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DeVry SCI228 Week 3 Quiz

1. Question
(TCO 3) A fatty acid that contains a chain of 10 carbons and
one double bond is termed a:

saturated, medium-chain fatty acid.
saturated, long-chain fatty acid.
monounsaturated, medium-chain fatty acid.
monounsaturated, long-chain fatty acid.

Question 2. Question
(TCO 3) Which of the following describes lipids?

Organic nutrients that are insoluble in water
Inorganic nutrients that are insoluble in
Organic nutrients that are insoluble in fat
Inorganic nutrients that are insoluble in fat

Question 3. Question
(TCO 6) Which of the following statements is FALSE regarding
the process of hydrogenation?

Hydrogenation creates trans fatty acids.
Hydrogenation is the process in which hydrogen
atoms are added to double bonds.
Hydrogenation creates a heart-healthy product.
Hydrogenation makes a product more solid at
room temperature.

Question 4. Question
(TCO 6) Which type of dietary fat is known to elevate blood
cholesterol levels?

Both saturated and trans

Question 5. Question
(TCO 6) Where in the body are the majority of triglycerides
stored for future energy needs?

Beta cells of the pancreas
Adipose tissue

Question 6. Question
(TCO 5) Per gram, which of the following foods would contain
the highest protein content?

Cooked carrots
Skim milk
Whole-wheat bread

Question 7. Question
(TCO 5) Brenda is a reasonably healthy 19-year-old college
student who is sedentary. She is 5’8″ tall and weighs 145 pounds. How many
grams of protein would you recommend she consume each day?

45 grams
53 grams
65 grams
73 grams

Question 8. Question
(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.

Student Answer: transcription

Question 9. Question
(TCO 5) Which of the following is used to measure protein

The amount of essential amino acids present
The digestibility of the protein
The protein efficiency ratio
All of these

Question 10. Question
(TCO 5) Vegetarian diets are associated with increased
consumption of ________.

vitamins B12 and D

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