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Section 1 Quiz >> Stanford Introduction to Food and Health

Section 1 Quiz >> Stanford Introduction to Food and Health

1. Which of the following accurately describes the shift in U.S. food consumption patterns since World War II?

  • As food manufacturers decreased the fat content in many highly-processed foods, they tended to increase the sugar content.
  • As women entered the workforce, families tended to eat more meals at home.
  • Though sugar consumption has increased on average, total calorie intake has remained mostly the same since the end of World War II.
  • Though processed food consumption has increased on average, energy expenditure (physical activity) has also increased since the end of World War II.
  • The shift in U.S. food consumption patterns has resulted in a situation where the body’s physiological adaptation to store calories is adaptive because it protects against obesity and diabetes.

2. Which of the following accurately describes nutrient metabolism?

  • Protein contain more calories per gram than fat.
  • Energy from carbohydrates, proteins, and fats can all be stored by the body in the form of fat (adipose tissue).
  • Eliminating single nutrients in the diet is an effective weight loss strategy because it is a sustainable approach.
  • All dietary amino acids are stored as muscle in the body.
  • Carbohydrates provide more caloric energy per gram than other macronutrients.

3. In considering animal and plant sources of protein, which of the following is true?

  • Animal sources of protein tend to be incomplete because they do not provide all of the essential amino acids in adequate amounts to be considered complete proteins.
  • The human body cannot make any amino acids, so we need to get these from protein-rich foods.
  • In general, animal sources of protein are overall healthier sources of dietary fiber than plant sources of protein.
  • In many global food traditions, two or more plant sources of protein are combined to enhance the amino acid profile of a dish, incorporating more essential amino acids into the diet.
  • In general, meat-based diets tend to be lower in saturated fat than vegetarian diets.

4. Which of the following recommendations would be best to give to a friend who derives most of his dietary fat from animal sources (like beef and fish) and wishes to improve his eating habits?

  • He should take an Omega 3 supplement, as no animal sources contain this essential fatty acid.
  • He should reduce his consumption of unsaturated fats and instead add more saturated fat to his diet.
  • He should reduce his consumption of saturated fat and instead choose foods with naturally occurring unsaturated fats.
  • He should try to consume more red meats (like beef and lamb) than white meats (like chicken and fish).
  • He should make sure to have a plant-based fat with his meals whenever he eats animal products.

5. Consumption of foods with a high glycemic index (compared to a low glycemic index) usually leads to:

  • A more rapid release of glucose into the bloodstream and a relatively muted insulin response
  • A more rapid release of glucose into the bloodstream and an “insulin spike”
  • A slower release of glucose into the bloodstream and a more stable blood sugar level
  • A slower release of glucose into the bloodstream and a less stable blood sugar level
  • A slower release of glucose into the blood and an “insulin spike”

6. Which of the following is true of dietary fats and fat metabolism?

  • Unsaturated fats tend to be solids at room temperature.
  • The human body can make all essential fatty acids given adequate sugar intake.
  • Saturated fats tend to contain unstable chemical bonds that can create trans fats.
  • Trans fats tend to increase the amount of HDL cholesterol in the blood.
  • Saturated fats can raise LDL cholesterol but have not been shown to reduce HDL cholesterol as significantly as trans fats.

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