Chapter 17

Chemistry for Changing Times, 14e (Hill/McCreary)
Chapter 17 Food
17.1 Multiple Choice Questions
1) It is estimated that over ________ of adults in the United States are overweight.
A) 35%
B) 45%
C) 68%
D) 20%
Answer: C
Diff: 3 Var: 27 Page Ref: Sec. 17.1
Global Obj: Global 1: Demonstrate an understanding of the principles of scientific inquiry and Global 5:
Demonstrate an understanding of the impact of science on society.
2) Lactose is hydrolyzed to
A) glucose and mannose.
B) glucose and fructose.
C) fructose and galactose.
D) glucose and galactose.
Answer: D
Global Obj: Global 2: Demonstrate the ability to think critically and employ critical thinking skills.
3) Blood sugar is
A) fructose.
B) glucose.
C) lactose.
D) galactose.
Answer: B
Global Obj: Global 2: Demonstrate the ability to think critically and employ critical thinking skills and
Global 5: Demonstrate an understanding of the impact of science on society.
Learning Obj: LO 17.1 Identify dietary carbohydrates, and state their sources and function.
4) Honey is primarily
A) fructose and glucose.
B) fructose and mannose.
C) sucrose.
D) glucose and mannose.
Answer: A
1
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5) High fructose corn syrup is produced
A) from genetically engineered corn that produces more fructose than glucose upon hydrolysis.
B) by processing normal glucose rich corn syrup with an enzyme that converts glucose to fructose.
C) by adding synthetic fructose to normal corn syrup.
D) by a combination of all of the above processes.
Answer: B
6) Compared to normal corn syrup, high fructose corn syrup is

A) sweeter.
B) less sweet.
C) the same sweetness.
D) higher in calories.
Answer: A
7) Persons with lactose intolerance

A) are allergic to lactose.
B) lack the enzyme for the breakdown of lactose.
C) have a deficiency of lactose.
D) have a bitter taste response to lactose.
Answer: B
8) Lactose could be considered to be a

A) blood sugar.
B) milk sugar.
C) muscle sugar.
D) table sugar.
Answer: B
2
9) In the presence of oxygen, glucose is broken down to
A) carbon dioxide, water, and energy.
B) oxygen, water, and energy.
C) carbon dioxide.
D) energy.
Answer: A
Global Obj: Global 1: Demonstrate an understanding of the principles of scientific inquiry.
10) When starch is digested, it is hydrolyzed to

A) sucrose.
B) glucose.
C) ribose.
D) lactose.
Answer: B
11) From your body's perspective, glucose is

A) a fuel.
B) an oxidizing agent.
C) a source of structural material.
D) all of the above
Answer: A
12) Glucose is broken down through a set of ________ chemical reactions.

A) 30
B) 40
C) 50
D) 20
Answer: C
3
13) Complex carbohydrates are essentially polymers of
A) glucose.
B) fatty acids.
C) nucleic acids.
D) glycerol.
Answer: A
14) The body stores a relatively small amount of excess glucose as

A) cellulose.
B) glycogen.
C) protein.
D) fat.
Answer: B
15) The body stores most excess glucose as

A) cellulose.
B) glycogen.
C) protein.
D) fat.
Answer: D
16) Animal starch is

A) glucose.
B) cellulose.
C) glycogen.
D) fat.
Answer: C
4
17) A good source of complex carbohydrates is
A) sucrose.
B) lactose.
C) cereal grains.
D) beef steak.
Answer: C
18) Fats are

A) esters.
B) glycerols.
C) amides.
D) aldehydes.
Answer: A
Learning Obj: LO 17.2 Identify dietary lipids, and state their function.
19) Most fats are

A) pentaglycerides.
B) monoglycerides.
C) triglycerides.
D) diglycerides.
Answer: C
20) In the body, fat serves as a

A) thermal insulator.
B) protective covering of organs.
C) reserve energy supply.
D) all of the above
Answer: D
5
21) The first step in the hydrolysis of fats is splitting them into fatty acids and
A) methanol.
B) ethanol.
C) fructose.
D) glycerol.
Answer: D
22) Arteriosclerosis is a condition affecting the

