Human Nutrition Science for Healthy Living 2Nd Edition By Tammy Stephenson -Test Bank

Human Nutrition Science for Healthy Living 2nd Edition By Tammy Stephenson -Test Bank

 

Instant Download – Complete Test Bank With Answers

 

 

Sample Questions Are Posted Below

 

Human Nutrition, 2e (Stephenson)

Chapter 5   Carbohydrates: Sugars, Starches, and Fiber

 

1) Plants make glucose from carbon dioxide and water.

 

Answer:  TRUE

Section:  05.01

Topic:  Carbohydrates

Bloom’s:  1. Remember

Learning Outcome:  05.01.01 Explain why plant foods are sources of carbohydrates.

Accessibility:  Keyboard Navigation

 

2) Plants use glucose to make fiber and starch.

 

Answer:  TRUE

Section:  05.01

Topic:  Carbohydrates; Food sources

Bloom’s:  1. Remember

Learning Outcome:  05.01.01 Explain why plant foods are sources of carbohydrates.

Accessibility:  Keyboard Navigation

 

3) Which of the following substances is a simple carbohydrate?

1. A) Starch
2. B) Lignin
3. C) Fructose
4. D) Glycogen

 

Answer:  C

Section:  05.01

Topic:  Carbohydrates; Simple carbohydrates

Bloom’s:  1. Remember

Learning Outcome:  05.01.02 Identify the two general categories of carbohydrates.

Accessibility:  Keyboard Navigation

 

4) Which of the following substances is a complex carbohydrate?

1. A) Soluble fiber
2. B) High-fructose corn syrup
3. C) Glucose
4. D) Lactose

 

Answer:  A

Section:  05.01

Topic:  Carbohydrates; Complex carbohydrates

Bloom’s:  1. Remember

Learning Outcome:  05.01.02 Identify the two general categories of carbohydrates.

Accessibility:  Keyboard Navigation

5) The three most important dietary monosaccharides for humans are

1. A) glucose, galactose, and mannose.
2. B) fructose, lactose, and hexose monophosphate.
3. C) galactose, glucose, and fructose.
4. D) maltose, ribose, and galactose.

 

Answer:  C

Section:  05.02

Topic:  Carbohydrates; Simple carbohydrates

Bloom’s:  1. Remember

Learning Outcome:  05.02.01 Describe the three most important dietary monosaccharides and disaccharides.

Accessibility:  Keyboard Navigation

 

6) Nervous system cells burn mostly ________ for energy.

1. A) glucose
2. B) fructose
3. C) lactose
4. D) fiber

 

Answer:  A

Section:  05.02

Topic:  Carbohydrates; Metabolism; Simple carbohydrates

Bloom’s:  1. Remember

Learning Outcome:  05.02.01 Describe the three most important dietary monosaccharides and disaccharides.

Accessibility:  Keyboard Navigation

 

7) Which of the following statements is true?

1. A) Sucrose supplies more energy, gram per gram, than starch.
2. B) Sucrose is a source of glucose.
3. C) Sucrose has no nutritional value.
4. D) Sucrose is comprised of two glucose molecules.

 

Answer:  B

Section:  05.02

Topic:  Carbohydrates; Simple carbohydrates; Food sources

Bloom’s:  1. Remember

Learning Outcome:  05.02.02 Identify nutritive sweeteners that are often added to foods and beverages.

Accessibility:  Keyboard Navigation

 

 

8) Strawberries are naturally a source of which monosaccharide?

1. A) Fructose
2. B) Sucrose
3. C) Galactose
4. D) Starch

 

Answer:  A

Section:  05.02

Topic:  Simple carbohydrates; Food sources

Bloom’s:  2. Understand

Learning Outcome:  05.02.01 Describe the three most important dietary monosaccharides and disaccharides.

Accessibility:  Keyboard Navigation

 

9) Lactose is formed from glucose and galactose through a ________ reaction.

