Question 1

Which of the following symptoms is experienced by an individual with postprandial hypoglycemia?

Accepted Answer

A)  increased urination 
B)  increased energy 
C)  Increased dizziness 
D)  increased concentration 
A)  increased urination 
B)  increased energy 
C)  Increased dizziness 
D)  increased concentration C

Question 2

Cite three symptoms associated with overdosing on dietary fibre.

Accepted Answer

may be any of the following:

Question 3

The Dietary Reference Intakes (DRI)committee recommends that the percentage of carbohydrate in the daily diet be in what range?

Accepted Answer

A)  45-47% 
B)  50-60% 
C)  40-60% 
D)  45-65% 
A)  45-47% 
B)  50-60% 
C)  40-60% 
D)  45-65% D

Question 4

When people increase their dietary fibre intake,they must also increase their intake of what?

Accepted Answer

The answer of When people increase their dietary fibre intake,they...

Question 5

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 6

What is the name for a less digestible starch that behaves like a fibre when consumed in the body?

Accepted Answer

A)  proto starch 
B)  inulin starch 
C)  glyco starch 
D)  resistant starch 
A)  proto starch 
B)  inulin starch 
C)  glyco starch 
D)  resistant starch

Question 7

Which of the following is an appropriate dietary recommendation for fibre intake for people with type 2 diabetes?

Accepted Answer

A)  It is necessary to include additional protein when increasing fibre. 
B)  It should be increased by eating more whole fruits,whole grains,and legumes. 
C)  It is NOT necessary to address this,whereas sugar intake is important to address. 
D)  It should be LOWER than for the general population to prevent constipation. 
A)  It is necessary to include additional protein when increasing fibre. 
B)  It should be increased by eating more whole fruits,whole grains,and legumes. 
C)  It is NOT necessary to address this,whereas sugar intake is important to address. 
D)  It should be LOWER than for the general population to prevent constipation.

Question 8

Explain the relationship between obesity and type 2 diabetes.

Accepted Answer

Type 2 diabetes tends to occur late in l

Question 9

Which of the following sugars is formed when fructose and glucose are bonded together?

Accepted Answer

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

Question 10

Which of the following is a potential harmful effect of too much fibre?

Accepted Answer

A)  limited absorption of folate 
B)  dehydration 
C)  extreme weight loss 
D)  blood clots in the stomach 
A)  limited absorption of folate 
B)  dehydration 
C)  extreme weight loss 
D)  blood clots in the stomach

Question 11

According to the dietary reference intakes (DRI)recommendations,how many grams of dietary fibre is an adequate daily intake for women aged 19 to 50?

Accepted Answer

A)  21 grams 
B)  25 grams 
C)  30 grams 
D)  38 grams 
A)  21 grams 
B)  25 grams 
C)  30 grams 
D)  38 grams

Question 12

Which of the following conditions/diseases does fibre protect against?

Accepted Answer

A)  cataracts 
B)  kidney disease 
C)  muscular dystrophy 
D)  high blood cholesterol 
A)  cataracts 
B)  kidney disease 
C)  muscular dystrophy 
D)  high blood cholesterol

Question 13

Which of the following products is restricted to use as a tabletop sweetener in Canada?

Accepted Answer

A)  tagatose 
B)  aspartame 
C)  cyclamate 
D)  stevia 
A)  tagatose 
B)  aspartame 
C)  cyclamate 
D)  stevia

Question 14

MATCHING
Instructions: Match the disaccharides with their monosaccharide constituents.
a.maltose
b.sucrose
c.lactose
-glucose + glucose

Accepted Answer

The answer of MATCHING
Instructions: Match the disaccharides with their monosaccharide...

Question 15

The World Health Organization advises individuals to consume a maximum of what percentage of their total daily calories from added sugar?

Accepted Answer

A)  5% 
B)  8% 
C)  10% 
D)  12% 
A)  5% 
B)  8% 
C)  10% 
D)  12%

Question 16

Which of the following is one of the complex carbohydrates?

Accepted Answer

A)  glycogen 
B)  fructose 
C)  starch 
D)  galactose 
A)  glycogen 
B)  fructose 
C)  starch 
D)  galactose

Question 17

What is the first organ to respond when the blood glucose level rises after a meal?

Accepted Answer

A)  pancreas 
B)  stomach 
C)  gallbladder 
D)  liver 
A)  pancreas 
B)  stomach 
C)  gallbladder 
D)  liver

Question 18

Which of the following groups contains sugars that are all disaccharides?

Accepted Answer

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

Question 19

How can a desired amount of dietary fibre best be achieved?

Accepted Answer

A)  adding purified fibres to foods 
B)  drinking more water while eating fibrous meals 
C)  emphasizing enriched and processed foods 
D)  including fruits,vegetables,and grains in the diet 
A)  adding purified fibres to foods 
B)  drinking more water while eating fibrous meals 
C)  emphasizing enriched and processed foods 
D)  including fruits,vegetables,and grains in the diet

Question 20

Which of the following factors is most closely correlated with diabetes?

Accepted Answer

A)  body fatness 
B)  lean body tissue 
C)  sugar content of the diet 
D)  fat content of the diet 
A)  body fatness 
B)  lean body tissue 
C)  sugar content of the diet 
D)  fat content of the diet

Which of the following symptoms is experienced by an individual with postprandial hypoglycemia?

Cite three symptoms associated with overdosing on dietary fibre.

The Dietary Reference Intakes (DRI)committee recommends that the percentage of carbohydrate in the daily diet be in what range?

When people increase their dietary fibre intake,they must also increase their intake of what?

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

What is the name for a less digestible starch that behaves like a fibre when consumed in the body?

Which of the following is an appropriate dietary recommendation for fibre intake for people with type 2 diabetes?

Explain the relationship between obesity and type 2 diabetes.

Which of the following sugars is formed when fructose and glucose are bonded together?

Which of the following is a potential harmful effect of too much fibre?

According to the dietary reference intakes (DRI)recommendations,how many grams of dietary fibre is an adequate daily intake for women aged 19 to 50?

Which of the following conditions/diseases does fibre protect against?

Which of the following products is restricted to use as a tabletop sweetener in Canada?

MATCHING Instructions: Match the disaccharides with their monosaccharide constituents. a.maltose b.sucrose c.lactose -glucose + glucose

The World Health Organization advises individuals to consume a maximum of what percentage of their total daily calories from added sugar?

Which of the following is one of the complex carbohydrates?

What is the first organ to respond when the blood glucose level rises after a meal?

Which of the following groups contains sugars that are all disaccharides?

How can a desired amount of dietary fibre best be achieved?

Which of the following factors is most closely correlated with diabetes?

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

Exam 4: The Carbohydrates: Sugar, starch, glycogen, and Fibre

Which of the following symptoms is experienced by an individual with postprandial hypoglycemia?

Cite three symptoms associated with overdosing on dietary fibre.

The Dietary Reference Intakes (DRI)committee recommends that the percentage of carbohydrate in the daily diet be in what range?

When people increase their dietary fibre intake,they must also increase their intake of what?

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

What is the name for a less digestible starch that behaves like a fibre when consumed in the body?

Which of the following is an appropriate dietary recommendation for fibre intake for people with type 2 diabetes?

Explain the relationship between obesity and type 2 diabetes.

Which of the following sugars is formed when fructose and glucose are bonded together?

Which of the following is a potential harmful effect of too much fibre?

According to the dietary reference intakes (DRI)recommendations,how many grams of dietary fibre is an adequate daily intake for women aged 19 to 50?

Which of the following conditions/diseases does fibre protect against?

Which of the following products is restricted to use as a tabletop sweetener in Canada?

MATCHING Instructions: Match the disaccharides with their monosaccharide constituents. a.maltose b.sucrose c.lactose -glucose + glucose

The World Health Organization advises individuals to consume a maximum of what percentage of their total daily calories from added sugar?

Which of the following is one of the complex carbohydrates?

What is the first organ to respond when the blood glucose level rises after a meal?

Which of the following groups contains sugars that are all disaccharides?

How can a desired amount of dietary fibre best be achieved?

Which of the following factors is most closely correlated with diabetes?

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