A) heart.
B) arteries.
C) brain.
D) lungs.
Answer: B
23) Saturated fats have

A) primarily C—C bonds.
B) a large proportion of C C bonds.
C) one or more C C bonds.
D) an odd number of carbon atoms.
Answer: A
24) Polyunsaturated fats have

A) primarily C—C bonds.
B) a large proportion of C C bonds.
C) one or more C C bonds.
D) an odd number of carbon atoms.
Answer: B
25) Fats and cholesterol are carried in the blood by association with
A) hemoglobin.
B) lipids.
C) lipoproteins.
D) glucose.
Answer: C
6
26) Lipoproteins are classified by
A) density.
B) carbon number.
C) amino acid sequence.
D) iodine number.
Answer: A
27) Low-density lipoproteins are the blood carriers of

A) triglycerides.
B) oxygen.
C) fatty acids.
D) cholesterol.
Answer: D
28) Very low-density lipoproteins are the blood carriers of

A) triglycerides.
B) oxygen.
C) fatty acids.
D) cholesterol.
Answer: A
29) High-density lipoproteins are the blood carriers of

A) triglycerides.
B) oxygen.
C) fatty acids.
D) cholesterol.
Answer: D
7
30) High-density lipoprotein is often called "good cholesterol" because it
A) breaks down cholesterol in the bloodstream.
B) delivers cholesterol to the cells for use.
C) carries cholesterol to the lungs where it is oxidized.
D) transports cholesterol to the liver where it is processed and excreted.
Answer: D
31) Low-density lipoprotein is often called "bad cholesterol" because it

A) breaks down cholesterol in the bloodstream.
B) delivers cholesterol to the cells where it may be deposited in arteries.
C) carries cholesterol to the lungs where it is oxidized.
D) transports cholesterol to the liver where it is processed and excreted.
Answer: B
32) There is some evidence that exercise increases

A) HDL.
B) LDL.
C) VLDL.
D) all lipoproteins.
Answer: A
33) Which of the following lipoproteins has the highest percentage of protein?
A) HDL
B) LDL
C) VLDL
D) All lipoproteins have the same percentage of protein.
Answer: A
8
34) A serving of a low fat cream cheese contains 6 g of fat and 3 g of protein. What percentage of calories
comes from fat? (1 g fat = 9 kcal) (1 g protein = 4 kcal)
A) 70%
B) 69%
C) 20%
D) 82%
Answer: D
Global Obj: Global 4: Demonstrate the quantitative skills needed to succeed in chemistry and Global 5:
Demonstrate an understanding of the impact of science in society.
35) One serving of chunk light tuna in water contains 0.5 g of fat. (1 g fat = 9 kcal.)The total food calories
in one serving is 60. What percentage of calories come from fat?
A) < 1%
B) 7.5%
C) 15%
D) 75%
Answer: B
36) The class of foods that has the highest caloric value is
A) carbohydrates.
B) fats.
C) protein.
D) vitamins.
Answer: B
37) Some of the fat-laden foods are cream, butter, margarine and
A) fish.
B) celery.
C) fruit.
D) salad oils.
Answer: D
9
38) The purpose of casein in milk is
A) as an enzyme.
B) to stabilize the emulsion of butterfat in water.
C) as a monosaccharide.
D) as a catalyst.
Answer: B
39) It has been shown that Greenlanders who eat a lot of fish have a low risk of heart disease despite the
fact that their diet is high in fat and cholesterol. This is probably due to
A) polyunsaturated fatty acids.
B) taking aspirin.
C) complexing agents.
D) vigorous exercise.
Answer: A
40) A 2000 Calorie per day diet should contain not more than ________ grams of fat. (1 g of fat = 9 kcal.)
A) 67
B) 50
C) 30
D) 11
Answer: A
41) A 2000 Calorie per day diet should contain not more than ________ grams of saturated fat.
(1 g of fat = 9 kcal.)
A) 67
B) 22
C) 33.5
D) 10
Answer: B
10
42) Cholesterol is a
A) fully saturated triglyceride.
B) highly unsaturated triglyceride.
C) fatty acid.
D) steroidal alcohol.
Answer: D
43) Cholesterol does NOT occur in

