Question 1

Describe the harmful effects of fiber when taken in excess.

Accepted Answer

No Tolerable Upper Intake Level has been established for fiber, but consuming purified fiber added to foods or supplements can be taken to extremes. Too much fiber and too little fluid can overwhelm the digestive system. Approach purified fibers with an attitude of moderation and be sure to drink an extra beverage with them. Binders in some fibers act as chelating agents. This means that they link chemically with important nutrient minerals (iron, zinc, calcium, and others)and then carry them out of the body. The mineral iron is mostly absorbed at the beginning of the intestinal tract, and excess insoluble fibers may limit its absorption by speeding foods through the upper part of the digestive tract.

Question 2

Which of the following helps prevent type 2 diabetes?

Accepted Answer

A) Maintaining a healthy body weight 
B) Taking oral hypoglycemic agents 
C) Restricting protein intake 
D) Increasing caffeine intake 
E) Avoiding physical exercise 
A) Maintaining a healthy body weight 
B) Taking oral hypoglycemic agents 
C) Restricting protein intake 
D) Increasing caffeine intake 
E) Avoiding physical exercise A

Question 3

The glycemic index of foods may be of interest to people with diabetes who must strive to regulate blood glucose.

Accepted Answer

A) True 
 B)False  True

Question 4

Sugar alcohols are also called _____.

Accepted Answer

A) invert sugars 
B) polyols 
C) ketones 
D) refined carbohydrates 
E) levuloses 
A) invert sugars 
B) polyols 
C) ketones 
D) refined carbohydrates 
E) levuloses

Question 5

Which of the following foods has the highest percentage of added sugars in the U.S. diet?

Accepted Answer

A) Beverages 
B) Grains 
C) Milk 
D) Vegetables 
E) Fruits 
A) Beverages 
B) Grains 
C) Milk 
D) Vegetables 
E) Fruits

Question 6

If you are asked for advice on whether high-fiber diets can reduce colon cancer risk, what would you reply?

Accepted Answer

A) Scientific evidence proves that high-fiber diets cause colon cancer, so fiber intake should be limited. 
B) You should consume fiber supplements to receive the maximum protection from colon cancer. 
C) Fiber does not contribute to colon health, so eating fiber-rich foods will not protect you from colon cancer. 
D) Fermentation of fiber in the colon produces small fat molecules that may activate cancer-destroying mechanisms. 
E) The cholesterol-lowering properties of fiber are not beneficial for lowering the risk of both heart disease and colon cancer. 
A) Scientific evidence proves that high-fiber diets cause colon cancer, so fiber intake should be limited. 
B) You should consume fiber supplements to receive the maximum protection from colon cancer. 
C) Fiber does not contribute to colon health, so eating fiber-rich foods will not protect you from colon cancer. 
D) Fermentation of fiber in the colon produces small fat molecules that may activate cancer-destroying mechanisms. 
E) The cholesterol-lowering properties of fiber are not beneficial for lowering the risk of both heart disease and colon cancer.

Question 7

Which of the following statements is true of a polysaccharide?

Accepted Answer

A) It is composed of long strands of glucose units linked together. 
B) It is also known as a simple carbohydrate. 
C) It is always obtained from plants. 
D) It consists of a single glucose unit. 
E) It is made of two linked monosaccharide units. 
A) It is composed of long strands of glucose units linked together. 
B) It is also known as a simple carbohydrate. 
C) It is always obtained from plants. 
D) It consists of a single glucose unit. 
E) It is made of two linked monosaccharide units.

Question 8

Among the following, the starch of _____breaks down rapidly to glucose in the body.

Accepted Answer

A) cooked dried beans 
B) oatmeal 
C) barley 
D) refined white flour 
E) chilled cooked potatoes 
A) cooked dried beans 
B) oatmeal 
C) barley 
D) refined white flour 
E) chilled cooked potatoes

Question 9

Complex carbohydrates:

Accepted Answer

A) include both single sugar units and linked pairs of sugar units 
B) are known as monosaccharides and disaccharides 
C) are long chains of sugar units arranged to form starch or fiber 
D) contain calcium, hydrogen, and nitrogen 
E) are small molecules containing six carbon atoms 
A) include both single sugar units and linked pairs of sugar units 
B) are known as monosaccharides and disaccharides 
C) are long chains of sugar units arranged to form starch or fiber 
D) contain calcium, hydrogen, and nitrogen 
E) are small molecules containing six carbon atoms

Question 10

According to the Dietary Reference Intakes, people should obtain _____ of their daily energy from carbohydrates.

