CHNI NUTRITION REVIEW 2000 Mock Board Examination Nutritional Biochemitr! and Clinical "ietetic I. Nutritional Biochemistry 1. The combination of processes by which the living organism receives and utilizes the materials needed to maintain its function and for the growth and renewal of its components: a. Metabolism b. bsorption c. Nutrition d. !igestion ". ny substance which can be used in the body#s metabolic processes: a. Metabolite b. Nutrient c. $itamin d. Nucleic acid %. The passage of product of digestion through the intestinal mucosa into the blood and lymph system: a. !igestion b. &'cretion c. bsorption d. Metabolism (. ll the physical and chemical changes which food undergoes in the body to ma)e it absorbable: a. !igestion b. Mastication c. bsorption d. Ingestion *. The formation of glycogen from several glucose units is an e'ample of: of: a. nabolism b. +atabolism c. Metabolism d. None of the above ,. To prevent )etosis- an individual must consume at least grams of dietary carbohydrates daily: a.1// b. (* c. */ d. 0* 0. ll of the following are accusations against simple sugars e'cept: a. ugar causes misbehaviour in children b. ugar promotes cancer c. ugar causes heart diseases d. ugar causes obesity 2. ll processes add to the level of glucose in the blood e'cept: a. 3lycogenolysis b. 3lycogenesis c. Intestinal absorption d. 3luconeogenesis 4. 3lycogenesis is: a. 5tilization of glucose
b. Brea)down of glycogen to glucose c. ynthesis of glucose from non6glucose sources d. 7ormation of glycogen in liver and muscles 1/. The term glycemic e8ect of food includes the following descriptions e'cept: a. 9ow uic)ly blood glucose returns to normal b. 9ow high blood glucose rises after a meal c. 9ow uic)ly glucose is absorbed after eating d. 9ow long glucose is elevated after a meal 11. +hemical brea)down of energy6giving nutrients: a. bsorption b. Metabolism c. ;'idation d. arge intestines b. mall intestines c. >iver d. tomach 1%. The ma=or classes of lipids are: a. ?hospholipids- glycerol- polyunsaturated fatty acids b. terols- phospholipids- lecithin c. ;mega % fatty acids- omega , fatty acids- glycerol d. Triglycerides- phospholipids- sterols 1(. ources of glucose e'cept for: a. Monosaccharides- disaccharides b. 3lycogen c. 7at d. mino acids 1*. The second aerobic stage of carbohydrate metabolism which ta)e place in the mitochondria a. ;'idative decarbo'ylation b.;'idative phosphorylation c. 3lycolysis d. 9e'ose monophosphate shunt 1,. The e'change of o'ygen- nutrient- and waste products ta)es place in: a. rteries b. $eins c. +apillaries d. B @ + 10. ucrase acts on sucrose to produce: a. 3lucose and galactose b. 3lucose c. 3lucose and fructose d. Maltose 12. The degree to which an ingested nutrient gets absorbed and is available to the body a. Bioassay b. Bioavailability c. Biologic value d. None of the above
14. n algal polysaccharide used as a thic)ening agent to many processed foods a. ?ectin b. +arageenan c. +ellulose d. 9emicellulose "/. noncellulose polysaccharide found in fruits and composed of units of a galactose derivative a. +ellulose b. ?ectin c. +arageenan d. 9emicellulose "1. Intermediate product of starch hydrolysis a. 3lycogen b. !e'trin c. 3lucose d. None of the above "". mino acids may be classiAed according to the following e'cept: a. 5se b. p9 c. &ssentiality d. Metabolic pathway "%. The process of removing the amino group from an amino acid a. Transamination b. !eamination c. etone bodies generation d. 5rea cycle "(. ll are dietary carbohydrates e'cept: a. Mucilages b. 3lycogen c. tarch d. ?ectins "*. The decomposition of one glucose molecule produces: a. %2 molecules of T? b. (, molecules of T? c. (2 molecules of T? d. None of the above ",. It is called the Cfeasting hormoneD because its release is enhanced by a high blood glucose level a. &pinephrine b. Insulin c. Thyro'ine d. 3lucagon "0. The most variable component of energy e'penditure: a. Thermic e8ect of food b. ?hysical activity c. BasalEresting energy e'penditure d. None of the above
