Question 1

Which of the following is a characteristic of carbohydrates information on food labels?

Accepted Answer

A) The "Sugars" amount includes only added sugars 
B) The amount of starch is listed as a separate category 
C) The "Total Carbohydrate" amount includes starch,sugars,and fiber 
D) The "Total Carbohydrate" amount includes starch and sugars but not fiber 
A) The "Sugars" amount includes only added sugars 
B) The amount of starch is listed as a separate category 
C) The "Total Carbohydrate" amount includes starch,sugars,and fiber 
D) The "Total Carbohydrate" amount includes starch and sugars but not fiber C

Question 2

Which of the following are NOT water-soluble fibers?

Accepted Answer

A) Gums 
B) Pectins 
C) Lignins 
D) Mucilages 
A) Gums 
B) Pectins 
C) Lignins 
D) Mucilages C

Question 3

Which of the following would be least likely to be connected with the development of lactose intolerance?

Accepted Answer

A) Medicines 
B) Milk allergy 
C) Prolonged diarrhea 
D) Inherited lactase deficiency 
A) Medicines 
B) Milk allergy 
C) Prolonged diarrhea 
D) Inherited lactase deficiency B

Question 4

A person diagnosed with milk allergy would be sensitive to the milk's

Accepted Answer

A) fat. 
B) lactose. 
C) protein. 
D) minerals. 
A) fat. 
B) lactose. 
C) protein. 
D) minerals.

Question 5

Food manufacturers prefer to use high-fructose corn syrup instead of sugar because sugar

Accepted Answer

A) is more soluble. 
B) is more expensive. 
C) retains more moisture. 
D) contains less soluble fiber. 
A) is more soluble. 
B) is more expensive. 
C) retains more moisture. 
D) contains less soluble fiber.

Question 6

According to the current dietary recommendations,what is the maximum percentage of total energy intake that added sugar should contribute in the diet?

Accepted Answer

A) 2 
B) 10 
C) 15 
D) 25 
A) 2 
B) 10 
C) 15 
D) 25

Question 7

You have just arrived at a lunch buffet and are faced with many choices.Although each of the following portions provides about 200 kcalories,which is most nutrient dense?

Accepted Answer

A) 16-ounce soda 
B) 6 slices of avocado 
C) 8-ounce sports drink 
D) 3 slices of whole-wheat bread 
A) 16-ounce soda 
B) 6 slices of avocado 
C) 8-ounce sports drink 
D) 3 slices of whole-wheat bread

Question 8

Which of the following is a common source of resistant starch?

Accepted Answer

A) Apple 
B) Orange 
C) Baked potato 
D) Just-ripened bananas 
A) Apple 
B) Orange 
C) Baked potato 
D) Just-ripened bananas

Question 9

Which of the following provides the most fiber?

Accepted Answer

A) 1 orange 
B) 1/2 cup oatmeal 
C) 1 cup split peas 
D) 1 slice whole-wheat bread 
A) 1 orange 
B) 1/2 cup oatmeal 
C) 1 cup split peas 
D) 1 slice whole-wheat bread

Question 10

What is a normal range (mg/dL)for blood glucose?

Accepted Answer

A) 60-80 
B) 70-100 
C) 120-140 
D) 140-180 
A) 60-80 
B) 70-100 
C) 120-140 
D) 140-180

Question 11

According to most dietary guidelines,what percentage of the day's total energy intake should be furnished by carbohydrates?

Accepted Answer

A) 10-15 
B) 30-35 
C) 45-65 
D) 90-95 
A) 10-15 
B) 30-35 
C) 45-65 
D) 90-95

Question 12

Which of the following describes the compound phytic acid?

Accepted Answer

A) Product of starch digestion 
B) Nonnutrient component of plant seeds 
C) Found in gastric juice and helps to lower pH of chyme 
D) Found in high concentrations in the blood of people with diabetes 
A) Product of starch digestion 
B) Nonnutrient component of plant seeds 
C) Found in gastric juice and helps to lower pH of chyme 
D) Found in high concentrations in the blood of people with diabetes

Question 13

Which of the following foods is/are NOT a rich source of soluble fiber?

Accepted Answer

A) Barley 
B) Legumes 
C) Oat bran 
D) Wheat bran 
A) Barley 
B) Legumes 
C) Oat bran 
D) Wheat bran

Question 14

Which of the following is known as blood sugar or dextrose?

Accepted Answer

A) Glucose 
B) Maltose 
C) Sucrose 
D) Fructose 
A) Glucose 
B) Maltose 
C) Sucrose 
D) Fructose

Question 15

Approximately how many kcalories are provided by two teaspoons of sugar?

