Nutritional Biochemistry
Exam Materials
Course Introduction
Nutritional Biochemistry explores the molecular and biochemical foundations of nutrition, focusing on how nutrients are digested, absorbed, metabolized, and utilized within the human body. This course examines the structure and function of carbohydrates, proteins, lipids, vitamins, and minerals, and their roles in metabolic pathways and energy production. Emphasis is placed on the biochemical basis of nutrient function, nutrient-nutrient interactions, and the impact of deficiencies and excesses on human health. Students will also learn about modern analytical techniques used in nutritional research and current topics related to diet, metabolism, and disease prevention.
Recommended Textbook
Nutrition Science and Applications 4th Edition 4th Edition by Lori A. Smolin
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1441 Verified Questions
1441 Flashcards
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Chapter 1: Nutrition: Food for Health
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Sample Questions
Q1) Physiologic processes take place in the body to keep body temperature,heart rate,and blood sugar relatively constant.This stable state is called:
A)anabolism.
B)catabolism.
C)homeostasis.
D)metabolism.
Answer: C
Q2) What is true regarding the differences between a hypothesis and a theory?
A)A hypothesis is an educated guess and a theory is based on scientific study and reasoning.
B)Hypotheses are not tested; theories are tested.
C)Theories are the foundations of hypotheses.
D)A hypothesis is tested using quantifiable data; theories are tested using subjective data.
Answer: A
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Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition
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Sample Questions
Q1) The purpose of the AMDRs is to:
A)make recommendations for the proportions of fats,carbohydrates and proteins that make up a healthy diet.
B)inform people how to choose from all the different food groups.
C)allow individuals to calculate their energy needs and to determine how their diet meets these needs.
D)encourage individuals to make healthy food choices.
Answer: A
Q2) Which is the FALSE statement regarding RDAs?
A)RDAs recommend amounts of nutrients that can serve as a goal for individual intake.
B)The RDAs are one component of the DRIs.
C)The EARs are derived from the RDAs.
D)RDAs are often used in menu planning.
Answer: C
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4
Chapter 3: Digestion, Absorption, and Metabolism
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Sample Questions
Q1) Which of the following is NOT true of the stomach?
A)It produces pepsinogen.
B)Parietal cells in gastric pits produce hydrochloric acid.
C)The main function is absorption.
D)It has 3 layers of smooth muscle.
Answer: C
Q2) Which statement about Helicobacter pylori is true?
A)These microorganisms are killed by the low pH of the stomach secretions.
B)Dr.B.J.Marshall developed gastric inflammation after he drank a culture of H.pylori.
C)H.pylori causes irritable bowel syndrome.
D)H.pylori only causes ulcers if the stomach is already inflamed from stress.
Answer: B
Q3) Which of the following digestive organs is lined with fingerlike projections called villi?
A)Esophagus
B)Stomach
C)Small intestine
D)Large intestine
Answer: C
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Chapter 4: Carbohydrates: Sugars, Starches, and Fiber
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Sample Questions
Q1) Carbohydrate loading,a training technique used by some endurance athletes,can help to increase _____________ stores.
A)glycogen
B)amylose
C)sucrose
D)lactase
Q2) The _____________________ reflects a ranking of how specific foods affect blood glucose as compared to the response of a reference food.
A)glycemic response
B)glycemic index
C)gluconeogenic index
D)digestibility and solubility index
Q3) Which of the following statements about Type 1 diabetes is correct?
A)This type of disease occurs when cells are no longer sensitive to insulin.
B)Obesity is a major risk factor for developing this disease.
C)The immune system destroys the pancreatic cells that produce insulin.
D)Type 1 is the most common type of diabetes.
Q4) Explain the phrase "carbohydrates spare body protein."
Q5) How may excess sorbitol in the diet cause diarrhea?
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Chapter 5: Lipids: Triglycerides, Phospholipids, and Cholesterol
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Sample Questions
Q1) Which of the following lipoproteins contains the highest percentage of cholesterol?
