Question 1

Which type of grain contains all the essential parts of the entire grain seed in its original proportions?

Accepted Answer

A) enriched grain 
B) refined grain 
C) whole grain 
D) both enriched and refined grains 
E) both whole and refined grains 
A) enriched grain 
B) refined grain 
C) whole grain 
D) both enriched and refined grains 
E) both whole and refined grains

Question 2

Dietary fiber

Accepted Answer

A) dissolves in water to form a viscous gel. 
B) is a nondigestible carbohydrate that is present naturally in intact plant foods. 
C) is a nondigestible carbohydrate that has been added to a food product. 
D) is readily fermented by bacteria in the colon. 
E) is the sum of the food's dietary fiber and its functional fiber. 
A) dissolves in water to form a viscous gel. 
B) is a nondigestible carbohydrate that is present naturally in intact plant foods. 
C) is a nondigestible carbohydrate that has been added to a food product. 
D) is readily fermented by bacteria in the colon. 
E) is the sum of the food's dietary fiber and its functional fiber.

Question 3

The Dietary Guidelines for Americans advise that Americans should consume at least _____ of their grains as whole grains.

Accepted Answer

A) 90% 
B) 75% 
C) 50% 
D) 20% 
E) 10% 
A) 90% 
B) 75% 
C) 50% 
D) 20% 
E) 10%

Question 4

Carbohydrates

Accepted Answer

A) are found in milk. 
B) are abundant in grains and other plant foods. 
C) are the exclusive source of energy for red blood cells and the brain 
D) are molecules made up of carbon,hydrogen,and oxygen arranged as one or more sugar units 
E) All of the above are true regarding carbohydrates. 
A) are found in milk. 
B) are abundant in grains and other plant foods. 
C) are the exclusive source of energy for red blood cells and the brain 
D) are molecules made up of carbon,hydrogen,and oxygen arranged as one or more sugar units 
E) All of the above are true regarding carbohydrates.

Question 5

Which of the following vegetables has the highest fiber content in grams?

Accepted Answer

A) acorn squash,½ cup 
B) baked potato (with skin);1 small 
C) broccoli,½ cup 
D) carrots,½ cup 
E) corn,½ cup 
A) acorn squash,½ cup 
B) baked potato (with skin);1 small 
C) broccoli,½ cup 
D) carrots,½ cup 
E) corn,½ cup

Question 6

In the small intestine,pancreatic amylase continues to break down starch,converting it to

Accepted Answer

A) maltose and oligosaccharides. 
B) sucrose. 
C) galactose. 
D) polysaccharides. 
E) salivary amylasE. 
A) maltose and oligosaccharides. 
B) sucrose. 
C) galactose. 
D) polysaccharides. 
E) salivary amylasE.

Question 7

Explain the differences between whole grains,refined grains,and enriched grains.

Accepted Answer

Whole grains, refined grains, and enrich

Question 8

The American Heart Association recommends that women consume less than 100 kcal/day of

Accepted Answer

A) nutritive sweeteners. 
B) whole grain. 
C) total fiber. 
D) carbohydrates. 
E) added sugar. 
A) nutritive sweeteners. 
B) whole grain. 
C) total fiber. 
D) carbohydrates. 
E) added sugar.

Question 9

Fiber is healthful in part because it

Accepted Answer

A) softens stool. 
B) helps maintain regular bowel movements. 
C) reduces the risk of hemorrhoids. 
D) reduces the risk of diverticular disease. 
E) All of the abovE. 
A) softens stool. 
B) helps maintain regular bowel movements. 
C) reduces the risk of hemorrhoids. 
D) reduces the risk of diverticular disease. 
E) All of the abovE.

Question 10

Aspartame

Accepted Answer

A) has a low sweetness relative to sucrose. 
B) has a trade name of Splenda. 
C) provides 4 kcal/g. 
D) is widely used in sugar-free soft drinks. 
E) is commonly used in baking sweets. 
A) has a low sweetness relative to sucrose. 
B) has a trade name of Splenda. 
C) provides 4 kcal/g. 
D) is widely used in sugar-free soft drinks. 
E) is commonly used in baking sweets.

