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Advanced Nutritional Science

Nutrition & Food Science

A rigorous assessment of food chemistry, metabolic pathways, and nutritional physiology.

biochemistry dietetics food-science

10 Questions Hard Ages 18+ Oct 11, 2026

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About this Study Set

This study set covers Nutrition & Food Science through 10 practice questions. A rigorous assessment of food chemistry, metabolic pathways, and nutritional physiology. Every question includes the correct answer so you can learn as you go — pick any format above to get started.

Questions & Answers

Browse all 10 questions from the Advanced Nutritional Science study set below. Each question shows the correct answer — select a study format above to practice interactively.

1 Which specific fatty acid is considered a precursor for the synthesis of eicosanoids, specifically the 2-series prostaglandins and 4-series leukotrienes?

A Alpha-linolenic acid
B Arachidonic acid
C Oleic acid
D Stearic acid

2 In the context of the Maillard reaction, which specific amino acid is most commonly responsible for the formation of acrylamide when heated in the presence of reducing sugars?

A Asparagine
B Glutamine
C Lysine
D Glycine

3 Which vitamin functions primarily as a coenzyme in the form of thiamine pyrophosphate (TPP) for the oxidative decarboxylation of alpha-keto acids?

A Vitamin B2
B Vitamin B1
C Vitamin B6
D Vitamin B12

4 What is the chemical name of the primary pigment responsible for the purple color in anthocyanin-rich foods, which changes color based on pH?

A Cyanidin
B Carotene
C Lutein
D Zeaxanthin

5 Which hormone is secreted by the P/D1 cells of the fundus of the human stomach to stimulate appetite and increase food intake?

A Leptin
B Ghrelin
C Cholecystokinin
D Peptide YY

6 What is the primary protein found in egg whites that acts as a protease inhibitor and is known to be a common allergen?

A Ovalbumin
B Ovomucoid
C Conalbumin
D Avidin

7 Which mineral is a required cofactor for the enzyme glutathione peroxidase, which protects cells from oxidative damage?

A Selenium
B Zinc
C Manganese
D Copper

8 During the process of lipid digestion, which enzyme is responsible for the hydrolysis of dietary triglycerides into monoglycerides and free fatty acids in the small intestine?

A Lingual lipase
B Gastric lipase
C Pancreatic lipase
D Lipoprotein lipase

9 Which disaccharide is composed of one glucose molecule and one galactose molecule linked by a beta-1,4-glycosidic bond?

A Sucrose
B Maltose
C Lactose
D Trehalose

10 What is the limiting amino acid in most cereal grains, such as wheat and rice?

A Lysine
B Methionine
C Tryptophan
D Leucine

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