Nutrition Essentials A Personal Approach By Wendy Schiff - Test Bank Instant Download - Complete Test Bank With Answers Sample Questions Are Posted Below Unit 05 - Test Bank 1. The basic chemical unit of carbohydrates is a(an) A. polysaccharide B. monosaccharide. C. disaccharide. D. oligosaccharide. 2. …
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Nutrition Essentials A Personal Approach By Wendy Schiff – Test Bank
Instant Download – Complete Test Bank With Answers
Sample Questions Are Posted Below
Unit 05 – Test Bank
| 1. | The basic chemical unit of carbohydrates is a(an)
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| 2. | The three most important dietary monosaccharides for humans are
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| 3. | Which of the following substances is a major dietary monosaccharide for humans?
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| 4. | The common name for glucose is
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| 5. | A primary fuel for muscles and other cells is
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| 6. | Which of the following statements is true?
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| 7. | A source of sucrose is
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| 8. | Ian sweetens his hot oatmeal with a teaspoon of brown sugar. The chemical name for this type of sugar is
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| 9. | Which of the following foods is a rich source of high-fructose corn syrup (HFCS)?
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| 10. | Which of the following foods is a rich source of fiber?
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| 11. | Hillary would like to add more soluble fiber to her diet. Which of the following foods should she add?
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| 12. | Ty’s diet is low in a form of carbohydrate that the 2015-2020 Dietary Guidelines for Americans describes as a nutrient of “public health concern.” To improve his intake of this nutrient, Ty should eat more _____.
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| 13. | Justin’s blood cholesterol level is 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?
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| 14. | Which of the following carbohydrates is in plain, fat-free milk?
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| 15. | Mike likes to drink a commercially prepared chocolate milk. According to the label, the flavored milk contains 2% milk, water, high-fructose corn syrup, saccharin, and natural vanilla flavoring. The sources of carbohydrate in this beverage are
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| 16. | Macey would like to sweeten her tea with a substance that provides about 2 kcal/g. Which of the following sweeteners would she use?
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| 17. | Alicia has PKU. She would like to sweeten her iced tea 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?
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| 18. | Leah’s parents are concerned their five-year-old daughter will develop tooth decay, if she chews gum that’s sweetened with sugar. Based on this information, Leah’s parents should buy chewing gum that’s sweetened with
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| 19. | Adam’s usual caloric intake is 2200 kcal per day. According to the Dietary Guidelines for Americans, added sugars should contribute less than 10% of a person’s total energy intake. Therefore, he should limit his added sugar intake to less than ____ kcal per day.
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| 20. | Marty’s usual caloric intake is 2800 kcal per day. According to the Dietary Guidelines for Americans, added sugars should contribute less than 10% of a person’s total energy intake. Therefore, he should limit his added sugar intake to less than ____ kcal per day.
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| 21. | Lactose is the disaccharide in
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| 22. | A food scientist is developing a infant formula that has the same carbohydrate composition as milk. Based on this information, which of the following substances would he add to the formula’s recipe?
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| 23. | Which of the following carbohydrates is a disaccharide comprised of two glucose molecules?
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| 24. | Which of the following substances is a disaccharide comprised of one glucose and one galactose molecule?
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| 25. | A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a simple chemical that consisted of a molecule of glucose bonded to a molecule of fructose. This ingredient was _____.
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| 26. | A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a simple chemical that consisted of a molecule of glucose bonded to a molecule of galactose. This ingredient was _____.
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| 27. | A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a simple chemical that consisted of a molecule of glucose bonded to another molecule of glucose. This ingredient was _____.
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| 28. | A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a complex chemical that consisted of several hundred glucose molecules bonded together. When the scientist tested the complex chemical, he discovered it couldn’t be digested by humans. Based on this information, the complex chemical was a form of _____.
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| 29. | A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a complex chemical that consisted of hundreds of glucose molecules bonded together. When the scientist tested the complex chemical, she discovered it could be digested by humans. Based on this information, the complex chemical was a form of _____.
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| 30. | Which of the following groups of foods are sources of starch?
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| 31. | Glycogen is the
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| 32. | Jacob has a rare medical condition that prevents his body from storing glucose as glycogen. Every four hours, day and night, Jacob has to consume a source of glucose that’s slowly digested and absorbed by the intestinal tract. Which of the following foods should Jacob mix with water to form his life-saving solution?
