1、processing increase protein digestibility of legumes, which of the following legume product has the lowest protein digestibility ? a、whole beans b、dried toufu curds c、toufu d、soy milk
2、the best food source of calcium a、animal liver b、lean meat c、vegetables d、milk
3、protein is major component of human body, which of the following provide high quality protein? a、meat b、seafood c、egg d、soybeans
4、which of the following factors reduce iron absorption in foods? a、oxalic acid in vegetables b、phytic acid in grains c、tannic acid in tea and coffee d、dietary fiber in plant based food
5、where does minerals and vitamins locate in the whole grains ? a、chaff b、endosperm c、aleuronic layer d、germ
6、which of the following function the health care products could claim? a、enhance immunity b、promote bone density c、weight loss d、improve sleepiness
7、food that 100% natural and without additive is the best food.
8、the best time to eat apple is in the morning, because the absorption of nutrients is highest.
9、leafy vegetable, such as cabbages, spinach, amaranth does not contain fat.
10、high fiber biscuits are usually not healthy due to high content of fat.
week 1 unit assignment
1、are you a foodie？(10%) what is your favorite food？(10%) do you pay attention to health while enjoying your meal? (10%), and how? (30%) if there is conflict between healthy and tasty, what is your choice? (10%), and why? (30%)
chapter 2 food choice and health
week 2 unit test
1、which of the following disease is close related with nutrient a、diabetes b、red green color blindness c、night blindness d、stroke e、sickle cell anemia
2、to recognize the beneficial effect of astaxanthin on health, which of the following evidence is the best？ a、astaxanthin inhibits tumor cell growth b、epidemiological investigation shows that people who take astaxanthin rich foods have lower blood lipid levels c、astaxanthin inhibits helicobacter pylori growth in mice digestive tract d、skin elasticity in the middle age women, who took astaxanthin 2mg/per day for 6 consecutive weeks，is better than that of women taking placebo. e、a female, 55 years old, takes astaxanthin as dietary supplement for long period of time. currently she is healthier than other women in her age.
4、which of the followings provide energy？ a、minerals b、fat c、carbohydrate d、protein e、vitamins f、water
5、what are characteristics of a healthy diet？ a、adequacy b、balance c、energy control d、moderate e、variety
6、nutrients include . a、water b、protein c、carbohydrate d、fat e、vitamins f、minerals
7、for nutrition information, which of the following source is reliable? a、health information in news b、reviews of health related articles published in scientific journals c、experts opinion d、health information released by government or authorities e、information from health related magazines
8、compare with soylent, basic food could meet needs. a、social interaction b、digestive system c、psychological d、phytochemicals e、lower price
9、breast milk provides all the energy and nutrients that the infant needs for the first 4 months of life.
10、people choose food based on nutrients it has.
chapter 3 nutrition-related tools
week 3 unit quiz
1、the nutrition fact label shows that every 100 gram of the food provides 6 grams of protein, 18 grams of fat, 42 grams of carbohydrates, and 200 milligrams of sodium. then, how much are nvrs for the four key nutrients？ a、10%、30%、7%、11% b、10%、30%、14%、10% c、10%、30%、14%、11% d、10%、25%、14%、10% e、10%、25%、14%、11%
2、if you want to supplement calcium, also want to control your body weight, which of the following food should you choose? a、low-fat milk (47kcal energy/100ml，110mg calcium/100ml) b、yoghurt (72 kcal energy/100ml , 118 mg calcium/100 ml) c、soybean milk（16 kcal energy/100ml , 10 mg calcium/100 ml） d、milk (54kcal energy/100ml，104mg calcium/100ml)
3、which is the gold standard of diet survey methods? a、24h recall b、ffq（food frequency questionnaire) c、weighted food records d、food account e、chemical analysis
4、which of the following statement is true？ a、chemical analysis is suitable method of nutrition assessment for family, individual andgroup b、food frequency questionnaire is convenient and economical; it has high responding rate due to light burden. the findings from ffq reveals the relationship between dietary habits and chronic diseases. c、24 hour recall is suitable to obtain the relationship between individual dietary habits and chronic disease d、weight food records is easy to conduct, with a low time-, cost-, and labor consumption
5、once the protein intake for a specific population reaches rni level, what response will they have? a、they will exhibit protein deficient status, with weight loss, and decreased immune function. b、97% of individuals in this population will not have protein deficiency, in contrast, they will have a certain amount of storage c、50% of individuals in this population will be relieved from the symptoms of protein deficiency. d、under certain circumstances, it could be toxic for human body, and toxicity increased with increased amount of intake.
