Wardlaw's Perspectives in Nutrition A Functional Approach 2nd Edition - Test Bank Instant Download - Complete Test Bank With Answers Sample Questions Are Posted Below Perspectives in Nutrition, A Functional Approach, 2e (Byrd) Chapter 5 Carbohydrates 1) Glucose, galactose, and fructose ________. A) are disaccharides B) are soluble fibers C) …
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Wardlaw’s Perspectives in Nutrition A Functional Approach 2nd Edition – Test Bank
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Sample Questions Are Posted Below
Perspectives in Nutrition, A Functional Approach, 2e (Byrd)
Chapter 5 Carbohydrates
1) Glucose, galactose, and fructose ________.
Answer: C
Difficulty: 1 Easy
Section: 05.01
Topic: Simple carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
2) Another name for glucose is ________.
Answer: B
Difficulty: 1 Easy
Section: 05.01
Topic: Simple carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
3) Three important disaccharides are ________.
Answer: C
Difficulty: 1 Easy
Section: 05.01
Topic: Simple carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
4) Which of the following is a noncarbohydrate component of dietary fibers?
Answer: D
Difficulty: 2 Medium
Section: 05.01
Topic: Complex carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Understand
Est Time: 0-1 minute
5) The three elements in simple sugar are ________.
Answer: A
Difficulty: 1 Easy
Section: 05.01
Topic: Carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
6) The enzyme sucrase breaks down sucrose into ________.
Answer: C
Difficulty: 2 Medium
Section: 05.05
Topic: Digestion, absorption, and transport
Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.
Bloom’s: Understand
Est Time: 0-1 minute
7) A sugar not commonly found free in nature that combines with glucose to form the disaccharide lactose is ________.
Answer: D
Difficulty: 1 Easy
Section: 05.01
Topic: Simple carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
8) Humans can digest a carbohydrate if the glucose bond is ________.
Answer: A
Difficulty: 2 Medium
Section: 05.01
Topic: Complex carbohydrates; Digestion, absorption, and transport
Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.
Bloom’s: Understand
Est Time: 0-1 minute
9) Sorbitol is ________.
Answer: D
Difficulty: 2 Medium
Section: 05.02
Topic: Alternative sweeteners
Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.
Bloom’s: Understand
Est Time: 0-1 minute
10) The sugar alcohol commonly used to sweeten chewing gum and candy is ________.
Answer: D
Difficulty: 2 Medium
Section: 05.02
Topic: Alternative sweeteners
Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.
Bloom’s: Understand
Est Time: 0-1 minute
11) The principal sugar found in milk is ________.
Answer: B
Difficulty: 2 Medium
Section: 05.01
Topic: Food sources; Simple carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Understand
Est Time: 0-1 minute
12) In the production of alcoholic beverages, maltose is formed from cereal grains because of the ________.
Answer: A
Difficulty: 2 Medium
Section: 05.01
Topic: Simple carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Understand
Est Time: 0-1 minute
13) Once absorbed, the majority of glucose is transported to ________.
Answer: B
Difficulty: 2 Medium
Section: 05.05
Topic: Digestion, absorption, and transport
Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.
Bloom’s: Understand
Est Time: 0-1 minute
14) The principal function of dietary carbohydrate is to provide ________.
Answer: D
Difficulty: 2 Medium
Section: 05.04
Topic: Carbohydrates; Nutrient functions
Learning Objective: 05.04 List the functions of carbohydrates in the body.
Bloom’s: Understand
Est Time: 0-1 minute
15) If no glucose is available from dietary carbohydrate, glucose in the blood may first be derived from ________.
Answer: A
Explanation: If blood glucose is low and dietary carbohydrate is not available, glycogen breakdown is the short-term storage form of carbohydrates and is broken down to increase blood glucose.
Difficulty: 3 Hard
Section: 05.05
Topic: Complex carbohydrates; Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Apply
Est Time: 0-1 minute
16) Dietary sugars and starches are called “protein sparing,” which means ________.
Answer: B
Difficulty: 2 Medium
Section: 05.04
Topic: Carbohydrates; Nutrient functions
Learning Objective: 05.04 List the functions of carbohydrates in the body.
