Question 1

The feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal is called ________.

Accepted Answer

The answer of The feeling of fullness and satisfaction that...

Question 2

How do added sugars contribute to health problems?

Accepted Answer

In general, the energy intake of people

Question 3

The NHANES studied energy nutrient data over the past 35 years. What were their findings?

Accepted Answer

A)  kcalories from carbohydrate decreased from 51% to 42%. 
B)  kcalories from protein increased from 33% to 41% 
C)  kcalories for fat stayed about the same. 
D)  total daily energy intakes increased significantly. 
E)  most people were active enough to use up the extra kcalories they consumed. 
A)  kcalories from carbohydrate decreased from 51% to 42%. 
B)  kcalories from protein increased from 33% to 41% 
C)  kcalories for fat stayed about the same. 
D)  total daily energy intakes increased significantly. 
E)  most people were active enough to use up the extra kcalories they consumed.

Question 4

When blood glucose falls, which organ responds first?

Accepted Answer

A)  brain 
B)  liver 
C)  muscle 
D)  pancreas 
E)  gallbladder 
A)  brain 
B)  liver 
C)  muscle 
D)  pancreas 
E)  gallbladder

Question 5

What are dietary fibers and how are they classified?

Accepted Answer

Dietary fibers are the structural parts

Question 6

Which term is defined as a plant polysaccharide composed of many glucose molecules?

Accepted Answer

A)  fiber 
B)  glycogen 
C)  lactose 
D)  starch 
E)  sucrose 
A)  fiber 
B)  glycogen 
C)  lactose 
D)  starch 
E)  sucrose

Question 7

One teaspoon of sugar provides 4 g of carbohydrates and about ________ kcalories.

Accepted Answer

A)  8 
B)  16 
C)  32 
D)  48 
E)  70 
A)  8 
B)  16 
C)  32 
D)  48 
E)  70

Question 8

Fibers that can be digested by bacteria in the GI tract are called "________."

Accepted Answer

A)  starchy 
B)  viscous 
C)  fermentable 
D)  insoluble 
E)  functional 
A)  starchy 
B)  viscous 
C)  fermentable 
D)  insoluble 
E)  functional

Question 9

Why did the DRI committee not set an Upper Level for fiber?

Accepted Answer

A)  A body can never have enough high-fiber foods. 
B)  High-fiber foods are so filling, they are not likely to be eaten in excess. 
C)  There are no consequences to an abundance of high-fiber foods. 
D)  Fiber benefits everyone's GI tract, so the more fiber, the healthier the digestive system. 
E)  There was not enough evidence regarding fiber's effects on health. 
A)  A body can never have enough high-fiber foods. 
B)  High-fiber foods are so filling, they are not likely to be eaten in excess. 
C)  There are no consequences to an abundance of high-fiber foods. 
D)  Fiber benefits everyone's GI tract, so the more fiber, the healthier the digestive system. 
E)  There was not enough evidence regarding fiber's effects on health.

Question 10

Which of the following is a monosaccharide also known as "blood sugar"?

Accepted Answer

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

Question 11

Which sweetener contains significant amounts of calcium and iron?

Accepted Answer

A)  blackstrap molasses 
B)  honey 
C)  brown sugar 
D)  high-fructose corn syrup 
E)  malt syrup 
A)  blackstrap molasses 
B)  honey 
C)  brown sugar 
D)  high-fructose corn syrup 
E)  malt syrup

The feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal is called ________.

How do added sugars contribute to health problems?

The NHANES studied energy nutrient data over the past 35 years. What were their findings?

When blood glucose falls, which organ responds first?

What are dietary fibers and how are they classified?

Which term is defined as a plant polysaccharide composed of many glucose molecules?

One teaspoon of sugar provides 4 g of carbohydrates and about ________ kcalories.

Fibers that can be digested by bacteria in the GI tract are called "________."

Why did the DRI committee not set an Upper Level for fiber?

Which of the following is a monosaccharide also known as "blood sugar"?

Which sweetener contains significant amounts of calcium and iron?

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

Filters

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

The feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal is called ________.

How do added sugars contribute to health problems?

The NHANES studied energy nutrient data over the past 35 years. What were their findings?

When blood glucose falls, which organ responds first?

What are dietary fibers and how are they classified?

Which term is defined as a plant polysaccharide composed of many glucose molecules?

One teaspoon of sugar provides 4 g of carbohydrates and about ________ kcalories.

Fibers that can be digested by bacteria in the GI tract are called "________."

Why did the DRI committee not set an Upper Level for fiber?

Which of the following is a monosaccharide also known as "blood sugar"?

Which sweetener contains significant amounts of calcium and iron?

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

Filters