Question 1

Describe how fiber-rich foods help with weight control.

Accepted Answer

Fiber-rich foods tend to be low in fat,

Question 2

The nonnutritive sweetener sucralose is made from:

Accepted Answer

A)  sucrose. 
B)  an amino acid. 
C)  aspartame. 
D)  maltose. 
E)  benzoic sulfimide. 
A)  sucrose. 
B)  an amino acid. 
C)  aspartame. 
D)  maltose. 
E)  benzoic sulfimide.

Question 3

Which of the following groups contains the least carbohydrate?

Accepted Answer

A)  grains and starchy vegetables 
B)  nuts and dried fruits 
C)  milk and cheese 
D)  fruits and vegetables 
E)  applesauce and pumpkin seeds 
A)  grains and starchy vegetables 
B)  nuts and dried fruits 
C)  milk and cheese 
D)  fruits and vegetables 
E)  applesauce and pumpkin seeds

Question 4

Whole grains, vegetables, and fruits are rich sources of:

Accepted Answer

A)  sucrose. 
B)  protein. 
C)  fat. 
D)  glycogen. 
E)  dietary fiber. 
A)  sucrose. 
B)  protein. 
C)  fat. 
D)  glycogen. 
E)  dietary fiber.

Question 5

Of all the possible alternatives, why is carbohydrate the preferred energy source?

Accepted Answer

Carbohydrates are a readily-av

Question 6

Which of the following describes the effect a food has on blood glucose levels?

Accepted Answer

A)  glycemic index 
B)  insulin index 
C)  solubility factor 
D)  viscosity index 
E)  glycemic load 
A)  glycemic index 
B)  insulin index 
C)  solubility factor 
D)  viscosity index 
E)  glycemic load

Question 7

In the small intestine, amylase breaks starch down into which of the following?

Accepted Answer

A)  bacterial enzymes 
B)  maltase 
C)  maltose 
D)  amylase 
E)  lactase 
A)  bacterial enzymes 
B)  maltase 
C)  maltose 
D)  amylase 
E)  lactase

Question 8

Cindy consumed 1 cup of broccoli (3g/serving) , 1 cup of strawberries (2g/serving) , 1oz 100% bran cereal (10g/serving) , and 1/2 cup of black beans (8g/serving) during the day. Cindy met the DV recommendation for fiber for the day.

Accepted Answer

A) True 
 B)False

Question 9

The glycemic index of a food can be measured by comparing the increase in one's blood glucose levels after consuming a carbohydrate to that caused by a reference food such as:

Accepted Answer

A)  potato chips. 
B)  a banana. 
C)  ice cream. 
D)  oatmeal. 
E)  white bread. 
A)  potato chips. 
B)  a banana. 
C)  ice cream. 
D)  oatmeal. 
E)  white bread.

Question 10

The sugars in fruits, vegetables, grains, and milk are:

Accepted Answer

A)  usually added to these foods. 
B)  considered discretionary kcalories. 
C)  naturally occurring. 
D)  resistant to digestion. 
E)  known to add kcalories, but not nutrients. 
A)  usually added to these foods. 
B)  considered discretionary kcalories. 
C)  naturally occurring. 
D)  resistant to digestion. 
E)  known to add kcalories, but not nutrients.

Question 11

Fructose occurs naturally in:

Accepted Answer

A)  bread. 
B)  milk. 
C)  meats. 
D)  fruits. 
E)  glucose. 
A)  bread. 
B)  milk. 
C)  meats. 
D)  fruits. 
E)  glucose.

Question 12

Which of the following carbohydrates is a polysaccharide?

Accepted Answer

A)  fructose 
B)  glucose 
C)  maltose 
D)  lactose 
E)  starch 
A)  fructose 
B)  glucose 
C)  maltose 
D)  lactose 
E)  starch

Question 13

The stored form of glucose in the body is called:

Accepted Answer

A)  glycogen. 
B)  insulin. 
C)  fat. 
D)  maltose. 
E)  protein. 
A)  glycogen. 
B)  insulin. 
C)  fat. 
D)  maltose. 
E)  protein.