"2. non6cariogenic sugar alcohol absorbed less rapidly as glucose and often used in sugarless chewing gum a. Fylitol b. mannitol c. orbitol d. None of the above "4. >arge lipids such as monoglycerides and long6chain fatty acids must Arst merge into prior to absorption and transport a. Micelles b. +hylomicron c. >!> d. 9!> %/. 7atty acids concentrated in animal foods such as chic)en- por)- and dairy products and in palm and coconut oil a. Monounsaturated fatty acids b. aturated fatty acids c. ?olyunsaturated fatty acids d. None of the above %1. Transport form of fat in the body after digestion and absorption a. Micelles b. Bile c. +holesterol d. +hylomicrons %". Before their release into the lymph- lipids combine with a. Bile acids b. +arbohydrates c. ?roteins d. ecretin %%. ?olyunsaturated fatty acid predominating in the diet a.;leic acid b. rachidonic acid c. >inolenic acid d. >inoleic acid %(. The end product of anaerobic phase of glucose metabolism a. cetyl +o b. ?yruvate and lactic acid c. +arbon dio'ide and water d. ll of the above %*. n omega6% fatty acid which plays a ma=or role in retinal function and brain development is now believed to be essential for infants a. lpha6linolenic acid G>H b. &icosapentaenoic acid G&?H c. !ecosahe'aenoic acid G!9H d. None of the above
%,. These are lipoproteins made primarily by liver cells to transport lipids to various tissues in the body a. 9!> b. >!> c. $>!> d. +hylomicron %0. nutritionally omega6% fatty acid concentrated in Ash oils and shellAsh a. >inoleic @ >inoleic b. &? @ !9 c. &? d. !9 @ linoleic %2. +oenzyme reuired in o'idative decarbo'ylation a. Biotin b. B1" c. T?? d. ?yrido'al phosphate %4. It is important in lipid metabolism carrying long6chain fatty acids to the mitochondria for beta6o'idation a. +arnitine b. >ecithin c. +holesterol d. +ephalin (/. It does not contain cholesterol a. ?eanut butter b. +heese c. 7ish d. >ean meat (1. If bile is not released into the small intestines- it would imnpair the digestion and absorption of a. 7at b. +arbohydrates c. Minerals d. ?roteins (". implesse- formulated from egg white or mil) protein- gives only 16")calEg and is used in reduced6fat and fat6free foods li)e salad dressings- cheeses- @ frozen desserts. This synthetic lipid is an e'ample of a. tructured lipid b. Medium chain triglyceride c. 7at substituteEreplacer d. None of the above (%. ynonymous to rebs cycle a. +itric acid cycle b. 3lycolysis c. Tricarbo'ylic acid cycle d. erobic pathway ((. The reactions in which electrons are removed from a molecule a. +ondensation b. ;'idation c. !eamination d. Transamination
(*. It is a series of proteins that serve as electron CcarriersD a. 3luconeogenesis b. denosine phosphate c. Tricarbo'ylic acid cycle d. ;'idative phosphorylation (,. &nd product of glycolysis of " glucose molecules a. cetyl +o b. " pyruvic acid c. ( acetyl +o d. ( pyruvic acid (0. The principal nitrogen6e'cretion product of metabolism a. mmonia b. mmonium c. +reatinine d. 5rea (2. The carbon compound used as the starting material of the T+ a. cetyl +o b. ?yruvate c. 3lycerol d. +arbon dio'ide (4. It is deAned as the nonphysiological regulation of eating a. 9unger b. atiety c. ppetite d. !ensity */. 9ormone that facilitates the brea)down of glycogen to glucose a. ndrogen b. ldosterone c. ?arathyroid d. &pinephrine *1. product of carbohydrate metabolism used for muscular contraction a. cetic acid b. >actic acid c. ?yruvic acid d. uccinic acid *". ll factors may a8ect BM< e'cept a. Muscle mass b. Body temperature c. 9unger d. ge *%. n average sedentary individual e'pends roughly of hisEher total caloric inta)e on physical activity a. 1* b. "* c. %/ d. %* *(. Brown fat di8ers from yellow fat since it contains more
