Question 1

Match the following with the descriptions below.
-Type 1 diabetes

Accepted Answer

A) Chronically high blood sugar that is due to lack of insulin production 
B) Low blood glucose that follows a meal high in simple sugars 
C) Chronically high blood sugar that is due to insulin resistance 
D) Low blood glucose that follows a day or so of fasting 
A) Chronically high blood sugar that is due to lack of insulin production 
B) Low blood glucose that follows a meal high in simple sugars 
C) Chronically high blood sugar that is due to insulin resistance 
D) Low blood glucose that follows a day or so of fasting

Question 2

A measure of both the quality (GI value) and quantity (grams per serving) of a carbohydrate in a meal is called

Accepted Answer

A)  glycemic index. 
B)  glycemic load. 
C)  glycated hemoglobin. 
D)  insulin index. 
A)  glycemic index. 
B)  glycemic load. 
C)  glycated hemoglobin. 
D)  insulin index.

Question 3

Immediately after sugars are absorbed into the blood, they travel to the

Accepted Answer

A)  kidney. 
B)  heart. 
C)  liver. 
D)  pancreas. 
A)  kidney. 
B)  heart. 
C)  liver. 
D)  pancreas.

Question 4

Match the following with the descriptions below.
-Reactive hypoglycemia

Accepted Answer

A) Chronically high blood sugar that is due to lack of insulin production 
B) Low blood glucose that follows a meal high in simple sugars 
C) Chronically high blood sugar that is due to insulin resistance 
D) Low blood glucose that follows a day or so of fasting 
A) Chronically high blood sugar that is due to lack of insulin production 
B) Low blood glucose that follows a meal high in simple sugars 
C) Chronically high blood sugar that is due to insulin resistance 
D) Low blood glucose that follows a day or so of fasting

Question 5

Match the following types of carbohydrates with their category.
-Amylose

Accepted Answer

A) Monosaccharide 
B) Disaccharide 
C) Cellulose 
D) Starch 
A) Monosaccharide 
B) Disaccharide 
C) Cellulose 
D) Starch

Question 6

The food components that yield the highest percentage of calories from carbohydrates are

Accepted Answer

A)  corn flakes, rice, bread, and noodles. 
B)  peas, broccoli, oatmeal, dry beans and other legumes. 
C)  cream pies, French fries, and fat-free milk. 
D)  table sugar, honey, jam, jelly, and fruit. 
A)  corn flakes, rice, bread, and noodles. 
B)  peas, broccoli, oatmeal, dry beans and other legumes. 
C)  cream pies, French fries, and fat-free milk. 
D)  table sugar, honey, jam, jelly, and fruit.

Question 7

The disaccharides important in nutrition are sucrose, maltose, and

Accepted Answer

A)  lactose. 
B)  fructose. 
C)  dextrose. 
D)  galactose. 
A)  lactose. 
B)  fructose. 
C)  dextrose. 
D)  galactose.

Question 8

Glucose is absorbed via ________ absorption.

Accepted Answer

A)  passive 
B)  facilitated 
C)  active 
D)  participatory 
A)  passive 
B)  facilitated 
C)  active 
D)  participatory

Question 9

FODMAPs (fermentable oligo-, di-, and monosaccharides and polyols) may increase gastrointestinal distress for individuals diagnosed with type 1 diabetes. Under the supervision of a primary care physician or registered dietitian, a low-FODMAP diet may be recommended to alleviate symptoms associated with poor glycemic control.

Accepted Answer

A) True 
 B)False

Question 10

When too little dietary carbohydrate is available to meet energy needs, ________ arise as byproducts of partial fat metabolism.

Accepted Answer

A)  fatty acids 
B)  ketones 
C)  monosaccharides 
D)  polysaccharides 
A)  fatty acids 
B)  ketones 
C)  monosaccharides 
D)  polysaccharides

Question 11

Match the following types of carbohydrates with their category.
-Maltose

Accepted Answer

A) Monosaccharide 
B) Disaccharide 
C) Cellulose 
D) Starch 
A) Monosaccharide 
B) Disaccharide 
C) Cellulose 
D) Starch

Question 12

Major fructose sources include

Accepted Answer

A)  milk and cheese. 
B)  fruits and sweetened beverages. 
C)  fruits and vegetables. 
D)  nuts and seeds. 
A)  milk and cheese. 
B)  fruits and sweetened beverages. 
C)  fruits and vegetables. 
D)  nuts and seeds.

Question 13

Which of the following will most likely cause symptoms in a person with lactose intolerance?

Accepted Answer

A)  Small servings of milk products 
B)  Hard cheeses 
C)  Yogurt containing active cultures 
D)  Milk shakes made with skim milk 
A)  Small servings of milk products 
B)  Hard cheeses 
C)  Yogurt containing active cultures 
D)  Milk shakes made with skim milk

Question 14

John Fibernugget wants to increase his fiber intake. Which of the following would be the safest way for him do this?

