Question 1

Which of the following best describes foods that contribute energy but few other nutrients?

Accepted Answer

A) Fortified grains 
B) Nutrient density 
C) Unrefined carbohydrates 
D) Empty kcalories 
A) Fortified grains 
B) Nutrient density 
C) Unrefined carbohydrates 
D) Empty kcalories

Question 2

Which of these foods is less refined,than the others?

Accepted Answer

A) apple juice 
B) bran muffin 
C) mashed potato 
D) oatmeal 
A) apple juice 
B) bran muffin 
C) mashed potato 
D) oatmeal

Question 3

Which of the following will NOT result in hypoglycemia?

Accepted Answer

A) use of too much insulin by someone with diabetes 
B) pancreatic tumours resulting in reduced secretion of insulin. 
C) oversecretion of insulin in response to the ingestion of glucose. 
D) oversecretion of insulin in response to the ingestion of starch. 
A) use of too much insulin by someone with diabetes 
B) pancreatic tumours resulting in reduced secretion of insulin. 
C) oversecretion of insulin in response to the ingestion of glucose. 
D) oversecretion of insulin in response to the ingestion of starch.

Question 4

"A polysaccharide that can be digestible in hot food,but is indigestible when this food cools." What is being described?

Accepted Answer

A) Soluble fibre 
B) Hydrolyzed starch 
C) Oligosaccharides 
D) Resistant starch 
A) Soluble fibre 
B) Hydrolyzed starch 
C) Oligosaccharides 
D) Resistant starch

Question 5

Carbohydrates promote dental caries by which of the following mechanisms?

Accepted Answer

A) Sugar inhibits the growth of bacteria that breakdown enamel. 
B) Bacteria metabolize carbohydrate to form acids,which break down enamel. 
C) Starchy carbohydrates can stick to teeth,reducing plaque on the tooth surface.. 
D) All of the above answer choices are correct. 
A) Sugar inhibits the growth of bacteria that breakdown enamel. 
B) Bacteria metabolize carbohydrate to form acids,which break down enamel. 
C) Starchy carbohydrates can stick to teeth,reducing plaque on the tooth surface.. 
D) All of the above answer choices are correct.

Question 6

Under which conditions would you expect the highest glycogen content in muscle tissue?

Accepted Answer

A) a person on a high protein weight loss diet 
B) a person who eats a balanced diet of protein,carbohydrate,and fat 
C) a sedentary person 
D) an athlete who follows a high-carb diet plan. 
A) a person on a high protein weight loss diet 
B) a person who eats a balanced diet of protein,carbohydrate,and fat 
C) a sedentary person 
D) an athlete who follows a high-carb diet plan.

Question 7

What most influences the incidence of lactose intolerance?

Accepted Answer

A) ethnicity. 
B) gender (males versus female). 
C) geography (where a person lives). 
D) weight (lean versus obese). 
A) ethnicity. 
B) gender (males versus female). 
C) geography (where a person lives). 
D) weight (lean versus obese).

Question 8

Which of the following statements about indigestible carbohydrates is TRUE?

Accepted Answer

A) They are a good source of prebiotics for microflora in the GI tract. 
B) They do not interact with water. 
C) They contribute more kcalories than simple carbohydrates. 
D) They are a poor source of dietary fibre. 
A) They are a good source of prebiotics for microflora in the GI tract. 
B) They do not interact with water. 
C) They contribute more kcalories than simple carbohydrates. 
D) They are a poor source of dietary fibre.

Question 9

In the 1950s which of the following foods was postulated by Denis Burkitt to be the cause of diseases such as diabetes,obesity,and heart disease?

Accepted Answer

A) milk,meat,and eggs 
B) fruits and vegetables 
C) refined sugar,white flour,and white rice 
D) All of the above answer choices are correct. 
A) milk,meat,and eggs 
B) fruits and vegetables 
C) refined sugar,white flour,and white rice 
D) All of the above answer choices are correct.

Question 10

A 2,000 kcalorie diet in which carbohydrate provides 50% of the kcalories would provide how many grams of carbohydrate?

Accepted Answer

A) 140 
B) 200 
C) 250 
D) 400 
A) 140 
B) 200 
C) 250 
D) 400

Question 11

Which choice correctly lists the storage form of carbohydrates in animals;the storage form of carbohydrates in plants?

Accepted Answer

A) Starch;glycogen 
B) Glycogen;starch 
C) Fibre;oligosaccharide 
D) Oligosaccharide;fibre 
A) Starch;glycogen 
B) Glycogen;starch 
C) Fibre;oligosaccharide 
D) Oligosaccharide;fibre

Question 12

What is the organ which producesenzymes needed for starch digestion?

Accepted Answer

A) stomach. 
B) gallbladder. 
C) pancreas. 
D) small intestine. 
A) stomach. 
B) gallbladder. 
C) pancreas. 
D) small intestine.

Question 13

How may excess sorbitol in the diet cause diarrhea?

Accepted Answer

Sorbitol is a sugar alcohol us

Question 14

Which diet causes less of a rise in insulin and may promote fat loss?

Accepted Answer

A) low-fat,high-carb diet 
B) low-protein,high-carb diet 
C) high-protein,low-carb diet 
D) high-fat,high-carb diet 
A) low-fat,high-carb diet 
B) low-protein,high-carb diet 
C) high-protein,low-carb diet 
D) high-fat,high-carb diet

Question 15

When carbohydrate intake is limited,glucose can be synthesized from noncarbohydrate molecules by what process?

Accepted Answer

A) glycolysis. 
B) glycogenolysis. 
C) gluconeogenesis. 
D) anaerobic metabolism. 
A) glycolysis. 
B) glycogenolysis. 
C) gluconeogenesis. 
D) anaerobic metabolism.

Question 16

Consider the following two foods: Food A: glycemic index = 70;portion contains 10 g of available carbohydrate
Food B: glycemic index = 40;portion contains 20 g of available carbohydrate
Comparing the two portions described,which food has the higher glycemic load and what effect will this have on blood glucose levels?

Accepted Answer

A) Food A has the higher glycemic load and will raise blood glucose levels more than food B. 
B) Food B has the higher glycemic load but food A will raise blood glucose levels more because it has a higher glycemic index. 
C) Food B has the higher glycemic load and will raise blood glucose levels more than food A. 
D) Not enough information has been given to answer the question. 
A) Food A has the higher glycemic load and will raise blood glucose levels more than food B. 
B) Food B has the higher glycemic load but food A will raise blood glucose levels more because it has a higher glycemic index. 
C) Food B has the higher glycemic load and will raise blood glucose levels more than food A. 
D) Not enough information has been given to answer the question.

Question 17

Which statement best describes a condensation reaction between two monosaccharides?

Accepted Answer

A) Glucose and fructose react to form water and the disaccharide maltose. 
B) Glucose and galactose react with water to form the disaccharide lactose. 
C) Glucose and galactose react to form water and the disaccharide lactose. 
D) Glucose and fructose react with water to form the disaccharide sucrose. 
A) Glucose and fructose react to form water and the disaccharide maltose. 
B) Glucose and galactose react with water to form the disaccharide lactose. 
C) Glucose and galactose react to form water and the disaccharide lactose. 
D) Glucose and fructose react with water to form the disaccharide sucrose.

Question 18

A third grade teacher complains that her students tend to become hyperactive and easily distracted after eating cake and ice cream.She thinks it may be related to the children's intake of sugar.What advice do you have for the teacher? What are the documented health concerns related to sugar in the diet?

Accepted Answer

The behaviour of the students is more li

Question 19

What would be the most efficient treatment for a diabetic experiencing low blood sugar levels?

Accepted Answer

Consume a source of

Question 20

Which of the following nutrients is NOT added to enriched grains?

Accepted Answer

A) thiamin 
B) niacin 
C) folate 
D) vitamin E 
A) thiamin 
B) niacin 
C) folate 
D) vitamin E

Exam 4: Carbohydrates: Sugars, Starches, and Fibre

Which of the following best describes foods that contribute energy but few other nutrients?

Which of these foods is less refined,than the others?

Which of the following will NOT result in hypoglycemia?

"A polysaccharide that can be digestible in hot food,but is indigestible when this food cools." What is being described?

Carbohydrates promote dental caries by which of the following mechanisms?

Under which conditions would you expect the highest glycogen content in muscle tissue?

What most influences the incidence of lactose intolerance?

Which of the following statements about indigestible carbohydrates is TRUE?

In the 1950s which of the following foods was postulated by Denis Burkitt to be the cause of diseases such as diabetes,obesity,and heart disease?

A 2,000 kcalorie diet in which carbohydrate provides 50% of the kcalories would provide how many grams of carbohydrate?

Which choice correctly lists the storage form of carbohydrates in animals;the storage form of carbohydrates in plants?

What is the organ which producesenzymes needed for starch digestion?

How may excess sorbitol in the diet cause diarrhea?

Which diet causes less of a rise in insulin and may promote fat loss?

When carbohydrate intake is limited,glucose can be synthesized from noncarbohydrate molecules by what process?

Which statement best describes a condensation reaction between two monosaccharides?

What would be the most efficient treatment for a diabetic experiencing low blood sugar levels?

Which of the following nutrients is NOT added to enriched grains?

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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