Question 1

Which of the following is a known indicator of prediabetes?

Accepted Answer

A) Insulin resistance 
B) Severe hunger 4-5 hours after a meal 
C) Carbohydrate intake as a percentage of total kcal 
D) More than two episodes/week of hypoglycemia 
A) Insulin resistance 
B) Severe hunger 4-5 hours after a meal 
C) Carbohydrate intake as a percentage of total kcal 
D) More than two episodes/week of hypoglycemia

Question 2

Allen is 20 years old and asks for help in selecting a fiber-rich diet.After he ranks the kinds of foods he likes to eat,you provide him with a list of food items consisting of

Accepted Answer

A) 1 cup of cooked barley and 1 cup of garbanzo beans,1 kiwi,and 1 slice whole-wheat bread. 
B) 3 slices of whole-wheat bread,2 cups of black beans,1 ounce 100% bran cereal,and 1 cup apple juice. 
C) 16 ounces of low-fat cheese,3 medium apples,2 cups blackberries,1/2 cup spinach,and 1/2 cup of broccoli. 
D) 1 cup baked beans,1 medium apple,1 banana,1 1/2 cups oatmeal,1 ounce 100% bran cereal,and 1/2 cup chopped raw carrots. 
A) 1 cup of cooked barley and 1 cup of garbanzo beans,1 kiwi,and 1 slice whole-wheat bread. 
B) 3 slices of whole-wheat bread,2 cups of black beans,1 ounce 100% bran cereal,and 1 cup apple juice. 
C) 16 ounces of low-fat cheese,3 medium apples,2 cups blackberries,1/2 cup spinach,and 1/2 cup of broccoli. 
D) 1 cup baked beans,1 medium apple,1 banana,1 1/2 cups oatmeal,1 ounce 100% bran cereal,and 1/2 cup chopped raw carrots.

Question 3

Which of the following describes a relationship between carbohydrate intake and dental health?

Accepted Answer

A) Starches cannot promote the formation of dental caries 
B) After exposure to a single snack,mouth bacteria produce acid for 50-60 minutes 
C) Eating a sugary dessert at the beginning of a meal,rather than the end,is less likely to promote dental caries 
D) Sugar consumed in a soft drink promotes more bacterial fermentation than the same amount of sugar in a doughnut 
A) Starches cannot promote the formation of dental caries 
B) After exposure to a single snack,mouth bacteria produce acid for 50-60 minutes 
C) Eating a sugary dessert at the beginning of a meal,rather than the end,is less likely to promote dental caries 
D) Sugar consumed in a soft drink promotes more bacterial fermentation than the same amount of sugar in a doughnut

Question 4

All of the following components are part of the chemical structure of aspartame EXCEPT

Accepted Answer

A) aspartic acid. 
B) methyl group. 
C) phenylalanine. 
D) methanol group. 
A) aspartic acid. 
B) methyl group. 
C) phenylalanine. 
D) methanol group.

Question 5

Which of the following is a characteristic of dietary fibers?

Accepted Answer

A) They cause diverticulosis 
B) They raise blood cholesterol levels 
C) They are usually found in high-fat foods 
D) They are classified according to solubility in water 
A) They cause diverticulosis 
B) They raise blood cholesterol levels 
C) They are usually found in high-fat foods 
D) They are classified according to solubility in water

Question 6

Which of the following provides the least amount of lactose per serving?

Accepted Answer

A) Low-fat milk 
B) Cottage cheese 
C) Chocolate milk 
D) Cheddar cheese 
A) Low-fat milk 
B) Cottage cheese 
C) Chocolate milk 
D) Cheddar cheese

Question 7

Which of the following is a feature of kefir?

Accepted Answer

A) Its low pH inactivates lactose 
B) It contains live bacterial organisms 
C) It contains half as much lactose as milk 
D) It is a recommended substitute for people with milk allergy 
A) Its low pH inactivates lactose 
B) It contains live bacterial organisms 
C) It contains half as much lactose as milk 
D) It is a recommended substitute for people with milk allergy

Question 8

What is the name of the animal polysaccharide composed of glucose units?

