Question 1

Which of the following vitamins are fat-soluble?

Accepted Answer

A)  Vitamin A 
B)  Vitamin B 
C)  Vitamin C 
D)  Vitamin D 
E)  Vitamin A and Vitamin D 
A)  Vitamin A 
B)  Vitamin B 
C)  Vitamin C 
D)  Vitamin D 
E)  Vitamin A and Vitamin D E

Question 2

How many of the amino acids are classified as essential amino acids?

Accepted Answer

A)  eighteen 
B)  twelve 
C)  eight 
D)  six 
E)  twenty-two 
A)  eighteen 
B)  twelve 
C)  eight 
D)  six 
E)  twenty-two C

Question 3

Compare and contrast a vitamin and a mineral?

Accepted Answer

Both are needed by the body. Vitamins are molecular compounds, but minerals are not.

Question 4

Why was oat bran a "fad food" of the 1980s and what happened to the demand for oat bran over time?

Accepted Answer

When concerns over high cholesterol leve

Question 5

How does aspirin work on pain in the body?

Accepted Answer

A)  blocks action of an enzyme 
B)  decreases the production of prostaglandin 
C)  interrupts the transmission of nerve signals 
D)  all ways listed are correct 
E)  none of the ways listed are correct 
A)  blocks action of an enzyme 
B)  decreases the production of prostaglandin 
C)  interrupts the transmission of nerve signals 
D)  all ways listed are correct 
E)  none of the ways listed are correct

Question 6

What are the characteristics of "no-fat fat" in chemical terms and as a food?

Accepted Answer

No-fat fat foods contain specially engin

Question 7

What was important about the synthesis of urea?

Accepted Answer

A)  Scientists discovered a better source of organic fertilizer. 
B)  Complications in pregnancy were mitigated. 
C)  The discovery led to the isolation of cyanide as a poison. 
D)  Urea was the first organic molecule to be synthesized in a laboratory. 
E)  The synthesis led to an understanding of hydrogen bonding. 
A)  Scientists discovered a better source of organic fertilizer. 
B)  Complications in pregnancy were mitigated. 
C)  The discovery led to the isolation of cyanide as a poison. 
D)  Urea was the first organic molecule to be synthesized in a laboratory. 
E)  The synthesis led to an understanding of hydrogen bonding.

Question 8

Which food combination supplies all essential amino acids?

Accepted Answer

A)  peanut butter and jelly 
B)  tofu and rice 
C)  beans and corn tortillas 
D)  peanut butter and jelly and tofu and rice 
E)  all of these are correct 
A)  peanut butter and jelly 
B)  tofu and rice 
C)  beans and corn tortillas 
D)  peanut butter and jelly and tofu and rice 
E)  all of these are correct

Question 9

Which of the following is not made from organic molecules?

Accepted Answer

A)  calcium 
B)  protein 
C)  vitamin 
D)  lipid 
E)  DNA 
A)  calcium 
B)  protein 
C)  vitamin 
D)  lipid 
E)  DNA

Question 10

From a health standpoint, what is the difference and advantage of saturated versus unsaturated fats?

Accepted Answer

Saturated fat has all four valence elect

Question 11

Sugar is to carbohydrate as amino acid is to a

Accepted Answer

A)  nucleic acid. 
B)  protein. 
C)  lipid. 
D)  fructose 
E)  vitamin. 
A)  nucleic acid. 
B)  protein. 
C)  lipid. 
D)  fructose 
E)  vitamin.

Question 12

Describe the role of enzymes in chemical reactions.

Accepted Answer

Enzymes facilitate the chemical reaction

Question 13

Compare the similarities and differences between glucose and fructose.

Accepted Answer

Fructose and glucose have the

Question 14

Describe the tertiary and quaternary structures of amino acids.

Accepted Answer

The tertiary structure is how the shapes

Question 15

Why can cows digest grass and humans cannot?

