Question 1

Which sugar substitute contains phenylalanine,yet is safe for those with phenylketonuria?

Accepted Answer

A) Sorbitol 
B) Saccharine 
C) Neotame 
D) Aspartame 
A) Sorbitol 
B) Saccharine 
C) Neotame 
D) Aspartame C

Question 2

Refined grain products contain predominantly what part(s)of the kernel?

Accepted Answer

A) Husk and germ 
B) Stalk 
C) Germ and bran 
D) Endosperm 
A) Husk and germ 
B) Stalk 
C) Germ and bran 
D) Endosperm D

Question 3

Carbohydrate loading,a training technique used by some endurance athletes,can help to increase _____________ stores.

Accepted Answer

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

Question 4

Dietary fiber is categorized by:

Accepted Answer

A) its solubility in water. 
B) its molecular weight. 
C) the ratio of carbon to hydrogen molecules. 
D) the number of branch points. 
A) its solubility in water. 
B) its molecular weight. 
C) the ratio of carbon to hydrogen molecules. 
D) the number of branch points.

Question 5

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

Accepted Answer

Consume a source of quickly ab

Question 6

Discuss,compare,and contrast starch and cellulose.

Accepted Answer

Starch is a storage form of glucose in p

Question 7

Which of the following foods are the best sources of complex carbohydrates?

Accepted Answer

A) Milk and dairy products 
B) Meat,fish,and poultry 
C) Fats and oils 
D) Cereals and grains 
A) Milk and dairy products 
B) Meat,fish,and poultry 
C) Fats and oils 
D) Cereals and grains

Question 8

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 fiber are different from each other.

Accepted Answer

Digestible forms of dietary carbohydrate

Question 9

An oligosaccharide is a:

Accepted Answer

A) disaccharide found in fruits and vegetables. 
B) storage form of plant starch. 
C) carbohydrate containing 3-10 sugar units. 
D) form of artificial sweetener. 
A) disaccharide found in fruits and vegetables. 
B) storage form of plant starch. 
C) carbohydrate containing 3-10 sugar units. 
D) form of artificial sweetener.

Question 10

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 11

The most important determinant for developing lactose intolerance is:

Accepted Answer

A) ethnic background. 
B) gender. 
C) geographic location where a person lives. 
D) whether one is lean or obese. 
A) ethnic background. 
B) gender. 
C) geographic location where a person lives. 
D) whether one is lean or obese.

Question 12

Which of the following statements about Type 1 diabetes is correct?

Accepted Answer

A) This type of disease occurs when cells are no longer sensitive to insulin. 
B) Obesity is a major risk factor for developing this disease. 
C) The immune system destroys the pancreatic cells that produce insulin. 
D) Type 1 is the most common type of diabetes. 
A) This type of disease occurs when cells are no longer sensitive to insulin. 
B) Obesity is a major risk factor for developing this disease. 
C) The immune system destroys the pancreatic cells that produce insulin. 
D) Type 1 is the most common type of diabetes.

Question 13

Diabetes is best characterized by:

Accepted Answer

A) abnormally high blood glucose levels. 
B) elevated blood lipids. 
C) the presence of ketones in blood. 
D) blood glucose levels below the normal range. 
A) abnormally high blood glucose levels. 
B) elevated blood lipids. 
C) the presence of ketones in blood. 
D) blood glucose levels below the normal range.

Question 14

Indigestible carbohydrates provide positive health benefits in part by:

Accepted Answer

A) slowing fecal movement. 
B) increasing the bulk of the colonic contents. 
C) decreasing the amount of water in the colon. 
D) All of these choices are true. 
A) slowing fecal movement. 
B) increasing the bulk of the colonic contents. 
C) decreasing the amount of water in the colon. 
D) All of these choices are true.

Question 15

The concentration of glucose in the blood is primarily regulated by:

Accepted Answer

A) pancreatic enzymes. 
B) pancreatic hormones. 
C) enzymes in the membranes of cells lining the small intestine. 
D) hormones released by the GI tract. 
A) pancreatic enzymes. 
B) pancreatic hormones. 
C) enzymes in the membranes of cells lining the small intestine. 
D) hormones released by the GI tract.

Question 16

In which individual would you expect the highest muscle glycogen content?

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) A trained athlete consuming 65-70% of kcals as carbohydrate 
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) A trained athlete consuming 65-70% of kcals as carbohydrate

Question 17

The AMDR for carbohydrate intake for a healthy diet has been set at ______ of the total energy required.

Accepted Answer

A) 15-10% 
B) 30-45% 
C) 45-65% 
D) 65-80% 
A) 15-10% 
B) 30-45% 
C) 45-65% 
D) 65-80%

Question 18

A well-documented health problem associated with excess sugar intake is:

Accepted Answer

A) dental caries. 
B) Type 1 diabetes. 
C) diverticular disease. 
D) constipation. 
A) dental caries. 
B) Type 1 diabetes. 
C) diverticular disease. 
D) constipation.

Question 19

The daily value for dietary fiber is 25 grams in a 2000 kilocalorie diet.A slice of whole-wheat bread is 8% of the daily value.The slice of whole-wheat bread contains how much fiber?

Accepted Answer

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

Question 20

The _____________________ reflects a ranking of how specific foods affect blood glucose as compared to the response of a reference food.

Accepted Answer

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

Exam 4: Carbohydrates: Sugars, starches, and Fiber

Which sugar substitute contains phenylalanine,yet is safe for those with phenylketonuria?

Refined grain products contain predominantly what part(s)of the kernel?

Carbohydrate loading,a training technique used by some endurance athletes,can help to increase _____________ stores.

Dietary fiber is categorized by:

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

Discuss,compare,and contrast starch and cellulose.

Which of the following foods are the best sources of complex carbohydrates?

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 fiber are different from each other.

An oligosaccharide is a:

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

The most important determinant for developing lactose intolerance is:

Which of the following statements about Type 1 diabetes is correct?

Diabetes is best characterized by:

Indigestible carbohydrates provide positive health benefits in part by:

The concentration of glucose in the blood is primarily regulated by:

In which individual would you expect the highest muscle glycogen content?

The AMDR for carbohydrate intake for a healthy diet has been set at ______ of the total energy required.

A well-documented health problem associated with excess sugar intake is:

The daily value for dietary fiber is 25 grams in a 2000 kilocalorie diet.A slice of whole-wheat bread is 8% of the daily value.The slice of whole-wheat bread contains how much fiber?

The _____________________ reflects a ranking of how specific foods affect blood glucose as compared to the response of a reference food.

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, absorption, and Metabolism

Lipids: Triglycerides, phospholipids, and Cholesterol

Proteins and Amino Acids

Energy Balance and Weight Management

The Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Minerals

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 On Alcohol

Focus On Eating Disorders

Focus On Phytochemicals

Focus on Nonvitamin/Nonmineral Supplements

Focus on Biotechnology

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