Question 1

Grains and legumes contain predominantly:

Accepted Answer

A) sugars and fiber. 
B) starches and fiber. 
C) fat and fiber. 
D) sugars and fat. 
A) sugars and fiber. 
B) starches and fiber. 
C) fat and fiber. 
D) sugars and fat.

Question 2

High-fructose corn syrup and fruit juice concentrate are examples of _____.

Accepted Answer

A) starches 
B) disaccharides 
C) added sugars 
D) fibers 
A) starches 
B) disaccharides 
C) added sugars 
D) fibers

Question 3

Matching

Accepted Answer

1 .b
2 .c

Question 4

The most familiar source of sucrose is:

Accepted Answer

A) bread. 
B) table sugar. 
C) milk. 
D) meat. 
E) fruit. 
A) bread. 
B) table sugar. 
C) milk. 
D) meat. 
E) fruit.

Question 5

Jeff consumed the following foods for a meal: small baked potato, 1/2 cup of carrots, 1 cup skim milk, and 1 small banana.Approximately how many grams of carbohydrate did Jeff consume?

Accepted Answer

A) 47 
B) 57 
C) 66 
D) 69 
A) 47 
B) 57 
C) 66 
D) 69

Question 6

The main factors that influence the GI value of a food include all of the following except the

Accepted Answer

A) structure of the starch. 
B) type of fiber in the food. 
C) manner in which the food was processed. 
D) time of day the food was consumed. 
A) structure of the starch. 
B) type of fiber in the food. 
C) manner in which the food was processed. 
D) time of day the food was consumed.

Question 7

Which of the following breakfast foods has the lowest glycemic index?

Accepted Answer

A) Pop-Tart 
B) biscuit 
C) Fiber One cereal 
D) Rice Krispies cereal 
A) Pop-Tart 
B) biscuit 
C) Fiber One cereal 
D) Rice Krispies cereal

Question 8

What happens when blood glucose falls too low?

Accepted Answer

A) glucagon promotes breakdown of muscle glycogen 
B) glucagon promotes breakdown of liver glycogen 
C) insulin promotes glycogen synthesis in the liver 
D) insulin promotes glycogen synthesis in the muscle 
A) glucagon promotes breakdown of muscle glycogen 
B) glucagon promotes breakdown of liver glycogen 
C) insulin promotes glycogen synthesis in the liver 
D) insulin promotes glycogen synthesis in the muscle

Question 9

In the small intestine, _____ from the _____ breaks starch into maltose.

Accepted Answer

A) bacterial enzymes; colon 
B) maltase; intestinal cells 
C) amylase; pancreas 
D) amylase; salivary glands 
A) bacterial enzymes; colon 
B) maltase; intestinal cells 
C) amylase; pancreas 
D) amylase; salivary glands

Question 10

One molecule of maltose can yield _____ molecules of glucose.

Accepted Answer

A) one 
B) two 
C) three 
D) four 
A) one 
B) two 
C) three 
D) four

Question 11

Carbohydrate should contribute approximately _____% of the total daily energy intake.

Accepted Answer

A) 35-40 
B) 45-55 
C) 45-65 
D) 55-60 
A) 35-40 
B) 45-55 
C) 45-65 
D) 55-60

Question 12

Excess glucose in the blood is converted into glycogen and stored primarily in the:

Accepted Answer

A) brain and liver. 
B) liver and muscles. 
C) blood cells and brain. 
D) pancreas and brain. 
A) brain and liver. 
B) liver and muscles. 
C) blood cells and brain. 
D) pancreas and brain.

Question 13

Fructose occurs naturally in:

Accepted Answer

A) bread. 
B) milk. 
C) meats. 
D) fruits. 
A) bread. 
B) milk. 
C) meats. 
D) fruits.

Question 14

People at risk for _____ may benefit from limiting their intake of high-GI foods.

Accepted Answer

A) infectious disease 
B) arthritis 
C) diabetes 
D) migraine headaches 
A) infectious disease 
B) arthritis 
C) diabetes 
D) migraine headaches

Question 15

The Dietary Reference Intake for dietary fiber is approximately _____ grams per day.

