Fat-soluble vitamins _____.
a. are stored only for a few weeks by the body
b. include vitamins A, D, E, and C
c. can be consumed in very high amounts without causing harmful effects
d. can be stored in the body for months to years
e. are immediately metabolized by the body and never stored
Q. 2Which of the following groups contains the least carbohydrate?
a. grains and starchy vegetables
b. nuts and dried fruits
c. milk and cheese
d. fruits and vegetables
Q. 3Which combination is an example of complementary proteins?
a. grains and seeds
b. grains and dried beans
c. seeds and milk
d. soybeans and milk
e. eggs and onions
Q. 4Foods richest in carbohydrates include:
a. eggs, cheese, and milk.
b. rice, broccoli, and apples.
c. milk, nuts, and oils.
d. mayonnaise, butter, and salad dressing.
Q. 5There are _____ essential amino acids.
a. 8
b. 9
c. 21
d. 3
e. 6
Q. 6Grains and legumes contain predominantly:
a. sugars and fiber.
b. starches and fiber.
c. fat and fiber.
d. sugars and fat.
Q. 7Essential amino acids _____.
a. are produced by the human body
b. must be obtained in the diet
c. must be synthesized from other amino acids
d. can be found in all plant protein sources
e. are constituents of starch
Q. 8The Dietary Reference Intake for dietary fiber is approximately _____ grams per day.
a. 10-15
b. 15-25
c. 25-35
d. 35-50
Q. 9Hydrogenation makes _____ by adding hydrogen to the _____.
a. oils solid; single bond of their saturated fatty acids
b. oils liquid; single bond of their saturated fatty acids
c. fats liquid; single bond of their saturated fatty acids
d. oils solid; double bond of their unsaturated fatty acids
e. fats solid; double bond of their unsaturated fatty acids
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