Question 1

Which of the following foods has a cholesterol-lowering effect?

Accepted Answer

A) White bread 
B) Cornflakes 
C) Candy 
D) Oatmeal 
E) White rice 
A) White bread 
B) Cornflakes 
C) Candy 
D) Oatmeal 
E) White rice

Question 2

Why might a very high-fiber diet be harmful for malnourished people and young vegan children?

Accepted Answer

A) High fluid intakes among these groups increase the risk of intestinal blockage. 
B) High iron and zinc intakes among these groups lead to headache and hair fall. 
C) These groups have a higher risk of energy deficiencies as they eat small food portions. 
D) These groups have a higher risk of hyperglycemia. 
E) These groups have a higher risk of heart disease. 
A) High fluid intakes among these groups increase the risk of intestinal blockage. 
B) High iron and zinc intakes among these groups lead to headache and hair fall. 
C) These groups have a higher risk of energy deficiencies as they eat small food portions. 
D) These groups have a higher risk of hyperglycemia. 
E) These groups have a higher risk of heart disease.

Question 3

According to the U.S. Enrichment Act of 1942, which of the following nutrients is not required to be added to refined grain products?

Accepted Answer

A) Riboflavin 
B) Iron 
C) Magnesium 
D) Thiamin 
E) Niacin 
A) Riboflavin 
B) Iron 
C) Magnesium 
D) Thiamin 
E) Niacin

Question 4

Glucose is a single sugar used in both plant and animal tissues for energy.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following is not an effect of fibers?

Accepted Answer

A) Increased blood cholesterol levels 
B) Lowered risk of constipation and hemorrhoids 
C) Lowered risk of heart and artery disease 
D) Lowered risk of appendicitis and complications from diverticula 
E) Modulated blood glucose levels 
A) Increased blood cholesterol levels 
B) Lowered risk of constipation and hemorrhoids 
C) Lowered risk of heart and artery disease 
D) Lowered risk of appendicitis and complications from diverticula 
E) Modulated blood glucose levels

Question 6

Consuming a diet rich in added sugars increases the risk of cardiovascular disease and diabetes.

Accepted Answer

A) True 
 B)False

Question 7

According to research, what is the relationship between dietary carbohydrates and body weight?

Accepted Answer

A) People who eat a diet rich in carbohydrate-dense root vegetables are more likely to have a high body weight. 
B) Added sugars provide many of the excess calories that cause weight gain among U.S. adults. 
C) As people in other countries adopt "Western"-style diets, they lose weight. 
D) When body weight is taken into account, no significant link is found between higher sugar intakes and higher blood pressure 
E) Added sugar intake is most strongly linked with body weight in people with type 2 diabetes. 
A) People who eat a diet rich in carbohydrate-dense root vegetables are more likely to have a high body weight. 
B) Added sugars provide many of the excess calories that cause weight gain among U.S. adults. 
C) As people in other countries adopt "Western"-style diets, they lose weight. 
D) When body weight is taken into account, no significant link is found between higher sugar intakes and higher blood pressure 
E) Added sugar intake is most strongly linked with body weight in people with type 2 diabetes.

Question 8

Sugar has been implicated by many people in some major health problems. One scientifically proven effect of sugar on health is that:

Accepted Answer

A) sugar consumed in large amounts leads to obesity, even when calorie intake does not exceed calorie needs 
B) eating large amounts of pure sugar puts a strain on the appendix, leading to diabetes 
C) fructose suppresses the human appetite in the same way that glucose does 
D) consuming sweetened soft drinks every day for a few weeks results in significant changes in blood lipids 
E) the link between sugar intake and colon cancer is weaker when total calorie intakes exceed the daily need 
A) sugar consumed in large amounts leads to obesity, even when calorie intake does not exceed calorie needs 
B) eating large amounts of pure sugar puts a strain on the appendix, leading to diabetes 
C) fructose suppresses the human appetite in the same way that glucose does 
D) consuming sweetened soft drinks every day for a few weeks results in significant changes in blood lipids 
E) the link between sugar intake and colon cancer is weaker when total calorie intakes exceed the daily need

Question 9

Carbohydrates have been rightly accused of being the fattening ingredient of foods; therefore, we need to avoid starchy foods.

