Question 1

Match each term with the appropriate definition.​
-dietary fiber​

Accepted Answer

A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits 
A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits Q

Question 2

Soluble fibers have been shown to _____.​

Accepted Answer

A) ​increase calcium absorption 
B) increase blood glucose levels after a meal 
C) reduce blood levels of cholesterol 
D) decrease lactose maldigestion 
E) ​decrease risk of osteoporosis 
A) ​increase calcium absorption 
B) increase blood glucose levels after a meal 
C) reduce blood levels of cholesterol 
D) decrease lactose maldigestion 
E) ​decrease risk of osteoporosis C

Question 3

Carbohydrates are the major source of energy for people throughout the world​

Accepted Answer

A) True 
 B)False  True

Question 4

-​Which food items contain a nonnutritive sweetener?​

Accepted Answer

A) ​Organic Vanilla Yogurt only 
B) Greek Style Vanilla Yogurt only 
C) Fiber-Rich Vanilla Yogurt only 
D) Organic Vanilla Yogurt and Greek Style Vanilla Yogurt 
E) ​Organic Vanilla Yogurt and Fiber-Rich Vanilla Yogurt 
A) ​Organic Vanilla Yogurt only 
B) Greek Style Vanilla Yogurt only 
C) Fiber-Rich Vanilla Yogurt only 
D) Organic Vanilla Yogurt and Greek Style Vanilla Yogurt 
E) ​Organic Vanilla Yogurt and Fiber-Rich Vanilla Yogurt

Question 5

Match each term with the appropriate definition.​
-​monosaccharides

Accepted Answer

A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits 
A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits

Question 6

Match each term with the appropriate definition.​
-disaccharides​

Accepted Answer

A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits 
A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits

Question 7

Insoluble fiber is found primarily in oat and wheat bran,the coating on seeds,and the skins of fruits and vegetables.​

Accepted Answer

A) True 
 B)False

Question 8

Match each term with the appropriate definition.​
-complex carbohydrates​

Accepted Answer

A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits 
A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits

Question 9

Fluoridated water reduces the incidences of tooth decay but may increase rates of cancer and obesity.​

Accepted Answer

A) True 
 B)False

Question 10

-The aspartame in the Fiber-Rich Vanilla Yogurt provides _____ calories per gram.​

Accepted Answer

A) ​0 
B) 2 
C) 4 
D) 7 
E) ​9 
A) ​0 
B) 2 
C) 4 
D) 7 
E) ​9

Question 11

What is the sweetest alcohol sugar?​

Accepted Answer

A) ​sorbitol 
B) mannitol 
C) saccharin 
D) xylitol 
E) ​neotame 
A) ​sorbitol 
B) mannitol 
C) saccharin 
D) xylitol 
E) ​neotame

Question 12

Which food can promote tooth decay if allowed to remain in contact with gums and teeth?​

Accepted Answer

A) ​honey 
B) peanut butter 
C) cheese 
D) milk 
E) ​fresh fruit 
A) ​honey 
B) peanut butter 
C) cheese 
D) milk 
E) ​fresh fruit

Question 13

Artificial sweeteners currently approved for use today exactly mimic the taste and properties of sugar.​

Accepted Answer

A) True 
 B)False

Question 14

Match each term with the appropriate definition.​
-​polysaccharides

Accepted Answer

A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits 
A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits

Question 15

On average,dietary fiber supplies _____ calories per gram.​

Accepted Answer

A) ​2 
B) 4 
C) 7 
D) 9 
E) ​12 
A) ​2 
B) 4 
C) 7 
D) 9 
E) ​12

Question 16

-Which sweetener in the yogurt products should be avoided by people with the genetic disorder phenylketonuria?​

Accepted Answer

A) ​organic natural flavor 
B) cultured pasteurized nonfat milk 
C) modified corn starch 
D) natural vanilla flavor 
E) ​aspartame 
A) ​organic natural flavor 
B) cultured pasteurized nonfat milk 
C) modified corn starch 
D) natural vanilla flavor 
E) ​aspartame

Question 17

​Maltose = _____

Accepted Answer

A) ​fructose + glucose 
B) glucose + glucose 
C) glucose + galactose 
D) fructose + galactos 
E) ​galactose + galactose 
A) ​fructose + glucose 
B) glucose + glucose 
C) glucose + galactose 
D) fructose + galactos 
E) ​galactose + galactose

Question 18

Starchy foods are often low in calories.​

Accepted Answer

A) True 
 B)False

Question 19

Lactose = _____​

Accepted Answer

A) ​fructose + glucose 
B) glucose + glucose 
C) glucose + galactose 
D) fructose + galactose 
E) ​galactose + galactose 
A) ​fructose + glucose 
B) glucose + glucose 
C) glucose + galactose 
D) fructose + galactose 
E) ​galactose + galactose