Question 11

The mammary glands of humans and other mammals synthesize

Accepted Answer

A) lactose. 
B) glucose. 
C) maltose. 
D) sucrose. 
E) All of the abovE. 
A) lactose. 
B) glucose. 
C) maltose. 
D) sucrose. 
E) All of the abovE.

Question 12

Which of the following is FALSE regarding glycogen?

Accepted Answer

A) It is a highly branched polysaccharide. 
B) It is a part of the composition of plant cell walls. 
C) It is made of linked glucose sugars. 
D) It is stored primarily in the liver and muscle. 
E) It is broken down to supply fuel for contracting muscles. 
A) It is a highly branched polysaccharide. 
B) It is a part of the composition of plant cell walls. 
C) It is made of linked glucose sugars. 
D) It is stored primarily in the liver and muscle. 
E) It is broken down to supply fuel for contracting muscles.

Question 13

What practical things can you do to help meet the dietary recommendations for carbohydrates?

Accepted Answer

A few practical guidelines for meeting t

Question 14

Plants store glucose as

Accepted Answer

A) starch. 
B) glycogen. 
C) fiber. 
D) cellulose. 
E) chemical energy. 
A) starch. 
B) glycogen. 
C) fiber. 
D) cellulose. 
E) chemical energy.

Question 15

Explain the benefit of fiber in the diet.

Accepted Answer

Fiber (particularly insoluble fiber)is h

Question 16

Which of the following is an example of starch?

Accepted Answer

A) pectose 
B) amylose 
C) maltose 
D) glucose 
E) fiber 
A) pectose 
B) amylose 
C) maltose 
D) glucose 
E) fiber

Question 17

A person lacking the enzyme lactase will suffer from what condition? What foods should this person avoid,and what alternative items could this person include in their diet?

Accepted Answer

A person lacking lactase will have diffi

Question 18

List three or more words that represent the term whole grain that can be found in the ingredients section of the nutrition label.

Accepted Answer

Possible answers will include any three

Question 19

The digestion of starch begins in the

Accepted Answer

A) throat. 
B) esophagus. 
C) mouth. 
D) stomach. 
E) small intestinE. 
A) throat. 
B) esophagus. 
C) mouth. 
D) stomach. 
E) small intestinE.

Question 20

Which portion of the whole grain contains the majority of dietary fiber and a significant amount of B vitamins and minerals?

Accepted Answer

A) bran 
B) grain 
C) endosperm 
D) kernel 
E) germ 
A) bran 
B) grain 
C) endosperm 
D) kernel 
E) germ

Exam 4: Carbohydrates

Which type of grain contains all the essential parts of the entire grain seed in its original proportions?

Dietary fiber

The Dietary Guidelines for Americans advise that Americans should consume at least _____ of their grains as whole grains.

Carbohydrates

Which of the following vegetables has the highest fiber content in grams?

In the small intestine,pancreatic amylase continues to break down starch,converting it to

Explain the differences between whole grains,refined grains,and enriched grains.

The American Heart Association recommends that women consume less than 100 kcal/day of

Fiber is healthful in part because it

Aspartame

The mammary glands of humans and other mammals synthesize

Which of the following is FALSE regarding glycogen?

What practical things can you do to help meet the dietary recommendations for carbohydrates?

Plants store glucose as

Explain the benefit of fiber in the diet.

Which of the following is an example of starch?

A person lacking the enzyme lactase will suffer from what condition? What foods should this person avoid,and what alternative items could this person include in their diet?

List three or more words that represent the term whole grain that can be found in the ingredients section of the nutrition label.

The digestion of starch begins in the

Which portion of the whole grain contains the majority of dietary fiber and a significant amount of B vitamins and minerals?

The Science and Scope of Nutrition

Healthy Diets

Digestive System and Digestive Disorders

Nutrition and Diabetes

Lipids

Lipids in Health and Disease

Protein

Plant-Based Diets

Fat-Soluble Vitamins

Water-Soluble Vitamins

Dietary Supplements

Major Minerals and Water

Trace Minerals

Energy Balance and Obesity

Fitness and Sports Nutrition

Nutrition for Pregnancy, breastfeeding, and Infancy

Childhood Nutrition

The College Years

Food Safety and Food Security

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