Accepted Answer

A) 10 
B) 20 
C) 30 
D) 40 
A) 10 
B) 20 
C) 30 
D) 40

Question 16

Among the following approved sweeteners,which has the highest relative sweetness?

Accepted Answer

A) Tagatose 
B) Neotame 
C) Aspartame 
D) Acesulfame-K 
A) Tagatose 
B) Neotame 
C) Aspartame 
D) Acesulfame-K

Question 17

The enzymes that digest dietary sugars are produced by the

Accepted Answer

A) mouth. 
B) stomach. 
C) pancreas. 
D) small intestine. 
A) mouth. 
B) stomach. 
C) pancreas. 
D) small intestine.

Question 18

Which of the following sweeteners contains a significant amount of calcium?

Accepted Answer

A) Molasses 
B) Brown sugar 
C) Maple sugar 
D) Invert sugar 
A) Molasses 
B) Brown sugar 
C) Maple sugar 
D) Invert sugar

Question 19

What is the primary organ that metabolizes fructose and galactose following absorption?

Accepted Answer

A) Liver 
B) Pancreas 
C) Skeletal muscle 
D) Small intestines 
A) Liver 
B) Pancreas 
C) Skeletal muscle 
D) Small intestines

Question 20

Which of the following is a feature of kefir?

Accepted Answer

A) Provides GI tract benefits similar to yogurt 
B) Serves as a substitute in people allergic to milk 
C) Contains a combination of soluble and insoluble fiber 
D) Must be restricted in people with genetic deficiency of intestinal sucrase or maltase 
A) Provides GI tract benefits similar to yogurt 
B) Serves as a substitute in people allergic to milk 
C) Contains a combination of soluble and insoluble fiber 
D) Must be restricted in people with genetic deficiency of intestinal sucrase or maltase

Which of the following is a characteristic of carbohydrates information on food labels?

Which of the following are NOT water-soluble fibers?

Which of the following would be least likely to be connected with the development of lactose intolerance?

A person diagnosed with milk allergy would be sensitive to the milk's

Food manufacturers prefer to use high-fructose corn syrup instead of sugar because sugar

According to the current dietary recommendations,what is the maximum percentage of total energy intake that added sugar should contribute in the diet?

You have just arrived at a lunch buffet and are faced with many choices.Although each of the following portions provides about 200 kcalories,which is most nutrient dense?

Which of the following is a common source of resistant starch?

Which of the following provides the most fiber?

What is a normal range (mg/dL)for blood glucose?

According to most dietary guidelines,what percentage of the day's total energy intake should be furnished by carbohydrates?

Which of the following describes the compound phytic acid?

Which of the following foods is/are NOT a rich source of soluble fiber?

Which of the following is known as blood sugar or dextrose?

Approximately how many kcalories are provided by two teaspoons of sugar?

Among the following approved sweeteners,which has the highest relative sweetness?

The enzymes that digest dietary sugars are produced by the

Which of the following sweeteners contains a significant amount of calcium?

What is the primary organ that metabolizes fructose and galactose following absorption?

Which of the following is a feature of kefir?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, absorption, and Transport

The Lipids: Triglycerides, phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, d, e, and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity, nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters

Exam 4: The Carbohydrates: Sugars, starches, and Fibers

Which of the following is a characteristic of carbohydrates information on food labels?

Which of the following are NOT water-soluble fibers?

Which of the following would be least likely to be connected with the development of lactose intolerance?

A person diagnosed with milk allergy would be sensitive to the milk's

Food manufacturers prefer to use high-fructose corn syrup instead of sugar because sugar

According to the current dietary recommendations,what is the maximum percentage of total energy intake that added sugar should contribute in the diet?

You have just arrived at a lunch buffet and are faced with many choices.Although each of the following portions provides about 200 kcalories,which is most nutrient dense?

Which of the following is a common source of resistant starch?

Which of the following provides the most fiber?

What is a normal range (mg/dL)for blood glucose?

According to most dietary guidelines,what percentage of the day's total energy intake should be furnished by carbohydrates?

Which of the following describes the compound phytic acid?

Which of the following foods is/are NOT a rich source of soluble fiber?

Which of the following is known as blood sugar or dextrose?

Approximately how many kcalories are provided by two teaspoons of sugar?

Among the following approved sweeteners,which has the highest relative sweetness?

The enzymes that digest dietary sugars are produced by the

Which of the following sweeteners contains a significant amount of calcium?

What is the primary organ that metabolizes fructose and galactose following absorption?

Which of the following is a feature of kefir?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, absorption, and Transport

The Lipids: Triglycerides, phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, d, e, and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity, nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters