Question 1

Milk that has been treated with a commercially available lactase preparation undergoes which of the following changes?

Accepted Answer

A) Increase in sweetness 
B) Decrease in sweetness 
C) Increase in carbohydrate content 
D) Decrease in carbohydrate content 
A) Increase in sweetness 
B) Decrease in sweetness 
C) Increase in carbohydrate content 
D) Decrease in carbohydrate content

Question 2

What is the predominant sweetener used in formulating beverages?

Accepted Answer

A) Glucose 
B) Sucrose 
C) Invert sugar 
D) High-fructose corn syrup 
A) Glucose 
B) Sucrose 
C) Invert sugar 
D) High-fructose corn syrup

Question 3

A person with a fasting blood glucose concentration of 129 mg/dL would be classified as

Accepted Answer

A) normal. 
B) diabetic. 
C) prediabetic. 
D) hypoglycemic. 
A) normal. 
B) diabetic. 
C) prediabetic. 
D) hypoglycemic.

Question 4

High-fructose corn syrup contains significant amounts of

Accepted Answer

A) glucose. 
B) maltose. 
C) sucrose. 
D) galactose. 
A) glucose. 
B) maltose. 
C) sucrose. 
D) galactose.

Question 5

What is the approximate energy content (kcal/g)of most sugar alcohols?

Accepted Answer

A) 0 
B) 2 
C) 4 
D) 7 
A) 0 
B) 2 
C) 4 
D) 7

Question 6

What is the composition of lactose?

Accepted Answer

A) Two glucose units 
B) Two fructose units 
C) One glucose and one fructose unit 
D) One glucose and one galactose unit 
A) Two glucose units 
B) Two fructose units 
C) One glucose and one fructose unit 
D) One glucose and one galactose unit

Question 7

Which of the following is a typical response of the body to changes in blood glucose?

Accepted Answer

A) Blood glucose levels that fall too low signal the release of insulin 
B) Blood glucose levels that fall too low signal the release of glucagon 
C) Blood glucose levels that rise too high signal the release of glycogen 
D) Blood glucose levels that rise too high signal the release of epinephrine 
A) Blood glucose levels that fall too low signal the release of insulin 
B) Blood glucose levels that fall too low signal the release of glucagon 
C) Blood glucose levels that rise too high signal the release of glycogen 
D) Blood glucose levels that rise too high signal the release of epinephrine

Question 8

When you are under physical stress,what hormone is released quickly to stimulate an increase in blood glucose concentration?

Accepted Answer

A) Insulin 
B) Secretin 
C) Glucogen 
D) Epinephrine 
A) Insulin 
B) Secretin 
C) Glucogen 
D) Epinephrine

Question 9

Among the following foods,which contains the lowest amount of lactose per serving?

Accepted Answer

A) Yogurt 
B) Ice cream 
C) Doughnut 
D) American cheese 
A) Yogurt 
B) Ice cream 
C) Doughnut 
D) American cheese

Question 10

What is the primary absorption site for digestible carbohydrates?

Accepted Answer

A) Mouth 
B) Stomach 
C) Small intestine 
D) Large intestine 
A) Mouth 
B) Stomach 
C) Small intestine 
D) Large intestine

Question 11

Which of the following is a feature of dairy products and carbohydrate?

Accepted Answer

A) A cup of milk yields about 6 g of carbohydrate 
B) Most cheeses provide little,if any,carbohydrate 
C) Cottage cheese provides about 12 g of carbohydrate per cup 
D) A cup of yogurt yields about 3 g of carbohydrate 
A) A cup of milk yields about 6 g of carbohydrate 
B) Most cheeses provide little,if any,carbohydrate 
C) Cottage cheese provides about 12 g of carbohydrate per cup 
D) A cup of yogurt yields about 3 g of carbohydrate

Question 12

Which of the following is NOT an atom type found in a glucose molecule?

Accepted Answer

A) Carbon 
B) Oxygen 
C) Nitrogen 
D) Hydrogen 
A) Carbon 
B) Oxygen 
C) Nitrogen 
D) Hydrogen

Question 13

What is another name for lactose?

Accepted Answer

A) Milk sugar 
B) Fruit sugar 
C) Table sugar 
D) Artificial sugar 
A) Milk sugar 
B) Fruit sugar 
C) Table sugar 
D) Artificial sugar

Question 14

What is the primary storage form of carbohydrate in the body?

Accepted Answer

A) Fiber 
B) Starch 
C) Glucose 
D) Glycogen 
A) Fiber 
B) Starch 
C) Glucose 
D) Glycogen

Question 15

Which of the following is a feature of lactose?

