Nutrition: Carbohydrates, Lipids and Proteins Quiz Part II
Written by Eugene Fenster Science Expert
Last updated · 7 min play time
This is round 2 of the testing of your knowledge of these energy-yielding nutrients. How much do you know about the foods you eat?
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.
Quiz written by
Eugene FensterCarbohydrates, Lipids and Proteins II Quiz Questions
20 Questions · 2.8K Plays · No comments
Question 1
Proteins provide the body with _____ kcal per gram.
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A4
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B9
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C50
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D10
4
Proteins and carbohydrates provide the body with 4 kcal/g, fats provide 9 kcal/g, and alcohol provides 7 kcal/g.
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.
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AComplementary
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BMatching
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CCompleted
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DHigh-quality
Complementary
Not all protein sources contain all of the essential amino acids. A protein source that lacks one, or more, of the essential amino acids is called an "incomplete protein". A protein source that contains all of the essential amino acids in a ratio that meets a human's need is called a "complete protein". Two, or more, incomplete proteins, when consumed as a part of a diet may meet a human's essential amino acid needs. Such combinations of protein sources are known as "complementary proteins".
Question 3
In general, a red meat diet _____.
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Amay reduce cardiovascular disease risk
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Bmay reduce gout risk
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Cmay reduce the risk of kidney disease
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Dwill promote inflammation
will promote inflammation
High red meat diets increase the risk of both inflammation and gout.
Question 4
What are the current recommendations for fiber intake?
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A28 grams/1000 kcal
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B1 gram/1000 kcal
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C14 grams/1000 kcal
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D400 grams/1000 lcal
14 grams/1000 kcal
If you are an American then there isa very good chance that you are not meeting this recommendation and that you body is, or will be, experiencing health problems as a result.
Question 5
Which of the following applies to consuming a diet rich in whole grains?
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Aincreased risk of iron deficiency
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Bincreased risk of tooth decay
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Cincreased risk of type 2 diabtes
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Dreduced risk of obesity
reduced risk of obesity
Whole grains foods are rich in fiber, certain vitamins and minerals, and phytochemicals. Refined grains lack many of these health-promoting substances.
Question 6
Glucose, fructose, and galactose are all _____.
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Aequally bitter
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Bsimple sugars
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Cequally easy to be transformed into body fat
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Dsulfuric acids
simple sugars
These simple sugars are monosaccharides (cannot be hydrolyzed to give a simpler sugar). The disaccharides (class of sugars whose molecules contain 2 monosaccharide residues), sucrose, maltose, and lactose, are also simple sugars.
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.
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A1; 1
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B5; 2
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C150; 100
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D3000; 2000
150; 100
At 4 kcal/g, that is no more than about 37.5 grams of added sugar per day for an adult male and no more than about 25 grams of added sugar per day for an adult female.
Question 8
Sugar alcohols, such as sorbitol (a slow-metabolizing sugar alcohol that is derived from fruits, corn, and seaweed), _____.
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Aare not a source of calories
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Bdo not raise blood sugar
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Cdo not promote tooth decay
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Dare not sweet
do not promote tooth decay
This is a reason why sugar alcohols are found in sugar-free gum.
Question 9
Whole grains should make up at least _____ of grain intake.
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A50%
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B75%
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C25%
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D90%
50%
Whole grains promote health, refined grains do not.
Question 10
Which of the following is the first to suffer when blood glucose levels drop?
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Apancreas
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Bleg
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Cbrain
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Dliver
brain
The brain may not be that large but it has a high metabolic rate.
Question 11
What are the "three polys-" that characterize diabetes mellitus?
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Apolyacrylamide, polyarthritis, polyglucosan
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Bpolyoma, polyanna, polywonna
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Cpolyuria, polydipsia, polyphagia
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Dpoly1, poly2, poly3
polyuria, polydipsia, polyphagia
Polyuria is excessive urination, polydipsia is excessive thrist, and polyphagia is excessive hunger. All of these is are a part of the body's response to diabetes. If you display these symmptons, see a physician sooner than later.
Question 12
There is evidence that the use of artificial sweeteners _____.
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Amakes your skin itch
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Bincreases the risk of osteoporosis
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Cpromotes acne
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Dpromotes weight gain
promotes weight gain
There is evidence in support of artificial sweeteners both promoting weight gain and in helping with weight loss. Consuming something that is low/no calorie does not mean you can splurge elsewhere.
Question 13
What is the recommended dietary ratio of omega-6: omega-3 fatty acids?
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A0:0
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B1000:1000 to 500:250
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COmega 6 and Omega 3 is dangerous to the body and should not be consumed
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Dfrom 5:1 to 1:1
from 5:1 to 1:1
Even so, your intake of these essetnail fatty acids is very likely highly skewed towards omega-6 fatty acids and, as a result, you are increasing your risk of illnesses such as cardiovascular disease.
Question 14
Saturated fats _____.
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A80%-95% of your total energy intake
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Bdecrease cardiovascular risk
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Craise blood cholesterol
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Dare good for muscle growth
raise blood cholesterol
While saturated fat raise cholersterol level, it alos raises both LDL and HDL. Thus, the impact of saturated fat on cardiovascular risk is not as simple as was once thought.
Question 15
Cholesterol is the precursor of vitamin _____.
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AC
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BE
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CA
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DD
D
However, cholesterol is not needed in the diet since your body will make all it needs.
Question 16
What is stevia?
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Aa popular dessert
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Ba sugar alcohol
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Can herbal sweetener
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Da synthetic fat
an herbal sweetener
Steviais an herbal sweetener that may not have the downside that comes with artificial sweeteners.
Question 17
Which of the following foods is a recommended source of omega-3 fatty acids?
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Ashark
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Bpasta
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Cswordfish
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Dsalmon
salmon
Salmon is an omega-3 rich, low mercury food.
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.
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Acontain more carbohydrate
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Bpose a greater risk to cardiovascular health
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Ccontains more water
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Ddont exist
pose a greater risk to cardiovascular health
Isn't that amazing, LDLs formed from a diet higher in fat pose less of a health risk than LDLs formed when on a diet higher in carbohydrate.
Question 19
Which of the following reduces inflammation? (Hint: found in fish)
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AEPA & DHA
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BA high protein diet
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CSaturated fatty acids
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DMonounsaturated fatty acids
EPA & DHA
EPA and DHA are the omega-3 fatty acids found in fish.
Question 20
There is evidence that the use of artificial sweeteners _____.
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Aincrease frequent urination
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Bpromote the secretion of sweat
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Cinhibit the secretion of growth hormone
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Dpromote the secretion of insulin
promote the secretion of insulin
Learn to consume your foods and beverages that aren't that sweet and just avoid artifical sweeteners and added sugar.
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