Question 1

The body is capable of making glucose from non-carbohydrate nutrients, such as protein, by a process referred to as ________.

Accepted Answer

A)  glycogenesis
B)  glycolysis
C)  gluconeogenesis
D)  ketosis

Question 2

The principal function of dietary carbohydrate is to provide ________.

Accepted Answer

A)  bulk in the diet
B)  structural material
C)  sweetness in foods
D)  energy

Question 3

Which condition is NOT usually associated with type 2 diabetes?

Accepted Answer

A)  Autoimmune destruction of beta cells of the pancreas
B)  Hyperglycemia
C)  Age of onset usually over 40
D)  Obesity

Question 4

According the Food and Nutrition Board of the Institute of Medicine, consumers should limit their intake of added sugars to ____________ percent of total energy.

Accepted Answer

A)  0
B)  6
C)  10
D)  25

Question 5

Primary lactose maldigestion results from ________.

Accepted Answer

A)  lactase insufficiency
B)  drinking lactose-fortified milks
C)  bacteria inhabiting the small intestine
D)  living in such locations as Mexico, China, Africa, or the Mediterranean

Question 6

Low blood glucose is called ____________, whereas high blood glucose is called ____________.

Accepted Answer

A)  hypoglycemia; hyperglycemia
B)  metabolic syndrome; hyperglycemia
C)  hypoglycemia; polydipsia
D)  hyperglycemia; hypoglycemia

Question 7

The three elements in simple sugar are ________.

Accepted Answer

A)  carbon, hydrogen, and oxygen
B)  carbon, hydrogen, and nitrogen
C)  carbon, hydrogen, and sulfur
D)  carbon, nitrogen, and oxygen

Question 8

Which of the following is classified as an insoluble fiber?

Accepted Answer

A)  pectin
B)  mucilage
C)  cellulose
D)  gums

Question 9

List 3 ways to decrease the risk of developing type 2 diabetes.

Accepted Answer

To decrease the risk of developing type ...

Question 10

When increasing fiber intake, always ________.

Accepted Answer

A)  take a fiber supplement
B)  increase fluids
C)  use simple carbohydrates
D)  increase protein intake also

Question 11

Food processors and manufacturers use amylopectins to produce sauces and gravies for frozen foods because they ________.

Accepted Answer

A)  are easily digested
B)  are resistant to spoilage
C)  form a stable starch gel
D)  are sweet tasting

Question 12

The human brain and other nerve tissues use mostly _________________ as fuel.

Accepted Answer

A)  fructose
B)  protein
C)  ethanol
D)  glucose

Question 13

Usual symptoms of diabetes mellitus include ________.

Accepted Answer

A)  weight change
B)  excessive thirst and urination
C)  blurred vision
D)  All of these choices are correct

Question 14

The enzyme sucrase breaks down sucrose into ________.

Accepted Answer

A)  glucose + glucose
B)  lactic acid
C)  glucose + fructose
D)  glucose + maltose

Question 15

If no glucose is available from dietary carbohydrate, glucose in the blood may be derived from ________.

Accepted Answer

A)  muscle glycogen and liver glycogen
B)  triglyceride breakdown
C)  muscle glycogen and fatty acids
D)  sugar alcohols

Question 16

An example of an oligosaccharide is ________.

Accepted Answer

A)  maltose
B)  raffinose
C)  galactose
D)  glycogen

Question 17

List 3 monosaccharides.

Accepted Answer

Three common monosaccharides are:

1. Gl...

Question 18

Consuming more than 60 grams of fiber per day poses some health risks, such as ________.

Accepted Answer

A)  decreased mineral absorption due to chemical binding by the fiber
B)  blockage of the intestinal tract
C)  decreased appetite in some individuals
D)  All of these choices are accurate

Question 19

Sucralose is a nutritive sweetener that is approximately the same sweetness as honey.

Accepted Answer

A) True 
 B)False

Question 20

High fiber diets can impair the absorption of trace minerals.

Accepted Answer

A) True 
 B)False

Exam 5: Carbohydrates

List 3 monosaccharides.

Correct AnswerAnswered by ExamLex AIThree common monosaccharides are:1. Gl...View AnswerShow Answer

Consuming more than 60 grams of fiber per day poses some health risks, such as ________.

Correct AnswerverifiedShow Answer

Usual symptoms of diabetes mellitus include ________.

Correct AnswerverifiedShow Answer

The principal function of dietary carbohydrate is to provide ________.

Correct AnswerverifiedShow Answer

According the Food and Nutrition Board of the Institute of Medicine, consumers should limit their intake of added sugars to ____________ percent of total energy.

Correct AnswerverifiedShow Answer

List 3 ways to decrease the risk of developing type 2 diabetes.

Correct AnswerAnswered by ExamLex AITo decrease the risk of developing type ...View AnswerShow Answer

The human brain and other nerve tissues use mostly _________________ as fuel.

Correct AnswerverifiedShow Answer

If no glucose is available from dietary carbohydrate, glucose in the blood may be derived from ________.

Correct AnswerverifiedShow Answer

Low blood glucose is called ____________, whereas high blood glucose is called ____________.

Correct AnswerverifiedShow Answer

Which condition is NOT usually associated with type 2 diabetes?

Correct AnswerverifiedShow Answer

Food processors and manufacturers use amylopectins to produce sauces and gravies for frozen foods because they ________.

Correct AnswerverifiedShow Answer

Primary lactose maldigestion results from ________.

Correct AnswerverifiedShow Answer

The three elements in simple sugar are ________.

Correct AnswerverifiedShow Answer

An example of an oligosaccharide is ________.

Correct AnswerverifiedShow Answer

The body is capable of making glucose from non-carbohydrate nutrients, such as protein, by a process referred to as ________.

Correct AnswerverifiedShow Answer

The enzyme sucrase breaks down sucrose into ________.

Correct AnswerverifiedShow Answer

Sucralose is a nutritive sweetener that is approximately the same sweetness as honey.

Correct AnswerverifiedShow Answer

High fiber diets can impair the absorption of trace minerals.

Correct AnswerverifiedShow Answer

Which of the following is classified as an insoluble fiber?

Correct AnswerverifiedShow Answer

When increasing fiber intake, always ________.

Correct AnswerverifiedShow Answer

Correct Answer
Answered by ExamLex AI
Three common monosaccharides are:

1. Gl...
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Answered by ExamLex AI
To decrease the risk of developing type ...
View Answer

Correct Answer
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Low blood glucose is called , whereas high blood glucose is called .

Correct Answer
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