Question 1

Indigestible carbohydrates play a role in enhancing blood glucose control.

Accepted Answer

A) True 
 B)False  True

Question 2

Normal blood glucose levels range between ________.

Accepted Answer

A) 40 and 70 mg/dL 
B) 70 and 100 mg/dL 
C) 125 and 140 mg per 100 ml 
D) 200 and 300 mg/dL 
A) 40 and 70 mg/dL 
B) 70 and 100 mg/dL 
C) 125 and 140 mg per 100 ml 
D) 200 and 300 mg/dL B

Question 3

A person diagnosed with phenylketonuria (PKU) should avoid products containing ________.

Accepted Answer

A) saccharin 
B) aspartame 
C) lactose 
D) sucrose 
A) saccharin 
B) aspartame 
C) lactose 
D) sucrose B

Question 4

The RDA for carbohydrate intake is 300 g/day.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following is the best source of starch?

Accepted Answer

A) fresh blueberries 
B) whole-grain oats 
C) low-fat yogurt 
D) dark leafy greens 
A) fresh blueberries 
B) whole-grain oats 
C) low-fat yogurt 
D) dark leafy greens

Question 6

Diabetic exchanges and carbohydrate counting are effective ways for diabetics to monitor daily carbohydrate intake.

Accepted Answer

A) True 
 B)False

Question 7

Raffinose and stachyose are indigestible oligosaccharides found in foods such as ________.

Accepted Answer

A) milk and dairy products 
B) cereals and grains 
C) fruits and vegetables 
D) beans and other legumes 
A) milk and dairy products 
B) cereals and grains 
C) fruits and vegetables 
D) beans and other legumes

Question 8

Glycogen is made of glucose units linked by beta bonds.

Accepted Answer

A) True 
 B)False

Question 9

Which of the following population groups is at lowest risk of diabetes?

Accepted Answer

A) college students 
B) obese adults 
C) individuals of Hispanic heritage 
D) adults over 45 years of age 
A) college students 
B) obese adults 
C) individuals of Hispanic heritage 
D) adults over 45 years of age

Question 10

Which of the following is a noncarbohydrate component of dietary fibers?

Accepted Answer

A) glycogen 
B) pectin 
C) cellulose 
D) lignin 
A) glycogen 
B) pectin 
C) cellulose 
D) lignin

Question 11

Glucose, galactose, and fructose ________.

Accepted Answer

A) are disaccharides 
B) are soluble fibers 
C) are monosaccharides 
D) are polysaccharides 
A) are disaccharides 
B) are soluble fibers 
C) are monosaccharides 
D) are polysaccharides

Question 12

After digestion and absorption, dietary carbohydrates may be ________.

Accepted Answer

A) used for energy 
B) converted to glycogen and stored in liver and muscle tissue 
C) synthesized into fat 
D) All of these choices are correct 
A) used for energy 
B) converted to glycogen and stored in liver and muscle tissue 
C) synthesized into fat 
D) All of these choices are correct

Question 13

Dietary sugars and starches are called "protein sparing," which means ________.

Accepted Answer

A) sugars and starches can substitute for dietary protein when it comes to body protein synthesis 
B) dietary protein can be used for protein synthesis and other vital processes, rather than being used as a source of energy 
C) sugars and starches are converted to fat, and then converted to glucose for use as blood sugar 
D) sugars and starches are converted by the liver to ketone bodies 
A) sugars and starches can substitute for dietary protein when it comes to body protein synthesis 
B) dietary protein can be used for protein synthesis and other vital processes, rather than being used as a source of energy 
C) sugars and starches are converted to fat, and then converted to glucose for use as blood sugar 
D) sugars and starches are converted by the liver to ketone bodies

Question 14

The glycemic index is a ratio of the blood glucose response of a given food compared with a standard.

Accepted Answer

A) True 
 B)False

Question 15

Individuals with lactose intolerance have difficulty digesting milk products because they lack the enzyme needed to break apart the alpha bond linkages.

Accepted Answer

A) True 
 B)False

Question 16

The storage form of carbohydrates in plants is ________.

Accepted Answer

A) maltose 
B) starch 
C) glycogen 
D) ribose 
A) maltose 
B) starch 
C) glycogen 
D) ribose

Question 17

_______ is defined as fiber that is added to foods and provides health benefits.

Accepted Answer

A) Dietary fiber 
B) Functional fiber 
C) Bulk 
D) Crude fiber 
A) Dietary fiber 
B) Functional fiber 
C) Bulk 
D) Crude fiber

Question 18

Insulin is made in the ________.

