Q&A Hero

Q: Which statement is true of diabetes? a. Type 1 diabetes is more common than type 2. b. Type 1 diabetes is also known as insulin overload diabetes. c. Diabetes is caused by an excessive intake of dietary carbohydrates. d. Dietary management should focus on total carbohydrate intake. e. Type 2 diabetes almost invariably progresses to become Type 1.

Q: Which statement is true of hypoglycemia? a. It is treated with insulin injections. b. It is aggravated by high-fiber foods. c. It is classified as a pre-diabetic condition. d. It rarely occurs in otherwise healthy people. e. It is quite common in teenagers but less so in adults and older adults.

Q: A person eating lots of white bread, white rice, and ready-to-eat cereals would have a diet with a glycemic index that is ____. a. very low b. low c. moderate d. high e. very high

Q: What glycemic index category would include yogurt and cheese? a. very low b. low c. moderate d. high e. very high

Q: In the time between meals, what organ releases glucose to help maintain normal blood glucose levels? a. liver b. pancreas c. intestines d. skeletal muscle e. pineal gland

Q: When you are under physical stress, what hormone is released quickly to stimulate an increase in blood glucose concentration? a. insulin b. secretin c. glucogen d. epinephrine e. noradrenaline

Q: What is a typical response of the body to changes in blood glucose? a. Blood glucose levels that fall too low signal the release of insulin. b. Blood glucose levels that fall too low signal the release of glucagon. c. Blood glucose levels that rise too high signal the release of glycogen. d. Blood glucose levels that rise too high signal the release of epinephrine. e. Blood glucose levels that rise too high or too low stimulate the release of CCK.

Q: When blood glucose concentration falls, what pancreatic hormone is secreted to stimulate release of stored glucose? a. insulin b. glucagon c. epinephrine d. cholecystokinin e. secretin

Q: What is a normal range (mg/dL) for blood glucose? a. 60-70 b. 70-100 c. 100-120 d. 120 -140 e. 140-180

Q: What is the first organ to respond to an increase in blood glucose concentration? a. brain b. liver c. muscle d. pancreas e. gallbladder

Q: Which sweetener contains a significant amount of iron? a. molasses b. invert sugar c. turbinado sugar d. high-fructose corn syrup e. confectioners sugar

Q: High-fructose corn syrup is manufactured by adding an enzyme to cornstarch that creates fructose from ____. a. glucose b. maltose c. sucrose d. galactose e. lactose

Q: Excessive consumption of soft drinks, orange juice, and sports drinks increases risk for development of caries because they contain sugar and ____. a. a low pH b. organic bases c. resistant starch d. insufficient fluoride e. excess calcium

Q: Approximately how many kcalories are provided by one teaspoon of sugar? a. 10 b. 20 c. 30 d. 40 e. 50

Q: Which activity is more effective in preventing the formation of dental caries than restricting intake of sugary foods? a. regular tooth brushing and flossing b. consuming more raisins between meals c. substituting honey or raw sugar for table sugar d. spreading out the intake of snack foods throughout the day e. drinking beverages when consuming sugary foods

Q: What is the approximate energy content (kcal/g) of most sugar alcohols? a. 0 b. 0.2 to 2.6 c. 3.2 to 4.8 d. 6.2 to 9.4 e. 10.3 to 15.8

Q: Which statement is true of sugar alcohols? a. They are not sweet. b. They provide kcalories. c. They are not metabolized. d. They promote dental caries. e. They evoke a high glycemic response.

Q: Which characteristic describes the sugar replacers (sugar alcohols)? a. They have a low glycemic index. b. They promote constipation in children. c. They demonstrate fewer GI side effects than the artificial sweeteners. d. They are less effective than artificial sweeteners in inhibiting dental caries. e. They cannot be used in products labeled as "sugar-free."