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| 33. | Glycogen is composed of hundreds of _____ molecules.
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| 34. | Insulin is made by the
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| 35. | The starch in oatmeal and a slice of whole wheat bread is composed of _____ molecules.
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| 36. | The starch in rice and potatoes is composed of _____ molecules.
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| 37. | Which of the following foods is a rich source of starch?
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| 38. | Which of the following foods is a rich source of starch?
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| 39. | If you wanted to include a starchy food to your meal, which of the following foods would you add?
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| 40. | Which of the following statements is true?
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| 41. | Which of the following statements is true?
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| 42. | Which of the following statements is true?
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| 43. | Which of the following characteristics increases a person’s risk of type 2 diabetes?
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| 44. | Which of the following statements is true?
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| 45. | Which of the following sweeteners provides 0 kcal per serving?
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| 46. | According to Cleo’s physician, her blood cholesterol level is too high. Which of the following foods can Cleo add to her diet to help lower her cholesterol?
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| 47. | Which of the following statements is true?
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| 48. | If your diet supplies more glucose than you need, the excess can be
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| 49. | Pancreatic amylase
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| 50. | 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
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| 51. | Which of the following substances is a hormone that maintains your blood glucose level within normal limits, while you’re asleep and when you haven’t eaten for awhile?
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| 52. | Duncan’s diet contains high amounts of protein and fat, but it’s very low in carbohydrate. As a result of following this diet, Duncan’s body forms more than normal amounts of
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| 53. | Lena’s 4-year-old son isn’t feeling well. He lacks much interest in playing, he’s lost weight, his breath has a strange odor, and he seems to be thirsty all the time. Based on this information, Lena should
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| 54. | Chelsea is concerned that her 2-year-old daughter may have type 1 diabetes. Which of the following conditions is a typical sign or symptom of this form of diabetes?
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| 55. | Theresa is concerned that her 10-year-old son may have type 1 diabetes. Which of the following conditions is a typical sign or symptom of this form of diabetes?
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| 56. | Bryan thinks he has type 2 diabetes. Which of the following conditions is a sign or symptom of this chronic disease?
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| 57. | Marissa is healthy, but she’s concerned about her risk of type 2 diabetes. To reduce her risk of this disease, Marissa should
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| 58. | Pearson’s mother and father have type 2 diabetes. To reduce his risk of this disease, Pearson should consume
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| 59. | Amy has type 1 diabetes. Based on this information, which of the following statements is true?
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| 60. | Which of the following statements is true?
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| 61. | What is the major difference between soluble and insoluble forms of fiber?
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| 62. | Which of the following statements is true?
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| 63. | Which of the following statements is true?
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| 64. | Shawn’s waist circumference is 42 inches, his blood pressure is consistently high, and his fasting blood glucose level is 110 mg/dl. Based on this information, Shawn has
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| 65. | Insulin
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| 66. | Glucagon
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| 67. | Which of the following statements is true?
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| 68. | According to scientific evidence, which of the following actions can help reduce a person’s risk of type 2 diabetes?
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| 69. | According to scientific evidence, which of the following actions can help reduce a person’s risk of type 2 diabetes?
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| 70. | Five-year-old Layla consumes a lot of sugary snacks. Based on this information, Layla has a high risk of
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| 71. | Kayla consumes a sugar-frosted doughnut for a snack. In her gastrointestinal tract, the sucrose in the doughnut is digested into
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| 72. | In the your intestinal tract, the starch in cooked rice is broken down into molecules of
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| 73. | Betty is constipated; she generally has bowel movements only twice a week. To help relieve her constipation without taking medications, Betty should
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| 74. | Which of the following statements is true?
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| 75. | Which of the following foods has a high glycemic index (70 or more)?
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| 76. | Which of the following foods has a high glycemic index (70 or more)?
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| 77. | Mark has type 2 diabetes. After testing Mark’s blood, his physician told him that his blood glucose level was OK, but he needs to do a better job of controlling his blood glucose level. Why would the physician make such a recommendation to Mark?
