FNH 350 Novak
The University of British Columbia
Food, Nutrition and Health
FNH 350: Fundamentals of Nutrition
Practice Final #2 ANSWERS
This exam is intended as a study guide and to give a sense of the type and format of questions to expect
on the final exam. This exam does not cover all material and you are still responsible for studying all
material covered in class.
MULTIPLE-CHOICE QUESTIONS (45 Questions, 1 mark each)
1. Carbohydrate digesting enzymes that are synthesized in the small intestine include: include:
A. Amylase, maltase, isomaltase, lactase, sucrase
B. Maltase, isomaltase, lactase, sucrase
C. Maltase, isomaltase, galactase, lactase, sucrase
D. Maltase, lactase, sucrase
E. Maltase, lactase, sucrase, peptidase
2. Glucose absorption is in the small intestine primarily occurs via:
A. SGLT1
B. GLUT 1
C. GLUT 2
D. GLUT 4
3. Which of the following is a good source of free galactose?
A. Milk
B. Cereal
C. Honey
D. Brown sugar
E. None of the above – Free galactose is not commonly found in the diet
4. Which of the following is a non-fermentable fibre?
A. Cellulose
B. Glycogen
C. Starch
D. Galactose
E. Pectin
5. The majority of lipid digestion occurs in the _____ through the activity of_______.
A. Stomach, gastric lipase
B. Small intestine, intestinal lipase
C. Small intestine, bile acid
D. Small intestine, pancreatic lipase
E. Small intestine, beta-oxidation
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, FNH 350 Novak
6. Which of the following is TRUE of lipoproteins:
A. VLDL becomes HDL when it loses most of its triacylglycerol
B. VLDL secretion occurs in both fasting and fed states
C. Chylomicrons transport most of their contents to the liver
D. A higher ratio of total cholesterol/HDL is beneficial for prevention of heart disease
E. VLDL and chylomicrons are of similar size as they both contain high amounts of
triacylglycerol
7. The body’s handling of medium chain fatty acids is unique in that:
A. They are absorbed directly into the blood and are rapidly oxidized in the liver
B. They are absorbed directly into the blood and promote activity of carnitine acyltransferase
for rapid oxidation
C. They are used mostly in the intestinal cells
D. They promote uptake of cholesterol into HDL
E. They enhance production of VLDL in the liver
8. The key regulatory enzyme of fatty acid synthesis is:
A. Malonyl CoA
B. Citrate
C. Carnitine acyltransferase
D. Phosphofructokinase
E. Acetyl CoA carboxylase
F. Fatty acid synthase
9. Which of the following amino acids have an RDA?
A. Methionine – only essential amino acids have an RDA
B. Glycine
C. Alanine
D. Arginine
E. All of the above
10. The primary structure of a protein refers to its:
A. Composition of amino acids
B. Composition of essential amino acids
C. Hydrogen bonds causing interactions between non-adjoining amino acids
D. Three-dimensional shape
E. Function
11. The quality of a protein is determined by all of the following EXCEPT:
A. Composition of essential amino acids
B. Availability of amino acids
C. Digestibility
D. Quantity of protein provided
2
The University of British Columbia
Food, Nutrition and Health
FNH 350: Fundamentals of Nutrition
Practice Final #2 ANSWERS
This exam is intended as a study guide and to give a sense of the type and format of questions to expect
on the final exam. This exam does not cover all material and you are still responsible for studying all
material covered in class.
MULTIPLE-CHOICE QUESTIONS (45 Questions, 1 mark each)
1. Carbohydrate digesting enzymes that are synthesized in the small intestine include: include:
A. Amylase, maltase, isomaltase, lactase, sucrase
B. Maltase, isomaltase, lactase, sucrase
C. Maltase, isomaltase, galactase, lactase, sucrase
D. Maltase, lactase, sucrase
E. Maltase, lactase, sucrase, peptidase
2. Glucose absorption is in the small intestine primarily occurs via:
A. SGLT1
B. GLUT 1
C. GLUT 2
D. GLUT 4
3. Which of the following is a good source of free galactose?
A. Milk
B. Cereal
C. Honey
D. Brown sugar
E. None of the above – Free galactose is not commonly found in the diet
4. Which of the following is a non-fermentable fibre?
A. Cellulose
B. Glycogen
C. Starch
D. Galactose
E. Pectin
5. The majority of lipid digestion occurs in the _____ through the activity of_______.
A. Stomach, gastric lipase
B. Small intestine, intestinal lipase
C. Small intestine, bile acid
D. Small intestine, pancreatic lipase
E. Small intestine, beta-oxidation
1
, FNH 350 Novak
6. Which of the following is TRUE of lipoproteins:
A. VLDL becomes HDL when it loses most of its triacylglycerol
B. VLDL secretion occurs in both fasting and fed states
C. Chylomicrons transport most of their contents to the liver
D. A higher ratio of total cholesterol/HDL is beneficial for prevention of heart disease
E. VLDL and chylomicrons are of similar size as they both contain high amounts of
triacylglycerol
7. The body’s handling of medium chain fatty acids is unique in that:
A. They are absorbed directly into the blood and are rapidly oxidized in the liver
B. They are absorbed directly into the blood and promote activity of carnitine acyltransferase
for rapid oxidation
C. They are used mostly in the intestinal cells
D. They promote uptake of cholesterol into HDL
E. They enhance production of VLDL in the liver
8. The key regulatory enzyme of fatty acid synthesis is:
A. Malonyl CoA
B. Citrate
C. Carnitine acyltransferase
D. Phosphofructokinase
E. Acetyl CoA carboxylase
F. Fatty acid synthase
9. Which of the following amino acids have an RDA?
A. Methionine – only essential amino acids have an RDA
B. Glycine
C. Alanine
D. Arginine
E. All of the above
10. The primary structure of a protein refers to its:
A. Composition of amino acids
B. Composition of essential amino acids
C. Hydrogen bonds causing interactions between non-adjoining amino acids
D. Three-dimensional shape
E. Function
11. The quality of a protein is determined by all of the following EXCEPT:
A. Composition of essential amino acids
B. Availability of amino acids
C. Digestibility
D. Quantity of protein provided
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