A)Chylomicrons
B)Low-density lipoproteins
C)High-density lipoproteins
D)Very-low density lipoproteins
Q2) Hormone sensitive lipase:
A)is activated during periods of fasting .
B)is needed to deposit fatty acids into adipose tissue.
C)is needed for phosphoglyceride digestion.
D)is required for lipid digestion by cells lining blood vessels.
Q3) Phospholipids consist of glycerol with __________ attached.
A)three fatty acids
B)three amino acids
C)two fatty acids and a phosphate group
D)two fatty acids and lecithin
Q4) What is hydrogenation and why do food manufacturers use hydrogenated fats in food production?
Q5) Explain the steps of lipid digestion.
Q6) Explain why lipoproteins are necessary for lipid transport.
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Chapter 6: Proteins and Amino Acids
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Sample Questions
Q1) A complete dietary protein:
A)contains the element sulfur.
B)has been hydrolyzed so that digestion is not necessary.
C)provides essential amino acids in the proportion needed to support protein synthesis.
D)has a low biological value.
Q2) An antibody:
A)is a type of protein that helps protect the body from foreign substances.
B)catalyzes chemical reactions in the body.
C)helps circulate lipids in the blood.
D)regulates the acid-base balance (pH)in the body.
Q3) A chemical score is calculated by comparing the amount of the limiting amino acid in the test protein with the amount of that amino acid in a reference protein such as:
A)egg protein.
B)human muscle protein.
C)wheat protein.
D)soy protein.
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Chapter 7: Energy Balance and Weight Management
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Sample Questions
Q1) When a diet is very low in kcalories and carbohydrate for a long period of time,what is most likely to develop?
A)Diabetes
B)Hepatitis
C)Hyperglycemia
D)Ketosis
Q2) The energy content of a food is determined:
A)by bomb calorimetry.
B)with a specially adapted convection oven.
C)using an indirect calorimeter.
D)by underwater volumetric analysis.
Q3) The three components of energy expenditure are:
A)basal metabolism,energy consumption and protein metabolism.
B)basal metabolism,physical activity and diet-induced thermogenesis.
C)basal metabolism,resting heat conductance and consumptive capacity.
D)physical activity,sleeping and eating.
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Chapter 8: The Water-Soluble Vitamins
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Sample Questions
Q1) Which is a good dietary source of thiamin?
A)Sunflower seeds
B)Pork
C)Whole grains
D)All of the above
Q2) Which statement concerning vitamins is incorrect?
A)Vitamins are organic compounds.
B)If a vitamin is not provided by the diet,the body will synthesize it.
C)The vitamin content of a food may be affected by cooking and processing.
D)Vitamins are essential for growth,reproduction and health.
Q3) Riboflavin supplementation:
A)is recommended for those with low fiber intake.
B)can decrease the high risk for deficiency in the American public.
C)can improve vision.
D)does not provide an energy boost.
Q4) B deficiency does NOT cause:
A)neurological symptoms.
B)numbness in the extremities.
C)anemia with large,deeply colored red blood cells.
D)decreased antibody formation.
Page 10
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Chapter 9: The Fat-Soluble Vitamins
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Sample Questions
Q1) Which statement about cholecalciferol is FALSE?
A)It is the chemical name for vitamin D .
B)It is formed in the skin of humans by exposure to sunlight.
C)It is derived from cholesterol.
D)It is destroyed by UV light.
Q2) The actions of vitamin D do NOT include:
A)regulating thyroid hormone synthesis.
B)stimulating intestinal calcium absorption.
C)breaking down of bone to release calcium into the blood.
D)increasing calcium reabsorption by the kidneys.
Q3) A vitamin D-deficiency disease in adults which is characterized by weak or soft bones is called:
A)keratomalacia.
B)osteomalacia.
C)rickets.
D)osteoporosis.
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Chapter 10: Water and the Electrolytes
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Sample Questions
Q1) Positively and negatively charged ions in water are called:
A)solvents.