Accepted Answer

A) 10 to 35 percent 
B) 45 to 65 percent 
C) 20 to 35 percent 
D) 65 to 70 percent 
E) 10 to 15 percent 
A) 10 to 35 percent 
B) 45 to 65 percent 
C) 20 to 35 percent 
D) 65 to 70 percent 
E) 10 to 15 percent

Question 11

Glycogen is a highly branched polysaccharide that is made and held in the liver and muscle tissues as a storage form of glucose.

Accepted Answer

A) True 
 B)False

Question 12

When fructose and glucose are bonded together, they form:

Accepted Answer

A) table sugar 
B) malt sugar 
C) milk sugar 
D) fruit sugar 
E) sugar alcohol 
A) table sugar 
B) malt sugar 
C) milk sugar 
D) fruit sugar 
E) sugar alcohol

Question 13

Which of the following is a probable health benefit of eating brown rice?

Accepted Answer

A) It increases appetite. 
B) It increases blood flow. 
C) It helps reduce complex carbohydrate intake. 
D) It lowers the risk of hemorrhoids and appendicitis. 
E) It lowers the risk of bone deformities. 
A) It increases appetite. 
B) It increases blood flow. 
C) It helps reduce complex carbohydrate intake. 
D) It lowers the risk of hemorrhoids and appendicitis. 
E) It lowers the risk of bone deformities.

Question 14

Which of the following is a difference between glucose and fructose?

Accepted Answer

A) Glucose is a monosaccharide, whereas fructose is a disaccharide. 
B) Glucose is a sugar, whereas fructose is an amino acid. 
C) Glucose is the most common monosaccharide, whereas fructose is rarely found in nature. 
D) Glucose creates appetite-regulating signals by triggering the release of insulin, whereas fructose does not affect appetite in this way. 
E) Glucose cannot enter the brain and does not raise blood insulin, whereas fructose can enter the brain and raise blood insulin. 
A) Glucose is a monosaccharide, whereas fructose is a disaccharide. 
B) Glucose is a sugar, whereas fructose is an amino acid. 
C) Glucose is the most common monosaccharide, whereas fructose is rarely found in nature. 
D) Glucose creates appetite-regulating signals by triggering the release of insulin, whereas fructose does not affect appetite in this way. 
E) Glucose cannot enter the brain and does not raise blood insulin, whereas fructose can enter the brain and raise blood insulin.

Question 15

Dietary fiber has been recommended for its possible benefits in reducing heart disease by lowering blood cholesterol. How does fiber play a role in lowering blood cholesterol?

Accepted Answer

A) Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces. 
B) Soluble fiber binds with bile in the intestine and carries cholesterol out with feces. 
C) Soluble fiber binds with enzymes in the blood and is metabolized by the liver. 
D) Insoluble fiber converts into bile in the large intestine and binds with cholesterol. 
E) Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process. 
A) Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces. 
B) Soluble fiber binds with bile in the intestine and carries cholesterol out with feces. 
C) Soluble fiber binds with enzymes in the blood and is metabolized by the liver. 
D) Insoluble fiber converts into bile in the large intestine and binds with cholesterol. 
E) Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.

Question 16

Which of the following is a carbohydrate-rich sweetener made from a Mexican plant?

Accepted Answer

A) Levulose 
B) Malt syrup 
C) Maple syrup 
D) Agave syrup 
E) Molasses 
A) Levulose 
B) Malt syrup 
C) Maple syrup 
D) Agave syrup 
E) Molasses

Question 17

Which of the following statements is true of energy-yielding nutrients in the human diet?

Accepted Answer

A) Fat is readily available as fuel for the brain and red blood cells. 
B) Carbohydrates provide more calories than dietary fats. 
C) The intake of refined carbohydrates should not be limited for achieving good health. 
D) Body tissues use carbohydrates for energy and other critical functions. 
E) The adult DRI for total carbohydrate is 300 grams per day. 
A) Fat is readily available as fuel for the brain and red blood cells. 
B) Carbohydrates provide more calories than dietary fats. 
C) The intake of refined carbohydrates should not be limited for achieving good health. 
D) Body tissues use carbohydrates for energy and other critical functions. 
E) The adult DRI for total carbohydrate is 300 grams per day.

