Question 1

Which fasting blood glucose level would be considered within the normal range?

Accepted Answer

A)  57 mg/dL 
B)  77 mg/dL 
C)  107 mg/dL 
D)  127 mg/dL 
E)  170 mg/dL 
A)  57 mg/dL 
B)  77 mg/dL 
C)  107 mg/dL 
D)  127 mg/dL 
E)  170 mg/dL B

Question 2

Which of the following unit of sugar is found in all of the three dietary disaccharides?

Accepted Answer

A)  sucrose 
B)  glucose 
C)  fructose 
D)  galactose 
E)  high-fructose corn syrup 
A)  sucrose 
B)  glucose 
C)  fructose 
D)  galactose 
E)  high-fructose corn syrup B

Question 3

In which part of the GI tract do enzymes hydrolyze the disaccharides into monosaccharides?

Accepted Answer

A)  small intestine 
B)  pancreas 
C)  salivary glands 
D)  stomach 
E)  colon 
A)  small intestine 
B)  pancreas 
C)  salivary glands 
D)  stomach 
E)  colon A

Question 4

Which of the following terms describes how quickly glucose is absorbed from a food after ingestion, how high blood glucose rises as a result, and how quickly blood glucose returns to normal?

Accepted Answer

A)  type 2 diabetes 
B)  glycemic index 
C)  hypoglycemic potential 
D)  glycemic response 
E)  insulin resistance 
A)  type 2 diabetes 
B)  glycemic index 
C)  hypoglycemic potential 
D)  glycemic response 
E)  insulin resistance

Question 5

How are soluble fibers primarily digested in the large intestines?

Accepted Answer

A)  with the help of bacterial enzymes 
B)  with the help of   pancreatic amylase 
C)  through peristaltic segmentation 
D)  with the help of villus brush border hydrolases 
E)  with the help of liver enzymes. 
A)  with the help of bacterial enzymes 
B)  with the help of   pancreatic amylase 
C)  through peristaltic segmentation 
D)  with the help of villus brush border hydrolases 
E)  with the help of liver enzymes.

Question 6

Which of the following is a starchy vegetable and provides about 15 g of carbohydrate per half-cup serving?

Accepted Answer

A)  corn 
B)  green beans 
C)  broccoli 
D)  tomatoes 
E)  cauliflower 
A)  corn 
B)  green beans 
C)  broccoli 
D)  tomatoes 
E)  cauliflower

Question 7

Which of the following is NOT a resistant starch?

Accepted Answer

A)  milled grains 
B)  legumes 
C)  just-ripened bananas 
D)  cooked potatoes that have been chilled 
E)  green apples 
A)  milled grains 
B)  legumes 
C)  just-ripened bananas 
D)  cooked potatoes that have been chilled 
E)  green apples

Question 8

Fructose and galactose are mostly metabolized through the ________.

Accepted Answer

A)  liver 
B)  pancreas 
C)  stomach 
D)  small intestine 
E)  colon 
A)  liver 
B)  pancreas 
C)  stomach 
D)  small intestine 
E)  colon

Question 9

Which of the following statements about fructose is FALSE?

Accepted Answer

A)  Fructose is metabolized by the liver. 
B)  The liver turns excess fructose into fat, causing a fatty liver. 
C)  Fructose does not stimulate the release of insulin. 
D)  A fresh apple satisfies hunger better than apple juice. 
E)  Fructose suppresses appetite. 
A)  Fructose is metabolized by the liver. 
B)  The liver turns excess fructose into fat, causing a fatty liver. 
C)  Fructose does not stimulate the release of insulin. 
D)  A fresh apple satisfies hunger better than apple juice. 
E)  Fructose suppresses appetite.

Question 10

Glycogen is defined as a storage form of glucose, manufactured and stored in the body's ________.

Accepted Answer

A)  muscles and liver 
B)  pancreas and kidneys 
C)  stomach and intestines 
D)  brain and red blood cells 
E)  spleen and lymphatics 
A)  muscles and liver 
B)  pancreas and kidneys 
C)  stomach and intestines 
D)  brain and red blood cells 
E)  spleen and lymphatics

Question 11

Which food was one of the first recognized for its ability to reduce blood cholesterol and the risk of heart disease?

Accepted Answer

A)  seaweed 
B)  legumes 
C)  barley 
D)  bran 
E)  oatmeal 
A)  seaweed 
B)  legumes 
C)  barley 
D)  bran 
E)  oatmeal

Question 12

What is the "fight or flight" hormone that signals the release of glucose?

