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Nutrition Exam 1
multiple choice
28
Organic Chemistry
Undergraduate 2
09/16/2012

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Cards

Term
1. Which of the following changes in eating habits would be most likely to reduce risk of heart disease?
Definition
c. Switching from whole milk to skim milk
Term
2. What did your instructor recommend as a new healthy heart guideline?
Definition
b. Consume less than 10% of calories from a combination of saturated fat and trans fat
Term
3. How would you classify a trans fatty acid?
Definition
b. Unsaturated
Term
4. The term hydrogenated indicates _____________________________.
Definition
d. Saturated
Term
5. We decided in class that whole milk is ________________.
Definition
a. 96% fat free
Term
6. We decided in class that cholesterol was _____________________________.
Definition
c. Not essential in the diet
Term
7. In my discussion of “the circle of life,” what is the product of photosynthesis
Definition
a. Glucose, which is then stored as starch
Term
8. We are recommended to consume more fish to
Definition
d. Increase the intake of omega-3 fatty acids
Term
9. Which of the following would be a correct recommendation for your instructor, the marathon (26.2 miles) runner?
Definition
d. Consume low glycemic index foods, if anything, prior to running the marathon
Term
10. Flaxseed is a good source of
Definition
a. Linolenic acid
Term
11. Why would milk have simple sugar listed on the food label?
Definition
b. Milk naturally contains lactose, a simple sugar
Term
12. Which of the following foods would be a valuable recommendation to a person with hypercholesterolemia to help them reduce cholesterol levels? Consume
Definition
c. More red beans in a New Orleans dish
Term
13. Rank the following fatty acids from most likely to increase serum cholesterol to least likely: 1. Stearic acid, 2. Myristic acid, 3. Lauric acid, 4. Palmitic acid
Definition
d. 3,2,4,1
Term
14. Rank the following food sources from highest cholesterol to lowest cholesterol content: 1. Cashews, 2. Butter, 3. Chicken
Definition
a. 2,3,1
Term
15. Which of the following fatty acids is MOST likely to reduce serum cholesterol levels?
Definition
a. Linoleic acid
Term
16. Which of the following foods is MOST likely to increase LDL cholesterol levels?
Definition
b. Shortening like Crisco
Term
17. A high glycemic index is an indication of
Definition
a. A food that raises blood glucose levels similar to consuming glucose
Term
18. What did we say is the connection between sucrose intake and obesity?
Definition
d. We like the taste of sweet fat, so many foods high in sucrose are also high fat and high calorie
Term
19. Maltodextrin is composed of what monosaccharide units?
Definition
a. Glucose
Term
20. A Type 1 diabetic would be
Definition
c. Unable to produce sufficient insulin
Term
21. What would be the implication to a diabetic if the glycemic index of Food A was 80, Food B was 50 and Food C was 20?
Definition
d. That Food C would be advisable as long as it were not high in fat
Term
22. If you found galactose in a blood sample taken from a patient’s portal vein, you would conclude that they had recently consumed
Definition
d. Cottage cheese
Term
23. If a person were not able to produce glucagon because of a genetic defect, predict a likely outcome for that individual. The person would
Definition
a. Be a fasting hypoglycemic
Term
24. The primary reason we recommend complex carbohydrates over simple sugars is
Definition
b. High starch foods almost always have a high nutrient density
Term
25. What is the relationship of sucrose to hyperactivity
Definition
c. There is no valid scientific evidence of a cause effect relationship between sucrose and hyperactivity
Term
26. Which of the following is highest in monounsaturated fat?
Definition
c. Olive oil
Term
27. Which of the following statements is most correct?
Definition
d. A reactive hypoglycemic will best control blood glucose levels by consuming smaller amount of carbohydrate at more frequent intervals
Term
28. Blood glucose in the normal, healthy body
Definition
a. Is replenished during fasting when liver glycogen is hydrolyzed to glucose that then enters the bloodstream
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