1. A) condensation
2. B) hydrolysis
3. C) lactaid
4. D) sodium-dependent

 

Answer:  A

Section:  05.02

Topic:  Simple carbohydrates

Bloom’s:  1. Remember

Learning Outcome:  05.02.01 Describe the three most important dietary monosaccharides and disaccharides.

Accessibility:  Keyboard Navigation

 

10) Which of the following sweeteners provides 4 kcal/g?

1. A) Sucralose
2. B) Stevia
3. C) Saccharin
4. D) Sucrose

 

Answer:  D

Section:  05.02

Topic:  Carbohydrates

Bloom’s:  2. Understand

Learning Outcome:  05.02.02 Identify nutritive sweeteners that are often added to foods and beverages.

Accessibility:  Keyboard Navigation

 

 

11) Alicia has PKU. She would like to sweeten her coffee with a substance that provides 0 kcal/g. Based on this information, which of the following sweeteners supplies 0 kcal/g and is safe for her to use?

1. A) Sucralose
2. B) Aspartame
3. C) Invert sugar
4. D) Xylitol

 

Answer:  A

Section:  05.02

Topic:  Alternative sweeteners

Bloom’s:  3. Apply

Learning Outcome:  05.02.03 List FDA-approved nonnutritive sweeteners.

Accessibility:  Keyboard Navigation

 

12) Macey would like to sweeten her tea with a nonnutritive sweetener that provides no calories per teaspoon. Which of the following sweeteners should she use?

1. A) Table sugar
2. B) Granulated cane juice
3. C) Mannitol
4. D) Sucralose

 

Answer:  D

Section:  05.02

Topic:  Alternative sweeteners

Bloom’s:  3. Apply

Learning Outcome:  05.02.03 List FDA-approved nonnutritive sweeteners.

Accessibility:  Keyboard Navigation

 

13) The sweetener found in Sweet’N Low is

1. A) saccharin.
2. B) aspartame.
3. C) neotame.
4. D) sucralose.

 

Answer:  A

Section:  05.02

Topic:  Alternative sweeteners

Bloom’s:  1. Remember

Learning Outcome:  05.02.03 List FDA-approved nonnutritive sweeteners.

Accessibility:  Keyboard Navigation

 

 

14) When muscle cells have more glucose than they need for energy, they may store some of the excess as

1. A) glycogen.
2. B) ketone bodies.
3. C) certain B vitamins.
4. D) fiber.

 

Answer:  A

Section:  05.03

Topic:  Carbohydrates; Metabolism; Complex carbohydrates; Nutrient functions

Bloom’s:  2. Understand

Learning Outcome:  05.03.01 Describe the differences among oligosaccharides, starch, glycogen, and fiber.

Accessibility:  Keyboard Navigation

 

15) Which of the following substances is a complex carbohydrate?

1. A) Starch
2. B) High-fructose corn syrup
3. C) Glucose
4. D) Carbon dioxide

 

Answer:  A

Section:  05.03

Topic:  Carbohydrates; Complex carbohydrates

Bloom’s:  1. Remember

Learning Outcome:  05.03.01 Describe the differences among oligosaccharides, starch, glycogen, and fiber.

Accessibility:  Keyboard Navigation

 

16) Which of the following statements is true?

1. A) Each gram of fiber supplies about 6 kcal for humans.
2. B) Diets high in fiber increase the risk of type 2 diabetes.
3. C) The human digestive tract does not produce enzymes that digest dietary fiber.
4. D) Eating foods rich in insoluble fiber may increase one’s risk for heart disease.

 

Answer:  C

Section:  05.03

Topic:  Digestion, absorption, and transport; Complex carbohydrates

Bloom’s:  2. Understand

Learning Outcome:  05.03.02 Explain why starch is digestible and fiber is nondigestible in humans.

Accessibility:  Keyboard Navigation

 

 

17) Fiber is nondigestible by humans because it contains a branched chain.  Comparatively, starch is digestible by humans because it is unbranched.