Accepted Answer

A) Fiber 
B) Enzyme 
C) Dextrin 
D) Glycogen 
A) Fiber 
B) Enzyme 
C) Dextrin 
D) Glycogen

Question 9

What nutrient has accounted for virtually all of the increase in kcal intake of people in the United States since the 1970s?

Accepted Answer

A) Fat 
B) Protein 
C) Alcohol 
D) Carbohydrate 
A) Fat 
B) Protein 
C) Alcohol 
D) Carbohydrate

Question 10

Which of the following is known as fruit sugar or levulose?

Accepted Answer

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

Question 11

Which of the following is NOT a feature of artificial sweeteners?

Accepted Answer

A) They are sometimes referred to as nonnutritive sweeteners 
B) There is an Acceptable Daily Intake,which provides a wide margin of safety 
C) They provide about one-half the energy of carbohydrates plus small amounts of vitamins and minerals 
D) If used,the Academy of Nutrition and Dietetics advises moderate intake and only in a well-balanced,nutritious diet 
A) They are sometimes referred to as nonnutritive sweeteners 
B) There is an Acceptable Daily Intake,which provides a wide margin of safety 
C) They provide about one-half the energy of carbohydrates plus small amounts of vitamins and minerals 
D) If used,the Academy of Nutrition and Dietetics advises moderate intake and only in a well-balanced,nutritious diet

Question 12

With few exceptions,which of the following characteristics are NOT shared by water-soluble and water-insoluble fibers?

Accepted Answer

A) They are found only in plant-derived foods 
B) They consist primarily of nonstarch polysaccharides 
C) Neither has an appreciable effect on glucose absorption 
D) Their consumption enhances stool formation and elimination 
A) They are found only in plant-derived foods 
B) They consist primarily of nonstarch polysaccharides 
C) Neither has an appreciable effect on glucose absorption 
D) Their consumption enhances stool formation and elimination

Question 13

Which of the following is an example of the difference between the chemical bonds in starch and those in cellulose?

Accepted Answer

A) Starch bonds are single 
B) Starch bonds are fatty acids 
C) Cellulose bonds release energy 
D) Cellulose bonds are not hydrolyzed by human enzymes 
A) Starch bonds are single 
B) Starch bonds are fatty acids 
C) Cellulose bonds release energy 
D) Cellulose bonds are not hydrolyzed by human enzymes

Question 14

What is the sweetest-tasting simple carbohydrate in the diet?

Accepted Answer

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

Question 15

All of the following are features of honey EXCEPT

Accepted Answer

A) it is the preferred sweetener in infant foods. 
B) it contains the same monosaccharides as table sugar. 
C) a teaspoon provides more energy than a teaspoon of table sugar. 
D) it contains small amounts of a few vitamins and minerals. 
A) it is the preferred sweetener in infant foods. 
B) it contains the same monosaccharides as table sugar. 
C) a teaspoon provides more energy than a teaspoon of table sugar. 
D) it contains small amounts of a few vitamins and minerals.

Question 16

Which of the following is a characteristic of yogurt?

Accepted Answer

A) Bacteria in yogurt produce lactase 
B) Yogurt is poorly tolerated in lactose-intolerant people 
C) There are only trace amounts of lactose present in yogurt 
D) The lactose content of yogurt is about one-half that of milk 
A) Bacteria in yogurt produce lactase 
B) Yogurt is poorly tolerated in lactose-intolerant people 
C) There are only trace amounts of lactose present in yogurt 
D) The lactose content of yogurt is about one-half that of milk

Question 17

A person eating lots of white bread,white rice,and ready-to-eat cereals would have a diet with a glycemic index that is

Accepted Answer

A) very low. 
B) low. 
C) moderate. 
D) high. 
A) very low. 
B) low. 
C) moderate. 
D) high.

