Q1: Circle the best answer for the following multiple-choice questions: (14 marks)

1. The general term used to describe recommended intake levels of nutrients (intake standards) for planning and assessing diets in all healthy people is:
2. Adequate Intake Levels.
3. Tolerable Upper Limits.
4. Essential Nutrients.
5. Dietary Reference Intakes.

2. Which of the following provides the most energy??
3. Fats
   b. Alcohol
   c. Proteins
   d. Carbohydrates

3. What does the Tolerable Upper Intake Level of a nutrient represent??
4. The maximum amount allowed for fortifying a food
5. A number calculated by taking twice the RDA or three times the AI
6. The maximum allowable amount available in supplement form
7. The maximum amount from all sources that appears safe for most healthy people

4. What is the Acceptable Macronutrient Distribution Range (AMDR) for fat?
5. 10-30%
   b. 20-35%
   c. 40-55%
   d. 60-75%

5. All of the following sets of values are included in the Dietary Reference Intakes except:
6. AI
   b. RDA
   c. EAR
   d. LUT

6. The concept of nutrient density is most helpful in achieving what principle of diet planning?
7. Variety
   b. Balance
   c. Moderation
   d. kCalorie control

7. What types of enzymes are responsible for hydrolyzing the proteins in foods?
8. Lipases
   b. Salivases
   c. Proteases
   d. Carbohydrases

8. In what organ does the digestion process begin?
9. Mouth
   b. Stomach
   c. Duodenum
   d. Jejunum-ileum

9. When blood glucose concentration falls, what pancreatic hormone is secreted to stimulate release of stored glucose?
10. Insulin
    b. Glucagon
    c. Epinephrine
    d. Cholecystokinin

10. Which of the following is a characteristic of dietary fibers?
11. They cause diverticulosis
    b. They raise blood cholesterol levels
    c. They are usually found in high-fat foods
    d. They are classified according to solubility in water

11. In the Small intestine a major carbohydrate-digesting enzyme, enters the intestine via the pancreatic duct and continues breaking down the polysaccharides to shorter glucose chains and maltose is:
12. Lipases
13. Pancreatic amylase
14. Proteases
15. None of the above

12. A food contains 5 grams of carbohydrate, 10 grams of fat and 5 grams of protein. How many Calories (kcal) does this food provide?
13. 130
14. 20
15. 80
16. 180
17. 30

13. What is the recommended amount of protein for someone weighing 85 kilograms?
    1. 68 grams
    2. 45 grams
    3. 82 mg
    4. 78 grams

14. Which type of the fat is worst for human health?
15. Saturated fats
16. Trans fat
17. Unsaturated fats
18. All of the above

Q 2: Answer the following questions with T or F : (6 marks)

1. The human body stores glucose as glycogen, but plant cells store glucose as starches. ( )
2. Fibers are not digested, but because they move slowly in the stomach, they delay gastric emptying, thereby providing a feeling of hunger. ( )
3. Fatty acids are linked to each other by peptide bonds. ( )
4. Maltase, Sucrase, and Lactase enzymes are produced in the small intestine.( )
5. When blood glucose increases, the liver cells break down glycogen by hydrolysis reactions into single molecules of glucose and release them into the bloodstream. ( )
6. Fat is distinct from carbohydrates and protein in that they contain nitrogen.( )
7. Fat provides the structural material for cell membranes and participates in cell signaling pathways. ( )
8. Enzymes are proteins that speed up nonchemical reactions. ( )
9. Pancreatic Protease continues protein digestion in the duodenum. ( )
10. Most polyunsaturated vegetable oils are liquid at room temperature, and the more saturated animal fats are solid. ( )
11. The more a person weighs, the less total energy is expended on basal metabolism. ( )
12. The thermic effect of food is greater for high-protein foods than for high-fat foods and for a meal eaten all at once rather than spread out over a couple of hours. ( )

Q 3: Fill the blank with the correct answer: (8 Marks)

1. …………………………….is a hormone which brings glucose out of storage when necessary.
2. …………………………….refers to how quickly glucose is absorbed after a person eats, how high blood glucose rises, and how quickly it returns to normal.
3. The chemical form of energy in food is measured in units called …………………………….
4. …………………………….is a measure of how much blood glucose rises during the 2 hours following ingestion of 50g of carbohydrate.
5. The FDA sets the Daily Value for fiber at …………………………….grams for a 2000-kcalorie intake
6. …………………………….is a hormone that regulates the body’s metabolic rate
7. In the Small intestine when fat enters the small intestine, it triggers the release of the hormone ……………………………., which signals the gallbladder to release its stores of bile.
8. …………………………….is an estimation of the energy required to process food (digest, absorb, transport, metabolize, and store ingested nutrients).

Q4: Short assay questions

1. What is Nonessential amino acids means? (1 Mark)

1. Hunger can be influenced by: (1 Mark)

Good Luck