Question 1

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 2

A valid concern about excessive sugar consumption is _____.​

Accepted Answer

A)  an increased risk for developing cancer​ 
B)  ​its contribution to behavioral problems in children 
C)  ​the potential for malnutrition 
D)  ​an increased risk for developing hypertension 
E)  ​an increased reliance on fast foods for nutrients 
A)  an increased risk for developing cancer​ 
B)  ​its contribution to behavioral problems in children 
C)  ​the potential for malnutrition 
D)  ​an increased risk for developing hypertension 
E)  ​an increased reliance on fast foods for nutrients

Question 3

The most familiar source of sucrose is _____.

Accepted Answer

A)  ​bread 
B)  ​table sugar 
C)  ​fiber 
D)  ​meat 
E)  ​honey 
A)  ​bread 
B)  ​table sugar 
C)  ​fiber 
D)  ​meat 
E)  ​honey

Question 4

Chemically, lactose is a _____.​

Accepted Answer

A)  monosaccharide​ 
B)  ​disaccharide 
C)  ​dextrose 
D)  ​polysaccharide 
E)  ​starch 
A)  monosaccharide​ 
B)  ​disaccharide 
C)  ​dextrose 
D)  ​polysaccharide 
E)  ​starch

Question 5

The World Health Organization set an upper limit for fiber intake at _____ grams per day.​

Accepted Answer

A)  ​30 
B)  ​40 
C)  ​50 
D)  ​60 
E)  ​70 
A)  ​30 
B)  ​40 
C)  ​50 
D)  ​60 
E)  ​70

Question 6

According to the World Health Organization's recommendations, no more than _____% of daily kcalories should come from added sugars.​

Accepted Answer

A)  5​ 
B)  10​ 
C)  ​15 
D)  ​20 
E)  ​35 
A)  5​ 
B)  10​ 
C)  ​15 
D)  ​20 
E)  ​35

Question 7

The _____are not used by the food industry as additives or stabilizers because they are the tough, woody parts of plants.​

Accepted Answer

A)  pectins​ 
B)  ​gums 
C)  ​lignins 
D)  ​mucilages 
E)  ​resistant starches 
A)  pectins​ 
B)  ​gums 
C)  ​lignins 
D)  ​mucilages 
E)  ​resistant starches

Question 8

A person consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Patterns recommendations, this person's sugar intake is within the guidelines.​

Accepted Answer

A) True 
 B)False

Question 9

Given the nutrient information on food labels, how can the number of grams of starch in a food product be determined?​

Accepted Answer

​
Nutrition labels typically include a g

Question 10

Does high-fructose corn syrup contribute to obesity more than other types of sugar? Explain your answer.​

Accepted Answer

Over the past several decades, as obesit

Question 11

Which carbohydrate is composed of a single sugar unit?​

Accepted Answer

A)  ​starch 
B)  ​glycogen 
C)  ​sucrose 
D)  ​some fibers 
E)  fructose​ 
A)  ​starch 
B)  ​glycogen 
C)  ​sucrose 
D)  ​some fibers 
E)  fructose​

Question 12

All plant foods have attributes that may reduce the risks of colon and rectal cancers.​

Accepted Answer

A) True 
 B)False

Question 13

Grains, legumes, and root vegetables contain predominantly _____.​

Accepted Answer

A)  simple sugars and fiber​ 
B)  ​starches and fiber 
C)  ​fat and fiber 
D)  ​simple sugars and fat 
E)  ​fat and starches 
A)  simple sugars and fiber​ 
B)  ​starches and fiber 
C)  ​fat and fiber 
D)  ​simple sugars and fat 
E)  ​fat and starches

Question 14

A 2000-kcalorie diet that provides 175 grams of carbohydrate provides _____.​

Accepted Answer

A)  ​inadequate carbohydrate 
B)  ​excessive carbohydrate 
C)  ​an appropriate amount of carbohydrate 
D)  ​inadequate fiber 
E)  ​inadequate fat 
A)  ​inadequate carbohydrate 
B)  ​excessive carbohydrate 
C)  ​an appropriate amount of carbohydrate 
D)  ​inadequate fiber 
E)  ​inadequate fat

