Wardlaw’s Contemporary Nutrition A Functional Approach 5th Edition By Anne Smith – Test Bank

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Wardlaw’s Contemporary Nutrition A Functional Approach 5th Edition By Anne Smith – Test Bank

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Chapter 02 Designing a Healthy Dietary Pattern Answer Key

 

Multiple Choice Questions

1.	The RDAs for nutrients are set A. to cover the needs of 97% – 98% of the population.   B. based on the dietary intakes of people who appear to be maintaining nutritional health.   C. by the FDA for food labeling purposes.   D. based on a person’s height and weight.

 

Blooms Level: 1. Remember Learning Outcome: 02.06 Describe the specific nutrient recommendations categories within the Dietary Reference Intakes. Section: 02.06 Specific Nutrient Standards and Recommendations Topic: Dietary requirements

 

2.

Which of the following is true about the way we should eat to achieve good nutritional status? A. Eat fruits and vegetables because we can get all the nutrients we need from these.   B. Do the best we can but take supplements to fill in the deficient areas.   C. Eat a wide variety of foods because no single natural food meets all human nutrient needs.   D. Eat only plant products because animal products are bad and generally filled with hormones for animal growth.

 

Blooms Level: 1. Remember Learning Outcome: 02.01 Use variety, proportionality,and moderation, as well as nutrient and energy density, to develop a healthy eating plan. Section: 02.01 A Food Philosophy That Works Topic: Nutrition basics

 

3.

Which meal contains foods from all food groups represented in MyPlate? A. Chef’s salad containing ham, lettuce, an egg, Thousand Island dressing, and croutons; bagel; apple; and soft drink   B. Steak, baked potato with margarine, broccoli, salad with oil and vinegar dressing, milk   C. Refried beans, onions, tomatoes, and cheddar cheese wrapped in a tortilla; orange; and water   D. Pasta, marinara (tomato) sauce with clams, house salad with vegetables, Italian bread with butter, and wine

 

Blooms Level: 2. Understand Learning Outcome: 02.03 Design a meal that conforms to the MyPlate recommendations as well as the Mediterranean diet and/or other diet planning guides. Section: 02.03 MyPlate-A Menu-Planning Tool Topic: Public health and nutrition

 

4.

Which statement best describes the healthful diet principle of moderation? A. Choose a number of different foods within any given food group rather than the “same old thing.”   B. Consume a variety of foods from MyPlate’s five major food groups every day.   C. Pay attention to portion size and plan your entire day’s diet so that you don’t overconsume nutrient sources.   D. Consume foods that have the most nutrition for their kilocalories.

 

Blooms Level: 1. Remember Learning Outcome: 02.01 Use variety, proportionality,and moderation, as well as nutrient and energy density, to develop a healthy eating plan. Section: 02.01 A Food Philosophy That Works Topic: Nutrition basics

 

5.

Which of the following behaviors exemplifies the concept of dietary moderation?   A. Eat only unprocessed plant products.   B. Choose several different foods from each food group throughout the day.   C. Eat only “good” foods such as fruits and vegetables and avoid the “bad” foods such as steak and ice cream.   D. If breakfast was high in fat and sodium, plan to eat something relatively low in fat and sodium for dinner.

 

Blooms Level: 3. Apply Learning Outcome: 02.01 Use variety, proportionality,and moderation, as well as nutrient and energy density, to develop a healthy eating plan. Section: 02.01 A Food Philosophy That Works Topic: Public health and nutrition

 

6.

Which statement best describes nutrient density?   A. Choose a number of different foods within any given food group rather than the “same old thing.”   B. Consume a variety of foods from MyPlate’s five major food groups every day.   C. Plan your entire day’s diet so that you don’t overconsume nutrient sources.   D. Consume foods that have the most nutrients when compared to their kilocalories.

 

Blooms Level: 1. Remember Learning Outcome: 02.01 Use variety, proportionality,and moderation, as well as nutrient and energy density, to develop a healthy eating plan. Section: 02.01 A Food Philosophy That Works Topic: Nutrition basics

 

7.	Measurements of height, weight, body circumferences, and body fat are called A. sonography.   B. electrocardiography.   C. radiography.   D. anthropometry.

