SCI228 Nutrition, Health & Wellness w/Lab
Week 3 Quiz
Question 1
(TCO 3) All of the following are major classes of dietary lipids EXCEPT:
glycogens.
triglycerides.
sterols.
phospholipids.
Question 2
(TCO 3) Which of the following fatty acids is generally solid at room temperature?
Short-chain
Saturated
Monounsaturated
Polyunsaturated
Question 3
(TCO 6) One potential problem with a very low-fat diet is that it may be deficient in:
phosphorus.
cholesterol.
trans fatty acids.
essential fatty acids.
Question 4
(TCO 6) Which of the following triggers the breakdown of stored fat?
Lipoprotein lipase
Adrenaline
Insulin
Estrogen
Question 5
(TCO 6) Which of the following is a fat replacer?
Phosphate
Saccharin
Olestra
Trans fat
Question 6
(TCO 5) Which of the following health problems has been associated with high protein intakes?
Elevated blood cholesterol
Marasmus
Edema
Sickle cell anemia
Question 7
(TCO 5) Which part of an individual amino acid distinguishes it from other amino acids?
Side chain
Central carbon
Amine group
Acid group
Question 8
(TCO 5) Which of the following foods is a source of complete proteins?
Broccoli
Apple
Chicken
Whole grain bread
Question 9
(TCO 5) 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.
transcription
translation
deamination
denaturation
Question 10
(TCO 5) Vegetarian diets are associated with increased consumption of ________.
carcinogens
antioxidants
prions
vitamins B12 and D
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