A) coconut oil.
B) butter.
C) pork fat.
D) lard.
Answer: A
44) Cholesterol that is present in the blood serum is closely associated with
A) overactive kidneys.
B) hardening of the arteries.
C) diabetes.
D) osteoporosis.
Answer: B
45) Which of the following statements is NOT true for trans fatty acids?
A) Both hydrogens are on the same side of the double bond.
B) They are more likely to be solids than cis fatty acids.
C) They do not have a bend in the overall hydrocarbon chain.
D) They can stack together more closely than cis fatty acids.
Answer: A
11
46) Partial hydrogenation of vegetable oils results in all of the following EXCEPT
A) soft and pliable fats that can be easily spread.
B) fewer double bonds in the fat.
C) an increase in trans fatty acids.
D) an increase in omega-3 fatty acids.
Answer: D
47) When oil and water are mixed vigorously, the oil is broken up into tiny droplets that are dispersed
throughout the water. This dispersed mixture is a(n)
A) bile mixture.
B) emulsion.
C) lipoprotein.
D) organophosphate.
Answer: B
48) Proteins are polymers of

A) glucose.
B) amino acids.
C) maltose.
D) fructose.
Answer: B
Learning Obj: LO 17.3 List the essential amino acids, and explain why we need proteins.
49) How many essential amino acids are there?

A) 9
B) 20
C) 40
D) 1000
Answer: A
12
50) Kwashiorkor is a disease caused by
A) lack of iodine.
B) iron deficiency.
C) extreme lack of protein and vitamins.
D) sedentary life style.
Answer: C
Learning Obj: LO 17.4 Describe protein deficiency diseases and their causes.
51) Amino acids that are not synthesized by the human body and must be obtained in food sources are
called
A) nucleic acids.
B) carboxylic acids.
C) essential amino acids.
D) vitamins.
Answer: C
52) The number of different amino acids that combine to form human protein is generally recognized as
A) 10.
B) 20.
C) 35.
D) 45.
Answer: B
53) An all-vegetable diet is usually lacking in

A) magnesium and potassium.
B) sodium and potassium.
C) vitamin C and D.
D) vitamin B12, calcium, iron, riboflavin, and vitamin D.
Answer: D
13
54) Complete (adequate) protein contains
A) all the known amino acids.
B) all the amino acids found in human protein.
C) all the essential amino acids.
D) all the amino acids for which U.S. RDAs have been established.
Answer: C
55) High quality (better than adequate) protein is a protein that

A) contains all the amino acids found in human protein.
B) contains all the known amino acids.
C) contains all the essential amino acids in about the same ratio as they occur in human protein.
D) contains all the amino acids in the same sequence as they are found in human protein.
Answer: C
56) Which does NOT provide a complete protein?

A) meat
B) cheese
C) eggs
D) soy protein
Answer: D
57) Which of the following has the highest protein conversion efficiency?
A) beef
B) cereal grains
C) chicken
D) milk and eggs
Answer: B
14
58) It is estimated that minerals compose ________ of the mass of the human body.
A) 1%
B) 4%
C) 18%
D) 24%
Answer: B
Learning Obj: LO 17.5 Identify the vitamins and the bulk dietary minerals, and state their functions.
59) Iron plays a central role in

A) protein synthesis.
B) nucleic acid replication.
C) hemoglobin structure and oxygen transport.
D) bones.
Answer: C
60) Which class of nutrients in itself does not provide any energy to the human body?
A) minerals
B) fats
C) carbohydrates
D) proteins
Answer: A
61) How many elements are "essential" to life?

A) 10
B) 30
C) 70
D) 110
Answer: B
15
62) Iodine is an important mineral in the proper functioning of the
A) brain.
B) thyroid.
C) intestines.
D) heart.
Answer: B
63) Excess intake of sodium chloride (salt) can cause

A) diabetes.
B) goiter.
C) hypertension.
D) phenylketonuria.
Answer: C
64) Vitamins can be grouped into two broad categories:

A) the B complex and the rest.
B) fat soluble and water soluble.
C) acids and esters.
D) esters and amines.
Answer: B
65) Fat soluble vitamins are