Question 18

All of the following provide about 15 g of carbohydrate per serving EXCEPT

Accepted Answer

A) 1/2 cup corn. 
B) 1/2 cup peas. 
C) 1/2 cup potatoes. 
D) 1/2 cup green beans. 
A) 1/2 cup corn. 
B) 1/2 cup peas. 
C) 1/2 cup potatoes. 
D) 1/2 cup green beans.

Question 19

Which of the following is NOT a characteristic of dietary phytic acid?

Accepted Answer

A) It is classified as a fiber 
B) It is found in the husks of grains 
C) It is synonymous with the term phytate 
D) It inhibits absorption of several minerals 
A) It is classified as a fiber 
B) It is found in the husks of grains 
C) It is synonymous with the term phytate 
D) It inhibits absorption of several minerals

Question 20

What is the primary means for degradation of soluble fibers in the large intestines?

Accepted Answer

A) Bacterial enzymes 
B) Pancreatic amylase 
C) Peristaltic segmentation 
D) Villus brush border hydrolases 
A) Bacterial enzymes 
B) Pancreatic amylase 
C) Peristaltic segmentation 
D) Villus brush border hydrolases

Which of the following is a known indicator of prediabetes?

Allen is 20 years old and asks for help in selecting a fiber-rich diet.After he ranks the kinds of foods he likes to eat,you provide him with a list of food items consisting of

Which of the following describes a relationship between carbohydrate intake and dental health?

All of the following components are part of the chemical structure of aspartame EXCEPT

Which of the following is a characteristic of dietary fibers?

Which of the following provides the least amount of lactose per serving?

Which of the following is a feature of kefir?

What is the name of the animal polysaccharide composed of glucose units?

What nutrient has accounted for virtually all of the increase in kcal intake of people in the United States since the 1970s?

Which of the following is known as fruit sugar or levulose?

Which of the following is NOT a feature of artificial sweeteners?

With few exceptions,which of the following characteristics are NOT shared by water-soluble and water-insoluble fibers?

Which of the following is an example of the difference between the chemical bonds in starch and those in cellulose?

What is the sweetest-tasting simple carbohydrate in the diet?

All of the following are features of honey EXCEPT

Which of the following is a characteristic of yogurt?

A person eating lots of white bread,white rice,and ready-to-eat cereals would have a diet with a glycemic index that is

All of the following provide about 15 g of carbohydrate per serving EXCEPT

Which of the following is NOT a characteristic of dietary phytic acid?

What is the primary means for degradation of soluble fibers in the large intestines?

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 known indicator of prediabetes?

Allen is 20 years old and asks for help in selecting a fiber-rich diet.After he ranks the kinds of foods he likes to eat,you provide him with a list of food items consisting of

Which of the following describes a relationship between carbohydrate intake and dental health?

All of the following components are part of the chemical structure of aspartame EXCEPT

Which of the following is a characteristic of dietary fibers?

Which of the following provides the least amount of lactose per serving?

Which of the following is a feature of kefir?

What is the name of the animal polysaccharide composed of glucose units?

What nutrient has accounted for virtually all of the increase in kcal intake of people in the United States since the 1970s?

Which of the following is known as fruit sugar or levulose?

Which of the following is NOT a feature of artificial sweeteners?

With few exceptions,which of the following characteristics are NOT shared by water-soluble and water-insoluble fibers?

Which of the following is an example of the difference between the chemical bonds in starch and those in cellulose?

What is the sweetest-tasting simple carbohydrate in the diet?

All of the following are features of honey EXCEPT

Which of the following is a characteristic of yogurt?

A person eating lots of white bread,white rice,and ready-to-eat cereals would have a diet with a glycemic index that is

All of the following provide about 15 g of carbohydrate per serving EXCEPT

Which of the following is NOT a characteristic of dietary phytic acid?

What is the primary means for degradation of soluble fibers in the large intestines?

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