Bloom’s: Understand
Est Time: 0-1 minute
17) The body is capable of making glucose from non-carbohydrate nutrients, such as protein, by a process referred to as ________.
Answer: C
Difficulty: 1 Easy
Section: 05.04
Topic: Carbohydrates; Nutrient functions
Learning Objective: 05.04 List the functions of carbohydrates in the body.
Bloom’s: Remember
Est Time: 0-1 minute
18) The human brain and other nerve tissues use mostly ________ as fuel.
Answer: D
Difficulty: 2 Medium
Section: 05.04
Topic: Nutrient functions
Learning Objective: 05.04 List the functions of carbohydrates in the body.
Bloom’s: Understand
Est Time: 0-1 minute
19) After digestion and absorption, dietary carbohydrates may be ________.
Answer: D
Difficulty: 2 Medium
Section: 05.05
Topic: Carbohydrates; Nutrient functions
Learning Objective: 05.04 List the functions of carbohydrates in the body.
Bloom’s: Understand
Est Time: 0-1 minute
20) The energy value of dietary carbohydrates is ________ kcal per gram.
Answer: A
Difficulty: 1 Easy
Section: 05.04
Topic: Carbohydrates; Nutrient functions
Learning Objective: 05.04 List the functions of carbohydrates in the body.
Bloom’s: Remember
Est Time: 0-1 minute
21) Individuals with lactose maldigestion can usually tolerate small amounts of ________.
Answer: D
Difficulty: 2 Medium
Section: 05.06
Topic: Simple carbohydrates
Learning Objective: 05.06 Explain the cause of, effects of, and dietary treatment for lactose intolerance.
Bloom’s: Understand
Est Time: 0-1 minute
22) Primary lactose maldigestion results from ________.
Answer: A
Difficulty: 1 Easy
Section: 05.06
Topic: Simple carbohydrates; Digestion, absorption, and transport
Learning Objective: 05.06 Explain the cause of, effects of, and dietary treatment for lactose intolerance.
Bloom’s: Remember
Est Time: 0-1 minute
23) An example of an oligosaccharide is ________.
Answer: B
Difficulty: 1 Easy
Section: 05.01
Topic: Complex carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
24) Much of the galactose in our diet is found in ________.
Answer: B
Difficulty: 1 Easy
Section: 05.01
Topic: Food sources; Simple carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
25) Ketosis may result from ________.
Answer: D
Difficulty: 2 Medium
Section: 05.04
Topic: Carbohydrates
Learning Objective: 05.04 List the functions of carbohydrates in the body.
Bloom’s: Understand
Est Time: 0-1 minute
26) Insulin is made in the ________.
Answer: B
Difficulty: 1 Easy
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.
Bloom’s: Remember
Est Time: 0-1 minute
27) While ________ suppresses gluconeogenesis, ________ increases glycogen breakdown.
Answer: B
Difficulty: 2 Medium
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Understand
Est Time: 0-1 minute
28) Normal blood glucose levels range between ________.
Answer: B
Difficulty: 1 Easy
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Remember
Est Time: 0-1 minute
29) Low blood glucose is called ________, whereas high blood glucose is called ________.
Answer: A
Difficulty: 1 Easy
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Remember
Est Time: 0-1 minute
30) Which combination of foods would be highest in complex carbohydrates?
Answer: B
Explanation: The foods in this answer all contain complex carbohydrates. The other responses either have more refined, simple sugars and/or fats and proteins.
Difficulty: 3 Hard
Section: 05.02
Topic: Complex carbohydrates; Food sources
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Apply
Est Time: 0-1 minute
31) Food processors and manufacturers use amylopectins primarily to produce sauces and gravies for frozen foods because they ________.
Answer: C
Difficulty: 2 Medium
Section: 05.01
Topic: Complex carbohydrates; Food sources
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Understand
Est Time: 0-1 minute
32) Raffinose and stachyose are indigestible oligosaccharides found in foods such as ________.