 

Answer:  FALSE

Section:  05.03

Topic:  Complex carbohydrates

Bloom’s:  2. Understand

Learning Outcome:  05.03.02 Explain why starch is digestible and fiber is nondigestible in humans.

Accessibility:  Keyboard Navigation

 

18) Raffinose is an example of a/an

1. A) oligosaccharide.
2. B) disaccharide.
3. C) ketone body.
4. D) monosaccharide.

 

Answer:  A

Section:  05.03

Topic:  Complex carbohydrates

Bloom’s:  1. Remember

Learning Outcome:  05.03.01 Describe the differences among oligosaccharides, starch, glycogen, and fiber.

Accessibility:  Keyboard Navigation

 

19) What is the major difference between soluble and insoluble forms of fiber?

1. A) Soluble fiber is in animal foods, whereas insoluble fiber is in plant foods.
2. B) Soluble fiber dissolves or swells in water, whereas insoluble fiber generally does not change in water.
3. C) Soluble fiber provides no health benefits to humans, whereas insoluble fiber reduces the risk of heart disease.
4. D) Soluble fiber can be digested by humans, whereas insoluble fiber cannot be digested.

 

Answer:  B

Section:  05.03

Topic:  Digestion, absorption, and transport; Complex carbohydrates

Bloom’s:  1. Remember

Learning Outcome:  05.03.03 Compare soluble and insoluble fiber.

Accessibility:  Keyboard Navigation

 

 

20) Justin’s blood cholesterol levels are too high. He’d like to add foods to his diet that can help reduce his blood cholesterol level. Based on this information, which of the following foods should he add?

1. A) Liver
2. B) Milk
3. C) Legumes (e.g. black beans)
4. D) White rice

 

Answer:  C

Section:  05.03

Topic:  Complex carbohydrates

Bloom’s:  3. Apply

Learning Outcome:  05.03.03 Compare soluble and insoluble fiber.

Accessibility:  Keyboard Navigation

 

21) Which of the following statements is true?

1. A) Dietary fiber includes the stringy material found in tough, overcooked meat.
2. B) Most Americans do not consume enough dietary fiber.
3. C) Scientists classify forms of fiber according to their solubility in oil.
4. D) Most forms of fiber are comprised of fructose molecules bonded together.

 

Answer:  B

Section:  05.03; 05.04

Topic:  Complex carbohydrates; Food sources

Bloom’s:  1. Remember

Learning Outcome:  05.03.03 Compare soluble and insoluble fiber.; 05.04.01 Describe carbohydrate consumption patterns in the United States.

Accessibility:  Keyboard Navigation

 

22) Starch

1. A) is composed of amylose and amylopectin.
2. B) is found in both plant and animal food sources.
3. C) is more branched than glycogen.
4. D) cannot be digested by human enzymes.

 

Answer:  A

Section:  05.03

Topic:  Complex carbohydrates

Bloom’s:  2. Understand

Learning Outcome:  05.03.01 Describe the differences among oligosaccharides, starch, glycogen, and fiber.

Accessibility:  Keyboard Navigation

 

 

23) Oatmeal is a particularly rich source of ________ fiber.

1. A) soluble
2. B) insoluble
3. C) nondigestible
4. D) oligosaccharide

 

Answer:  A

Section:  05.03

Topic:  Complex carbohydrates; Food sources

Bloom’s:  2. Understand

Learning Outcome:  05.03.03 Compare soluble and insoluble fiber.

Accessibility:  Keyboard Navigation

 

24) Which of the following foods or beverages is a main source of added sugar in American diets?

1. A) Regular soft drinks
2. B) Pastries
3. C) Fruit juices
4. D) Jams and jellies

 

Answer:  A

Section:  05.04

Topic:  Simple carbohydrates; Food sources

Bloom’s:  1. Remember

Learning Outcome:  05.04.01 Describe carbohydrate consumption patterns in the United States.