6、which of the following were included in dietary reference intake, version 2013? a、estimated average requirements (ear) b、recommended dietary allowances (rni) c、adequate intake（ai) d、acceptable macronutrient distribution ranges (amdr) e、tolerable upper intake levels (ul)
7、in general, unprocessed foods or low grade of processed foods are a better choice, why？ a、some vitamin can be lost during food processing b、some mineral can be lost during food processing c、a certain amount of protein can be lost during food processing d、a certain amount of fats can be lost during food processing e、sugar or fat could be added during processing, leading to increased energy and decreased nutrient density
8、which of the following food is exempt from the mandatory labeling？ a、fresh food b、beverage that has alcohol ≥0.5% c、food with a total surface area ≤100 cm2 or with a maximum surface area ≤20cm2 d、food on the spot e、food that daily consumption ≤10g or 10ml
9、what are the characteristics of cereals and potatoes? a、provide a certain amount of protein b、provide abundant carbohydrates c、provide folate, niacin, vitamin b1, vitamin b2, vitamin b6 d、provide a certain amount of saturated fatty acids e、provide iron, magnesium, calcium, phosphorus and dietary fiber
10、the nutrient reference value (nrv) on the nutrition label is equal to dietary reference intake (dris).
chapter 4 the remarkable body
week 4 unit quiz
1、which of the following is not the functions of the central nervous system？ a、sending signal b、receiving signal c、connect brain, spinal cord and other parts of body d、regulation
2、which of the following is not true for the function of thyroid hormone？ a、nervous system：enhance central nervous system excitability b、cardiovascular system：reduce heart contraction, lower the heart rate c、digestive system：increase gastric acid secretion, promote appetite d、reproductive system：maintain menstruation and breast milk
3、about the length (shortest to longest) of nutrients stay inside the stomach, which of the following statement is true？ a、carbohydrate, protein, fat b、protein, carbohydrate, fat c、protein, fat, carbohydrate d、carbohydrate, fat, protein
4、which of the followings are human body tissues？ a、epithelial tissue b、muscle tissue c、nervous tissue d、connective tissue
5、cell is an independent living unit. what are the nutrients it requires？ a、water b、oxygen c、protein d、carbohydrate e、fatty acid
6、which of the followings are immune cells？ a、dendritic cells b、hematopoietic stem cells c、lymphocyte d、phagocyte
7、how does the small intestine absorb nutrients？ a、facilitated diffusion b、passive diffusion c、active transport d、passive transport
8、which of the followings are features of specific immune response? a、acquired b、immunological memory c、fast response d、strong response (effective)
9、which of the following statements are true？ a、bile is synthesized by liver b、part of bile is stored in gallbladder c、cholecystokinin direct the release of bile from the gallbladder d、bile salt emulsify the fat into small drop
10、lymphatic system consists of lymph vessels and lymph organs. lymphatic system is part of the circulatory system.
week 4 unit assignment
1、alcohol：benefits？harms？ suggestion: from different aspects such as medical, social, economic, philosophic, management, evolution, etc. ……
chapter 5 nutrients (1)
week 5 unit quiz
1、which of the following is the most important sources of energy storage and supply？ a、triglyceride b、lipid c、cholesterol d、fatty acids e、glucose
2、below is the amino acid pattern of an egg：isoleucine3.2；leucine 5.1；lysine 4.1；methionine cysteine 3.4；phenylalanine tyrosine 5.5；threonine 2.8；valine 3.9；what is the limiting amino acid for an egg? a、lysine b、threonine c、isoleucine d、methionine cysteine
3、man-tou, gi=88.1, carbohydrate content is 47%. the gl value of a 150 gram man-tou? a、88.1 b、62.1 c、41.4 d、132.2
4、which of the following statement is true for hydrolysis rate of triglyceride？ a、fatty acid with short chain and carbon-carbon double bond takes shorter to digest. b、fatty acid with long chain and carbon-carbon double bond takes shorter to digest. c、fatty acid with short chain, without carbon-carbon double bond takes shorter to digest d、fatty acid with long chain, without carbon-carbon double bond takes shorter to digest.