B)non-polar.
C)electrolytes.
D)inert.
Q2) The UL for sodium intake is _______ mg/day.
A)1000
B)1850
C)2300
D)One has not been established
Q3) Nerve conduction and muscle contraction depend on which minerals?
A)Chloride & potassium
B)Phosphorous & calcium
C)Sodium & fluoride
D)Sodium & potassium
Q4) Good sources of potassium include all of the following EXCEPT:
A)tomatoes.
B)bananas.
C)snack crackers.
D)potatoes.
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Chapter 11: Major Minerals and Bone Health
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Sample Questions
Q1) Which of the following statements regarding calcium is true?
A)Infants get adequate calcium from breast milk.
B)Diets high in phytates increase calcium absorption.
C)Pregnant women need more calcium to supply the needs of the growing fetus.
D)Women who breast feed need more calcium in their diets.
Q2) Which of the following compounds has NOT been found to interfere with mineral absorption?
A)Ascorbic acid
B)Oxalates
C)Phytates
D)Tannins
Q3) Which of the following groups is LEAST at risk for phosphorus deficiency?
A)Healthy adults
B)Vegans
C)Elderly
D)Alcoholics
Q4) Explain the process of bone remodeling.
Q5) How do parathyroid hormone and calcitonin maintain blood calcium levels?
Q6) If Sharon were to become pregnant and have another baby,how would her calcium needs change throughout pregnancy and lactation?
Page 13
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Chapter 12: The Trace Minerals
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Sample Questions
Q1) What role does soil selenium content play in Keshan Disease?
Q2) How iron levels maintained in the body?
Q3) What factors influence copper absorption into the body?
Q4) Which of the following statements is true regarding copper absorption?
A)Zinc promotes the absorption of copper.
B)About 80% of copper is absorbed.
C)Vitamin C enhances copper absorption.
D)By inhibiting zinc absorption,phytates may enhance the copper absorption.
Q5) What is a goitrogen? What are common sources?
Q6) One form of the enzyme superoxide dismutase (SOD),which has antioxidant properties,contains the trace element __________.
A)iron
B)copper
C)sulfur
D)sodium
Q7) What are the best food sources of zinc?
Q8) What are good dietary sources of iodine?
Q10) For which population groups is iron deficiency most likely? Why? Page 14
Q9) Which population groups would benefit the most from fluoridation of the water? Why?
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Page 15
Chapter 13: Nutrition and Physical Activity
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Sample Questions
Q1) During intense exercise,important functions of water include all of the following EXCEPT:
A)producing sweat.
B)transporting oxygen and nutrients.
C)eliminating metabolic waste products.
D)preventing body temperature change.
Q2) Which is true regarding maximum heart rate?
A)When a person is fit,it takes less effort to reach his/her maximum heart rate.
B)Maximum heart rate declines with age.
C)Maximum heart rate is the number of times that the heart beats per minute while a person it at rest.
D)Maximum heart rate is derived from an individual's weight and height.
Q3) When a person begins exercising,the first metabolic fuel used is:
A)ATP and creatine phosphate.
B)fatty acids.
C)glucose.
D)stored glycogen.
Q4) What type of diet will be prolong time to exhaustion in a long-distance cyclist?
Q5) Why are very thin female athletes often at risk for osteoporosis?
Q6) What risks are associated with high intakes of amino acid supplements?
Page 16
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Chapter 14: Nutrition During Pregnancy and Lactation
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Sample Questions
Q1) Explain how maternal age can influence pregnancy outcomes.
Q2) Colostrum:
A)is a type of formula that has essential fatty acids (EPA and DHA)added.
B)is the first fluid that is produced by the breast after delivery.
C)is the first stool passed by the infant after delivery.
D)is another name for the mature milk produced by the breast.
Q3) One function of the ___ is to transfer nutrients and oxygen from the maternal blood to the baby through a network of blood vessels.
A)placenta
B)amniotic sac
C)zygote
D)chorion membrane
Q4) Gestational diabetes increases the risk for having:
A)a small-for-gestational-age infant.
