Question 1

​Lactose maldigestion is most common among _____.

Accepted Answer

A) ​Asians 
B) Native Americans 
C) Mexicans 
D) U.S.adults 
E) ​Northern Europeans 
A) ​Asians 
B) Native Americans 
C) Mexicans 
D) U.S.adults 
E) ​Northern Europeans

Question 2

​Glycogen is stored in the _____.​

Accepted Answer

A) ​brain only 
B) liver only 
C) muscles only 
D) brain and muscles 
E) ​liver and muscles 
A) ​brain only 
B) liver only 
C) muscles only 
D) brain and muscles 
E) ​liver and muscles

Question 3

Match each term with the appropriate definition.​
-tooth decay

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 4

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

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 5

Lactose maldigestion is rare in very young children.​

Accepted Answer

A) True 
 B)False

Question 6

Sucrose = _____​

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 7

Dietary fiber can be constipating if _____.​

Accepted Answer

A) ​added to the diet gradually 
B) consumed with milk products 
C) consumed with added sugars 
D) consumed with too little fluid 
E) ​consumed with too much fat 
A) ​added to the diet gradually 
B) consumed with milk products 
C) consumed with added sugars 
D) consumed with too little fluid 
E) ​consumed with too much fat

Question 8

Which food has the highest fiber content?​

Accepted Answer

A) ​pinto beans (½ cup) 
B) corn (½ cup) 
C) carrots (½ cup) 
D) almonds (¼ cup) 
E) ​granola (½ cup) 
A) ​pinto beans (½ cup) 
B) corn (½ cup) 
C) carrots (½ cup) 
D) almonds (¼ cup) 
E) ​granola (½ cup)

Question 9

Cooking,mashing,or chopping food decreases fiber content.​

Accepted Answer

A) True 
 B)False

Question 10

Simple sugars _____.​

Accepted Answer

A) ​help prevent constipation 
B) are abundant in animal products 
C) are only found in plant foods 
D) include starches,glycogen,and dietary fiber 
E) ​are the most commonly used food additive 
A) ​help prevent constipation 
B) are abundant in animal products 
C) are only found in plant foods 
D) include starches,glycogen,and dietary fiber 
E) ​are the most commonly used food additive

Question 11

Which food has the lowest glycemic index?​

Accepted Answer

A) ​cornflakes 
B) watermelon 
C) spaghetti 
D) milk 
E) ​boiled potato 
A) ​cornflakes 
B) watermelon 
C) spaghetti 
D) milk 
E) ​boiled potato

Question 12

Match each term with the appropriate definition.​
-lactose intolerance

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 13

High intake of sucrose and high-fructose corn syrup is associated with _____.​

Accepted Answer

A) ​an elevated risk of Alzheimer's disease 
B) an elevated risk of hypertension 
C) increased cholesterol levels 
D) cancer 
E) ​ADHD 
A) ​an elevated risk of Alzheimer's disease 
B) an elevated risk of hypertension 
C) increased cholesterol levels 
D) cancer 
E) ​ADHD

Question 14

Sucralose is primarily known as _____ on product labels.​

Accepted Answer

A) ​Sweet One 
B) Sweet and Low 
C) Splenda 
D) PureVia 
E) ​Sunnette 
A) ​Sweet One 
B) Sweet and Low 
C) Splenda 
D) PureVia 
E) ​Sunnette

Question 15

-Which ingredient is considered a nonnutritive sweetener?​

Accepted Answer

A) ​naturally milled organic sugar 
B) acesulfame potassium 
C) natural vanilla flavor 
D) modified corn starch 
E) ​chicory root 
A) ​naturally milled organic sugar 
B) acesulfame potassium 
C) natural vanilla flavor 
D) modified corn starch 
E) ​chicory root

Question 16

A good source of soluble fiber is _____.​

Accepted Answer

A) ​barley 
B) wheat bran 
C) the coating on seeds 
D) the skins of fruits 
E) ​the skins of vegetables 
A) ​barley 
B) wheat bran 
C) the coating on seeds 
D) the skins of fruits 
E) ​the skins of vegetables

Question 17

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

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 18

Storage of glycogen is limited.​

Accepted Answer

A) True 
 B)False

Question 19

A constant supply of glucose is needed by the _____.​

Accepted Answer

A) ​liver 
B) brain 
C) pancreas 
D) lungs 
E) ​heart 
A) ​liver 
B) brain 
C) pancreas 
D) lungs 
E) ​heart

Question 20

Teeth are capable of replacing small amounts of minerals lost from enamel.​

Accepted Answer

A) True 
 B)False

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

​Lactose maldigestion is most common among _____.

​Glycogen is stored in the _____.​

Match each term with the appropriate definition.​ -tooth decay

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

Lactose maldigestion is rare in very young children.​

Sucrose = _____​

Dietary fiber can be constipating if _____.​

Which food has the highest fiber content?​

Cooking,mashing,or chopping food decreases fiber content.​

Simple sugars _____.​

Which food has the lowest glycemic index?​

Match each term with the appropriate definition.​ -lactose intolerance

High intake of sucrose and high-fructose corn syrup is associated with _____.​

Sucralose is primarily known as _____ on product labels.​

-Which ingredient is considered a nonnutritive sweetener?​

A good source of soluble fiber is _____.​

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

Storage of glycogen is limited.​

A constant supply of glucose is needed by the _____.​

Teeth are capable of replacing small amounts of minerals lost from enamel.​

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

Lactose maldigestion is most common among _____.

Glycogen is stored in the _____.

Match each term with the appropriate definition. -tooth decay

Match each term with the appropriate definition. -phenylketonuria

Lactose maldigestion is rare in very young children.

Sucrose = _____

Dietary fiber can be constipating if _____.

Which food has the highest fiber content?

Cooking,mashing,or chopping food decreases fiber content.

Simple sugars _____.

Which food has the lowest glycemic index?

Match each term with the appropriate definition. -lactose intolerance

High intake of sucrose and high-fructose corn syrup is associated with _____.

Sucralose is primarily known as _____ on product labels.

-Which ingredient is considered a nonnutritive sweetener?

A good source of soluble fiber is _____.

Match each term with the appropriate definition. -glycogen

Storage of glycogen is limited.

A constant supply of glucose is needed by the _____.

Teeth are capable of replacing small amounts of minerals lost from enamel.