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Lebanese University B3107_Nutrition

Faculty of Sciences-I Partiel

I. Choosethere right answer.

1. Soy that contains… protects us…:
To. phytoestrogens; cancer
b. isoflavones; constipation
vs. calcium; osteoporosis
d. all the answers

2. Adequate intake (AI) of all fibers in older men (>50) is:

To. 10g vs. 31g
b. 25g d. 45g

3. Which of the following sugars is not a disaccharide?

To. Sucrose vs. Maltose
b. Lactose d. Raffinose

4. The abbreviation of DRI stands for:

To. Dietary reference intake or dietary reference values
b. Dietary relevance index or food relevance index
vs. Dietary requirement index
d. Dietary recommended intake or recommended food values

5. Which of the following fats is not a source of saturated fatty acids?

To. Coconut vs. Butter
b. Palm d. Olive oil

6. Which of the following fatty acids are essential?

To. Oleic acid vs. EPA and DHA
b. Linolenic acid d. Arachidonic acid

7. Which of these foods is not an artificial sugar?

To. Olestra vs. Neotame
b. Saccharin d. Aspartame

8. Example of Water Insoluble Fiber:

To. Pectin vs. Mucilage
b. Eraser d. Lignin

9. The protein RDA for a sedentary adult is:

To. 0.83g/kg of weight vs. 1.4 to 2 g/kg weight
b. 1 to 1.5 g/kg weight d. 2.5 to 4 g/kg weight

10. What is the percentage of saturated fat that comes from meat, poultry and fish
in US diets?
To. 2% vs. 40%
b. 20% d. 90%

11. Which of the lipoproteins is the least rich in triglycerides?

To. Chylomicrons vs. HDL
b. VLDL d. LDL

1
12. The dietary carbohydrate intake should tend towards:
To. 10-35% vs. 45-65%
b. 20-35% d. 70-95%

13. The fibers of … and … absorb carcinogens:

To. lignin; pectin vs. lignin; eraser
b. lignin; cellulose d. pectin; eraser

14. All statements about low biological value proteins are true, EXCEPT :

To. They are incomplete proteins

b. They contain all 9 essential amino acids
vs. These are vegetable proteins
d. They are low in essential amino acids

15. Why is a chocolate chip cookie a bad carb choice?

To. Contains a lot of sugars
b. Contains bad lipids
vs. Contains a lot of calories for little nutritional value
d. All answers

II. Answer with True (T) or False (F).

1. A calorie is the amount of heat needed to raise the temperature of 1 kg of water by 1

degree from 14.5 to 15.5 ºC. --------------F
2. Marasmus is characterized by edema accompanied by an absence of
subcutaneous fat. --------------F
3. Pectins, gums, and hemicelluloses form a gel which speeds up digestion. ----------
- - - -F
4. Cholecystokinin (CCK) is a hormone secreted by the pancreas to stimulate the
release of pancreatic lipases. --------------F
5. The glycemic index is the number used to indicate the level of cholesterol during 2 hours
under the influence of a food. --------------F
6. Enthalpy is the amount of heat produced by burning one gram of food.
-------------- V
7. EPA and DHA are plant sources of Omega 3 fatty acids. --------------F
8. Eggs, meats, butter and avocados are very high in cholesterol. --------------F
9. Ketone bodies can form in people with diabetes. -------------- V