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| 78. | Susan has type 2 diabetes. According to Susan’s latest medical report, her fasting blood glucose level was 95 mg/dl. After he reviewed the entire report, Susan’s physician told her to do a better job of controlling her blood glucose level. Why would Susan’s physician make such a recommendation to her?
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| 79. | Jamie has reactive hypoglycemia. Based on this information, Jamie should
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| 80. | Anna has type 1 diabetes and gives herself insulin injections to help manage her blood glucose level. One afternoon, Anna tested her blood and discovered that her blood glucose level was 88 mg/dl. Based on this information, Anna should
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| 81. | Nickki has severe lactose intolerance. Which of the following foods should she consume to obtain calcium?
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| 82. | Which of the following items is the main source of added sugars in Americans’ diets?
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| 83. | During Thanksgiving dinner, Harry ate too much bread stuffing, rolls, sweet potatoes, and pie. What happened to the excess glucose in his body?
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Unit 05 – Test Bank Key
| 1. | The basic chemical unit of carbohydrates is a(an)
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.01 Define all of the key terms in this module. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Topic: Simple carbohydrates |
| 2. | The three most important dietary monosaccharides for humans are
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.01 Define all of the key terms in this module. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Topic: Simple carbohydrates |
| 3. | Which of the following substances is a major dietary monosaccharide for humans?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Topic: Simple carbohydrates |
| 4. | The common name for glucose is
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| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.01 Define all of the key terms in this module. Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Topic: Simple carbohydrates |
| 5. | A primary fuel for muscles and other cells is
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Topic: Simple carbohydrates |
| 6. | Which of the following statements is true?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Topic: Simple carbohydrates |
| 7. | A source of sucrose is
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| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Topic: Simple carbohydrates |
| 8. | Ian sweetens his hot oatmeal with a teaspoon of brown sugar. The chemical name for this type of sugar is
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Topic: Simple carbohydrates |
| 9. | Which of the following foods is a rich source of high-fructose corn syrup (HFCS)?
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| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01b Sweeteners Topic: Simple carbohydrates |
| 10. | Which of the following foods is a rich source of fiber?
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| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01d Fiber Topic: Complex carbohydrates |
| 11. | Hillary would like to add more soluble fiber to her diet. Which of the following foods should she add?
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| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01d Fiber Topic: Complex carbohydrates |
| 12. | Ty’s diet is low in a form of carbohydrate that the 2015-2020 Dietary Guidelines for Americans describes as a nutrient of “public health concern.” To improve his intake of this nutrient, Ty should eat more _____.
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.03.06 Explain the health benefits of soluble and insoluble fiber. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Module: 5.03 Carbohydrates and Health Section: 5.01d Fiber Section: 5.03g Fiber and Health Topic: Complex carbohydrates Topic: Dietary Guidelines |
| 13. | Justin’s blood cholesterol level is 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?
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01d Fiber Topic: Carbohydrates |
| 14. | Which of the following carbohydrates is in plain, fat-free milk?
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| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Topic: Simple carbohydrates |
| 15. | Mike likes to drink a commercially prepared chocolate milk. According to the label, the flavored milk contains 2% milk, water, high-fructose corn syrup, saccharin, and natural vanilla flavoring. The sources of carbohydrate in this beverage are
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| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Section: 5.01b Sweeteners Topic: Alternative sweeteners Topic: Carbohydrates |
| 16. | Macey would like to sweeten her tea with a substance that provides about 2 kcal/g. Which of the following sweeteners would she use?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01b Sweeteners Topic: Alternative sweeteners |
| 17. | Alicia has PKU. She would like to sweeten her iced tea 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?
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01b Sweeteners Topic: Alternative sweeteners |
| 18. | Leah’s parents are concerned their five-year-old daughter will develop tooth decay, if she chews gum that’s sweetened with sugar. Based on this information, Leah’s parents should buy chewing gum that’s sweetened with
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01b Sweeteners Topic: Oral health |
| 19. | Adam’s usual caloric intake is 2200 kcal per day. According to the Dietary Guidelines for Americans, added sugars should contribute less than 10% of a person’s total energy intake. Therefore, he should limit his added sugar intake to less than ____ kcal per day.