Accessibility:  Keyboard Navigation

 

25) Felix generally consumes about 2300 kcal/day. He wants to reduce the amount of added sugars in his diet to meet the recommendation for added sugar intake, according to the 2015–2020 version of the Dietary Guidelines. Based on this information, Felix will limit his daily intake of added sugars to less than ________ kcal.

1. A) 115
2. B) 230
3. C) 345
4. D) 460

 

Answer:  B

Section:  05.04

Topic:  Carbohydrates

Bloom’s:  3. Apply

Learning Outcome:  05.04.02 List strategies to reduce a person’s intake of refined carbohydrates.

Accessibility:  Keyboard Navigation

 

 

26) Every morning, Sarah stops at a convenience store to buy a 20-ounce bottle of a regular soft drink to consume before and during her early classes. Around noon, she drinks a sugar-sweetened tea that she purchased from a vending machine on campus. After she read news about the possible negative health effects of added sugars, she became concerned about her consumption of sugar-sweetened foods and beverages. She decides to follow the recommendations of the 2015–2020 Dietary Guidelines for Americans regarding added sugar intakes. Sarah usually consumes about 1800 kcal/day. Based on this information, she should limit her added sugar intake to less than ________ kcal/day.

1. A) 90
2. B) 144
3. C) 180
4. D) 216

 

Answer:  C

Section:  05.04

Topic:  Carbohydrates; Simple carbohydrates; Dietary requirements

Bloom’s:  3. Apply

Learning Outcome:  05.04.01 Describe carbohydrate consumption patterns in the United States.

Accessibility:  Keyboard Navigation

 

27) To reduce her intake of added sugar, Isabelle should

1. A) replace regular soft drinks with plain water.
2. B) consume more refined sources of carbohydrates.
3. C) increase her intake of beverages sweetened with high-fructose corn syrup.
4. D) consume energy drinks instead of coffee.

 

Answer:  A

Section:  05.04

Topic:  Simple carbohydrates; Food sources

Bloom’s:  3. Apply

Learning Outcome:  05.04.02 List strategies to reduce a person’s intake of refined carbohydrates.

Accessibility:  Keyboard Navigation

28) Max wants to restrict the added sugar intake of his 5-year-old son. He should

1. A) give the child low-fat milk with meals and snacks instead of regular soft drinks.
2. B) serve more foods that are sources of refined carbohydrates.
3. C) replace his son’s favorite fruit juices with fruit ades or drinks.
4. D) encourage the child to consume more energy drinks.

 

Answer:  A

Section:  05.04

Topic:  Simple carbohydrates; Food sources

Bloom’s:  3. Apply

Learning Outcome:  05.04.02 List strategies to reduce a person’s intake of refined carbohydrates.

Accessibility:  Keyboard Navigation

 

 

 

29) In the human intestinal tract, cooked rice is broken down into ________ molecules that can be absorbed.

1. A) sucrose
2. B) glucose
3. C) lactose
4. D) ribose

 

Answer:  B

Section:  05.05

Topic:  Carbohydrates; Digestion, absorption, and transport

Bloom’s:  1. Remember

Learning Outcome:  05.05.01 List the sequence of carbohydrate digestion, beginning with the mouth.

Accessibility:  Keyboard Navigation

 

30) Pancreatic amylase

1. A) digests starch in the small intestine.
2. B) is secreted by the gallbladder.
3. C) contributes to cystic fibrosis.
4. D) converts glucose to energy in cells.

 

Answer:  A

Section:  05.05

Topic:  Carbohydrates; Digestion, absorption, and transport

Bloom’s:  1. Remember

Learning Outcome:  05.05.01 List the sequence of carbohydrate digestion, beginning with the mouth.

Accessibility:  Keyboard Navigation

31) Julian ate a baked potato as a side with his dinner.  The starch in the baked potato will begin to be digested

1. A) in the mouth.
2. B) in the stomach.
3. C) in the small intestine.
4. D) in the large intestine.

 

Answer:  A

Section:  05.05

Topic:  Digestion, absorption, and transport

Bloom’s:  1. Remember

Learning Outcome:  05.05.02 Identify the part of the digestive tract in which carbohydrate absorption occurs and the organ in which carbohydrate breakdown is completed.