 

Blooms Level: 1. Remember Learning Outcome: 02.05 Outline the measurements used (ABCDEs) in nutrition assessment: Anthropometric, Biochemical, Clinical, Dietary, and Environmental status. Section: 02.05 Measuring Your Nutritional State Topic: Nutrition monitoring and assessment

 

8.	Which of the following is not a way to assess nutritional status? A. Dietary assessment   B. Biochemical tests   C. Clinical evaluation   D. Psychoanalysis

 

Blooms Level: 2. Understand Learning Outcome: 02.05 Outline the measurements used (ABCDEs) in nutrition assessment: Anthropometric, Biochemical, Clinical, Dietary, and Environmental status. Section: 02.05 Measuring Your Nutritional State Topic: Nutrition monitoring and assessment

 

9.	The acronym RDA stands for A. Recommended Dietary Allowance.   B. Recommended Daily Allowance.   C. Required Dietary Allowance.   D. Required Daily Allowance.

 

Blooms Level: 1. Remember Learning Outcome: 02.06 Describe the specific nutrient recommendations categories within the Dietary Reference Intakes. Section: 02.06 Specific Nutrient Standards and Recommendations Topic: Dietary requirements

 

10.	Which term describes failing health that results from a long-standing dietary intake that is inadequate to meet nutritional needs? A. Desirable nutrition   B. Balanced nutrition   C. Undernutrition   D. Inferior nutrition

 

Blooms Level: 1. Remember Learning Outcome: 02.04 Describe the three states of nutritional health. Section: 02.04 States of Nutritional Health Topic: Nutrition monitoring and assessment

 

11.	The RDAs are considered to be adequate to meet the known nutritional needs of A. all persons except the very young and very old.   B. all persons except pregnant and lactating women.   C. nearly all healthy persons.   D. all persons diseased and healthy.

 

Blooms Level: 1. Remember Learning Outcome: 02.06 Describe the specific nutrient recommendations categories within the Dietary Reference Intakes. Section: 02.06 Specific Nutrient Standards and Recommendations Topic: Dietary requirements

 

12.	The RDAs for nutrients generally are A. the minimum amounts the average adult male requires.   B. more than twice the actual requirements.   C. designed to prevent deficiency disease in half the population.   D. designed to be adequate for almost all healthy people.

 

Blooms Level: 1. Remember Learning Outcome: 02.06 Describe the specific nutrient recommendations categories within the Dietary Reference Intakes. Section: 02.06 Specific Nutrient Standards and Recommendations Topic: Dietary requirements

 

13.

The RDA for iron is 18 milligrams per day. Tina usually consumes about 15 milligrams of iron per day. She is a healthy young woman with no condition that significantly increases her needs for iron. Which of the following statements is true about her consumption of this nutrient? A. She is likely to be deficient in iron.   B. She will need to consume significantly more iron, above the RDA, to make up for her intake.   C. Only if her intake is consistently less than 70% of the RDA would she be at great risk of nutritional deficiency.   D. She couldn’t possibly be getting enough iron for her needs.

 

Blooms Level: 5. Evaluate Learning Outcome: 02.06 Describe the specific nutrient recommendations categories within the Dietary Reference Intakes. Section: 02.06 Specific Nutrient Standards and Recommendations Topic: Dietary requirements

 

14.	Adequate Intakes (AI) A. are established for nutrients for which there is not enough information to set RDAs.   B. are established for carbohydrate, total fat, and dietary fiber.   C. represent minimum nutrient needs.   D. are established for all vitamins and minerals.

 

Blooms Level: 1. Remember Learning Outcome: 02.06 Describe the specific nutrient recommendations categories within the Dietary Reference Intakes. Section: 02.06 Specific Nutrient Standards and Recommendations Topic: Dietary requirements

 

15.	Which of the following nutrient standards is referenced on the Nutrition Facts panel of a box of Cheerios™? A. Recommended Dietary Allowance   B. Daily Value   C. Adequate Intake   D. Estimated Safe and Adequate Daily Dietary Intake

 

Blooms Level: 3. Apply Learning Outcome: 02.06 Describe the specific nutrient recommendations categories within the Dietary Reference Intakes. Section: 02.06 Specific Nutrient Standards and Recommendations Topic: Dietary requirements

 

16.	One serving of Raisin Bran cereal contains 50 percent of the 18 mg Daily Value for iron. How much iron will one serving of your cereal provide? A. 5 mg   B. 9 mg   C. 15 mg   D. 36 mg

 

Blooms Level: 3. Apply Learning Outcome: 02.06 Describe the specific nutrient recommendations categories within the Dietary Reference Intakes. Section: 02.06 Specific Nutrient Standards and Recommendations Topic: Dietary requirements

 

17.

A food label states that a serving of a particular product provides 20 percent of the Daily Value for fat. This means that A. when you eat a serving of this product, you will be getting one-fifth of the RDA for fat.   B. a serving of this product provides about 13 grams of fat.   C. this product is not a good choice to achieve your nutritional needs.   D. fat makes up 20% of the weight of the food product.

 

Blooms Level: 2. Understand Learning Outcome: 02.08 Describe the components of the Nutrition Facts panel and the various health claims and label descriptors that are allowed. Section: 02.08 Nutrition and Your Health: Food Labels and Diet Planning Topic: Dietary requirements

 

18.	The term “Daily Value” on a food label refers to A. a generic standard set at or close to the highest RDA value or related nutrient standard.   B. RDAs.   C. minimum requirements.   D. AIs.

 

Blooms Level: 1. Remember Learning Outcome: 02.06 Describe the specific nutrient recommendations categories within the Dietary Reference Intakes. Section: 02.06 Specific Nutrient Standards and Recommendations Topic: Dietary requirements

 

19.

According to MyPlate, food choices from the Grains group should include A. an equal amount of whole grain and refined grain products.   B. at least half of the grain servings as whole grain cereals, breads, crackers, rice, or pasta every day.   C. only whole grain products.   D. a serving of grain products at each meal.

 

Blooms Level: 1. Remember Learning Outcome: 02.03 Design a meal that conforms to the MyPlate recommendations as well as the Mediterranean diet and/or other diet planning guides. Section: 02.03 MyPlate-A Menu-Planning Tool Topic: Public health and nutrition

 

20.	An adult who follows a 2000-kcal Healthy U.S.-Style Eating Pattern should consume ______ cups of milk or milk equivalents per day. A. 1   B. 2   C. 3   D. 4

 

Blooms Level: 1. Remember Learning Outcome: 02.03 Design a meal that conforms to the MyPlate recommendations as well as the Mediterranean diet and/or other diet planning guides. Section: 02.03 MyPlate-A Menu-Planning Tool Topic: Public health and nutrition

 

21.

EER refers to A. a set of nutrient recommendations that includes RDAs, AIs, and ULs.   B. estimated calorie needs for the average person of a specific height, weight, age, gender, and physical activity pattern.   C. a person’s actual calorie needs, as measured by calorimetry.   D. the level of dietary intake of a nutrient that is likely to meet the needs of nearly all healthy individuals in a particular life stage and gender group.

 

Blooms Level: 1. Remember Learning Outcome: 02.06 Describe the specific nutrient recommendations categories within the Dietary Reference Intakes. Section: 02.06 Specific Nutrient Standards and Recommendations Topic: Dietary requirements

 

22.	When it comes to choosing fruit, the Dietary Guidelines recommend   A. avoiding fruit if you want to lose weight.   B. eating a variety of fruit—fresh, canned, or frozen.   C. including plenty of fruit juices for your fruit servings.   D. choosing only whole, fresh fruits.

 

Blooms Level: 2. Understand Learning Outcome: 02.03 Design a meal that conforms to the MyPlate recommendations as well as the Mediterranean diet and/or other diet planning guides. Section: 02.03 MyPlate-A Menu-Planning Tool Topic: Public health and nutrition

 

23.	An adult who follows a 2000-kcal Healthy U.S.-Style Eating Pattern should consume ______ ounce-equivalents from the Protein Foods group per day. A. 2 to 3   B. 4   C. 5.5   D. 10

 

Blooms Level: 1. Remember Learning Outcome: 02.03 Design a meal that conforms to the MyPlate recommendations as well as the Mediterranean diet and/or other diet planning guides. Section: 02.03 MyPlate-A Menu-Planning Tool Topic: Public health and nutrition

 

24.	Which of the following is true about the use of MyPlate? A. The guide applies to infants.   B. Milk and meat are essential to good nutrition.   C. Variety is the key to the plan.   D. The guide does not permit use of fats, oils, and sweets.

 

Blooms Level: 2. Understand Learning Outcome: 02.03 Design a meal that conforms to the MyPlate recommendations as well as the Mediterranean diet and/or other diet planning guides. Section: 02.03 MyPlate-A Menu-Planning Tool Topic: Public health and nutrition

 

25.