|
| Accessibility: Keyboard Navigation Blooms Level: 4. Analyze Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Section: 5.01e How Much Carbohydrate Should You Eat? Topic: Dietary Guidelines Topic: Simple carbohydrates |
| 20. | Marty’s usual caloric intake is 2800 kcal per day. According to the Dietary Guidelines for Americans, added sugars should contribute less than 10% of a person’s total energy intake. Therefore, he should limit his added sugar intake to less than ____ kcal per day.
|
| Accessibility: Keyboard Navigation Blooms Level: 4. Analyze Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Section: 5.01e How Much Carbohydrate Should You Eat? Topic: Dietary Guidelines Topic: Simple carbohydrates |
| 21. | Lactose is the disaccharide in
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| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Topic: Simple carbohydrates |
| 22. | A food scientist is developing a infant formula that has the same carbohydrate composition as milk. Based on this information, which of the following substances would he add to the formula’s recipe?
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Topic: Alternative sweeteners Topic: Simple carbohydrates |
| 23. | Which of the following carbohydrates is a disaccharide comprised of two glucose molecules?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.01 Define all of the key terms in this module. Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01b Sweeteners Topic: Simple carbohydrates |
| 24. | Which of the following substances is a disaccharide comprised of one glucose and one galactose molecule?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.01 Define all of the key terms in this module. Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01b Sweeteners Topic: Simple carbohydrates |
| 25. | A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a simple chemical that consisted of a molecule of glucose bonded to a molecule of fructose. This ingredient was _____.
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Topic: Simple carbohydrates |
| 26. | A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a simple chemical that consisted of a molecule of glucose bonded to a molecule of galactose. This ingredient was _____.
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Topic: Simple carbohydrates |
| 27. | A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a simple chemical that consisted of a molecule of glucose bonded to another molecule of glucose. This ingredient was _____.
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Topic: Simple carbohydrates |
| 28. | A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a complex chemical that consisted of several hundred glucose molecules bonded together. When the scientist tested the complex chemical, he discovered it couldn’t be digested by humans. Based on this information, the complex chemical was a form of _____.
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01d Fiber Topic: Complex carbohydrates |
| 29. | A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a complex chemical that consisted of hundreds of glucose molecules bonded together. When the scientist tested the complex chemical, she discovered it could be digested by humans. Based on this information, the complex chemical was a form of _____.
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01c Starches Topic: Complex carbohydrates |
| 30. | Which of the following groups of foods are sources of starch?
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| Accessibility: Keyboard Navigation Blooms Level: 2. Understand Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01c Starches Topic: Complex carbohydrates |
| 31. | Glycogen is the
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| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.01 Define all of the key terms in this module. Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01c Starches Topic: Complex carbohydrates |
| 32. | Jacob has a rare medical condition that prevents his body from storing glucose as glycogen. Every four hours, day and night, Jacob has to consume a source of glucose that’s slowly digested and absorbed by the intestinal tract. Which of the following foods should Jacob mix with water to form his life-saving solution?
|
| Accessibility: Keyboard Navigation Blooms Level: 4. Analyze Learning Outcome: 5.01.01 Define all of the key terms in this module. Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.02.02 Describe how the body digests carbohydrates and uses the macronutrient for energy. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Module: 5.02 What Happens to the Carbohydrates You Eat? Section: 5.01c Starches Section: 5.02a Digesting Carbohydrates Topic: Digestion, absorption, and transport |
| 33. | Glycogen is composed of hundreds of _____ molecules.
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.01 Define all of the key terms in this module. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01c Starches Topic: Complex carbohydrates |
| 34. | Insulin is made by the
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| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.02.01 Define all of the key terms in this module. Learning Outcome: 5.02.03 Explain how the body regulates its blood glucose level. Module: 5.02 What Happens to the Carbohydrates You Eat? Section: 5.02b Maintaining Normal Blood Glucose Levels Topic: Blood glucose regulation |
| 35. | The starch in oatmeal and a slice of whole wheat bread is composed of _____ molecules.
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.01 Define all of the key terms in this module. Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01c Starches Topic: Complex carbohydrates |
| 36. | The starch in rice and potatoes is composed of _____ molecules.
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.01 Define all of the key terms in this module. Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01c Starches Topic: Complex carbohydrates |
| 37. | Which of the following foods is a rich source of starch?
