2021 Nutrition(Wuhan University) 最新满分章节测试答案

本答案对应课程为:点我自动跳转查看
本课程起止时间为:2021-03-03到2021-06-30

Chapter 1 Nutrition in Everyday practice Week 1 unit quiz

小提示:本节包含奇怪的同名章节内容

1、 问题:Fried food usually looks golden in color because of
选项：
A:Fats
B:Maillard reaction
C:Protein
D:Carbohydrates
答案: 【Maillard reaction】

2、 问题:Row egg white contains (       ), which influence the absorption of nutrition value. So it is not advised to eat raw egg.
选项：
A:Avidin
B:Water
C:Antitrypin
D: Vitamin B2
答案: 【Avidin;
Antitrypin】

3、 问题: DF(dietary fiber) usually is usually found in
选项：
A:Fruits
B:Meats
C:Milk
D:Vegetables
答案: 【Fruits;
Vegetables】

4、 问题:The digestibility of whole egg protein is lower than that of soy protein.
选项：
A:正确
B:错误
答案: 【错误】

5、 问题:Vegetables and fruits often contain pectin.
选项：
A:正确
B:错误
答案: 【正确】

6、 问题:Row egg white contains （    ）, which inhibits the body’s ability to use biotin. So it is advised not to eat raw egg.
选项：
A:Avidin
B:Water
C:Antitrypin
D:Vitamin B2
答案: 【Avidin】

7、 问题:Dietary Fiber (DF) is usually found in
选项：
A:Fruit
B:Meat 
C:Milk
D:Egg
答案: 【Fruit】

8、 问题:The biological value of protein in soy bean is lower than that in soybean products, such as Tofu.
选项：
A:正确
B:错误
答案: 【错误】

9、 问题:Whole foods without addictives are 100% safe.
选项：
A:正确
B:错误
答案: 【错误】

Chapter 2 Food Choice and Health Week 2 unit quiz

小提示:本节包含奇怪的同名章节内容

1、 问题:Breast milk is relatively a complete food for infants, but it still lacks of iron and      .
选项：
A:Taurine
B:Lactoferrin
C:Vitamin D 
D:Carbohydrate
答案: 【Vitamin D 】

2、 问题:Which of the followings provide energy？
选项：
A:Fat
B:Carbohydrate 
C:Water
D:Protein
E:Vitamins
答案: 【Fat;
Carbohydrate ;
Protein】

3、 问题:What are characteristics of a healthy diet？
选项：
A:Adequacy
B:Calorie control
C:Moderation
D:Balance
E: Variety
答案: 【Adequacy;
Calorie control;
Moderation;
Balance;
 Variety】

4、 问题:What are the Soylent’s limitations when it compares to our basic foods in the following options?
选项：
A:Social interaction
B:Psychological
C:Phytochemicals
D:Digestive system
答案: 【Social interaction;
Psychological;
Phytochemicals;
Digestive system】

5、 问题:Minerals are concluded in nutrients.
选项：
A:正确
B:错误
答案: 【正确】

6、 问题:Breast milk is relatively a complete food for infants, but it still lacks of iron and       .
选项：
A:Taurine 
B:Lactoferrin    
C:Vitamin D 
D:Carbohydrates
答案: 【Vitamin D 】

7、 问题:Protein produces       kcal energy each gram.
选项：
A:9
B:4
C:7
D:6
答案: 【4】

8、 问题:Which is not the characteristic of a healthy diet?
选项：
A:Moderation
B:Carolie control
C:Adequacy
D:Arbitrariness
答案: 【Arbitrariness】

9、 问题:To recognize the beneficial effect of astaxanthin on health, which of the following evidence is the best?
选项：
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 is better in the middle age women who took astaxanthin 2mg/per day for 6 consecutive weeks than that of women taking placebo
答案: 【Skin elasticity is better in the middle age women who took astaxanthin 2mg/per day for 6 consecutive weeks than that of women taking placebo】

10、 问题:Moderate sunshine is not helpful in the absorption of nutrients.
选项：
A:正确
B:错误
答案: 【错误】

Chapter 3 Nutrition-related tools Week 3 unit quiz

1、 问题:Which one is the second floor of the food pagoda?
选项：
A:Live stocks
B:Milk and related products
C:Vegetables and fruits 
D:Eggs
答案: 【Vegetables and fruits 】

2、 问题:In general, unprocessed foods or low grade of processed foods are a better choice, why？
选项：
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
答案: 【Some vitamin can be lost during food processing;
Some mineral can be lost during food processing;
Sugar or fat could be added during processing, leading to increased energy and decreased nutrient density】

3、 问题:Which two methods we use mostly in dietary assessment?
选项：
A:FFQ(Food Frequency Questionnaire) 
B:Food account
C:24h recall 

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