Accessibility:  Keyboard Navigation

 

 

 

32) The enzyme ________ is necessary for digesting the disaccharide that contains two molecules of glucose.

1. A) maltase
2. B) sucrase
3. C) lactase
4. D) amylase

 

Answer:  A

Section:  05.05

Topic:  Digestion, absorption, and transport

Bloom’s:  1. Remember

Learning Outcome:  05.05.01 List the sequence of carbohydrate digestion, beginning with the mouth.

Accessibility:  Keyboard Navigation

 

33) If your diet supplies more sugar and starch than you need, the excess can be

1. A) converted to proteins that are metabolized for energy.
2. B) metabolized to form urea and excreted by the kidneys.
3. C) eliminated in feces.
4. D) converted into fat and stored.

 

Answer:  D

Section:  05.05

Topic:  Carbohydrates; Metabolism; Nutrient functions

Bloom’s:  2. Understand

Learning Outcome:  05.05.02 Identify the part of the digestive tract in which carbohydrate absorption occurs and the organ in which carbohydrate breakdown is completed.

Accessibility:  Keyboard Navigation

34) Carbohydrate absorption occurs almost exclusively in the stomach.

 

Answer:  FALSE

Section:  05.05

Topic:  Digestion, absorption, and transport

Bloom’s:  1. Remember

Learning Outcome:  05.05.02 Identify the part of the digestive tract in which carbohydrate absorption occurs and the organ in which carbohydrate breakdown is completed.

Accessibility:  Keyboard Navigation

 

 

 

35) According to the 2015–2020 version of the Dietary Guidelines, which of the following substances is a nutrient of public health concern?

1. A) Dietary fiber
2. B) Starch
3. C) Sucralose
4. D) High-fructose corn syrup

 

Answer:  A

Section:  05.03

Topic:  Dietary requirements

Bloom’s:  2. Understand

Learning Outcome:  05.03.02 Explain why starch is digestible and fiber is nondigestible in humans.; 05.03.03 Compare soluble and insoluble fiber.

Accessibility:  Keyboard Navigation

 

36) Soluble fiber is broken down completely by bacteria in the small intestine.

 

Answer:  FALSE

Section:  05.05

Topic:  Metabolism; Complex carbohydrates

Bloom’s:  1. Remember

Learning Outcome:  05.05.03 Explain how fiber affects bacterial growth in the colon.

Accessibility:  Keyboard Navigation

 

37) Intestinal bacteria produce gases when they metabolize fiber.

 

Answer:  TRUE

Section:  05.05

Topic:  Metabolism; Complex carbohydrates

Bloom’s:  1. Remember

Learning Outcome:  05.05.03 Explain how fiber affects bacterial growth in the colon.

Accessibility:  Keyboard Navigation

38) Phil is a healthy college student. When he wakes up in the morning, he can’t wait to eat breakfast. While he is asleep and before he consumes food or beverages, his pancreas secretes ________ to maintain his blood glucose level within normal limits.

1. A) insulin
2. B) aldosterone
3. C) glucagon
4. D) thyroxin

 

Answer:  C

Section:  05.06

Topic:  Carbohydrates; Blood glucose regulation

Bloom’s:  1. Remember

Learning Outcome:  05.06.01 Compare the actions of insulin and glucagon.

Accessibility:  Keyboard Navigation

 

39) Insulin

1. A) helps glucose enter cells.
2. B) stimulates cells to break down glycogen for energy.
3. C) is released during fasting periods, such as between meals.
4. D) increases blood glucose levels after meals.

 

Answer:  A

Section:  05.06

Topic:  Carbohydrates; Blood glucose regulation

Bloom’s:  1. Remember

Learning Outcome:  05.06.01 Compare the actions of insulin and glucagon.

