Ideal resting blood pressure is a systolic pressure lower than _____ and a diastolic pressure lower than _____.
1.139, 89
2.85, 127
3.145, 72
4.120, 80
5.75, 145
6.none of these choices
Q. 2Plants store glucose as starch because:
a. animals cannot digest starch.
b. the starch can be washed away by rain.
c. starch is soluble in water.
d. glucose is soluble in water.
e. starch holds more energy per gram.
Q. 3Which dietary change can be expected to bring about a reduction in your LDL levels?
Q. 4A friend says, My diet contains no sucrose because I don't eat table sugar.. Is this likely to be true?
a. Yes, because sucrose is only found in table sugar.
b. No, because sucrose occurs naturally in or is added to many foods.
c. No, because sucrose occurs in germinating seeds and arises during digestion.
d. No, because sucrose is found in milk.
e. No, because sucrose does not have to be listed on food labels so we cannot know if we are consuming sucrose or not.
Q. 5It can be said that the energy we obtain from foods comes from the sun. This is because:
a. oxygen is absorbed into plant leaves to create chlorophyll, which is converted to glucose.
b. light energy from the sun is used in photosynthesis to create chemical energy in the plant.
c. the sun warms the soil to create glucose in the roots of plants.
d. the sun converts green leaves to seeds for energy.
e. only about half of the food we consume comes from plants.
Q. 6Grapes and grape soda both provide sugars, but the grapes are a healthier choice because:
a. they are more energy dense.
b. they contain more sucrose and less fructose.
c. they are less nutrient dense.
d. they provide fiber and phytochemicals.
e. they are essentially calorie free.
Q. 7To magnify the sweetness of foods without boosting their calories, you could:
a. chill sweet foods before eating them.
b. increase the sugar added to recipes by one-half.
c. choose beverages containing concentrated juice sweeteners.
d. stir in spices such as marjoram, basil, or oregano.
e. add small amounts of nonnutritive sweeteners to foods.
Q. 8A: We are going to assess the heart disease risk for the entire class. In order to determine what the class risk is, we are going to select our personal risk factors from this and the next 5 sets of data. When we have estimated all of our risk values, we will enter them, and compare the results to standards.
Find yourself in each of the risk categories, and write down the number of points (+ or -) you qualify for. We will add them all at the end.
Q. 9Which of these protein foods are good sources of carbohydrate?
a. lean beef and pork
b. fish and shellfish
c. legumes and nuts
d. poultry products
e. lamb and game meats
Q. 10Which of the following foods contains about 15 grams of carbohydrate?
a. 2 cups of brown rice
b. 1 cup of cooked corn
c. 1/2 cup of dried fruit
d. a slice of bread
e. 1 cup of cooked tomatoes
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