Gropper - Fiber Flashcards
Dietary fiber is currently defined as ____.
(A) carbohydrates and lignin that are nondigestible by human enzymes and are intact and intrinsic in plants
(B) carbohydrates that are nondigestible by human enzymes; have been isolated, extracted or manufactured; and have been shown to have beneficial physiological effects in humans
(C) crude fiber
(D) the same as functional fiber
(A) carbohydrates and lignin that are nondigestible by human enzymes and are intact and intrinsic in
plants
Functional fiber is currently defined as ____.
(A) carbohydrates and lignin that are nondigestible by human enzymes and are intact and intrinsic in
plants
(B) carbohydrates that are nondigestible by human enzymes; have been isolated, extracted or manufactured; and have been shown to have beneficial physiological effects in humans
(C) all dietary fiber
(D) the same as crude fiber
(B) carbohydrates that are nondigestible by human enzymes; have been isolated, extracted or manufactured; and have been shown to have beneficial physiological effects in humans
Which of the following is considered a functional fiber?
(A) hemicellulose
(B) fructans
(C) psyllium
(D) lignin
(C) psyllium
Dietary fibers are mainly provided by ____.
(A) proteins that have been heated with sugars
(B) plant cell walls
(C) chitin and chitosan
(D) plant gums
(B) plant cell walls
Which type of bond imparts a three-dimensional structure to cellulose?
(A) covalent
(B) ionic
(C) hydrogen
(D) glycosidic
(C) hydrogen
Which component of cereals contains the most fiber?
(A) germ layer
(B) endosperm
(C) husk
(D) bran
(D) bran
Which type of food does not contain cellulose purified from wood?
(A) canned green beans
(B) cake mixes
(C) sandwich spreads
(D) fruit juice mixes
(A) canned green beans
Which component of the cell wall contributes to the fiber content of foods?
(A) waxes
(B) cutin
(C) bran layer
(D) suberin
(C) bran layer
Which group of high-fiber foods contains the greatest quantities of hemicellulose?
(A) legumes
(B) whole-grain cereals and bran
(C) fruits
(D) vegetables
(B) whole-grain cereals and bran
Which cereals contain more fiber than other grains?
(A) rye and barley
(B) wheat and corn
(C) rye and wheat
(D) oats and wheat
(A) rye and barley
Pectins are part of the cell wall and middle lamella and are not ____.
(A) water soluble
(B) gel forming
(C) stable at acidic pHs
(D) stable at basic pHs
(D) stable at basic pHs
Which fiber is often added to foods as a thickening or texturing agent?
(A) lignin
(B) gums
(C) cellulose
(D) hemicellulose
(C) cellulose
What is a water-soluble, gel-forming fiber that functions in the plant as intracellular cement and that is used commercially to make jellies and to provide fiber in enteral formulas?
(A) lignin
(B) gum
(C) pectin
(D) cellulose
(C) pectin
What are the hydrocolloids that are secreted at a site of injury on a plant or surround the endosperm of some seeds and that are used as thickening agents?
(A) lignin
(B) cellulose
(C) pectins
(D) gums
(D) gums
What are plant polysaccharides found in flax and psyllium that are effective in reducing serum LDL cholesterol?
(A) beta-glucans
(B) fructans
(C) mucilages
(D) chitin
(A) beta-glucans
Common food sources of fructans are ____.
(A) strawberries, apples, and citrus fruits
(B) whole grains
(C) chicory, onions, and Jerusalem artichokes
(D) legumes
(C) chicory, onions, and Jerusalem artichokes
Which of the following fibers stimulates the growth of bifidobacteria and thus are considered prebiotics?
(A) lignins
(B) fructans
(C) β-glucans
(D) cellulose
(B) fructans
Which substance is used to replace fat in fillings, dairy products, and dressings?
(A) fructooligosaccharides
(B) mucilages
(C) inulin
(D) β-glucans
(C) inulin
An example of an RS1 starch is ____.
(A) unripe bananas
(B) whole grains and seeds
(C) avocados
(D) corn-based products
(B) whole grains and seeds
The predominant source of chitin is ____.
(A) shells of crab, lobster, and shrimp
(B) bran
(C) vegetables
(D) fruits
(A) shells of crab, lobster, and shrimp
β-glucans are found in ____.
(A) oat products and barley
(B) citrus fruits, strawberries, and apples
(C) chicory, asparagus, and onions
(D) bran, nuts, and legumes
(A) oat products and barley
Gums are found in ____.
(A) nuts, peas, and root vegetables
(B) shells of crabs, shrimp, and lobster
(C) oatmeal, barley, and legumes
(D) citrus fruits, strawberries, and raspberries
(C) oatmeal, barley, and legumes
Glycemic control is ____ in response to foods rich in fiber or to fiber supplements.
(A) unchanged
(B) improved
(C) reduced
(D) not known
(B) improved
Which of the following high-fiber foods are most effective in lowering serum cholesterol?
(A) corn and wheat
(B) chitosan and chitin
(C) rice bran and wheat bran
(D) oat bran
(D) oat bran
Which fiber type is slowly fermentable?
(A) lignin
(B) pectin
(C) gums
(D) resistant starch
(A) lignin
Which volatile short-chain fatty acid is believed to lower serum cholesterol by acting as an inhibitor of cholesterol biosynthesis?
(A) acetic
(B) butyric
(C) propionic
(D) palmitic
(C) propionic
Because fibers absorb primary bile acids to promote their excretion, they help to protect against ____.
(A) colon cancer
(B) diarrhea
(C) prostate cancer
(D) melanoma
(D) melanoma
Which scenario is NOT a typical gastrointestinal response to ingestion of dietary fiber?
(A) increased glucose absorption
(B) delayed gastric emptying
(C) increased bile acid excretion
(D) increased fecal bulk
(A) increased glucose absorption
Which mechanism is not associated with the manner in which fiber lowers serum cholesterol concentrations?
(A) decreased transit time
(B) increased excretion of bile acids in the feces
(C) a shift of bile acid pools toward chenodeoxycholic acid, which inhibits HMG-CoA reductase
(D) production of propionic acid from gut fermentation of fiber
(A) decreased transit time
By what mechanism do soluble fibers decrease the absorption of lipids?
(A) by increasing growth of bacteria that use the lipids
(B) by lowering blood cholesterol
(C) by adsorbing/interacting with lipids
(D) by reducing mineral absorption
(C) by adsorbing/interacting with lipids