Accepted Answer

A) gallbladder 
B) pancreas 
C) liver 
D) small intestine 
A) gallbladder 
B) pancreas 
C) liver 
D) small intestine

Question 19

All persons with diabetes ________.

Accepted Answer

A) receive insulin injections daily 
B) need to eat a diet that will control their blood sugar 
C) can skip meals if they don't feel hungry 
D) should drink 4 glasses of milk daily to control their blood sugar 
A) receive insulin injections daily 
B) need to eat a diet that will control their blood sugar 
C) can skip meals if they don't feel hungry 
D) should drink 4 glasses of milk daily to control their blood sugar

Question 20

An adequate carbohydrate intake is important in preventing ketosis and sparing protein from use as an energy source.

Accepted Answer

A) True 
 B)False

Indigestible carbohydrates play a role in enhancing blood glucose control.

Normal blood glucose levels range between ________.

A person diagnosed with phenylketonuria (PKU) should avoid products containing ________.

The RDA for carbohydrate intake is 300 g/day.

Which of the following is the best source of starch?

Diabetic exchanges and carbohydrate counting are effective ways for diabetics to monitor daily carbohydrate intake.

Raffinose and stachyose are indigestible oligosaccharides found in foods such as ________.

Glycogen is made of glucose units linked by beta bonds.

Which of the following population groups is at lowest risk of diabetes?

Which of the following is a noncarbohydrate component of dietary fibers?

Glucose, galactose, and fructose ________.

After digestion and absorption, dietary carbohydrates may be ________.

Dietary sugars and starches are called "protein sparing," which means ________.

The glycemic index is a ratio of the blood glucose response of a given food compared with a standard.

Individuals with lactose intolerance have difficulty digesting milk products because they lack the enzyme needed to break apart the alpha bond linkages.

The storage form of carbohydrates in plants is ________.

_______ is defined as fiber that is added to foods and provides health benefits.

Insulin is made in the ________.

All persons with diabetes ________.

An adequate carbohydrate intake is important in preventing ketosis and sparing protein from use as an energy source.

The Science of Nutrition

Tools of a Healthy Diet

The Food Supply

Human Digestion and Absorption

Lipids

Proteins

Alcohol

Energy Metabolism

Energy Balance, Weight Control, and Eating Disorders

Nutrition, Exercise, and Sports

Micronutrients: Vitamins and Minerals

Micronutrients in Energy and Amino Acid Metabolism

Fluid Balance and Blood Health

Bone Health and Body Defense Systems

Nutritional Aspects of Pregnancy and Breastfeeding

Nutrition During the Growing Years

Nutrition During the Adult Years

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Exam 5: Carbohydrates

Indigestible carbohydrates play a role in enhancing blood glucose control.

Normal blood glucose levels range between ________.

A person diagnosed with phenylketonuria (PKU) should avoid products containing ________.

The RDA for carbohydrate intake is 300 g/day.

Which of the following is the best source of starch?

Diabetic exchanges and carbohydrate counting are effective ways for diabetics to monitor daily carbohydrate intake.

Raffinose and stachyose are indigestible oligosaccharides found in foods such as ________.

Glycogen is made of glucose units linked by beta bonds.

Which of the following population groups is at lowest risk of diabetes?

Which of the following is a noncarbohydrate component of dietary fibers?

Glucose, galactose, and fructose ________.

After digestion and absorption, dietary carbohydrates may be ________.

Dietary sugars and starches are called "protein sparing," which means ________.

The glycemic index is a ratio of the blood glucose response of a given food compared with a standard.

Individuals with lactose intolerance have difficulty digesting milk products because they lack the enzyme needed to break apart the alpha bond linkages.

The storage form of carbohydrates in plants is ________.

_______ is defined as fiber that is added to foods and provides health benefits.

Insulin is made in the ________.

All persons with diabetes ________.

An adequate carbohydrate intake is important in preventing ketosis and sparing protein from use as an energy source.

The Science of Nutrition

Tools of a Healthy Diet

The Food Supply

Human Digestion and Absorption

Lipids

Proteins

Alcohol

Energy Metabolism

Energy Balance, Weight Control, and Eating Disorders

Nutrition, Exercise, and Sports

Micronutrients: Vitamins and Minerals

Micronutrients in Energy and Amino Acid Metabolism

Fluid Balance and Blood Health

Bone Health and Body Defense Systems

Nutritional Aspects of Pregnancy and Breastfeeding

Nutrition During the Growing Years

Nutrition During the Adult Years

Filters