(TCO 1) Which of the following nutrients is organic?
(TCO 1) Which of the following is true regarding the science of nutrition?
(TCO 1) Which of the following nutrients contains the element nitrogen?
(TCO 1) An increased risk for obesity, heart disease, and Type 2 diabetes is associated with:
(TCO 1) The ________ are a diverse group of organic substances including triglycerides, phospholipids, and the sterols.
(TCO 2) In which group are cheeses listed in the Exchange System?
(TCO 2) Which of the following is required on all food labels?
(TCO 2) Reduced rates of hypertension is the central objective of the:
(TCO 2) The four characteristics of a healthful diet are adequacy, balance, moderation, and ________.
(TCO 2) Which of the following is FALSE?
(TCO 2) Which two pancreatic hormones are responsible for maintaining blood glucose levels?
(TCO 3) In which of the following food sources would a consumer look for the statement "Live Active Cultures," indicating that the product is a rich source of probiotics?
(TCO 3) What are probiotics?
(TCO 3) Immediately after absorption, what circulatory system carries most of the fat-soluble nutrients?
(TCO 3) The first section of the small intestine is called the:
(TCO 3) Bob eats his breakfast and his GI tract will now begin the process of digesting and absorbing the nutrients from this meal. What is the order in which each of the organs of the GI tract will work to achieve this process?
(TCO 4) Which of the following ethnic groups has the LOWEST incidence of lactose intolerance?
(TCO 4) When fructose and glucose are bonded together, they form:
(TCO 4) In the absence of carbohydrate, ________ are produced from the incomplete breakdown of body fat.
(TCO 4) Which of the following is the preferred fuel for most body functions?
(TCO 4) Which of the following hormones is released when your blood glucose levels fall too low?
(TCO 4) Glucose is the preferred source of energy for which of the following?
(TCO 4) Which of the following is TRUE regarding type 1 diabetes?
(TCO 1-6) The easiest and most effective way to prevent food-borne illnesses is to:
(TCO 1-6) ________ is a process that uses gamma rays to eliminate harmful bacteria in meat and poultry.
(TCO 1-6) It is 10 a.m. and Julie is trying to decide what to prepare for tonight's dinner. She selects a frozen turkey breast and must thaw it before she can proceed with her cooking preparations. Which of the following would be an appropriate method of thawing her poultry?
(TCO 1-6) Which government agency regulates organic farming standards in the United States?
(TCO 1-6) Which of the following preservatives is(are) commonly used to prevent rancidity in oils and fats?
(TCO 1-6) Each year it is estimated that over ________ percent of the U.S. population has symptoms of food-borne illness without knowing or reporting it.
(TCO 1-6) Which of the following foods is most likely to contain sulfites?
(TCO 1-6) The primary method used to preserve seafood is:
(TCO 1-6) Which of the following is responsible for food spoilage?
(TCO 5) Which of the following foods are rich sources of saturated fatty acids?
(TCO 5) Triglycerides are classified by:
(TCO 5) The two essential fatty acids are:
(TCO 5) Diets high in trans-fatty acids are associated with:
(TCO 5) Transport vehicles for most lipids are called:
TCO 5) ________ are the major form of fat in both food and the body.
(TCO 5) Sex hormones and adrenal hormones are substances derived from which class of lipid?
(TCO 5) Why are phospholipids NOT an essential nutrient?
(TCO 6) Two amino acids are joined together by a peptide bond to form a dipeptide. What is the by-product of this process?
(TCO 6) In what structure of the mammalian cell are proteins synthesized?
(TCO 6) The specific function of a protein is determined by:
(TCO 6) Protein digestion begins in the ________.
(TCO 6) During the process of protein synthesis, ________ is the step in which messenger RNA is decoded into an amino acid sequence at the cell's ribosome.
(TCO 6) Which part of an individual amino acid distinguishes it from other amino acids?
(TCO 6) The process of combining two incomplete proteins to make a complete protein is called:
(TCO 6) What element makes protein different from carbohydrates and fat?
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