Question 1

Which of the following statements is not true regarding the health benefits of fiber?

Accepted Answer

A) Fiber aids in weight management. 
B) Fiber aids in reducing the risk of type 2 of diabetes. 
C) Fiber aids in overall health of the gastrointestinal tract. 
D) Fiber aids in the prevention of osteoporosis. 
A) Fiber aids in weight management. 
B) Fiber aids in reducing the risk of type 2 of diabetes. 
C) Fiber aids in overall health of the gastrointestinal tract. 
D) Fiber aids in the prevention of osteoporosis.

Question 2

Foods richest in carbohydrates are:

Accepted Answer

A) eggs, cheese, and milk. 
B) rice, broccoli, and apples. 
C) milk, nuts, and oils. 
D) mayonnaise, butter, and salad dressing. 
A) eggs, cheese, and milk. 
B) rice, broccoli, and apples. 
C) milk, nuts, and oils. 
D) mayonnaise, butter, and salad dressing.

Question 3

primary source of energy for the brain and nervous system under normal conditions is:

Accepted Answer

A) sucrose. 
B) amino acids. 
C) fructose. 
D) glucose. 
E) fatty acids. 
A) sucrose. 
B) amino acids. 
C) fructose. 
D) glucose. 
E) fatty acids.

Question 4

_____ are the basic units of all carbohydrates.

Accepted Answer

A) monosaccharides 
B) disaccharides 
C) polysaccharides 
D) sucrose molecules 
A) monosaccharides 
B) disaccharides 
C) polysaccharides 
D) sucrose molecules

Question 5

Compare and contrast the 6 FDA-approved artificial sweeteners.

Accepted Answer

The six FDA-approved artificial sweetene

Question 6

principle carbohydrate in cakes and cookies is:

Accepted Answer

A) fructose. 
B) galactose. 
C) maltose. 
D) sucrose. 
A) fructose. 
B) galactose. 
C) maltose. 
D) sucrose.

Question 7

Which of the following breakfast foods has the lowest glycemic index?

Accepted Answer

A) cornflakes 
B) instant oatmeal 
C) white bagel 
D) cooked oatmeal 
A) cornflakes 
B) instant oatmeal 
C) white bagel 
D) cooked oatmeal

Question 8

Which of the following is the principal carbohydrate in milk?

Accepted Answer

A) galactose 
B) fructose 
C) sucrose 
D) lactose 
A) galactose 
B) fructose 
C) sucrose 
D) lactose

Question 9

hormone that moves glucose from the blood into the cells is:

Accepted Answer

A) glucagon. 
B) insulin. 
C) testosterone. 
D) sucrose. 
A) glucagon. 
B) insulin. 
C) testosterone. 
D) sucrose.

Question 10

Chemically, lactose is a:

Accepted Answer

A) monosaccharide. 
B) disaccharide. 
C) dextrose. 
D) polysaccharide. 
A) monosaccharide. 
B) disaccharide. 
C) dextrose. 
D) polysaccharide.

Question 11

Three monosaccharides important in nutrition are:

Accepted Answer

A) glucose, lactose, and fructose. 
B) fructose, glucose, and sucrose. 
C) maltose, fructose, and lactose. 
D) galactose, sucrose, and lactose. 
E) fructose, glucose, and galactose. 
A) glucose, lactose, and fructose. 
B) fructose, glucose, and sucrose. 
C) maltose, fructose, and lactose. 
D) galactose, sucrose, and lactose. 
E) fructose, glucose, and galactose.

Question 12

Factors that influence the GI value of a food include all of the following except the

Accepted Answer

A) structure of the starch. 
B) fiber content in the food. 
C) manner in which the food was processed. 
D) time of day the food is consumed. 
A) structure of the starch. 
B) fiber content in the food. 
C) manner in which the food was processed. 
D) time of day the food is consumed.