A) stored in the body.
B) excreted from the body.
C) rapidly decomposed in the body.
D) less important than water soluble vitamins.
Answer: A
16
66) Water soluble vitamins
A) are needed every day or so.
B) are not excreted.
C) do not lose their vitamin content when cooked.
D) are stored in the fat.
Answer: A
67) A deficiency of vitamin A may cause

A) schizophrenia.
B) blindness.
C) cardiac arrest.
D) stroke.
Answer: B
68) Which of the following vitamins can cause sickness if taken in too large a quantity?
A) A and D
B) C
C) B complex
D) K
Answer: A
69) The fat soluble vitamins are

A) A, B, C, K.
B) A, C, D, K.
C) A, D, E, K.
D) B, C, D, E.
Answer: C
17
70) A disease or condition that vitamin C is known to cure is
A) beriberi.
B) scurvy.
C) colds.
D) diabetes.
Answer: B
71) Vitamins are specific organic compounds that are required in the diet to
A) aid in digestion of proteins.
B) prevent deficiency diseases.
C) provide essential amino acids.
D) provide fiber.
Answer: B
72) Fiber in the diet appears to benefit individuals with all of the following EXCEPT
A) high blood pressure.
B) scurvy.
C) diabetes.
D) diverticulitis.
Answer: B
73) Fiber in the diet may do all of the following EXCEPT

A) delay stomach emptying.
B) prevent constipation.
C) lower cholesterol levels.
D) increase the number of calories absorbed.
Answer: D
18
74) Fiber in the diet
A) provides quick energy.
B) is readily converted to fat.
C) makes a person feel full and therefore take in less food.
D) is rich in vitamins.
Answer: C
75) Which of the following is NOT a good source of dietary fiber?

A) cellulose
B) glycogen
C) gums
D) pectins
Answer: B
76) A sticky material that is used for gelling, thickening or stabilizing foods such as jams or jelly is known
as a(n)
A) amylose.
B) triglyceride.
C) gum.
D) humectant.
Answer: C
77) Which of the following is required for the transport of oxygen by hemoglobin?
A) calcium ions (Ca2+)
B) chloride ions (Cl-)
C) iron(II) ions (Fe2+)
D) sodium ions (Na+)
Answer: C
19
78) Ketosis is a condition that develops during
A) starvation.
B) overeating.
C) exercise.
D) stress.
Answer: A
Learning Obj: LO 17.6 Describe the effects of starvation, fasting, and malnutrition.
79) In the late stages of extended starvation or fast, the body uses what as a source of energy?
A) fat
B) carbohydrate
C) glycogen
D) protein
Answer: D
80) Processing of foods generally decreases

A) vitamins.
B) minerals.
C) fiber.
D) all of the above
Answer: D
81) The symptoms of ________ include acidosis.

A) beriberi
B) diabetes
C) kwashiorkor
D) scurvy
Answer: B
20
82) The U.S. government agency charged with keeping our food safe is the
A) EPA.
B) OSHA.
C) FDA.
D) NCAA.
Answer: C
Learning Obj: LO 17.8 Describe the historic impart of our desire for a variety of flavors and aromas, and
of our search for sugar substitutes.
83) Vanilla extract and imitation vanilla flavoring differ in that the extract
A) is purer.
B) is more healthful.
C) contains a greater variety of chemicals.
D) contains fewer carcinogens.
Answer: C
Learning Obj: LO 17.7 List commonly used flavorings in food.
84) The addition of nutrients to replace those lost in processing is called

A) enrichment.
B) fortification.
C) GRAS.
D) incidental addition.
Answer: A
85) Potassium iodide is added to table salt to prevent

A) goiters.
B) caking.
C) oxidation.
D) spoiling.
Answer: A
21
86) Natural food colors include
A) vinegar and oranges.
B) peppermint and banana.
C) beet juice, grape hulls, and saffron.
D) grapes and milk.
Answer: C
87) Table salt is a

A) flavoring.
B) flavor enhancer.
C) preservative.
D) coloring.
Answer: B
88) Acesulfame K is a(n)

A) artificial sweetener.
B) vitamin.
C) protein.
D) monosaccharide.
Answer: A
89) The relative sweetness scale uses ________ as a reference.

