Question 1

​Which of the following is the most effective at alleviating constipation?

Accepted Answer

A)  ​cellulose 
B)  ​pectin 
C)  ​gums 
D)  ​glycogen 
E)  ​lignins 
A)  ​cellulose 
B)  ​pectin 
C)  ​gums 
D)  ​glycogen 
E)  ​lignins

Question 2

Soluble fibers are found in:​

Accepted Answer

A)  ​celery, wheat bran, and corn. 
B)  ​kidney beans, apples, and oatmeal. 
C)  ​corn, apples, and sunflower seeds. 
D)  ​celery, soybeans, and bran flakes. 
E)  ​celery, flax seeds, and corn. 
A)  ​celery, wheat bran, and corn. 
B)  ​kidney beans, apples, and oatmeal. 
C)  ​corn, apples, and sunflower seeds. 
D)  ​celery, soybeans, and bran flakes. 
E)  ​celery, flax seeds, and corn.

Question 3

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 4

Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.​

Accepted Answer

A) True 
 B)False

Question 5

Which statements regarding the effects of fiber on the human body is true? ​

Accepted Answer

A)  ​Fiber causes weight gain. 
B)  ​Fiber contributes to the development of diabetes. 
C)  ​Fiber aids in overall health of the gastrointestinal tract. 
D)  ​Fiber aids in the prevention of osteoporosis.​ 
E)  ​Fiber increases blood cholesterol levels. 
A)  ​Fiber causes weight gain. 
B)  ​Fiber contributes to the development of diabetes. 
C)  ​Fiber aids in overall health of the gastrointestinal tract. 
D)  ​Fiber aids in the prevention of osteoporosis.​ 
E)  ​Fiber increases blood cholesterol levels.

Question 6

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

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

Matching​
-​ insulin

Accepted Answer

A) a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake 
B) a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage 
C) ​a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose 
D) ​the more common type of diabetes in which the cells resist insulin 
E) ​indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
F)​having a gel-like consistency
G)​the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water 
A) a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake 
B) a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage 
C) ​a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose 
D) ​the more common type of diabetes in which the cells resist insulin 
E) ​indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
F)​having a gel-like consistency
G)​the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water

Question 9

The steady upward trend in sugar consumption among Americans can be attributed to:​

Accepted Answer

A)  ​consumer demand. 
B)  bans on sugary soft drinks.​ 
C)  ​better food preservation techniques. 
D)  ​improved food safety practices. 
E)  ​food manufacturers. 
A)  ​consumer demand. 
B)  bans on sugary soft drinks.​ 
C)  ​better food preservation techniques. 
D)  ​improved food safety practices. 
E)  ​food manufacturers.

Question 10

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 11

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 12

Matching​
-​viscous

Accepted Answer

A) a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake 
B) a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage 
C) ​a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose 
D) ​the more common type of diabetes in which the cells resist insulin 
E) ​indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
F)​having a gel-like consistency
G)​the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water 
A) a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake 
B) a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage 
C) ​a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose 
D) ​the more common type of diabetes in which the cells resist insulin 
E) ​indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
F)​having a gel-like consistency
G)​the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water

Question 13

The hormone that moves glucose from the blood into the cells is:​

Accepted Answer

A)  ​glucagon. 
B)  ​insulin. 
C)  ​testosterone. 
D)  ​sucrose. 
E)  ​glycogen 
A)  ​glucagon. 
B)  ​insulin. 
C)  ​testosterone. 
D)  ​sucrose. 
E)  ​glycogen

Question 14

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 15

Which of the following compounds is a disaccharide?​

Accepted Answer

A)  ​glucose 
B)  ​fructose 
C)  ​lactose 
D)  ​galactose 
E)  ​glycogen 
A)  ​glucose 
B)  ​fructose 
C)  ​lactose 
D)  ​galactose 
E)  ​glycogen

Question 16

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 alternative sweeteners are contained in this product?

Accepted Answer

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

Question 17

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

Accepted Answer

carbohydrates are a readily-av

Question 18

The richest sources of starch are:​

Accepted Answer

A)  ​fruits. 
B)  ​grains. 
C)  ​vegetables. 
D)  ​soybeans. 
E)  ​legumes. 
A)  ​fruits. 
B)  ​grains. 
C)  ​vegetables. 
D)  ​soybeans. 
E)  ​legumes.

Question 19

Matching​
-insoluble fibers

Accepted Answer

A) a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake 
B) a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage 
C) ​a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose 
D) ​the more common type of diabetes in which the cells resist insulin 
E) ​indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
F)​having a gel-like consistency
G)​the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water 
A) a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake 
B) a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage 
C) ​a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose 
D) ​the more common type of diabetes in which the cells resist insulin 
E) ​indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
F)​having a gel-like consistency
G)​the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water

Question 20

A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. This client's sugar intake falls within the same range as added sugar intakes for the USDA Food Patterns recommendations.​

Accepted Answer

A) True 
 B)False

Exam 3: Carbohydrates

​Which of the following is the most effective at alleviating constipation?

Soluble fibers are found in:​

The nonnutritive sweetener sucralose is made from:​

Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.​

Which statements regarding the effects of fiber on the human body is true? ​

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

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

Matching​ -​ insulin

The steady upward trend in sugar consumption among Americans can be attributed to:​

Fibers are categorized by:​

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

Matching​ -​viscous

The hormone that moves glucose from the blood into the cells is:​

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

Which of the following compounds is a disaccharide?​

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 alternative sweeteners are contained in this product?

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

The richest sources of starch are:​

Matching​ -insoluble fibers

A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. This client's sugar intake falls within the same range as added sugar intakes for the USDA Food Patterns recommendations.​

Overview of Nutrition and Health

Digestion and Absorption

Lipids

Protein

Energy Balance and Body Composition

Weight Management - Overweight and Underweight

The Vitamins

Water and the Minerals

Nutrition Through the Life Span - Pregnancy and Infancy

Nutrition Through the Life Span - 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 Disorders of the Heart and Blood Vessels

Nutrition and Renal Diseases

Nutrition - Cancer - and HIV Infection

Filters

Which of the following is the most effective at alleviating constipation?

Soluble fibers are found in:

The nonnutritive sweetener sucralose is made from:

Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.

Which statements regarding the effects of fiber on the human body is true?

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

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

Matching - insulin

The steady upward trend in sugar consumption among Americans can be attributed to:

Fibers are categorized by:

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

Matching -viscous

The hormone that moves glucose from the blood into the cells is:

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

Which of the following compounds is a disaccharide?

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 alternative sweeteners are contained in this product?

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

The richest sources of starch are:

Matching -insoluble fibers

A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. This client's sugar intake falls within the same range as added sugar intakes for the USDA Food Patterns recommendations.