Accepted Answer

A)  epinephrine 
B)  insulin 
C)  glucagon 
D)  leptin 
E)  gastrin 
A)  epinephrine 
B)  insulin 
C)  glucagon 
D)  leptin 
E)  gastrin

Question 13

One ounce of a grain (e.g., one slice of bread) provides about ________ g of carbohydrate.

Accepted Answer

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

Question 14

Sweeteners that yield energy, including both sugars and sugar alcohols, are called "________."

Accepted Answer

nutritive

Question 15

Which of the following is a chemical reaction in which one molecule is split into two molecules?

Accepted Answer

A)  hydrolysis 
B)  condensation 
C)  gluconeogenesis 
D)  homeostasis 
E)  phosphorylation 
A)  hydrolysis 
B)  condensation 
C)  gluconeogenesis 
D)  homeostasis 
E)  phosphorylation

Question 16

Which of the following is a typical feature of diabetes?

Accepted Answer

A)  Type 1 diabetes is more common than type 2. 
B)  In type 1 diabetes, cells fail to respond to insulin. 
C)  Rates of diabetes have steadily declined over the past decade. 
D)  Dietary management should focus on total carbohydrate intake. 
E)  The best preventive measure for type 1 diabetes is a healthy body weight. 
A)  Type 1 diabetes is more common than type 2. 
B)  In type 1 diabetes, cells fail to respond to insulin. 
C)  Rates of diabetes have steadily declined over the past decade. 
D)  Dietary management should focus on total carbohydrate intake. 
E)  The best preventive measure for type 1 diabetes is a healthy body weight.

Question 17

Which part of the GI tract does NOT actively participate in the digestion of carbohydrates?

Accepted Answer

A)  small intestine 
B)  pancreas 
C)  salivary glands 
D)  stomach 
E)  mouth 
A)  small intestine 
B)  pancreas 
C)  salivary glands 
D)  stomach 
E)  mouth

Question 18

What do cellulose and lignin fibers do in the body?

Accepted Answer

A)  lower cholesterol by binding bile 
B)  slow absorption of glucose 
C)  hold moisture in stools 
D)  provide bulk and feelings of fullness 
E)  yield small fat molecules the colon uses for energy 
A)  lower cholesterol by binding bile 
B)  slow absorption of glucose 
C)  hold moisture in stools 
D)  provide bulk and feelings of fullness 
E)  yield small fat molecules the colon uses for energy

Question 19

A low-FODMAP diet typically is used to improve the symptoms of _______.

Accepted Answer

A)  lactose intolerance 
B)  irritable bowel syndrome 
C)  lactose deficiency 
D)  colitis 
E)  peptic ulcers 
A)  lactose intolerance 
B)  irritable bowel syndrome 
C)  lactose deficiency 
D)  colitis 
E)  peptic ulcers

Question 20

Your mother was just diagnosed with type 2 diabetes. She wants to improve both her eating habits and her glucose control. After an Internet search, she has decided to try out a new diet that uses the glycemic index in meal planning. She asks you if you think the diet is practical and beneficial. How do you respond?

Accepted Answer

The glycemic response refers to how quic

Exam 4: The Carbohydrates: Sugar, Starches, and Fibers

Which fasting blood glucose level would be considered within the normal range?

Which of the following unit of sugar is found in all of the three dietary disaccharides?

In which part of the GI tract do enzymes hydrolyze the disaccharides into monosaccharides?

Which of the following terms describes how quickly glucose is absorbed from a food after ingestion, how high blood glucose rises as a result, and how quickly blood glucose returns to normal?

How are soluble fibers primarily digested in the large intestines?

Which of the following is a starchy vegetable and provides about 15 g of carbohydrate per half-cup serving?

Which of the following is NOT a resistant starch?

Fructose and galactose are mostly metabolized through the ________.

Which of the following statements about fructose is FALSE?

Glycogen is defined as a storage form of glucose, manufactured and stored in the body's ________.

Which food was one of the first recognized for its ability to reduce blood cholesterol and the risk of heart disease?

What is the "fight or flight" hormone that signals the release of glucose?

One ounce of a grain (e.g., one slice of bread) provides about ________ g of carbohydrate.

Sweeteners that yield energy, including both sugars and sugar alcohols, are called "________."

Which of the following is a chemical reaction in which one molecule is split into two molecules?

Which of the following is a typical feature of diabetes?

Which part of the GI tract does NOT actively participate in the digestion of carbohydrates?

What do cellulose and lignin fibers do in the body?

A low-FODMAP diet typically is used to improve the symptoms of _______.

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and the Major Minerals

The Trace Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

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