Question 13

stored form of glucose in the body is called:

Accepted Answer

A) glycogen. 
B) insulin. 
C) fat. 
D) muscle. 
A) glycogen. 
B) insulin. 
C) fat. 
D) muscle.

Question 14

Whole grains, vegetables, legumes, and fruits are rich sources of:

Accepted Answer

A) sucrose. 
B) dietary fiber. 
C) fat. 
D) glycogen. 
A) sucrose. 
B) dietary fiber. 
C) fat. 
D) glycogen.

Question 15

Which monosaccharide is found most often in nature as a part of a disaccharide?

Accepted Answer

A) glucose 
B) fructose 
C) maltase 
D) galactose 
A) glucose 
B) fructose 
C) maltase 
D) galactose

Question 16

many kcalories are provided by 100 grams of carbohydrate?

Accepted Answer

A) 100 
B) 200 
C) 300 
D) 400 
A) 100 
B) 200 
C) 300 
D) 400

Question 17

Grains, legumes, and root vegetables contain predominantly:

Accepted Answer

A) simple sugars and fiber. 
B) starches and fiber. 
C) fat and fiber. 
D) simple sugars and fat. 
A) simple sugars and fiber. 
B) starches and fiber. 
C) fat and fiber. 
D) simple sugars and fat.

Question 18

Carbohydrate should contribute approximately _____% of the total daily energy intake.

Accepted Answer

A) 35-40 
B) 45-55 
C) 45-65 
D) 55-60 
A) 35-40 
B) 45-55 
C) 45-65 
D) 55-60

Question 19

Polysaccharides are composed of:

Accepted Answer

A) one glucose unit. 
B) two glucose units. 
C) three glucose units. 
D) many glucose units. 
A) one glucose unit. 
B) two glucose units. 
C) three glucose units. 
D) many glucose units.

Question 20

People with _____ may benefit from limiting their intake of high-GI foods.

Accepted Answer

A) heart disease 
B) arthritis 
C) diabetes 
D) migraine headaches 
A) heart disease 
B) arthritis 
C) diabetes 
D) migraine headaches

Exam 2: Carbohydrates

Which of the following statements is not true regarding the health benefits of fiber?

Foods richest in carbohydrates are:

primary source of energy for the brain and nervous system under normal conditions is:

_____ are the basic units of all carbohydrates.

Compare and contrast the 6 FDA-approved artificial sweeteners.

principle carbohydrate in cakes and cookies is:

Which of the following breakfast foods has the lowest glycemic index?

Which of the following is the principal carbohydrate in milk?

hormone that moves glucose from the blood into the cells is:

Chemically, lactose is a:

Three monosaccharides important in nutrition are:

Factors that influence the GI value of a food include all of the following except the

stored form of glucose in the body is called:

Whole grains, vegetables, legumes, and fruits are rich sources of:

Which monosaccharide is found most often in nature as a part of a disaccharide?

many kcalories are provided by 100 grams of carbohydrate?

Grains, legumes, and root vegetables contain predominantly:

Carbohydrate should contribute approximately _____% of the total daily energy intake.

Polysaccharides are composed of:

People with _____ may benefit from limiting their intake of high-GI foods.

Overview of Nutrition and Health

Lipids

Protein

Digestion and Absorption

Metabolism, Energy Balance, and Body Composition

Weight Management: Overweight and Underweight

The Vitamins

Water and the Minerals

Fitness and Nutrition

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, Childhood, and Adolescence

Nutrition Through the Life Span: Later Adulthood

Illness and Nutrition Care

Medications, Diet-Drug Interactions, and Herbal Supplements

Specialized Nutrition Support: Enteral and Parenteral Nutrition

Foods and Food Consistency for Upper Gi Disorders

Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Carbohydrate- and Fat-Modified Diets for Malabsorption Disorders

Nutrition Therapy for Liver and Gallbladder Diseases

Carbohydrate-Controlled Diets for Diabetes Mellitus

Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases

Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases

Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress

Energy- and Protein-Modified Diets for Cancer and Hiv Infection

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