1. Which one of the following nutrients provides energy to the body?
2. Vitamins are classified into two groups, one called fat soluble. What is the other group called?
D. Water soluble
3. Which of the following is not a component of the gastric juices?
A. Hydrochloric acid
C. Gastric lipase
4. The number of servings in the USDA Food Patterns is based on a person’s age, gender, and
B. activity level.
D. medical history.
5. Proteins that induce chemical changes to speed body processes are called
6. Which of the following is a group of organs that together form an integrated function?
7. The energy in carbohydrates provides fuel, particularly for the
B. digestive system.
D. circulatory system.
8. The most accurate term for the psychological desire that causes us to seek out a particular food is
9. Which of the following best describes minerals?
A. Micronutrients that are broken down easily during digestion
B. Micronutrients that are easily destroyed by heat and light
C. Nutrients that are needed in large amounts by the body
D. Micronutrients found in a variety of foods
10. Of the following individuals, which one is least likely to be credentialed?
B. Licensed dietitian
D. Registered dietitian
11. The first step in the scientific method is
A. creating an experiment.
B. making an observation.
C. defining a theory.
D. developing a hypothesis
12. Which of the following describes, from smallest to largest, the human body’s structural levels?
A. Organs, tissues, molecules, systems, atoms, organs
B. Atoms, cells, systems, tissues, molecules, organs
C. Molecules, atoms, organs, systems, tissues, cells
D. Atoms, molecules, cells, tissues, organs, systems
13. The wavelike contractions that move food along the GI tract are called
A. pituitary glands.
14. In which organ does the majority of water absorption occur?
C. Small intestine
D. Large intestine
15. Which of the following nutrients are the most energy dense?
16. Which one of the following groups of words correctly outlines the order in which food passes through the gastrointestinal tract?
A. Mouth, esophagus, stomach, small intestine, large intestine
B. Mouth, esophagus, small intestine, stomach, large intestine
C. Mouth, esophagus, stomach, large intestine, small intestine
D. Mouth, esophagus, large intestine, stomach, small intestine
17. MyPlate was designed by the U.S. Department of Agriculture (USDA) as a/an
A. temporary alternative to MyPyramid.
B. guide for restaurants to standardize portions.
C. interactive, visual guide to healthy eating.
D. specific guide of Calorie intake for sedentary people.
18. Which one of the following factors contributes to the feeling of hunger?
19. _______ is the process by which foods we eat are broken down into smaller components by either mechanical or chemical means.
20. Which of the following are examples of carbohydrate-rich foods?
A. Beef and pork
B. Butter and corn oil
C. Grains and lentils
D. Bacon and eggs