Question 14

A 2000-kcalorie diet that provides 175 grams of carbohydrate provides:

Accepted Answer

A)  inadequate carbohydrate. 
B)  excessive carbohydrate. 
C)  an appropriate amount of carbohydrate. 
D)  inadequate fiber. 
E)  excessive protein. 
A)  inadequate carbohydrate. 
B)  excessive carbohydrate. 
C)  an appropriate amount of carbohydrate. 
D)  inadequate fiber. 
E)  excessive protein.

Question 15

A carton of ice cream displays the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan.
A carton of ice cream displays the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan.
 
How many nonnutritive sweeteners are contained in the product?

Accepted Answer

A)  one 
B)  two 
C)  three 
D)  four 
E)  zero 
A)  one 
B)  two 
C)  three 
D)  four 
E)  zero

Question 16

A food company wants to use a fiber to stabilize its new product. Which of the following would be least likely to be considered?

Accepted Answer

A)  pectins 
B)  gums 
C)  lignins 
D)  mucilages 
E)  cellulose 
A)  pectins 
B)  gums 
C)  lignins 
D)  mucilages 
E)  cellulose

Question 17

Most dietary fiber provides little or no energy.

Accepted Answer

A) True 
 B)False

Question 18

What is blood glucose homeostasis, and how is it achieved within the body?

Accepted Answer

Blood glucose homeostasis is the mainten

Question 19

Foods richest in carbohydrates include:

Accepted Answer

A)  eggs, cheese, and milk. 
B)  rice, broccoli, and apples. 
C)  milk, nuts, and oils. 
D)  mayonnaise, butter, and salad dressing. 
E)  pork chops, almonds, and spinach. 
A)  eggs, cheese, and milk. 
B)  rice, broccoli, and apples. 
C)  milk, nuts, and oils. 
D)  mayonnaise, butter, and salad dressing. 
E)  pork chops, almonds, and spinach.

Question 20

The leading source of added sugars in the American diet is:

Accepted Answer

A)  baked goods such as cookies and cakes. 
B)  fruit packed in heavy syrup. 
C)  soft drinks and other sugar-sweetened beverages. 
D)  chocolate bars and other candy treats. 
E)  hidden sugars, such as ketchup or sauces. 
A)  baked goods such as cookies and cakes. 
B)  fruit packed in heavy syrup. 
C)  soft drinks and other sugar-sweetened beverages. 
D)  chocolate bars and other candy treats. 
E)  hidden sugars, such as ketchup or sauces.

Exam 3: Carbohydrates

Describe how fiber-rich foods help with weight control.

The nonnutritive sweetener sucralose is made from:

Which of the following groups contains the least carbohydrate?

Whole grains, vegetables, and fruits are rich sources of:

Of all the possible alternatives, why is carbohydrate the preferred energy source?

Which of the following describes the effect a food has on blood glucose levels?

In the small intestine, amylase breaks starch down into which of the following?

Cindy consumed 1 cup of broccoli (3g/serving) , 1 cup of strawberries (2g/serving) , 1oz 100% bran cereal (10g/serving) , and 1/2 cup of black beans (8g/serving) during the day. Cindy met the DV recommendation for fiber for the day.

The glycemic index of a food can be measured by comparing the increase in one's blood glucose levels after consuming a carbohydrate to that caused by a reference food such as:

The sugars in fruits, vegetables, grains, and milk are:

Fructose occurs naturally in:

Which of the following carbohydrates is a polysaccharide?

The stored form of glucose in the body is called:

A 2000-kcalorie diet that provides 175 grams of carbohydrate provides:

A food company wants to use a fiber to stabilize its new product. Which of the following would be least likely to be considered?

Most dietary fiber provides little or no energy.

What is blood glucose homeostasis, and how is it achieved within the body?

Foods richest in carbohydrates include:

The leading source of added sugars in the American diet is:

Overview of Nutrition and Health

Digestion and Absorption

Lipids

Protein

Energy Balance and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, Childhood, and Adolescence

Nutrition Through the Life Span: Later Adulthood

Nutrition Care and Assessment

Nutrition Intervention and Diet-Drug Interactions

Enteral and Parenteral Nutrition Support

Nutrition in Metabolic and Respiratory Stress

Nutrition and Upper Gastrointestinal Disorders

Nutrition and Lower Gastrointestinal Disorders

Nutrition and Liver Diseases

Nutrition and Diabetes Mellitus

Nutrition and Cardiovascular Diseases

Nutrition and Renal Diseases

Nutrition, Cancer, and Hiv Infection

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