Question 1

A high-fiber diet may

Accepted Answer

A)  disturb the GI flora. 
B)  increase the body's production of bile. 
C)  increase the risk of obesity. 
D)  reduce the risk of colon cancer. 
A)  disturb the GI flora. 
B)  increase the body's production of bile. 
C)  increase the risk of obesity. 
D)  reduce the risk of colon cancer.

Question 2

How many grams of carbohydrate per day are recommended for adults 19 years of age and older?

Accepted Answer

A)  75 grams 
B)  100 grams 
C)  130 grams 
D)  160 grams 
A)  75 grams 
B)  100 grams 
C)  130 grams 
D)  160 grams

Question 3

Which of the following is associated with the development of ketosis?

Accepted Answer

A)  a diet that contains too much fat 
B)  a diet that contains insufficient fat 
C)  a diet that contains too much carbohydrate 
D)  a diet that contains insufficient carbohydrate 
A)  a diet that contains too much fat 
B)  a diet that contains insufficient fat 
C)  a diet that contains too much carbohydrate 
D)  a diet that contains insufficient carbohydrate

Question 4

Gluconeogenesis is the

Accepted Answer

A)  synthesis of new glucose from amino acids. 
B)  release of stored glycogen from the liver. 
C)  process by which plants use sunlight to synthesize glucose. 
D)  uptake of glucose by the body's cells. 
A)  synthesis of new glucose from amino acids. 
B)  release of stored glycogen from the liver. 
C)  process by which plants use sunlight to synthesize glucose. 
D)  uptake of glucose by the body's cells.

Question 5

Ketoacidosis can result in

Accepted Answer

A)  muscle growth. 
B)  coma and death. 
C)  increased storage of glycogen in muscles. 
D)  an increase in appetite. 
A)  muscle growth. 
B)  coma and death. 
C)  increased storage of glycogen in muscles. 
D)  an increase in appetite.

Question 6

Carbohydrates contain

Accepted Answer

A)  carbon, nitrogen, and phosphorus. 
B)  carbon, sulfur, and potassium. 
C)  carbon, hydrogen, and oxygen. 
D)  carbon, helium, and sodium. 
A)  carbon, nitrogen, and phosphorus. 
B)  carbon, sulfur, and potassium. 
C)  carbon, hydrogen, and oxygen. 
D)  carbon, helium, and sodium.

Question 7

People should consume at least 10% of their daily Calories as added sugars.

Accepted Answer

A) True 
 B)False

Question 8

Up to what percentage of a person's total energy intake should carbohydrates provide,based on the Acceptable Macronutrient Distribution Range (AMDR)?

Accepted Answer

A)  15% 
B)  30% 
C)  65% 
D)  70% 
A)  15% 
B)  30% 
C)  65% 
D)  70%

Question 9

The average American consumes about half of the AI for dietary fiber.

Accepted Answer

A) True 
 B)False

Question 10

Which of the following statements about glycemic load is TRUE?

Accepted Answer

A)  The glycemic load is the potential of a food to raise blood glucose levels. 
B)  The glycemic load of an individual food item is more significant than the glycemic load of the entire meal. 
C)  Researchers agree that the evidence supporting the health benefits of a low glycemic-load diet is very strong. 
D)  The lower the glycemic load of a meal, the lower the post-meal rise in blood glucose. 
A)  The glycemic load is the potential of a food to raise blood glucose levels. 
B)  The glycemic load of an individual food item is more significant than the glycemic load of the entire meal. 
C)  Researchers agree that the evidence supporting the health benefits of a low glycemic-load diet is very strong. 
D)  The lower the glycemic load of a meal, the lower the post-meal rise in blood glucose.

Question 11

Which of the following provides about one-third of the daily Adequate Intake (AI)of fiber for women?

Accepted Answer

A)  1 cup of iceberg lettuce 
B)  1 slice of enriched wheat bread 
C)  1 cup of fresh strawberries 
D)  1/2 cup of cooked lentils 
A)  1 cup of iceberg lettuce 
B)  1 slice of enriched wheat bread 
C)  1 cup of fresh strawberries 
D)  1/2 cup of cooked lentils

Question 12

The glycemic load is

Accepted Answer

A)  the amount of carbohydrate in a food. 
B)  the amount of carbohydrate in a food multiplied by the food's glycemic index. 
C)  the amount of carbohydrate in a food divided by the food's glycemic index. 
D)  the amount of carbohydrate in a food multiplied by the food's glycemic index, divided by 100. 
A)  the amount of carbohydrate in a food. 
B)  the amount of carbohydrate in a food multiplied by the food's glycemic index. 
C)  the amount of carbohydrate in a food divided by the food's glycemic index. 
D)  the amount of carbohydrate in a food multiplied by the food's glycemic index, divided by 100.