Accessibility:  Keyboard Navigation

 

40) Duncan’s diet contains high amounts of protein and fat, but it is very low in carbohydrates. As a result of following this diet, Duncan’s body forms more ________ than normal.

1. A) ketone bodies
2. B) glycogen stores
3. C) muscle fibers
4. D) vitamin C

 

Answer:  A

Section:  05.06

Topic:  Carbohydrates; Metabolism

Bloom’s:  2. Understand

Learning Outcome:  05.06.02 Explain ketone body formation.

Accessibility:  Keyboard Navigation

41) Adrian’s diet supplies only about 5% of his daily energy needs from carbohydrates. Therefore, most of his energy intake is provided by proteins and fats. As a result of following this diet, Adrian’s body may go into

1. A) ketosis.
2. B) glycogenesis.
3. C) lipolysis.
4. D) proteolysis.

 

Answer:  A

Section:  05.06

Topic:  Carbohydrates; Metabolism

Bloom’s:  3. Apply

Learning Outcome:  05.06.02 Explain ketone body formation.

Accessibility:  Keyboard Navigation

 

 

 

42) This morning, Margie’s fasting blood glucose level indicated that she has hyperglycemia and pre-diabetes. Based on this information, her fasting blood glucose level was ________ mg/dl.

1. A) 120
2. B) 158
3. C) 95
4. D) 67

 

Answer:  A

Section:  05.07

Topic:  Blood glucose regulation

Bloom’s:  3. Apply

Learning Outcome:  05.07.01 Describe type 1, type 2, and gestational diabetes.

Accessibility:  Keyboard Navigation

 

43) Katie is pregnant. She has type 1 diabetes and often has difficulty controlling her blood glucose level. Based on this information, Katie is more likely to

1. A) give birth to a baby that has birth defects.
2. B) have a lower risk of gestational hypertension.
3. C) require more vitamin D, calcium, and iron than a pregnant woman who does not have diabetes.
4. D) require more glucagon than she needed before becoming pregnant.

 

Answer:  A

Section:  05.07

Topic:  Blood glucose regulation

Bloom’s:  2. Understand

Learning Outcome:  05.07.01 Describe type 1, type 2, and gestational diabetes.

Accessibility:  Keyboard Navigation

44) Jevincio has type 2 diabetes, and he does not control his blood glucose levels well. As a result of his lack of control, which of the following conditions is he most likely to develop?

1. A) Blindness
2. B) Cystic fibrosis
3. C) Irritable bowel syndrome
4. D) Lactose intolerance

 

Answer:  A

Section:  05.07

Topic:  Blood glucose regulation

Bloom’s:  2. Understand

Learning Outcome:  05.07.02 Identify signs and symptoms of diabetes mellitus.

Accessibility:  Keyboard Navigation

 

 

 

45) Which of the following statements is true?

1. A) People who have excess body fat are more likely to develop type 1 diabetes than type 2 diabetes.
2. B) To remain healthy, your fasting blood glucose level should always be at least 140 mg/dl.
3. C) A healthy person’s hemoglobin A1c level is greater than 7.5%.
4. D) Excessive thirst and frequent urination are signs of diabetes.

 

Answer:  D

Section:  05.07

Topic:  Carbohydrates; Metabolism; Blood glucose regulation

Bloom’s:  2. Understand

Learning Outcome:  05.07.02 Identify signs and symptoms of diabetes mellitus.

Accessibility:  Keyboard Navigation

 

46) Which type of diabetes is most common in the United States?

1. A) Type 2 diabetes
2. B) Type 1 diabetes
3. C) Gestational diabetes
4. D) Insulin-dependent diabetes

 

Answer:  A

Section:  05.07

Topic:  Demographic trends and statistics

Bloom’s:  2. Understand

Learning Outcome:  05.07.01 Describe type 1, type 2, and gestational diabetes.

Accessibility:  Keyboard Navigation

47) According to scientific evidence, which of the following actions can help reduce a person’s risk of type 2 diabetes mellitus?