Accepted Answer

A)  The human stomach contains a peptide that binds grass into an indigestible mass. 
B)  Grass contains a lipid that is poisonous to humans. 
C)  Cows have an enzyme that separates the glucose molecule from the cellulose polymer in grass. 
D)  Cows have several stomachs in their digestive system. 
E)  Humans can digest grass but choose not to grow it for food. 
A)  The human stomach contains a peptide that binds grass into an indigestible mass. 
B)  Grass contains a lipid that is poisonous to humans. 
C)  Cows have an enzyme that separates the glucose molecule from the cellulose polymer in grass. 
D)  Cows have several stomachs in their digestive system. 
E)  Humans can digest grass but choose not to grow it for food.

Question 16

Some amino acids are called "essential" because they

Accepted Answer

A)  are synthesized by the body. 
B)  can be stored by the body. 
C)  are found in most of the foods we eat. 
D)  should be taken into the body with every meal. 
E)  are high-quality proteins. 
A)  are synthesized by the body. 
B)  can be stored by the body. 
C)  are found in most of the foods we eat. 
D)  should be taken into the body with every meal. 
E)  are high-quality proteins.

Question 17

Nutritional minerals do not include

Accepted Answer

A)  calcium. 
B)  nitrogen. 
C)  magnesium. 
D)  potassium. 
E)  zinc. 
A)  calcium. 
B)  nitrogen. 
C)  magnesium. 
D)  potassium. 
E)  zinc.

Question 18

One difference between carbohydrates and proteins is

Accepted Answer

A)  the carbohydrate molecule lacks nitrogen. 
B)  the protein molecule contains more stored energy. 
C)  butter contains only the carbohydrate molecule. 
D)  only the protein molecule contains iron. 
E)  only the carbohydrate molecule can form long chains. 
A)  the carbohydrate molecule lacks nitrogen. 
B)  the protein molecule contains more stored energy. 
C)  butter contains only the carbohydrate molecule. 
D)  only the protein molecule contains iron. 
E)  only the carbohydrate molecule can form long chains.

Question 19

Discuss the different functions of carbohydrates, proteins and lipids in the human body.

Accepted Answer

Proteins form the body's physical struct

Question 20

The difference between high-quality proteins and low quality proteins is that

Accepted Answer

A)  high-quality proteins are more expensive than low-quality proteins. 
B)  compared to high-quality proteins, low-quality proteins are lower in iron. 
C)  whenever you consume high-quality proteins, you get amino acids in roughly the same proportion as your body proteins. 
D)  low-quality proteins are less stable. 
E)  high-quality proteins are higher in calories. 
A)  high-quality proteins are more expensive than low-quality proteins. 
B)  compared to high-quality proteins, low-quality proteins are lower in iron. 
C)  whenever you consume high-quality proteins, you get amino acids in roughly the same proportion as your body proteins. 
D)  low-quality proteins are less stable. 
E)  high-quality proteins are higher in calories.

Exam 22: Molecules of Life: What Constitutes a Healthy Diet

Which of the following vitamins are fat-soluble?

How many of the amino acids are classified as essential amino acids?

Compare and contrast a vitamin and a mineral?

Why was oat bran a "fad food" of the 1980s and what happened to the demand for oat bran over time?

How does aspirin work on pain in the body?

What are the characteristics of "no-fat fat" in chemical terms and as a food?

What was important about the synthesis of urea?

Which food combination supplies all essential amino acids?

Which of the following is not made from organic molecules?

From a health standpoint, what is the difference and advantage of saturated versus unsaturated fats?

Sugar is to carbohydrate as amino acid is to a

Describe the role of enzymes in chemical reactions.

Compare the similarities and differences between glucose and fructose.

Describe the tertiary and quaternary structures of amino acids.

Why can cows digest grass and humans cannot?

Some amino acids are called "essential" because they

Nutritional minerals do not include

One difference between carbohydrates and proteins is

Discuss the different functions of carbohydrates, proteins and lipids in the human body.

The difference between high-quality proteins and low quality proteins is that

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