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| Accessibility: Keyboard Navigation Blooms Level: 2. Understand Learning Outcome: 5.01.01 Define all of the key terms in this module. Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01c Starches Topic: Complex carbohydrates |
| 38. | Which of the following foods is a rich source of starch?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01c Starches Topic: Complex carbohydrates |
| 39. | If you wanted to include a starchy food to your meal, which of the following foods would you add?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01c Starches Topic: Complex carbohydrates |
| 40. | Which of the following statements is true?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.01 Define all of the key terms in this module. Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.03.06 Explain the health benefits of soluble and insoluble fiber. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Module: 5.03 Carbohydrates and Health Section: 5.01d Fiber Section: 5.03g Fiber and Health Topic: Complex carbohydrates Topic: Digestion, absorption, and transport |
| 41. | Which of the following statements is true?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.02.02 Describe how the body digests carbohydrates and uses the macronutrient for energy. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Module: 5.02 What Happens to the Carbohydrates You Eat? Section: 5.01a Simple Carbohydrates: Sugars Section: 5.02c The Fate of Glucose Topic: Simple carbohydrates |
| 42. | Which of the following statements is true?
|
| Accessibility: Keyboard Navigation Blooms Level: 2. Understand Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder. Learning Outcome: 5.03.06 Explain the health benefits of soluble and insoluble fiber. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Module: 5.03 Carbohydrates and Health Section: 5.01d Fiber Section: 5.03b What Is Diabetes? Section: 5.03g Fiber and Health Topic: Complex carbohydrates |
| 43. | Which of the following characteristics increases a person’s risk of type 2 diabetes?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.03.01 Define all of the key terms in this module. Learning Outcome: 5.03.04 Identify risk factors for type 2 diabetes and measures that may prevent this disease. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Section: 5.03d Metabolic Syndrome Topic: Blood glucose regulation |
| 44. | Which of the following statements is true?
|
| Accessibility: Keyboard Navigation Blooms Level: 2. Understand Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01b Sweeteners Topic: Alternative sweeteners Topic: Simple carbohydrates |
| 45. | Which of the following sweeteners provides 0 kcal per serving?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01a Simple Carbohydrates: Sugars Section: 5.01b Sweeteners Topic: Alternative sweeteners |
| 46. | According to Cleo’s physician, her blood cholesterol level is too high. Which of the following foods can Cleo add to her diet to help lower her cholesterol?
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.03.06 Explain the health benefits of soluble and insoluble fiber. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Module: 5.03 Carbohydrates and Health Section: 5.01d Fiber Section: 5.03g Fiber and Health Topic: Blood glucose regulation Topic: Complex carbohydrates |
| 47. | Which of the following statements is true?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.01 Define all of the key terms in this module. Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.03.06 Explain the health benefits of soluble and insoluble fiber. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Module: 5.03 Carbohydrates and Health Section: 5.01d Fiber Section: 5.03g Fiber and Health Topic: Complex carbohydrates |
| 48. | If your diet supplies more glucose than you need, the excess can be
|
| Accessibility: Keyboard Navigation Blooms Level: 2. Understand Learning Outcome: 5.02.01 Define all of the key terms in this module. Learning Outcome: 5.02.02 Describe how the body digests carbohydrates and uses the macronutrient for energy. Module: 5.02 What Happens to the Carbohydrates You Eat? Section: 5.02c The Fate of Glucose Topic: Blood glucose regulation Topic: Carbohydrates |
| 49. | Pancreatic amylase
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.02.01 Define all of the key terms in this module. Learning Outcome: 5.02.02 Describe how the body digests carbohydrates and uses the macronutrient for energy. Module: 5.02 What Happens to the Carbohydrates You Eat? Section: 5.02a Digesting Carbohydrates Topic: Digestion, absorption, and transport |
| 50. | 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
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.03.01 Define all of the key terms in this module. Learning Outcome: 5.03.07 Explain why lactose intolerance occurs, and discuss dietary measures that will reduce signs and symptoms of the disorder. Module: 5.03 Carbohydrates and Health Section: 5.03f Lactose Intolerance Topic: Digestion, absorption, and transport |
