lOMoARcPSD|44532475
Additional Practice Questions
1. Which of the following hormones stimulates gallbladder contractions and release of bile?
a) Cholecystokinin
b) Secretin
c) Ghrelin
d) Glucagon-like peptide -1
2. Why pepsin is produced as an inactive proenzyme, pepsinogen?
a) To protect the stomach lining
b) To protect pepsin from inactivation
c) To stimulate release of other enzymes
3. Free sugars are:
a) Simple sugars added to foods during production, cooking or consuming
b) Simple sugars naturally present in honey, syrups, and fruit juices which were added to
foods
c) Both A and B are correct
4. Salivary α 1-4 amylase has its pH optimum at 6.9. pH of saliva = 7. What happens with α 1-4
amylase in the stomach?
a) The activity of the enzyme will NOT be affected in the stomach
b) The enzyme will be immediately inactivated in the acidic pH of the stomach
c) The enzyme will be active until the pH in the stomach drops down as a result of
acid production
5. Boiled red potatoes have very high (above 80 in reference to glucose) Glycemic Index (GI)
when:
a) consumed hot
b) consumed cold
c) always, no matter if hot or cold
6. Glucokinase is present in the where it glucose and is by the
product of the catalyzed reaction.
a) Muscle, phosphorylates, inhibited
b) Liver, phosphorylates, NOT inhibited
c) Muscle, dephosphorylates, NOT inhibited
d) Liver, phosphorylates, inhibited
e) Muscle, phosphorylates, NOT inhibited
7. Glycogen stored in muscle does not contribute directly to blood glucose levels because:
a) Muscle lacks glucose-6-phosphatase to convert glucose-6-phosphate to free
glucose
b) Muscle lacks glucokinase to convert glucose-6-phosphate to free glucose
c) It is not true, glycogen in muscle contributes to blood glucose levels
8. Which of the following enzymes participates in generation of ATP through substrate-level
phosphorylation in TCA cycle?
a) Succinate dehydrogenase
b) Malate dehydrogenase
c) Isocitrate dehydrogenase
d) Succinyl-CoA synthetase
e) Alpha-ketoglutarate dehydrogenase
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9. What are total sugars?
a) Simple Carbohydrate (all mono-and disaccharides) = NATURAL + ADDED
(FREE)
b) Simple and Complex Carbohydrate = NATURAL + ADDED (FREE)
c) All Monosaccharides = NATURAL + ADDED (FREE)
10. Resistant starch that is formed during cooling of cooked starchy foods can:
a) Increase glycemic response following carbohydrate ingestion
b) Increase absorption of glucose
c) Stimulate the gut motility
d) Decrease glycemic response following carbohydrate ingestion
e) Bind cholesterol
11. is one of the richest sources of which is and _ fiber.
a) Barley, pectins, soluble, highly fermentable
b) Barley, beta-glucans, soluble, highly fermentable
c) Carrots, fructans, soluble, highly fermentable
d) Carrots, pectins, soluble, non-fermentable
e) Strawberries, lignin, soluble, highly fermentable
12. The daily recommended intake for fiber differs between men and women because it is:
a) Based on the risk of cardiovascular disease
b) Based on the physiologic tolerance for high-fiber diets
c) Based on the carbohydrate requirements
d) Based on the energy requirements
13. Adequate fiber intake has been associated with disease prevention and/or treatment.
Which of the following effects characterizes both soluble and insoluble fiber and has been
related to chronic disease prevention?
a) Increased fecal volume
b) Reduced nutrient absorption
c) Increased satiety
d) Delayed transit time
14. Which of the following statements is CORRECT?
a) Both soluble beta-glucans and insoluble lignin diminish absorption of lipids
b) Both soluble beta-glucans and insoluble cellulose inhibit cholesterol synthesis
c) Both soluble raffinose and insoluble lignin increase production of short-chain fatty
acids in the gut
d) None of the above
15. Triacylglycerols with saturated fatty acids of longer chain length tend to be
at room temperature.
