Question 1

Which statement correctly describes aspartame?

Accepted Answer

A) an artificial sweetener. 
B) composed of two amino acids. 
C) often found in soft drinks. 
D) All of the above answer choices are correct. 
A) an artificial sweetener. 
B) composed of two amino acids. 
C) often found in soft drinks. 
D) All of the above answer choices are correct.

Question 2

From what are sugar alcohols are derived?

Accepted Answer

A) ethyl alcohol. 
B) amino acids. 
C) oleic acids. 
D) monosaccharides. 
A) ethyl alcohol. 
B) amino acids. 
C) oleic acids. 
D) monosaccharides.

Question 3

Which food would NOT be recommended as a source of calcium to someone who is lactose intolerant?

Accepted Answer

A) soy milk 
B) tofu 
C) fortified orange juice 
D) ice cream 
A) soy milk 
B) tofu 
C) fortified orange juice 
D) ice cream

Question 4

What is the composition of sucrose?

Accepted Answer

A) many molecules of glucose linked together. 
B) two molecules of glucose. 
C) one molecule of fructose and one molecule of glucose. 
D) two molecules of fructose. 
A) many molecules of glucose linked together. 
B) two molecules of glucose. 
C) one molecule of fructose and one molecule of glucose. 
D) two molecules of fructose.

Question 5

What statement best explains how soluble fibre slows nutrient absorption?

Accepted Answer

A) Soluble fibre forms viscous solutions which speed the passage of food through the GI tract and increase contact time with digestive enzymes and the absorptive surface of the GI tract. 
B) Soluble fibre forms viscous solutions which slow the passage of food through the GI tract and reduce contact time with digestive enzymes and the absorptive surface of the GI tract. 
C) Soluble fibre forms viscous solutions which speed gastric emptying and reduce contact time with digestive enzymes and the absorptive surface of the GI tract. 
D) Soluble fibre forms viscous solutions which slow gastric emptying and increase contact time with digestive enzymes and the absorptive surface of the GI tract. 
A) Soluble fibre forms viscous solutions which speed the passage of food through the GI tract and increase contact time with digestive enzymes and the absorptive surface of the GI tract. 
B) Soluble fibre forms viscous solutions which slow the passage of food through the GI tract and reduce contact time with digestive enzymes and the absorptive surface of the GI tract. 
C) Soluble fibre forms viscous solutions which speed gastric emptying and reduce contact time with digestive enzymes and the absorptive surface of the GI tract. 
D) Soluble fibre forms viscous solutions which slow gastric emptying and increase contact time with digestive enzymes and the absorptive surface of the GI tract.

Question 6

Which is an accurate example of how glycemic index should be used in the management of type-2-diabetes?

Accepted Answer

A) High glycemic index foods,like barley,should be included at each meal. 
B) Low glycemic index foods,like pasta,should be included at each meal. 
C) Low glycemic index foods,like rice cakes,should be included at each meal. 
D) High glycemic index foods,like lentils,should be included at each meal. 
A) High glycemic index foods,like barley,should be included at each meal. 
B) Low glycemic index foods,like pasta,should be included at each meal. 
C) Low glycemic index foods,like rice cakes,should be included at each meal. 
D) High glycemic index foods,like lentils,should be included at each meal.

Question 7

Studies suggest the incidence of colon cancer may be lowered with high-fibre diets.How is this best explained?

Accepted Answer

A) Fibre increases contact between mucosal cells and colon content. 
B) Fibre slows transit time. 
C) Fibre influences the intestinal microflora. 
D) Fibre deactivates phytochemicals present in the colon. 
A) Fibre increases contact between mucosal cells and colon content. 
B) Fibre slows transit time. 
C) Fibre influences the intestinal microflora. 
D) Fibre deactivates phytochemicals present in the colon.

Question 8

Which of the following statements is TRUE?

Accepted Answer

A) The rate of digestion and absorption of low-glycemic foods is slower than high-glycemic foods. 
B) Foods that have a glycemic index of 70 or less compared to glucose are considered high-glycemic-index foods. 
C) The processing of a food has no effect on its glycemic index. 
D) High-fibre and low-glycemic-index foods have exactly the same physiological properties. 
A) The rate of digestion and absorption of low-glycemic foods is slower than high-glycemic foods. 
B) Foods that have a glycemic index of 70 or less compared to glucose are considered high-glycemic-index foods. 
C) The processing of a food has no effect on its glycemic index. 
D) High-fibre and low-glycemic-index foods have exactly the same physiological properties.

Question 9

How does dietary fibre can help reduce blood-cholesterol levels?

Accepted Answer

A) By binding cholesterol and bile acids in the GI tract. 
B) By blocking reabsorption of bile acids in the GI tract. 
C) By inhibiting cholesterol synthesis in the liver. 
D) All of the above answer choices are correct. 
A) By binding cholesterol and bile acids in the GI tract. 
B) By blocking reabsorption of bile acids in the GI tract. 
C) By inhibiting cholesterol synthesis in the liver. 
D) All of the above answer choices are correct.

Which statement correctly describes aspartame?

From what are sugar alcohols are derived?

Which food would NOT be recommended as a source of calcium to someone who is lactose intolerant?

What is the composition of sucrose?

What statement best explains how soluble fibre slows nutrient absorption?

Which is an accurate example of how glycemic index should be used in the management of type-2-diabetes?

Studies suggest the incidence of colon cancer may be lowered with high-fibre diets.How is this best explained?

Which of the following statements is TRUE?

How does dietary fibre can help reduce blood-cholesterol levels?

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

Filters

Exam 4: Carbohydrates: Sugars, Starches, and Fibre

Which statement correctly describes aspartame?

From what are sugar alcohols are derived?

Which food would NOT be recommended as a source of calcium to someone who is lactose intolerant?

What is the composition of sucrose?

What statement best explains how soluble fibre slows nutrient absorption?

Which is an accurate example of how glycemic index should be used in the management of type-2-diabetes?

Studies suggest the incidence of colon cancer may be lowered with high-fibre diets.How is this best explained?

Which of the following statements is TRUE?

How does dietary fibre can help reduce blood-cholesterol levels?

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

Filters