received:
4 of 4
Comments:
Question 17.Question : (TCO 1-6) The primary symptom of Giardia infection is:
Student
Answer:
jaundice.
diarrhea.
dementia.
anemia.
Instructor
Explanation:
Chapter 18
Points
Received:
4 of 4
Comments:
Page: 1 2 3
* Times are displayed in (GMT-07:00) Mountain Time (US & Canada)
Top of Form
Grading Summary
These are the automatically computed
results of your exam. Grades for essay
questions, and comments from your
instructor, are in the “Details” section
below.
Date Taken: 11/17/2015
Time Spent: 1 h , 29 min , 07 secs
Points Received:196 / 200 (98%)
Question Type:
# Of
Questions:# Correct:
Multiple Choice 50 49
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Grade Details – All Questions
Page: 1 2 3
Question 1. Question : (TCO 5) Which type of dietary fat is known to elevate blood cholesterol
levels?
Student
Answer:
Saturated
Trans
Monounsaturated
Both saturated and trans
Instructor
Explanation:
Chapter 5
Points
Received:
0 of 4
Comments:
Question 2. Question : (TCO 5) Where in the body are the majority of triglycerides stored for future
energy needs?
Student
Answer:
Lipoproteins
Beta cells of the pancreas
Liver
Adipose tissue
Instructor
Explanation:
Chapter 5
Points
Received:
4 of 4
Comments:
Question 3. Question : (TCO 5) The process of adding hydrogen to an unsaturated fatty acid and
creating a more solid fat is called:
Student
Answer:
emulsification.
pressurization.
hydrogenation.
deamination.
Instructor
Explanation:
Chapter 5
Points
Received:
4 of 4
Comments:
Question 4. Question : (TCO 5) A fatty acid that contains a chain of 10 carbons and one double bond
is termed a:
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Student
Answer:
saturated, medium-chain fatty acid.
saturated, long-chain fatty acid.
monounsaturated, medium-chain fatty acid.
monounsaturated, long-chain fatty acid.
Instructor
Explanation:
Chapter 5
Points
Received:
4 of 4
Comments:
Question 5. Question : (TCO 5) Which of the following ingredients would alert you to the presence
of trans-fatty acids in a product?
Student
Answer:
Hydrogenated vegetable oil
Lecithin
Liquid corn oil
Vitamin E
Instructor
Explanation:
Chapter 5
Points
Received:
4 of 4
Comments:
Question 6. Question : (TCO 5) Sex hormones and adrenal hormones are substances derived from
which class of lipid?
Student
Answer:
Fatty acids
Triglycerides
Phospholipids
Sterols
Instructor
Explanation:
Chapter 5
Points
Received:
4 of 4
Comments:
Question 7. Question : (TCO 5) Which of the following triggers the breakdown of stored
fat?
Student
Answer:
Lipoprotein lipase
Adrenaline
Insulin
Estrogen
Instructor
Explanation:
Chapter 5
Points
Received:
4 of 4
Comments:
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Question 8. Question : (TCO 5) How many calories are potentially provided by 25 grams of
fat?
Student
Answer:
23 kilocalories
100 kilocalories
225 kilocalories
2,250 kilocalories
Instructor
Explanation:
Chapter 5
Points
Received:
4 of 4
Comments:
Question 9.Question : (TCO 6) The specific function of a protein is determined by:
Student
Answer:
its sequence of amino acids.
its length.
its three-dimensional shape.
its electric charge.
Instructor
Explanation:
Chapter 6
Points
Received:
4 of 4
Comments:
Question 10. Question : (TCO 6) Which of the following is NOT typically a nutrient of concern for
vegans?
Student
Answer:
Iron
Vitamin B12
Vitamin C
Calcium
Instructor
Explanation:
Chapter 6
Points
Received:
4 of 4
Comments:
Question 11. Question : (TCO 6) Which of the following health problems has been associated with
high protein intakes?
Student
Answer:
Elevated blood cholesterol
Marasmus
Edema
Sickle cell anemia
Instructor
Explanation:
Chapter 6
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Points
Received:
4 of 4
Comments:
Question 12. Question : (TCO 6) What element makes protein different from carbohydrates and
fat?
Student
Answer:
Carbon
Hydrogen
Oxygen
Nitrogen
Instructor
Explanation:
Chapter 6
Points
Received:
4 of 4
Comments:
Question 13.Question :(TCO 6) The absorption of proteins occurs in the:
Student
Answer:
stomach.
small intestine.
large intestine.
liver.
Instructor
Explanation:
Chapter 6
Points
Received:
4 of 4
Comments:
Question 14.Question
:
(TCO 6) A complete protein:
Student
Answer:
contains all 20 amino acids.
contains all nine essential amino acids.
has not been denatured.
is composed of only di- and tri-peptides.
Instructor
Explanation:
Chapter 6
Points
Received:
4 of 4
Comments:
Question 15. Question : (TCO 6) Well-planned vegetarian diets can reduce the risk of all of the
following chronic diseases EXCEPT:
Student
Answer:
obesity.
heart disease.
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anemia.
cancer.
Instructor
Explanation:
Chapter 6
Points
Received:
4 of 4
Comments:
Question 16. Question : (TCO 6) Of the 20 amino acids relevant to the human body, how many are
considered essential?
Student
Answer:
None
Five
Nine
20
Instructor
Explanation:
Chapter 6

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