a. ysosomes d. Mitochondria **. good source of carbohydrate and protein a. +ornstarch b. 9oney c. oybeans d. Molasses *,. !uring the fasting stage- one of the following occurs: a. 3lycogen brea)down b. 3lycogen synthesis c. protein synthesis d. fat synthesis *0. ?athway followed by N9" after o'idative deamination a. ?urine and uric acid synthesis b. 5rea deto'iAcation c. etogenesis d. 7at synthesis *2. It needs further digestion before it can be absorbed in the blood a. 3alactose b. sucrose c. fructose d. glucose *4. ;ne of the following can use glucose only for energy in normal conditions a. >iver b. muscle c. )idneys d. brain and nervous system ,/. NutrientEs with a protein6saring e8ect a. +arbohydrates b. fat c. vitamin d. both a @ b ,1. The ration between caloric content and the nutrient composition in a food a. 3lycemic inde' b. Nutrient density c. nutrient adeuacy d. energy density ,".Inactive precursors of enzymes a. poenzymes b. coenzymes c. zwitterions d. zymogens
,%. mino acids lac)ing in a protein is called a. Non6essential amino acid b. &ssential amino acid
c. limiting amino acid d. neutral amino acid ,(. protein source that does not contain cholesterol a. +heese b. rice c. tuna Ash d. roast beef ,*. Based on N?5 values- the body uses most eJciently the protein in a. ?eanuts GN?5K(%H b. oybeans GN?5K,1H c. chic)en GN?5K0%H d. mil) GN?562"H ,,. ource of complete protein a.
d. protein brea)down 0%. mmonia is deto'iAed when the liver converts it to a. 5rea b. )etones c. creatinine d. nitrogen 0(. N?5 is a measure to test a. ?rotein digestibility b. The percentage of nitrogen absorbed c. the amount of protein eaten d. the protein utilized by the body 0*. ;f the macronutrients needed by man- the most important is: a. ?rotein b. carbohydrates c. water d. fat 0,. &'cess dietary protein is a. &'creted directly in the urine b. Bro)en down for energy or used to synthesize glucose and fat c. tored in the body d. None of the above 00. nother name for vasopressin is a. ldosterone b. anti6diuretic hormone c. renin d. angiotensin 02. 7at6soluble vitamins which need protein carriers for their utilization a. $its. @ ! b. $its. @ & c. $its. ! @ d. $its. @ 04. etosis may occur a. Lhen there is inadeuate carbohydrate in the diet b. !uring infections c. Lhen there is too much fat in the diet d. Lhen there in inadeuate protein in the diet 2/. Body water is lost mainly through a. 5rine b. feces c. lungs d. insensible perspiration
21. 9uman need for water varies with 1. >evel of physical activity %. &nvironmental temperature a. 1 @ % b. 1- % @ ( c. "- % @ (
". ge (. Body weight
d. 1- " @ % 2". LaterEuid balance is maintained by the a. )idney b. hypothalamus c. a @ b d. none of the above 2%. dult reuirement for water a. 1.*>E1///)cal b. ">E1///)cal c. 1>E1///)cal d. ".*>E1///)cal 2(. purple pigment in the rod cells involved in the coversion of light energy into nerve impulses in the retina a. ;psin b. rhodopsin c. iodopsin d. none of the above 2*. ;rgani' essential nutrients reuired in small amounts by the body a. Minerals b. water c. carbohydrates d. vitamins 2,64/ K 1- "- % BK 1- % +K"- ( !K( &Kll 2,. $itamin B1" 1. ?articipates in the conversion of homocysteine to methionine ". +ontains cobalt %. Lhen in=ected into patient with pernicious anemia- overcomes the lac) of intrinsic factor (. +an be obtained from peas and carrots B + ! & 20. $itamin 1. ?lays an essential role in preventing thrombosis ". !ecreases the coagulation time in newborn infants with hemorrhagic disease %. Is present in high concentration in cow#s mil) or breast mil) (. Is synthesized by intestinal bacteria B + ! & 22. $itamin 1. +an be enzymically formed from dietary beta6carotene ". Is transported from the intestine to the liver by chylomicrons %. Is the light absorbing portion of rhodopsin (. Is phosphorylated an dephosphorylated during the visual cycle B + ! & 24. lpha6tocopherol 1. 7unctions mainly as an antio'idant ". !eAciency is commonly found in adults %.
