Question 1

The Dietary Guidelines for Americans advise that Americans should consume at least _____ of their grains as whole grains.

Accepted Answer

A)  90% 
B)  75% 
C)  50% 
D)  20% 
E)  10% 
A)  90% 
B)  75% 
C)  50% 
D)  20% 
E)  10% C

Question 2

Outline the digestion of carbohydrates, indicating what happens in the mouth, stomach, small intestine, and large intestine.

Accepted Answer

In the mouth, the digestion of carbohydrates begins with the action of amylase, an enzyme in saliva that breaks down starches into smaller sugar molecules. This process continues as the food moves to the stomach, where the acidic environment temporarily halts carbohydrate digestion.

Once the food enters the small intestine, the pancreas releases more amylase as well as other enzymes to further break down carbohydrates into simple sugars like glucose. These sugars are then absorbed into the bloodstream through the walls of the small intestine.

In the large intestine, any remaining undigested carbohydrates are fermented by bacteria, producing gases and short-chain fatty acids. These byproducts can be used by the body for energy or excreted as waste.

Overall, the digestion of carbohydrates involves a series of enzymatic actions in the mouth, stomach, small intestine, and large intestine, ultimately breaking down complex carbohydrates into simple sugars for absorption and energy production.

Question 3

Which of the following is FALSE regarding glycogen?

Accepted Answer

A)  It is a highly branched polysaccharide. 
B)  It is a part of the composition of plant cell walls. 
C)  It is made of linked glucose sugars. 
D)  It is stored primarily in the liver and muscle. 
E)  It is broken down to supply fuel for contracting muscles. 
A)  It is a highly branched polysaccharide. 
B)  It is a part of the composition of plant cell walls. 
C)  It is made of linked glucose sugars. 
D)  It is stored primarily in the liver and muscle. 
E)  It is broken down to supply fuel for contracting muscles. B

Question 4

An oligosaccharide is:

Accepted Answer

A)  a short-chain carbohydrate that consists of 3 to 10 monosaccharide units. 
B)  two monosaccharides linked together. 
C)  a polysaccharide made up of more than 10 glucose units. 
D)  a polysaccharide made up of glycogen. 
E)  a carbohydrate that consists of one sugar molecule. 
A)  a short-chain carbohydrate that consists of 3 to 10 monosaccharide units. 
B)  two monosaccharides linked together. 
C)  a polysaccharide made up of more than 10 glucose units. 
D)  a polysaccharide made up of glycogen. 
E)  a carbohydrate that consists of one sugar molecule.

Question 5

Which enzyme breaks down maltose?

Accepted Answer

A)  sucrase 
B)  maltase 
C)  lactase 
D)  lactose 
E)  galactase 
A)  sucrase 
B)  maltase 
C)  lactase 
D)  lactose 
E)  galactase

Question 6

Which type of grain contains all the essential parts of the entire grain seed in its original proportions?

Accepted Answer

A)  enriched grain 
B)  refined grain 
C)  whole grain 
D)  both enriched and refined grains 
E)  both whole and refined grains 
A)  enriched grain 
B)  refined grain 
C)  whole grain 
D)  both enriched and refined grains 
E)  both whole and refined grains

Question 7

The American Heart Association recommends that women consume less than 100 kcal/day of:

Accepted Answer

A)  nutritive sweeteners. 
B)  whole grain. 
C)  total fiber. 
D)  carbohydrates. 
E)  added sugar. 
A)  nutritive sweeteners. 
B)  whole grain. 
C)  total fiber. 
D)  carbohydrates. 
E)  added sugar.

Question 8

Cleo wants to choose carbohydrate foods that may improve satiety and support healthy blood glucose. Which type of fiber should she prioritize in her diet and why? Give an example of a meal that includes foods rich in this fiber type.

Accepted Answer

Cleo should prioritize consuming soluble

Question 9

Insulin promotes conversion of excess glucose to glycogen in:

Accepted Answer

A)  the skeletal and cardiac muscles only. 
B)  the liver and skeletal muscles. 
C)  the liver and adipose tissue. 
D)  the brain, muscles, and liver. 
E)  the liver, adipose tissue, and kidneys. 
A)  the skeletal and cardiac muscles only. 
B)  the liver and skeletal muscles. 
C)  the liver and adipose tissue. 
D)  the brain, muscles, and liver. 
E)  the liver, adipose tissue, and kidneys.

Question 10

Explain the differences in the release of sugars when we eat foods with resistant starches versus those with less resistant starches.

Accepted Answer

When we eat foods with resistant starche

Question 11

Which of the following is one of the monosaccharides that makes up milk sugar?

Accepted Answer

A)  lactose 
B)  maltose 
C)  sucrose 
D)  galactose 
E)  fructose 
A)  lactose 
B)  maltose 
C)  sucrose 
D)  galactose 
E)  fructose

Question 12

Which cereal grain is NOT matched with a region of the world in which it is a dietary staple?

Accepted Answer

A)  wheat in Western Europe 
B)  breadfruit in India 
C)  rice in China 
D)  corn in Mexico 
E)  wheat in the Middle East 
A)  wheat in Western Europe 
B)  breadfruit in India 
C)  rice in China 
D)  corn in Mexico 
E)  wheat in the Middle East

Question 13

Which of the following is a FALSE statement regarding nutritive sweeteners?

