Nutrition Quiz Ch 4

The DRI for total carbohydrates for an average-sized adult is ____ grams per day. a. 50 b. 75 c. 100 d. 130 e. 200

Which of the following is characteristic of type 1 diabetes? a. The person usually does not develop symptoms until after age 45. b. The pancreas produces more insulin as blood glucose rises. c. The person is usually overweight. d. The person's immune system attacks the cells of the pancreas. e. The muscle and fat cells do not respond to insulin normally.

Which food is not a major source of soluble fiber? a. fruits b. legumes c. vegetables d. nonfat dairy e. seaweeds

The best way to lose fat, maintain lean body tissues, and stay healthy in the long-term is to: a. avoid all starchy foods. b. control food portion sizes. c. choose low-fiber vegetables. d. eat more refined carbohydrates. e. avoid all high-fat foods.

Potential harmful effects of too much fiber include: a. hypoglycemia. b. limited absorption of iron, zinc, or calcium. c. extreme weight loss. d. hyperglycemia. e. chronic diarrhea.

When the blood glucose level rises after a meal, the first organ to respond is the: a. pancreas. b. liver. c. stomach. d. gallbladder. e. kidney.

The term "brown bread" on a label is a guarantee that the bread has been made with whole- grain flour. True False

The disaccharides include: a. sucrose, galactose, and maltose. b. maltose, fructose, and galactose. c. lactose, glucose, and fructose. d. sucrose, maltose, and lactose. e. sucrose, maltose, and fructose.

The extent to which a food raises the blood glucose level and elicits an insulin response can be measured and ranked on a scale called the: a. digestibility index. b. glycemic index. c. hypoglycemic index. d. insulin index. e. glucose index.

Among the following, the form of starch that is most easily digested in the body is: a. cooked beans. b. oatmeal. c. barley. d. white flour. e. oat bran.

The glycemic index and glycemic load of foods may be of interest to people with diabetes who must strive to regulate blood glucose control. True False

Carbohydrates form the first link in the food chain that supports all life on earth. True False

Chronic inflammation of body tissues accompanies uncontrolled diabetes and may contribute to eye, kidney, heart, and other associated problems. True False

Which of the following foods has the greatest cholesterol lowering effect? a. wheat bran b. cabbage c. brown rice d. oat bran e. white rice

Factors that can lead to the development of hypoglycemia include all of the following except: a. overuse of alcohol. b. certain medications. c. pancreatic cancer. d. obesity. e. poor management of type 1 diabetes

Why might a very high-fiber diet be harmful for malnourished people, the elderly, and young vegan children? a. Low fluid intakes among these groups increase risk of intestinal blockage. b. High iron and zinc intakes among these groups lead to chelation interactions. c. The small amounts of food consumed among these groups can result in inadequate energy or nutrient intakes. d. Risk of hypoglycemia is higher among these groups e. Risk of heart disease is higher among these group.

Soluble fiber is described as "viscous" because it: a. is tough and stringy. b. is indigestible by human enzymes. c. binds to minerals in the GI tract. d. is soluble in fats. e. forms gels.

Digestion of most starch begins in the: a. mouth. b. esophagus. c. stomach. d. small intestine. e. colon.

All of the following are health benefits of insoluble fiber except: a. it lowers risk of diabetes. b. it alleviates constipation. c. it lowers risk of hemorrhoids. d. it may reduce risk of rectal cancer. e. it reduces complications from diverticulosis.

Which outcome is not an effect of fiber? a. promotes weight gain and feeling of fullness b. prevents constipation and hemorrhoids c. reduces the risks of heart and artery disease d. prevents appendicitis and complications from diverticula e. helps modulate blood glucose levels

Current dietary guidelines for the United States recommend: a. a restricted intake of carbohydrates for individuals with diabetes. b. increased consumption of all kinds of carbohydrates. c. reduction in both simple and complex carbohydrate intakes. d. increased consumption of fiber-rich, whole-food sources of carbohydrate. e. reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.

Complex carbohydrates: a. include both single sugar units and linked pairs of sugar units. b. are known as the monosaccharides and disaccharides. c. are long chains of sugar units arranged to form starch or fiber. d. contain calcium, hydrogen, and nitrogen. e. are small molecules containing six carbon atoms.

Characteristics of type 2 diabetes include all of the following except: a. insulin resistance of the body's cells. b. blood glucose levels that rise too high. c. rapid destruction of the pancreas. d. blood insulin levels that rise too high. e. attachment of excess glucose to protein molecules.

Which monosaccharide is responsible for the sweet taste of fruit? a. glucose b. fructose c. galactose d. sucrose e. maltose

Which of the following is not one of the complex carbohydrates? a. most fibers b. glycogen c. galactose d. starch e. cellulose

A desirable intake of dietary fiber for a woman under age 50 is ____ daily, according to the DRI guidelines. a. 5 grams per 1,000 calories b. 10 grams per 1,000 calories c. 14-15 grams d. 40-55 grams e. 25 grams

Starch digestion is completed by the time food reaches the small intestine. True False

All of the following compounds are fibers except: a. glycogen. b. cellulose. c. hemicellulose. d. pectin. e. lignin.