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SCI 228 Week 4 Midterm
(Devry) - NEW 2015
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1. (TCO 1) The two overarching goals of ________ are to increase quality
and years of healthy life and to eliminate health disparities.
2. (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?
3. (TCO 1) Which of the following nutrients contains the element nitrogen?
4. (TCO 1) The building blocks of proteins are called:
5. (TCO 1) Which of the following nutrients is the most energy dense?
6. (TCO 1) Which of the following is NOTa primary function of dietary
protein?
7. (TCO 2) Healthier fat sources include ________ and canola oil.
8. (TCO 2) Which of the following professional titles has no definition or
laws regulating it?
9. (TCO 2) The government agency that regulates the food labels on fresh
meat and poultry in the United States is the:
10. (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?
11. (TCO 2) The ________ is most responsible for prompting individuals to
seek food.
12. (TCO 2) Which of the following is required on all food labels?
13. (TCO 3) Digestion and absorption occur at the ________ level.
14. (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?
15. (TCO 3) Which of the following organs is responsible for the
manufacturing and secretion of many digestive enzymes and bicarbonate?
16. (TCO 3) Proteins that act to speed up body processes, but are not
changed in the process, are called:
17. (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
source of probiotics?
18. (TCO 4) Yogurt is tolerated better than milk by many lactase-deficient
people because:
19. (TCO 4) ________ is a technique employed by some endurance athletes to
increase their storage of muscle glycogen.
20. (TCO 4) Diabetes is a condition in which the body doesn't process
________ properly.
21. (TCO 4) Sugar alcohols are most often used in which of the following
products?
22. (TCO 4) Which of the following ethnic groups has the LOWEST incidence of
lactose intolerance?
23. (TCO 4) The simplest units of carbohydrates are called:
24. (TCO 4) Lactose intolerance is due to a(n):
25. (TCO 4) Which of the following carbohydrates is the end product of
photosynthesis?
26. (TCO 1-6) An estimated ________ of all chicken eggs in the U.S. are
contaminated with Salmonella.
27. (TCO 1-6) Which of the following is an example of a persistent organic
pollutant?
28. (TCO 1-6) Hepatitis A is a food-borne virus that can result in ________
damage.
29. (TCO 1-6) Which of the following is FALSE regarding the prion that
causes mad cow disease?
30. (TCO 1-6) The proper steps developed for canning foods ensures that all
endospores of ________ are eliminated when followed carefully.
31. (TCO 1-6) The primary method used to preserve seafood is:
32. (TCO 1-6) Which of the following is an example of food intoxication?
33. (TCO 1-6) Which of the following is TRUE concerning the safe storage of
leftovers?
34. (TCO 1-6) The primary symptom of Giardia infection is:
35. (TCO 5) Which type of dietary fat is known to elevate blood cholesterol
levels?

36. (TCO 5) Where in the body are the majority of triglycerides stored for
future energy needs?
37. (TCO 5) The process of adding hydrogen to an unsaturated fatty acid and
creating a more solid fat is called:
38. (TCO 5) A fatty acid that contains a chain of 10 carbons and one double
bond is termed a:
39. (TCO 5) Which of the following ingredients would alert you to the
presence of trans-fatty acids in a product?
40. (TCO 5) Sex hormones and adrenal hormones are substances derived from
which class of lipid?
41. (TCO 5) Which of the following triggers the breakdown of stored fat?
42. (TCO 5) How many calories are potentially provided by 25 grams of fat?
43. (TCO 6) The specific function of a protein is determined by:
44. (TCO 6) Which of the following is NOT typically a nutrient of concern
for vegans?
45. (TCO 6) Which of the following health problems has been associated with
high protein intakes?
46. (TCO 6) What element makes protein different from carbohydrates and fat?
47. (TCO 6) The absorption of proteins occurs in the:
48. (TCO 6) A complete protein:
49. (TCO 6) Well-planned vegetarian diets can reduce the risk of all of the
following chronic diseases EXCEPT:
50. (TCO 6) Of the 20 amino acids relevant to the human body, how many are
considered essential?

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Sci 228 week 4 midterm (devry) new 2015

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