Accepted Answer

A)  Nutritive sweeteners include the polyols, which are alcohol forms of sugar. 
B)  Nutritive sweeteners are not a source of calories. 
C)  Nutritive sweeteners can occur naturally in foods. 
D)  Nutritive sweeteners are poorly absorbed in the body. 
E)  Nutritive sweeteners include sorbitol, mannitol, and xylitol. 
A)  Nutritive sweeteners include the polyols, which are alcohol forms of sugar. 
B)  Nutritive sweeteners are not a source of calories. 
C)  Nutritive sweeteners can occur naturally in foods. 
D)  Nutritive sweeteners are poorly absorbed in the body. 
E)  Nutritive sweeteners include sorbitol, mannitol, and xylitol.

Question 14

What are the key differences between soluble and insoluble fiber?

Accepted Answer

Fiber is often categorized based on its

Question 15

What is the RDA for carbohydrates?

Accepted Answer

A)  50 g/day 
B)  75 g/day 
C)  100 g/day 
D)  130 g/day 
E)  150 g/day 
A)  50 g/day 
B)  75 g/day 
C)  100 g/day 
D)  130 g/day 
E)  150 g/day

Question 16

A person lacking the enzyme lactase will suffer from what condition? What foods should this person avoid, and what alternative items could this person include in the diet?

Accepted Answer

A person lacking lactase will have diffi

Question 17

Most of the starch in grains is found in the:

Accepted Answer

A)  bran. 
B)  germ. 
C)  endosperm. 
D)  husk. 
E)  cellulose. 
A)  bran. 
B)  germ. 
C)  endosperm. 
D)  husk. 
E)  cellulose.

Question 18

Explain the benefit of fiber in the diet.

Accepted Answer

Fiber (particularly insoluble fiber) is

Question 19

Which of the following is an example of starch?

Accepted Answer

A)  pectose 
B)  amylose 
C)  maltose 
D)  glucose 
E)  fiber 
A)  pectose 
B)  amylose 
C)  maltose 
D)  glucose 
E)  fiber

Question 20

The digestion of starch begins in the:

Accepted Answer

A)  throat. 
B)  esophagus. 
C)  mouth. 
D)  stomach. 
E)  small intestine. 
A)  throat. 
B)  esophagus. 
C)  mouth. 
D)  stomach. 
E)  small intestine.

The Dietary Guidelines for Americans advise that Americans should consume at least _____ of their grains as whole grains.

Outline the digestion of carbohydrates, indicating what happens in the mouth, stomach, small intestine, and large intestine.

Which of the following is FALSE regarding glycogen?

An oligosaccharide is:

Which enzyme breaks down maltose?

Which type of grain contains all the essential parts of the entire grain seed in its original proportions?

The American Heart Association recommends that women consume less than 100 kcal/day of:

Cleo wants to choose carbohydrate foods that may improve satiety and support healthy blood glucose. Which type of fiber should she prioritize in her diet and why? Give an example of a meal that includes foods rich in this fiber type.

Insulin promotes conversion of excess glucose to glycogen in:

Explain the differences in the release of sugars when we eat foods with resistant starches versus those with less resistant starches.

Which of the following is one of the monosaccharides that makes up milk sugar?

Which cereal grain is NOT matched with a region of the world in which it is a dietary staple?

Which of the following is a FALSE statement regarding nutritive sweeteners?

What are the key differences between soluble and insoluble fiber?

What is the RDA for carbohydrates?

A person lacking the enzyme lactase will suffer from what condition? What foods should this person avoid, and what alternative items could this person include in the diet?

Most of the starch in grains is found in the:

Explain the benefit of fiber in the diet.

Which of the following is an example of starch?

The digestion of starch begins in the:

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Exam 4: Carbohydrates,

The Dietary Guidelines for Americans advise that Americans should consume at least _____ of their grains as whole grains.

Outline the digestion of carbohydrates, indicating what happens in the mouth, stomach, small intestine, and large intestine.

Which of the following is FALSE regarding glycogen?

An oligosaccharide is:

Which enzyme breaks down maltose?

Which type of grain contains all the essential parts of the entire grain seed in its original proportions?

The American Heart Association recommends that women consume less than 100 kcal/day of:

Cleo wants to choose carbohydrate foods that may improve satiety and support healthy blood glucose. Which type of fiber should she prioritize in her diet and why? Give an example of a meal that includes foods rich in this fiber type.

Insulin promotes conversion of excess glucose to glycogen in:

Explain the differences in the release of sugars when we eat foods with resistant starches versus those with less resistant starches.

Which of the following is one of the monosaccharides that makes up milk sugar?

Which cereal grain is NOT matched with a region of the world in which it is a dietary staple?

Which of the following is a FALSE statement regarding nutritive sweeteners?

What are the key differences between soluble and insoluble fiber?

What is the RDA for carbohydrates?

A person lacking the enzyme lactase will suffer from what condition? What foods should this person avoid, and what alternative items could this person include in the diet?

Most of the starch in grains is found in the:

Explain the benefit of fiber in the diet.

Which of the following is an example of starch?

The digestion of starch begins in the:

The Science and Scope of Nutrition Eating for a Lifetime: a New Field in Nutrition Research Is Revealing Surprising Details About How Food Affects Our Genes

Healthy Diets

Digestive System and Digestive Disorders

The Lipids

Protein

Fat-Soluble Vitamins

Water-Soluble Vitamins

Major Minerals and Water

Trace Minerals

Energy Balance and Obesitythe Sitting Disease: Understand the Causes and Consequences of Obesity

Nutrition and Fitness

Nutrition Through the College Years

Global Nutrition: Food Security and Sustainability

Spotlight H: Food Safety

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