Question 1

Which of the following ingredients listed on food labels would be acceptable to the person who is highly intolerant to lactose in the diet?

Accepted Answer

A) Whey 
B) Casein 
C) Dextrins 
D) Milk solids 
A) Whey 
B) Casein 
C) Dextrins 
D) Milk solids

Question 2

Which of the following are characteristic of the conditions diabetes and hypoglycemia?

Accepted Answer

A) Neither has a genetic susceptibility 
B) Neither is associated with increases in body weight 
C) Both respond to insulin administration and chromium supplements 
D) Both benefit from the inclusion of fiber-rich foods and consumption of smaller,more frequent meals 
A) Neither has a genetic susceptibility 
B) Neither is associated with increases in body weight 
C) Both respond to insulin administration and chromium supplements 
D) Both benefit from the inclusion of fiber-rich foods and consumption of smaller,more frequent meals

Question 3

What term describes how quickly glucose is absorbed from a food after ingestion,how high blood glucose rises as a result,and how quickly blood glucose returns to normal?

Accepted Answer

A) Diabetes index 
B) Glycemic index 
C) Diabetes potential 
D) Glycemic response 
A) Diabetes index 
B) Glycemic index 
C) Diabetes potential 
D) Glycemic response

Question 4

What is the first organ to receive carbohydrates absorbed from the intestine?

Accepted Answer

A) Heart 
B) Liver 
C) Pancreas 
D) Skeletal muscle 
A) Heart 
B) Liver 
C) Pancreas 
D) Skeletal muscle

Question 5

Which of the following is a general feature of the sugar alcohols?

Accepted Answer

A) They provide less than 1 kcalorie per gram 
B) They elicit a high glycemic index 
C) They are rapidly absorbed from the intestines 
D) They cannot be rapidly metabolized by cariogenic bacteria 
A) They provide less than 1 kcalorie per gram 
B) They elicit a high glycemic index 
C) They are rapidly absorbed from the intestines 
D) They cannot be rapidly metabolized by cariogenic bacteria

Question 6

If you were to exercise continuously,about how long would glycogen stores last?

Accepted Answer

A) A few minutes 
B) A few hours 
C) About 12 hours 
D) About 1 day 
A) A few minutes 
B) A few hours 
C) About 12 hours 
D) About 1 day

Question 7

Which of the following statements is NOT characteristic of fibers?

Accepted Answer

A) Most fibers consist of linked monosaccharides 
B) An example of a nonstarch polysaccharide fiber is pectin 
C) An example of a nonpolysaccharide fiber is cellulose 
D) Most soluble fibers are easily digested by the bacteria in the colon 
A) Most fibers consist of linked monosaccharides 
B) An example of a nonstarch polysaccharide fiber is pectin 
C) An example of a nonpolysaccharide fiber is cellulose 
D) Most soluble fibers are easily digested by the bacteria in the colon

Question 8

Which of the following is described as a nonstarch polysaccharide?

Accepted Answer

A) Lactose 
B) Phytates 
C) Glycogen 
D) Cellulose 
A) Lactose 
B) Phytates 
C) Glycogen 
D) Cellulose

Question 9

Which of the following is a characteristic of the sugar replacers (sugar alcohols)?

Accepted Answer

A) They have a low glycemic index 
B) They promote constipation in children 
C) They demonstrate fewer GI side effects than the artificial sweeteners 
D) They are less effective than artificial sweeteners in inhibiting dental caries 
A) They have a low glycemic index 
B) They promote constipation in children 
C) They demonstrate fewer GI side effects than the artificial sweeteners 
D) They are less effective than artificial sweeteners in inhibiting dental caries

Question 10

About how many grams of carbohydrate are contained in one ounce of foods in the grain group?

Accepted Answer

A) 5 
B) 10 
C) 15 
D) 20 
A) 5 
B) 10 
C) 15 
D) 20

Question 11

In what organ is most of the body's glycogen found?

Accepted Answer

A) Liver 
B) Muscles 
C) Kidneys 
D) Intestines 
A) Liver 
B) Muscles 
C) Kidneys 
D) Intestines

Question 12

Which of the following fibers is water insoluble?

Accepted Answer

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

Question 13

Glycogen is stored mainly in which of the following tissues?