Answer: D
Difficulty: 2 Medium
Section: 05.01
Topic: Complex carbohydrates; Food sources
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Understand
Est Time: 0-1 minute
33) The storage form of carbohydrates in plants is ________.
Answer: B
Difficulty: 1 Easy
Section: 05.01
Topic: Carbohydrates; Food sources
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
34) Amylose and amylopectin contain ________ bonds, which are responsible for the digestibility of these starches.
Answer: A
Difficulty: 2 Medium
Section: 05.01
Topic: Complex carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Understand
Est Time: 0-1 minute
35) The best type of fiber to eat for reducing constipation is ________.
Answer: D
Explanation: Insoluble fiber provides bulk to feces and reduces transit time in intestines.
Difficulty: 2 Medium
Section: 05.01
Topic: Complex carbohydrates
Learning Objective: 05.04 List the functions of carbohydrates in the body.
Bloom’s: Understand
Est Time: 0-1 minute
36) Which of the following is classified as an insoluble fiber?
Answer: C
Difficulty: 1 Easy
Section: 05.01
Topic: Complex carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
37) Which of the following dietary fibers are classified as soluble fibers?
Answer: A
Difficulty: 2 Medium
Section: 05.01
Topic: Complex carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Understand
Est Time: 0-1 minute
38) ________ is defined as fiber that is added to foods and provides health benefits.
Answer: B
Difficulty: 1 Easy
Section: 05.01
Topic: Complex carbohydrates; Food sources
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
39) When increasing fiber intake, always ________.
Answer: B
Difficulty: 2 Medium
Section: 05.06
Topic: Nutrient functions
Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Bloom’s: Understand
Est Time: 0-1 minute
40) Pouches that form in the walls of the large intestine due to excessive exertion during defecation are called ________.
Answer: C
Difficulty: 1 Easy
Section: 05.04
Topic: Digestive disorders
Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Bloom’s: Remember
Est Time: 0-1 minute
41) During the inflammatory phase of diverticulitis, treatment includes antibiotics and a diet that is ________.
Answer: A
Difficulty: 2 Medium
Section: 05.04
Topic: Digestive disorders
Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Bloom’s: Understand
Est Time: 0-1 minute
42) The AI for fiber for women is ________.
Answer: B
Difficulty: 1 Easy
Section: 05.03
Topic: Dietary requirements
Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Bloom’s: Remember
Est Time: 0-1 minute
43) An increased fiber intake within recommended guidelines may ________.
Answer: D
Difficulty: 2 Medium
Section: 05.03
Topic: Dietary requirements
Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Bloom’s: Understand
Est Time: 0-1 minute
44) Which of the following combinations of foods would provide the most dietary fiber?
Answer: A
Explanation: Kidney beans, whole wheat bread, and apple all contain good sources of dietary fiber.
Difficulty: 3 Hard
Section: 05.02
Topic: Complex carbohydrates; Food sources
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Apply
Est Time: 0-1 minute
45) Of the total day’s energy intake, most dietary guidelines recommend that carbohydrates provide ________ of energy.
Answer: C
Difficulty: 1 Easy
Section: 05.03
Topic: Carbohydrates
Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Bloom’s: Remember
Est Time: 0-1 minute
46) Why is excess sugar consumption discouraged?
Answer: D
Difficulty: 2 Medium
Section: 05.06
Topic: Simple carbohydrates
Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Bloom’s: Understand
Est Time: 0-1 minute
47) According to the Dietary Guidelines for Americans, consumers should limit their intake of added sugars to ________ percent of total energy.
Answer: D
Difficulty: 1 Easy
Section: 05.03
Topic: Simple carbohydrates
Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Bloom’s: Remember
Est Time: 0-1 minute
48) Consuming more than 60 grams of fiber per day poses some health risks, such as ________.
Answer: D
Difficulty: 2 Medium
Section: 05.06
Topic: Complex carbohydrates
Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Bloom’s: Understand
Est Time: 0-1 minute
49) A trade name for aspartame is ________.
Answer: B
Difficulty: 1 Easy
Section: 05.02
Topic: Alternative sweeteners
Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.
