1. Question : (TCO 1) Vitamins are classified into two groups, ________ and ________. Student Answer: fat soluble; water soluble microsoluble;
... [Show More] macrosoluble nutritive; nonnutritive major; trace I nstructor Explanation: Chapter 1 Points Received: 4 of 4 Comments: Question 2.Question : (TCO 1) The ________ are a diverse group of organic substances including triglycerides, phospholipids, and the sterols. Student Answer: carbohydrates lipids vitamins proteins Instructor Explanation: Chapter 1 Points Received: 4 of 4 Comments: Question 3 . Question : (TCO 1) What element makes protein different from carbohydrate and fat?Student Answer: Carbon Hydrogen Nitrogen Oxygen Instructor Explanation: Chapter 1 Points Received: 4 of 4 Comments: Question 4 . Question : (TCO 1) Which of the following is an example of disease that is directly caused by a nutritional deficiency? Student Answer: Anemia Cancer Osteoporosis Heart disease Instructor Explanation: Chapter 1 Points Received: 0 of 4 Comments: Question 5.Question : (TCO 1) Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories did Jane eat at breakfast? Student Answer: 492 kilocalories 582 kilocalories 917 kilocalories1,107 kilocalories Instructor Explanation: Chapter 1 Points Received: 4 of 4 Comments: Question 6 . Question : (TCO 1) Which of the following nutrients is organic? Student Answer: Minerals Water Protein Both minerals and water Instructor Explanation: Chapter 1 Points Received: 0 of 4 Comments: Question 7 . Question : (TCO 2) ________ are inorganic nutrients that are not broken down by the human body or destroyed by heat. Student Answer: Vitamins Minerals Proteins Fats Instructor Explanation: Chapter 1 Points Received: 4 of 4Comments: Question 8 . Question : (TCO 2) The percent daily values (%DV) on food labels are based on the: Student Answer: DRIs. RDIs. DRVs. all of these Instructor Explanation: Chapter 2 Points Received: 4 of 4 Comments: Question 9.Question : (TCO 2) The standard used to estimate the daily nutrient needs of half of all healthy individuals is: Student Answer: EAR. AI. RDA. UL. Instructor Explanation: Chapter 1 Points Received: 4 of 4 Comments:Question 10 . Question : (TCO 2) The dietary standard that has been established regarding nutrients about which more research is needed to determine human requirements is the: Student Answer: DRI. RDA. AI. UL. Instructor Explanation: Chapter 1 Points Received: 4 of 4 Comments: Question 11.Question : (TCO 2) Which federal agency conducts the National Health and Nutrition Examination Survey (NHANES) and the Behavioral Risk Factor Surveillance System (BRFSS)? Student Answer: USDA (United States Department of Agriculture) CDC (Centers for Disease Control and Prevention) ADA (American Dietetic Association) NIH (National Institutes of Health) Instructor Explanation: Chapter 1 Points Received: 4 of 4 Comments: Question 12.Question : (TCO 2) Which two pancreatic hormones are responsible for maintaining blood glucose levels?Student Answer: estrogen and testosterone neuropeptide Y and leptin insulin and glucagon bicarbonate and HCl Instructor Explanation: Chapter 2 Points Received: 4 of 4 Comments: Question 13 . Question : (TCO 3) What is chyme? Student Answer: ulcerations of the esophageal lining healthy bacteria of the small intestine mixture of partially digested food, water, and gastric juices substance that allows for the emulsification of dietary lipid Instructor Explanation: Chapter 3 Points Received: 4 of 4 Comments: Question 14 . Question : (TCO 3) Responding to the presence of protein and fat in our meal, cholecystokinin (CCK) signals the gallbladder to release a substance called: Student Answer: lipase. pepsin. chyme. bile. Instructor Chapter 3Explanation: Points Received: 4 of 4 Comments: Question 15.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 16 . Question : (TCO 3) Bicarbonate is released into the duodenum during the process of digestion. Why? Student Answer: to neutralize the acidic chyme to activate hormonal release of bile to digest fats/oils to lubricate the villi of the small intestine Instructor Explanation: Chapter 3 Points Received: 4 of 4Comments: Question 17 . Question : (TCO 3) Which large vessel transports absorbed nutrients to the liver? Student Answer: portal vein pulmonary vein aorta subclavian vein Instructor Explanation: Chapter 3 Points Received: 4 of 4 Comments: Page 2 1. Question : (TCO 4) Which of the following is NOT characteristic of type 2 diabetes? Student Answer: arises most commonly during adulthood insulin resistance or insensitivity often associated with obesity the least common form of diabetes Instructor Explanation: Chapter 4 Points Received: 4 of 4 Comments:Question 2.Question : (TCO 4) Yogurt is tolerated better than milk by many lactase-deficient people because: Student Answer: yogurt has no lactose. 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 3 . 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 Received: 4 of 4 Comments: Question 4 Question : (TCO 4) Which of the following BESTdescribes the glycemic index?. Student Answer: an individual's glucose/insulin ratio in a fasted state the amount of insulin required to metabolize 100 grams of glucose the glucose content of a given food the extent to which a given food raises blood glucose and insulin Instructor Explanation: Chapter 4 [Show Less]