Question 1

The liver can store enough glycogen to meet the body's energy needs for ________.

Accepted Answer

A)  1 day 
B)  3 days 
C)  1 week 
D)  10 days 
E)  2 weeks 
A)  1 day 
B)  3 days 
C)  1 week 
D)  10 days 
E)  2 weeks

Question 2

Which food will provide 5 to 8 g of fiber?

Accepted Answer

A)  ½ cup cooked oatmeal 
B)  1 cup of raw bean sprouts 
C)  ½ cup chopped raw carrots 
D)  1 medium kiwi 
E)  ½ cup black beans 
A)  ½ cup cooked oatmeal 
B)  1 cup of raw bean sprouts 
C)  ½ cup chopped raw carrots 
D)  1 medium kiwi 
E)  ½ cup black beans

Question 3

Which statement about food labeling is true?

Accepted Answer

A)  "Sugars" amounts include added sugars only. 
B)  Starch numbers are listed as a separate line item. 
C)  "Total carbohydrate" amounts include starch, sugars, and fiber. 
D)  "Total carbohydrate" amounts includes starch and sugars but not fiber. 
E)  "Total carbohydrate" means only refined carbohydrates. 
A)  "Sugars" amounts include added sugars only. 
B)  Starch numbers are listed as a separate line item. 
C)  "Total carbohydrate" amounts include starch, sugars, and fiber. 
D)  "Total carbohydrate" amounts includes starch and sugars but not fiber. 
E)  "Total carbohydrate" means only refined carbohydrates.

Question 4

Pectin from fruit is an example of a ________ fiber.

Accepted Answer

A)  viscous 
B)  soluble 
C)  fermentable 
D)  functional 
E)  total 
A)  viscous 
B)  soluble 
C)  fermentable 
D)  functional 
E)  total

Question 5

Discuss the roles of the mouth and the stomach in the digestion of carbohydrate.

Accepted Answer

The salivary enzyme amylase starts to wo

Question 6

How many carbohydrates does the body need each day to prevent ketosis?

Accepted Answer

A)  10 to 25 g 
B)  50 to 100 g 
C)  100 to 150 g 
D)  150 to 200 g 
E)  200 to 250 g 
A)  10 to 25 g 
B)  50 to 100 g 
C)  100 to 150 g 
D)  150 to 200 g 
E)  200 to 250 g

Question 7

Low-carbohydrate diets ________.

Accepted Answer

A)  are associated with diet-induced diarrhea 
B)  cause frequent bouts of hyperglycemia 
C)  affect weight loss about the same as low-fat diets 
D)  initially cause sugar cravings 
E)  increase appetite 
A)  are associated with diet-induced diarrhea 
B)  cause frequent bouts of hyperglycemia 
C)  affect weight loss about the same as low-fat diets 
D)  initially cause sugar cravings 
E)  increase appetite

Question 8

How does dietary fiber help prevent heart disease, type 2 diabetes, and colon cancer?

Accepted Answer

Unlike high-carbohydrate diets rich in a

Question 9

Why is glucose homeostasis important? How is the body designed to maintain it?

Accepted Answer

To function optimally, the body must mai

Question 10

Beverages account for about ________ of the added sugars consumed in the United States.

Accepted Answer

A)  10% 
B)  25% 
C)  50% 
D)  75% 
E)  90% 
A)  10% 
B)  25% 
C)  50% 
D)  75% 
E)  90%

Question 11

How does insulin regulate blood glucose levels?

Accepted Answer

A)  by raising them 
B)  by lowering them 
C)  by stimulating glycogen breakdown 
D)  by stimulating intestinal carbohydrate absorption 
E)  by stimulating ketoacidosis 
A)  by raising them 
B)  by lowering them 
C)  by stimulating glycogen breakdown 
D)  by stimulating intestinal carbohydrate absorption 
E)  by stimulating ketoacidosis

Question 12

When blood glucose levels are higher than normal, but below the diagnosis of diabetes, the condition is called ________.

Accepted Answer

The answer of When blood glucose levels are higher than...

