Question 1

What component accounts for the usually sweet taste of fruits?

Accepted Answer

A) Fats 
B) Fiber 
C) Simple sugars 
D) Complex carbohydrates 
A) Fats 
B) Fiber 
C) Simple sugars 
D) Complex carbohydrates

Question 2

Which of the following is a feature of diabetes?

Accepted Answer

A) Type 1 diabetes is more common than type 2 
B) Type 1 diabetes is also known as insulin overload diabetes 
C) Diabetes is caused by an excessive intake of dietary carbohydrates 
D) Dietary management should focus on total carbohydrate intake rather than the type of carbohydrate consumed 
A) Type 1 diabetes is more common than type 2 
B) Type 1 diabetes is also known as insulin overload diabetes 
C) Diabetes is caused by an excessive intake of dietary carbohydrates 
D) Dietary management should focus on total carbohydrate intake rather than the type of carbohydrate consumed

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

Which of the following is a feature of the pectins?

Accepted Answer

A) They are used to thicken jelly 
B) They are classified as insoluble fibers 
C) They are resistant to intestinal bacterial fermentation 
D) They are found in the small seeds of fruits such as strawberries 
A) They are used to thicken jelly 
B) They are classified as insoluble fibers 
C) They are resistant to intestinal bacterial fermentation 
D) They are found in the small seeds of fruits such as strawberries

Question 5

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 6

Which of the following statements describes the glycemic index of foods?

Accepted Answer

A) A way of ranking foods according to their potential to increase blood glucose 
B) The newest, most practical means for planning diets for people with diabetes 
C) A well-utilized, highly valued mechanism to control the intake of simple sugars 
D) A measure of the percentage of digestible carbohydrates in relation to total energy content of the food 
A) A way of ranking foods according to their potential to increase blood glucose 
B) The newest, most practical means for planning diets for people with diabetes 
C) A well-utilized, highly valued mechanism to control the intake of simple sugars 
D) A measure of the percentage of digestible carbohydrates in relation to total energy content of the food

Question 7

What is the primary function of insulin?

Accepted Answer

A) Raises blood glucose levels 
B) Lowers blood glucose levels 
C) Stimulates glycogen breakdown 
D) Stimulates intestinal carbohydrate absorption 
A) Raises blood glucose levels 
B) Lowers blood glucose levels 
C) Stimulates glycogen breakdown 
D) Stimulates intestinal carbohydrate absorption

Question 8

Based on height, weight, age, and physical activity level, you have calculated that you should be consuming about 2200 kcalories per day.Which of the following portions is closest to the discretionary kcalories allowed in the USDA Food Guide for added sugars in your diet?

Accepted Answer

A) 15 tsp honey 
B) 20 tsp hard candy 
C) 10 tsp corn starch 
D) 10 tsp brown sugar 
A) 15 tsp honey 
B) 20 tsp hard candy 
C) 10 tsp corn starch 
D) 10 tsp brown sugar

Question 9

In the time between meals, what organ releases glucose to help maintain normal blood glucose levels?

Accepted Answer

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

Question 10

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 11

Which of the following is not a characteristic of glucose?

Accepted Answer

A) It is soluble in water 
B) It is a monosaccharide 
C) It is part of the sucrose molecule 
D) It is sweeter tasting than sucrose 
A) It is soluble in water 
B) It is a monosaccharide 
C) It is part of the sucrose molecule 
D) It is sweeter tasting than sucrose

Question 12

Which of the following is a common source of resistant starch?

Accepted Answer

A) Apple 
B) Orange 
C) Baked potato 
D) Unripe bananas 
A) Apple 
B) Orange 
C) Baked potato 
D) Unripe bananas

Question 13

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 14

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 15

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 16

At rest, the typical body stores of glycogen can provide energy for a maximum of about

Accepted Answer

A) 4 hours. 
B) 1 day. 
C) 3 days. 
D) 1 week. 
A) 4 hours. 
B) 1 day. 
C) 3 days. 
D) 1 week.

Question 17

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 18

What is the DRI for fiber for a person consuming 2500 kcalories?

Accepted Answer

A) 5 g 
B) 15 g 
C) 25 g 
D) 35 g 
A) 5 g 
B) 15 g 
C) 25 g 
D) 35 g

Question 19

Which of the following is a feature of diabetes?

Accepted Answer

A) Many people with type 2 diabetes are obese 
B) Most people who have diabetes require insulin therapy 
C) Diabetes results chiefly from excess dietary intake of simple carbohydrates 
D) People with type 1 diabetes fail to respond to the insulin made by the pancreas 
A) Many people with type 2 diabetes are obese 
B) Most people who have diabetes require insulin therapy 
C) Diabetes results chiefly from excess dietary intake of simple carbohydrates 
D) People with type 1 diabetes fail to respond to the insulin made by the pancreas

Question 20

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

Exam 4: The Carbohydrates: Sugars, Starches and Fibers

What component accounts for the usually sweet taste of fruits?

Which of the following is a feature of diabetes?

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

Which of the following is a feature of the pectins?

Which of the following is a feature of kefir?

Which of the following statements describes the glycemic index of foods?

What is the primary function of insulin?

Based on height, weight, age, and physical activity level, you have calculated that you should be consuming about 2200 kcalories per day.Which of the following portions is closest to the discretionary kcalories allowed in the USDA Food Guide for added sugars in your diet?

In the time between meals, what organ releases glucose to help maintain normal blood glucose levels?

Which of the following is a characteristic of yogurt?

Which of the following is not a characteristic of glucose?

Which of the following is a common source of resistant starch?

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

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

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

At rest, the typical body stores of glycogen can provide energy for a maximum of about

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

What is the DRI for fiber for a person consuming 2500 kcalories?

Which of the following is a feature of diabetes?

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?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Metabolism: Transformations and Interactions

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

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

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