Question 1

_____ escape digestion and absorption in the small intestine.

Accepted Answer

A) Resistant starches 
B) Polysaccharides 
C) Bacteria 
D) Disaccharides 
A) Resistant starches 
B) Polysaccharides 
C) Bacteria 
D) Disaccharides

Question 2

Which of the following statements best describes the role of sugar in the development of obesity?

Accepted Answer

A) Sugar consumption is a direct cause of weight gain leading to obesity. 
B) The increased use of added sugars by food manufacturers is the cause of obesity. 
C) Sugar contributes to obesity when it is part of excessive energy intakes. 
D) There is a direct correlation between the consumption of added sugars and the rise in obesity. 
A) Sugar consumption is a direct cause of weight gain leading to obesity. 
B) The increased use of added sugars by food manufacturers is the cause of obesity. 
C) Sugar contributes to obesity when it is part of excessive energy intakes. 
D) There is a direct correlation between the consumption of added sugars and the rise in obesity.

Question 3

of the following fibers are used by the food industry as additives or stabilizers except:

Accepted Answer

A) pectins. 
B) gums. 
C) lignins. 
D) mucilages. 
A) pectins. 
B) gums. 
C) lignins. 
D) mucilages.

Question 4

A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets.According to the USDA Food Guide recommendations, the client's sugar intake is within the guidelines.

Accepted Answer

A) True 
 B)False

Question 5

6.Cindy consumed 2 servings of vegetables, 2 servings of fruit, 5 servings of whole grains, and 2 servings of legumes during the day.Cindy meets the DV recommendation for fiber for the day.

Accepted Answer

A) True 
 B)False

Question 6

According to the World Health Organization's recommendations, no more than _____% of daily kcalories should come from added sugars.

Accepted Answer

A) 5 
B) 10 
C) 15 
D) 20 
A) 5 
B) 10 
C) 15 
D) 20

Question 7

Jeff consumed the following foods for a meal: small baked potato, ½ cup of carrots, 1 cup skim milk, and 1 small banana.Approximately how many grams of carbohydrate did Jeff consume?

Accepted Answer

A) 47 
B) 57 
C) 66 
D) 69 
A) 47 
B) 57 
C) 66 
D) 69

Question 8

Differentiate between added sugars and naturally occurring sugars.

Accepted Answer

The answer of Differentiate between added sugars and naturally occurring...

Question 9

Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.

Accepted Answer

A) True 
 B)False

Question 10

Given the nutrient information on food labels, how could you determine the number of grams of starch in a food product?

Accepted Answer

Food labels typically provide informatio

Question 11

Excess glucose in the blood is converted into glycogen and stored primarily in the:

Accepted Answer

A) brain and liver. 
B) liver and muscles. 
C) blood cells and brain. 
D) pancreas and brain. 
A) brain and liver. 
B) liver and muscles. 
C) blood cells and brain. 
D) pancreas and brain.

Question 12

example of a polysaccharide is:

Accepted Answer

A) starch. 
B) meat. 
C) fruit. 
D) protein. 
A) starch. 
B) meat. 
C) fruit. 
D) protein.

Question 13

leading source of added sugar in the American diet is:

Accepted Answer

A) baked goods such as cookies and cakes. 
B) fruit packed in heavy syrup. 
C) soft drinks and other sugar-sweetened beverages. 
D) chocolate bars and other candy treats. 
A) baked goods such as cookies and cakes. 
B) fruit packed in heavy syrup. 
C) soft drinks and other sugar-sweetened beverages. 
D) chocolate bars and other candy treats.

Question 14

Fibers are categorized by:

Accepted Answer

A) the type of chemical bonds that hold them together. 
B) their chemical and physical properties. 
C) the number of hydrogen molecules they contain. 
D) their ability to be digested by human enzymes. 
A) the type of chemical bonds that hold them together. 
B) their chemical and physical properties. 
C) the number of hydrogen molecules they contain. 
D) their ability to be digested by human enzymes.

Question 15

Which of the following statements most accurately reflects current recommendations about the glycemic index?

Accepted Answer

A) People with type 2 diabetes may benefit from limiting high-GI foods. 
B) High-GI foods such as potatoes and bread should be avoided. 
C) There is ample evidence that low-GI diets should be recommended for the general population. 
D) All foods with a GI greater than 70 should be avoided until further research is done. 
A) People with type 2 diabetes may benefit from limiting high-GI foods. 
B) High-GI foods such as potatoes and bread should be avoided. 
C) There is ample evidence that low-GI diets should be recommended for the general population. 
D) All foods with a GI greater than 70 should be avoided until further research is done.

Question 16

Describe how fiber-rich foods help with weight control.

Accepted Answer

The answer of Describe how fiber-rich foods help with weight...

Question 17

A valid concern about excessive sugar consumption is:

Accepted Answer

A) an increased risk for developing cancer. 
B) its contribution to behavioral problems in children. 
C) the potential for malnutrition. 
D) an increased risk for developing hypertension. 
A) an increased risk for developing cancer. 
B) its contribution to behavioral problems in children. 
C) the potential for malnutrition. 
D) an increased risk for developing hypertension.

Question 18

Sweeteners that yield energy are called:

Accepted Answer

A) nutritive sweeteners. 
B) artificial sweeteners. 
C) resistant sweeteners. 
D) glycemic sweeteners. 
A) nutritive sweeteners. 
B) artificial sweeteners. 
C) resistant sweeteners. 
D) glycemic sweeteners.

Question 19

A 2000-kcalorie diet that provides 175 grams of carbohydrate provides:

Accepted Answer

A) inadequate carbohydrate. 
B) excessive carbohydrate. 
C) an appropriate amount of carbohydrate. 
D) inadequate fiber. 
A) inadequate carbohydrate. 
B) excessive carbohydrate. 
C) an appropriate amount of carbohydrate. 
D) inadequate fiber.

Exam 2: Carbohydrates

_____ escape digestion and absorption in the small intestine.

Which of the following statements best describes the role of sugar in the development of obesity?

of the following fibers are used by the food industry as additives or stabilizers except:

A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets.According to the USDA Food Guide recommendations, the client's sugar intake is within the guidelines.

6.Cindy consumed 2 servings of vegetables, 2 servings of fruit, 5 servings of whole grains, and 2 servings of legumes during the day.Cindy meets the DV recommendation for fiber for the day.

According to the World Health Organization's recommendations, no more than _____% of daily kcalories should come from added sugars.

Jeff consumed the following foods for a meal: small baked potato, ½ cup of carrots, 1 cup skim milk, and 1 small banana.Approximately how many grams of carbohydrate did Jeff consume?

Differentiate between added sugars and naturally occurring sugars.

Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.

Given the nutrient information on food labels, how could you determine the number of grams of starch in a food product?

Excess glucose in the blood is converted into glycogen and stored primarily in the:

example of a polysaccharide is:

leading source of added sugar in the American diet is:

Fibers are categorized by:

Which of the following statements most accurately reflects current recommendations about the glycemic index?

Describe how fiber-rich foods help with weight control.

A valid concern about excessive sugar consumption is:

Sweeteners that yield energy are called:

A 2000-kcalorie diet that provides 175 grams of carbohydrate provides:

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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