Question 1

Which statement is true of lactose?

Accepted Answer

A) Its digestion begins in the mouth. 
B) It is found in various amounts in most animal foods. 
C) It is used as filler in one out of five prescription drugs. 
D) It causes frequent allergies in certain population groups. 
E) It is used in nearly all over-the-counter drugs. 
A) Its digestion begins in the mouth. 
B) It is found in various amounts in most animal foods. 
C) It is used as filler in one out of five prescription drugs. 
D) It causes frequent allergies in certain population groups. 
E) It is used in nearly all over-the-counter drugs. C

Question 2

What is the sweetest-tasting simple carbohydrate in the diet?

Accepted Answer

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

Question 3

What is the composition of sucrose?

Accepted Answer

A) two fructose units 
B) one glucose and one fructose unit 
C) one glucose and one galactose unit 
D) one galactose and one fructose unit 
E) two galactose units 
A) two fructose units 
B) one glucose and one fructose unit 
C) one glucose and one galactose unit 
D) one galactose and one fructose unit 
E) two galactose units B

Question 4

Compare and contrast the terms total fiber, dietary fiber, and functional fiber.

Accepted Answer

Dietary fibers are the structural parts

Question 5

MATCHING
-Normal blood glucose level, in mg per 100 mL blood

Accepted Answer

A) 100 
B) 130 
C) 200 
D) Pectin 
E) Insulin
F)Mouth
G)Starch
H)Sucrose
I)Lactose
J)Lignin
K)Sucralose
L)Glycogen
M)Glucagon
N)Cellulose
O)Hydrolysis
P)HFCS
Q)Epinephrine
R)Condensation
S)Small intestine
T)Large intestine 
A) 100 
B) 130 
C) 200 
D) Pectin 
E) Insulin
F)Mouth
G)Starch
H)Sucrose
I)Lactose
J)Lignin
K)Sucralose
L)Glycogen
M)Glucagon
N)Cellulose
O)Hydrolysis
P)HFCS
Q)Epinephrine
R)Condensation
S)Small intestine
T)Large intestine

Question 6

Gluconeogenesis is a term that describes the synthesis of ____.

Accepted Answer

A) amino acids from glucose 
B) lactose from a source of sucrose 
C) fat from excess carbohydrate intake 
D) glucose from a noncarbohydrate substance 
E) glycogen from glucagon 
A) amino acids from glucose 
B) lactose from a source of sucrose 
C) fat from excess carbohydrate intake 
D) glucose from a noncarbohydrate substance 
E) glycogen from glucagon

Question 7

Identify and discuss methods for reducing the intake of added sugars.

Accepted Answer

Use less table sugar when preparing meal

Question 8

MATCHING
-Site where fibers may be metabolized to short-chain fatty acids

Accepted Answer

A) 100 
B) 130 
C) 200 
D) Pectin 
E) Insulin
F)Mouth
G)Starch
H)Sucrose
I)Lactose
J)Lignin
K)Sucralose
L)Glycogen
M)Glucagon
N)Cellulose
O)Hydrolysis
P)HFCS
Q)Epinephrine
R)Condensation
S)Small intestine
T)Large intestine 
A) 100 
B) 130 
C) 200 
D) Pectin 
E) Insulin
F)Mouth
G)Starch
H)Sucrose
I)Lactose
J)Lignin
K)Sucralose
L)Glycogen
M)Glucagon
N)Cellulose
O)Hydrolysis
P)HFCS
Q)Epinephrine
R)Condensation
S)Small intestine
T)Large intestine

Question 9

____________________ is made of a glucose molecule and a fructose molecule.

Accepted Answer

The answer of ____________________ is made of a glucose molecule...

Question 10

What is the name of the sweetener consisting of a mixture of glucose and fructose formed by chemical hydrolysis of sucrose?

Accepted Answer

A) molasses 
B) invert sugar 
C) turbinado sugar 
D) high-fructose syrup 
E) brown sugar 
A) molasses 
B) invert sugar 
C) turbinado sugar 
D) high-fructose syrup 
E) brown sugar

Question 11

When blood glucose concentration falls, what pancreatic hormone is secreted to stimulate release of stored glucose?