Accepted Answer

A)  Eating enriched grains such as Rice Krispies® and saltines 
B)  Buying bran and fiber supplements to add to his current diet 
C)  Reading the labels of grain products and buying those labeled wheat flour 
D)  Eating more fruits and vegetables and not removing the edible peels 
A)  Eating enriched grains such as Rice Krispies® and saltines 
B)  Buying bran and fiber supplements to add to his current diet 
C)  Reading the labels of grain products and buying those labeled wheat flour 
D)  Eating more fruits and vegetables and not removing the edible peels

Question 15

Which of the following has the most starch?

Accepted Answer

A)  1 medium orange 
B)  1 cup of kidney beans 
C)  8 fluid ounces of milk 
D)  4 ounces of meat 
A)  1 medium orange 
B)  1 cup of kidney beans 
C)  8 fluid ounces of milk 
D)  4 ounces of meat

Question 16

Carbohydrate digestion begins in the

Accepted Answer

A)  stomach with gastric lipase. 
B)  stomach with peptic amylase. 
C)  mouth with salivary amylase. 
D)  small intestine with pancreatic amylase. 
A)  stomach with gastric lipase. 
B)  stomach with peptic amylase. 
C)  mouth with salivary amylase. 
D)  small intestine with pancreatic amylase.

Question 17

The Adequate Intake (AI) for fiber for an adult woman who consumes about 1800 kcal per day is

Accepted Answer

A)  10 grams per day. 
B)  18 grams per day. 
C)  25 grams per day. 
D)  38 grams per day. 
A)  10 grams per day. 
B)  18 grams per day. 
C)  25 grams per day. 
D)  38 grams per day.

Question 18

The major symptoms of lactose intolerance are

Accepted Answer

A)  gas, abdominal pain, and bloating. 
B)  a rash, sneezing, and stuffy nose. 
C)  a headache and chest pain. 
D)  nausea and vomiting. 
A)  gas, abdominal pain, and bloating. 
B)  a rash, sneezing, and stuffy nose. 
C)  a headache and chest pain. 
D)  nausea and vomiting.

Question 19

After absorption, galactose is converted to ________ in the liver.

Accepted Answer

A)  glucose 
B)  fructose 
C)  glycogen 
D)  lactose 
A)  glucose 
B)  fructose 
C)  glycogen 
D)  lactose

Question 20

The main function of glucose is to

Accepted Answer

A)  serve as raw material to build tissue. 
B)  work with enzymes to carry out chemical reactions. 
C)  repair tissue. 
D)  supply energy. 
A)  serve as raw material to build tissue. 
B)  work with enzymes to carry out chemical reactions. 
C)  repair tissue. 
D)  supply energy.

Match the following with the descriptions below. -Type 1 diabetes

A measure of both the quality (GI value) and quantity (grams per serving) of a carbohydrate in a meal is called

Immediately after sugars are absorbed into the blood, they travel to the

Match the following with the descriptions below. -Reactive hypoglycemia

Match the following types of carbohydrates with their category. -Amylose

The food components that yield the highest percentage of calories from carbohydrates are

The disaccharides important in nutrition are sucrose, maltose, and

Glucose is absorbed via ________ absorption.

When too little dietary carbohydrate is available to meet energy needs, ________ arise as byproducts of partial fat metabolism.

Match the following types of carbohydrates with their category. -Maltose

Major fructose sources include

Which of the following will most likely cause symptoms in a person with lactose intolerance?

John Fibernugget wants to increase his fiber intake. Which of the following would be the safest way for him do this?

Which of the following has the most starch?

Carbohydrate digestion begins in the

The Adequate Intake (AI) for fiber for an adult woman who consumes about 1800 kcal per day is

The major symptoms of lactose intolerance are

After absorption, galactose is converted to ________ in the liver.

The main function of glucose is to

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

Match the following with the descriptions below. -Type 1 diabetes

A measure of both the quality (GI value) and quantity (grams per serving) of a carbohydrate in a meal is called

Immediately after sugars are absorbed into the blood, they travel to the

Match the following with the descriptions below. -Reactive hypoglycemia

Match the following types of carbohydrates with their category. -Amylose

The food components that yield the highest percentage of calories from carbohydrates are

The disaccharides important in nutrition are sucrose, maltose, and

Glucose is absorbed via ________ absorption.

When too little dietary carbohydrate is available to meet energy needs, ________ arise as byproducts of partial fat metabolism.

Match the following types of carbohydrates with their category. -Maltose

Major fructose sources include

Which of the following will most likely cause symptoms in a person with lactose intolerance?

John Fibernugget wants to increase his fiber intake. Which of the following would be the safest way for him do this?

Which of the following has the most starch?

Carbohydrate digestion begins in the

The Adequate Intake (AI) for fiber for an adult woman who consumes about 1800 kcal per day is

The major symptoms of lactose intolerance are

After absorption, galactose is converted to ________ in the liver.

The main function of glucose is to

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