Accepted Answer

A) 10-15 
B) 15-25 
C) 25-35 
D) 35-50 
A) 10-15 
B) 15-25 
C) 25-35 
D) 35-50

Question 16

The _____ are the basic units of all carbohydrates.

Accepted Answer

A) monosaccharides 
B) disaccharides 
C) polysaccharides 
D) sucrose molecules 
A) monosaccharides 
B) disaccharides 
C) polysaccharides 
D) sucrose molecules

Question 17

The sugars in fruits, vegetables, grains, and milk are:

Accepted Answer

A) usually added to these foods. 
B) considered discretionary kcalories. 
C) naturally occurring. 
D) resistant to digestion. 
A) usually added to these foods. 
B) considered discretionary kcalories. 
C) naturally occurring. 
D) resistant to digestion.

Question 18

_____ is a fiber found in all vegetables, fruits, and legumes.

Accepted Answer

A) Hemicelluose 
B) Pectin 
C) Mucilage 
D) Cellulose 
A) Hemicelluose 
B) Pectin 
C) Mucilage 
D) Cellulose

Question 19

Which of the following foods would you recommend to someone interested in lowering his or her blood cholesterol level?

Accepted Answer

A) wheat bread 
B) oatmeal 
C) strawberries 
D) pork 
A) wheat bread 
B) oatmeal 
C) strawberries 
D) pork

Question 20

Chemically, lactose is a:

Accepted Answer

A) monosaccharide. 
B) disaccharide. 
C) dextrose. 
D) polysaccharide. 
A) monosaccharide. 
B) disaccharide. 
C) dextrose. 
D) polysaccharide.

Exam 3: Carbohydrates

Grains and legumes contain predominantly:

High-fructose corn syrup and fruit juice concentrate are examples of _____.

Matching

The most familiar source of sucrose is:

Jeff consumed the following foods for a meal: small baked potato, 1/2 cup of carrots, 1 cup skim milk, and 1 small banana.Approximately how many grams of carbohydrate did Jeff consume?

The main factors that influence the GI value of a food include all of the following except the

Which of the following breakfast foods has the lowest glycemic index?

What happens when blood glucose falls too low?

In the small intestine, _____ from the _____ breaks starch into maltose.

One molecule of maltose can yield _____ molecules of glucose.

Carbohydrate should contribute approximately _____% of the total daily energy intake.

Excess glucose in the blood is converted into glycogen and stored primarily in the:

Fructose occurs naturally in:

People at risk for _____ may benefit from limiting their intake of high-GI foods.

The Dietary Reference Intake for dietary fiber is approximately _____ grams per day.

The _____ are the basic units of all carbohydrates.

The sugars in fruits, vegetables, grains, and milk are:

_____ is a fiber found in all vegetables, fruits, and legumes.

Which of the following foods would you recommend to someone interested in lowering his or her blood cholesterol level?

Chemically, lactose is a:

Overview of Nutrition and Health

Digestion and Absorption

Lipids

Protein

Energy Balance and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Nutrition Through the Life Span: Pregnancy and Infancy

Nutrition Through the Life Span: Childhood and Adolescence

Nutrition Through the Life Span: Later Adulthood

Nutrition Care and Assessment

Nutrition Intervention and Diet-Drug Interactions

Enteral and Parenteral Nutrition Support

Nutrition in Metabolic and Respiratory Stress

Nutrition and Upper Gastrointestinal Disorders

Nutrition and Lower Gastrointestinal Disorders

Nutrition and Liver Diseases

Nutrition and Diabetes Mellitus

Nutrition and Disorders of the Heart and Blood Vessels

Nutrition and Renal Diseases

Nutrition, Cancer, and Hiv Infection

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Jeff consumed the following foods for a meal: small baked potato, ¹/₂ cup of carrots, 1 cup skim milk, and 1 small banana.Approximately how many grams of carbohydrate did Jeff consume?

In the small intestine, _ from the _ breaks starch into maltose.