BIOLOGY 1322-Nutrition-Exam #2-WCJC Questions and
Answers
Question 1.
celiac disease
Correct Answer: æ Inherited condition with environmental triggers æ Poor
absorption of nutrients in small intestine æ Cannot tolerate gluten (protein in
wheat, barley and rye) æ Signs and symptoms vary but include bloating, chronic
diarrhea and weight loss æ Treatment: gluten-free diet
Question 2.
types of PEM-(protein-energy malnutrition)
Correct Answer: æ Kwashiorkor æ Occurs primarily in developing countries
where mothers breastfeed until they give birth again à toddler must consume
traditional diet which lacks sufficient complete protein æ Signs - stunted
growth, brittle hair, loss of normal coloration in patches of skin marasmic
kwashiorkor - form of PEM that is more severe and characterized by edema
(build up of fluid in tissues) and wasting (tearing down of organ and muscle
proteins) æ Marasmus æ Also known as starvation æ Signs are weakness and
wasting, bones visible through skin æ Can result in death
Question 3.
groups that are more susceptible to dehydration
Correct Answer: æ Older people æ Sick people æ Athletes æ People who work
outdoors
Question 4.
major functions of water in the body
Correct Answer: Solvent for other nutrients to dissolve in æ Participates in
chemical reactions æ Transports substances æ Removes wastes æ Regulates
body temperature and pH balances æ Major component of sweat, tears, blood,
saliva, and other bodily fluids
Question 5.
how fat soluble vitamins are stored in the body
Correct Answer: associate with lipids in the body; stored in liver and fat (over
time can be toxic)
Question 6.
what are the components of a triglyceride
Correct Answer: 3 fatty acids + a glycerol
Question 7.
examples of complementary proteins
Correct Answer: red beans and rice hummus on whole grain pita black beans
and corn tortilla split pea soup with whole wheat bread green beans with brown
rice and cashews
Page 1
, Question 8.
describe labeling guidelines for protein
Correct Answer: Label gives grams of protein but no info on quality æ Can tell
quality from ingredients
Question 9.
emulsifier
Correct Answer: substance that helps fat-soluble and water-soluble compounds
mix with each other
Question 10.
steps to Preserving Vitamin Content of Food
Correct Answer: Fresh fruit and veggies should be eaten quickly and not stored
for long periods æ Don't buy damaged fresh fruit and veggies æ Trim, peel and
cut raw fruits and veggies just before eating or serving to reduce loss of
vitamins due to light and air exposure æ Store fruits and veggies at proper
temperature æ Most fresh fruits and veggies should be chilled æ Some can be
stored at room temp (tomatoes, bananas, garlic) æ Quick cooking methods can
preserve vitamins æ Microwaving, steaming, stir-frying æ Frozen veggies can be
a good source of vitamins
Question 11.
High-quality (complete) protein examples
Correct Answer: Meat, fish, poultry, eggs, milk, milk products, quinoa, soy
Question 12.
Low-quality (incomplete) protein examples
Correct Answer: Most plant foods are sources of low-quality protein
Question 13.
describe Electron Movement and Antioxidants
Correct Answer: æ Electrons move during chemical reactions æ If molecule
GAINS electrons à it has been reduced æ If molecule LOSES electrons à it has
been oxidized æ An oxidizing agent removes electrons from a molecule, forming
a chemically unstable free radical that can damage other molecules æ
Antioxidants protect cells by giving up electrons to radicals; keep fatty acids
and DNA from being oxidized
Question 14.
nutritional labeling for fat
Correct Answer: æ Includes info on: æ Total fat æ Saturated fat æ Trans fat æ
Cholesterol æ If < 0.5g can report as 0
Question 15.
what are the essential fatty acids
Correct Answer: Alpha-linolenic acid Lionleic acid
Page 2
Answers
Question 1.
celiac disease
Correct Answer: æ Inherited condition with environmental triggers æ Poor
absorption of nutrients in small intestine æ Cannot tolerate gluten (protein in
wheat, barley and rye) æ Signs and symptoms vary but include bloating, chronic
diarrhea and weight loss æ Treatment: gluten-free diet
Question 2.
types of PEM-(protein-energy malnutrition)
Correct Answer: æ Kwashiorkor æ Occurs primarily in developing countries
where mothers breastfeed until they give birth again à toddler must consume
traditional diet which lacks sufficient complete protein æ Signs - stunted
growth, brittle hair, loss of normal coloration in patches of skin marasmic
kwashiorkor - form of PEM that is more severe and characterized by edema
(build up of fluid in tissues) and wasting (tearing down of organ and muscle
proteins) æ Marasmus æ Also known as starvation æ Signs are weakness and
wasting, bones visible through skin æ Can result in death
Question 3.
groups that are more susceptible to dehydration
Correct Answer: æ Older people æ Sick people æ Athletes æ People who work
outdoors
Question 4.
major functions of water in the body
Correct Answer: Solvent for other nutrients to dissolve in æ Participates in
chemical reactions æ Transports substances æ Removes wastes æ Regulates
body temperature and pH balances æ Major component of sweat, tears, blood,
saliva, and other bodily fluids
Question 5.
how fat soluble vitamins are stored in the body
Correct Answer: associate with lipids in the body; stored in liver and fat (over
time can be toxic)
Question 6.
what are the components of a triglyceride
Correct Answer: 3 fatty acids + a glycerol
Question 7.
examples of complementary proteins
Correct Answer: red beans and rice hummus on whole grain pita black beans
and corn tortilla split pea soup with whole wheat bread green beans with brown
rice and cashews
Page 1
, Question 8.
describe labeling guidelines for protein
Correct Answer: Label gives grams of protein but no info on quality æ Can tell
quality from ingredients
Question 9.
emulsifier
Correct Answer: substance that helps fat-soluble and water-soluble compounds
mix with each other
Question 10.
steps to Preserving Vitamin Content of Food
Correct Answer: Fresh fruit and veggies should be eaten quickly and not stored
for long periods æ Don't buy damaged fresh fruit and veggies æ Trim, peel and
cut raw fruits and veggies just before eating or serving to reduce loss of
vitamins due to light and air exposure æ Store fruits and veggies at proper
temperature æ Most fresh fruits and veggies should be chilled æ Some can be
stored at room temp (tomatoes, bananas, garlic) æ Quick cooking methods can
preserve vitamins æ Microwaving, steaming, stir-frying æ Frozen veggies can be
a good source of vitamins
Question 11.
High-quality (complete) protein examples
Correct Answer: Meat, fish, poultry, eggs, milk, milk products, quinoa, soy
Question 12.
Low-quality (incomplete) protein examples
Correct Answer: Most plant foods are sources of low-quality protein
Question 13.
describe Electron Movement and Antioxidants
Correct Answer: æ Electrons move during chemical reactions æ If molecule
GAINS electrons à it has been reduced æ If molecule LOSES electrons à it has
been oxidized æ An oxidizing agent removes electrons from a molecule, forming
a chemically unstable free radical that can damage other molecules æ
Antioxidants protect cells by giving up electrons to radicals; keep fatty acids
and DNA from being oxidized
Question 14.
nutritional labeling for fat
Correct Answer: æ Includes info on: æ Total fat æ Saturated fat æ Trans fat æ
Cholesterol æ If < 0.5g can report as 0
Question 15.
what are the essential fatty acids
Correct Answer: Alpha-linolenic acid Lionleic acid
Page 2