Question 13

Match between columns
                        Premises: A polysaccharide not found in plants
Table sugar
Richest food source of starch
Substance released during condensation
Blood glucose level (in mg/dL) signaling hypoglycemia
A monosaccharide found in fruits
Organ where bacterial enzymes digest fiber
Syrup that is half glucose and half fructose
A fiber that cannot be digested
Hormone secreted by the pancreas in response to low blood sugar
Chemical reaction commonly occurring during digestion
Serving size of milk yielding 12 g of carbohydrate
Organ that breaks down maltose, sucrose, and lactose
A water-soluble fiber
Serving size of corn yielding 15 g of carbohydrate
Salivary enzyme
Sugar formed from nectar gathered by bees
A disaccharide composed of glucose and galactose
Hormone secreted by the pancreas in response to elevated blood sugar
An alternative sweetener

Accepted Answer

The Answer of 1 cup and ½ cup and Glycogen is...

Question 14

Describe the chemical structures of the dietary carbohydrate family.

Accepted Answer

The dietary carbohydrate family includes

Question 15

Which statement about sugar alcohols is FALSE?

Accepted Answer

A)  They occur naturally in fruits and vegetables. 
B)  They add bulk and texture to processed foods. 
C)  They are found in products labeled "sugar-free." 
D)  They evoke a low glycemic response. 
E)  They cannot be metabolized by bacteria in the GI tract. 
A)  They occur naturally in fruits and vegetables. 
B)  They add bulk and texture to processed foods. 
C)  They are found in products labeled "sugar-free." 
D)  They evoke a low glycemic response. 
E)  They cannot be metabolized by bacteria in the GI tract.

Question 16

Which monosaccharide is found abundantly in fruits?

Accepted Answer

A)  glucose 
B)  maltose 
C)  sucrose 
D)  fructose 
E)  galactose 
A)  glucose 
B)  maltose 
C)  sucrose 
D)  fructose 
E)  galactose

Question 17

What combination of units of sugar are found in lactose?

Accepted Answer

A)  two glucose units 
B)  two fructose units 
C)  one glucose and one fructose unit 
D)  one glucose and one galactose unit 
E)  two sucrose units. 
A)  two glucose units 
B)  two fructose units 
C)  one glucose and one fructose unit 
D)  one glucose and one galactose unit 
E)  two sucrose units.

Question 18

Which of these following foods have ample amounts of carbohydrates?

Accepted Answer

A)  plant 
B)  health 
C)  unsweetened 
D)  processed 
E)  low-fat 
A)  plant 
B)  health 
C)  unsweetened 
D)  processed 
E)  low-fat

Question 19

Carbohydrates should provide ________ of the day's total energy intake to support good health.

Accepted Answer

A)  5 to 9% 
B)  10 to 19% 
C)  20 to 29% 
D)  30 to 44% 
E)  45 to 65% 
A)  5 to 9% 
B)  10 to 19% 
C)  20 to 29% 
D)  30 to 44% 
E)  45 to 65%

Question 20

What percentage of people in the world can digest and absorb lactose efficiently throughout their adult life?

Accepted Answer

A)  15% 
B)  35% 
C)  50% 
D)  75% 
E)  95% 
A)  15% 
B)  35% 
C)  50% 
D)  75% 
E)  95%

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

The liver can store enough glycogen to meet the body's energy needs for ________.

Which food will provide 5 to 8 g of fiber?

Which statement about food labeling is true?

Pectin from fruit is an example of a ________ fiber.

Discuss the roles of the mouth and the stomach in the digestion of carbohydrate.

How many carbohydrates does the body need each day to prevent ketosis?

Low-carbohydrate diets ________.

How does dietary fiber help prevent heart disease, type 2 diabetes, and colon cancer?

Why is glucose homeostasis important? How is the body designed to maintain it?

Beverages account for about ________ of the added sugars consumed in the United States.

How does insulin regulate blood glucose levels?

When blood glucose levels are higher than normal, but below the diagnosis of diabetes, the condition is called ________.

Describe the chemical structures of the dietary carbohydrate family.

Which statement about sugar alcohols is FALSE?

Which monosaccharide is found abundantly in fruits?

What combination of units of sugar are found in lactose?

Which of these following foods have ample amounts of carbohydrates?

Carbohydrates should provide ________ of the day's total energy intake to support good health.

What percentage of people in the world can digest and absorb lactose efficiently throughout their adult life?

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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