Question 1

Starch digestion is completed by the time food reaches the small intestine.

Accepted Answer

A) True 
 B)False

Question 2

Ingredients: Rice, sugar, cocoa processed with alkali, contains 2% or less of semisweet chocolate (sugar, chocolate, dextrose), partially hydrogenated vegetable oil (coconut, soybean and/or cottonseed), salt, malt flavoring, artificial flavor, BHT for freshness.
Vitamins and minerals: Calcium carbonate, vitamin C (ascorbic acid and sodium ascorbate), iron, vitamin E (alpha tocopherol acetate), niacinamide, zinc oxide, vitamin A palmitate, vitamin BS1U1B16S1U1B0 (pyridoxine hydrochloride), vitamin BS1U1B12S1U1B0 (riboflavin), vitamin BS1U1B11S1U1B0 (thiamin hydrochloride), folic acid, vitamin D, vitamin BS1U1B112S1U1B0.
-Sugar has been implicated by many people in some major health problems. One effect of sugar on health that has been shown scientifically is that:

Accepted Answer

A)  sugar consumed in large amounts leads to obesity, even when calorie intake does not exceed calorie needs. 
B)  eating large amounts of pure sugar puts a strain on the pancreas, leading to diabetes. 
C)  fructose suppresses the human appetite in the same way that glucose does. 
D)  consumption of 2 fructose- or sucrose-sweetened soft drinks per day for a few weeks results in significant changes in blood lipids. 
A)  sugar consumed in large amounts leads to obesity, even when calorie intake does not exceed calorie needs. 
B)  eating large amounts of pure sugar puts a strain on the pancreas, leading to diabetes. 
C)  fructose suppresses the human appetite in the same way that glucose does. 
D)  consumption of 2 fructose- or sucrose-sweetened soft drinks per day for a few weeks results in significant changes in blood lipids.

Question 3

Match the disaccharides listed on the right with their monosaccharide constituents, listed on the left.
1. fructose + glucose 
2. glucose + galactose 
3. glucose + glucose 
a. Maltose
b. Sucrose
c. lactose

Accepted Answer

The answer of Match the disaccharides listed on the right...

Question 4

It would be appropriate to recommend high-fiber foods to someone trying to lose weight because:

Accepted Answer

A)  fiber speeds up movement of foods through the upper digestive tract. 
B)  fiber promotes a feeling of fullness. 
C)  fiber may displace calorie-dense concentrated fats. 
D)  a and b 
E)  b and c 
A)  fiber speeds up movement of foods through the upper digestive tract. 
B)  fiber promotes a feeling of fullness. 
C)  fiber may displace calorie-dense concentrated fats. 
D)  a and b 
E)  b and c

Question 5

Which of the following is not one of the complex carbohydrates?

Accepted Answer

A)  most fibers 
B)  glycogen 
C)  galactose 
D)  starch 
A)  most fibers 
B)  glycogen 
C)  galactose 
D)  starch

Question 6

One of the main reasons that obesity contributes to type 2 diabetes is because:

Accepted Answer

A)  inflammation in the tissues triggers them to resist insulin. 
B)  excess glucose builds up in the tissues. 
C)  increased blood lipids result in more fat available for storage. 
D)  abnormally high levels of insulin remove too much glucose from the blood. 
A)  inflammation in the tissues triggers them to resist insulin. 
B)  excess glucose builds up in the tissues. 
C)  increased blood lipids result in more fat available for storage. 
D)  abnormally high levels of insulin remove too much glucose from the blood.

Question 7

Researchers studying the health effects of the glycemic index of foods have found that:

Accepted Answer

A)  individuals with diabetes can consume low-glycemic index foods to lower blood glucose levels. 
B)  intake of high-glycemic index foods has resulted in higher heart disease rates in many populations of the world. 
C)  identification of the glycemic index score can help a person separate the "good carbs" from "bad carbs." 
D)  there is not enough evidence at this time to show that using the glycemic index to control carbohydrate intake is beneficial for health. 
A)  individuals with diabetes can consume low-glycemic index foods to lower blood glucose levels. 
B)  intake of high-glycemic index foods has resulted in higher heart disease rates in many populations of the world. 
C)  identification of the glycemic index score can help a person separate the "good carbs" from "bad carbs." 
D)  there is not enough evidence at this time to show that using the glycemic index to control carbohydrate intake is beneficial for health.