B)a large-for-gestational-age infant.
C)an infant born with PKU.
D)an infant with a neural tube defect.
Q5) Which organ is essential for secreting hormones,transferring nutrients and oxygen from the mother's blood to the fetus,and removing waste?
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Chapter 15: Nutrition From Infancy to Adolescence
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Sample Questions
Q1) All of the following contribute to the increase in energy consumption in American children over the last 25 years EXCEPT:
A)eating more meals away from home.
B)larger portion sizes.
C)more snacking.
D)consumption of low fat diets,which do not provide satiety,so children eat more.
Q2) Which statement about the diets of American children is correct?
A)Most do not get enough sodium.
B)Most do not get enough essential fats.
C)Most get too much saturated fat.
D)Most get too much calcium.
Q3) Lead poisoning is more dangerous for children than adults because:
A)children do not excrete it as efficiently.
B)children are closer to the sources of lead since they are shorter.
C)children absorb lead more efficiently.
D)All of these are correct.
Q4) What growth parameters are used to assess nutritional status in children? How do these parameters change in response to inadequate energy intake?
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Chapter 16: Nutrition and Aging: The Adult Years
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Sample Questions
Q1) How do Federal and other programs assist seniors in improving their dietary intake and how does the "DETERMINE" checklist identify appropriate candidates for the various programs?
Q2) Define food insecurity.What are common causes of food insecurity?
Q3) The maximum age to which a human can live is defined as:
A)life expectancy.
B)life span.
C)life tendency.
D)compression of morbidity.
Q4) A decrease in the hormone melatonin is most likely to result in:
A)a decline in the sense of taste.
B)decreased appetite.
C)disrupted sleep patterns.
D)hair loss.
Q5) Diets high in ________________ may slow or prevent development of macular degeneration and cataracts.
A)antioxidants
B)complex carbohydrates
C)animal protein
D)vitamin B
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Chapter 17: Food Safety
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Q1) Which agency is responsible for setting limits for pesticide use?
Q2) Which statement about organic farming techniques is FALSE?
A)Organic produce can cause microbial food-borne illness.
B)Organic farming is more ecologically sound than standard farming methods.
C)Organic foods are usually cheaper.
D)Organic farming decreases,but does not eliminate,pesticides in foods.
Q3) Which microorganism grows at refrigeration temperature and can cause meningitis?
A)Campylobacter jejuni
B)E.coli O157:H7
C)Listeria monocytogenes
D)Salmonella
Q4) To limit the effects of nitrosamines,compounds known to be carcinogenic in animals,one should do all of the following EXCEPT:
A)limit consumption of nitrate- and nitrite-containing foods,such as hotdogs.
B)limit consumption of dried fruits treated with sulfites.
C)consume adequate amounts of antioxidants,such as vitamins C and E.
D)limit consumption of cured meats to 3-4 ounces per week.
Q5) Describe how a virus found in food can infect intestinal cells.
Q6) What areas of food safety does the Food and Drug Administration (FDA)oversee?
Page 20
Q7) Why are some people more susceptible to food-borne illness than others?
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Chapter 18: World Hunger and Malnutrition
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Q1) The cycle of malnutrition:
A)begins when infants are weaned and appropriate substitutes for milk are unavailable.
B)ends after the adolescent growth spurt.
C)is an inability to meet nutrient needs at some stages of life.
D)affects both the health and productivity of a population.
Q2) The cycle of malnutrition can be broken by:
A)providing better health care for children.
B)arranging for better nutrition and healthcare for women during pregnancy.
C)increasing availability of nutritious foods for adults.
D)Any of these.
Q3) Why are there two major types of malnutrition? What occurs when a population is undergoing "nutrition transition"?
Q4) How are overpopulation and under-nutrition related?
Q5) To conserve natural resources,which is the LEAST effective option?