Bloom’s: Remember
Est Time: 0-1 minute
50) A person diagnosed with phenylketonuria (PKU) should avoid products containing ________.
Answer: B
Explanation: Individuals with PKU cannot breakdown phenylalanine, which is contained in aspartame.
Difficulty: 3 Hard
Section: 05.02
Topic: Alternative sweeteners
Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.
Bloom’s: Apply
Est Time: 0-1 minute
51) All persons with diabetes ________.
Answer: B
Explanation: As diabetes is a disorder where blood sugar is not regulated correctly, all individuals with diabetes must eat a diet that controls the amount of blood sugar released into their bloodstream. This is done through controlled/consistent carbohydrate intake.
Difficulty: 3 Hard
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Apply
Est Time: 0-1 minute
52) Which of the following is the best source of starch?
Answer: B
Explanation: Oats contain carbohydrate in the form of starch.
Difficulty: 3 Hard
Section: 05.02
Topic: Complex carbohydrates; Food sources
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Apply
Est Time: 0-1 minute
53) Which of the following is classified as a non-nutritive sweetener?
Answer: C
Difficulty: 2 Medium
Section: 05.02
Topic: Alternative sweeteners
Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.
Bloom’s: Understand
Est Time: 0-1 minute
54) Which of the following population groups is at lowest risk of type 2 diabetes?
Answer: A
Explanation: All other options are higher-risk groups for type 2 diabetes.
Difficulty: 3 Hard
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Apply
Est Time: 0-1 minute
55) Usual symptoms of diabetes mellitus include ________.
Answer: D
Difficulty: 1 Easy
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Remember
Est Time: 0-1 minute
56) Which condition is NOT usually associated with type 2 diabetes?
Answer: A
Difficulty: 2 Medium
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Understand
Est Time: 0-1 minute
57) The most common type of diabetes mellitus is ________.
Answer: B
Difficulty: 1 Easy
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Remember
Est Time: 0-1 minute
58) Which of the following foods has the highest glycemic index?
Answer: C
Explanation: See GI list. Potatoes have a higher number than other options listed.
Difficulty: 3 Hard
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Apply
Est Time: 0-1 minute
59) Treatment for reactive hypoglycemia includes ________.
Answer: B
Explanation: In reactive hypoglycaemia, where the blood sugar is low, an individual should consume consistent, controlled carbohydrates throughout the day in order to better regulate blood sugar levels.
Difficulty: 3 Hard
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Apply
Est Time: 0-1 minute
60) The focus on low-glycemic load foods can aid in the control of diabetes.
Answer: TRUE
Explanation: TRUE statement
Difficulty: 2 Medium
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Understand
Est Time: 0-1 minute
61) Soluble dietary fibers have been shown to reduce serum cholesterol.
Answer: TRUE
Explanation: TRUE statement
Difficulty: 2 Medium
Section: 05.01
Topic: Complex carbohydrates
Learning Objective: 05.04 List the functions of carbohydrates in the body.
Bloom’s: Understand
Est Time: 0-1 minute
62) Diabetic exchanges and carbohydrate counting are effective ways for diabetics to monitor daily carbohydrate intake.
Answer: TRUE
Explanation: TRUE statement
Difficulty: 2 Medium
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Understand
Est Time: 0-1 minute
63) Persons with diabetes can never eat sugar.
Answer: FALSE
Explanation: An individual with diabetes CAN consume sugar; however, it should be in controlled amounts, and planned in accordance with other meals and medication. Choices should also ideally be mainly from lower glycemic index foods.
Difficulty: 1 Easy
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Remember
Est Time: 0-1 minute
64) The adequate intake for dietary fiber is set at 14 g/1000 kcal.
Answer: TRUE
Explanation: TRUE statement
Difficulty: 1 Easy
Section: 05.03
Topic: Dietary requirements
Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Bloom’s: Remember
Est Time: 0-1 minute
65) High-fiber diets can impair the absorption of trace minerals.
Answer: TRUE
Explanation: TRUE statement
Difficulty: 1 Easy
Section: 05.06
Topic: Complex carbohydrates; Digestion, absorption, and transport
Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Bloom’s: Remember
Est Time: 0-1 minute
66) The glycemic index is a ratio of the blood glucose response of a given food compared with a standard.
