Straighterline INTRODUCTION TO
NUTRITION NUTRI101 Graded Exam 3 - 2023
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NUTRI101_MH_V6
Topic 12: Food Safety
Started on Saturday, June 10, 2023, 12:49 AM
State Finished
Completed on Saturday, June 10, 2023, 1:36 AM
Time taken 46 mins 34 secs
Grade 115.00 out of 125.00 (92%)
Question 1
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Which of the following accurately describes the functions of phosphorus?
Select one:a. Activation of enzymes, component of cell membranes, and maintenance of fluid balance
b. Regulation of blood glucose, control of calcium absorption, and synthesis of vitamin D in the liver
c. Energy metabolism, destruction of pathogens, and transport of oxygen in the blood
d. Support of immune function, regulation of cell growth, and production of hormones
Question 2
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Potassium and phosphate are the major ______ electrolytes.
Select one:
a. intracellular
b. extracellular
Question 3
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When it comes to the impact of dietary patterns on the risk for hypertension, there are some racial
differences in sodium sensitivity. Individuals of African or Asian descent tend to be ______ sodium
sensitive than whites.
Select one:
a. more
b. less
Question 4
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Selenium is a cofactor for an enzyme called glutathione peroxidase, which is important for
Select one:
a. synthesis of hydroxyapatite.
b. stomach acid production.
c. regulation of fluid status.
d. antioxidant defense systems in the body.
Question 5
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Large doses of ______ can decrease copper absorption from the small intestine.
Select one:
a. zinc
b. chromium
c. sodium
d. selenium
Question 6
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______ is a hormone released by the adrenal glands that is responsible for regulating fluid volume in
the body.
Select one:a. Aldosterone
b. Antidiuretic hormone
c. Angiotensin
d. Insulin
Question 7
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Water constitutes ______ percent of an adult's body weight.
Select one:
a. 10 to 20
b. 25 to 45
c. 50 to 70
d. 75 to 95
Question 8
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Which of the following are functions of water?
Select one:
a. Transport of nutrients
b. Excretion of wastes
c. Regulation of body temperature
d. All of these are functions of water
Question 9
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The amount of water in each body compartment mainly is controlled by
Select one:
a. oxygen concentration.
b. glucose concentration.
c. the presence of fatty acids.
d. ion concentration.
Question 10
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The main way the body gets rid of excess water, excess minerals, and metabolic waste products is
Select one:
a. urine.
b. sweat.
c. feces.
d. bile.
Question 11
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Zelda is a marathon runner. She completes the marathon in 2 hours and 30 minutes. Which of the
following is true regarding her fuel use during the marathon?
Select one:a. If she runs out of muscle glycogen at the 2-hour mark, she will not feel fatigue.
b. Anaerobic glucose breakdown, using muscle glycogen, will provide most of the ATP for the
marathon.
c. Liver glycogen is the preferred fuel during intense muscular activity lasting less than 2 hours.
d. Amino acids may supply up to 15% of energy needs.
Question 12
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Choose the statement that is true about sports drinks.
Select one:
a. They replenish electrolytes
b. They replenish fluids
c. Their flavor encourages athletes to drink
d. All of these choices are correct.
Question 13
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The best way to determine how much fluid to consume after a workout is to
Select one:
a. weigh yourself before and after the workout.
b. rely on your thirst.
c. check the label of a sports drink.
d. ask a personal trainer.
Question 14
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The FITT principle describes
Select one:
a. specific aspects to consider when designing a sound fitness program.
b. the benefits of incorporating regular, moderate physical activity into one's lifestyle.
c. a method of determining the intensity of exercises.
d. the fluid needs of athletes before, during, and after a workout.
Question 15
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Overall, the decision to use a sports drink hinges primarily on the duration, type, and intensity of the
activity. As the projected duration of continuous activity approaches _____ minutes or longer, the
advantages of sports drinks over plain water emerge.
Select one:
a. 15
b. 30
c. 60
d. 120
Question 16
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Question textMost cases of anorexia nervosa begin in
Select one:
a. adolescence or young adulthood.
b. the preschool years.
c. middle adulthood.
d. older adulthood.
Question 17
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A difference between anorexia nervosa and bulimia nervosa is that
Select one:
a. individuals with anorexia nervosa turn away from food during a crisis, whereas individuals
with bulimia nervosa turn toward food.
b. individuals with bulimia nervosa exhibit denial of the disorder, whereas individuals with anorexia
nervosa know their behavior is abnormal.
c. anorexia is more common among women, whereas bulimia is more common among men.
d. individuals with bulimia nervosa tend to be methodical, whereas individuals with anorexia
nervosa tend to be impulsive.
Question 18
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Among individuals who repeatedly use self-induced vomiting as a way to purge excess calories
consumed during a binge, there may be evidence of abrasions, calluses, or scars on the knuckles as
a result of trauma from the teeth. These marks on the knuckles are known as
Select one:
a. Russell's sign.b. sialadenosis.
c. lanugo.
d. Wilson's disease.
Question 19
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Colton is a 17-year-old gymnast who is training for a national competition. He severely restricts his
food intake to maintain a lean physique, has an extreme fear of weight gain, and his current BMI is
19.2 kg/m 2. Which of the following best describes Colton's pattern of disordered eating?
Select one:
a. Atypical anorexia nervosa
b. Bulimia nervosa of low frequency
c. Bulimia nervosa of limited duration
d. Purging disorder of unknown etiology
Question 20
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Coping with stress by eating is a characteristic of
Select one:
a. anorexia nervosa.
b. bulimia nervosa.
c. relative energy deficiency in sport.
d. orthorexia.
Question 21
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Toxin-producing bacteria, such as Clostridium botulinum, that end up in food cause a disorder called
a foodborne
Select one:
a. infection.
b. intoxication.
Question 22
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Which of the following statements describes foodborne illness caused by Salmonella species?
Select one:
a. There have been no documented deaths from Salmonella infections.
b. The symptoms of illness from Salmonella infection develop within 4 hours of eating the
contaminated food.
c. Most cases of Salmonella infection can be avoided by not allowing susceptible foods to stand at
room temperature for more than 2 hours.
d. Salmonella infection can cause acute respiratory failure.
Question 23
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A food preservation technique in which bacteria or yeast make acids and alcohol that serve to
minimize growth of other bacteria and yeast is termed
Select one:a. irradiation.
b. fermentation.
c. aseptic processing.
d. pasteurization.
Question 24
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______ is a food preservation process that exposes food to radiation energy, preventing microbial
growth.
Select one:
a. Ionization
b. Pasteurization
c. Food irradiation
d. Sterilization
Question 25
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To reduce exposure to pesticides,
Select one:
a. wash and/or peel fruits and vegetables before eating.
b. when fishing, throwback small fish and keep only the large ones.
c. limit variety infruit and vegetable consumption.
d. consume the outerleaves of leafy vegetables, which have the highest nutrient content. [Show Less]