Question 1

Isolated nondigestible carbohydrates that are added to food because they have beneficial physiological effects in human beings are called

Accepted Answer

A) phytochemicals. 
B) functional fiber. 
C) dietary supplements. 
D) amylopectin. 
A) phytochemicals. 
B) functional fiber. 
C) dietary supplements. 
D) amylopectin.

Question 2

Food manufacturers prefer to use ______ as a sweetener because it is easy to transport,has good shelf-stability,low cost,and improves food properties.

Accepted Answer

A) table sugar 
B) high-fructose corn syrup 
C) sucralose (Splenda) 
D) honey 
A) table sugar 
B) high-fructose corn syrup 
C) sucralose (Splenda) 
D) honey

Question 3

Starch is comprised of hundreds and perhaps thousands of which molecule?

Accepted Answer

A) Fructose 
B) Glycerol 
C) Glucose 
D) Galactose 
A) Fructose 
B) Glycerol 
C) Glucose 
D) Galactose

Question 4

Viscous (soluble)fibers

Accepted Answer

A) increase stool size significantly. 
B) are not readily fermented by intestinal bacteria. 
C) cannot dissolve in water. 
D) help to lower blood cholesterol. 
A) increase stool size significantly. 
B) are not readily fermented by intestinal bacteria. 
C) cannot dissolve in water. 
D) help to lower blood cholesterol.

Question 5

The monosaccharides important in nutrition are

Accepted Answer

A) glucose,fructose,and lactose. 
B) fructose,glucose,and galactose. 
C) fructose,glucose,and maltose. 
D) sucrose,fructose,and glucose. 
A) glucose,fructose,and lactose. 
B) fructose,glucose,and galactose. 
C) fructose,glucose,and maltose. 
D) sucrose,fructose,and glucose.

Question 6

Which of the following is true about carbohydrate digestion?

Accepted Answer

A) Carbohydrate digestion is assisted by cooking,which softens tough skins. 
B) Carbohydrate digestion begins in the stomach. 
C) Chewing food does not assist in carbohydrate digestion. 
D) Saliva production does not influence starch digestion. 
A) Carbohydrate digestion is assisted by cooking,which softens tough skins. 
B) Carbohydrate digestion begins in the stomach. 
C) Chewing food does not assist in carbohydrate digestion. 
D) Saliva production does not influence starch digestion.

Question 7

For which of the following is glucose most critical as an energy source?

Accepted Answer

A) Muscles 
B) Brain 
C) Liver 
D) Heart 
A) Muscles 
B) Brain 
C) Liver 
D) Heart

Question 8

Sucralose (Splenda®)is ______ times sweeter than sucrose.

Accepted Answer

A) 100 
B) 250 
C) 500 
D) 600 
A) 100 
B) 250 
C) 500 
D) 600

Question 9

Which of the following hormones is released to correct a hypoglycemic state?

Accepted Answer

A) Insulin 
B) Testosterone 
C) Estrogen 
D) Glucagon 
A) Insulin 
B) Testosterone 
C) Estrogen 
D) Glucagon

Question 10

The major storage sites for glycogen are

Accepted Answer

A) muscles and liver. 
B) kidney and muscles. 
C) liver and kidney. 
D) liver and pancreas. 
A) muscles and liver. 
B) kidney and muscles. 
C) liver and kidney. 
D) liver and pancreas.

Question 11

Which section of MyPlate is the least significant source of carbohydrate?

Accepted Answer

A) Grains 
B) Vegetables 
C) Fruits 
D) Protein 
E) Dairy 
A) Grains 
B) Vegetables 
C) Fruits 
D) Protein 
E) Dairy

Question 12

Glucose also is known as

Accepted Answer

A) levulose. 
B) ribose. 
C) maltose. 
D) dextrose. 
A) levulose. 
B) ribose. 
C) maltose. 
D) dextrose.

Question 13

Low blood glucose that follows a meal high in simple sugars

Accepted Answer

A) Reactive hypoglycemia 
B) Type 2 diabetes 
C) Fasting hypoglycemia 
D) Gestational diabetes 
E) Type 1 diabetes 
A) Reactive hypoglycemia 
B) Type 2 diabetes 
C) Fasting hypoglycemia 
D) Gestational diabetes 
E) Type 1 diabetes

Question 14

______ is a condition in which one lacks lactase.Symptoms include gas and bloating after consuming dairy products.

Accepted Answer

A) Milk allergy 
B) Celiac disease 
C) Lactose intolerance 
D) Galactosemia 
A) Milk allergy 
B) Celiac disease 
C) Lactose intolerance 
D) Galactosemia

Question 15

Which of the following combinations of monosaccharides is true?

Accepted Answer

A) Glucose and glucose form sucrose. 
B) Glucose and fructose form lactose. 
C) Glucose and galactose form lactose. 
D) Glucose and galactose form maltose. 
A) Glucose and glucose form sucrose. 
B) Glucose and fructose form lactose. 
C) Glucose and galactose form lactose. 
D) Glucose and galactose form maltose.

