Question 1

Which of the following is a characteristic of type 2 diabetes?

Accepted Answer

A)  Its symptoms are relatively severe. 
B)  It is primarily diagnosed in children. 
C)  The body's cells resist insulin's action. 
D)  The pancreas makes too little or no insulin. 
A)  Its symptoms are relatively severe. 
B)  It is primarily diagnosed in children. 
C)  The body's cells resist insulin's action. 
D)  The pancreas makes too little or no insulin.

Question 2

Give examples of three foods that have soluble fibres.

Accepted Answer

barley,oats,oat bran

Question 3

Which of the following best describes the process of fortifying foods?

Accepted Answer

A)  adding nutrients that the food did not originally contain 
B)  removing the coarse parts of food products 
C)  adding back the endosperm that was bleached for softness and whiteness 
D)  adding nutrients to foods to replace nutrients that may have been lost in processing 
A)  adding nutrients that the food did not originally contain 
B)  removing the coarse parts of food products 
C)  adding back the endosperm that was bleached for softness and whiteness 
D)  adding nutrients to foods to replace nutrients that may have been lost in processing

Question 4

Which of the following is a characteristic of type 1 diabetes?

Accepted Answer

A)  The person's immune system attacks the cells of the pancreas. 
B)  The pancreas produces too much insulin. 
C)  The person is usually overweight. 
D)  Type 1 diabetes is controlled by diet only. 
A)  The person's immune system attacks the cells of the pancreas. 
B)  The pancreas produces too much insulin. 
C)  The person is usually overweight. 
D)  Type 1 diabetes is controlled by diet only.

Question 5

Which of the following monosaccharides is responsible for the sweet taste of fruit?

Accepted Answer

A)  glucose 
B)  galactose 
C)  sucrose 
D)  fructose 
A)  glucose 
B)  galactose 
C)  sucrose 
D)  fructose

Question 6

What part of the wheat grain contains the most fibre?

Accepted Answer

A)  endosperm 
B)  chaff 
C)  germ 
D)  bran 
A)  endosperm 
B)  chaff 
C)  germ 
D)  bran

Question 7

MATCHING
Instructions: Match the disaccharides with their monosaccharide constituents.
a.maltose
b.sucrose
c.lactose
-What are the two types of fibre?

Accepted Answer

soluble an

Question 8

Which of the following is an example of soluble fibre?

Accepted Answer

A)  chickpeas 
B)  strings of celery 
C)  bran 
D)  skins of corn kernels 
A)  chickpeas 
B)  strings of celery 
C)  bran 
D)  skins of corn kernels

Which of the following is a characteristic of type 2 diabetes?

Give examples of three foods that have soluble fibres.

Which of the following best describes the process of fortifying foods?

Which of the following is a characteristic of type 1 diabetes?

Which of the following monosaccharides is responsible for the sweet taste of fruit?

What part of the wheat grain contains the most fibre?

MATCHING Instructions: Match the disaccharides with their monosaccharide constituents. a.maltose b.sucrose c.lactose -What are the two types of fibre?

Which of the following is an example of soluble fibre?

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

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

Which of the following is a characteristic of type 2 diabetes?

Give examples of three foods that have soluble fibres.

Which of the following best describes the process of fortifying foods?

Which of the following is a characteristic of type 1 diabetes?

Which of the following monosaccharides is responsible for the sweet taste of fruit?

What part of the wheat grain contains the most fibre?

MATCHING Instructions: Match the disaccharides with their monosaccharide constituents. a.maltose b.sucrose c.lactose -What are the two types of fibre?

Which of the following is an example of soluble fibre?

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