Margaret, an elderly woman, needs to limit her kilocalorie intake without sacrificing needed nutrients. Keeping MyPlate in mind, which of the following could she do? A. Eliminate carbohydrates.   B. Carefully select foods rich in nutrients but low in kilocalories.   C. Count kilocalories and not worry about the food groups.   D. Eliminate dairy foods.

 

Blooms Level: 3. Apply Learning Outcome: 02.03 Design a meal that conforms to the MyPlate recommendations as well as the Mediterranean diet and/or other diet planning guides. Section: 02.03 MyPlate-A Menu-Planning Tool Topic: Public health and nutrition

 

26.	Which of the following is not a wise application of MyPlate? A. Using low-fat and nonfat choices for milk and cheese   B. Including several servings of plant sources of protein per week   C. Using whole grain breads and cereals   D. Eliminating foods from the Fruits group to lose weight

 

Blooms Level: 3. Apply Learning Outcome: 02.03 Design a meal that conforms to the MyPlate recommendations as well as the Mediterranean diet and/or other diet planning guides. Section: 02.03 MyPlate-A Menu-Planning Tool Topic: Public health and nutrition

 

27.

Nutrient density can be defined as the amount of A. a particular nutrient in a serving of food divided by the number of kilocalories in that serving.   B. a particular nutrient in a serving of food divided by the number of grams of protein.   C. kilocalories in a food divided by the amount of kilocalories needed in a day.   D. a nutrient in a serving of food divided by the amount of the nutrient needed for that day.

 

Blooms Level: 1. Remember Learning Outcome: 02.01 Use variety, proportionality,and moderation, as well as nutrient and energy density, to develop a healthy eating plan. Section: 02.01 A Food Philosophy That Works Topic: Nutrition basics

 

28.

One cup of apple juice has 111 kilocalories and 1.4 mg of vitamin C. The same serving size of orange juice has 112 kilocalories and 124 mg of vitamin C. Which of the following is true regarding their nutrient density? A. Apple juice is more nutrient dense for vitamin C than orange juice.   B. To get adequate vitamin C while watching kilocalorie intake, it would be better to consume apple juice than orange juice.   C. Apple juice provides more vitamin C per kilocalorie than orange juice.   D. Orange juice is more nutrient dense for vitamin C than apple juice.

 

Blooms Level: 5. Evaluate Learning Outcome: 02.01 Use variety, proportionality,and moderation, as well as nutrient and energy density, to develop a healthy eating plan. Section: 02.01 A Food Philosophy That Works Topic: Nutrition basics

 

29.	The acronym DRI stands for A. Dietary Required Intake.   B. Dietary Reference Intake.   C. Daily Required Intake.   D. Daily Reference Intake.

 

Blooms Level: 1. Remember Learning Outcome: 02.06 Describe the specific nutrient recommendations categories within the Dietary Reference Intakes. Section: 02.06 Specific Nutrient Standards and Recommendations Topic: Dietary requirements

 

30.	The Dietary Guidelines for Americans recommend which of the following? A. Limit calories from saturated fats and added sugars.   B. Consume two alcoholic beverages per day.   C. Eliminate oils and solid fats from the diet.   D. Decrease vegetable and fruit intake.

 

Blooms Level: 1. Remember Learning Outcome: 02.02 List the purpose and key recommendations of the Dietary Guidelines and the 2008 Physical Activity Guidelines for Americans. Section: 02.02 Dietary and Physical Activity Guidelines Topic: Public health and nutrition

 

31.	The Dietary Guidelines emphasize A. reduction of both total calories and physical activity.   B. reduction of total calories, sugar-sweetened beverages, saturated fat, and sodium.   C. increase in animal protein and refined grains.   D. increase in all types of dairy products.

 

Blooms Level: 1. Remember Learning Outcome: 02.02 List the purpose and key recommendations of the Dietary Guidelines and the 2008 Physical Activity Guidelines for Americans. Section: 02.02 Dietary and Physical Activity Guidelines Topic: Public health and nutrition

 

32.

Which of the following statements is consistent with the Dietary Guidelines for Americans? A. Choose a diet very low in fat and cholesterol.   B. Balance the calories you eat with physical activity.   C. Choose a diet with plenty of animal products, including milk and meats.   D. Eat an abundance of saturated fats.

