Question 1

Three monosaccharides important in nutrition are:​

Accepted Answer

A)  ​glucose, lactose, and fructose. 
B)  fructose, glucose, and sucrose.​ 
C)  ​maltose, fructose, and lactose. 
D)  ​galactose, sucrose, and lactose. 
E)  ​fructose, glucose, and galactose. 
A)  ​glucose, lactose, and fructose. 
B)  fructose, glucose, and sucrose.​ 
C)  ​maltose, fructose, and lactose. 
D)  ​galactose, sucrose, and lactose. 
E)  ​fructose, glucose, and galactose.

Question 2

Sweeteners that yield energy are called:​

Accepted Answer

A)  ​nutritive sweeteners. 
B)  ​alternative sweeteners. 
C)  ​resistant sweeteners. 
D)  ​glycemic sweeteners. 
E)  ​nonnutritive sweeterners. 
A)  ​nutritive sweeteners. 
B)  ​alternative sweeteners. 
C)  ​resistant sweeteners. 
D)  ​glycemic sweeteners. 
E)  ​nonnutritive sweeterners.

Question 3

Which of the following is the principal carbohydrate in milk?​

Accepted Answer

A)  ​galactose 
B)  ​fructose. 
C)  ​fructose, 
D)  ​fructose.. 
E)  ​maltose., 
A)  ​galactose 
B)  ​fructose. 
C)  ​fructose, 
D)  ​fructose.. 
E)  ​maltose.,

Question 4

What is the Dietary Reference Intake for dietary fiber?​

Accepted Answer

A)  ​10-15 grams per day 
B)  ​15-25 grams per day 
C)  ​25-35 grams per day 
D)  ​35-50 grams per day 
E)  ​70-80 grams per day 
A)  ​10-15 grams per day 
B)  ​15-25 grams per day 
C)  ​25-35 grams per day 
D)  ​35-50 grams per day 
E)  ​70-80 grams per day

Question 5

Which of the following describes the effect a food has on blood glucose levels?​

Accepted Answer

A)  ​glycemic index 
B)  ​insulin index 
C)  ​solubility factor 
D)  ​viscosity index 
E)  ​glycemic load 
A)  ​glycemic index 
B)  ​insulin index 
C)  ​solubility factor 
D)  ​viscosity index 
E)  ​glycemic load

Question 6

​Which of the following groups contains the least carbohydrate?

Accepted Answer

A)  ​grains and starchy vegetables 
B)  ​nuts and dried fruits 
C)  ​milk and cheese 
D)  ​fruits and vegetables 
E)  ​applesauce and pumpkin seeds 
A)  ​grains and starchy vegetables 
B)  ​nuts and dried fruits 
C)  ​milk and cheese 
D)  ​fruits and vegetables 
E)  ​applesauce and pumpkin seeds

Question 7

Matching​
-glycemic response

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 8

​Foods richest in carbohydrates include:

Accepted Answer

A)  ​eggs, cheese, and milk. 
B)  ​rice, broccoli, and apples. 
C)  ​milk, nuts, and oils. 
D)  ​mayonnaise, butter, and salad dressing. 
E)  ​pork chops, almonds, and spinach. 
A)  ​eggs, cheese, and milk. 
B)  ​rice, broccoli, and apples. 
C)  ​milk, nuts, and oils. 
D)  ​mayonnaise, butter, and salad dressing. 
E)  ​pork chops, almonds, and spinach.

Question 9

The primary source of energy for the brain and nervous system under normal conditions is:​

Accepted Answer

A)  sucrose.​ 
B)  ​amino acids. 
C)  ​fructose. 
D)  glucose.​ 
E)  ​fatty acids. 
A)  sucrose.​ 
B)  ​amino acids. 
C)  ​fructose. 
D)  glucose.​ 
E)  ​fatty acids.

Question 10

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 11

What is blood glucose homeostasis, and how is it achieved within the body?​

Accepted Answer

blood glucose homeostasis is the mainten

Question 12

Which monosaccharide is found most often in nature as a part of a disaccharide?​

Accepted Answer

A)  ​glucose 
B)  ​fructose 
C)  ​maltase 
D)  ​galactose 
E)  ​sucrose 
A)  ​glucose 
B)  ​fructose 
C)  ​maltase 
D)  ​galactose 
E)  ​sucrose

Question 13

Excess glucose in the blood is converted into glycogen and stored primarily in the:​

Accepted Answer

A)  ​brain and liver. 
B)  ​liver and muscles. 
C)  ​blood cells and brain. 
D)  ​pancreas and brain. 
E)  ​brain and muscles. 
A)  ​brain and liver. 
B)  ​liver and muscles. 
C)  ​blood cells and brain. 
D)  ​pancreas and brain. 
E)  ​brain and muscles.

