Nutrition: Carbohydrates, Lipids and Proteins Quiz Part II

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This quiz was expert written by Eugene Fenster. Eugene has a Ph.D. in Ecology and Evolutionary Biology and taught both general biology and nutrition. Several of his publications have appeared in peer-reviewed journals. He revises chapters, produces, edits, and proofreads materials for college textbooks. Most importantly he loves learning about biology. Learning and making connections among the disparate pieces of information he finds is one of his passions. Another passion is sharing and discussing this information with others.

This is round 2 of the testing of your knowledge of these energy-yielding nutrients.


Eugene has a Ph.D. in Ecology and Evolutionary Biology and taught both general biology and nutrition. Several of his publications have appeared in peer-reviewed journals. He revises chapters, produces, edits, and proofreads materials for college textbooks.

Most importantly he loves learning about biology. Learning and making connections among the disparate pieces of information he finds is one of his passions. Another passion is sharing and discussing this information with others.

Carbohydrates, Lipids and Proteins II Quiz Questions

20 Questions · 2.8K Plays · No comments

Question 1

Proteins provide the body with _____ kcal per gram.

  • A
    4
  • B
    9
  • C
    50
  • D
    10

Question 2

Two (or more) incomplete proteins that, when both are present in the diet, can meet an individual's essential amino acid needs are referred to as _____ proteins.

  • A
    Complementary
  • B
    Matching
  • C
    Completed
  • D
    High-quality

Question 3

In general, a red meat diet _____.

  • A
    may reduce cardiovascular disease risk
  • B
    may reduce gout risk
  • C
    may reduce the risk of kidney disease
  • D
    will promote inflammation

Question 4

What are the current recommendations for fiber intake?

  • A
    28 grams/1000 kcal
  • B
    1 gram/1000 kcal
  • C
    14 grams/1000 kcal
  • D
    400 grams/1000 lcal

Question 5

Which of the following applies to consuming a diet rich in whole grains?

  • A
    increased risk of iron deficiency
  • B
    increased risk of tooth decay
  • C
    increased risk of type 2 diabtes
  • D
    reduced risk of obesity

Question 6

Glucose, fructose, and galactose are all _____.

  • A
    equally bitter
  • B
    simple sugars
  • C
    equally easy to be transformed into body fat
  • D
    sulfuric acids

Question 7

It is recommended that added sugars contribute no more than _____ kcal to the diet of an adult male and no more than _____ kcal to the diet of an adult female.

  • A
    1; 1
  • B
    5; 2
  • C
    150; 100
  • D
    3000; 2000

Question 8

Sugar alcohols, such as sorbitol (a slow-metabolizing sugar alcohol that is derived from fruits, corn, and seaweed), _____.

  • A
    are not a source of calories
  • B
    do not raise blood sugar
  • C
    do not promote tooth decay
  • D
    are not sweet

Question 9

Whole grains should make up at least _____ of grain intake.

  • A
    50%
  • B
    75%
  • C
    25%
  • D
    90%

Question 10

Which of the following is the first to suffer when blood glucose levels drop?

  • A
    pancreas
  • B
    leg
  • C
    brain
  • D
    liver

Question 11

What are the "three polys-" that characterize diabetes mellitus?

  • A
    polyacrylamide, polyarthritis, polyglucosan
  • B
    polyoma, polyanna, polywonna
  • C
    polyuria, polydipsia, polyphagia
  • D
    poly1, poly2, poly3

Question 12

There is evidence that the use of artificial sweeteners _____.

  • A
    makes your skin itch
  • B
    increases the risk of osteoporosis
  • C
    promotes acne
  • D
    promotes weight gain

Question 13

What is the recommended dietary ratio of omega-6: omega-3 fatty acids?

  • A
    0:0
  • B
    1000:1000 to 500:250
  • C
    Omega 6 and Omega 3 is dangerous to the body and should not be consumed
  • D
    from 5:1 to 1:1

Question 14

Saturated fats _____.

  • A
    80%-95% of your total energy intake
  • B
    decrease cardiovascular risk
  • C
    raise blood cholesterol
  • D
    are good for muscle growth

Question 15

Cholesterol is the precursor of vitamin _____.

  • A
    C
  • B
    E
  • C
    A
  • D
    D

Question 16

What is stevia?

  • A
    a popular dessert
  • B
    a sugar alcohol
  • C
    an herbal sweetener
  • D
    a synthetic fat

Question 17

Which of the following foods is a recommended source of omega-3 fatty acids?

  • A
    shark
  • B
    pasta
  • C
    swordfish
  • D
    salmon

Question 18

LDL's that are formed when a higher-carbohydrate diet is consumed _____ as compared to those formed when a higher-fat diet is consumed.

  • A
    contain more carbohydrate
  • B
    pose a greater risk to cardiovascular health
  • C
    contains more water
  • D
    dont exist

Question 19

Which of the following reduces inflammation? (Hint: found in fish)

  • A
    EPA & DHA
  • B
    A high protein diet
  • C
    Saturated fatty acids
  • D
    Monounsaturated fatty acids

Question 20

There is evidence that the use of artificial sweeteners _____.

  • A
    increase frequent urination
  • B
    promote the secretion of sweat
  • C
    inhibit the secretion of growth hormone
  • D
    promote the secretion of insulin

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