Question 8

Carbohydrate has been rightly accused of being the fattening ingredient of foods; therefore, we need to consume fewer starchy foods.

Accepted Answer

A) True 
 B)False

Question 9

Which of the following is not an example of fiber?

Accepted Answer

A)  "strings" of celery 
B)  outer layers of kernels of wheat 
C)  residue in milk 
D)  skins of corn kernels 
A)  "strings" of celery 
B)  outer layers of kernels of wheat 
C)  residue in milk 
D)  skins of corn kernels

Question 10

Define hypoglycemia and describe the symptoms of this condition.

Accepted Answer

The answer of Define hypoglycemia and describe the symptoms of...

Question 11

Which of the following terms would you look for on a bread label to choose the most nutritious product?

Accepted Answer

A)  wheat flour 
B)  whole grain 
C)  unbleached flour 
D)  brown bread 
A)  wheat flour 
B)  whole grain 
C)  unbleached flour 
D)  brown bread

Question 12

The extent to which a food raises the blood glucose level and elicits an insulin response can be measured and ranked on a scale called the:

Accepted Answer

A)  digestibility index. 
B)  glycemic index. 
C)  hypoglycemic index. 
D)  insulin index. 
A)  digestibility index. 
B)  glycemic index. 
C)  hypoglycemic index. 
D)  insulin index.

Question 13

Many people use products such as breath mints and chewing gum that contain sugar alcohols. Is this a good practice for health?

Accepted Answer

A)  yes, because they contribute no calories 
B)  no, because their high glycemic load may affect people with diabetes 
C)  yes, because bacteria cannot metabolize sugar alcohols quickly enough to cause dental caries 
D)  no, because of side effects of gas, abdominal discomfort, and diarrhea when used even in small amounts 
A)  yes, because they contribute no calories 
B)  no, because their high glycemic load may affect people with diabetes 
C)  yes, because bacteria cannot metabolize sugar alcohols quickly enough to cause dental caries 
D)  no, because of side effects of gas, abdominal discomfort, and diarrhea when used even in small amounts

Question 14

What advice would you give to someone who desires to increase fiber intake without experiencing problems with gas?

Accepted Answer

Increasing fiber intake is a great way t

Question 15

Why don't sugar alcohols contribute to dental caries?

Accepted Answer

Sugar alcohols, also known as polyols, a

Question 16

A friend says, "My diet contains no sucrose because I don't eat table sugar." Is this likely to be true?

Accepted Answer

A)  yes, because sucrose is only found in table sugar 
B)  no, because sucrose occurs naturally in many fruits and vegetables 
C)  no, because sucrose occurs in germinating seeds and arises during digestion 
D)  no, because sucrose is found in milk 
A)  yes, because sucrose is only found in table sugar 
B)  no, because sucrose occurs naturally in many fruits and vegetables 
C)  no, because sucrose occurs in germinating seeds and arises during digestion 
D)  no, because sucrose is found in milk

Question 17

Ingredients: Rice, sugar, cocoa processed with alkali, contains 2% or less of semisweet chocolate (sugar, chocolate, dextrose), partially hydrogenated vegetable oil (coconut, soybean and/or cottonseed), salt, malt flavoring, artificial flavor, BHT for freshness.
Vitamins and minerals: Calcium carbonate, vitamin C (ascorbic acid and sodium ascorbate), iron, vitamin E (alpha tocopherol acetate), niacinamide, zinc oxide, vitamin A palmitate, vitamin BS1U1B16S1U1B0 (pyridoxine hydrochloride), vitamin BS1U1B12S1U1B0 (riboflavin), vitamin BS1U1B11S1U1B0 (thiamin hydrochloride), folic acid, vitamin D, vitamin BS1U1B112S1U1B0.
-Research has shown the following relationship between carbohydrate in the diet and body weight:

Accepted Answer

A)  people with higher carbohydrate intakes have higher body weights. 
B)  added sugars provide many of the excess calories that cause weight gain among U.S. adults. 
C)  as people in other countries adopt "Western" style diets, they lose weight. 
D)  excess calories from fructose cause greater weight gain than those from other nutrients. 
A)  people with higher carbohydrate intakes have higher body weights. 
B)  added sugars provide many of the excess calories that cause weight gain among U.S. adults. 
C)  as people in other countries adopt "Western" style diets, they lose weight. 
D)  excess calories from fructose cause greater weight gain than those from other nutrients.