Question 14

The stored form of glucose in the body is called:​

Accepted Answer

A)  glycogen.​ 
B)  ​insulin. 
C)  ​fat. 
D)  ​maltose. 
E)  ​protein. 
A)  glycogen.​ 
B)  ​insulin. 
C)  ​fat. 
D)  ​maltose. 
E)  ​protein.

Question 15

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 16

A food company wants to use a fiber to stabilize its new product. Which of the following would be least likely to be considered?​

Accepted Answer

A)  ​pectins 
B)  gums​ 
C)  ​lignins 
D)  ​mucilages 
E)  ​cellulose 
A)  ​pectins 
B)  gums​ 
C)  ​lignins 
D)  ​mucilages 
E)  ​cellulose

Question 17

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

Accepted Answer

A)  ​Pop-Tart 
B)  ​biscuit 
C)  ​Fiber One cereal 
D)  ​Rice Krispies cereal 
E)  ​Hash browns 
A)  ​Pop-Tart 
B)  ​biscuit 
C)  ​Fiber One cereal 
D)  ​Rice Krispies cereal 
E)  ​Hash browns

Question 18

Carbohydrate should contribute approximately what percentage of the total daily energy intake?​

Accepted Answer

A)  ​35-40 
B)  ​45-55 
C)  ​45-65 
D)  ​55-60 
E)  ​70-80 
A)  ​35-40 
B)  ​45-55 
C)  ​45-65 
D)  ​55-60 
E)  ​70-80

Question 19

Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks.​

Accepted Answer

A) True 
 B)False

Question 20

Cellulose, pectin, hemicellulose, and gums are:​

Accepted Answer

A)  nonnutritive sweeteners.​ 
B)  ​sugar alcohols. 
C)  ​fibers. 
D)  ​forms of starch. 
E)  ​whole grains 
A)  nonnutritive sweeteners.​ 
B)  ​sugar alcohols. 
C)  ​fibers. 
D)  ​forms of starch. 
E)  ​whole grains

Exam 3: Carbohydrates

Three monosaccharides important in nutrition are:​

Sweeteners that yield energy are called:​

Which of the following is the principal carbohydrate in milk?​

What is the Dietary Reference Intake for dietary fiber?​

Which of the following describes the effect a food has on blood glucose levels?​

​Which of the following groups contains the least carbohydrate?

Matching​ -glycemic response

​Foods richest in carbohydrates include:

The primary source of energy for the brain and nervous system under normal conditions is:​

Polysaccharides are composed of:​

What is blood glucose homeostasis, and how is it achieved within the body?​

Which monosaccharide is found most often in nature as a part of a disaccharide?​

Excess glucose in the blood is converted into glycogen and stored primarily in the:​

The stored form of glucose in the body is called:​

Chemically, lactose is a(n):​

A food company wants to use a fiber to stabilize its new product. Which of the following would be least likely to be considered?​

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

Carbohydrate should contribute approximately what percentage of the total daily energy intake?​

Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks.​

Cellulose, pectin, hemicellulose, and gums are:​

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

Three monosaccharides important in nutrition are:

Sweeteners that yield energy are called:

Which of the following is the principal carbohydrate in milk?

What is the Dietary Reference Intake for dietary fiber?

Which of the following describes the effect a food has on blood glucose levels?

Which of the following groups contains the least carbohydrate?

Matching -glycemic response

Foods richest in carbohydrates include:

The primary source of energy for the brain and nervous system under normal conditions is:

Polysaccharides are composed of:

What is blood glucose homeostasis, and how is it achieved within the body?

Which monosaccharide is found most often in nature as a part of a disaccharide?

Excess glucose in the blood is converted into glycogen and stored primarily in the:

The stored form of glucose in the body is called:

Chemically, lactose is a(n):

A food company wants to use a fiber to stabilize its new product. Which of the following would be least likely to be considered?

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

Carbohydrate should contribute approximately what percentage of the total daily energy intake?

Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks.

Cellulose, pectin, hemicellulose, and gums are: