Nutrition Chapters Two to Six Quiz
1. Which of the following is related to the quality of a food protein?
2. Which of the following is a feature of resistant starch?
3. Which of the following contains the **least**cholesterol per serving?
4. Which of the following foods could help meet the iron needs of vegetarians who consume dairy?
5. Which of the following sources of lipids should be substituted for saturated fats to help lower
blood cholesterol levels?
6. Which of the following is appropriate dietary advice for reducing fat intake?
7. ****All of the following are characteristic of a high-fiber diet **except:**
8. When amino acidare deaminated, the immediate products are ammonia and often a
9. ****All of the following dietary measures are known to help relieve constipation **except:**
10. Which of the following nutrients requires the greatest time for digestion?
11. ****Important factors in the selection of a margarine product include all of the
following **except**
12. Gluconeogenesis is a term that describes the synthesis of:
13. Which of the following would not be permitted on a macrobiotic diet?
14. When nutrients are transported from intestinal epithelial cells to the vascular system, what
organ is first to receive them?
15. The chief purpose of the gallbladder is to store a substance that is required for the assimilation
of dietary:
16. Protein sparing in the body is best achieved when a person ingests
17. Which of the following is a feature of kefir?
18. A food that represents a visible fat would be:
19. A food label that advertises the product as a “rich source of fiber” is an example of a:
20. After exposure to a single snack, mouth bacteria produce acid for 50-60 minutes
21. Which of the following describes a relationship between carbohydrate intake and dental health?
22. Which of the following foods provides discretionary kcalories for the person on a weight
reduction diet?
23. Which of the following is a good source of eicosapentaenoic acid?
24. Which of the following substances functions to control the release of hydrochloric acid to
prevent excessive acidity?
25. Which of the following are allowed in the diet of a lactovegetarian?