1. A) Smoking less than 2 packs of cigarettes/week
2. B) Drinking 2 servings of alcohol daily
3. C) Exercising daily
4. D) Taking vitamin C supplements

 

Answer:  C

Section:  05.07

Topic:  Metabolism; Blood glucose regulation

Bloom’s:  1. Remember

Learning Outcome:  05.07.03 Discuss treatment options for diabetes.

Accessibility:  Keyboard Navigation

 

 

 

48) Which of the following foods has a low glycemic index (less than 70)?

1. A) White rice
2. B) Apple
3. C) Banana
4. D) Plain white bagel

 

Answer:  B

Section:  05.07

Topic:  Carbohydrates; Blood glucose regulation; Food sources

Bloom’s:  1. Remember

Learning Outcome:  05.07.03 Discuss treatment options for diabetes.

Accessibility:  Keyboard Navigation

 

49) Bill has reactive hypoglycemia. What steps can he take to reduce the likelihood that he has bouts of the disorder?

1. A) Reduce his intake of refined sugars
2. B) Give himself insulin injections after meals
3. C) Take a dietary supplement that provides a variety of B vitamins
4. D) Eat one large meal per day, in the morning, if possible

 

Answer:  A

Section:  05.07

Topic:  Metabolism; Blood glucose regulation

Bloom’s:  2. Understand

Learning Outcome:  05.07.04 Explain how hypoglycemia can occur.

Accessibility:  Keyboard Navigation

50) Hypoglycemia is a condition that occurs when the blood glucose level is too high.

 

Answer:  FALSE

Section:  05.07

Topic:  Blood glucose regulation

Bloom’s:  1. Remember

Learning Outcome:  05.07.04 Explain how hypoglycemia can occur.

Accessibility:  Keyboard Navigation

 

51) Refined carbohydrates do not satisfy hunger as well as proteins and fats, which may lead to an excessive consumption of calories.

 

Answer:  TRUE

Section:  05.08

Topic:  Carbohydrates; Dietary requirements

Bloom’s:  2. Understand

Learning Outcome:  05.08.01 Explain the relationship between carbohydrates and obesity.

Accessibility:  Keyboard Navigation

 

 

 

52) Fiber-rich diets contribute to weight loss by causing a person to feel full.

 

Answer:  TRUE

Section:  05.08

Topic:  Carbohydrates; Complex carbohydrates

Bloom’s:  1. Remember

Learning Outcome:  05.08.01 Explain the relationship between carbohydrates and obesity.

Accessibility:  Keyboard Navigation

 

53) According to Shawn’s physician, Shawn has a high risk of ________ because his waist circumference is 42 inches, his blood pressure consistently measures 140 mm Hg/90 mm Hg, and his fasting blood glucose level is 110 mg/dl.

1. A) metabolic syndrome
2. B) cystic fibrosis
3. C) diverticulitis
4. D) constipation

 

Answer:  A

Section:  05.08

Topic:  Carbohydrates; Metabolism

Bloom’s:  3. Apply

Learning Outcome:  05.08.02 Describe metabolic syndrome, and list major signs of the condition.

Accessibility:  Keyboard Navigation

54) Which of the following physical characteristics or health conditions is a sign of metabolic syndrome?

1. A) Waist circumference that is 32 inches
2. B) Body temperature that is over 101°F
3. C) Fasting blood glucose levels that are consistently between 75 and 99 mg/dl
4. D) Fasting blood triglyceride levels that are consistently more than 150 mg/dl

 

Answer:  D

Section:  05.08

Topic:  Carbohydrates; Metabolism

Bloom’s:  3. Apply

Learning Outcome:  05.08.02 Describe metabolic syndrome, and list major signs of the condition.

Accessibility:  Keyboard Navigation

 

55) Chewing gum made with sugar alcohols contributes to tooth decay.

 

Answer:  FALSE

Section:  05.08

Topic:  Oral health

Bloom’s:  2. Understand

Learning Outcome:  05.08.03 Discuss ways in which people may avoid tooth decay (dental caries).

