Question 1

What do cellulose and lignin fibers do in the body?

Accepted Answer

A)  Lower cholesterol by binding bile. 
B)  Slow absorption of glucose. 
C)  Hold moisture in stools. 
D)  Provide bulk and feelings of fullness. 
E)  Yield small fat molecules the colon uses for energy. 
A)  Lower cholesterol by binding bile. 
B)  Slow absorption of glucose. 
C)  Hold moisture in stools. 
D)  Provide bulk and feelings of fullness. 
E)  Yield small fat molecules the colon uses for energy.

Question 2

High-fructose corn syrup is made of roughly 50% fructose and 50% _______.

Accepted Answer

A)  glucose 
B)  maltose 
C)  sucrose 
D)  galactose 
E)  lactose 
A)  glucose 
B)  maltose 
C)  sucrose 
D)  galactose 
E)  lactose

Question 3

Which statement about the overconsumption of sugary soft drinks is FALSE?

Accepted Answer

A)  The liquid form of sugar makes it easier to overconsume kcalories. 
B)  Sweet beverages cost less than other energy sources and are readily available. 
C)  Sweet beverages are energy dense. 
D)  Most people limit sugar-laden soda consumption to 12 ounces per day. 
E)  Drinking water instead of soda can help a person lose 10 pounds in one year. 
A)  The liquid form of sugar makes it easier to overconsume kcalories. 
B)  Sweet beverages cost less than other energy sources and are readily available. 
C)  Sweet beverages are energy dense. 
D)  Most people limit sugar-laden soda consumption to 12 ounces per day. 
E)  Drinking water instead of soda can help a person lose 10 pounds in one year.

Question 4

Which statement about food labeling is true?

Accepted Answer

A)  "Sugars" amounts include added sugars only. 
B)  Starch numbers are listed as a separate line item. 
C)  "Total Carbohydrate" amounts include starch, sugars, and fiber. 
D)  "Total Carbohydrate" amounts includes starch and sugars but not fiber. 
E)  "Total Carbohydrate" means only refined carbohydrates. 
A)  "Sugars" amounts include added sugars only. 
B)  Starch numbers are listed as a separate line item. 
C)  "Total Carbohydrate" amounts include starch, sugars, and fiber. 
D)  "Total Carbohydrate" amounts includes starch and sugars but not fiber. 
E)  "Total Carbohydrate" means only refined carbohydrates.

Question 5

When blood glucose levels are higher than normal,but below the diagnosis of diabetes,the condition is called ________.

Accepted Answer

The answer of When blood glucose levels are higher than...

Question 6

Which of the following is not a resistant starch?

Accepted Answer

A)  Milled grains 
B)  Legumes 
C)  Just-ripened bananas 
D)  Cooked potatoes that have been chilled 
E)  Green apples 
A)  Milled grains 
B)  Legumes 
C)  Just-ripened bananas 
D)  Cooked potatoes that have been chilled 
E)  Green apples

Question 7

List and briefly discuss ways to reduce the intake of added sugars.

Accepted Answer

Use less table sugar on foods and in bev

Question 8

MATCHING
-Serving size of corn yielding 15 g of carbohydrate

Accepted Answer

A) 20 
B) ½ cup 
C) 1 cup 
D) Psyllium 
E) Insulin
F)Amylase
G)Grain
H)Sucrose
I)Lactose
J)Fructose
K)Stevia
L)Glycogen
M)Glucagon
N)Cellulose
O)Hydrolysis
P)HFCS
Q)Honey
R)Water
S)Small intestine
T)Large intestine 
A) 20 
B) ½ cup 
C) 1 cup 
D) Psyllium 
E) Insulin
F)Amylase
G)Grain
H)Sucrose
I)Lactose
J)Fructose
K)Stevia
L)Glycogen
M)Glucagon
N)Cellulose
O)Hydrolysis
P)HFCS
Q)Honey
R)Water
S)Small intestine
T)Large intestine

Question 9

Your brother would like to lose 20 pounds.He is debating between a new low-carbohydrate diet or a more established low-fat diet.What advice would you give him?

Accepted Answer

For the most part,weight loss is similar

Question 10

Fibers that have gel-forming properties are ________.

Accepted Answer

The answer of Fibers that have gel-forming properties are ________....

What do cellulose and lignin fibers do in the body?

High-fructose corn syrup is made of roughly 50% fructose and 50% _______.

Which statement about the overconsumption of sugary soft drinks is FALSE?

Which statement about food labeling is true?

When blood glucose levels are higher than normal,but below the diagnosis of diabetes,the condition is called ________.

Which of the following is not a resistant starch?

List and briefly discuss ways to reduce the intake of added sugars.

MATCHING -Serving size of corn yielding 15 g of carbohydrate

Your brother would like to lose 20 pounds.He is debating between a new low-carbohydrate diet or a more established low-fat diet.What advice would you give him?

Fibers that have gel-forming properties are ________.

An Overview of Nutrition

Planning a Healthy Diet

Digestion,Absorption and Transport

The Lipids: Triglycerides,Phospholipids and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight,obesity and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins,A,D,E and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity,Nutrients and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy,Childhood and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters

Exam 4: The Carbohydrates: Sugars,Starches and Fibers

What do cellulose and lignin fibers do in the body?

High-fructose corn syrup is made of roughly 50% fructose and 50% _______.

Which statement about the overconsumption of sugary soft drinks is FALSE?

Which statement about food labeling is true?

When blood glucose levels are higher than normal,but below the diagnosis of diabetes,the condition is called ________.

Which of the following is not a resistant starch?

List and briefly discuss ways to reduce the intake of added sugars.

MATCHING -Serving size of corn yielding 15 g of carbohydrate

Your brother would like to lose 20 pounds.He is debating between a new low-carbohydrate diet or a more established low-fat diet.What advice would you give him?

Fibers that have gel-forming properties are ________.

An Overview of Nutrition

Planning a Healthy Diet

Digestion,Absorption and Transport

The Lipids: Triglycerides,Phospholipids and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight,obesity and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins,A,D,E and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity,Nutrients and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy,Childhood and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters