Question 1

What is the staple grain of Canada, the United States, and Europe?

Accepted Answer

A) Oats 
B) Rice 
C) Corn 
D) Wheat 
A) Oats 
B) Rice 
C) Corn 
D) Wheat

Question 2

When blood glucose concentration falls, what pancreatic hormone is secreted to stimulate release of stored glucose?

Accepted Answer

A) Insulin 
B) Glucagon 
C) Epinephrine 
D) Cholecystokinin 
A) Insulin 
B) Glucagon 
C) Epinephrine 
D) Cholecystokinin

Question 3

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 4

Which of the following is a characteristic of the sugar alcohols?

Accepted Answer

A) They are not sweet 
B) They provide kcalories 
C) They are not metabolized 
D) They promote dental caries 
A) They are not sweet 
B) They provide kcalories 
C) They are not metabolized 
D) They promote dental caries

Question 5

Which of the following is known as blood sugar or dextrose?

Accepted Answer

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

Question 6

Which of the following artificial sweeteners has a composition similar to aspartame?

Accepted Answer

A) Neotame 
B) Sucralose 
C) Saccharin 
D) Acesulfame-K 
A) Neotame 
B) Sucralose 
C) Saccharin 
D) Acesulfame-K

Question 7

Characteristics of dietary phytic acid include all of the following except

Accepted Answer

A) it is classified as a fiber. 
B) it is found in the husks of grains. 
C) it is synonymous with the term phytate. 
D) it inhibits absorption of several minerals. 
A) it is classified as a fiber. 
B) it is found in the husks of grains. 
C) it is synonymous with the term phytate. 
D) it inhibits absorption of several minerals.

Question 8

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 9

Which of the following is not a feature of high-fiber foods?

Accepted Answer

A) Effective in weight control 
B) Provide feeling of fullness 
C) Usually lower in fat and simple sugars 
D) Provide more energy per gram than processed foods 
A) Effective in weight control 
B) Provide feeling of fullness 
C) Usually lower in fat and simple sugars 
D) Provide more energy per gram than processed foods

Question 10

Which of the following is known to correlate most strongly with reduced risk of deaths from heart disease?

Accepted Answer

A) High fiber intake 
B) High sugar intake 
C) High levulose intake 
D) High corn syrup intake 
A) High fiber intake 
B) High sugar intake 
C) High levulose intake 
D) High corn syrup intake

Question 11

Which of the following is not a simple carbohydrate?

Accepted Answer

A) Starch 
B) White sugar 
C) Disaccharide 
D) Monosaccharide 
A) Starch 
B) White sugar 
C) Disaccharide 
D) Monosaccharide

Question 12

What is the name of the sweetener consisting of a mixture of glucose and fructose formed by chemical hydrolysis of sucrose?

Accepted Answer

A) Molasses 
B) Invert sugar 
C) Turbinado sugar 
D) High-fructose syrup 
A) Molasses 
B) Invert sugar 
C) Turbinado sugar 
D) High-fructose syrup

Question 13

What are cellulose, pectin, hemicellulose, and lignin?

Accepted Answer

A) Fibers 
B) Starches 
C) Sugar alcohols 
D) Artificial sweeteners 
A) Fibers 
B) Starches 
C) Sugar alcohols 
D) Artificial sweeteners

Question 14

You have just arrived at a lunch buffet and are faced with many choices.Although each of the following portions provides about 200 kcalories, which is most nutrient dense?

Accepted Answer

A) 16-ounce soda 
B) 6 slices of avocado 
C) 8-ounce sports drink 
D) 3 slices of whole-wheat bread 
A) 16-ounce soda 
B) 6 slices of avocado 
C) 8-ounce sports drink 
D) 3 slices of whole-wheat bread

Question 15

What is stevia?

Accepted Answer

A) An herb-derived sweetener 
B) An FDA-approved sugar alcohol 
C) A poorly digested polysaccharide 
D) An inhibitor of lactase enzyme activity 
A) An herb-derived sweetener 
B) An FDA-approved sugar alcohol 
C) A poorly digested polysaccharide 
D) An inhibitor of lactase enzyme activity

Question 16

All of the following are features of honey except

Accepted Answer

A) it is the preferred sweetener in infant foods. 
B) it is known to relieve coughing at night in children. 
C) a teaspoon provides more energy than a teaspoon of table sugar. 
D) it is known to decrease the severity of mouth ulcers induced by chemotherapy in cancer patients. 
A) it is the preferred sweetener in infant foods. 
B) it is known to relieve coughing at night in children. 
C) a teaspoon provides more energy than a teaspoon of table sugar. 
D) it is known to decrease the severity of mouth ulcers induced by chemotherapy in cancer patients.

Question 17

What is another name for lactose?

Accepted Answer

A) Milk sugar 
B) Fruit sugar 
C) Table sugar 
D) Artificial sugar 
A) Milk sugar 
B) Fruit sugar 
C) Table sugar 
D) Artificial sugar

Question 18

All of the following are features of artificial sweeteners except

Accepted Answer

A) there is a lack of scientific consensus on their benefits for weight reduction. 
B) there is an Acceptable Daily Intake which provides a wide margin of safety. 
C) they provide about one-half the energy of carbohydrates plus small amounts of vitamins and minerals. 
D) if used, the American Dietetic Association advises moderate intake and only in a well-balanced, nutritious diet. 
A) there is a lack of scientific consensus on their benefits for weight reduction. 
B) there is an Acceptable Daily Intake which provides a wide margin of safety. 
C) they provide about one-half the energy of carbohydrates plus small amounts of vitamins and minerals. 
D) if used, the American Dietetic Association advises moderate intake and only in a well-balanced, nutritious diet.

Question 19

According to the current dietary recommendations, what is the maximum percentage of total energy intake that added sugar should contribute in the diet?

Accepted Answer

A) 2 
B) 10 
C) 15 
D) 25 
A) 2 
B) 10 
C) 15 
D) 25

Question 20

The chemical reaction by which starch is split into monosaccharides is termed

Accepted Answer

A) hydrolysis. 
B) condensation. 
C) gluconeogenesis. 
D) homeostatic balancing. 
A) hydrolysis. 
B) condensation. 
C) gluconeogenesis. 
D) homeostatic balancing.

Exam 4: The Carbohydrates: Sugars, Starches and Fibers

What is the staple grain of Canada, the United States, and Europe?

When blood glucose concentration falls, what pancreatic hormone is secreted to stimulate release of stored glucose?

Glycogen is stored mainly in which of the following tissues?

Which of the following is a characteristic of the sugar alcohols?

Which of the following is known as blood sugar or dextrose?

Which of the following artificial sweeteners has a composition similar to aspartame?

Characteristics of dietary phytic acid include all of the following except

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

Which of the following is not a feature of high-fiber foods?

Which of the following is known to correlate most strongly with reduced risk of deaths from heart disease?

Which of the following is not a simple carbohydrate?

What is the name of the sweetener consisting of a mixture of glucose and fructose formed by chemical hydrolysis of sucrose?

What are cellulose, pectin, hemicellulose, and lignin?

You have just arrived at a lunch buffet and are faced with many choices.Although each of the following portions provides about 200 kcalories, which is most nutrient dense?

What is stevia?

All of the following are features of honey except

What is another name for lactose?

All of the following are features of artificial sweeteners except

According to the current dietary recommendations, what is the maximum percentage of total energy intake that added sugar should contribute in the diet?

The chemical reaction by which starch is split into monosaccharides is termed

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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