| 51. | Which of the following substances is a hormone that maintains your blood glucose level within normal limits, while you’re asleep and when you haven’t eaten for awhile?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.02.01 Define all of the key terms in this module. Learning Outcome: 5.02.03 Explain how the body regulates its blood glucose level. Section: 5.02b Maintaining Normal Blood Glucose Levels Topic: Blood glucose regulation |
| 52. | Duncan’s diet contains high amounts of protein and fat, but it’s very low in carbohydrate. As a result of following this diet, Duncan’s body forms more than normal amounts of
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.02.01 Define all of the key terms in this module. Module: 5.02 What Happens to the Carbohydrates You Eat? Section: 5.02c The Fate of Glucose Topic: Carbohydrates |
| 53. | Lena’s 4-year-old son isn’t feeling well. He lacks much interest in playing, he’s lost weight, his breath has a strange odor, and he seems to be thirsty all the time. Based on this information, Lena should
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Topic: Blood glucose regulation |
| 54. | Chelsea is concerned that her 2-year-old daughter may have type 1 diabetes. Which of the following conditions is a typical sign or symptom of this form of diabetes?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Topic: Blood glucose regulation |
| 55. | Theresa is concerned that her 10-year-old son may have type 1 diabetes. Which of the following conditions is a typical sign or symptom of this form of diabetes?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Topic: Blood glucose regulation |
| 56. | Bryan thinks he has type 2 diabetes. Which of the following conditions is a sign or symptom of this chronic disease?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Topic: Blood glucose regulation |
| 57. | Marissa is healthy, but she’s concerned about her risk of type 2 diabetes. To reduce her risk of this disease, Marissa should
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.03.04 Identify risk factors for type 2 diabetes and measures that may prevent this disease. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Topic: Blood glucose regulation |
| 58. | Pearson’s mother and father have type 2 diabetes. To reduce his risk of this disease, Pearson should consume
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.03.04 Identify risk factors for type 2 diabetes and measures that may prevent this disease. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Topic: Blood glucose regulation |
| 59. | Amy has type 1 diabetes. Based on this information, which of the following statements is true?
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Topic: Blood glucose regulation |
| 60. | Which of the following statements is true?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.01 Define all of the key terms in this module. Learning Outcome: 5.03.06 Explain the health benefits of soluble and insoluble fiber. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Module: 5.03 Carbohydrates and Health Section: 5.01d Fiber Section: 5.03g Fiber and Health Topic: Digestion, absorption, and transport |
| 61. | What is the major difference between soluble and insoluble forms of fiber?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.01 Define all of the key terms in this module. Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.03.06 Explain the health benefits of soluble and insoluble fiber. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Module: 5.03 Carbohydrates and Health Section: 5.01d Fiber Section: 5.03g Fiber and Health Topic: Complex carbohydrates |
| 62. | Which of the following statements is true?
|
| Accessibility: Keyboard Navigation Blooms Level: 2. Understand Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Topic: Blood glucose regulation |
| 63. | Which of the following statements is true?
|
| Accessibility: Keyboard Navigation Blooms Level: 2. Understand Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Topic: Blood glucose regulation |
| 64. | Shawn’s waist circumference is 42 inches, his blood pressure is consistently high, and his fasting blood glucose level is 110 mg/dl. Based on this information, Shawn has
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.03.01 Define all of the key terms in this module. Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder. Module: 5.03 Carbohydrates and Health Section: 5.03d Metabolic Syndrome Topic: Blood glucose regulation |
| 65. | Insulin
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.02.01 Define all of the key terms in this module. Learning Outcome: 5.02.03 Explain how the body regulates its blood glucose level. Module: 5.02 What Happens to the Carbohydrates You Eat? Section: 5.02b Maintaining Normal Blood Glucose Levels Topic: Blood glucose regulation |
| 66. | Glucagon
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.02.01 Define all of the key terms in this module. Module: 5.02 What Happens to the Carbohydrates You Eat? Section: 5.02b Maintaining Normal Blood Glucose Levels Topic: Blood glucose regulation |
| 67. | Which of the following statements is true?