A) propionic acid
B) mannose
C) water
D) sucrose
Answer: D
22
90) Low calorie sweeteners have
A) low calorie structures.
B) fewer atoms than natural sweeteners.
C) greater sweet taste per molecule.
D) all of the above
Answer: C
91) All of the following are sweet additives EXCEPT

A) sorbitol.
B) aspartame.
C) splenda.
D) sodium benzoate.
Answer: D
92) Which of the following combinations account for roughly 98% of the additives we use in our food?
A) corn syrup, salt and sugar
B) vitamin C, corn syrup and MSG
C) flavor extracts, salt and sugar
D) salt, corn syrup and vitamin C
Answer: A
Learning Obj: LO 17.9 Identify the beneficial additives in foods, and those that are somewhat
controversial.
93) Food additives are used

A) as antioxidants.
B) to enhance or improve the taste of food.
C) as preservatives.
D) all of the above
Answer: D
controversial.
23
94) Which of the following is NOT a purpose for combining food with additives?
A) to add nutritional value
B) to improve the appearance of food
C) to retard spoilage
D) Additives have been used for all of the above purposes.
Answer: D
controversial.
95) Benzoic acid serves as a(n)

A) coloring agent
B) preservative.
C) moisturizer.
D) reducing agent.
Answer: B
controversial.
96) Which of the following is a synthetic antioxidant?

A) aflatoxin B1
B) vitamin A
C) tert-butylhydroquinone
D) sodium propionate
Answer: C
controversial.
97) Calcium propionate is added to bread to

A) prevent oxidation.
B) replace Ca2+ lost in processing.
C) retard mold growth.
D) enhance the flavor.
Answer: C
controversial.
24
98) Which substance is added to foods high in oil and fat to prevent rancidity?
A) BHT
B) sodium chloride
C) β-carotene
D) MSG
Answer: A
controversial.
99) Fats and oils turn rancid by reaction with

A) cellulose.
B) hydrogen.
C) oxygen.
D) ethanol.
Answer: C
100) Which of the following is a natural antioxidant?

A) vitamin C
B) vitamin E
C) BHA
D) cellulose
Answer: B
Diff: 3 Var: 50+ Page Ref: Sec. 17.7
controversial.
101) Which of the following statements about nitrites is NOT true?

A) Nitrites are very effective as inhibitors of Clostridium botulinum.
B) Much more nitrite is needed to prevent botulism than to keep meat looking pink.
C) Nitrites have been implicated in causing stomach cancers.
D) In the presence of stomach acid, nitrites are converted to nitrous acid.
Answer: B
controversial.
25
102) The yellow-orange color of carrots is due primarily to
A) chlorophyll.
B) β-carotene.
C) FD&C yellow.
D) BHA.
Answer: B
103) The GRAS list indicates the generally recognized accepted as safe
A) carcinogens.
B) essential vitamins.
C) illegal drugs.
D) food additives.
Answer: D
Learning Obj: LO 17.10a Define the GRAS list and food additives allowed under the provisions.
104) Which additive serves no nutritive function?

A) KI
B) FeCO3
C) vitamin E
D) FD&C Yellow #6
Answer: D
controversial.
105) Which of the following artificial sweeteners is NOT approved by the FDA?
A) cyclamates
B) sodium saccharin
C) neotame
D) sucralose
Answer: A
26
106) An extremely dangerous toxin produced by bacteria in improperly canned food is
A) LiHCO3.
B) botulin.
C) butyric acid.
D) glucose.
Answer: B
controversial.
107) Aflatoxin B1 is a(n)

