Question 1

_________should not be given to infants younger than one year of age because of the risk of botulism.

Accepted Answer

A)  High- fructose corn syrup 
B)  Molasses 
C)  Brown sugar 
D)  Honey 
A)  High- fructose corn syrup 
B)  Molasses 
C)  Brown sugar 
D)  Honey

Question 2

Viscous soluble fiber helps to lower blood cholesterol levels by interfering with the reabsorption of_________ in the intestines.

Accepted Answer

A)  bile acids 
B)  sugar 
C)  protein 
D)  uric acid 
A)  bile acids 
B)  sugar 
C)  protein 
D)  uric acid

Question 3

Epinephrine can stimulate _________to quickly flood the blood with glucose.

Accepted Answer

A)  gluconeogenesis 
B)  glycogenolysis 
C)  ketosis 
D)  ketoacidosis 
A)  gluconeogenesis 
B)  glycogenolysis 
C)  ketosis 
D)  ketoacidosis

Question 4

About 80 million people have prediabetes.

Accepted Answer

A) True 
 B)False

Question 5

What is the source of glucose to supply the energy needs in a person who has not eaten for seven hours?

Accepted Answer

A)  the brain 
B)  stored fat 
C)  muscle protein 
D)  liver glycogen 
A)  the brain 
B)  stored fat 
C)  muscle protein 
D)  liver glycogen

Question 6

All the nutrients and phytochemicals lost in the processing of wheat flour are added back in the enrichment process.

Accepted Answer

A) True 
 B)False

Question 7

People with a deficiency of the enzyme lactase cannot properly digest

Accepted Answer

A)  starch. 
B)  fiber. 
C)  milk sugar. 
D)  table sugar. 
A)  starch. 
B)  fiber. 
C)  milk sugar. 
D)  table sugar.

Question 8

The enzyme_________ begins the digestion of starch in the mouth.

Accepted Answer

A)  maltase 
B)  amylase 
C)  sucrase 
D)  lactase 
A)  maltase 
B)  amylase 
C)  sucrase 
D)  lactase

Question 9

Which of the following carbohydrates is a chain of glucose units found in plants only?

Accepted Answer

A)  fiber 
B)  maltose 
C)  starch 
D)  glycogen 
A)  fiber 
B)  maltose 
C)  starch 
D)  glycogen

_________should not be given to infants younger than one year of age because of the risk of botulism.

Viscous soluble fiber helps to lower blood cholesterol levels by interfering with the reabsorption of_________ in the intestines.

Epinephrine can stimulate _________to quickly flood the blood with glucose.

About 80 million people have prediabetes.

What is the source of glucose to supply the energy needs in a person who has not eaten for seven hours?

All the nutrients and phytochemicals lost in the processing of wheat flour are added back in the enrichment process.

People with a deficiency of the enzyme lactase cannot properly digest

The enzyme_________ begins the digestion of starch in the mouth.

Which of the following carbohydrates is a chain of glucose units found in plants only?

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

_________should not be given to infants younger than one year of age because of the risk of botulism.

Viscous soluble fiber helps to lower blood cholesterol levels by interfering with the reabsorption of_________ in the intestines.

Epinephrine can stimulate _________to quickly flood the blood with glucose.

About 80 million people have prediabetes.

What is the source of glucose to supply the energy needs in a person who has not eaten for seven hours?

All the nutrients and phytochemicals lost in the processing of wheat flour are added back in the enrichment process.

People with a deficiency of the enzyme lactase cannot properly digest

The enzyme_________ begins the digestion of starch in the mouth.

Which of the following carbohydrates is a chain of glucose units found in plants only?

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