 

Blooms Level: 2. Understand Learning Outcome: 02.02 List the purpose and key recommendations of the Dietary Guidelines and the 2008 Physical Activity Guidelines for Americans. Section: 02.02 Dietary and Physical Activity Guidelines Topic: Public health and nutrition

 

33.

Jeff, a world-class triathlete, visits a dietitian to obtain sports nutrition advice. During his visit, Jeff is asked to recall what he ate for the past 24 hours. Which part of a nutritional assessment is this? A. Biochemical evaluation   B. Dietary assessment   C. Clinical examination   D. Menu planning

 

Blooms Level: 2. Understand Learning Outcome: 02.05 Outline the measurements used (ABCDEs) in nutrition assessment: Anthropometric, Biochemical, Clinical, Dietary, and Environmental status. Section: 02.05 Measuring Your Nutritional State Topic: Nutrition monitoring and assessment

 

34.

Missy visits a doctor because she feels tired most of the time, is easily distracted, and feels chilled. As part of her examination, Missy has blood drawn to be tested for concentrations of nutrients and their by-products. This part of the examination is the A. anthropometric assessment.   B. physical examination.   C. biochemical evaluation.   D. clinical examination.

 

Blooms Level: 2. Understand Learning Outcome: 02.05 Outline the measurements used (ABCDEs) in nutrition assessment: Anthropometric, Biochemical, Clinical, Dietary, and Environmental status. Section: 02.05 Measuring Your Nutritional State Topic: Nutrition monitoring and assessment

 

35.

Mrs. Mitchell was hospitalized after being found unconscious in her home. A dietitian conducted a nutritional assessment, noting the general appearance of Mrs. Mitchell’s skin, eyes, and tongue. Which part of the assessment is this? A. Medical history   B. Diet history   C. Biochemical evaluation   D. Clinical examination

 

Blooms Level: 2. Understand Learning Outcome: 02.05 Outline the measurements used (ABCDEs) in nutrition assessment: Anthropometric, Biochemical, Clinical, Dietary, and Environmental status. Section: 02.05 Measuring Your Nutritional State Topic: Nutrition monitoring and assessment

 

36.	Kate consumes 1,900 kilocalories each day. She requires 1,750 kilocalories to meet daily energy needs. Over time, Kate’s kilocalorie consumption could lead to A. undernutrition.   B. balanced nutrition.   C. overnutrition.

 

Blooms Level: 2. Understand Learning Outcome: 02.04 Describe the three states of nutritional health. Section: 02.04 States of Nutritional Health Topic: Nutrition monitoring and assessment

 

37.	Which government agency is responsible for regulating most U.S. food labeling? A. Food and Drug Administration   B. U.S. Department of Agriculture   C. Bureau of Alcohol, Tobacco, and Firearms   D. Center for Science in the Public Interest

 

Blooms Level: 1. Remember Learning Outcome: 02.08 Describe the components of the Nutrition Facts panel and the various health claims and label descriptors that are allowed. Section: 02.08 Nutrition and Your Health: Food Labels and Diet Planning Topic: Food and supplement labeling

 

Chapter 04 Carbohydrates Answer Key

 

Multiple Choice Questions

1.	The Food and Nutrition Board recommends that Americans consume ______ of their total calories from carbohydrates.     A. 10% to 25%   B. 25% to 50%   C. 45% to 65%   D. 60% to 75%

 

Blooms Level: 2. Understand Learning Outcome: 04.06 State the RDA for carbohydrate and various guidelines for carbohydrate intake. Section: 04.06 Carbohydrate Needs Topic: Dietary requirements

 

2.

Excessive sugar intake is related to development of dental caries because     A. oral bacteria produce acids that dissolve tooth enamel when they metabolize sugars.   B. sugar leaches calcium and phosphorus out of teeth.   C. salivary amylase dissolves tooth enamel during carbohydrate digestion.   D. sugars make the saliva more alkaline, causing damage to tooth enamel.