Accepted Answer

A) True 
 B)False

Question 10

Which of the following carbohydrates is responsible for the intensely sweet taste of fruit?

Accepted Answer

A) Lignin 
B) Fructose 
C) Galactose 
D) Cellulose 
E) Pectin 
A) Lignin 
B) Fructose 
C) Galactose 
D) Cellulose 
E) Pectin

Question 11

Sugar alcohols are sugar-like compounds derived from meat or manufactured from proteins.

Accepted Answer

A) True 
 B)False

Question 12

The bonds that link glucose units into polysaccharides are not all the same. Which of the following is true of these bonds?

Accepted Answer

A) The bonds of starch are found in plants and are easily broken by human enzymes. 
B) The bonds of glycogen are found in animals and cannot be broken by human enzymes. 
C) The bonds of cellulose are found in plants and are easily broken by human enzymes. 
D) Human enzymes can never break the link between glucose units in polysaccharides. 
E) Humans always require help from bacteria to break starch bonds. 
A) The bonds of starch are found in plants and are easily broken by human enzymes. 
B) The bonds of glycogen are found in animals and cannot be broken by human enzymes. 
C) The bonds of cellulose are found in plants and are easily broken by human enzymes. 
D) Human enzymes can never break the link between glucose units in polysaccharides. 
E) Humans always require help from bacteria to break starch bonds.

Question 13

It can be said that the energy we obtain from foods comes from the sun. This is because:

Accepted Answer

A) oxygen is absorbed into plant leaves to create chlorophyll, which is converted to glucose 
B) light energy from the sun is used in photosynthesis to create chemical energy in the plant 
C) the sun warms the soil to create glucose in the roots of plants 
D) the sun converts green leaves to seeds for energy 
E) the sun converts oxygen into energy and carbohydrates using chlorophyll 
A) oxygen is absorbed into plant leaves to create chlorophyll, which is converted to glucose 
B) light energy from the sun is used in photosynthesis to create chemical energy in the plant 
C) the sun warms the soil to create glucose in the roots of plants 
D) the sun converts green leaves to seeds for energy 
E) the sun converts oxygen into energy and carbohydrates using chlorophyll

Question 14

Which of the following is characteristic of type 1 diabetes?

Accepted Answer

A) The patient usually does not develop symptoms until after age 45. 
B) The pancreas produces more insulin as blood glucose rises. 
C) The patient is usually malnourished. 
D) The patient's immune system attacks the cells of the pancreas. 
E) The muscle and fat cells do not respond to insulin normally. 
A) The patient usually does not develop symptoms until after age 45. 
B) The pancreas produces more insulin as blood glucose rises. 
C) The patient is usually malnourished. 
D) The patient's immune system attacks the cells of the pancreas. 
E) The muscle and fat cells do not respond to insulin normally.

Question 15

Which of the following terms would you look for on a bread label to choose the most nutritious product?

Accepted Answer

A) Wheat flour 
B) Whole grain 
C) Unbleached flour 
D) Brown bread 
E) Natural grain 
A) Wheat flour 
B) Whole grain 
C) Unbleached flour 
D) Brown bread 
E) Natural grain

Question 16

Which of the following statements is true of lactose intolerance?

Accepted Answer

A) It is a condition in which the body fails to produce sufficient amounts of the enzyme needed to digest milk sugar. 
B) It is a disease in which the pancreas swells and stops functioning. 
C) It is a condition in which the body resists the digestion of proteins. 
D) It is a condition characterized by abnormally low blood glucose, anxiety, rapid heartbeat, and sweating. 
E) It is a condition characterized by abnormally high blood glucose concentration and weight gain. 
A) It is a condition in which the body fails to produce sufficient amounts of the enzyme needed to digest milk sugar. 
B) It is a disease in which the pancreas swells and stops functioning. 
C) It is a condition in which the body resists the digestion of proteins. 
D) It is a condition characterized by abnormally low blood glucose, anxiety, rapid heartbeat, and sweating. 
E) It is a condition characterized by abnormally high blood glucose concentration and weight gain.