Answer: TRUE
Explanation: TRUE statement
Difficulty: 1 Easy
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Remember
Est Time: 0-1 minute
67) Metabolic syndrome is characterized by insulin resistance, obesity, hypertension, and hyperlipidemia.
Answer: TRUE
Explanation: TRUE statement
Difficulty: 1 Easy
Section: 05.06
Topic: Blood glucose regulation; Cardiovascular disease
Learning Objective: 05.08 Describe dietary measures to reduce the risk of developing type 2 diabetes.
Bloom’s: Remember
Est Time: 0-1 minute
68) The RDA for carbohydrate intake is 300 g/day.
Answer: FALSE
Explanation: The RDA for carbohydrates is 130g/day.
Difficulty: 1 Easy
Section: 05.03
Topic: Carbohydrates
Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Bloom’s: Remember
Est Time: 0-1 minute
69) Sucralose is a nutritive sweetener that is approximately the same sweetness as honey.
Answer: FALSE
Explanation: Sucralose is an alternative sweetener that is approximately 600 times sweeter than sucroses.
Difficulty: 1 Easy
Section: 05.02
Topic: Alternative sweeteners
Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.
Bloom’s: Remember
Est Time: 0-1 minute
70) The Atkins diet promotes a high-carbohydrate, low-fat diet pattern.
Answer: FALSE
Explanation: The Atkins diet promotes low-carbohydrate, high-fat/protein pattern.
Difficulty: 1 Easy
Section: 05.03
Topic: Carbohydrates
Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Bloom’s: Remember
Est Time: 0-1 minute
71) Sucrose is made up of glucose + glucose.
Answer: FALSE
Explanation: Sucrose is made up of glucose + fructose.
Difficulty: 1 Easy
Section: 05.01
Topic: Simple carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
72) Raffinose and stachyose are examples of polysaccharides.
Answer: FALSE
Explanation: Raffinose and stachyose are oligosaccharides.
Difficulty: 2 Medium
Section: 05.01
Topic: Complex carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Understand
Est Time: 0-1 minute
73) Maintaining one’s ideal body weight is a good means of decreasing risk of type 2 diabetes.
Answer: TRUE
Explanation: TRUE statement
Difficulty: 2 Medium
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.08 Describe dietary measures to reduce the risk of developing type 2 diabetes.
Bloom’s: Understand
Est Time: 0-1 minute
74) Scientists have shown that eating a high sugar diet causes diabetes.
Answer: FALSE
Explanation: Eating a high sugar diet alone has not been proved to directly CAUSE diabetes, although it may contribute through weight gain and other factors.
Difficulty: 2 Medium
Section: 05.06
Topic: Simple carbohydrates; Blood glucose regulation
Learning Objective: 05.08 Describe dietary measures to reduce the risk of developing type 2 diabetes.
Bloom’s: Understand
Est Time: 0-1 minute
75) Glycogen is made of glucose units linked by beta bonds.
Answer: FALSE
Explanation: Glycogen is made of glucose units linked by ALPHA bonds.
Difficulty: 1 Easy
Section: 05.01
Topic: Complex carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
76) Sorbitol, mannitol, and xylitol are nutritive sweeteners used in sugarless gum and candies.
Answer: TRUE
Explanation: TRUE statement
Difficulty: 1 Easy
Section: 05.02
Topic: Alternative sweeteners
Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.
Bloom’s: Remember
Est Time: 0-1 minute
77) An adequate carbohydrate intake is important in preventing ketosis and sparing protein from use as an energy source.
Answer: TRUE
Explanation: TRUE statement
Difficulty: 1 Easy
Section: 05.04
Topic: Nutrient functions
Learning Objective: 05.04 List the functions of carbohydrates in the body.
Bloom’s: Remember
Est Time: 0-1 minute
78) Indigestible carbohydrates play a role in promoting bowel health and preventing obesity.
Answer: TRUE
Explanation: TRUE statement
Difficulty: 1 Easy
Section: 05.04
Topic: Nutrient functions
Learning Objective: 05.04 List the functions of carbohydrates in the body.
Bloom’s: Remember
Est Time: 0-1 minute
79) Indigestible carbohydrates play a role in enhancing blood glucose control.
Answer: TRUE
Explanation: TRUE statement
Difficulty: 1 Easy
Section: 05.04
Topic: Nutrient functions; Blood glucose regulation
Learning Objective: 05.04 List the functions of carbohydrates in the body.
Bloom’s: Remember
Est Time: 0-1 minute
80) Saliva contains an enzyme called maltase that aids in the breakdown of maltose in the mouth.
Answer: FALSE
Explanation: Saliva contains salivary amylase.
Difficulty: 1 Easy
Section: 05.05
Topic: Digestion, absorption, and transport
Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.
Bloom’s: Remember
Est Time: 0-1 minute
81) Monosaccharides are absorbed by an active absorption process.
Answer: TRUE
Explanation: TRUE statement
Difficulty: 1 Easy
Section: 05.05
Topic: Digestion, absorption, and transport
Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.
Bloom’s: Remember
Est Time: 0-1 minute
82) Insoluble fiber is readily metabolized into acids and gases by bacteria in the large intestine.
Answer: FALSE
Explanation: Insoluble fibers do not dissolve in water and are not metabolized by bacteria in the large intestine.
Difficulty: 1 Easy
Section: 05.05
Topic: Carbohydrates; Digestion, absorption, and transport
Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.
Bloom’s: Remember
Est Time: 0-1 minute
83) Fructose is taken up by the absorptive cells of the small intestine via facilitated diffusion.
Answer: TRUE
Explanation: TRUE statement
Difficulty: 1 Easy
Section: 05.05
Topic: Carbohydrates; Digestion, absorption, and transport
Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.
Bloom’s: Remember
Est Time: 0-1 minute
Match each type of carbohydrate with its description.
84) Maltose
Difficulty: 1 Easy
Section: 05.01
Topic: Carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
85) Sucrose
Difficulty: 1 Easy
Section: 05.01
Topic: Carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
86) Lactose
Difficulty: 1 Easy
Section: 05.01
Topic: Carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
87) Amylose
Difficulty: 1 Easy
Section: 05.01
Topic: Carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 0-1 minute
Answers: 84) D 85) C 86) B 87) A
88) Name 3 health benefits derived from increased dietary fiber intake.
Answer: When consumed in adequate quantities, these fibers have been shown to lower blood cholesterol levels and blood glucose levels, thereby reducing risks of cardiovascular disease and diabetes. In addition, fiber can decrease intestinal transit time, thus reducing risks of constipation and diverticular disease. Also, increases feeling of fullness and reduces obesity risk, as well as potentially other cancers and chronic diseases related to digestive tract.
Difficulty: 2 Medium
Section: 05.04
Topic: Complex carbohydrates
Learning Objective: 05.04 List the functions of carbohydrates in the body.
Bloom’s: Understand
Est Time: 3-5 minutes
89) What foods do individuals with phenylketonuria (PKU) need to avoid?
Answer: Individuals with the genetic disease phenylketonuria (PKU), which interferes with the metabolism of the amino acid phenylalanine, also should avoid aspartame because of its high phenylalanine content.
Difficulty: 3 Hard
Section: 05.02
Topic: Alternative sweeteners
Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.
Bloom’s: Apply
Est Time: 3-5 minutes
90) Name 3 typical symptoms of type 1 diabetes.
Answer: In type 1 diabetes, individuals develop the classic symptoms of hyperglycemia (increased hunger, thirst, urination, and weight loss). No one symptom is diagnostic of diabetes. Other symptoms—such as unexplained weight loss, exhaustion, and blurred vision—may accompany these symptoms.
Difficulty: 1 Easy
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Remember
Est Time: 3-5 minutes
91) List 3 monosaccharides.
Answer: glucose, fructose, galactose
Difficulty: 1 Easy
Section: 05.01
Topic: Simple carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 3-5 minutes
92) List 3 disaccharides.
Answer: Answer: sucrose, maltose, lactose
Difficulty: 1 Easy
Section: 05.01
Topic: Simple carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 3-5 minutes
93) What does the term “functional fiber” mean?
Answer: Fiber added to foods that has shown to provide health benefit
Difficulty: 1 Easy
Section: 05.01
Topic: Complex carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Remember
Est Time: 3-5 minutes
94) List and explain which two primary hormones are regularly involved in maintaining normal blood glucose levels.
Answer: Insulin is a hormone produced by beta cells of the pancreas. Among other processes, insulin increases the synthesis of glycogen in the liver and the movement of glucose from the bloodstream into muscle and adipose cells. Another pancreatic hormone, called glucagon, is secreted in response to a decrease in blood glucose. It prompts the breakdown of glycogen in the liver and promotes gluconeogenesis, resulting in the release of glucose to the bloodstream and the normalization of blood glucose levels.
Difficulty: 3 Hard
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Analyze
Est Time: 3-5 minutes
95) List 3 ways to decrease the risk of developing type 2 diabetes.
Answer: Regular exercise, consuming lower glycemic index foods, weight control/maintain healthy weight, following the DGAs, regular screening if at risk
Difficulty: 3 Hard
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.08 Describe dietary measures to reduce the risk of developing type 2 diabetes.
Bloom’s: Apply
Est Time: 3-5 minutes
96) List 3 examples of non-nutritive sweeteners.
Answer: Non-nutritive (alternative or artificial) sweeteners provide very-low-calorie or non-caloric sugar substitutes for people with diabetes and those trying to lose (or control) body weight. Alternative sweeteners include saccharin, cyclamate, aspartame, neotame, sucralose, acesulfame-K, tagatose, stevia, and monk fruit.
Difficulty: 1 Easy
Section: 05.02
Topic: Alternative sweeteners
Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.
Bloom’s: Remember
Est Time: 3-5 minutes
97) List 3 primary functions of carbohydrates.
Answer: Providing energy, sparing protein as an energy source, preventing ketosis
Difficulty: 1 Easy
Section: 05.04
Topic: Nutrient functions
Learning Objective: 05.04 List the functions of carbohydrates in the body.
Bloom’s: Remember
Est Time: 3-5 minutes
98) List 3 health concerns associated with a low-fiber diet.
Answer: constipation/GI irregularity, GI health problems, overweight/obesity, high sugar intake, excess calorie intake, insufficient micronutrient intake.
Difficulty: 2 Medium
Section: 05.03
Topic: Complex carbohydrates
Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Bloom’s: Understand
Est Time: 3-5 minutes
99) After carbohydrates are absorbed from the intestine, which of the following organs receives the absorbed carbohydrates first?
Answer: B
Difficulty: 2 Medium
Section: 05.05
Topic: Carbohydrates; Digestion, absorption, and transport
Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.
Bloom’s: Understand
Est Time: 0-1 minute
100) Which of the following foods contains the least amount of lactose per serving?
Answer: C
Explanation: Bagel is not a dairy product and has no galactose or lactose.
Difficulty: 3 Hard
Section: 05.01
Topic: Food sources; Simple carbohydrates
Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Bloom’s: Apply
Est Time: 0-1 minute
101) Which of the following organs is the first to respond to a rise in blood glucose levels?
Answer: D
Explanation: Pancreas creates and releases INSULIN, which allows blood glucose to enter the cells, and therefore lowers blood glucose levels.
Difficulty: 3 Hard
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Apply
Est Time: 0-1 minute
102) Changes in blood glucose levels will typically result in the following scenario:
Answer: B
Explanation: This is the correct sequence of event and hormone response.
Difficulty: 3 Hard
Section: 05.06
Topic: Blood glucose regulation
Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and dietary treatments for diabetes.
Bloom’s: Apply
Est Time: 0-1 minute
103) What is stevia?
Answer: A
Difficulty: 1 Easy
Section: 05.02
Topic: Alternative sweeteners
Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.
Bloom’s: Remember
Est Time: 0-1 minute
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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.