A)Purchase fewer individually packaged foods; buy more in bulk
B)Buy more imported foods
C)Purchase products that use minimal packaging
D)Reduce consumption of animal products
Q6) What causes stunting?
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Chapter 19: Focus on Alcohol
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Sample Questions
Q1) Moderate drinking is ___ drink(s)a day for women.
A)1
B)2
C)3
D)4
Q2) The most significant physiological effects of alcohol consumption occur in the A)liver.
B)brain..
C)heart.
D)stomach.
Q3) Alcohol is given metabolic priority because it is A)fat soluble.
B)a carbohydrate.
C)stored for later use.
D)a toxin.
Q4) Alcohol dehydrogenase converts alcohol to A)acetaldehyde
B)NADH
C)fatty acids
D)energy
Page 22
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Chapter 20: Focus on Eating Disorders
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Q1) Which statement correctly relates the typical personality of a person with an eating disorder?
A)These are lazy people with low self-esteem.
B)The person is typically a perfectionist and high achiever who nonetheless feels inadequate.
C)They like to let others be in control.
D)Their low standards for themselves lead to low self-esteem.
Q2) Which statement about ideal body is true?
A)The ideal body in primitive cultures is pretty much the same as the modern ideal.
B)In cultures where food is not readily available ideal body image contributes to eating disorders.
C)Eating disorders occur in cultures where food is readily available and the body ideal is thin.
D)Eating disorders occur in cultures where food is readily available and the body ideal is plump.
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Chapter 21: Focus on Phytochemicals
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Sample Questions
Q1) The dietary guidelines for fruits and vegetables recommend _____ for a 2000 kcalorie diet.
A)2 cups of fruit and 2.5 cups of vegetables
B)1 cup fruits and 1.5 cups of vegetables
C)1 cup fruits and 2 cups vegetables
D)1 serving of fruits and vegetables per day
Q2) Good sources of carotenoids include all of the following except; A)carrots.
B)apples.
C)apricots.
D)spinach.
Q3) The majority of the people in the US
A)consume more fruits and vegetables than is recommended.
B)consume exactly the amount of recommended fruits and vegetables.
C)consume fewer fruits and vegetables than is recommended.
D)consume the right amount of fruits and vegetables,but do not get sufficient variety.
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Chapter 22: Focus on Nonvitaminnonmineral Supplements
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Q1) Why are some enzyme supplements ineffective? What is the difference between those enzyme supplements that get to their target organs and those that don't?
Q2) Why is it unsafe for some people to take beta-carotene supplements?
Q3) Which of the following statements is untrue?
A)There are no mandatory standards in supplement manufacture.
B)the amount of an ingredient in a dietary supplement is standardized and does not vary from dose to dose.
C)the degree of quality control depends on the manufacturer.
D)The U.S.Pharmacopeia has developed a voluntary dietary supplement verification program to help insure quality.
Q4) DHEA
A)is absorbed across the intestine.
B)is modified by the kidney.
C)is a breakdown product of the sex hormones.
D)concentrations in the blood increase with age
Q5) Why do phytochemical supplements not provide all the health benefits of phytochemical containing foods?
Q6) Are the benefits of amino acid supplementation worth the risk? Why or why not?
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Chapter 23: Focus on Biotechnology
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Q1) The segments of DNA that determine the characteristics of an organism are
A)bases
B)RNA
C)genes
D)proteins
Q2) Which statement about the tracking of genetically modified ingredients is correct?
A)Modern technology has made the tracking of all ingredients very easy.
B)Many health problems and even a few deaths have occurred when tracking systems went awry.
C)Labeling of foods containing GM ingredients is only required under very exceptional circumstances like when there are changes in the nutritional composition of the food
D)In the US genetically modified crops are segregated from other crops at all phases of food production.
Q3) Using biotechnology,give some examples of how the quantity and quality of some foods has been enhanced.
Q4) How is genetic engineering being used to make farming more productive?
Q5) How is genetic engineering being used to make foods more nutritious?
Q6) What are the steps used in biotechnology to create a genetically modified plant?
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