Question 1

Which best describes diabetes?

Accepted Answer

A) blood-glucose levels above the normal range. 
B) blood-glucose levels below the normal range. 
C) absence of ketones in blood. 
D) elevated blood lipids. 
A) blood-glucose levels above the normal range. 
B) blood-glucose levels below the normal range. 
C) absence of ketones in blood. 
D) elevated blood lipids. A

Question 2

How many kcalories (kcal)are there in 200 grams of carbohydrates?

Accepted Answer

A) 800 kcal 
B) 2,000 kcal 
C) 1,800 kcal 
D) 1,197 kcal 
A) 800 kcal 
B) 2,000 kcal 
C) 1,800 kcal 
D) 1,197 kcal A

Question 3

Fibre has an AI of 25 g.What minimum proportion of the population would have to consume above the AI in order to be certain that the population as a whole was meeting its requirements?

Accepted Answer

A) 10% 
B) 98% 
C) 2% 
D) 50% 
A) 10% 
B) 98% 
C) 2% 
D) 50% D

Question 4

Large quantities of sugar alcohols can cause which disorder?

Accepted Answer

A) diarrhea. 
B) hemorrhoids. 
C) constipation. 
D) ulcers. 
A) diarrhea. 
B) hemorrhoids. 
C) constipation. 
D) ulcers.

Question 5

What best describes the purpose of brush border enzymes?

Accepted Answer

A) To break down starches to the disaccharide maltose. 
B) To break down oligosaccharides and disaccharides to monosaccharides such as maltose. 
C) To break down starch to monosaccharides such as glucose and fructose. 
D) To break down oligosaccharides and disaccharides to monosaccharides such as fructose and glucose. 
A) To break down starches to the disaccharide maltose. 
B) To break down oligosaccharides and disaccharides to monosaccharides such as maltose. 
C) To break down starch to monosaccharides such as glucose and fructose. 
D) To break down oligosaccharides and disaccharides to monosaccharides such as fructose and glucose.

Question 6

Which best describes the chemical structure of glycogen?

Accepted Answer

A) It is comprised of glucose molecules linked to form large and highly branched molecules.. 
B) It is comprised of glucose and galactose molecules linked to form large linear molecules. 
C) It is comprised of glucose molecules linked to form large linear molecules. 
D) It is comprised of glucose and galactose molecules linked to form large and highly branched molecules. 
A) It is comprised of glucose molecules linked to form large and highly branched molecules.. 
B) It is comprised of glucose and galactose molecules linked to form large linear molecules. 
C) It is comprised of glucose molecules linked to form large linear molecules. 
D) It is comprised of glucose and galactose molecules linked to form large and highly branched molecules.

Question 7

Which is a good source good source of resistant starch?

Accepted Answer

A) apples. 
B) chilled,cooked potatoes. 
C) whole grain bread. 
D) oatmeal. 
A) apples. 
B) chilled,cooked potatoes. 
C) whole grain bread. 
D) oatmeal.

Question 8

Why would cold pasta salad have a lower glycemic response than a hot pasta dish with similar ingredients?

Accepted Answer

Cold pasta contains resistant starch,whi

Question 9

What are the symptoms associated with lactose intolerance? Explain why these things occur.

Accepted Answer

Abdominal distension,flatulence,cramping

Question 10

Complete glucose metabolism results in the formation of how many molecules of ATP?

Accepted Answer

A) 2 
B) 18 
C) 38 
D) 128 
A) 2 
B) 18 
C) 38 
D) 128

Question 11

Blood glucose levels are primarily regulated by what substances?

Accepted Answer

A) pancreatic enzymes. 
B) pancreatic hormones. 
C) enzymes produced by the small intestine. 
D) liver hormones. 
A) pancreatic enzymes. 
B) pancreatic hormones. 
C) enzymes produced by the small intestine. 
D) liver hormones.

Question 12

How is muscle glucose,stored as glycogen in the muscle,used?

Accepted Answer

A) It is used primarily by muscle cells. 
B) It is used to regulate blood glucose levels. 
C) It can be used by the liver. 
D) It can be used as glucose anywhere in the body. 
A) It is used primarily by muscle cells. 
B) It is used to regulate blood glucose levels. 
C) It can be used by the liver. 
D) It can be used as glucose anywhere in the body.

Question 13

Why may sugar alcohols be used in products labelled "sugar free" or "no sugar added"?

Accepted Answer

A) Sugar alcohols provide no kcalories. 
B) Sugar alcohols are not derivatives of sugars. 
C) Sugar alcohols are not monosaccharides or disaccharides. 
D) Sugar alcohols are not absorbed into the body. 
A) Sugar alcohols provide no kcalories. 
B) Sugar alcohols are not derivatives of sugars. 
C) Sugar alcohols are not monosaccharides or disaccharides. 
D) Sugar alcohols are not absorbed into the body.

Question 14

What causes lactose intolerance?

