Question 1

The principle sweetener in cakes and cookies is _____.​

Accepted Answer

A)  ​fructose 
B)  ​galactose 
C)  ​maltose 
D)  ​sucrose 
E)  ​starch 
A)  ​fructose 
B)  ​galactose 
C)  ​maltose 
D)  ​sucrose 
E)  ​starch

Question 2

Most fiber-rich foods are kcalorie-free.​

Accepted Answer

A) True 
 B)False

Question 3

Which of the following is the equivalent of 1 teaspoon of white sugar?​

Accepted Answer

A)  ​1 tablespoon of ketchup 
B)  ​1 tablespoon of jelly 
C)  ​2 oz. of a carbonated soft drink 
D)  ​3 teaspoons of honey 
E)  ​1 teaspoon of milk 
A)  ​1 tablespoon of ketchup 
B)  ​1 tablespoon of jelly 
C)  ​2 oz. of a carbonated soft drink 
D)  ​3 teaspoons of honey 
E)  ​1 teaspoon of milk

Question 4

An example of a polysaccharide is _____.

Accepted Answer

A)  ​starch 
B)  ​lactose 
C)  ​simple carbohydrates 
D)  ​protein 
E)  ​fat 
A)  ​starch 
B)  ​lactose 
C)  ​simple carbohydrates 
D)  ​protein 
E)  ​fat

Question 5

The stored form of glucose in the body is called _____.​

Accepted Answer

A)  ​glycogen 
B)  ​insulin 
C)  ​fat 
D)  ​muscle 
E)  ​mitochondria 
A)  ​glycogen 
B)  ​insulin 
C)  ​fat 
D)  ​muscle 
E)  ​mitochondria

Question 6

Fibers that escape digestion and absorption in the small intestine are known as _____.​

Accepted Answer

A)  ​resistant starches 
B)  ​monosaccharides 
C)  ​soluble fibers 
D)  ​disaccharides 
E)  viscous gels​ 
A)  ​resistant starches 
B)  ​monosaccharides 
C)  ​soluble fibers 
D)  ​disaccharides 
E)  viscous gels​

Question 7

Which of the following statements best describes the role of sugar in the development of obesity?

Accepted Answer

A)  ​Sugar consumption is a direct cause of weight gain leading to obesity. 
B)  ​The increased use of added sugars by food manufacturers is the cause of obesity. 
C)  ​Sugar contributes to obesity when it's overconsumption is part of overall excessive energy intake. 
D)  ​Sugar is converted directly to fat as soon as it is consumed. 
E)  ​Sugar is much less important in the development of obesity than the lack of adequate exercise. 
A)  ​Sugar consumption is a direct cause of weight gain leading to obesity. 
B)  ​The increased use of added sugars by food manufacturers is the cause of obesity. 
C)  ​Sugar contributes to obesity when it's overconsumption is part of overall excessive energy intake. 
D)  ​Sugar is converted directly to fat as soon as it is consumed. 
E)  ​Sugar is much less important in the development of obesity than the lack of adequate exercise.

Question 8

Which compound 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 9

Insulin _____ blood glucose uptake by the muscles and adipose tissue.​

Accepted Answer

A)  depresses​ 
B)  ​impedes 
C)  ​facilitates 
D)  ​stops 
E)  ​uncontrollably speeds 
A)  depresses​ 
B)  ​impedes 
C)  ​facilitates 
D)  ​stops 
E)  ​uncontrollably speeds

Question 10

Fructose occurs naturally in _____.​

Accepted Answer

A)  ​bread 
B)  ​milk 
C)  ​meats 
D)  ​fruits 
E)  ​fiber 
A)  ​bread 
B)  ​milk 
C)  ​meats 
D)  ​fruits 
E)  ​fiber

Question 11

Which list of foods are richest in carbohydrates?​

Accepted Answer

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

Question 12

Which dietary fiber is found in all vegetables, fruits, and legumes?​

Accepted Answer

A)  hemicellulose​ 
B)  ​pectin 
C)  ​mucilage 
D)  ​cellulose 
E)  ​gum 
A)  hemicellulose​ 
B)  ​pectin 
C)  ​mucilage 
D)  ​cellulose 
E)  ​gum

Question 13

The glycemic index ranks carbohydrate foods based on how they impact _____.​

Accepted Answer

A)  blood glucose and insulin levels​ 
B)  ​blood pressure 
C)  ​weight 
D)  ​blood cholesterol and triglyceride levels 
E)  ​resting heart rate 
A)  blood glucose and insulin levels​ 
B)  ​blood pressure 
C)  ​weight 
D)  ​blood cholesterol and triglyceride levels 
E)  ​resting heart rate

Question 14

While fiber has many benefits, it does not aid in _____.​

Accepted Answer

A)  weight management​ 
B)  ​lowering the risk of type 2 of diabetes 
C)  ​overall health of the gastrointestinal tract 
D)  ​the prevention of osteoporosis 
E)  ​regulating cholesterol 
A)  weight management​ 
B)  ​lowering the risk of type 2 of diabetes 
C)  ​overall health of the gastrointestinal tract 
D)  ​the prevention of osteoporosis 
E)  ​regulating cholesterol

