Question 1

What enzyme is responsible for carbohydrate digestion in the small intestine?

Accepted Answer

A)  Salivary amylase 
B)  Bicarbonate 
C)  Pancreatic proteases 
D)  Pancreatic amylase 
A)  Salivary amylase 
B)  Bicarbonate 
C)  Pancreatic proteases 
D)  Pancreatic amylase D

Question 2

Which of the following is incorrect concerning carbohydrate absorption?

Accepted Answer

A)  Monosaccharides can enter the villi. 
B)  End products of carbohydrate digestion are transported through the portal vein to the liver. 
C)  Maltose is transported through the portal vein to the liver. 
D)  Disaccharides are digested to monosaccharides by enzymes that are attached to intestinal cells. 
A)  Monosaccharides can enter the villi. 
B)  End products of carbohydrate digestion are transported through the portal vein to the liver. 
C)  Maltose is transported through the portal vein to the liver. 
D)  Disaccharides are digested to monosaccharides by enzymes that are attached to intestinal cells. C

Question 3

The term simple carbohydrates refers to

Accepted Answer

A)  starch. 
B)  monosaccharides and disaccharides. 
C)  fiber. 
D)  polysaccharides. 
A)  starch. 
B)  monosaccharides and disaccharides. 
C)  fiber. 
D)  polysaccharides. B

Question 4

The Dietary Guidelines for Americans recommend limiting intake of

Accepted Answer

A)  added sugars. 
B)  gluten. 
C)  dietary fiber. 
D)  carbohydrates. 
A)  added sugars. 
B)  gluten. 
C)  dietary fiber. 
D)  carbohydrates.

Question 5

The Dietary Guidelines recommend limiting added sugar intake to less than ________ of total calories.

Accepted Answer

A)  10% 
B)  15% 
C)  20% 
D)  25% 
A)  10% 
B)  15% 
C)  20% 
D)  25%

Question 6

What is the fate of disaccharides not digested in the small intestine?

Accepted Answer

A)  They pass into the colon and are absorbed. 
B)  They pass into the colon and are fermented by bacteria. 
C)  They are absorbed and converted to glycogen. 
D)  They are absorbed and converted to fat. 
A)  They pass into the colon and are absorbed. 
B)  They pass into the colon and are fermented by bacteria. 
C)  They are absorbed and converted to glycogen. 
D)  They are absorbed and converted to fat.

Question 7

When insulin is released, it causes

Accepted Answer

A)  the liver to break down glycogen and release glucose into the blood. 
B)  muscle and fat cells to take up glucose from the blood. 
C)  fat breakdown and release from fat tissue. 
D)  the liver to make glycogen from protein. 
A)  the liver to break down glycogen and release glucose into the blood. 
B)  muscle and fat cells to take up glucose from the blood. 
C)  fat breakdown and release from fat tissue. 
D)  the liver to make glycogen from protein.

Question 8

The Food and Nutrition Board recommends that Americans consume ________ of their total calories from carbohydrates.

Accepted Answer

A)  10% to 25% 
B)  25% to 45% 
C)  45% to 65% 
D)  65% to 75% 
A)  10% to 25% 
B)  25% to 45% 
C)  45% to 65% 
D)  65% to 75%

Question 9

For which of the following is glucose most critical as an energy source?

Accepted Answer

A)  Muscles 
B)  Brain 
C)  Liver 
D)  Heart 
A)  Muscles 
B)  Brain 
C)  Liver 
D)  Heart

Question 10

Research suggests that dietary fiber is an important substrate for the gut microbiota; therefore, dietary fiber alterations may have an immediate and direct impact on gut microbes.

Accepted Answer

A) True 
 B)False

Question 11

Selectively fermented ingredients that result in specific changes in the composition or activity of the gastrointestinal microbiota and confer benefits upon the host are called

Accepted Answer

A)  probiotics. 
B)  FODMAPs. 
C)  prebiotics. 
D)  gluten. 
A)  probiotics. 
B)  FODMAPs. 
C)  prebiotics. 
D)  gluten.

Question 12

The main function of glucose is to supply ________ for the body.