Accepted Answer

A) insulin 
B) glucagon 
C) epinephrine 
D) cholecystokinin 
E) secretin 
A) insulin 
B) glucagon 
C) epinephrine 
D) cholecystokinin 
E) secretin

Question 12

MATCHING
-Site where digestion of disaccharides takes place

Accepted Answer

A) 100 
B) 130 
C) 200 
D) Pectin 
E) Insulin
F)Mouth
G)Starch
H)Sucrose
I)Lactose
J)Lignin
K)Sucralose
L)Glycogen
M)Glucagon
N)Cellulose
O)Hydrolysis
P)HFCS
Q)Epinephrine
R)Condensation
S)Small intestine
T)Large intestine 
A) 100 
B) 130 
C) 200 
D) Pectin 
E) Insulin
F)Mouth
G)Starch
H)Sucrose
I)Lactose
J)Lignin
K)Sucralose
L)Glycogen
M)Glucagon
N)Cellulose
O)Hydrolysis
P)HFCS
Q)Epinephrine
R)Condensation
S)Small intestine
T)Large intestine

Question 13

The conversion of protein to glucose is called ____________________.

Accepted Answer

The answer of The conversion of protein to glucose is...

Question 14

Which characteristic describes the sugar replacers (sugar alcohols)?

Accepted Answer

A) They have a low glycemic index. 
B) They promote constipation in children. 
C) They demonstrate fewer GI side effects than the artificial sweeteners. 
D) They are less effective than artificial sweeteners in inhibiting dental caries. 
E) They cannot be used in products labeled as "sugar-free." 
A) They have a low glycemic index. 
B) They promote constipation in children. 
C) They demonstrate fewer GI side effects than the artificial sweeteners. 
D) They are less effective than artificial sweeteners in inhibiting dental caries. 
E) They cannot be used in products labeled as "sugar-free."

Question 15

MATCHING
-RDA for carbohydrates, in g/day

Accepted Answer

A) 100 
B) 130 
C) 200 
D) Pectin 
E) Insulin
F)Mouth
G)Starch
H)Sucrose
I)Lactose
J)Lignin
K)Sucralose
L)Glycogen
M)Glucagon
N)Cellulose
O)Hydrolysis
P)HFCS
Q)Epinephrine
R)Condensation
S)Small intestine
T)Large intestine 
A) 100 
B) 130 
C) 200 
D) Pectin 
E) Insulin
F)Mouth
G)Starch
H)Sucrose
I)Lactose
J)Lignin
K)Sucralose
L)Glycogen
M)Glucagon
N)Cellulose
O)Hydrolysis
P)HFCS
Q)Epinephrine
R)Condensation
S)Small intestine
T)Large intestine

Question 16

Which statement is true of low-carbohydrate diets?

Accepted Answer

A) They are associated with diet-induced diarrhea 
B) They cause frequent bouts of hyperglycemia 
C) Total weight loss is about the same as in people on a low-fat diet 
D) They initially cause gain weight but subsequently induce slow weight loss. 
E) They elevate risk of certain GI tract cancers. 
A) They are associated with diet-induced diarrhea 
B) They cause frequent bouts of hyperglycemia 
C) Total weight loss is about the same as in people on a low-fat diet 
D) They initially cause gain weight but subsequently induce slow weight loss. 
E) They elevate risk of certain GI tract cancers.

Question 17

Which statement is true of diabetes?

Accepted Answer

A) Type 1 diabetes is more common than type 2. 
B) Type 1 diabetes is also known as insulin overload diabetes. 
C) Diabetes is caused by an excessive intake of dietary carbohydrates. 
D) Dietary management should focus on total carbohydrate intake. 
E) Type 2 diabetes almost invariably progresses to become Type 1. 
A) Type 1 diabetes is more common than type 2. 
B) Type 1 diabetes is also known as insulin overload diabetes. 
C) Diabetes is caused by an excessive intake of dietary carbohydrates. 
D) Dietary management should focus on total carbohydrate intake. 
E) Type 2 diabetes almost invariably progresses to become Type 1.