 

Blooms Level: 2. Understand Learning Outcome: 04.06 State the RDA for carbohydrate and various guidelines for carbohydrate intake. Section: 04.06 Carbohydrate Needs Topic: Oral health

 

3.	_______ is the major monosaccharide found in the body.     A. Fructose   B. Glucose   C. Lactose   D. Sucrose

 

Blooms Level: 1. Remember Learning Outcome: 04.02 Identify the basic structures of the major carbohydrates: monosaccharides, disaccharides, polysaccharides (e.g., starches), and fiber. Section: 04.02 Forms of Carbohydrates Topic: Simple carbohydrates

 

4.	The disaccharides important in nutrition are sucrose, maltose, and     A. lactose.   B. fructose.   C. dextrose.   D. galactose.

 

Blooms Level: 1. Remember Learning Outcome: 04.02 Identify the basic structures of the major carbohydrates: monosaccharides, disaccharides, polysaccharides (e.g., starches), and fiber. Section: 04.02 Forms of Carbohydrates Topic: Simple carbohydrates

 

5.	The scientific name for milk sugar is     A. maltose.   B. glucose.   C. mannose.   D. lactose.

 

Blooms Level: 1. Remember Learning Outcome: 04.02 Identify the basic structures of the major carbohydrates: monosaccharides, disaccharides, polysaccharides (e.g., starches), and fiber. Section: 04.02 Forms of Carbohydrates Topic: Simple carbohydrates

 

6.	______ is a condition in which one lacks lactase. Symptoms include gas and bloating after consuming dairy products.     A. Milk allergy   B. Celiac disease   C. Lactose intolerance   D. Galactosemia

 

Blooms Level: 2. Understand Learning Outcome: 04.04 Explain how carbohydrates are taken in and used by the body, including the processes of digestion, absorption, metabolism, and glucose regulation. Section: 04.04 Making Carbohydrates Available for Body Use Topic: Food allergies and intolerances

 

7.	The main function of glucose is to supply _______ for the body.     A. energy   B. vitamins   C. structure   D. hormones

 

Blooms Level: 2. Understand Learning Outcome: 04.05 List the functions of carbohydrates in the body, the problems that result from not eating enough carbohydrates, and the beneficial effects of fiber on the body. Section: 04.05 Putting Carbohydrates to Work in the Body Topic: Simple carbohydrates

 

8.	The red blood cells and brain are two body tissues that derive most of their energy from     A. fat.   B. protein.   C. glucose.   D. iron.

 

Blooms Level: 2. Understand Learning Outcome: 04.01 Explain the most important nutritional role of carbohydrates and how they are created. Section: 04.01 Carbohydrates-Most Important Energy Source Topic: Simple carbohydrates

 

9.	The hormone _______ is released from the pancreas when blood glucose is elevated above a normal range.     A. glucagon   B. insulin   C. thyroxin   D. glycogen

 

Blooms Level: 2. Understand Learning Outcome: 04.05 List the functions of carbohydrates in the body, the problems that result from not eating enough carbohydrates, and the beneficial effects of fiber on the body. Section: 04.05 Putting Carbohydrates to Work in the Body Topic: Blood glucose regulation

 

10.	When blood glucose levels drop below normal, hormones signal the breakdown of ______, which releases glucose into the blood.     A. stored fat   B. liver glycogen   C. amino acids from muscle   D. ketones

 

Blooms Level: 2. Understand Learning Outcome: 04.05 List the functions of carbohydrates in the body, the problems that result from not eating enough carbohydrates, and the beneficial effects of fiber on the body. Section: 04.05 Putting Carbohydrates to Work in the Body Topic: Blood glucose regulation

 

11.	Polysaccharides that cannot be digested by human digestive enzymes, and therefore cannot be absorbed, are called     A. amylose.   B. fiber.   C. glycogen.   D. starch.

 

Blooms Level: 2. Understand Learning Outcome: 04.04 Explain how carbohydrates are taken in and used by the body, including the processes of digestion, absorption, metabolism, and glucose regulation. Section: 04.04 Making Carbohydrates Available for Body Use Topic: Complex carbohydrates

 

12.	When too little dietary carbohydrate is available to meet energy needs, ______ arise as byproducts of partial fat metabolism.     A. polysaccharides   B. ketones   C. monosaccharides   D. fatty acids

 

Blooms Level: 2. Understand Learning Outcome: 04.05 List the functions of carbohydrates in the body, the problems that result from not eating enough carbohydrates, and the beneficial effects of fiber on the body. Section: 04.05 Putting Carbohydrates to Work in the Body Topic: Dietary requirements

 

13.	The monosaccharides important in nutrition are fructose, glucose, and     A. lactose.   B. sucrose.   C. galactose.   D. maltose.