1. 7orms part of the structure of N!? ". !erived from the degradation of tryptophan %. Involved as a ofactor in o'idation6reduction reactions (. +onstituent of 7! B + ! & 41. The increase in basal metabolism per degree 7ahrenheit rise in body temperature a. * b. 0 c. 1/ d. 2 4". $itamin ! 1. Increases absorption of calcium from the intestine ". Is not reuired in the diet of individuals e'posed to sunlight %. Is not really a vitamin since its active form can be synthesized by humans (. ;pposes the e8ect of ?T9 B + ! & 4%. ymptoms of ariboavinosis a. +heilosis- glossitis- photophobia b. !iarrhea- dermatitis- depression c. +heilosis- dermatitis around nose- glossitis d. +heilosis- glossitis- petechiae 4(. 7irst signs of $! a. eratinization b. Bitot#s spot c. )eratomalacia d. nightblindness 4*. ?reformed- biologicall active $itamin ! a. 1-"* dihydro'ycholecalciferol b. "* hydro'ycholecalciferol c. 06derhydrocholesterol d. cholecalciferol 4,. $itamins that can be synthesized by the body#s intestinal bacteria e'cept a.
c. esophagus d. none of the above 1//. Most stable of all vitamins- resistant to heat- light- air- acid @ al)ali a. $it. + b. $it. B" c. $it. B% d. $it. B1 1/1. The following are properties of fat6soluble vitamins e'cept a. Most need protein carriers b. Tend to reach to'ic levels c. needed in the daily diet d. less readily e'creted 1/". ;ther names of $it. B1" e'cept a. nti6pernicious factor b. &rythrocyte maturation factor c. citrovorum factor d. animal protein factor 1/%. 7ood constituents which enhance +a absorption a. ;'alates @ phytates b. $its + @ ! c. both @ B d. none of the above 1/(.+haracterized by microcytic- hypochromic anemia a. Iron deAciency b. B, deAciency c. @ B d. folate @ B1" 1/*. B vitamins that help cells to divide a. Niacin @ B1" b. thiamin @ riboavin c. folate @ biotin d. folate @ B1" 1/,. 7unctions of electrolytes e'cept a. +reation of osmotic pressure b. Maintenance of acid6base balance c. Maintenance of normal uid balance d. maintenance of normal immune system
1/0. B vitamin active in amino acid metabolism because of its ability to transfer amino groups a. B" b. B1" c. B, d. B1 1/2. The e8ect of an adeuate inta)e of lactose a. &nhanced calcium absorption b. Increased $it. ! activity c. !ecrease p9 in the ileum
d. @ + only e. ll of the above 1/4. It needs glycoprotein- the intrinsic factor for its absorption a. B, b. B1" c. biotin d. pantothenic acid 11/. lso )nown as tocopherol a. $it. ! b. $it. c. $it. & d. $it. 111. &rythrocyte hemolysis is a sign of a. 7olate deAciency b. iron deAciency c. $it. & deAciency d. $it. B1" deAciency 11". Mineral component of antio'idant enzyme supero'ide dismutase a. e b. 7e c. +u d. On 11%. 7unctions as coenzymes in the brea)down of fat energy production a. B" b. B% c. B1" d. B1 11(. 7at6soluble vitamins obtained from non6food source a. $its ! @ b. $its ! @ & c. $its @ d. $its & @ 11*. Nutrients which interfered with $it. utilization a. On b. 7e c. protein d. $it. & 11,. 7actors favouring non6heme iron absorption e'cept a. $it. + b. M7? c. On d. increased acidity 110. lso )nown as pteroylglutamic acid G?3H a. 7olate b. B, c. B1" d. pantothenic acid 112. In general- fresh fruits and vegetables are