Q: Which artificial sweetener has a composition similar to aspartame? a. neotame b. sucralose c. saccharin d. acesulfame-K e. stevia

Q: What is stevia? a. an herb-derived sweetener b. an FDA-approved sugar alcohol c. a poorly digested polysaccharide d. an inhibitor of lactase enzyme activity e. a precursor of aspartame

Q: According to most dietary guidelines, what percentage of the day's total energy intake should be furnished by carbohydrates? a. 5-10 b. 10-20 c. 20-30 d. 30-45 e. 45-65

Q: In general, modifying a diet that by substituting complex carbohydrates for pure sugars results in a diet that is higher in ____. a. fat b. fiber c. energy d. refined foods e. protein

Q: What is the RDA for carbohydrate? a. 10 g b. 45 g c. 130 g d. 250 g e. 400 g

Q: Which food provides the most fiber? a. 1 small orange b. 1/2 cup cooked oatmeal c. 1 cup split peas d. 1 slice whole-wheat bread e. 1/2 cup cooked cauliflower

Q: About how many grams of carbohydrate are contained in one ounce of foods in the grain group? a. 5 b. 10 c. 15 d. 20 e. 25

Q: Which food will provide 6 to 8 grams of fiber? a. 1 slice rye bread b. 1 cup of raw bean sprouts c. 1/2 cup potatoes d. 1/2 cup green beans e. 1/2 cup baked beans

Q: Which statement is true of the carbohydrate content of dairy products? a. A cup of white milk yields about 6 g of carbohydrate. b. Most cheeses provide little, if any, carbohydrate. c. Cottage cheese provides about 12 g of carbohydrate per cup. d. A cup of yogurt yields about 3 g of carbohydrate. e. A cup of skim milk yields almost 25 grams of carbohydrate.

Q: Which statement best describes carbohydrates information on food labels? a. The "Sugars" amount includes only added sugars b. The amount of starch is listed as a separate category c. The "Total Carbohydrate" amount includes starch, sugars, and fiber d. The "Total Carbohydrate" amount includes starch and sugars but not fiber e. Only refined carbohydrates need be included in the total.

Q: Which statement is true of low-carbohydrate diets? a. They are associated with diet-induced diarrhea b. They cause frequent bouts of hyperglycemia c. Total weight loss is about the same as in people on a low-fat diet d. They initially cause gain weight but subsequently induce slow weight loss. e. They elevate risk of certain GI tract cancers.

Q: Which of the following is true of carbohydrate cravings and addictions? a. People seek carbohydrates to restore brain glucagon levels. b. The addiction does not appear to be physiological or pharmacological. c. They are regarded as an important public health threat. d. They reflect an early form of self-destructive behavior. e. They are deliberately induced by food manufacturers.

Q: Fructose has the same ____________________ as glucose but its ____________________ is different.

Q: ____________________ is made of a glucose molecule and a galactose molecule.

Q: ____________________ is made of a glucose molecule and a fructose molecule.

Q: ____________________ is a pair of two glucose molecules.

Q: What nutrient has accounted for virtually all of the increase in kcal intake of people in the United States since the 1970s? a. fat b. protein c. alcohol d. carbohydrate e. lipoproteins

Q: Lactose intolerance is most common in ____________________ and ____________________.

Q: In the small intestine, ____________________ breaks lactose into one glucose and one galactose molecule.

Q: Dietary fibers that form gels are said to be ____________________.

Q: Matching a. 100 b. 130 c. 200 d. Pectin e. Insulin f. Mouth g. Starch h. Sucrose i. Lactose j. Lignin k. Sucralose l. Glycogen m. Glucagon n. Cellulose o. Hydrolysis p. HFCS q. Epinephrine r. Condensation s. Small intestine t. Large intestine 1>Disaccharide containing fructose 2>Chemical reaction that links two molecules together 3>Chemical reaction that splits a larger molecule into smaller molecules 4>A complex carbohydrate in muscle 5>A complex carbohydrate in legumes 6>Structurally similar to starch but resistant to digestion 7>A water-soluble fiber 8>A water-insoluble fiber 9>Site where digestion of disaccharides takes place 10>Site where digestion of starch begins 11>Site where fibers may be metabolized to short-chain fatty acids 12>When digested, yields galactose 13>Substance that signals the release of glucose into blood 14>Substance that signals removal of glucose from the blood 15>Normal blood glucose level, in mg per 100 mL blood 16>Stress hormone that modulates blood glucose 17>Processed syrup made from cornstarch 18>Number of kcalories provided by a 16-ounce regular soda 19>An alternative sweetener 20>RDA for carbohydrates, in g/day

Q: ____________________ sugar is produced using the same refining process as white sugar, but without the bleaching and anticaking treatment.

Q: ____________________ controls the transport of glucose from the bloodstream into the muscle and fat cells.

Q: The conversion of protein to glucose is called ____________________.

Q: What is meant by the phrase "not all carbohydrates are created equal"?

Q: Give several examples of soluble and insoluble dietary fibers. List food sources of these fibers. Contrast the physical characteristics and features of these two types of fibers and their effects on gastrointestinal tract function.

Q: Compare and contrast the terms total fiber, dietary fiber, and functional fiber.

Q: List and discuss seven benefits of fiber.

Q: Discuss the meaning, significance, and features of lactose intolerance.

Q: Discuss the pros and cons of using the glycemic index in meal planning for people with diabetes.

Q: Describe the body's mechanisms for controlling blood glucose levels under normal and stress conditions.

Q: Discuss the evidence that added sugars harm human health.

Q: Identify and discuss methods for reducing the intake of added sugars.

Q: List the reasons why sugars are used as additives by the food industry.

Q: How is fiber thought to exert an influence over cancer of the colon?

Q: How is fiber thought to exert beneficial effects on cardiovascular health?

Q: Describe the benefits and adverse effects of the common alternative sweeteners.

Q: Discuss the effects of low-carbohydrate diets on short-term and long-term weight loss.

Q: Discuss the concepts of sugar cravings and addictions.

Q: Describe the similarities and differences in fluid and nutrient losses between vomiting and diarrhea.

Q: What are common factors that initiate choking? What are the preferred methods to assist a person who is choking? What foods are commonly associated with choking?

Q: Name and describe the functions of three major hormones involved in digestion/absorption.

Q: What is the most likely explanation for the observation that a person may experience "upset digestion" upon changing the diet?

Q: Why don't digestive enzymes damage the pancreas?

Q: Discuss the role of bacteria in the GI tract and factors that help regulate their proliferation.

Q: List several beneficial roles of the gastrointestinal microbiome.

Q: Compare the properties of prebiotics and probiotics. Give examples of each type.

Q: Describe the parts of the vascular system that are involved in digestion and absorption of water-soluble and fat-soluble nutrients.

Q: Discuss the validity of the art of "food combining" to enhance digestion/absorption.

Q: Describe anatomical features of the small intestine that facilitate absorption.

Q: What is the function of hydrochloric acid and why is it necessary in the process of digestion?

Q: Describe the major events of digestion that occur in the mouth, stomach, and small intestine.

Q: Name and describe the functions of the four major sphincter muscles that divide the GI tract into its principal regions.

Q: What factors are involved in experiencing taste sensations?

Q: Matching a. Liver b. Villus c. Goblet d. Pylorus e. Enzyme f. Gastrin g. Secretin h. Capillary i. Appendix j. Diffusion k. Epiglottis l. Gallbladder m. Carbohydrase n. Hepatic portal vein o. Hepatic vein p. Ileocecal valve q. Cholecystokinin r. Active transport s. Hydrochloric acid t. Lymphatic system 1>Prevents food from entering the windpipe when swallowing 2>Organ that stores lymph cells 3>Controls the entry of chyme into the duodenum 4>Controls the entry of chyme into the colon 5>Enzyme that digests starch 6>Substance that helps make or break a chemical bond 7>A component of gastric juice 8>Organ that releases bile into the small intestine 9>Organ that synthesizes bile 10>Fingerlike projection of small intestinal lining 11>Type of cell that secretes mucus 12>Absorption mechanism that requires energy 13>Absorption mechanism that does not require energy 14>Connects an artery to a vein 15>Vessel that carries blood from liver to heart 16>Vessel that carries blood from GI tract to liver 17>Carries fat-soluble vitamins 18>Hormone that signals release of pancreatic bicarbonate 19>Hormone that triggers release of gastric acid 20>Hormone that signals release of bile

Q: One of the major causes of ulcers is infection with ____________________.

Q: The medical term for the disorder that occurs when the lower esophageal sphincter allows the stomach contents to reflux into the esophagus is ____________________.

Q: ____________________ is the potentially harmful internal washing of the large intestine with a powerful machine.

Q: ____________________ is an autoimmune disease characterized by inflammation of the small intestine that occurs in response to foods that contain gluten, a protein commonly found in wheat, barley, rye, and possibly oats.

Q: ____________________ refers to the maintenance of constant internal conditions (such as blood chemistry, temperature, and blood pressure) by the body's control systems.

Q: ____________________ responds to fat or protein in the small intestine and stimulates both the pancreas and gallbladder.

Q: ____________________ responds to acidic chyme in the small intestine and stimulates the pancreas.