|
| Accessibility: Keyboard Navigation Blooms Level: 2. Understand Learning Outcome: 5.03.01 Define all of the key terms in this module. Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Section: 5.03c What Is Hypoglycemia? Topic: Blood glucose regulation |
| 68. | According to scientific evidence, which of the following actions can help reduce a person’s risk of type 2 diabetes?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.03.04 Identify risk factors for type 2 diabetes and measures that may prevent this disease. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Topic: Blood glucose regulation |
| 69. | According to scientific evidence, which of the following actions can help reduce a person’s risk of type 2 diabetes?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.03.04 Identify risk factors for type 2 diabetes and measures that may prevent this disease. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Topic: Blood glucose regulation |
| 70. | Five-year-old Layla consumes a lot of sugary snacks. Based on this information, Layla has a high risk of
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.03.05 Explain how carbohydrates can contribute to dental decay. Module: 5.03 Carbohydrates and Health Section: 5.03e Sugar and Health Topic: Oral health |
| 71. | Kayla consumes a sugar-frosted doughnut for a snack. In her gastrointestinal tract, the sucrose in the doughnut is digested into
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.01 Define all of the key terms in this module. Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.02.02 Describe how the body digests carbohydrates and uses the macronutrient for energy. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Module: 5.02 What Happens to the Carbohydrates You Eat? Section: 5.01a Simple Carbohydrates: Sugars Section: 5.02a Digesting Carbohydrates Topic: Digestion, absorption, and transport Topic: Simple carbohydrates |
| 72. | In the your intestinal tract, the starch in cooked rice is broken down into molecules of
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.02.02 Describe how the body digests carbohydrates and uses the macronutrient for energy. Module: 5.02 What Happens to the Carbohydrates You Eat? Section: 5.02a Digesting Carbohydrates Topic: Digestion, absorption, and transport |
| 73. | Betty is constipated; she generally has bowel movements only twice a week. To help relieve her constipation without taking medications, Betty should
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.03.06 Explain the health benefits of soluble and insoluble fiber. Module: 5.03 Carbohydrates and Health Section: 5.01d Fiber Section: 5.03g Fiber and Health Topic: Digestion, absorption, and transport |
| 74. | Which of the following statements is true?
|
| Accessibility: Keyboard Navigation Blooms Level: 2. Understand Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Learning Outcome: 5.03.02 Discuss the effects of excess carbohydrate consumption on health. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Module: 5.03 Carbohydrates and Health Section: 5.01a Simple Carbohydrates: Sugars Section: 5.03a Are Carbohydrates Fattening? Section: 5.03e Sugar and Health Topic: Simple carbohydrates |
| 75. | Which of the following foods has a high glycemic index (70 or more)?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.03.01 Define all of the key terms in this module. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Topic: Blood glucose regulation |
| 76. | Which of the following foods has a high glycemic index (70 or more)?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.03.01 Define all of the key terms in this module. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Topic: Blood glucose regulation |
| 77. | Mark has type 2 diabetes. After testing Mark’s blood, his physician told him that his blood glucose level was OK, but he needs to do a better job of controlling his blood glucose level. Why would the physician make such a recommendation to Mark?
|
| Accessibility: Keyboard Navigation Blooms Level: 4. Analyze Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Section: 5.03d Metabolic Syndrome Topic: Blood glucose regulation |
| 78. | Susan has type 2 diabetes. According to Susan’s latest medical report, her fasting blood glucose level was 95 mg/dl. After he reviewed the entire report, Susan’s physician told her to do a better job of controlling her blood glucose level. Why would Susan’s physician make such a recommendation to her?
|
| Accessibility: Keyboard Navigation Blooms Level: 4. Analyze Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder. Module: 5.03 Carbohydrates and Health Section: 5.03b What Is Diabetes? Section: 5.03d Metabolic Syndrome Topic: Blood glucose regulation |
| 79. | Jamie has reactive hypoglycemia. Based on this information, Jamie should
|
| Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 5.03.01 Define all of the key terms in this module. Module: 5.03 Carbohydrates and Health Section: 5.03c What Is Hypoglycemia? Topic: Blood glucose regulation |
| 80. | Anna has type 1 diabetes and gives herself insulin injections to help manage her blood glucose level. One afternoon, Anna tested her blood and discovered that her blood glucose level was 88 mg/dl. Based on this information, Anna should
|
| Accessibility: Keyboard Navigation Blooms Level: 4. Analyze Learning Outcome: 5.02.03 Explain how the body regulates its blood glucose level. Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder. Module: 5.02 What Happens to the Carbohydrates You Eat? Module: 5.03 Carbohydrates and Health Section: 5.02b Maintaining Normal Blood Glucose Levels Section: 5.03b What Is Diabetes? Section: 5.03c What Is Hypoglycemia? Topic: Blood glucose regulation |
| 81. | Nickki has severe lactose intolerance. Which of the following foods should she consume to obtain calcium?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.03.01 Define all of the key terms in this module. Learning Outcome: 5.03.07 Explain why lactose intolerance occurs, and discuss dietary measures that will reduce signs and symptoms of the disorder. Module: 5.03 Carbohydrates and Health Section: 5.03f Lactose Intolerance Topic: Carbohydrates |
| 82. | Which of the following items is the main source of added sugars in Americans’ diets?
