Question 1

Which of the following describes type 2 diabetes mellitus?

Accepted Answer

A)  Most often diagnosed during childhood 
B)  Associated with a tendency to develop ketosis 
C)  Sometimes caused by viral infection 
D)  Strongly associated with obesity 
A)  Most often diagnosed during childhood 
B)  Associated with a tendency to develop ketosis 
C)  Sometimes caused by viral infection 
D)  Strongly associated with obesity

Question 2

Match the following with the descriptions below.
-Monosaccharide

Accepted Answer

A) Fibers that mostly do not dissolve in water and are not fermented by intestinal bacteria 
B) Class of sugars formed by chemically linking two monosaccharides 
C) Fibers that either dissolve or swell in water and are fermented by bacteria in the large intestine 
D) The simplest form of carbohydrate 
A) Fibers that mostly do not dissolve in water and are not fermented by intestinal bacteria 
B) Class of sugars formed by chemically linking two monosaccharides 
C) Fibers that either dissolve or swell in water and are fermented by bacteria in the large intestine 
D) The simplest form of carbohydrate

Question 3

The Adequate Intake (AI) for fiber for an adult man who consumes about 2700 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 4

When eating a high-fiber diet, one should ________ fluid intake.

Accepted Answer

A)  decrease 
B)  increase 
C)  not change 
A)  decrease 
B)  increase 
C)  not change

Question 5

Sucralose (Splenda®) is made by adding

Accepted Answer

A)  lactose to sucrose. 
B)  chlorines to sucrose. 
C)  sucrose to galactose. 
D)  sucrose to glucose. 
A)  lactose to sucrose. 
B)  chlorines to sucrose. 
C)  sucrose to galactose. 
D)  sucrose to glucose.

Question 6

Excessive sugar intake is related to development of dental caries because

Accepted Answer

A)  oral bacteria produce acids that dissolve tooth enamel when they metabolize sugars. 
B)  sugar leaches calcium and phosphorus out of teeth. 
C)  salivary amylase dissolves tooth enamel during carbohydrate digestion. 
D)  sugars make the saliva more alkaline, causing damage to tooth enamel. 
A)  oral bacteria produce acids that dissolve tooth enamel when they metabolize sugars. 
B)  sugar leaches calcium and phosphorus out of teeth. 
C)  salivary amylase dissolves tooth enamel during carbohydrate digestion. 
D)  sugars make the saliva more alkaline, causing damage to tooth enamel.

Which of the following describes type 2 diabetes mellitus?

Match the following with the descriptions below. -Monosaccharide

The Adequate Intake (AI) for fiber for an adult man who consumes about 2700 kcal per day is

When eating a high-fiber diet, one should ________ fluid intake.

Sucralose (Splenda®) is made by adding

Excessive sugar intake is related to development of dental caries because

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

Exam 4: Carbohydrates

Which of the following describes type 2 diabetes mellitus?

Match the following with the descriptions below. -Monosaccharide

The Adequate Intake (AI) for fiber for an adult man who consumes about 2700 kcal per day is

When eating a high-fiber diet, one should ________ fluid intake.

Sucralose (Splenda®) is made by adding

Excessive sugar intake is related to development of dental caries because

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