5、which of the followings are monosaccharide？ a、fructose b、glucose c、sucrose d、galactose
6、which of the following statements about polysaccharide are true? a、polysaccharide are formed by 10 or more monosaccharides linked by a-1,4 glycosidic bonds or a-1.6 glycosidic bonds. b、insoluble, sweet less, easy to form crystal, no reducibility c、major polysaccharides are starch, glycogen, cellulose d、can be broken down into simple sugar by enzymes or acid
7、which of the following statements are true for carbohydrates? a、provide energy b、make tissues and bioactive components c、provide 4 kcal of energy per gram d、protein sparing effect e、anti-ketogenesis
8、which of the following statements are true for dietary fiber? a、promote satiety b、promote bowl movement c、reduce blood sugar and blood cholesterol d、provide energy e、improve gut bacteria
9、which of the followings are resources for carbohydrates? a、vegetable b、fruit c、meat d、milk e、egg
10、plant fat is easier to digest than that of animal fat.
chapter 6 nutrients (2)
week 6 unit quiz
1、which of the following is essential fatty acid？ a、linoleic acid b、arachidonic acid c、palmitic acid d、stearic acid
2、the energy required to maintain the body’s most basic life activities is measured under controlled and standardized conditions—at least _____ hours fasting, shortly after awakening in the morning, and with comfortable room temperature. a、6 b、8 c、10 d、12
3、which of the following statement is wrong about the thermal effect of food? a、the thermal effect of protein is about 60% b、the thermal effect of carbohydrates is about 5% to 6% c、the thermal effect of fat is about 4% to 5% d、the thermal effect of mixed food is about 10%
4、which of the following foods contain phytosterols？ a、egg yolk b、vegetable oil c、seeds d、nuts
5、which of the following statements are functions of lipoids？ a、provide energy b、form the lipid bilayer of the cell membrane c、emulsifiers d、improve the function of cardiovascular system and nervous system
6、which of the following statements are the main functions of blood lipids? a、stored in fatty tissue b、provide energy by oxidation c、form biomembrane d、converted to other substances
7、which of the following statements are true？ a、dha maintains normal vision and promotes brain development of infants b、linoleic acid and arachidonic acid mainly come from vegetable oil c、linoleic acid and arachidonic acid regulate blood lipids, participate in phospholipid formation, promote growth, development and pregnancy d、α linolenic acid is the source of epa and dha
8、which of the following statements are methods of measuring daily energy requirements of body？ a、calculation b、directly measured c、indirectly measured d、doubly labeled water
9、the hydrolysis rate of triglycerides is not related to the length and degree of unsaturation of the chain.
10、nicotine, caffeine, disease, etc. cannot change the basal metabolic rate.
chapter 7 nutrients (3)
week 7 unit quiz
1、which of the following statement about physiological functions of sodium is true? a、participate in blood coagulation, hormone secretion b、constitute bones and teeth c、promote the activity of enzymes in the body d、maintain acid-base balance
2、vitamin c is absorbed in oxidized form and reduced after entering the body, requiring ____to participate in the process. a、glutamic acid b、glycine c、glutathione d、tryptophan
3、which of the following statement about vitamin c is false？ a、vitamin c enters the blood circulation from the intestine through diffusion or active transport b、anti-oxidation, scavenge oxygen free radicals in the body c、vitamin c is absorbed in a reduced form and is oxidized after entering the body d、vitamin c is mainly excreted through urine, followed by sweat and feces
4、_____ inhibits the absorption of calcium? a、vitamin d b、fatty acid c、certain kinds of amino acids d、calcium to phosphorus ratio in food
5、50% -80% of vitamin d in food is absorbed in ____ and enters the blood via lymph. a、small intestine b、large intestine c、liver d、stomach
6、which of the following vitamins are fat-soluble vitamins？ a、vitamin a b、vitamin d c、vitamin c d、vitamin b1
7、which of the following statements lead to vitamins deficiency？ a、insufficient intake b、decreased absorption and utilization c、increased vitamin requirements d、excessive consumption
8、which of the following statements are the main physiological functions of vitamin a? a、maintains normal vision b、maintains epithelial cells growth and differentiation c、immune function d、promotes cell growth and differentiation
9、which of the following statements are the main physiological characteristics of minerals? a、participate in the construction of the human tissue b、regulate the permeability of cell membrane, maintain osmotic pressure, and maintain the acid-base balance in the body c、maintain nerve and muscle excitability d、components of hormones, vitamins, proteins and various enzymes
10、vitamins are the materials to make up body tissues and provide energy.