a) liquid oils
b) emulsified
c) non-esterified fats
d) solid fats
16. A high source of essential fatty acids is :
a) Olive oil
b) Soybean oil
c) Fish oil
d) Coconut oil
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Additional Practice Questions
1. Which of the following hormones stimulates gallbladder contractions and release of bile?
a) Cholecystokinin
b) Secretin
c) Ghrelin
d) Glucagon-like peptide -1
2. Why pepsin is produced as an inactive proenzyme, pepsinogen?
a) To protect the stomach lining
b) To protect pepsin from inactivation
c) To stimulate release of other enzymes
3. Free sugars are:
a) Simple sugars added to foods during production, cooking or consuming
b) Simple sugars naturally present in honey, syrups, and fruit juices which were added to
foods
c) Both A and B are correct
4. Salivary α 1-4 amylase has its pH optimum at 6.9. pH of saliva = 7. What happens with α 1-4
amylase in the stomach?
a) The activity of the enzyme will NOT be affected in the stomach
b) The enzyme will be immediately inactivated in the acidic pH of the stomach
c) The enzyme will be active until the pH in the stomach drops down as a result of
acid production
5. Boiled red potatoes have very high (above 80 in reference to glucose) Glycemic Index (GI)
when:
a) consumed hot
b) consumed cold
c) always, no matter if hot or cold
6. Glucokinase is present in the where it glucose and is by the
product of the catalyzed reaction.
a) Muscle, phosphorylates, inhibited
b) Liver, phosphorylates, NOT inhibited
c) Muscle, dephosphorylates, NOT inhibited
d) Liver, phosphorylates, inhibited
e) Muscle, phosphorylates, NOT inhibited
7. Glycogen stored in muscle does not contribute directly to blood glucose levels because:
a) Muscle lacks glucose-6-phosphatase to convert glucose-6-phosphate to free
glucose
b) Muscle lacks glucokinase to convert glucose-6-phosphate to free glucose
c) It is not true, glycogen in muscle contributes to blood glucose levels
8. Which of the following enzymes participates in generation of ATP through substrate-level
phosphorylation in TCA cycle?
a) Succinate dehydrogenase
b) Malate dehydrogenase
c) Isocitrate dehydrogenase
d) Succinyl-CoA synthetase
e) Alpha-ketoglutarate dehydrogenase
Downloaded by madiba South Africa stuvia ()
, lOMoARcPSD|44532475
9. What are total sugars?
a) Simple Carbohydrate (all mono-and disaccharides) = NATURAL + ADDED
(FREE)
b) Simple and Complex Carbohydrate = NATURAL + ADDED (FREE)
c) All Monosaccharides = NATURAL + ADDED (FREE)
10. Resistant starch that is formed during cooling of cooked starchy foods can:
a) Increase glycemic response following carbohydrate ingestion
b) Increase absorption of glucose
c) Stimulate the gut motility
d) Decrease glycemic response following carbohydrate ingestion
e) Bind cholesterol
11. is one of the richest sources of which is and _ fiber.
a) Barley, pectins, soluble, highly fermentable
b) Barley, beta-glucans, soluble, highly fermentable
c) Carrots, fructans, soluble, highly fermentable
d) Carrots, pectins, soluble, non-fermentable
e) Strawberries, lignin, soluble, highly fermentable
12. The daily recommended intake for fiber differs between men and women because it is:
a) Based on the risk of cardiovascular disease
b) Based on the physiologic tolerance for high-fiber diets
c) Based on the carbohydrate requirements
d) Based on the energy requirements
13. Adequate fiber intake has been associated with disease prevention and/or treatment.
Which of the following effects characterizes both soluble and insoluble fiber and has been
related to chronic disease prevention?
a) Increased fecal volume
b) Reduced nutrient absorption
c) Increased satiety
d) Delayed transit time
14. Which of the following statements is CORRECT?
a) Both soluble beta-glucans and insoluble lignin diminish absorption of lipids
b) Both soluble beta-glucans and insoluble cellulose inhibit cholesterol synthesis
c) Both soluble raffinose and insoluble lignin increase production of short-chain fatty
acids in the gut
d) None of the above
15. Triacylglycerols with saturated fatty acids of longer chain length tend to be
at room temperature.
a) liquid oils
b) emulsified
c) non-esterified fats
d) solid fats
16. A high source of essential fatty acids is :
a) Olive oil
b) Soybean oil
c) Fish oil
d) Coconut oil
Downloaded by madiba South Africa stuvia ()