Accepted Answer

A) excess production of the enzyme lactase. 
B) an allergic reaction to proteins found in milk and milk products. 
C) inadequate production of the enzyme lactase. 
D) the inability to produce the hormone insulin. 
A) excess production of the enzyme lactase. 
B) an allergic reaction to proteins found in milk and milk products. 
C) inadequate production of the enzyme lactase. 
D) the inability to produce the hormone insulin.

Question 15

Which statement best distinguishes between starch and soluble fibre?

Accepted Answer

A) Starch is broken down by human digestive enzymes to glucose;soluble fibre is broken down by human digestive enzymes to short chain fatty acids. 
B) Starch is broken down by human digestive enzymes to glucose;soluble fibre is broken down by human digestive enzymes to gases responsible for flatulence. 
C) Starch is broken down by human digestive enzymes to glucose;soluble fibre is broken down by bacteria in the large intestine to short chain fatty acids. 
D) Starch is broken down by bacteria in the large intestine to glucose;soluble fibre is broken down by human digestive enzymes to short chain fatty acids. 
A) Starch is broken down by human digestive enzymes to glucose;soluble fibre is broken down by human digestive enzymes to short chain fatty acids. 
B) Starch is broken down by human digestive enzymes to glucose;soluble fibre is broken down by human digestive enzymes to gases responsible for flatulence. 
C) Starch is broken down by human digestive enzymes to glucose;soluble fibre is broken down by bacteria in the large intestine to short chain fatty acids. 
D) Starch is broken down by bacteria in the large intestine to glucose;soluble fibre is broken down by human digestive enzymes to short chain fatty acids.

Question 16

Identify the parts of a whole-grain kernel,and describe the nutrients that are found in each part.Then,describe the parts of the kernel that are used to produce white,enriched,"all-purpose" flour and identify the nutrients that would NOT be present in this flour.

Accepted Answer

Endosperm
Bran
Germ
White enriched flour

Question 17

Explain the term "carbohydrates spare protein."

Accepted Answer

When carbohydrate is in short supply,the

Question 18

"A ranking of how specific foods affect blood glucose compared to the response of a reference food." What is being described?

Accepted Answer

A) glycemic response 
B) glycemic index 
C) gluconeogenic index 
D) solubility index 
A) glycemic response 
B) glycemic index 
C) gluconeogenic index 
D) solubility index

Question 19

Which is considered a high-fibre food?

Accepted Answer

A) yogurt 
B) white bread 
C) lettuce 
D) navy beans 
A) yogurt 
B) white bread 
C) lettuce 
D) navy beans

Question 20

Which of the following conditions is likely to increase ketone production?

Accepted Answer

A) untreated diabetes 
B) starvation 
C) a high protein - low carbohydrate diet 
D) All of the above answer choices are correct. 
A) untreated diabetes 
B) starvation 
C) a high protein - low carbohydrate diet 
D) All of the above answer choices are correct.

Exam 4: Carbohydrates: Sugars, Starches, and Fibre

Which best describes diabetes?

How many kcalories (kcal)are there in 200 grams of carbohydrates?

Fibre has an AI of 25 g.What minimum proportion of the population would have to consume above the AI in order to be certain that the population as a whole was meeting its requirements?

Large quantities of sugar alcohols can cause which disorder?

What best describes the purpose of brush border enzymes?

Which best describes the chemical structure of glycogen?

Which is a good source good source of resistant starch?

Why would cold pasta salad have a lower glycemic response than a hot pasta dish with similar ingredients?

What are the symptoms associated with lactose intolerance? Explain why these things occur.

Complete glucose metabolism results in the formation of how many molecules of ATP?

Blood glucose levels are primarily regulated by what substances?

How is muscle glucose,stored as glycogen in the muscle,used?

Why may sugar alcohols be used in products labelled "sugar free" or "no sugar added"?

What causes lactose intolerance?

Which statement best distinguishes between starch and soluble fibre?

Identify the parts of a whole-grain kernel,and describe the nutrients that are found in each part.Then,describe the parts of the kernel that are used to produce white,enriched,"all-purpose" flour and identify the nutrients that would NOT be present in this flour.

Explain the term "carbohydrates spare protein."

"A ranking of how specific foods affect blood glucose compared to the response of a reference food." What is being described?

Which is considered a high-fibre food?

Which of the following conditions is likely to increase ketone production?

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, Absorption, and Metabolism

Lipids

Proteins and Amino Acids

Energy Balance and Weight Management

A: the Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Elements

Nutrition and Physical Activity

Nutrition During Pregnancy and Lactation

Nutrition From Infancy to Adolescence

Nutrition and Aging: the Adult Years

Food Safety

World Hunger and Malnutrition

Focus 1: Focus on Beyond the Basics

Focus 2: Focus on Alcohol

Focus 3: Focus on Obesity, Metabolism, and Disease Risk

Focus 4: Focus on Phytochemicals

Focus5:focus on Natural Health Products

Focus 6: Focus on Integrating Nutrient Function in the Body

Focus 7: Focus on Eating Disorders

Focus 8: Focus on Biotechnology

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