week 7 unit assignment
1、what are the differences between fat-soluble and water-soluble vitamins? (30%) what should we pay attention to during the diet? (30%) do you think you need additional supplements (such as multivitamin tablets, super-vita, etc.)? (20%) what should we pay attention to if we supplement vitamins with dietary supplements? (20%)
chapter 8 life cycle nutritional requirements
week 8 unit quiz
1、during pregnancy, ____plays an important role in the development of fetal nervous system. a、lipids b、protein c、carbohydrates d、minerals
2、which of the following situation is suitable for breastfeeding? a、the mother is healthy and secretes breast milk normally b、the mother is taking medicine c、the mother is drinking or taking illegal medicine d、the mother suffers from diseases
3、preschool children need about grams of total fatty acids per kilogram of body weight per day. a、2-3 b、4-6 c、6-8 d、7-10
4、due to decreased muscle tissue, fatty tissue is relatively increased and the basal metabolic rate of the elderly decreases by about ____ compared with middle-aged people. a、5-10% b、10-15% c、15-20% d、20-25%
5、what attentions should be paid attention to during infants feeding ? a、provide a large amount of nutrition to the infant b、the nutrient requirements of the infant c、whether the infant's physical development is sufficient to handle different types of food d、prevent and control allergic reactions
6、energy plays a vital role in breastfeeding. which of the following statements are the main functions of energy? a、secrete breast milk b、supplement nutrition loss during pregnancy c、supplement nutritional requirements during delivery d、promote the recovery of the function of various organs and tissues
7、which of the following immune active substances do colostrum （the first secretion from the mammary glands after giving birth）generally have? a、lactoferrin b、lysozyme c、immunoglobulin d、white blood cells
8、a balanced diet is very important for the elderly. the main measures of a balanced diet are a、proper proportions of food groups b、proper cooking methods c、reasonable intake of dietary supplements d、healthy lifestyle
9、absorption and utilization of calcium in the elderly are reduced, and the hematopoietic function is also reduced. therefore, dietary supplements are usually needed for the elderly to meet the requirements of calcium and iron.
10、pitting edema may occur without obvious weight loss for children who develop severe malnutrition.
chapter 9 dietary approach for prevention and management of nutrition-related diseases
week 9 unit quiz
1、which of the following statements is wrong about the characteristics of the prevalence of hypertension? a、the prevalence of primary hypertension increases with age b、the prevalence of hypertension for women is always lower than that of men c、the prevalence of hypertension in the high latitude cold area is higher than that in the low latitude warm area d、the higher the intake of salt and saturated fatty acids, the higher the average blood pressure level and prevalence of hypertension
2、which of the following statements is ture about diabetes？ a、diabetes is not a familial inherited disease b、the incidence of diabetes decreases with age, because children prefer to eat sugar c、diabetes is not related to the pace of life and competition pressure d、moderate-intensity physical activity significantly reduces the risk of diabetes compared with low-intensity physical activity
3、which of the following statements is wrong about the effect of protein intake on cancers? a、if dietary protein intake is too low, the incidence of gastrointestinal cancer will increase b、soy products, especially soy milk, can reduce the incidence of gastric cancer c、dietary animal protein intake is negatively correlated with breast cancer, colon cancer, rectal cancer, pancreatic cancer, endometrial cancer d、dietary animal protein intake is positively correlated with breast cancer, colon cancer, rectal cancer, pancreatic cancer, endometrial cancer
4、which of the following statements is wrong about the effect of lipids intake on hypertension? a、increasing intake of unsaturated fatty acids is beneficial to lower blood pressure b、decreasing intake of saturated fatty acids is beneficial to lower blood pressure c、increasing intake of unsaturated fatty acids and saturated fatty acids is beneficial to lower blood pressure d、the effect of unsaturated fatty acids and saturated fatty acids on lowering blood pressure is opposite
5、which of the following statements are true about the relationship between sodium intake and hypertension? a、sodium intake is positively correlated with blood pressure level and prevalence of hypertension b、sodium intake is negatively correlated with blood pressure level and prevalence of hypertension c、the relationship between sodium intake and blood pressure level and prevalence exists in adults, children and adolescents d、the relationship between sodium intake and blood pressure level and prevalence exists in adults, children and adolescents
6、which of the following statements are true about patients with gout？ a、male blood uric acid> 420 μg/l, female blood uric acid > 350 μg/l b、tophi are found c、sodium urate crystals are found in the joint fluid or sodium urate deposition is found in the tissue d、there are more than two typical attacks (sudden onset, severe pain in the night and relief during the day, limited to the distal end of the lower limbs) and treated with colchicine, relief within 2 days
7、which of the following are anticarcinogenic factors? a、vitamin b、minerals c、unsaturated fatty acid d、dietary fiber
8、which of the following statements are true about dietary structure and the incidence of cancer? a、people whose dietary structure based on plant-based foods are at high risk of suffering from digestive tract cancers such as gastric cancer and esophageal cancer, but the risk of breast cancer and prostate cancer is low b、there is no relationship between the incidence of cancer and dietary structure c、the incidence of breast cancer and prostate cancer is high in people whose dietary structure is based on animal foods, but the incidence of gastric cancer and esophageal cancer is low d、the cancer mortality rate in the mediterranean region is lower than that in european and american countries
9、we only need to adopt a proper and healthy diet, then blood glucose level will be controlled to achieve the purpose of curing diabetes.
