Q&A Hero

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: compare and contrast the chemical makeup, major food sources, and digestion/absorption of simple and complex carbohydrates.

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

Q: matching: 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 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

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

Q: which of the following is not true regarding the regular consumption of sugary beverages? a.it is easy to overconsume kcal b.it correlates with being overweight c.the fructose stimulates excessive release of insulin, which suppresses appetite d.substitution of one can of regular soda with water every day could result in a weight loss of one pound per month

Q: which of the following is a feature of carbohydrate cravings and addictions? a.people seek carbohydrates to restore brain glucagon levels b.the addiction is not physiological or pharmacological c.when people give in to their cravings, they consume sugars at the expense of other foods d.people label all carbohydrate foods as "bad" and then seek out self-destructive behavioral consumption

Q: which of the following is a typical response in people following a low-carbohydrate diet? a.they often complain of diet-induced diarrhea b.they experience frequent bouts of hyperglycemia c.total weight loss is about the same as in people on a low-fat diet d.they lose about the same amount of weight as people on conventional diets for the first 6 months

Q: which of the following is a characteristic of 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

Q: which of the following is a feature of dairy products and carbohydrate? a.a cup of 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

Q: all of the following provide about 15 g of carbohydrate per serving except a.1/2 cup corn b.1/2 cup peas c.1/2 cup potatoes d.1/2 cup green beans

Q: which of the following provides the most fiber? a.1 orange b.1/2 cup oatmeal c.1 cup split peas d.1 slice whole-wheat bread

Q: what is the dri for fiber for a person consuming 2500 kcalories? a.5 g b.15 g c.25 g d.35 g

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

Q: what is the daily value for fiber when expressed in g per 1000 kcal? a.5 b.8 c.11.5 d.16.5

Q: allen is 20 years old and asks for help in selecting a fiber-rich diet. after he ranks the kinds of foods he likes to eat, you provide him with a list of food items consisting of a.1 cup of cooked barley and 1 cup of garbanzo beans, 1 kiwi, and 1 slice whole-wheat bread b.3 slices of whole-wheat bread, 2 cups of black beans, 1 ounce 100% bran cereal, and 1 cup apple juice c.16 ounces of low-fat cheese, 3 medium apples, 2 cups blackberries, 1/2 cup spinach, and 1/2 cup of broccoli d.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

Q: approximately what percentage of the recommended fiber intake is met by the average person in the united states? a.25 b.50 c.75 d.100

Q: what is the rda for carbohydrate? a.10 g b.45 g c.130 g d.250 g

Q: according to most dietary guidelines, what percentage of the days total energy intake should be furnished by carbohydrates? a.10-15 b.30-35 c.45-65 d.90-95

Q: which of the following is not a characteristic of a high-fiber diet? a.there is a risk of not meeting energy needs b.it may reduce risk of lung cancer but increase risk of breast cancer c.it initially may cause bouts of gastrointestinal discomfort and diarrhea d.it may precipitate mineral deficiency if the bodys mineral intake status is marginal

Q: which of the following is a prominent association between fiber intake and cancer? a.soluble fiber intake leads to activation of cancer-killing enzymes b.fiber intake slows the passage of carcinogens in the large intestines c.fiber supplements are better than dietary fiber at reducing colon cancer risk d.an inverse relationship between fiber intake and prevalence of colon cancer was found in only two countries

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

Q: which of the following is not a feature of high-fiber foods? a.effective in weight control b.provide feeling of fullness c.usually lower in fat and simple sugars d.provide more energy per gram than processed foods

Q: which of the following foods is/are not a rich source of soluble fiber? a.barley b.legumes c.oat bran d.wheat bran

Q: which of the following is known to correlate most strongly with reduced risk of deaths from heart disease when consumed in high amounts? a.fiber b.sugar c.levulose d.corn syrup

Q: what is the approximate energy content (kcal/g) of most sugar alcohols? a.0 b.2 c.4 d.7

Q: which of the following is a general feature of the sugar alcohols? a.they provide less than 1 kcalorie per gram b.they elicit a high glycemic index c.they are rapidly absorbed from the intestines d.they cannot be rapidly metabolized by cariogenic bacteria