Question 18

Which of the following statements is true of soluble fibers?

Accepted Answer

A) They are tough and stringy. 
B) They retain their tough texture after being cooked. 
C) They are not viscous. 
D) They always resist fermentation. 
E) They impart gel-like characteristics to foods. 
A) They are tough and stringy. 
B) They retain their tough texture after being cooked. 
C) They are not viscous. 
D) They always resist fermentation. 
E) They impart gel-like characteristics to foods.

Question 19

Plants store glucose as starch because:

Accepted Answer

A) animals cannot digest starch 
B) starch can be washed away by rain 
C) starch is soluble in water 
D) starch is insoluble in water 
E) starch holds more energy per gram 
A) animals cannot digest starch 
B) starch can be washed away by rain 
C) starch is soluble in water 
D) starch is insoluble in water 
E) starch holds more energy per gram

Question 20

What are the health threats attributed to added sugars?

Accepted Answer

Health threats attributed to added sugar

Describe the harmful effects of fiber when taken in excess.

Which of the following helps prevent type 2 diabetes?

The glycemic index of foods may be of interest to people with diabetes who must strive to regulate blood glucose.

Sugar alcohols are also called _____.

Which of the following foods has the highest percentage of added sugars in the U.S. diet?

If you are asked for advice on whether high-fiber diets can reduce colon cancer risk, what would you reply?

Which of the following statements is true of a polysaccharide?

Among the following, the starch of _____breaks down rapidly to glucose in the body.

Complex carbohydrates:

According to the Dietary Reference Intakes, people should obtain _____ of their daily energy from carbohydrates.

Glycogen is a highly branched polysaccharide that is made and held in the liver and muscle tissues as a storage form of glucose.

When fructose and glucose are bonded together, they form:

Which of the following is a probable health benefit of eating brown rice?

Which of the following is a difference between glucose and fructose?

Dietary fiber has been recommended for its possible benefits in reducing heart disease by lowering blood cholesterol. How does fiber play a role in lowering blood cholesterol?

Which of the following is a carbohydrate-rich sweetener made from a Mexican plant?

Which of the following statements is true of energy-yielding nutrients in the human diet?

Which of the following statements is true of soluble fibers?

Plants store glucose as starch because:

What are the health threats attributed to added sugars?

Food Choices and Human Health

Nutrition Tools: Standards and Guidelines

The Remarkable Body

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Nutrition and Chronic Diseases

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

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Exam 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

Describe the harmful effects of fiber when taken in excess.

Which of the following helps prevent type 2 diabetes?

The glycemic index of foods may be of interest to people with diabetes who must strive to regulate blood glucose.

Sugar alcohols are also called _____.

Which of the following foods has the highest percentage of added sugars in the U.S. diet?

If you are asked for advice on whether high-fiber diets can reduce colon cancer risk, what would you reply?

Which of the following statements is true of a polysaccharide?

Among the following, the starch of _____breaks down rapidly to glucose in the body.

Complex carbohydrates:

According to the Dietary Reference Intakes, people should obtain _____ of their daily energy from carbohydrates.

Glycogen is a highly branched polysaccharide that is made and held in the liver and muscle tissues as a storage form of glucose.

When fructose and glucose are bonded together, they form:

Which of the following is a probable health benefit of eating brown rice?

Which of the following is a difference between glucose and fructose?

Dietary fiber has been recommended for its possible benefits in reducing heart disease by lowering blood cholesterol. How does fiber play a role in lowering blood cholesterol?

Which of the following is a carbohydrate-rich sweetener made from a Mexican plant?

Which of the following statements is true of energy-yielding nutrients in the human diet?

Which of the following statements is true of soluble fibers?

Plants store glucose as starch because:

What are the health threats attributed to added sugars?

Food Choices and Human Health

Nutrition Tools: Standards and Guidelines

The Remarkable Body

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Nutrition and Chronic Diseases

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

Filters