10、after satisfying the physiological requirements, additional supplements of vitamin c, d, e, carotene, and dietary supplements such as zinc, selenium, and calcium will inevitably reduce the risk of cancer.
final exam
objective questions
1、functional foods are rich in ______ to provide health benefits and reduce disease risks. a、protein b、carbohydrates c、biologically active substance d、minerals
2、which of the following population does not need to maintain a positive nitrogen balance? a、infants b、adolescents c、pregnant women d、adult male
3、the amino acid pattern refers to a、the content of various amino acids b、the composition ratio of various essential amino acids c、the composition ratio of various non-essential amino acids d、the composition ratio of various amino acids
4、which of the following food is the best source of iron? a、fruits b、vegetables c、animal liver d、bean products
5、which of the following is the indicator of high gi food？ a、gi>55 b、gi>65 c、gi>70 d、gi>85
6、according to chinese dris, the recommended proportion of energy provided by energy-yielding nutrients in the total energy is______? a、carbohydrates 55％～65% fat 20％～30% protein 30％～40％ b、carbohydrates 30％～40% fat 20％～30% protein 10％～15％ c、carbohydrates 55％～65% fat 20％～30% protein 10％～15％ d、carbohydrates 55％～65% fat 30％～40% protein 10％～15％
7、the overall goals of dietary treatment for diabetics do not include a、maintain or reach an ideal body weight b、provide personalized balanced meals to ensure the quality of life c、give up drug treatment d、protect islet function, maintain better metabolic control, and reduce the risk of acute and chronic complications
8、which of the following nutritional information source is relatively reliable? a、the government or authoritative health agency website b、news c、expert opinion d、entertainment magazine
9、trans fatty acids significantly _________ a、increases ldl level and decreases hdl level b、decreases ldl level and decreases hdl level c、increases ldl level and increases hdl level d、decreases ldl level and increases hdl level
10、which of the following statement is wrong about vitamins？ a、vitamin a against xerophthalmia b、vitamin e against infertility c、vitamin b6 against beriberi d、vitamin d against rickets
11、people with stomach problems should eat fruits (especially acidic) on an empty stomach to relieve gastrointestinal discomfort.
12、functional foods supplement only one kind of nutrient.
13、low-tar cigarettes and chinese herbal cigarettes reduce the harm caused by smoking.
14、the 24-hour recall method is not suitable for children under 7 years old and the elderly over 70 years old.
15、it is often unnecessary to consider damage and loss during processing and cooking when calculating dietary nutrient intake.
16、bone marrow is the hematopoietic organ and the origins of various immune cells.
17、biological value is an indicator of the degree of utilization of food protein after digestion and absorption. the higher the biological value, the higher the degree of utilization by the body.
18、the hydrolysis rate of triglycerides is relevant to the length of the chain.
19、vitamins are the components of body tissues and provide energy for the body.
20、hypertension is a chronic systemic disease caused by the interaction of genetic (multi-gene) and environmental (multi-risk) factors.
subjective question
1、you are young, and you think that noncommunicable chronic diseases seem to be very far away from you. however, “an ounce of prevention is worth a pound of cure". based on your genetic background, gender, age, current work/study and family status, how do you perceive your current health status? (20%) what are your expectations for your future health status? (20%) how do you plan to improve your health status? (20%), especially on dietary planning? (40%)