Question 15

Which food ingredient is a sugar alcohol?​

Accepted Answer

A)  ​polydextrose 
B)  ​maltitol 
C)  ​cellulose 
D)  ​aspartame 
E)  ​glucagon 
A)  ​polydextrose 
B)  ​maltitol 
C)  ​cellulose 
D)  ​aspartame 
E)  ​glucagon

Question 16

The Dietary Reference Intake for dietary fiber is approximately _____ grams per day.​

Accepted Answer

A)  ​10-15 
B)  15-20​ 
C)  ​25-35 
D)  ​45-50 
E)  55-60​ 
A)  ​10-15 
B)  15-20​ 
C)  ​25-35 
D)  ​45-50 
E)  55-60​

Question 17

Discuss the harmful effects of excessive fiber intake.​

Accepted Answer

Despite fiber's benefits to health, when

Question 18

Excessive sugar consumption contributes to the development of _____.​

Accepted Answer

A)  ​cancer 
B)  ​type 1 diabetes 
C)  ​dental caries 
D)  ​hyperactive behavior in children 
E)  ​hyperactive behavior in adults 
A)  ​cancer 
B)  ​type 1 diabetes 
C)  ​dental caries 
D)  ​hyperactive behavior in children 
E)  ​hyperactive behavior in adults

Question 19

The _____ are the basic units of all carbohydrates.​

Accepted Answer

A)  ​monosaccharides 
B)  ​disaccharides 
C)  ​polysaccharides 
D)  ​sucrose molecules 
E)  ​insoluble fibers 
A)  ​monosaccharides 
B)  ​disaccharides 
C)  ​polysaccharides 
D)  ​sucrose molecules 
E)  ​insoluble fibers

Question 20

The glycemic index of a food is influenced by _____.​

Accepted Answer

A)  ​structure of the starch 
B)  ​vitamin content in the food 
C)  ​the temperature of the food 
D)  ​time of day the food is consumed 
E)  ​one's body weight 
A)  ​structure of the starch 
B)  ​vitamin content in the food 
C)  ​the temperature of the food 
D)  ​time of day the food is consumed 
E)  ​one's body weight

Exam 2: Carbohydrates

The principle sweetener in cakes and cookies is _____.​

Most fiber-rich foods are kcalorie-free.​

Which of the following is the equivalent of 1 teaspoon of white sugar?​

An example of a polysaccharide is _____.

The stored form of glucose in the body is called _____.​

Fibers that escape digestion and absorption in the small intestine are known as _____.​

Which of the following statements best describes the role of sugar in the development of obesity?

Which compound is a disaccharide?​

Insulin _____ blood glucose uptake by the muscles and adipose tissue.​

Fructose occurs naturally in _____.​

Which list of foods are richest in carbohydrates?​

Which dietary fiber is found in all vegetables, fruits, and legumes?​

The glycemic index ranks carbohydrate foods based on how they impact _____.​

While fiber has many benefits, it does not aid in _____.​

Which food ingredient is a sugar alcohol?​

The Dietary Reference Intake for dietary fiber is approximately _____ grams per day.​

Discuss the harmful effects of excessive fiber intake.​

Excessive sugar consumption contributes to the development of _____.​

The _____ are the basic units of all carbohydrates.​

The glycemic index of a food is influenced by _____.​

Overview of Nutrition and Health

Lipids

Protein

Digestion and Absorption

Metabolism Energy Balance and Body Composition

Weight Management Overweight and Underweight

The Vitamins

Water and the Minerals

Fitness and Nutrition

Nutrition Through the Life Span Pregnancy and Lactation

Nutrition Through the Life Span Infancy Childhood and Adolescence

Nutrition Through the Life Span Later Adulthood

Illness and Nutrition Care

Medications - Diet Drug Interactions - and Herbal Supplements

Specialized Nutrition Support - Enteral and Parenteral Nutrition

Foods and Food Consistency for Upper Gi Disorders

Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Carbohydrate - and Fat Modified Diets for Malabsorption Disorders

Nutrition Therapy for Liver and Gallbladder Diseases

Carbohydrate Controlled Diets for Diabetes Mellitus

Fat Controlled - Mineral Modified Diets for Cardiovascular Diseases

Protein - Mineral - and Fluid Modified Diets for Kidney Diseases

Energy - and Protein - Modified Diets for Metabolic and Respiratory Stress

Energy - and Protein - Modified Diets for Cancer and HIV Infection

Filters

The principle sweetener in cakes and cookies is _____.

Most fiber-rich foods are kcalorie-free.

Which of the following is the equivalent of 1 teaspoon of white sugar?

The stored form of glucose in the body is called _____.

Fibers that escape digestion and absorption in the small intestine are known as _____.

Which compound is a disaccharide?

Insulin _____ blood glucose uptake by the muscles and adipose tissue.

Fructose occurs naturally in _____.

Which list of foods are richest in carbohydrates?

Which dietary fiber is found in all vegetables, fruits, and legumes?

The glycemic index ranks carbohydrate foods based on how they impact _____.

While fiber has many benefits, it does not aid in _____.

Which food ingredient is a sugar alcohol?

The Dietary Reference Intake for dietary fiber is approximately _____ grams per day.

Discuss the harmful effects of excessive fiber intake.

Excessive sugar consumption contributes to the development of _____.

The _____ are the basic units of all carbohydrates.

The glycemic index of a food is influenced by _____.