Question 15

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 16

Sugar consumption is a major cause of tooth decay.​

Accepted Answer

A) True 
 B)False

Question 17

Whole grains, vegetables, legumes, and fruits are rich sources of _____.​

Accepted Answer

A)  ​sucrose 
B)  ​dietary fiber 
C)  ​fat 
D)  ​glycogen 
E)  ​glucagon 
A)  ​sucrose 
B)  ​dietary fiber 
C)  ​fat 
D)  ​glycogen 
E)  ​glucagon

Question 18

When carbohydrates are plentiful, the human brain depends almost exclusively on them as an energy source.​

Accepted Answer

A) True 
 B)False

Question 19

Which fiber is a nonpolysaccharide?​

Accepted Answer

A)  cellulose​ 
B)  ​lignin 
C)  pectin​ 
D)  ​gum 
E)  ​lignite 
A)  cellulose​ 
B)  ​lignin 
C)  pectin​ 
D)  ​gum 
E)  ​lignite

Question 20

Fibers are categorized by _____.​

Accepted Answer

A)  ​the number 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 kcaloric density 
A)  ​the number 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 kcaloric density

Exam 2: Carbohydrates

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

A valid concern about excessive sugar consumption is _____.​

The most familiar source of sucrose is _____.

Chemically, lactose is a _____.​

The World Health Organization set an upper limit for fiber intake at _____ grams per day.​

According to the World Health Organization's recommendations, no more than _____% of daily kcalories should come from added sugars.​

The _____are not used by the food industry as additives or stabilizers because they are the tough, woody parts of plants.​

A person consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Patterns recommendations, this person's sugar intake is within the guidelines.​

Given the nutrient information on food labels, how can the number of grams of starch in a food product be determined?​

Does high-fructose corn syrup contribute to obesity more than other types of sugar? Explain your answer.​

Which carbohydrate is composed of a single sugar unit?​

All plant foods have attributes that may reduce the risks of colon and rectal cancers.​

Grains, legumes, and root vegetables contain predominantly _____.​

A 2000-kcalorie diet that provides 175 grams of carbohydrate provides _____.​

Three monosaccharides important in nutrition are _____.​

Sugar consumption is a major cause of tooth decay.​

Whole grains, vegetables, legumes, and fruits are rich sources of _____.​

When carbohydrates are plentiful, the human brain depends almost exclusively on them as an energy source.​

Which fiber is a nonpolysaccharide?​

Fibers are categorized 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

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

A valid concern about excessive sugar consumption is _____.

Chemically, lactose is a _____.

The World Health Organization set an upper limit for fiber intake at _____ grams per day.

According to the World Health Organization's recommendations, no more than _____% of daily kcalories should come from added sugars.

The _____are not used by the food industry as additives or stabilizers because they are the tough, woody parts of plants.

A person consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Patterns recommendations, this person's sugar intake is within the guidelines.

Given the nutrient information on food labels, how can the number of grams of starch in a food product be determined?

Does high-fructose corn syrup contribute to obesity more than other types of sugar? Explain your answer.

Which carbohydrate is composed of a single sugar unit?

All plant foods have attributes that may reduce the risks of colon and rectal cancers.

Grains, legumes, and root vegetables contain predominantly _____.

A 2000-kcalorie diet that provides 175 grams of carbohydrate provides _____.

Three monosaccharides important in nutrition are _____.

Sugar consumption is a major cause of tooth decay.

Whole grains, vegetables, legumes, and fruits are rich sources of _____.

When carbohydrates are plentiful, the human brain depends almost exclusively on them as an energy source.

Which fiber is a nonpolysaccharide?

Fibers are categorized by _____.