Science
Questions 1-11 are based on the following passage and supplementary material.
This passage is excerpted from Rob Dunn, “Science Reveals Why Calorie Counts Are All Wrong” ©2015 by Scientific American.
1. One major claim that the author makes in the passage is that the traditional method of counting calories is
A) prevalent only because scientists have not developed a better method
B) easy to comprehend because it is based on a simple ratio of water to degrees Celsius
C) flawed because it derived from a study on popular 19th century foods
D) inaccurate because it fails to account for the complex processes of digestion
2. Over the course of the passage, the main focus shifts from
A) an overview of the human digestive tract to an indepth report on how the stomach functions
B) an explanation of one approach to calories to a discussion on the need for a now approach
C) a description of the evolution of plants to a list of different types of plant species
D) a theory about the chemical composition of food to examples supporting this theory
3. According to the passage, why does fiber have a lower number of calories per gram than fats?
A) Fibers contain a less complex molecular structure than those found in fats
B) Fiber stores less energy in their chemical bonds than those found in fats
C) Digestive enzymes use more energy to process fiber than to process fats
D) More digestive enzymes are required to breakdown fiber than to breakdown fats
4. The author implies that in the future nutrition labels may
A) reflect an accurate measurement of total calories in a given food
B) include information based on updated research
C) remain unchanged regardless of how different kinds of foods are prepared
D) be vigorously challenged by nutrition scientists
5. Which choice provides the best evidence for the answer to the previous question ?
A) lines 16-18(“Every…thereof ”)
B) lines 18-22(“Yet…food”)
C) lines 23-27(“To…digestion”)
D) lines 34-38(“Nutrition…count”)
6. The discussion of vegetables in paragraph four, lines 39-53, primarily serves to
A) indicate that the strength of cell walls in vegetables affects the intake of nutrients
B) examine why humans consume the stems, leaves and roots of some vegetables
C) identify vegetables that offer more calories than other vegetables.
D) catalog how vegetables react to different cooking methods.
7. As used in line 56, the word “evade” most nearly means
A) baffle
B) avoid
C) deceive
D) desert
8. It can most reasonably be inferred that many fruits and nuts initially began evolving in order to
A) become more appealing to dinosaurs
B) ensure their continual existence
C) provide a broad range of nutrients to animals
D) keep pace with animals’ developing digestive systems
9. Which choice provides the best evidence for the
answer to the precious question ?
A) lines 1-5(“Food…tissues”)
B) lines 40-43(“We…species”)
C) lines 56-59(“Fruits…dinosaurs”)
D) lines 63-65(“After…contain”)
10. As used in line 75, “harbor” most nearly means
A) keep
B) contain
C) nurture
D) protect
11. The main purpose of the last paragraph is to
A) warn readers about the dangers of contaminated foods
B) describe how the immune system identifies different types of pathogens in foods
C) present pathogens as another factor to consider when estimating calories
D) urge nutrition scientists to study how pathogens in undercooked meat affect people’s health