Question 16

Which of the following hormones corrects a hyperglycemic state?

Accepted Answer

A) Insulin 
B) Epinephrine 
C) Cortisol 
D) Glucagon 
A) Insulin 
B) Epinephrine 
C) Cortisol 
D) Glucagon

Question 17

Glucose is absorbed via ______ absorption.

Accepted Answer

A) passive 
B) facilitated 
C) active 
D) participatory 
A) passive 
B) facilitated 
C) active 
D) participatory

Question 18

Which of the following describes type 1 diabetes mellitus?

Accepted Answer

A) Arises most commonly in adulthood 
B) Caused by insensitivity of fat and muscle cells to insulin 
C) Often associated with obesity 
D) Caused by lack of insulin production 
A) Arises most commonly in adulthood 
B) Caused by insensitivity of fat and muscle cells to insulin 
C) Often associated with obesity 
D) Caused by lack of insulin production

Question 19

Low blood glucose that follows a day or so of fasting

Accepted Answer

A) Reactive hypoglycemia 
B) Type 2 diabetes 
C) Fasting hypoglycemia 
D) Gestational diabetes 
E) Type 1 diabetes 
A) Reactive hypoglycemia 
B) Type 2 diabetes 
C) Fasting hypoglycemia 
D) Gestational diabetes 
E) Type 1 diabetes

Question 20

Carbohydrate digestion begins in the

Accepted Answer

A) stomach with gastric lipase. 
B) stomach with peptic amylase. 
C) mouth with salivary amylase. 
D) small intestine with pancreatic amylase. 
A) stomach with gastric lipase. 
B) stomach with peptic amylase. 
C) mouth with salivary amylase. 
D) small intestine with pancreatic amylase.

Isolated nondigestible carbohydrates that are added to food because they have beneficial physiological effects in human beings are called

Food manufacturers prefer to use ______ as a sweetener because it is easy to transport,has good shelf-stability,low cost,and improves food properties.

Starch is comprised of hundreds and perhaps thousands of which molecule?

Viscous (soluble)fibers

The monosaccharides important in nutrition are

Which of the following is true about carbohydrate digestion?

For which of the following is glucose most critical as an energy source?

Sucralose (Splenda®)is ______ times sweeter than sucrose.

Which of the following hormones is released to correct a hypoglycemic state?

The major storage sites for glycogen are

Which section of MyPlate is the least significant source of carbohydrate?

Glucose also is known as

Low blood glucose that follows a meal high in simple sugars

______ is a condition in which one lacks lactase.Symptoms include gas and bloating after consuming dairy products.

Which of the following combinations of monosaccharides is true?

Which of the following hormones corrects a hyperglycemic state?

Glucose is absorbed via ______ absorption.

Which of the following describes type 1 diabetes mellitus?

Low blood glucose that follows a day or so of fasting

Carbohydrate digestion begins in the

Nutrition, food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: A Nutrition Perspective

Lipids

Proteins

Energy Balance and Weight Control

Overview of Micronutrients and Phytochemicals

Fluid and Electrolyte Balance

Nutrients Involved in Body Defenses

Nutrients Involved in Bone Health

Micronutrient Function in Energy Metabolism

Nutrients That Support Blood and Brain Health

Nutrition: Fitness and Sports

Eating Disorders

Undernutrition Throughout the World

Safety of Our Food Supply

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters

Exam 4: Carbohydrates

Isolated nondigestible carbohydrates that are added to food because they have beneficial physiological effects in human beings are called

Food manufacturers prefer to use ______ as a sweetener because it is easy to transport,has good shelf-stability,low cost,and improves food properties.

Starch is comprised of hundreds and perhaps thousands of which molecule?

Viscous (soluble)fibers

The monosaccharides important in nutrition are

Which of the following is true about carbohydrate digestion?

For which of the following is glucose most critical as an energy source?

Sucralose (Splenda®)is ______ times sweeter than sucrose.

Which of the following hormones is released to correct a hypoglycemic state?

The major storage sites for glycogen are

Which section of MyPlate is the least significant source of carbohydrate?

Glucose also is known as

Low blood glucose that follows a meal high in simple sugars

______ is a condition in which one lacks lactase.Symptoms include gas and bloating after consuming dairy products.

Which of the following combinations of monosaccharides is true?

Which of the following hormones corrects a hyperglycemic state?

Glucose is absorbed via ______ absorption.

Which of the following describes type 1 diabetes mellitus?

Low blood glucose that follows a day or so of fasting

Carbohydrate digestion begins in the

Nutrition, food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: A Nutrition Perspective

Lipids

Proteins

Energy Balance and Weight Control

Overview of Micronutrients and Phytochemicals

Fluid and Electrolyte Balance

Nutrients Involved in Body Defenses

Nutrients Involved in Bone Health

Micronutrient Function in Energy Metabolism

Nutrients That Support Blood and Brain Health

Nutrition: Fitness and Sports

Eating Disorders

Undernutrition Throughout the World

Safety of Our Food Supply

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters