Test Bank Nutrition for Health and Healthcare 6th Edition DeBruyne Pinna

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Test Bank Nutrition for Health and Healthcare 6th Edition DeBruyne Pinna

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WITH ANSWERS

 

Test Bank Nutrition for Health and Healthcare 6th Edition DeBruyne Pinna

 

True / False

 

1. Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.

  a. True
  b. False

 

ANSWER:   True
REFERENCES:   3.0 Introduction
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.0 Introduction
KEYWORDS:   Blooms: Understand

 

2. Most dietary fiber provides little or no energy.

  a. True
  b. False

 

ANSWER:   True
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Understand

 

3. A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. This clients sugar intake falls within the same range as added sugar intakes for the USDA Food Patterns recommendations.

  a. True
  b. False

 

ANSWER:   True
REFERENCES:   3.4 Health Effects of Sugars and Alternative Sweeteners
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.4 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.
KEYWORDS:   Blooms: Apply

 

4. Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks.

  a. True
  b. False

 

ANSWER:   False
REFERENCES:   3.4 Health Effects of Sugars and Alternative Sweeteners
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.4 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.
KEYWORDS:   Blooms: Understand

 

5. A client consumes 2000 kcalories per day and 200 grams of carbohydrate. This person meets the current dietary recommendations for carbohydrate intake.

  a. True
  b. False

 

ANSWER:   False
REFERENCES:   3.5 Health Effects of Starch and Dietary Fibers
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.5 Identify the health benefits of, and recommendations for, starches and fibers.
KEYWORDS:   Blooms: Apply

 

6. Cindy consumed 1 cup of vegetables, 1 cup of fruit, 5 ounces of whole grains, and 1 cup of legumes during the day. Cindy met the DV recommendation for fiber for the day.

  a. True
  b. False

 

ANSWER:   True
REFERENCES:   3.5 Health Effects of Starch and Dietary Fibers
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.5 Identify the health benefits of, and recommendations for, starches and fibers.
KEYWORDS:   Blooms: Apply

 

Multiple Choice

 

7. The main function of carbohydrates in the body is to:

  a. furnish the body with energy.
  b. provide material for synthesizing cell walls.
  c. synthesize fat.
  d. insulate the body to prevent heat loss.
  e. build muscle.

 

ANSWER:   a
REFERENCES:   3.0 Introduction
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.0 Introduction
KEYWORDS:   Blooms: Remember

 

8. High-fructose corn syrup and fruit juice concentrate are examples of:

  a. starches.
  b. disaccharides.
  c. added sugars.
  d. fibers.
  e. fats.

 

ANSWER:   c
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Apply

 

9. What are the basic units of all carbohydrates?

  a. monosaccharides
  b. disaccharides
  c. polysaccharides
  d. sucrose molecules
  e. glycogen

 

ANSWER:   a
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Understand

 

10. Three monosaccharides important in nutrition are:

  a. glucose, lactose, and fructose.
  b. fructose, glucose, and sucrose.
  c. maltose, fructose, and lactose.
  d. galactose, sucrose, and lactose.
  e. fructose, glucose, and galactose.

 

ANSWER:   e
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Remember

 

11. The primary source of energy for the brain and nervous system under normal conditions is:

  a. sucrose.
  b. amino acids.
  c. fructose.
  d. glucose.
  e. fatty acids.

 

ANSWER:   d
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Remember

 

12. The hormone that moves glucose from the blood into the cells is:

  a. glucagon.
  b. insulin.
  c. testosterone.
  d. sucrose.
  e. glycogen

 

ANSWER:   b
REFERENCES:   3.2 Digestion and Absorption of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.2 Summarize carbohydrate digestion and absorption.
KEYWORDS:   Blooms: Remember

 

13. Which of the following occurs mostly as part of lactose?

  a. glucose
  b. maltose
  c. fructose
  d. galactose
  e. sucrose

 

ANSWER:   d
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Understand

 

14. Fructose is:

  a. the sweetest of the sugars.
  b. known as milk sugar.
  c. abundant in whole grains.
  d. also known as dextrose.
  e. combines with glucose to make lactose.

 

ANSWER:   a
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Understand

 

15. Fructose occurs naturally in:

  a. bread.
  b. milk.
  c. meats.
  d. fruits.
  e. glucose

 

ANSWER:   d
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Remember

 

16. Which monosaccharide is found most often in nature as a part of a disaccharide?

  a. glucose
  b. fructose
  c. maltase
  d. galactose
  e. sucrose

 

ANSWER:   d
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Understand

 

17. Which of the following compounds is a disaccharide?

  a. glucose
  b. fructose
  c. lactose
  d. galactose
  e. glycogen

 

ANSWER:   c
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Understand

 

18. What happens when blood glucose falls too low?

  a. Glucagon promotes breakdown of muscle glycogen.
  b. Glucagon promotes breakdown of liver glycogen.
  c. Insulin promotes glycogen synthesis in the liver.
  d. Insulin promotes glycogen synthesis in the muscle.
  e. Insulin promotes breakdown of muscle glycogen.

 

ANSWER:   b
REFERENCES:   3.3 Regulation of Blood Glucose
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.3 Explain how hormones control blood glucose concentrations.
KEYWORDS:   Blooms: Understand

 

19. The most familiar source of sucrose is:

  a. bread.
  b. table sugar.
  c. milk.
  d. meat.
  e. fruit.

 

ANSWER:   b
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Apply

 

20. The principal carbohydrate used to sweeten homemade iced tea is:

  a. fructose.
  b. galactose.
  c. maltose.
  d. glucose
  e. sucrose.

 

ANSWER:   e
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Apply

 

21. One molecule of maltose can yield how many molecules of glucose?

  a. one
  b. two
  c. three
  d. four
  e. twelve

 

ANSWER:   b
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Understand

 

22. Which of the following is the principal carbohydrate in milk?

  a. galactose
  b. fructose
  c. fructose
  d. fructose
  e. maltose

 

ANSWER:   d
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Apply

 

23. Chemically, lactose is a(n):

  a. monosaccharide.
  b. disaccharide.
  c. dextrose.
  d. polysaccharide.
  e. alternative sweetener.

 

ANSWER:   b
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Remember

 

24. An example of a polysaccharide is:

  a. starch.
  b. meat.
  c. fruit.
  d. protein.
  e. milk.

 

ANSWER:   a
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Apply

 

25. Which of the following carbohydrates is a polysaccharide?

  a. fructose
  b. glucose
  c. maltose
  d. lactose
  e. starch

 

ANSWER:   e
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Apply

 

26. The stored form of glucose in the body is called:

  a. glycogen.
  b. insulin.
  c. fat.
  d. maltose.
  e. protein.

 

ANSWER:   a
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Remember

 

27. Polysaccharides are composed of:

  a. one glucose unit.
  b. two glucose units.
  c. two fructose units.
  d. many glucose units.
  e. only disaccharides.

 

ANSWER:   d
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Remember

 

28. Excess glucose in the blood is converted into glycogen and stored primarily in the:

  a. brain and liver.
  b. liver and muscles.
  c. blood cells and brain.
  d. pancreas and brain.
  e. brain and muscles.

 

ANSWER:   b
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Remember

 

29. The richest sources of starch are:

  a. fruits.
  b. grains.
  c. vegetables.
  d. soybeans.
  e. legumes.

 

ANSWER:   b
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Understand

 

30. Whole grains, vegetables, and fruits are rich sources of:

  a. sucrose.
  b. protein.
  c. fat.
  d. glycogen.
  e. dietary fiber

 

ANSWER:   e
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Apply

 

31. Cellulose, pectin, hemicellulose, and gums are:

  a. nonnutritive sweeteners.
  b. sugar alcohols.
  c. fibers.
  d. forms of starch.
  e. whole grains

 

ANSWER:   c
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Apply

 

32. Which of the following is a fiber found in all vegetables, fruits, and legumes?

  a. hemicelluose
  b. pectin
  c. mucilage
  d. cellulose
  e. lignins

 

ANSWER:   d
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Understand

 

33. Which of the following fibers is a nonpolysaccharide?

  a. cellulose
  b. lignin
  c. pectin
  d. gum
  e. legumes

 

ANSWER:   b
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Apply

 

34. A food company wants to use a fiber to stabilize its new product. Which of the following would be least likely to be considered?

  a. pectins
  b. gums
  c. lignins
  d. mucilages
  e. cellulose

 

ANSWER:   c
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Analyze

 

35. Which of the following escape digestion and absorption in the small intestine?

  a. Resistant starches
  b. Polysaccharides
  c. Bacteria
  d. Disaccharides
  e. Whole grains

 

ANSWER:   a
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Apply

 

36. Fibers are categorized by:

  a. the type of chemical bonds that hold them together.
  b. their chemical and physical properties.
  c. the number of hydrogen molecules they contain.
  d. their ability to be digested by human enzymes.
  e. their ability to dissolve in water.

 

ANSWER:   b
REFERENCES:   3.1 The Chemists View of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Understand

 

37. The sugars in fruits, vegetables, grains, and milk are:

  a. usually added to these foods.
  b. considered discretionary kcalories.
  c. naturally occurring.
  d. resistant to digestion.
  e. known to add kcalories, but not nutrients.

 

ANSWER:   c
REFERENCES:   3.4 Health Effects of Sugars and Alternative Sweeteners
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.4 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.
KEYWORDS:   Blooms: Understand

 

38. The steady upward trend in sugar consumption among Americans can be attributed to:

  a. consumer demand.
  b. bans on sugary soft drinks.
  c. better food preservation techniques.
  d. improved food safety practices.
  e. food manufacturers.

 

ANSWER:   e
REFERENCES:   3.4 Health Effects of Sugars and Alternative Sweeteners
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.4 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.
KEYWORDS:   Blooms: Understand

 

39. The leading source of added sugars in the American diet is:

  a. baked goods such as cookies and cakes.
  b. fruit packed in heavy syrup.
  c. soft drinks and other sugar-sweetened beverages.
  d. chocolate bars and other candy treats.
  e. hidden sugars, such as ketchup or sauces

 

ANSWER:   c
REFERENCES:   3.4 Health Effects of Sugars and Alternative Sweeteners
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.4 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.
KEYWORDS:   Blooms: Apply

 

40. According to the World Health Organizations recommendations, no more than what percentage of daily kcalories should come from added sugars?

  a. 5
  b. 10
  c. 15
  d. 20
  e. 25

 

ANSWER:   b
REFERENCES:   3.4 Health Effects of Sugars and Alternative Sweeteners
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.4 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.
KEYWORDS:   Blooms: Remember

 

41. Which of the following statements best describes the role of sugar in the development of obesity?

  a. Sugar consumption is a direct cause of weight gain leading to obesity.
  b. The increased use of added sugars by food manufacturers is the cause of obesity.
  c. Sugar contributes to obesity when it is part of excessive energy intakes.
  d. There is no correlation between the consumption of added sugars and the rise in obesity.
  e. Alternatives to sugar (artificial sweeteners) are a greater contributor to obesity than sugar.

 

ANSWER:   c
REFERENCES:   3.4 Health Effects of Sugars and Alternative Sweeteners
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.4 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.
KEYWORDS:   Blooms: Understand

 

42. Which statement about excessive sugar consumption is true?

  a. It causes cancer.
  b. It causes heart disease.
  c. It causes dental caries.
  d. It causes hyperactive behavior in children.
  e. It causes gallbladder inflammation.

 

ANSWER:   c
REFERENCES:   3.4 Health Effects of Sugar and Alternative Sweeteners
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.4 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.
KEYWORDS:   Blooms: Understand

 

43. Which of the following ingredients is a sugar alcohol?

  a. polydextrose
  b. maltitol
  c. cellulose
  d. aspartame
  e. saccharin

 

ANSWER:   b
REFERENCES:   3.4 Health Effects of Sugar and Alternative Sweeteners
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.4 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.
KEYWORDS:   Blooms: Apply

 

44. In the small intestine, amylase breaks starch down into which of the following? 

  a. bacterial enzymes
  b. maltase
  c. maltose
  d. amylase
  e. lactase

 

ANSWER:   c
REFERENCES:   3.2 Digestion and Absorption of Carbohydrates
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.2 Summarize carbohydrate digestion and absorption.
KEYWORDS:   Blooms: Analyze

 

45. Sweeteners that yield energy are called:

  a. nutritive sweeteners.
  b. alternative sweeteners.
  c. resistant sweeteners.
  d. glycemic sweeteners.
  e. nonnutritive sweeterners.

 

ANSWER:   a
REFERENCES:   3.4 Health Effects of Sugars and Alternative Sweeteners
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.4 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.
KEYWORDS:   Blooms: Apply

 

A carton of ice cream displays the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan.

 

46. How many alternative sweeteners are contained in this product?

  a. one
  b. two
  c. three
  d. four
  e. zero

 

ANSWER:   b
REFERENCES:   3.4 Health Effects of Sugars and Alternative Sweeteners
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.4 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.
KEYWORDS:   Blooms: Analyze

 

47. How many nonnutritive sweeteners are contained in the product?

  a. one
  b. two
  c. three
  d. four
  e. zero

 

ANSWER:   a
REFERENCES:   3.4 Health Effects of Sugar and Alternative Sweeteners
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.4 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.
KEYWORDS:   Blooms: Apply

 

48. The nonnutritive sweetener sucralose is made from:

  a. sucrose.
  b. an amino acid.
  c. aspartame.
  d. maltose.
  e. benzoic sulfimide.

 

ANSWER:   a
REFERENCES:   3.4 Health Effects of Sugar and Alternative Sweeteners
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.4 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.
KEYWORDS:   Blooms: Understand

 

49. The nonnutritive sweetener that is unsafe for people with phenylketonuria is:

  a. aspartame.
  b. neotame.
  c. sucralose.
  d. stevia.
  e. saccharin.

 

ANSWER:   a
REFERENCES:   3.4 Health Effects of Sugar and Alternative Sweeteners
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.4 Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.
KEYWORDS:   Blooms: Remember

 

50. Which of the following foods would you recommend to someone interested in lowering his or her blood cholesterol level?

  a. wheat bread
  b. almonds
  c. strawberries
  d. pork
  e. oatmeal

 

ANSWER:   e
REFERENCES:   3.5 Health Effects of Starch and Dietary Fibers
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.5 Identify the health benefits of, and recommendations for, starches and fibers.
KEYWORDS:   Blooms: Apply

 

51. Soluble fiber can help reduce blood cholesterol levels by:

  a.  converting cholesterol into vitamin D.
  b. binding cholesterol and carrying it out of the body with the feces.
  c. reducing bile excretion.
  d. preventing the production of bile.
  e. slowing glucose absorption.

 

ANSWER:   b
REFERENCES:   3.5 Health Effects of Starch and Dietary Fibers
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.5 Identify the health benefits of, and recommendations for, starches and fibers.
KEYWORDS:   Blooms: Understand

 

52. Which statements regarding the effects of fiber on the human body is true?  

  a. Fiber causes weight gain.
  b. Fiber contributes to the development of diabetes.
  c. Fiber aids in overall health of the gastrointestinal tract.
  d. Fiber aids in the prevention of osteoporosis.
  e. Fiber increases blood cholesterol levels.

 

ANSWER:   c
REFERENCES:   3.5 Health Effects of Starch and Dietary Fibers
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.5 Identify the health benefits of, and recommendations for, starches and fibers.
KEYWORDS:   Blooms: Understand

 

53. Which of the following describes the effect a food has on blood glucose levels?

  a. glycemic index
  b. insulin index
  c. solubility factor
  d. viscosity index
  e. glycemic load

 

ANSWER:   a
REFERENCES:   3.5 Health Effects of Starch and Dietary Fibers
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.5 Identify the health benefits of, and recommendations for, starches and fibers.
KEYWORDS:   Blooms: Understand

 

54. Soluble fibers are found in:

  a. celery, wheat bran, and corn.
  b. kidney beans, apples, and oatmeal.
  c. corn, apples, and sunflower seeds.
  d. celery, soybeans, and bran flakes.
  e. celery, flax seeds, and corn.

 

ANSWER:   b
REFERENCES:   3.1The Chemists View of Carbohydrates; 3.5 Health Effects of Starch and Dietary Fibers
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.
KEYWORDS:   Blooms: Apply

 

55. Which of the following is the most effective at alleviating constipation?

  a. cellulose
  b. pectin
  c. gums
  d. glycogen
  e. lignins

 

ANSWER:   a
REFERENCES:   3.5 Health Effects of Starch and Dietary Fibers
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.5 Identify the health benefits of, and recommendations for, starches and fibers.
KEYWORDS:   Blooms: Apply

 

56. Carbohydrate should contribute approximately what percentage of the total daily energy intake?

  a. 35-40
  b. 45-55
  c. 45-65
  d. 55-60
  e. 70-80

 

ANSWER:   c
REFERENCES:   3.5 Health Effects of Starch and Dietary Fibers
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.5 Identify the health benefits of, and recommendations for, starches and fibers.
KEYWORDS:   Blooms: Remember

 

57. A 2000-kcalorie diet that provides 175 grams of carbohydrate provides:

  a. inadequate carbohydrate.
  b. excessive carbohydrate.
  c. an appropriate amount of carbohydrate.
  d. inadequate fiber.
  e. excessive protein.

 

ANSWER:   a
REFERENCES:   3.5 Health Effects of Starch and Dietary Fibers
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.5 Identify the health benefits of, and recommendations for, starches and fibers.
KEYWORDS:   Blooms: Analyze

 

58. What is the Dietary Reference Intake for dietary fiber?

  a. 10-15 grams per day
  b. 15-25 grams per day
  c. 25-35 grams per day
  d. 35-50 grams per day
  e. 70-80 grams per day

 

ANSWER:   c
REFERENCES:   3.5 Health Effects of Starch and Dietary Fibers
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.5 Identify the health benefits of, and recommendations for, starches and fibers.
KEYWORDS:   Blooms: Remember

 

59. Grains and legumes contain predominantly:

  a. sugars and fiber.
  b. protein and fiber.
  c. fat and fiber.
  d. sugars and fat.
  e. starches and fiber.

 

ANSWER:   e
REFERENCES:   3.5 Health Effects of Starch and Dietary Fibers
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.5 Identify the health benefits of, and recommendations for, starches and fibers.
KEYWORDS:   Blooms: Understand

 

60. Foods richest in carbohydrates include:

  a. eggs, cheese, and milk.
  b. rice, broccoli, and apples.
  c. milk, nuts, and oils.
  d. mayonnaise, butter, and salad dressing.
  e. pork chops, almonds, and spinach.

 

ANSWER:   b
REFERENCES:   3.5 Health Effects of Starch and Dietary Fibers
LEARNING OBJECTIVES:   NHHE.DEBR.17.3.5 Identify the health benefits of, and recommendations for, starches and fibers.
KEYWORDS:   Blooms: Apply

 

61. Which of the following groups contains the least carbohydrate?

  a. grains and starchy vegetables
  b. nuts and dried fruits
  c. milk and cheese
  d. fruits and vegetables
  e. applesauce and pumpkin seeds

 

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