|
| Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. Module: 5.01 Sugars, Sweeteners, Starches, and Fiber Section: 5.01e How Much Carbohydrate Should You Eat? Topic: Carbohydrates |
| 83. | During Thanksgiving dinner, Harry ate too much bread stuffing, rolls, sweet potatoes, and pie. What happened to the excess glucose in his body?
|
| Accessibility: Keyboard Navigation Blooms Level: 2. Understand Module: 5.03 Carbohydrates and Health Section: 5.03a Are Carbohydrates Fattening? Topic: Blood glucose regulation |
Unit 05 – Test Bank Summary
| Category | # of Questions |
| Accessibility: Keyboard Navigation | 83 |
| Blooms Level: 1. Remember | 51 |
| Blooms Level: 2. Understand | 10 |
| Blooms Level: 3. Apply | 16 |
| Blooms Level: 4. Analyze | 6 |
| Learning Outcome: 5.01.01 Define all of the key terms in this module. | 16 |
| Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body. | 37 |
| Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners. | 14 |
| Learning Outcome: 5.02.01 Define all of the key terms in this module. | 7 |
| Learning Outcome: 5.02.02 Describe how the body digests carbohydrates and uses the macronutrient for energy. | 6 |
| Learning Outcome: 5.02.03 Explain how the body regulates its blood glucose level. | 4 |
| Learning Outcome: 5.03.01 Define all of the key terms in this module. | 8 |
| Learning Outcome: 5.03.02 Discuss the effects of excess carbohydrate consumption on health. | 1 |
| Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder. | 13 |
| Learning Outcome: 5.03.04 Identify risk factors for type 2 diabetes and measures that may prevent this disease. | 5 |
| Learning Outcome: 5.03.05 Explain how carbohydrates can contribute to dental decay. | 1 |
| Learning Outcome: 5.03.06 Explain the health benefits of soluble and insoluble fiber. | 8 |
| Learning Outcome: 5.03.07 Explain why lactose intolerance occurs, and discuss dietary measures that will reduce signs and symptoms of the disorder. | 2 |
| Module: 5.01 Sugars, Sweeteners, Starches, and Fiber | 48 |
| Module: 5.02 What Happens to the Carbohydrates You Eat? | 11 |
| Module: 5.03 Carbohydrates and Health | 33 |
| Section: 5.01a Simple Carbohydrates: Sugars | 19 |
| Section: 5.01b Sweeteners | 9 |
| Section: 5.01c Starches | 10 |
| Section: 5.01d Fiber | 12 |
| Section: 5.01e How Much Carbohydrate Should You Eat? | 3 |
| Section: 5.02a Digesting Carbohydrates | 4 |
| Section: 5.02b Maintaining Normal Blood Glucose Levels | 5 |
| Section: 5.02c The Fate of Glucose | 3 |
| Section: 5.03a Are Carbohydrates Fattening? | 2 |
| Section: 5.03b What Is Diabetes? | 19 |
| Section: 5.03c What Is Hypoglycemia? | 3 |
| Section: 5.03d Metabolic Syndrome | 4 |
| Section: 5.03e Sugar and Health | 2 |
| Section: 5.03f Lactose Intolerance | 2 |
| Section: 5.03g Fiber and Health | 8 |
| Topic: Alternative sweeteners | 6 |
| Topic: Blood glucose regulation | 27 |
| Topic: Carbohydrates | 6 |
| Topic: Complex carbohydrates | 18 |
| Topic: Dietary Guidelines | 3 |
| Topic: Digestion, absorption, and transport | 8 |
| Topic: Oral health | 2 |
| Topic: Simple carbohydrates | 23 |
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