Q: when consumed in excess, which of the following is most likely to lead to diarrhea? a.fiber b.sucrose c.wheat starch d.sugar alcohols

Q: which of the following is a characteristic of the sugar alcohols? a.they are not sweet b.they provide kcalories c.they are not metabolized d.they promote dental caries

Q: which of the following is not a classification for the food additives mannitol, sorbitol, and xylitol? a.polyols b.sugar alcohols c.alternative sweeteners d.artificial sweeteners

Q: which of the following is a characteristic of 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

Q: among the alternative sweeteners available in the united states, which has a structure that integrates chlorine atoms? a.tagatose b.sucralose c.aspartame d.acesulfame-k

Q: among the following approved sweeteners, which has the highest relative sweetness? a.tagatose b.neotame c.aspartame d.acesulfame-k

Q: all of the following components are part of the chemical structure of aspartame except a.aspartic acid b.methyl group c.phenylalanine d.methanol group

Q: which of the following artificial sweeteners has a composition similar to aspartame? a.neotame b.sucralose c.saccharin d.acesulfame-k

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

Q: which of the following is not a feature of artificial sweeteners? a.they are sometimes referred to as nonnutritive sweeteners b.there is an acceptable daily intake, which provides a wide margin of safety c.they provide about one-half the energy of carbohydrates plus small amounts of vitamins and minerals d.if used, the academy of nutrition and dietetics advises moderate intake and only in a well-balanced, nutritious diet

Q: excessive consumption of soft drinks, orange juice, and sports drinks increases risk for development of caries because they contain sugar and have a.a low ph b.organic acids c.resistant starch d.insufficient fluoride

Q: according to the current dietary recommendations, what is the maximum percentage of total energy intake that added sugar should contribute in the diet? a.2 b.10 c.15 d.25

Q: based on height, weight, age, and physical activity level, you have calculated that you should be consuming about 2200 kcalories per day. which of the following portions is closest to the discretionary kcalories allowed in the usda food patterns for added sugars in your diet? a.15 tsp honey b.20 tsp hard candy c.10 tsp corn starch d.10 tsp brown sugar

Q: approximately how many kcalories are provided by two teaspoons of sugar? a.10 b.20 c.30 d.40

Q: you have just arrived at a lunch buffet and are faced with many choices. although each of the following portions provides about 200 kcalories, which is most nutrient dense? a.16-ounce soda b.6 slices of avocado c.8-ounce sports drink d.3 slices of whole-wheat bread

Q: approximately how many pounds of total sugars are consumed by the average u.s. resident each year? a.25 b.65 c.95 d.190

Q: which of the following describes a relationship between carbohydrate intake and dental health? a.starches cannot promote the formation of dental caries b.after exposure to a single snack, mouth bacteria produce acid for 50-60 minutes c.eating a sugary dessert at the beginning of a meal, rather than the end, is less likely to promote dental caries d.sugar consumed in a soft drink promotes more bacterial fermentation than the same amount of sugar in a doughnut

Q: which of the following recommendations will help to reduce the incidence of dental caries when the diet contains sugary foods? a.eat sugary foods separate from meals b.eat dried fruits in place of whole fruits c.sip a sugary soft drink slowly rather than quickly d.eat a sugary snack all at one time rather than in parts throughout the day

Q: which of the following 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

Q: which of the following sweeteners contains a significant amount of iron? a.molasses b.invert sugar c.turbinado sugar d.high-fructose corn syrup

Q: which of the following is best known to result from regular ingestion of sugar? a.ulcers b.diabetes c.dental caries d.cardiovascular disease

Q: all of the following are features of honey except a.it is the preferred sweetener in infant foods b.it contains the same monosaccharides as table sugar c.a teaspoon provides more energy than a teaspoon of table sugar d.it contains small amounts of a few vitamins and minerals

Q: which of the following sweeteners contains a significant amount of calcium? a.molasses b.brown sugar c.maple sugar d.invert sugar