Question 18

What is meant by the phrase "not all carbohydrates are created equal"?

Accepted Answer

The dietary carbohydrate family includes

Question 19

What is a typical response of the body to changes in blood glucose?

Accepted Answer

A) Blood glucose levels that fall too low signal the release of insulin. 
B) Blood glucose levels that fall too low signal the release of glucagon. 
C) Blood glucose levels that rise too high signal the release of glycogen. 
D) Blood glucose levels that rise too high signal the release of epinephrine. 
E) Blood glucose levels that rise too high or too low stimulate the release of CCK. 
A) Blood glucose levels that fall too low signal the release of insulin. 
B) Blood glucose levels that fall too low signal the release of glucagon. 
C) Blood glucose levels that rise too high signal the release of glycogen. 
D) Blood glucose levels that rise too high signal the release of epinephrine. 
E) Blood glucose levels that rise too high or too low stimulate the release of CCK.

Question 20

What is the best definition of resistant starch?

Accepted Answer

A) a fiber that escapes digestion in the small intestine 
B) a disaccharide that passes completely through the GI tract intact 
C) an insoluble fiber that is only partly degraded by gastric acid and pepsin 
D) a complex formed between phytic acid and cellulose that inhibits hydrolysis of digestible polysaccharides 
E) a monosaccharide that forms an insoluble bond with polysaccharides 
A) a fiber that escapes digestion in the small intestine 
B) a disaccharide that passes completely through the GI tract intact 
C) an insoluble fiber that is only partly degraded by gastric acid and pepsin 
D) a complex formed between phytic acid and cellulose that inhibits hydrolysis of digestible polysaccharides 
E) a monosaccharide that forms an insoluble bond with polysaccharides

Which statement is true of lactose?

What is the sweetest-tasting simple carbohydrate in the diet?

What is the composition of sucrose?

Compare and contrast the terms total fiber, dietary fiber, and functional fiber.

MATCHING -Normal blood glucose level, in mg per 100 mL blood

Gluconeogenesis is a term that describes the synthesis of ____.

Identify and discuss methods for reducing the intake of added sugars.

MATCHING -Site where fibers may be metabolized to short-chain fatty acids

____________________ is made of a glucose molecule and a fructose molecule.

What is the name of the sweetener consisting of a mixture of glucose and fructose formed by chemical hydrolysis of sucrose?

When blood glucose concentration falls, what pancreatic hormone is secreted to stimulate release of stored glucose?

MATCHING -Site where digestion of disaccharides takes place

The conversion of protein to glucose is called ____________________.

Which characteristic describes the sugar replacers (sugar alcohols)?

MATCHING -RDA for carbohydrates, in g/day

Which statement is true of low-carbohydrate diets?

Which statement is true of diabetes?

What is meant by the phrase "not all carbohydrates are created equal"?

What is a typical response of the body to changes in blood glucose?

What is the best definition of resistant starch?

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 123 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

Which statement is true of lactose?

What is the sweetest-tasting simple carbohydrate in the diet?

What is the composition of sucrose?

Compare and contrast the terms total fiber, dietary fiber, and functional fiber.

MATCHING -Normal blood glucose level, in mg per 100 mL blood

Gluconeogenesis is a term that describes the synthesis of ____.

Identify and discuss methods for reducing the intake of added sugars.

MATCHING -Site where fibers may be metabolized to short-chain fatty acids

____________________ is made of a glucose molecule and a fructose molecule.

What is the name of the sweetener consisting of a mixture of glucose and fructose formed by chemical hydrolysis of sucrose?

When blood glucose concentration falls, what pancreatic hormone is secreted to stimulate release of stored glucose?

MATCHING -Site where digestion of disaccharides takes place

The conversion of protein to glucose is called ____________________.

Which characteristic describes the sugar replacers (sugar alcohols)?

MATCHING -RDA for carbohydrates, in g/day

Which statement is true of low-carbohydrate diets?

Which statement is true of diabetes?

What is meant by the phrase "not all carbohydrates are created equal"?

What is a typical response of the body to changes in blood glucose?

What is the best definition of resistant starch?

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 123 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