Accepted Answer

A) Its digestion begins in the mouth 
B) It is found in various amounts in most animal foods 
C) It is used as filler in one out of five prescription drugs 
D) It causes frequent allergies in certain population groups 
A) Its digestion begins in the mouth 
B) It is found in various amounts in most animal foods 
C) It is used as filler in one out of five prescription drugs 
D) It causes frequent allergies in certain population groups

Question 16

What is the composition of maltose?

Accepted Answer

A) Two glucose units 
B) One glucose and one fructose unit 
C) One glucose and one galactose unit 
D) One galactose and one fructose unit 
A) Two glucose units 
B) One glucose and one fructose unit 
C) One glucose and one galactose unit 
D) One galactose and one fructose unit

Question 17

Why are hard cheeses lower in lactose than soft cheeses?

Accepted Answer

A) The lactose molecules bond to casein 
B) More lactose is removed during manufacturing 
C) The bacterial culture is selected to degrade more of the lactose 
D) The lactose molecules condense to form a poorly digested oligosaccharide 
A) The lactose molecules bond to casein 
B) More lactose is removed during manufacturing 
C) The bacterial culture is selected to degrade more of the lactose 
D) The lactose molecules condense to form a poorly digested oligosaccharide

Question 18

When consumed in excess,which of the following is most likely to lead to diarrhea?

Accepted Answer

A) Fiber 
B) Sucrose 
C) Wheat starch 
D) Sugar alcohols 
A) Fiber 
B) Sucrose 
C) Wheat starch 
D) Sugar alcohols

Question 19

Gluconeogenesis is a term that describes the synthesis of

Accepted Answer

A) amino acids from glucose. 
B) lactose from a source of sucrose. 
C) fat from excess carbohydrate intake. 
D) glucose from a noncarbohydrate substance. 
A) amino acids from glucose. 
B) lactose from a source of sucrose. 
C) fat from excess carbohydrate intake. 
D) glucose from a noncarbohydrate substance.

Question 20

What glycemic index category would include yogurt and cheese?

Accepted Answer

A) Low 
B) Moderate 
C) High 
D) Very high 
A) Low 
B) Moderate 
C) High 
D) Very high

Milk that has been treated with a commercially available lactase preparation undergoes which of the following changes?

What is the predominant sweetener used in formulating beverages?

A person with a fasting blood glucose concentration of 129 mg/dL would be classified as

High-fructose corn syrup contains significant amounts of

What is the approximate energy content (kcal/g)of most sugar alcohols?

What is the composition of lactose?

Which of the following is a typical response of the body to changes in blood glucose?

When you are under physical stress,what hormone is released quickly to stimulate an increase in blood glucose concentration?

Among the following foods,which contains the lowest amount of lactose per serving?

What is the primary absorption site for digestible carbohydrates?

Which of the following is a feature of dairy products and carbohydrate?

Which of the following is NOT an atom type found in a glucose molecule?

What is another name for lactose?

What is the primary storage form of carbohydrate in the body?

Which of the following is a feature of lactose?

What is the composition of maltose?

Why are hard cheeses lower in lactose than soft cheeses?

When consumed in excess,which of the following is most likely to lead to diarrhea?

Gluconeogenesis is a term that describes the synthesis of

What glycemic index category would include yogurt and cheese?

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

Milk that has been treated with a commercially available lactase preparation undergoes which of the following changes?

What is the predominant sweetener used in formulating beverages?

A person with a fasting blood glucose concentration of 129 mg/dL would be classified as

High-fructose corn syrup contains significant amounts of

What is the approximate energy content (kcal/g)of most sugar alcohols?

What is the composition of lactose?

Which of the following is a typical response of the body to changes in blood glucose?

When you are under physical stress,what hormone is released quickly to stimulate an increase in blood glucose concentration?

Among the following foods,which contains the lowest amount of lactose per serving?

What is the primary absorption site for digestible carbohydrates?

Which of the following is a feature of dairy products and carbohydrate?

Which of the following is NOT an atom type found in a glucose molecule?

What is another name for lactose?

What is the primary storage form of carbohydrate in the body?

Which of the following is a feature of lactose?

What is the composition of maltose?

Why are hard cheeses lower in lactose than soft cheeses?

When consumed in excess,which of the following is most likely to lead to diarrhea?

Gluconeogenesis is a term that describes the synthesis of

What glycemic index category would include yogurt and cheese?

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