Question 1

Identify at least four ways you can increase the amount of fiber in your diet.

Accepted Answer

Eat whole grains instead of processed grains (whole- wheat bread instead of white bread, and brown rice instead of white rice). Eat more whole fruits and vegetables. Snack on 100- percent whole- wheat crackers or popcorn. Add beans and other legumes to your meals. Eat a high- fiber cereal every day, for breakfast or as a snack. Note that increasing fiber intake too quickly can be harmful, so increase fiber consumption gradually and drink more fluids.

Question 2

The process of photosynthesis produces which of the following molecules?

Accepted Answer

A)  glucose 
B)  glycogen 
C)  fructose 
D)  triglycerides 
A)  glucose 
B)  glycogen 
C)  fructose 
D)  triglycerides A

Question 3

Being overweight puts a person at higher risk for developing type 2 diabetes, the most common type of diabetes.

Accepted Answer

A) True 
 B)False  True

Question 4

When fasting continues long beyond glycogen depletion, body protein will be broken down to make glucose.

Accepted Answer

A) True 
 B)False

Question 5

All sugar substitutes must be approved by the_________ before they are allowed in food products sold in the United States.

Accepted Answer

A)  AMA 
B)  FDA 
C)  ADA 
D)  MBA 
A)  AMA 
B)  FDA 
C)  ADA 
D)  MBA

Question 6

Children can have type 1 diabetes but cannot have type 2 diabetes.

Accepted Answer

A) True 
 B)False

Question 7

Which of the following statements about lactose intolerance is incorrect?

Accepted Answer

A)  All dairy foods must be completely eliminated from the diet. 
B)  Clinical signs include diarrhea. 
C)  Lactase pills can help prevent symptoms. 
D)  Cheese is better tolerated than milk. 
A)  All dairy foods must be completely eliminated from the diet. 
B)  Clinical signs include diarrhea. 
C)  Lactase pills can help prevent symptoms. 
D)  Cheese is better tolerated than milk.

Question 8

Diabetics can help avoid hypoglycemia by eating smaller, well- balanced meals throughout the day.

Accepted Answer

A) True 
 B)False

Question 9

Which of the following statements does not present a health benefit attributed to eating insoluble fiber?

Accepted Answer

A)  It lowers the risk of developing diverticulosis. 
B)  It lowers the risk of developing kidney disease. 
C)  It lowers the risk of developing obesity. 
D)  It lowers the risk of developing constipation. 
A)  It lowers the risk of developing diverticulosis. 
B)  It lowers the risk of developing kidney disease. 
C)  It lowers the risk of developing obesity. 
D)  It lowers the risk of developing constipation.

Question 10

Which of the following statements about ketosis is incorrect?

Accepted Answer

A)  It occurs when glycogen is broken down into glucose for energy. 
B)  Ketone bodies are the by- products of the incomplete breakdown of fat. 
C)  It causes your blood to become slightly acidic. 
D)  It often occurs in people who consume a low- carbohydrate diet. 
A)  It occurs when glycogen is broken down into glucose for energy. 
B)  Ketone bodies are the by- products of the incomplete breakdown of fat. 
C)  It causes your blood to become slightly acidic. 
D)  It often occurs in people who consume a low- carbohydrate diet.

Question 11

According to the latest DRIs, what is the recommended minimum amount of carbohydrates that should be consumed daily?

Accepted Answer

A)  50 grams 
B)  250 grams 
C)  130 grams 
D)  25 grams 
A)  50 grams 
B)  250 grams 
C)  130 grams 
D)  25 grams

Question 12

Which of the following structures is the starchy part of a grain kernel?

Accepted Answer

A)  husk 
B)  germ 
C)  endosperm 
D)  bran 
A)  husk 
B)  germ 
C)  endosperm 
D)  bran

Question 13

The_________ converts galactose and fructose to glucose.

Accepted Answer

A)  stomach 
B)  liver 
C)  gall bladder 
D)  pancreas 
A)  stomach 
B)  liver 
C)  gall bladder 
D)  pancreas

Question 14

Which of the following foods is most likely to promote dental caries?

Accepted Answer

A)  carrots 
B)  chewing gum with xylitol 
C)  raisins 
D)  cheese 
A)  carrots 
B)  chewing gum with xylitol 
C)  raisins 
D)  cheese

Question 15

The reason people who follow a low- carbohydrate diet are often in ketosis is that

Accepted Answer

A)  they are unable to break down fat completely. 
B)  they eat inadequate amounts of fat. 
C)  their diet lacks sufficient fiber. 
D)  they eat too much protein. 
A)  they are unable to break down fat completely. 
B)  they eat inadequate amounts of fat. 
C)  their diet lacks sufficient fiber. 
D)  they eat too much protein.

Question 16

Which of the following statements about enriched wheat bread is false?

Accepted Answer

A)  It is made from the endosperm of the wheat kernel. 
B)  It is missing phytochemicals that are found in whole wheat bread. 
C)  It is missing the fiber that is found in whole wheat bread. 
D)  It is missing the thiamin, niacin, and folate that are found in whole wheat bread. 
A)  It is made from the endosperm of the wheat kernel. 
B)  It is missing phytochemicals that are found in whole wheat bread. 
C)  It is missing the fiber that is found in whole wheat bread. 
D)  It is missing the thiamin, niacin, and folate that are found in whole wheat bread.

