Free Practice Quiz Question List

2 Macronutrients Online Quiz Questions

Use this free practice quiz with 20 questions to review 2 Macronutrients, test your knowledge, and prepare for your next test or exam.

20 questions

True or false

1 point

True or false: Bile is a digestive enzyme that breaks down triglycerides.

A
True
B
False

Written response

1 point

What simple sugar can the body store as glycogen in the liver and muscles?

Fill in the blank

1 point

Starches are long chains of .

Choose one

1 point

Which enzyme begins carbohydrate digestion in the mouth?

A
Salivary amylase
B
Pancreatic amylase
C
Pepsin
D
Pancreatic lipase

True or false

1 point

True or false: Essential amino acids must be obtained from food because the body cannot make enough of them.

A
True
B
False

Written response

1 point

Which enzyme begins breaking peptide bonds during protein digestion in the stomach?

Fill in the blank

1 point

An unsaturated fatty acid has one or more carbon–carbon .

Choose all

1 point

Select all the food groups identified as sources of dietary fiber.

A
Beans and lentils
B
Whole grains
C
Nuts and seeds
D
Sweetened drinks

Choose all

1 point

Select all the options identified as sources of unsaturated fats.

A
Vegetable oils
B
Avocados
C
Many fish
D
Plain water

Choose one

1 point

Which group of vitamins does dietary fat help the body absorb?

A
B and C
B
C and the B vitamins
C
A, D, E, and K
D
C and K

Choose one

1 point

After many long-chain fatty acids are repackaged inside intestinal cells, which route do they take first?

A
Directly into the bloodstream, then through the lymph
B
Through the lymph, then into the bloodstream
C
Through the liver, then back into the intestine
D
Directly into the large intestine

Choose one

1 point

A serving contains $5\ \text{g}$ of digestible carbohydrate. Using the average energy yield of $4\ \text{kcal/g}$ , how much energy does it provide?

A
$10\ \text{kcal}$
B
$15\ \text{kcal}$
C
$20\ \text{kcal}$
D
$45\ \text{kcal}$

Open ended

1 point

Someone wants to make general, nutrient-conscious food choices. Name one carbohydrate-rich food that commonly provides fiber and one source of unsaturated fat. Then explain why broad dietary guidance should not be treated as a personalized prescription.

Choose one

1 point

Which statement correctly compares the energy provided by the macronutrients?

A
Digestible carbohydrate and protein provide about 4 kcal per gram, while fat provides about 9 kcal per gram.
B
All three provide about 4 kcal per gram.
C
Fat provides about 4 kcal per gram, while carbohydrate and protein provide about 9 kcal per gram.
D
Carbohydrate provides about 9 kcal per gram, while fat and protein provide about 4 kcal per gram.

Choose one

1 point

How are sucrose and lactose classified based on the number of sugar units they contain?

A
They are single sugars, like glucose and fructose.
B
They are double sugars, each made of two sugar units.
C
They are starches made of long chains of sugar units.
D
They are types of dietary fiber that resist digestion.

True or false

1 point

True or false: Bile is a digestive enzyme that breaks triglycerides apart.

A
True
B
False

Choose one

1 point

What happens to dietary fiber during digestion?

A
It is fully broken down into glucose in the stomach.
B
It is absorbed intact in the small intestine and used as a protein-building block.
C
It resists full digestion by human enzymes; some can be fermented by microbes in the large intestine.
D
It is converted into bile before reaching the large intestine.

Written response

1 point

What is the name of the form in which glucose can be stored in the liver and muscles?

Choose one

1 point

Which description best explains the basic structure of a protein?

A
A chain of amino acids joined by peptide bonds and folded into a specific shape.
B
A chain of glucose units joined by peptide bonds.
C
A glycerol backbone attached to three amino acids.
D
A collection of fatty acids joined to form a sugar.

Written response

1 point

A person has reduced pancreatic amylase activity. Which component of a meal would have its digestion most directly affected in the small intestine?