104年 - 104輔仁大學營養科學系二年級轉學考-營養學概論 #57853

科目：研究所、轉學考(插大)-營養學 | 年份：104年 | 選擇題數：20 | 申論題數：7

試卷資訊

所屬科目：研究所、轉學考(插大)-營養學

選擇題 (20)

1. ____ The most energy-dense food sources are (A) carbohydrates. (B) proteins (C) fats. (D) alcohol
2________ The principal form of a lipid in food is (A) starch (B) glucose. (C) short chain fatty acids. (D) triglycerides.
3. _____ The basic chemical structure of protein is (A) simple sugars. (B) carbon, oxygen, and hydrogen only.(C) amino acids.(D) 10-20 linked polypeptides.
4. ____ If a total of 2000 kcal a day were consumed (260 grams from carbohydrate, 65 grams from fat, and 102 grams from protein), what percentage of energy comes from carbohydrate, fat，and protein? (A) 30% carbohydrate, 50% fat, and 20% protein (B) 50% carbohydrate, 30% fat, and 20% protein (C) 20% carbohydrate, 30% fat, and 50% protein (D) 52% carbohydrate, 30% fat, and 18% protein
5. ____ The study of the distribution of disease in human populations is (A) epidemiology (B) dermatology. (C) statistics. (D) biometry.
6. ____ Phytochemicals are (A) available in vitamin and mineral supplements only. (B) absolutely required parts of a diet. (C) chemicals found in plants and animal products.(D) plant substances that probably provide health benefits.
7. ____ Lignans, carotenoids, isoflavones are examples of (A) minerals.(B) benzylchemicals.(C) enzymes.(D) phytochemicals.
8. ____ RDA stands for (A) Recommended Daily Allowance.(B) Required Daily Allowance.(C) Required Dietary Allowance. (D) Recommended Dietary Allowance.
9. ____ The vitamin or mineral content of a food, compared to its total energy content, is referred to as (A) natural density (B) standard of identity. (C) caloric density.(D) nutrient density
10 .____ Labeling laws require that ingredients in food products be listed on the container in descending order of their (A) calories.(B) nutrient density. (C) weight. (D) cost.
11 .____ Saliva contains (a) an amylase.(b) mucus, (c) intrinsic factor. (A) a (B) b (C) a + b (D) a + b + c
12 .____ The small intestine is divided into three segments in descending order (A) ileum, jejunum, duodenum.(B) jejunum, ileum, duodenum (C) duodenum, ileum, jejunum.(D) duodenum, jejunum, ileum.
13 .____ Most of the digestive processes occur in the (A) mouth (B) stomach (C) small intestine. (D) large intestine.(5) colon
14 .____ Bile is formed in the_________and stored in the__________(A) stomach, pancreas.(B) duodenum, kidney.(C) liver, gallbladder.(D) gallbladder, liver.
15 .____ Gastrin, secretin, CCK，and gastric inhibitory peptide are examples of (A) enzymes (B) hormones.(C) active absorption. (D) none of the above
16 .____ Most of digestive enzymes are synthesized by the (A) liver and large intestine. (B) bile and gallbladder.(C) kidneys and esophagus.(D) pancreas and small intestine.
17 .____ The structural part of plants that is classified as dietary fiber is (A) glycogen.(B) starch.(C) cellulose.(D) chitin.
18 .____ While_______suppresses gluconeogenesis,____________increases glycogen breakdown.(A) glucagon/insulin (B) insulin/glucagon (C) insulin/epinephrine (D) cortisol/glucagon
19 .____ The proteins that inactivate foreign bacterial and viruses are (A) enzymes (B) hormones. (C) collagen. (D) antibodies.
20 .____ The feature that chemically distinguishes protein from carbohydrate and fat is the presence of in the structure. (A) carbon (B) chlorine (C) nitrogen (D) hydrogen (E) carboxyl groups

申論題 (7)

(1) Conditionally essential amino acids
(2) Trans fatty acids
(3) Aspartame
(4) Oligosaccharides
(1) If you drink a cup of whole milk, please explain how are the energy nutrients in the milk digested and absorbed? (15%)
(2) Please list and explain two methods to evaluate quality of food protein. (15%)
(3) Please describe the hormonal regulation of the blood glucose level in a healthy person. (10%)