Question 17

Insulin can direct the conversion of excess glucose into fat.

Accepted Answer

A) True 
 B)False

Question 18

Compare and contrast type 1 and type 2 diabetes. Construct a table to organize your ideas and include mention of the causes, treatments, prevalence, and age of onset of each type.

Accepted Answer

The answer of Compare and contrast type 1 and type...

Question 19

Symptoms of __________ include light- headedness, dizziness, shakiness, and hunger.

Accepted Answer

A)  prediabetes 
B)  hypoglycemia 
C)  ketosis 
D)  hyperglycemia 
A)  prediabetes 
B)  hypoglycemia 
C)  ketosis 
D)  hyperglycemia

Question 20

Pectin is an insoluble fiber that moves quickly through the intestinal tract and has a laxative effect.

Accepted Answer

A) True 
 B)False

Identify at least four ways you can increase the amount of fiber in your diet.

The process of photosynthesis produces which of the following molecules?

Being overweight puts a person at higher risk for developing type 2 diabetes, the most common type of diabetes.

When fasting continues long beyond glycogen depletion, body protein will be broken down to make glucose.

All sugar substitutes must be approved by the_________ before they are allowed in food products sold in the United States.

Children can have type 1 diabetes but cannot have type 2 diabetes.

Which of the following statements about lactose intolerance is incorrect?

Diabetics can help avoid hypoglycemia by eating smaller, well- balanced meals throughout the day.

Which of the following statements does not present a health benefit attributed to eating insoluble fiber?

Which of the following statements about ketosis is incorrect?

According to the latest DRIs, what is the recommended minimum amount of carbohydrates that should be consumed daily?

Which of the following structures is the starchy part of a grain kernel?

The_________ converts galactose and fructose to glucose.

Which of the following foods is most likely to promote dental caries?

The reason people who follow a low- carbohydrate diet are often in ketosis is that

Which of the following statements about enriched wheat bread is false?

Insulin can direct the conversion of excess glucose into fat.

Compare and contrast type 1 and type 2 diabetes. Construct a table to organize your ideas and include mention of the causes, treatments, prevalence, and age of onset of each type.

Symptoms of __________ include light- headedness, dizziness, shakiness, and hunger.

Pectin is an insoluble fiber that moves quickly through the intestinal tract and has a laxative effect.

What Is Nutrition

Tools for Healthy Eating

The Basics of Digestion

Fats, Oils, and Other Lipids

Proteins and Amino Acids

Vitamins

Minerals and Water

Alcohol

Weight Management and Energy Balance

Nutrition and Fitness

Consumerism and Sustainability: From Farm to Table

Food Safety and Technology

Life Cycle Nutrition: Pregnancy Through Infancy

Life Cycle Nutrition: Toddlers Through the Later Years

Hunger at Home and Abroad

Filters

Exam 4: Carbohydrates: Sugar, Starches, and Fiber

Identify at least four ways you can increase the amount of fiber in your diet.

The process of photosynthesis produces which of the following molecules?

Being overweight puts a person at higher risk for developing type 2 diabetes, the most common type of diabetes.

When fasting continues long beyond glycogen depletion, body protein will be broken down to make glucose.

All sugar substitutes must be approved by the_________ before they are allowed in food products sold in the United States.

Children can have type 1 diabetes but cannot have type 2 diabetes.

Which of the following statements about lactose intolerance is incorrect?

Diabetics can help avoid hypoglycemia by eating smaller, well- balanced meals throughout the day.

Which of the following statements does not present a health benefit attributed to eating insoluble fiber?

Which of the following statements about ketosis is incorrect?

According to the latest DRIs, what is the recommended minimum amount of carbohydrates that should be consumed daily?

Which of the following structures is the starchy part of a grain kernel?

The_________ converts galactose and fructose to glucose.

Which of the following foods is most likely to promote dental caries?

The reason people who follow a low- carbohydrate diet are often in ketosis is that

Which of the following statements about enriched wheat bread is false?

Insulin can direct the conversion of excess glucose into fat.

Compare and contrast type 1 and type 2 diabetes. Construct a table to organize your ideas and include mention of the causes, treatments, prevalence, and age of onset of each type.

Symptoms of __________ include light- headedness, dizziness, shakiness, and hunger.

Pectin is an insoluble fiber that moves quickly through the intestinal tract and has a laxative effect.

What Is Nutrition

Tools for Healthy Eating

The Basics of Digestion

Fats, Oils, and Other Lipids

Proteins and Amino Acids

Vitamins

Minerals and Water

Alcohol

Weight Management and Energy Balance

Nutrition and Fitness

Consumerism and Sustainability: From Farm to Table

Food Safety and Technology

Life Cycle Nutrition: Pregnancy Through Infancy

Life Cycle Nutrition: Toddlers Through the Later Years

Hunger at Home and Abroad

Filters