Accepted Answer

A)  energy 
B)  vitamins 
C)  structure 
D)  hormones 
A)  energy 
B)  vitamins 
C)  structure 
D)  hormones

Question 13

Which of the following is true about carbohydrate digestion?

Accepted Answer

A)  Carbohydrate digestion is assisted by cooking, which softens tough skins. 
B)  Carbohydrate digestion begins in the stomach. 
C)  In the small intestine, amylase breaks down fiber to glucose. 
D)  Bile is necessary for carbohydrate digestion. 
A)  Carbohydrate digestion is assisted by cooking, which softens tough skins. 
B)  Carbohydrate digestion begins in the stomach. 
C)  In the small intestine, amylase breaks down fiber to glucose. 
D)  Bile is necessary for carbohydrate digestion.

Question 14

The two forms of starch found in food are

Accepted Answer

A)  amylose and amylopectin. 
B)  maltose and mannose. 
C)  glycogen and glucagon. 
D)  soluble and insoluble. 
A)  amylose and amylopectin. 
B)  maltose and mannose. 
C)  glycogen and glucagon. 
D)  soluble and insoluble.

Question 15

Which of the following hormones is released during stressful times to increase blood glucose levels, making more energy available for use?

Accepted Answer

A)  Insulin 
B)  Epinephrine 
C)  Glycogen 
D)  Progesterone 
A)  Insulin 
B)  Epinephrine 
C)  Glycogen 
D)  Progesterone

Question 16

Which of the following breakfast options is the highest in carbohydrate?

Accepted Answer

A)  Grapefruit half, 2 fried eggs, 3 bacon slices, 1 slice of toast with butter, coffee 
B)  English muffin with jelly, 8 ounces orange juice, 2 cups Cream of Wheat with 2 tablespoons sugar, 1 cup whole milk 
C)  Coffee, 8 ounces orange juice, 1/2 cup fresh blueberries, 8 ounces nonfat yogurt 
D)  1 cup whole milk, 2 ounces sausage, 2 fried eggs, 1 slice of toast with butter 
A)  Grapefruit half, 2 fried eggs, 3 bacon slices, 1 slice of toast with butter, coffee 
B)  English muffin with jelly, 8 ounces orange juice, 2 cups Cream of Wheat with 2 tablespoons sugar, 1 cup whole milk 
C)  Coffee, 8 ounces orange juice, 1/2 cup fresh blueberries, 8 ounces nonfat yogurt 
D)  1 cup whole milk, 2 ounces sausage, 2 fried eggs, 1 slice of toast with butter

Question 17

Match the alternative sweeteners with their unique characteristics.
-Saccharin

Accepted Answer

A) Also known as Nectresse™, this sweetener is an extract of the monk fruit. It is 100 to 250 times sweeter than sucrose. 
B) Also known as Sweet 'N Low®, this is the oldest alternative sweetener that yield no energy. It is 200 to 700 times sweeter than sucrose. 
C) Also known as Sunette®, this sweetener is an organic acid linked to potassium. It is 200 times sweeter than sucrose. 
D) Also known as Truvia® or Sweet Leaf®, this sweetener is derived from a South American plant. It is 200 to 400 times sweeter than sucrose. 
E) Also known as Equal®, this alternative sweetener is composed of 2 amino acids and methanol. It is approximately 200 times sweeter than sucrose.
F)Also known as Spenda®, this sweetener is made by attaching chlorine molecules to sucrose. It is approximately 600 times sweeter than sucrose. 
A) Also known as Nectresse™, this sweetener is an extract of the monk fruit. It is 100 to 250 times sweeter than sucrose. 
B) Also known as Sweet 'N Low®, this is the oldest alternative sweetener that yield no energy. It is 200 to 700 times sweeter than sucrose. 
C) Also known as Sunette®, this sweetener is an organic acid linked to potassium. It is 200 times sweeter than sucrose. 
D) Also known as Truvia® or Sweet Leaf®, this sweetener is derived from a South American plant. It is 200 to 400 times sweeter than sucrose. 
E) Also known as Equal®, this alternative sweetener is composed of 2 amino acids and methanol. It is approximately 200 times sweeter than sucrose.
F)Also known as Spenda®, this sweetener is made by attaching chlorine molecules to sucrose. It is approximately 600 times sweeter than sucrose.