A) antioxidant.
B) carcinogen found in moldy peanuts.
C) mold inhibitor.
D) vitamin.
Answer: B
controversial.
108) If no additives were added to our food supply, which of the following would be most likely to
occur?
A) fewer cases of food poisoning
B) increased food spoilage, which could lead to a major reduction of the world's food supply
C) increased food nutrition
D) decreased food costs
Answer: B
controversial.
109) All of the following are biological agents that can cause food poisoning EXCEPT
A) the E. coli O157:H7 strain.
B) Norwalk virus.
C) antibiotics added to animal feed.
D) Salmonella contamination of poultry and other foods.
Answer: C
controversial.
27
110) Which of the following statements about extraction of molecules by using ethanol and supercritical
carbon dioxide is most correct?
A) Nonpolar molecules can be extracted by using ethanol.
B) Polar molecules can be extracted by using supercritical carbon dioxide.
C) Polar molecules are best extracted by using ethanol.
D) Polar molecules cannot be extracted by either ethanol or supercritical carbon dioxide.
Answer: C
Learning Obj: LO 17.12 Describe how green chemistry has made the extraction of natural products,
bioactive food components, and essential oils from plants safer and less hazardous.
111) Many organic solvents are no longer used for large-scale extraction of chemicals from plants. Why
are organic solvents being replaced?
A) Organic solvents are safer, but more expensive.
B) Organic solvents generate smaller volumes of waste.
C) Organic solvents are often mutagenic or carcinogenic.
D) Organic solvents do not extract most low polarity compounds.
Answer: C
112) The use of new and greener solvents has resulted in all of the following EXCEPT
A) safer reaction conditions.
B) lower risk of fires.
C) more hazardous reaction conditions.
D) reduced production of waste materials.
Answer: C
17.2 True/False Questions
1) Complex carbohydrates are better nutrition for humans than simple sugars.
Answer: TRUE
28
2) Corn oil contains cholesterol.
Answer: FALSE
3) Fats are stored in adipose tissue in the human body.

Answer: TRUE
4) A total vegetarian diet supplies an adequate amount of everything a human needs to be totally healthy.
Answer: FALSE
5) Peanut butter sandwiches provide complete protein.

Answer: TRUE
6) Trace elements such as zinc are helpful but not required for the proper functioning of the human body.
Answer: FALSE
7) Fat-soluble vitamins are eliminated from the body relatively quickly.

Answer: FALSE
8) Dietary fiber is always water insoluble.

Answer: FALSE
29
9) Calcium is required in our daily diet.
Answer: TRUE
10) Dietary supplements are regulated as foods rather than as drugs.

Answer: TRUE
11) Processed foods contain more nutrients than unprocessed foods.

Answer: FALSE
12) A lack of insulin will cause the liver to begin using fats for energy.
Answer: TRUE
13) Malnutrition can develop from eating too many processed foods.
Answer: TRUE
14) A humectant is a moisturizing agent.

Answer: TRUE
15) Free radicals have an unpaired electron and are highly reactive.
Answer: TRUE
30
16) Nitrites have been investigated as a possible cause of stomach cancer.
Answer: TRUE
controversial.
17) A food additive must be shown to be safe for its intended use before it can be added to food.
Answer: TRUE
controversial.
18) All of the currently approved artificial sweeteners are derived from natural sugars.
Answer: FALSE
19) Most illnesses caused by food contamination are a result of biological contamination rather than
chemical additives.
Answer: TRUE
controversial.
20) Aflatoxin B1 is a carcinogen that is found in raw fish.

Answer: FALSE
controversial.
21) Very few cases of food poisoning occur in the United States.
Answer: FALSE
31
22) Banning food additives would result in a safer food supply.
Answer: FALSE
controversial.
23) One advantage of extracting organic molecules with ethanol or supercritical carbon dioxide is that
there is less hazardous waste generated.
Answer: TRUE
17.3 Short Answer Questions
1) Wood is ________ percent cellulose and cotton is almost ________ cellulose.

Answer: 50; 100
2) Bread, cereals, and pasta are rich in ________.

Answer: starches.
3) The body stores some excess glucose as glycogen in the ________ and ________.
Answer: liver; muscles
4) A serving of peanut butter contains 204 food calories. The serving contains 9 grams of protein, 16
grams of fat and 6 g of carbohydrate. What percentage of calories comes from fat? (1 g fat = 9 kcal)
(1 g protein = 4 kcal) (1 g carbohydrate = 4 kcal)
Answer: 71%
32
5) Neotame is 13000 times as sweet as sucrose. This means that if you use a teaspoon of sugar, you could
replace it with ________ teaspoon of neotame.
Answer: 1/13000
6) What makes a low calorie sweetener low calorie?