Question 17

Which of the following animal-derived foods contains significant amounts of carbohydrates?

Accepted Answer

A) Chicken 
B) Beef 
C) Milk 
D) Pork 
E) Lamb 
A) Chicken 
B) Beef 
C) Milk 
D) Pork 
E) Lamb

Question 18

Which of the following foods is not a major source of soluble fibers?

Accepted Answer

A) Fruits 
B) Legumes 
C) Vegetables 
D) Milk 
E) Seaweeds 
A) Fruits 
B) Legumes 
C) Vegetables 
D) Milk 
E) Seaweeds

Question 19

When the blood glucose level rises after a meal, the first organ to respond is the:

Accepted Answer

A) pancreas 
B) liver 
C) stomach 
D) gallbladder 
E) kidney 
A) pancreas 
B) liver 
C) stomach 
D) gallbladder 
E) kidney

Question 20

Which of the following sets of foods is devoid of carbohydrate?

Accepted Answer

A) Oils and solid fats 
B) Milk and plain yogurt 
C) Legumes and nuts 
D) Dried and fresh fruit 
E) Rice and pasta 
A) Oils and solid fats 
B) Milk and plain yogurt 
C) Legumes and nuts 
D) Dried and fresh fruit 
E) Rice and pasta

Which of the following foods has a cholesterol-lowering effect?

Why might a very high-fiber diet be harmful for malnourished people and young vegan children?

According to the U.S. Enrichment Act of 1942, which of the following nutrients is not required to be added to refined grain products?

Glucose is a single sugar used in both plant and animal tissues for energy.

Which of the following is not an effect of fibers?

Consuming a diet rich in added sugars increases the risk of cardiovascular disease and diabetes.

According to research, what is the relationship between dietary carbohydrates and body weight?

Sugar has been implicated by many people in some major health problems. One scientifically proven effect of sugar on health is that:

Carbohydrates have been rightly accused of being the fattening ingredient of foods; therefore, we need to avoid starchy foods.

Which of the following carbohydrates is responsible for the intensely sweet taste of fruit?

Sugar alcohols are sugar-like compounds derived from meat or manufactured from proteins.

The bonds that link glucose units into polysaccharides are not all the same. Which of the following is true of these bonds?

It can be said that the energy we obtain from foods comes from the sun. This is because:

Which of the following is characteristic of type 1 diabetes?

Which of the following terms would you look for on a bread label to choose the most nutritious product?

Which of the following statements is true of lactose intolerance?

Which of the following animal-derived foods contains significant amounts of carbohydrates?

Which of the following foods is not a major source of soluble fibers?

When the blood glucose level rises after a meal, the first organ to respond is the:

Which of the following sets of foods is devoid of carbohydrate?

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

Which of the following foods has a cholesterol-lowering effect?

Why might a very high-fiber diet be harmful for malnourished people and young vegan children?

According to the U.S. Enrichment Act of 1942, which of the following nutrients is not required to be added to refined grain products?

Glucose is a single sugar used in both plant and animal tissues for energy.

Which of the following is not an effect of fibers?

Consuming a diet rich in added sugars increases the risk of cardiovascular disease and diabetes.

According to research, what is the relationship between dietary carbohydrates and body weight?

Sugar has been implicated by many people in some major health problems. One scientifically proven effect of sugar on health is that:

Carbohydrates have been rightly accused of being the fattening ingredient of foods; therefore, we need to avoid starchy foods.

Which of the following carbohydrates is responsible for the intensely sweet taste of fruit?

Sugar alcohols are sugar-like compounds derived from meat or manufactured from proteins.

The bonds that link glucose units into polysaccharides are not all the same. Which of the following is true of these bonds?

It can be said that the energy we obtain from foods comes from the sun. This is because:

Which of the following is characteristic of type 1 diabetes?

Which of the following terms would you look for on a bread label to choose the most nutritious product?

Which of the following statements is true of lactose intolerance?

Which of the following animal-derived foods contains significant amounts of carbohydrates?

Which of the following foods is not a major source of soluble fibers?

When the blood glucose level rises after a meal, the first organ to respond is the:

Which of the following sets of foods is devoid of carbohydrate?

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