Q: honey contains a.both fructose and lactose b.both glucose and galactose c.more kcalories per teaspoon than sucrose d.abundant amounts of calcium and iron

Q: which of the following is a known indicator of prediabetes? a.insulin resistance b.severe hunger 4-5 hours after a meal c.carbohydrate intake as a percentage of total kcal d.more than two episodes/week of hypoglycemia

Q: food manufacturers prefer to use high-fructose corn syrup instead of sugar because sugar a.is more soluble b.is more expensive c.retains more moisture d.contains less soluble fiber

Q: what is the predominant sweetener used in formulating beverages? a.glucose b.sucrose c.invert sugar d.high-fructose corn syrup

Q: high-fructose corn syrup contains significant amounts of a.glucose b.maltose c.sucrose d.galactose

Q: which of the following is not a common use for added sugars in the diet? a.flavor enhancement b.preservative in jams c.balances the acidity of tomato-based products d.provides a fermentable source of carbohydrates for gi bacteria

Q: what is the name of the sweetener consisting of a mixture of glucose and fructose formed by chemical hydrolysis of sucrose? a.molasses b.invert sugar c.turbinado sugar d.high-fructose syrup

Q: why might it be unnecessary for most people to use the glycemic index to monitor carbohydrate intake? a.most people are not at risk of blood sugar abnormalities b.low-glycemic index foods tend to aggravate hypoglycemia in susceptible individuals c.most people exceed their requirements for protein, which limits the effectiveness of the glycemic index d.current dietary guidelines already include many choices that are low- and moderate-glycemic index foods

Q: in a person with type 2 diabetes, which of the following foods would ordinarily promote the least favorable glycemic effect? a.chocolate b.ice cream c.baked potato d.baked beans

Q: which of the following statements describes the glycemic index of foods? a.a way of ranking foods according to their potential to increase blood glucose b.the newest, most practical means for planning diets for people with diabetes c.a well-utilized, highly valued mechanism to control the intake of simple sugars d.a measure of the percentage of digestible carbohydrates in relation to total energy content of the food

Q: which of the following is a feature of diabetes? a.many people with type 2 diabetes are obese b.most people who have diabetes require insulin therapy c.diabetes results chiefly from excess dietary intake of simple carbohydrates d.people with type 1 diabetes fail to respond to the insulin made by the pancreas

Q: your nephew jimmy, who is 10 years old, has told you that his body doesnt make insulin. 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.hyperactivity b.type 1 diabetes c.type 2 diabetes d.non-insulin dependent diabetes mellitus

Q: which of the following are characteristic of the conditions diabetes and hypoglycemia? a.neither has a genetic susceptibility b.neither is associated with increases in body weight c.both respond to insulin administration and chromium supplements d.both benefit from the inclusion of fiber-rich foods and consumption of smaller, more frequent meals

Q: a person with a fasting blood glucose level of 101 mg/dl would be classified as a.normal b.prediabetic c.a type 1 diabetic d.a type 2 diabetic

Q: what term describes how quickly glucose is absorbed from a food after ingestion, how high blood glucose rises as a result, and how quickly blood glucose returns to normal? a.diabetes index b.glycemic index c.diabetes potential d.glycemic response

Q: which of the following is a feature 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 rather than the type of carbohydrate consumed

Q: which of the following is a feature of the condition 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 occurs rarely in otherwise healthy people

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

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

Q: a person with a fasting blood glucose concentration of 129 mg/dl would be classified as a.normal b.diabetic c.prediabetic d.hypoglycemic

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

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

Q: which of the following blood glucose concentrations (mg/dl) is most consistent with hypoglycemia? a.40 b.80 c.115 d.150

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 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

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

Q: what is a normal range (mg/dl) for blood glucose? a.60-80 b.70-100 c.120-140 d.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

Q: which of the following values falls within the normal range (mg/dl) of blood glucose? a.40 b.55 c.75 d.140

Q: gluconeogenesis is a term that describes the synthesis of a.amino acids from glucose b.lactose from a source of sucrose c.fat from excess carbohydrate intake d.glucose from a noncarbohydrate substance