Question 1

What is the composition of sucrose?

Accepted Answer

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

Question 2

According to the American Dietetic Association, what is the Daily Value for fiber when expressed in g per 1000 kcal?

Accepted Answer

A) 5 
B) 8 
C) 11.5 
D) 16.5 
A) 5 
B) 8 
C) 11.5 
D) 16.5

Question 3

Which of the following is a component of all three dietary disaccharides?

Accepted Answer

A) Sucrose 
B) Glucose 
C) Fructose 
D) Galactose 
A) Sucrose 
B) Glucose 
C) Fructose 
D) Galactose

Question 4

With few exceptions, all of the following characteristics are shared by water-soluble and water-insoluble fibers except

Accepted Answer

A) they are found only in plant-derived foods. 
B) they consist primarily of nonstarch polysaccharides. 
C) neither has an appreciable effect on glucose absorption. 
D) their consumption enhances stool formation and elimination. 
A) they are found only in plant-derived foods. 
B) they consist primarily of nonstarch polysaccharides. 
C) neither has an appreciable effect on glucose absorption. 
D) their consumption enhances stool formation and elimination.

Question 5

What is the chief reason that many people with lactose intolerance can consume foods containing some lactose without suffering any symptoms?

Accepted Answer

A) A change occurs in the GI bacteria 
B) Intestinal lactase enzyme can re-appear in adequate amounts 
C) The lactose-containing foods must be eaten only as part of a full meal 
D) The lactose-containing foods must first be heated to 100° C to degrade lactose 
A) A change occurs in the GI bacteria 
B) Intestinal lactase enzyme can re-appear in adequate amounts 
C) The lactose-containing foods must be eaten only as part of a full meal 
D) The lactose-containing foods must first be heated to 100° C to degrade lactose

Question 6

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 7

Which of the following is a characteristic of dietary fibers?

Accepted Answer

A) They cause diverticulosis 
B) They raise blood cholesterol levels 
C) They are usually found in high-fat foods 
D) They are classified according to solubility in water 
A) They cause diverticulosis 
B) They raise blood cholesterol levels 
C) They are usually found in high-fat foods 
D) They are classified according to solubility in water

Question 8

Which of the following is known as fruit sugar or levulose?

Accepted Answer

A) Maltose 
B) Glucose 
C) Fructose 
D) Galactose 
A) Maltose 
B) Glucose 
C) Fructose 
D) Galactose

Question 9

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 10

In general, modifying a diet that by substituting complex carbohydrates for pure sugars results in a diet that is higher in

Accepted Answer

A) fat. 
B) fiber. 
C) energy. 
D) refined foods. 
A) fat. 
B) fiber. 
C) energy. 
D) refined foods.

Question 11

What type of nutrient is starch?

Accepted Answer

A) Fiber 
B) Gluten 
C) Simple carbohydrate 
D) Complex carbohydrate 
A) Fiber 
B) Gluten 
C) Simple carbohydrate 
D) Complex carbohydrate

Question 12

All of the following provide about 15 g of carbohydrate per serving except

Accepted Answer

A) ½ cup corn. 
B) ½ cup peas. 
C) ½ cup potatoes. 
D) ½ cup green beans. 
A) ½ cup corn. 
B) ½ cup peas. 
C) ½ cup potatoes. 
D) ½ cup green beans.

Question 13

All of the following are symptoms of lactose intolerance except

Accepted Answer

A) bloating. 
B) diarrhea. 
C) cramping. 
D) constipation. 
A) bloating. 
B) diarrhea. 
C) cramping. 
D) constipation.

Question 14

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

Question 15

Which of the following enzymes does not act on simple sugars?

Accepted Answer

A) Lactase 
B) Sucrase 
C) Amylase 
D) Maltase 
A) Lactase 
B) Sucrase 
C) Amylase 
D) Maltase

Question 16

What is the primary organ that metabolizes fructose following absorption?

Accepted Answer

A) Liver 
B) Pancreas 
C) Skeletal muscle 
D) Small intestines 
A) Liver 
B) Pancreas 
C) Skeletal muscle 
D) Small intestines

Question 17

All of the following are characteristic of a high-fiber diet except

Accepted Answer

A) there is a risk of not meeting energy needs. 
B) it may reduce risk of lung cancer but increase risk of breast cancer. 
C) it initially may cause bouts of gastrointestinal discomfort and diarrhea. 
D) it may precipitate mineral deficiency if the body's mineral intake status is marginal. 
A) there is a risk of not meeting energy needs. 
B) it may reduce risk of lung cancer but increase risk of breast cancer. 
C) it initially may cause bouts of gastrointestinal discomfort and diarrhea. 
D) it may precipitate mineral deficiency if the body's mineral intake status is marginal.

Question 18

The chief carbohydrate in beet sugar is

Accepted Answer

A) starch. 
B) sucrose. 
C) glycogen. 
D) invert sugar. 
A) starch. 
B) sucrose. 
C) glycogen. 
D) invert sugar.

Question 19

Which of the following is not a classification for the food additives mannitol, sorbitol, and xylitol?

Accepted Answer

A) Carbohydrates 
B) Sugar alcohols 
C) Sugar replacers 
D) Artificial sweeteners 
A) Carbohydrates 
B) Sugar alcohols 
C) Sugar replacers 
D) Artificial sweeteners

Question 20

According to most dietary guidelines, what percentage of the day's total energy intake should be furnished by carbohydrates?

Accepted Answer

A) 10-15 
B) 30-35 
C) 45-65 
D) 90-95 
A) 10-15 
B) 30-35 
C) 45-65 
D) 90-95

Exam 4: The Carbohydrates: Sugars, Starches and Fibers

What is the composition of sucrose?

According to the American Dietetic Association, what is the Daily Value for fiber when expressed in g per 1000 kcal?

Which of the following is a component of all three dietary disaccharides?

With few exceptions, all of the following characteristics are shared by water-soluble and water-insoluble fibers except

What is the chief reason that many people with lactose intolerance can consume foods containing some lactose without suffering any symptoms?

Gluconeogenesis is a term that describes the synthesis of

Which of the following is a characteristic of dietary fibers?

Which of the following is known as fruit sugar or levulose?

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

In general, modifying a diet that by substituting complex carbohydrates for pure sugars results in a diet that is higher in

What type of nutrient is starch?

All of the following provide about 15 g of carbohydrate per serving except

All of the following are symptoms of lactose intolerance except

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

Which of the following enzymes does not act on simple sugars?

What is the primary organ that metabolizes fructose following absorption?

All of the following are characteristic of a high-fiber diet except

The chief carbohydrate in beet sugar is

Which of the following is not a classification for the food additives mannitol, sorbitol, and xylitol?

According to most dietary guidelines, what percentage of the day's total energy intake should be furnished by carbohydrates?

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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