Answer: low calorie structures
7) Some food additives are listed on the GRAS list. What does the acronym GRAS stand for?
Answer: generally recognized as safe
Learning Obj: LO 17.10a Define the GRAS list and food additives allowed under the provisions.
17.4 Essay Questions
1) High fructose corn syrup is often used to sweeten soft drinks. Discuss briefly the difference between
corn syrup and high fructose corn syrup.
Global Obj: Global 2: Demonstrate the ability to think critically and employ critical thinking skills, Global
5: Demonstrate an understanding of the impact of science on society, and Global 8: Communicate
effectively in writing.
2) A significant number of adults suffer from a condition known as lactose intolerance. What is lactose
intolerance and why does it occur?
33
3) What is arteriosclerosis? Why does it often lead to heart attack or stroke?
4) Compare and contrast the roles of LDL and HDL in transporting and processing cholesterol.
5) Explain why meat is an inefficient source of protein.

6) Explain why cellulose has no calories.

7) The textbook classifies the elements essential for life into four categories: the bulk structural elements;
the macrominerals; the trace elements; the ultratrace elements. What do these categories mean? Give an
example of one element in each category.
8) Sodium chloride is an essential nutrient. What problems are associated with a diet that contains too
much sodium chloride?
34
9) What are the origins of the word "vitamin"?
10) What is a dietary mineral?

11) Explain why it is more likely that a child will suffer from a deficiency of vitamin A as opposed to an
adult.
12) Explain why sorbitol and xylitol can be used by diabetics.

35

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Chemistry for Changing Times, 14e (Hill/McCreary)

17.1 Multiple Choice Questions

6) Compared to normal corn syrup, high fructose corn syrup is

7) Persons with lactose intolerance

8) Lactose could be considered to be a

10) When starch is digested, it is hydrolyzed to

11) From your body's perspective, glucose is

12) Glucose is broken down through a set of ________ chemical reactions.

14) The body stores a relatively small amount of excess glucose as

15) The body stores most excess glucose as

16) Animal starch is

18) Fats are

19) Most fats are

20) In the body, fat serves as a

22) Arteriosclerosis is a condition affecting the

23) Saturated fats have

24) Polyunsaturated fats have

27) Low-density lipoproteins are the blood carriers of

28) Very low-density lipoproteins are the blood carriers of

29) High-density lipoproteins are the blood carriers of

31) Low-density lipoprotein is often called "bad cholesterol" because it

32) There is some evidence that exercise increases

43) Cholesterol does NOT occur in

48) Proteins are polymers of

49) How many essential amino acids are there?

53) An all-vegetable diet is usually lacking in

55) High quality (better than adequate) protein is a protein that

56) Which does NOT provide a complete protein?

59) Iron plays a central role in

61) How many elements are "essential" to life?

63) Excess intake of sodium chloride (salt) can cause

64) Vitamins can be grouped into two broad categories:

65) Fat soluble vitamins are

67) A deficiency of vitamin A may cause

69) The fat soluble vitamins are

73) Fiber in the diet may do all of the following EXCEPT

75) Which of the following is NOT a good source of dietary fiber?

80) Processing of foods generally decreases

81) The symptoms of ________ include acidosis.

84) The addition of nutrients to replace those lost in processing is called

85) Potassium iodide is added to table salt to prevent

87) Table salt is a

88) Acesulfame K is a(n)

89) The relative sweetness scale uses ________ as a reference.

91) All of the following are sweet additives EXCEPT

93) Food additives are used

95) Benzoic acid serves as a(n)

96) Which of the following is a synthetic antioxidant?

97) Calcium propionate is added to bread to

99) Fats and oils turn rancid by reaction with

100) Which of the following is a natural antioxidant?

101) Which of the following statements about nitrites is NOT true?

104) Which additive serves no nutritive function?

107) Aflatoxin B1 is a(n)

17.2 True/False Questions

3) Fats are stored in adipose tissue in the human body.

5) Peanut butter sandwiches provide complete protein.

7) Fat-soluble vitamins are eliminated from the body relatively quickly.

8) Dietary fiber is always water insoluble.

10) Dietary supplements are regulated as foods rather than as drugs.

11) Processed foods contain more nutrients than unprocessed foods.

14) A humectant is a moisturizing agent.

1) Wood is percent cellulose and cotton is almost cellulose.