a. 9igh in but low in Na b. 9igh in and Na c. 9igh in Na but low in d. >ow in and Na 114. &'tracellular ions which are Arst lost by sweating- bleeding or renalEfecal e'cretion a. @ +l b. Na @ +l c. Na @ d. Na @ Mg 1"/. The most abundant mineral in the body a. Na b. c. +a d. ? 1"1. B vitamins whose reuirements are dependent on a person#s energy inta)e a. Thiamine and niacin b.Thiamine and riboavin c. riboavin and folate d. thiamine and biotin 1"". ?art of coenzyme - important in energy metabolism a. Biotin b. pantothenic acid c. thiamine d. cyanocobalamin 1"%. Lhen blood +a levels fall too low- the ograns systems which raise the low +a levels are a. Intestines- stomach- )idneys b. Intestines- )idneys- and bones c. intestines and )idneys d. stomach and bones 1"(. The following are good source of +a e'cept a. Mil) and mil) products b.ardines with bones CdilisD c. bean curd GtofuH- greens GbroccoliH d. butter and cream
1"*. +lay eating is )nown as a. 3eophagia b. pagophagia c. pica d. none of the above 1",. The body#s Arst line of defence against changes in the acid6base balance of body uids a. The )idneys b. bu8er systems c. lungs d. antio'idants
1"0. component of biotin- thiamine and the hormone insulin a. On b. c. 7e d. +o 1"2. eshan disease- characterized by heart enlargement and insuJciency is associated with a. 7e deAciency b. On deAciency c. e deAciency d. I deAciency 1"4. Mineral component of glutathione pero'idase which prevents free radical formation a. 7e b. e c. On d. +u 1%/. trace mineral which helps maintain glucose homeostasis a. 7e b. Mn c. +r d. On II. +linical !ietetics 1%1. The uid needs of an adult whose body weight is *,)g is appro'imately a. 1*//ml b. "///ml c. "*//ml d. %///ml 1%". The common method of tube feeding administration are a. Bolus- continuous drip b. Bolus- continuous drip- intermittent drip c. bolus- gravity drip d. all of the above 1%%. !>6+- total cholesterol c. 9!>6+- T3 d. all of the above 1%(. The recommended inta)e for M57 in the diet is appro'imately a. %/ of total )cal b. >ess than 0 of total )cal c. up to 1/ total )cal d. up to 1* of total )cal 1%*. &strogen
d. osteoporosis 1%,. 7latulence- cramps of diabetes- may be some unpleasant side e8ects upon the initiation of a. 7iber restricted diet b. high Aber diet c. soft diet d. elemental diet 1%0. +hronic diarrhea may be accompanied by a number of nutritional deAciencies due to losses of a. Na @ b. vitamins and minerals c. protein d. all of the above 1%2. Body measurements which are more reliable assessment tools in person with edema or ascites a. Leight- M+ b. M+- triceps s)infold c. weight- T7 d. all of the above 1%4. This type of supplement has shown good results in reducing encephalopathy and in improving nitrogen and energy balance a. $egetable- casein6based protein supplements b. romatic amino acids supplements c. Branched chain amino acid supplements d. ?henylalanine supplements 1(/. Lhen metabolically stressed patients are given diets with e'cessive caloriesthis could result in overfeeding- e'cess carbon dio'ide production and other related complications such as a. &'cessive weight gain b. ow purine- adeuate protein- % liters water b. >ow purine- 1*gEproteinE)BL- low alcohol c. >ow purine- high +9;- adeuate protein- low fat d. >ow purine- 1 g proteinE)BL- calorie restricted 1(". +hoose the best re6feeding schedule for anore'ia nervosa a. tart with 2//61"//)cal and increase by *61/)calE)gEday every %6* days b. tart with 2//61"//)cal then rapidly increase to 0/61// )calE)gEday c. tart with 2//61"// )cal once the patient is ta)ing %/ )calE)gEday d.tart with 2//61"//)cal and gradually increase by 1/6"4 )calEday