Question 18

The red blood cells and brain are two body tissues that derive most of their energy from

Accepted Answer

A)  fat. 
B)  protein. 
C)  carbohydrate. 
D)  iron. 
A)  fat. 
B)  protein. 
C)  carbohydrate. 
D)  iron.

Question 19

The Dietary Guidelines recommend consuming ________ servings of whole grains per day.

Accepted Answer

A)  1 to 2 
B)  2 to 3 
C)  4 to 6 
D)  6 to 11 
A)  1 to 2 
B)  2 to 3 
C)  4 to 6 
D)  6 to 11

Question 20

Lactose intolerance is caused by

Accepted Answer

A)  a milk allergy. 
B)  lactase deficiency. 
C)  milk bacteria. 
D)  intestinal bacteria. 
A)  a milk allergy. 
B)  lactase deficiency. 
C)  milk bacteria. 
D)  intestinal bacteria.

What enzyme is responsible for carbohydrate digestion in the small intestine?

Which of the following is incorrect concerning carbohydrate absorption?

The term simple carbohydrates refers to

The Dietary Guidelines for Americans recommend limiting intake of

The Dietary Guidelines recommend limiting added sugar intake to less than ________ of total calories.

What is the fate of disaccharides not digested in the small intestine?

When insulin is released, it causes

The Food and Nutrition Board recommends that Americans consume ________ of their total calories from carbohydrates.

For which of the following is glucose most critical as an energy source?

Research suggests that dietary fiber is an important substrate for the gut microbiota; therefore, dietary fiber alterations may have an immediate and direct impact on gut microbes.

Selectively fermented ingredients that result in specific changes in the composition or activity of the gastrointestinal microbiota and confer benefits upon the host are called

The main function of glucose is to supply ________ for the body.

Which of the following is true about carbohydrate digestion?

The two forms of starch found in food are

Which of the following hormones is released during stressful times to increase blood glucose levels, making more energy available for use?

Which of the following breakfast options is the highest in carbohydrate?

Match the alternative sweeteners with their unique characteristics. -Saccharin

The red blood cells and brain are two body tissues that derive most of their energy from

The Dietary Guidelines recommend consuming ________ servings of whole grains per day.

Lactose intolerance is caused by

Nutrition, Food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: a Nutrition Perspective

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Global Nutrition

Protecting Our Food Supply

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

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Exam 4: Carbohydrates

What enzyme is responsible for carbohydrate digestion in the small intestine?

Which of the following is incorrect concerning carbohydrate absorption?

The term simple carbohydrates refers to

The Dietary Guidelines for Americans recommend limiting intake of

The Dietary Guidelines recommend limiting added sugar intake to less than ________ of total calories.

What is the fate of disaccharides not digested in the small intestine?

When insulin is released, it causes

The Food and Nutrition Board recommends that Americans consume ________ of their total calories from carbohydrates.

For which of the following is glucose most critical as an energy source?

Research suggests that dietary fiber is an important substrate for the gut microbiota; therefore, dietary fiber alterations may have an immediate and direct impact on gut microbes.

Selectively fermented ingredients that result in specific changes in the composition or activity of the gastrointestinal microbiota and confer benefits upon the host are called

The main function of glucose is to supply ________ for the body.

Which of the following is true about carbohydrate digestion?

The two forms of starch found in food are

Which of the following hormones is released during stressful times to increase blood glucose levels, making more energy available for use?

Which of the following breakfast options is the highest in carbohydrate?

Match the alternative sweeteners with their unique characteristics. -Saccharin

The red blood cells and brain are two body tissues that derive most of their energy from

The Dietary Guidelines recommend consuming ________ servings of whole grains per day.

Lactose intolerance is caused by

Nutrition, Food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: a Nutrition Perspective

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Global Nutrition

Protecting Our Food Supply

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters