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Nutrition Science > Chapter 4 Practice Test > Flashcards

Chapter 4 Practice Test Flashcards

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1
Q

All of the following are sources of dietary carbohydrates expect..

A

Fish

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2
Q

What type of nutrient is starch?

A

Complex Carbohydrate

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3
Q

What component accounts for the usually sweet taste of fruits?

A

Simple Sugars

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4
Q

What is the reaction that links two monosaccharides together?

A

Condensation

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5
Q

Which of the following is a byproduct of the condensation of two molecules of glucose?

A

Water

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6
Q

What is the composition of sucrose?

A

One glucose and one fructose unit

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7
Q

Which of the following is a component of all three dietary disaccharides?

A

Glucose

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8
Q

What is the principle carbohydrate of milk?

A

Lactose

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9
Q

What is the name of the animal polysaccharide composed of glucose units?

A

Glycogen

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10
Q

Glycogen is stored mainly in which of the following tissues?

A

Muscle and Liver

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11
Q

What are cellulose, pectin, hemicellulose, and lignin?

A

Fibers

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12
Q

Which of the following is a feature of the pectins?

A

They are used to thicken jelly

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13
Q

Water-soluble fibers include all of the following except

A

Lignins

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14
Q

A “functional fiber” is one that

A

is extracted from plants and has a beneficial health effect

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15
Q

Which of the following plays a major role in the breakdown of certain types of dietary fiber in the large intestine

A

Bacteria

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16
Q

Which of the following contains at least amount of fiber?

A

White Rice

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17
Q

Enzymatic digestion of starches takes place in the small intestine and also in the

A

mouth

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18
Q

What is the primary absorption site for digestible carbohydrates?

A

Small Intestine

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19
Q

What is the first organ to receive carbohydrates absorbed from the intestine?

A

Liver

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20
Q

All of the following are symptoms of lactose intolerance expect

A

Constipation

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21
Q

A person diagnosed with milk allergy would be sensitive to the milk’s

A

lactose

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22
Q

Which of the following is a characteristic of yogurt

A

Bacteria in yogurt produce lactase

23
Q

What is the chief reason that many people with lactose intolerance can consume foods containing some lactose without suffering any symptoms?

A

A change occurs in the GI Bacteria

24
Q

Among the following population groups, which shows the highest prevalence of lactose intolerance?

A

African Americans

25
Q

Which of the following ingredients listed on food labels would be acceptable to the person who is highly intolerant to lactose in the diet?

A

Dextrins

26
Q

Gluconeogenesis is a term that describes the synthesis of

A

glucose from a non-carbohydrate substance

27
Q

What is the primary function of insulin?

A

Lowers blood glucose levels

28
Q

When blood glucose concentrations falls, what pancreatic hormone is secreted to stimulate release of stored glucose?

A

Glucagon

29
Q

Which of the following is a typical response of the body to changes in blood glucose?

A

Blood glucose levels that fall too low signal the release of glucagon

30
Q

When you are under physical stress, what hormone is released quickly to stimulate an increase in blood glucose concentration?

A

Ephinephrine

31
Q

Which of the following is a feature of diabetes

A

Dietary management should focus on total carbohydrate intake rather than the type of carbohydrate consumed?

32
Q

Which of the following are characteristic of the conditions diabetes and hypoglycemia?

A

Both benefit from the inclusion of fiber-rich foods and consumption of smaller, more frequent meals

33
Q

Your nephew Jimmy, who is 10 years old, has been giving himself a shot in the thigh everyday for the past year, He confides in you that he craves candy but was told by his parents that he can only eat sugar-free snacks. From which of the following conditions does Jimmy most likely suffer?

A

Type 1 Diabetes

34
Q

Which of the following is a feature of diabetes

A

Many people with type 22 diabetes are obese

35
Q

What is the predominant sweetener used in formulating beverages?

A

High-Fructose corn syrup

36
Q

Honey contains

A

more kcalories per teaspoon than sucrose

37
Q

Which of the following sweeteners contains a significant amount of calcium?

A

Molasses

38
Q

Which of the following is best known to result from regular ingestion of sugar?

A

Dental Caries

39
Q

Which of the following recommendations will help to reduce the incidence of dental caries when the diet contains sugary foods?

A

Eat a sugary snack all at one time rather than in parts throughout the day

40
Q

Which of the following is known to correlate most strongly with reduced risk of deaths from heart disease?

A

High fiber intake

41
Q

Which of the following is not a feature of high-fiber foods?

A

Provide more energy per gram than processed foods

42
Q

In general, a diet that is modified by substituting complex carbohydrates for pure sugars results in a diet that is higher in

A

Fiber

43
Q

Which of the following are characteristic of a high-fiber diet except

A

it may reduce risk of lung cancer but increase risk of breast cnacer

44
Q

According to most dietary guidelines, what percentage of the day’s total energy intake should be furnished by carbohydrates?

A

45-65

45
Q

What is the RDA for carbohydrates?

A

130 g

46
Q

Allen is 20 years old and asks for help in selecting a fiber-rich diet. After he ranks the kinds of food he likes to eat, you provide him with a list of food items consisting of

A

1 cup baked beans, 1 medium apple , 1 banana, 1 1/2 cups oatmeal, 1 ounce 100% bran cereal, and 1/2 cup chopped raw carrots

47
Q

According to the American Dietetic Association, what is the recommended daily intake of dietary fiber?

A

20-35g

48
Q

What is stevia

A

An herb-derived sweetener

49
Q

What sweetener should be avoided by people with PKU

A

Asparatame

50
Q

Among the alternative sweeteners available in the United States, which has a structure that integrates chlorine atoms?

A

Sucralose

51
Q

High intakes of aspartame are known to

A

decrease the threshold for seizures in epilepsy

52
Q

When consumed in excess, which of the following is most likely to lead to diarrhea?

A

Sorbitol

53
Q

Which of the following is a characteristic of the sugar replacers (sugar alcohols)?

A

They have a low glycemic index

Nutrition Science (2 decks)

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