Accessibility:  Keyboard Navigation

 

56) The best way to avoid tooth decay is to use a mouthwash that kills bacteria in the mouth.

 

Answer:  FALSE

Section:  05.08

Topic:  Oral health

Bloom’s:  1. Remember

Learning Outcome:  05.08.03 Discuss ways in which people may avoid tooth decay (dental caries).

Accessibility:  Keyboard Navigation

57) Lactose is the disaccharide in

1. A) liver.
2. B) milk.
3. C) sugar.
4. D) grapes.

 

Answer:  B

Section:  05.02; 05.08

Topic:  Carbohydrates; Food sources

Bloom’s:  2. Understand

Learning Outcome:  05.02.01 Describe the three most important dietary monosaccharides and disaccharides.; 05.08.04 Explain what causes lactose intolerance, and list strategies to avoid its symptoms.

Accessibility:  Keyboard Navigation

 

58) Fai was recently diagnosed with lactose-intolerance.  She knows that consuming enough vitamin D and calcium is important for those with lactose intolerance.  With that in mind, which of the following do you recommend?

1. A) Consume lactose-free milk.
2. B) Consume 2–3 cups of cow’s milk daily.
3. C) Avoid yogurt due to the high concentration of lactose.
4. D) Select soft cheeses rather than hard cheeses.

 

Answer:  A

Section:  05.08

Topic:  Digestive disorders

Bloom’s:  3. Apply

Learning Outcome:  05.08.04 Explain what causes lactose intolerance, and list strategies to avoid its symptoms.

Accessibility:  Keyboard Navigation

 

 

59) Clayton is a 19-year-old college student. He avoids milk, because he claims drinking the beverage upsets his stomach and gives him intestinal “gas.” However, he can eat yogurt and certain types of cheese without experiencing any symptoms. Based on this information, Clayton probably has

1. A) cystic fibrosis.
2. B) lactose intolerance.
3. C) botulism poisoning.
4. D) amylase deficiency.

 

Answer:  B

Section:  05.08

Topic:  Digestive disorders; Food allergies and intolerances

Bloom’s:  2. Understand

Learning Outcome:  05.08.04 Explain what causes lactose intolerance, and list strategies to avoid its symptoms.

Accessibility:  Keyboard Navigation

 

60) High-fiber diets are associated with all of the following EXCEPT

1. A) reduced risk of stroke.
2. B) reduced secretion of intrinsic factor.
3. C) reduced risk of diabetes.
4. D) reduced risk of heart disease.

 

Answer:  B

Section:  05.08

Topic:  Complex carbohydrates

Bloom’s:  2. Understand

Learning Outcome:  05.08.05 Describe the role of fiber in preventing certain chronic diseases.

Accessibility:  Keyboard Navigation

 

61) Nolan would like to add more dietary fiber to his diet.  Which of the following do you recommend?

1. A) All of the choices are correct.
2. B) Select a bran cereal for breakfast.
3. C) Use whole-wheat pasta.
4. D) Add wheat germ to pancake batter when making pancakes.
5. E) Snack on fresh fruit.

 

Answer:  A

Section:  05.03; 05.08

Topic:  Complex carbohydrates; Food sources

Bloom’s:  3. Apply

Learning Outcome:  05.03.03 Compare soluble and insoluble fiber.; 05.08.05 Describe the role of fiber in preventing certain chronic diseases.

Accessibility:  Keyboard Navigation

 

 

62) Betty is constipated; she generally has bowel movements only twice a week. To help relieve her constipation without taking medications, Betty should

1. A) reduce her intake of fruits and vegetables.
2. B) increase her intake of foods that contain insoluble fiber.
3. C) use colon cleansing enemas daily.
4. D) restrict her fluid intake.

 

Answer:  B

Section:  05.08

Topic:  Digestive disorders

Bloom’s:  3. Apply

Learning Outcome:  05.08.05 Describe the role of fiber in preventing certain chronic diseases.

Accessibility:  Keyboard Navigation