Question 20

Which food is recommended for people who experience lactose maldigestion?​

Accepted Answer

A) ​low-fat or soy milk 
B) fortified rice milk or far-free milk 
C) yogurt only 
D) low-fat milk and fortified rice milk 
E) ​fortified rice milk and yogurt 
A) ​low-fat or soy milk 
B) fortified rice milk or far-free milk 
C) yogurt only 
D) low-fat milk and fortified rice milk 
E) ​fortified rice milk and yogurt

Exam 12: Useful Facts about Sugars: Starches: and Fiber

Match each term with the appropriate definition.​ -dietary fiber​

Soluble fibers have been shown to _____.​

Carbohydrates are the major source of energy for people throughout the world​

-​Which food items contain a nonnutritive sweetener?​

Match each term with the appropriate definition.​ -​monosaccharides

Match each term with the appropriate definition.​ -disaccharides​

Insoluble fiber is found primarily in oat and wheat bran,the coating on seeds,and the skins of fruits and vegetables.​

Match each term with the appropriate definition.​ -complex carbohydrates​

Fluoridated water reduces the incidences of tooth decay but may increase rates of cancer and obesity.​

-The aspartame in the Fiber-Rich Vanilla Yogurt provides _____ calories per gram.​

What is the sweetest alcohol sugar?​

Which food can promote tooth decay if allowed to remain in contact with gums and teeth?​

Artificial sweeteners currently approved for use today exactly mimic the taste and properties of sugar.​

Match each term with the appropriate definition.​ -​polysaccharides

On average,dietary fiber supplies _____ calories per gram.​

-Which sweetener in the yogurt products should be avoided by people with the genetic disorder phenylketonuria?​

​Maltose = _____

Starchy foods are often low in calories.​

Lactose = _____​

Which food is recommended for people who experience lactose maldigestion?​

Key Nutrition Concepts and Terms

The Inside Story about Nutrition and Health

Ways of Knowing about Nutrition

Understanding Food and Nutrition Labels

Nutrition, Attitudes, and Behavior

Healthy Diets: the Dietary Guidelines: MyPlate: and More

How the Body Uses Food: Digestion and Absorption

Calories: Food: Energy: and Energy Balance

Obesity to Underweight: The Highs and Lows of Weight Status

Weight Control: The Myths and Realities

Disordered Eating:Anorexia Nervosa: Bulimia: and Pica

Diabetes Now

Alcohol: The Positives and Negatives

Proteins and Amino Acids

Vegetarian Diets

Food Allergies and Intolerances

Fats and Cholesterol in Health

Nutrition and Heart Disease

Vitamins and Your Health

Phytochemicals

Diet and Cancer

Good Things to Know About Minerals

Dietary Supplements and Functional Foods

Water Is an Essential Nutrient

Nutrition:Gene Interactions in Health and Disease

Nutrition and Physical Fitness for Everyone

Nutrition and Physical Performance

Good Nutrition for Life: Pregnancy: Breastfeeding: and Intimacy

Nutriton for Growing Years: Childhood and Adolescence

Nutrition and Health Maintenance for Adults of All Ages

The Multiple Dimensions of Food Safety

Aspects of Global Nutrition

Filters

Match each term with the appropriate definition. -dietary fiber

Soluble fibers have been shown to _____.

Carbohydrates are the major source of energy for people throughout the world

-Which food items contain a nonnutritive sweetener?

Match each term with the appropriate definition. -monosaccharides

Match each term with the appropriate definition. -disaccharides

Insoluble fiber is found primarily in oat and wheat bran,the coating on seeds,and the skins of fruits and vegetables.

Match each term with the appropriate definition. -complex carbohydrates

Fluoridated water reduces the incidences of tooth decay but may increase rates of cancer and obesity.

-The aspartame in the Fiber-Rich Vanilla Yogurt provides _____ calories per gram.

What is the sweetest alcohol sugar?

Which food can promote tooth decay if allowed to remain in contact with gums and teeth?

Artificial sweeteners currently approved for use today exactly mimic the taste and properties of sugar.

Match each term with the appropriate definition. -polysaccharides

On average,dietary fiber supplies _____ calories per gram.

-Which sweetener in the yogurt products should be avoided by people with the genetic disorder phenylketonuria?

Maltose = _____

Starchy foods are often low in calories.

Lactose = _____

Which food is recommended for people who experience lactose maldigestion?