Question 18

Which of the following would be a good calcium source that would not cause symptoms in an adult with lactose intolerance?

Accepted Answer

A)  fortified soy milk 
B)  cottage cheese 
C)  whole milk 
D)  yogurt with added milk solids 
A)  fortified soy milk 
B)  cottage cheese 
C)  whole milk 
D)  yogurt with added milk solids

Question 19

What accounts for the steady upward trend in U.S. sugar consumption?

Accepted Answer

The answer of What accounts for the steady upward trend...

Question 20

When fructose and glucose are bonded together they form:

Accepted Answer

A)  table sugar. 
B)  malt sugar. 
C)  milk sugar. 
D)  fruit sugar. 
A)  table sugar. 
B)  malt sugar. 
C)  milk sugar. 
D)  fruit sugar.

Starch digestion is completed by the time food reaches the small intestine.

Match the disaccharides listed on the right with their monosaccharide constituents, listed on the left. 1. fructose + glucose 2. glucose + galactose 3. glucose + glucose a. Maltose b. Sucrose c. lactose

It would be appropriate to recommend high-fiber foods to someone trying to lose weight because:

Which of the following is not one of the complex carbohydrates?

One of the main reasons that obesity contributes to type 2 diabetes is because:

Researchers studying the health effects of the glycemic index of foods have found that:

Carbohydrate has been rightly accused of being the fattening ingredient of foods; therefore, we need to consume fewer starchy foods.

Which of the following is not an example of fiber?

Define hypoglycemia and describe the symptoms of this condition.

Which of the following terms would you look for on a bread label to choose the most nutritious product?

The extent to which a food raises the blood glucose level and elicits an insulin response can be measured and ranked on a scale called the:

Many people use products such as breath mints and chewing gum that contain sugar alcohols. Is this a good practice for health?

What advice would you give to someone who desires to increase fiber intake without experiencing problems with gas?

Why don't sugar alcohols contribute to dental caries?

A friend says, "My diet contains no sucrose because I don't eat table sugar." Is this likely to be true?

Which of the following would be a good calcium source that would not cause symptoms in an adult with lactose intolerance?

What accounts for the steady upward trend in U.S. sugar consumption?

When fructose and glucose are bonded together they form:

Food Choices and Human Health

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The Remarkable Body

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The Proteins and Amino Acids

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Energy Balance and Healthy Body Weight

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Exam 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

Starch digestion is completed by the time food reaches the small intestine.

Match the disaccharides listed on the right with their monosaccharide constituents, listed on the left. 1. fructose + glucose 2. glucose + galactose 3. glucose + glucose a. Maltose b. Sucrose c. lactose

It would be appropriate to recommend high-fiber foods to someone trying to lose weight because:

Which of the following is not one of the complex carbohydrates?

One of the main reasons that obesity contributes to type 2 diabetes is because:

Researchers studying the health effects of the glycemic index of foods have found that:

Carbohydrate has been rightly accused of being the fattening ingredient of foods; therefore, we need to consume fewer starchy foods.

Which of the following is not an example of fiber?

Define hypoglycemia and describe the symptoms of this condition.

Which of the following terms would you look for on a bread label to choose the most nutritious product?

The extent to which a food raises the blood glucose level and elicits an insulin response can be measured and ranked on a scale called the:

Many people use products such as breath mints and chewing gum that contain sugar alcohols. Is this a good practice for health?

What advice would you give to someone who desires to increase fiber intake without experiencing problems with gas?

Why don't sugar alcohols contribute to dental caries?

A friend says, "My diet contains no sucrose because I don't eat table sugar." Is this likely to be true?

Which of the following would be a good calcium source that would not cause symptoms in an adult with lactose intolerance?

What accounts for the steady upward trend in U.S. sugar consumption?

When fructose and glucose are bonded together they form:

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

The Remarkable Body

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters