Question 1

In the Just the Basics eating plan which food group should cover half the plate?

Accepted Answer

A) grains and starches 
B) vegetables 
C) meat and alternatives 
D) fruit 
A) grains and starches 
B) vegetables 
C) meat and alternatives 
D) fruit

Question 2

A population consumes 80% of their carbohydrates from three sources: 1)soft drinks,2)sugars and syrups and 3)low-fibre cereal products.What would you conclude about this population?

Accepted Answer

A) This population gets most of its carbohydrates from unrefined sources. 
B) This population gets most of its carbohydrates from refined cereal products and added sugars. 
C) This population gets its carbohydrates only in the form of added sugars. 
D) This population gets its carbohydrates only in the form of empty kcalories. 
A) This population gets most of its carbohydrates from unrefined sources. 
B) This population gets most of its carbohydrates from refined cereal products and added sugars. 
C) This population gets its carbohydrates only in the form of added sugars. 
D) This population gets its carbohydrates only in the form of empty kcalories.

Question 3

Which two factors most contribute to the development of type-2-diabetes?

Accepted Answer

A) pancreatic beta-cell dysfunction and a lack of responsiveness to insulin in muscle,liver and adipose tissue. 
B) beta-cell dysfunction in the liver and insulin resistance 
C) insulin resistance and failure of beta-cells in the liver,muscle and adipose tissue 
D) insulin resistance and high blood pressure 
A) pancreatic beta-cell dysfunction and a lack of responsiveness to insulin in muscle,liver and adipose tissue. 
B) beta-cell dysfunction in the liver and insulin resistance 
C) insulin resistance and failure of beta-cells in the liver,muscle and adipose tissue 
D) insulin resistance and high blood pressure

Question 4

Where does aerobic metabolism occur?

Accepted Answer

A) the cytoplasm of a cell. 
B) the mitochondria of a cell. 
C) the nucleus of a cell. 
D) None of the above answer choices are correct. 
A) the cytoplasm of a cell. 
B) the mitochondria of a cell. 
C) the nucleus of a cell. 
D) None of the above answer choices are correct.

Question 5

How is dietary fibre categorized?

Accepted Answer

A) By its ability or inability to form viscous solutions in water. 
B) By its molecular weight. 
C) By the number of branch points. 
D) By the ratio of carbon to hydrogen molecules. 
A) By its ability or inability to form viscous solutions in water. 
B) By its molecular weight. 
C) By the number of branch points. 
D) By the ratio of carbon to hydrogen molecules.

Question 6

Carbohydrate loading,a training technique used by some athletes,can help to increase stores of what molecule?

Accepted Answer

A) glycogen 
B) amylose 
C) sucrose 
D) lactase 
A) glycogen 
B) amylose 
C) sucrose 
D) lactase

Question 7

Which of the following affects the glycemic index of a food?

Accepted Answer

A) its fibre content 
B) the presence of fat and protein 
C) the chemical composition of the carbohydrates 
D) All of the above answer choices are correct. 
A) its fibre content 
B) the presence of fat and protein 
C) the chemical composition of the carbohydrates 
D) All of the above answer choices are correct.

Question 8

Consider the following statement: "This product was milled to initially remove the bran and the germ,but the bran and a very small amount of germ were then added back in to improve the nutritional quality of the product." What is being described?

Accepted Answer

A) Whole wheat flour 
B) whole grain wheat flour 
C) white flour 
D) unbleached flour 
A) Whole wheat flour 
B) whole grain wheat flour 
C) white flour 
D) unbleached flour

Question 9

What hormones belong in the blank spaces on this diagram? Describe the conditions under which each hormone would be released into the circulation,and the function of each hormone.

Accepted Answer

Insulin is released by the pancreas in r

Question 10

How are ketones and glucose alike?

Accepted Answer

A) Both can be formed from fatty acids. 
B) Both can be sources of energy for the brain. 
C) Both can be formed from glucogenic amino acids. 
D) Both require oxaloacetate for formation. 
A) Both can be formed from fatty acids. 
B) Both can be sources of energy for the brain. 
C) Both can be formed from glucogenic amino acids. 
D) Both require oxaloacetate for formation.

Question 11

What is one possible adverse effect of excessive fibre consumption?

Accepted Answer

A) an increase in blood cholesterol. 
B) decreased absorption of calcium and iron. 
C) increased incidence of colon cancer. 
D) increased incidence of diverticulitis. 
A) an increase in blood cholesterol. 
B) decreased absorption of calcium and iron. 
C) increased incidence of colon cancer. 
D) increased incidence of diverticulitis.

Question 12

What are oligosaccharides?

Accepted Answer

A) forms of artificial sweetener. 
B) storage forms of plant starch. 
C) carbohydrates containing 3-10 sugar units. 
D) disaccharides found in fruits and vegetables. 
A) forms of artificial sweetener. 
B) storage forms of plant starch. 
C) carbohydrates containing 3-10 sugar units. 
D) disaccharides found in fruits and vegetables.

Question 13

When measuring glycemic index,what does the area under a glucose response curve for a food indicate?

Accepted Answer

A) by how much 50 g of food raises blood glucose levels. 
B) by how much 50 g of dietary fibre in a food raises blood glucose levels. 
C) by how much 50 g of glucose in a food raises blood glucose levels. 
D) by how much 50g of digestible carbohydrate in a food raises blood glucose levels. 
A) by how much 50 g of food raises blood glucose levels. 
B) by how much 50 g of dietary fibre in a food raises blood glucose levels. 
C) by how much 50 g of glucose in a food raises blood glucose levels. 
D) by how much 50g of digestible carbohydrate in a food raises blood glucose levels.

Question 14

Which of the following is NOT recommended as treatment for diabetes?

Accepted Answer

A) exercise 
B) diet planning 
C) intermittent fasting 
D) monitoring blood glucose levels 
A) exercise 
B) diet planning 
C) intermittent fasting 
D) monitoring blood glucose levels

Question 15

The daily value for dietary fibre is 25 g in a 2,000 kcalorie diet.A slice of whole-wheat bread is 8% of the daily value.The slice of whole-wheat bread contains how much fibre?

Accepted Answer

A) 2 g 
B) 4 g 
C) 8 g 
D) 16 g 
A) 2 g 
B) 4 g 
C) 8 g 
D) 16 g

Question 16

Which statement best describes glycolysis?

Accepted Answer

A) It converts one molecule of glucose into two molecules of pyruvate. 
B) It generates glucose from glucogenic amino acids. 
C) It is the metabolic pathway that synthesizes glycogen. 
D) It is the metabolic pathway that creates glucose molecules from glycogen. 
A) It converts one molecule of glucose into two molecules of pyruvate. 
B) It generates glucose from glucogenic amino acids. 
C) It is the metabolic pathway that synthesizes glycogen. 
D) It is the metabolic pathway that creates glucose molecules from glycogen.

Question 17

How do the physiological effects of soluble and insoluble fibre differ?

Accepted Answer

A) Both soluble and insoluble fibre decrease transit time,but insoluble fibre forms viscous solutions in the gut,while soluble fibre does not. 
B) Both soluble and insoluble fibre increase transit time,but soluble fibre forms viscous solutions in the gut,while insoluble fibre does not. 
C) Insoluble fibre decreases transit time,while soluble fibre increases transit time because it forms viscous solutions in the gut. 
D) Soluble fibre decreases transit time,while insoluble fibre increases transit time because it forms viscous solutions in the gut. 
A) Both soluble and insoluble fibre decrease transit time,but insoluble fibre forms viscous solutions in the gut,while soluble fibre does not. 
B) Both soluble and insoluble fibre increase transit time,but soluble fibre forms viscous solutions in the gut,while insoluble fibre does not. 
C) Insoluble fibre decreases transit time,while soluble fibre increases transit time because it forms viscous solutions in the gut. 
D) Soluble fibre decreases transit time,while insoluble fibre increases transit time because it forms viscous solutions in the gut.

Question 18

Carbohydrates provide 60% of the energy in John's diet of 2,700 kcalories.This represents how many grams of carbohydrate?

Accepted Answer

A) 100 
B) 225 
C) 300 
D) 405 
A) 100 
B) 225 
C) 300 
D) 405

Question 19

Which statement best distinguishes between glycolysis and the electron transport chain?

Accepted Answer

A) Both result in the production of ATP from glucose but glycolysis requires oxygen while the electron transport chain does not. 
B) Glycolysis does not result in the production of ATP from glucose,while the electron transport chain does. 
C) Both result in the production of the ATP from glucose and both require oxygen to function. 
D) Both result in the production of ATP from glucose,but the electron transport chain requires oxygen to function while glycolysis does not. 
A) Both result in the production of ATP from glucose but glycolysis requires oxygen while the electron transport chain does not. 
B) Glycolysis does not result in the production of ATP from glucose,while the electron transport chain does. 
C) Both result in the production of the ATP from glucose and both require oxygen to function. 
D) Both result in the production of ATP from glucose,but the electron transport chain requires oxygen to function while glycolysis does not.

Question 20

For each area of the digestive tract indicated,describe what process of carbohydrate digestion takes place in that area.Explain how the digestion of sugar,starches,and fibre are different from each other.

Accepted Answer

Sugar and starches are digestible carboh

Exam 4: Carbohydrates: Sugars, Starches, and Fibre

In the Just the Basics eating plan which food group should cover half the plate?

A population consumes 80% of their carbohydrates from three sources: 1)soft drinks,2)sugars and syrups and 3)low-fibre cereal products.What would you conclude about this population?

Which two factors most contribute to the development of type-2-diabetes?

Where does aerobic metabolism occur?

How is dietary fibre categorized?

Carbohydrate loading,a training technique used by some athletes,can help to increase stores of what molecule?

Which of the following affects the glycemic index of a food?

Consider the following statement: "This product was milled to initially remove the bran and the germ,but the bran and a very small amount of germ were then added back in to improve the nutritional quality of the product." What is being described?

What hormones belong in the blank spaces on this diagram? Describe the conditions under which each hormone would be released into the circulation,and the function of each hormone.

How are ketones and glucose alike?

What is one possible adverse effect of excessive fibre consumption?

What are oligosaccharides?

When measuring glycemic index,what does the area under a glucose response curve for a food indicate?

Which of the following is NOT recommended as treatment for diabetes?

The daily value for dietary fibre is 25 g in a 2,000 kcalorie diet.A slice of whole-wheat bread is 8% of the daily value.The slice of whole-wheat bread contains how much fibre?

Which statement best describes glycolysis?

How do the physiological effects of soluble and insoluble fibre differ?

Carbohydrates provide 60% of the energy in John's diet of 2,700 kcalories.This represents how many grams of carbohydrate?

Which statement best distinguishes between glycolysis and the electron transport chain?

For each area of the digestive tract indicated,describe what process of carbohydrate digestion takes place in that area.Explain how the digestion of sugar,starches,and fibre are different from each other.

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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