Question 13

Discuss how the human body regulates blood glucose levels.What hormonal factors are responsible for this control?

Accepted Answer

The human body regulates blood glucose l

Question 14

In the diet,the nondigestible parts of plants that form the support structures of leaves,stems,and seeds are known as

Accepted Answer

A)  functional fiber. 
B)  dietary fiber. 
C)  total fiber. 
D)  starches. 
A)  functional fiber. 
B)  dietary fiber. 
C)  total fiber. 
D)  starches.

Question 15

Stored glycogen is converted into glucose in a process called glycogenesis.

Accepted Answer

A) True 
 B)False

Question 16

The germ of a wheat kernel contains more fiber than the endosperm or bran.

Accepted Answer

A) True 
 B)False

Question 17

One cup of a popular sweetened corn cereal contains 14 grams of added sugars.How many teaspoons of sugar does this amount equal?

Accepted Answer

A)  2 
B)  2.5 
C)  3.5 
D)  4 
A)  2 
B)  2.5 
C)  3.5 
D)  4

Question 18

Research has shown that the consumption of high-fructose corn syrup negatively affects metabolism and storage of body fat,thereby increasing the risk for diabetes.

Accepted Answer

A) True 
 B)False

Question 19

The label on a box of granola indicates that it contains 13 grams of added sugars,and 240 Calories per serving.What percent of Calories in a serving comes from added sugars?

Accepted Answer

A)  12% 
B)  22% 
C)  45% 
D)  67% 
A)  12% 
B)  22% 
C)  45% 
D)  67%

Question 20

Mannitol,sorbitol,and xylitol are added to chewing gum as

Accepted Answer

A)  stabilizers. 
B)  alternative sweeteners. 
C)  zero-Calorie sweeteners. 
D)  nutritive sweeteners. 
A)  stabilizers. 
B)  alternative sweeteners. 
C)  zero-Calorie sweeteners. 
D)  nutritive sweeteners.

Exam 4: Carbohydrates: Plant-Derived Energy Nutrients

A high-fiber diet may

How many grams of carbohydrate per day are recommended for adults 19 years of age and older?

Which of the following is associated with the development of ketosis?

Gluconeogenesis is the

Ketoacidosis can result in

Carbohydrates contain

People should consume at least 10% of their daily Calories as added sugars.

Up to what percentage of a person's total energy intake should carbohydrates provide,based on the Acceptable Macronutrient Distribution Range (AMDR)?

The average American consumes about half of the AI for dietary fiber.

Which of the following statements about glycemic load is TRUE?

Which of the following provides about one-third of the daily Adequate Intake (AI)of fiber for women?

The glycemic load is

Discuss how the human body regulates blood glucose levels.What hormonal factors are responsible for this control?

In the diet,the nondigestible parts of plants that form the support structures of leaves,stems,and seeds are known as

Stored glycogen is converted into glucose in a process called glycogenesis.

The germ of a wheat kernel contains more fiber than the endosperm or bran.

One cup of a popular sweetened corn cereal contains 14 grams of added sugars.How many teaspoons of sugar does this amount equal?

Research has shown that the consumption of high-fructose corn syrup negatively affects metabolism and storage of body fat,thereby increasing the risk for diabetes.

The label on a box of granola indicates that it contains 13 grams of added sugars,and 240 Calories per serving.What percent of Calories in a serving comes from added sugars?

Mannitol,sorbitol,and xylitol are added to chewing gum as

Nutrition: Linking Food and Health

Designing a Healthful Diet

The Human Body: Are We Really What We Eat

Fats: Essential Energy-Supplying Nutrients

Proteins: Crucial Components of All Body Tissues

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Essential to Key Body Functions

Nutrients Essential to Healthy Tissues

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Food Safety and Technology: Protecting Our Food

Food Equity,Sustainability,and Quality: The Challenge of Good Food

Nutrition Through the Lifecycle: Pregnancy and the First Year of Life

Nutrition Through the Lifecycle: Childhood to Late Adulthood

New Frontiers in Nutrition and Health

Healthful Eating Patterns

Disorders Related to Specific Foods

Diabetes

Cardiovascular Disease

Vitamins and Minerals: Micronutrients With Macro Powers

Alcohol

Cancer

Osteoporosis

Obesity

Disorders Related to Body Image, Eating, and Exercise

The Safety and Effectiveness of Dietary Supplements

Malnutrition

The Fetal Environment

Searching for the Fountain of Youth

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