Accepted Answer

A) Muscle and liver 
B) Pancreas and kidneys 
C) Stomach and intestine 
D) Brain and red blood cells 
A) Muscle and liver 
B) Pancreas and kidneys 
C) Stomach and intestine 
D) Brain and red blood cells

Question 14

Which of the following organs is NOT known to synthesize glycogen in any appreciable amounts?

Accepted Answer

A) Liver 
B) Brain 
C) Muscle 
D) Pancreas 
A) Liver 
B) Brain 
C) Muscle 
D) Pancreas

Question 15

Which of the following is NOT a source of dietary carbohydrates?

Accepted Answer

A) Fish 
B) Milk 
C) Fruits 
D) Legumes 
A) Fish 
B) Milk 
C) Fruits 
D) Legumes

Question 16

Among the following population groups,which shows the highest prevalence of lactose intolerance?

Accepted Answer

A) Hispanics 
B) Caucasians 
C) Scandinavians 
D) Native Americans 
A) Hispanics 
B) Caucasians 
C) Scandinavians 
D) Native Americans

Question 17

What is the RDA for carbohydrate?

Accepted Answer

A) 10 g 
B) 45 g 
C) 130 g 
D) 250 g 
A) 10 g 
B) 45 g 
C) 130 g 
D) 250 g

Question 18

What is the name of the short chains of glucose units that result from starch breakdown?

Accepted Answer

A) Sucrose 
B) Lignins 
C) Pectins 
D)  Dextrins 
A) Sucrose 
B) Lignins 
C) Pectins 
D)  Dextrins

Question 19

What is the minimum daily amount of dietary carbohydrate necessary to spare body protein from excessive breakdown?

Accepted Answer

A) 10-25 g 
B) 50-100 g 
C) 150-175 g 
D) 200-400 g 
A) 10-25 g 
B) 50-100 g 
C) 150-175 g 
D) 200-400 g

Which of the following ingredients listed on food labels would be acceptable to the person who is highly intolerant to lactose in the diet?

Which of the following are characteristic of the conditions diabetes and hypoglycemia?

What term describes how quickly glucose is absorbed from a food after ingestion,how high blood glucose rises as a result,and how quickly blood glucose returns to normal?

What is the first organ to receive carbohydrates absorbed from the intestine?

Which of the following is a general feature of the sugar alcohols?

If you were to exercise continuously,about how long would glycogen stores last?

Which of the following statements is NOT characteristic of fibers?

Which of the following is described as a nonstarch polysaccharide?

Which of the following is a characteristic of the sugar replacers (sugar alcohols)?

About how many grams of carbohydrate are contained in one ounce of foods in the grain group?

In what organ is most of the body's glycogen found?

Which of the following fibers is water insoluble?

Glycogen is stored mainly in which of the following tissues?

Which of the following organs is NOT known to synthesize glycogen in any appreciable amounts?

Which of the following is NOT a source of dietary carbohydrates?

Among the following population groups,which shows the highest prevalence of lactose intolerance?

What is the RDA for carbohydrate?

What is the name of the short chains of glucose units that result from starch breakdown?

What is the minimum daily amount of dietary carbohydrate necessary to spare body protein from excessive breakdown?

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 ingredients listed on food labels would be acceptable to the person who is highly intolerant to lactose in the diet?

Which of the following are characteristic of the conditions diabetes and hypoglycemia?

What term describes how quickly glucose is absorbed from a food after ingestion,how high blood glucose rises as a result,and how quickly blood glucose returns to normal?

What is the first organ to receive carbohydrates absorbed from the intestine?

Which of the following is a general feature of the sugar alcohols?

If you were to exercise continuously,about how long would glycogen stores last?

Which of the following statements is NOT characteristic of fibers?

Which of the following is described as a nonstarch polysaccharide?

Which of the following is a characteristic of the sugar replacers (sugar alcohols)?

About how many grams of carbohydrate are contained in one ounce of foods in the grain group?

In what organ is most of the body's glycogen found?

Which of the following fibers is water insoluble?

Glycogen is stored mainly in which of the following tissues?

Which of the following organs is NOT known to synthesize glycogen in any appreciable amounts?

Which of the following is NOT a source of dietary carbohydrates?

Among the following population groups,which shows the highest prevalence of lactose intolerance?

What is the RDA for carbohydrate?

What is the name of the short chains of glucose units that result from starch breakdown?

What is the minimum daily amount of dietary carbohydrate necessary to spare body protein from excessive breakdown?

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