(LU) HLTH 330 Human Nutrition - Latest Final Exam Review Q & S 2024(LU) HLTH 330 Human Nutrition - Latest Final Exam Review Q & S 2024(LU) HLTH 330 Human Nutrition - Latest Final Exam Review Q & S 2024
,1. Multiple Choice: Which vitamin is most susceptible to
degradation during food processing and storage?
a) Vitamin A
b) Vitamin C
c) Vitamin D
d) Vitamin E
Correct Answer: b) Vitamin C
Rationale: Vitamin C is water-soluble and highly sensitive to heat,
light, and oxygen, making it the most susceptible to degradation
during food processing and storage.
2. Fill-in-the-Blank: _________ is the process by which non-
essential amino acids are produced within the body.
Correct Answer: Transamination
Rationale: Transamination is the process where non-essential
amino acids are synthesized by transferring an amino group from
an essential amino acid to a carbon skeleton to form a new amino
acid.
3. True/False: Omega-3 fatty acids are a type of polyunsaturated fat
that can be synthesized by the human body.
, Correct Answer: False
Rationale: Omega-3 fatty acids cannot be synthesized by the
human body and must be obtained through diet, making them
essential fatty acids.
4. Multiple Response: Select all the fat-soluble vitamins:
a) Vitamin A
b) Vitamin C
c) Vitamin D
d) Vitamin E
e) Vitamin K
Correct Answers: a) Vitamin A, c) Vitamin D, d) Vitamin E, e)
Vitamin K
Rationale: Vitamins A, D, E, and K are fat-soluble and can be
stored in the body's fatty tissue, unlike water-soluble vitamins which
must be consumed more regularly.
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