Question 1

The most familiar source of sucrose is:

Accepted Answer

A)  bread. 
B)  table sugar. 
C)  milk. 
D)  meat. 
E)  fruit. 
A)  bread. 
B)  table sugar. 
C)  milk. 
D)  meat. 
E)  fruit.

Question 2

Chemically, lactose is a(n):

Accepted Answer

A)  monosaccharide. 
B)  disaccharide. 
C)  dextrose. 
D)  polysaccharide. 
E)  alternative sweetener. 
A)  monosaccharide. 
B)  disaccharide. 
C)  dextrose. 
D)  polysaccharide. 
E)  alternative sweetener.

Question 3

Which of the following foods would you recommend to someone interested in lowering his or her blood cholesterol level?

Accepted Answer

A)  wheat bread 
B)  almonds 
C)  strawberries 
D)  pork 
E)  oatmeal 
A)  wheat bread 
B)  almonds 
C)  strawberries 
D)  pork 
E)  oatmeal

Question 4

According to the World Health Organization's recommendations, no more than what percentage of daily kcalories should come from added sugars?

Accepted Answer

A)  5 
B)  10 
C)  15 
D)  20 
E)  25 
A)  5 
B)  10 
C)  15 
D)  20 
E)  25

Question 5

Which of the following breakfast foods has the lowest glycemic index?

Accepted Answer

A)  Bran flakes 
B)  Oat bran bread 
C)  Yogurt 
D)  Orange juice 
E)  Bagel 
A)  Bran flakes 
B)  Oat bran bread 
C)  Yogurt 
D)  Orange juice 
E)  Bagel

Question 6

The nonnutritive sweetener that is unsafe for people with phenylketonuria is:

Accepted Answer

A)  aspartame. 
B)  neotame. 
C)  sucralose. 
D)  stevia. 
E)  saccharin. 
A)  aspartame. 
B)  neotame. 
C)  sucralose. 
D)  stevia. 
E)  saccharin.

Question 7

The glycemic index ranks carbohydrate foods based on their effect on:

Accepted Answer

A)  blood glucose levels. 
B)  blood cholesterol levels. 
C)  weight. 
D)  blood pressure. 
E)  body fat percentage. 
A)  blood glucose levels. 
B)  blood cholesterol levels. 
C)  weight. 
D)  blood pressure. 
E)  body fat percentage.

Question 8

Which of the following statements best describes the role of sugar in the development of obesity?

Accepted Answer

A)  Sugar consumption is a direct cause of weight gain leading to obesity. 
B)  The increased use of added sugars by food manufacturers is the cause of obesity. 
C)  Sugar contributes to obesity when it is part of excessive energy intakes. 
D)  There is no correlation between the consumption of added sugars and the rise in obesity. 
E)  Alternatives to sugar (artificial sweeteners) are a greater contributor to obesity than sugar. 
A)  Sugar consumption is a direct cause of weight gain leading to obesity. 
B)  The increased use of added sugars by food manufacturers is the cause of obesity. 
C)  Sugar contributes to obesity when it is part of excessive energy intakes. 
D)  There is no correlation between the consumption of added sugars and the rise in obesity. 
E)  Alternatives to sugar (artificial sweeteners) are a greater contributor to obesity than sugar.

Question 9

Fibers are categorized by:

Accepted Answer

A)  the type of chemical bonds that hold them together. 
B)  their chemical and physical properties. 
C)  the number of hydrogen molecules they contain. 
D)  their ability to be digested by human enzymes. 
E)  their ability to dissolve in water. 
A)  the type of chemical bonds that hold them together. 
B)  their chemical and physical properties. 
C)  the number of hydrogen molecules they contain. 
D)  their ability to be digested by human enzymes. 
E)  their ability to dissolve in water.

Question 10

You are explaining the GI concept to a client with diabetes. Which factor should he focus on the least ?

Accepted Answer

A)  structure of the starch 
B)  type of fiber in the food 
C)  manner in which the food was processed 
D)  time of day the food was consumed 
E)  amount of carbohydrate consumed 
A)  structure of the starch 
B)  type of fiber in the food 
C)  manner in which the food was processed 
D)  time of day the food was consumed 
E)  amount of carbohydrate consumed

Question 11

The main function of carbohydrates in the body is to:

Accepted Answer

A)  furnish the body with energy. 
B)  provide material for synthesizing cell walls. 
C)  synthesize fat. 
D)  insulate the body to prevent heat loss. 
E)  build muscle. 
A)  furnish the body with energy. 
B)  provide material for synthesizing cell walls. 
C)  synthesize fat. 
D)  insulate the body to prevent heat loss. 
E)  build muscle.

Question 12

How would you respond to the statement that honey is more nutritious than white sugar?

Accepted Answer

Honey contains glucose and fructose, jus

Question 13

Polysaccharides are composed of:

Accepted Answer

A)  one glucose unit. 
B)  two glucose units. 
C)  two fructose units. 
D)  many glucose units. 
E)  only disaccharides. 
A)  one glucose unit. 
B)  two glucose units. 
C)  two fructose units. 
D)  many glucose units. 
E)  only disaccharides.

Question 14

What are the basic units of all carbohydrates?

Accepted Answer

A)  glucose 
B)  disaccharides 
C)  polysaccharides 
D)  sucrose molecules 
E)  glycogen 
A)  glucose 
B)  disaccharides 
C)  polysaccharides 
D)  sucrose molecules 
E)  glycogen

The most familiar source of sucrose is:

Chemically, lactose is a(n):

Which of the following foods would you recommend to someone interested in lowering his or her blood cholesterol level?

According to the World Health Organization's recommendations, no more than what percentage of daily kcalories should come from added sugars?

Which of the following breakfast foods has the lowest glycemic index?

The nonnutritive sweetener that is unsafe for people with phenylketonuria is:

The glycemic index ranks carbohydrate foods based on their effect on:

Which of the following statements best describes the role of sugar in the development of obesity?

Fibers are categorized by:

You are explaining the GI concept to a client with diabetes. Which factor should he focus on the least ?

The main function of carbohydrates in the body is to:

How would you respond to the statement that honey is more nutritious than white sugar?

Polysaccharides are composed of:

What are the basic units of all carbohydrates?

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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Exam 3: Carbohydrates

The most familiar source of sucrose is:

Chemically, lactose is a(n):

Which of the following foods would you recommend to someone interested in lowering his or her blood cholesterol level?

According to the World Health Organization's recommendations, no more than what percentage of daily kcalories should come from added sugars?

Which of the following breakfast foods has the lowest glycemic index?

The nonnutritive sweetener that is unsafe for people with phenylketonuria is:

The glycemic index ranks carbohydrate foods based on their effect on:

Which of the following statements best describes the role of sugar in the development of obesity?

Fibers are categorized by:

You are explaining the GI concept to a client with diabetes. Which factor should he focus on the least ?

The main function of carbohydrates in the body is to:

How would you respond to the statement that honey is more nutritious than white sugar?

Polysaccharides are composed of:

What are the basic units of all carbohydrates?

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

Filters