 

Blooms Level: 1. Remember Learning Outcome: 04.02 Identify the basic structures of the major carbohydrates: monosaccharides, disaccharides, polysaccharides (e.g., starches), and fiber. Section: 04.02 Forms of Carbohydrates Topic: Simple carbohydrates

 

14.	Carbohydrate digestion begins in the     A. mouth.   B. stomach.   C. small intestine.   D. pancreas.

 

Blooms Level: 2. Understand Learning Outcome: 04.04 Explain how carbohydrates are taken in and used by the body, including the processes of digestion, absorption, metabolism, and glucose regulation. Section: 04.04 Making Carbohydrates Available for Body Use Topic: Digestion, absorption, and transport

 

15.	Adequate intakes of ______ may play a role in the prevention of colon cancer.     A. dietary fiber   B. saccharin   C. high fructose corn syrup   D. starch

 

Blooms Level: 2. Understand Learning Outcome: 04.05 List the functions of carbohydrates in the body, the problems that result from not eating enough carbohydrates, and the beneficial effects of fiber on the body. Section: 04.05 Putting Carbohydrates to Work in the Body Topic: Complex carbohydrates

 

16.	Which of the following is not a monosaccharide?     A. Galactose   B. Fructose   C. Lactose   D. Glucose

 

Blooms Level: 1. Remember Learning Outcome: 04.02 Identify the basic structures of the major carbohydrates: monosaccharides, disaccharides, polysaccharides (e.g., starches), and fiber. Section: 04.02 Forms of Carbohydrates Topic: Simple carbohydrates

 

17.	Major fructose sources include     A. milk and cheese.   B. fruits and sweetened beverages.   C. fruits and vegetables.   D. nuts and seeds.

 

Learning Outcome: 04.03 Describe food sources of carbohydrates and list some alternative sweeteners. Section: 04.03 Carbohydrates in Foods Topic: Food sources

 

18.	After absorption, galactose is converted to ________ in the liver.     A. glucose   B. fructose   C. glycogen   D. lactose

 

Blooms Level: 2. Understand Learning Outcome: 04.04 Explain how carbohydrates are taken in and used by the body, including the processes of digestion, absorption, metabolism, and glucose regulation. Section: 04.04 Making Carbohydrates Available for Body Use Topic: Digestion, absorption, and transport

 

19.	A disaccharide is formed by the chemical bonding of     A. two monosaccharides.   B. two polysaccharides.   C. one monosaccharide and one polysaccharide.   D. two oligosaccharides.

 

Blooms Level: 1. Remember Learning Outcome: 04.02 Identify the basic structures of the major carbohydrates: monosaccharides, disaccharides, polysaccharides (e.g., starches), and fiber. Section: 04.02 Forms of Carbohydrates Topic: Simple carbohydrates

 

20.

Which of the following is a true statement about the effects of sugar?     A. Prolonged exposure of the teeth to simple sugars from snacks and drinks promotes dental caries.   B. A high-sugar diet causes hyperactivity among children.   C. A high sugar intake is not problematic as long as the overall diet is low in fat.   D. Natural sources of sugar, like honey, are lower in calories than their processed counterparts, such as high fructose corn syrup.

 

Learning Outcome: 04.06 State the RDA for carbohydrate and various guidelines for carbohydrate intake. Section: 04.06 Carbohydrate Needs Topic: Oral health

 

21.

The food components that yield the highest percentage of calories from carbohydrates are     A. corn flakes, rice, bread, and noodles.   B. peas, broccoli, oatmeal, dry beans and other legumes.   C. cream pies, French fries, and fat-free milk.   D. table sugar, honey, jam, jelly, fruit, and plain baked potatoes.

 

Blooms Level: 2. Understand Learning Outcome: 04.03 Describe food sources of carbohydrates and list some alternative sweeteners. Section: 04.03 Carbohydrates in Foods Topic: Food sources

 

22.	The process that plants use to make glucose from carbon dioxide and water in the presence of the sun’s heat and light is called     A. biosynthesis.   B. anabolism.   C. photosynthesis.   D. glycogenesis.

 

Blooms Level: 2. Understand Learning Outcome: 04.02 Identify the basic structures of the major carbohydrates: monosaccharides, disaccharides, polysaccharides (e.g., starches), and fiber. Section: 04.02 Forms of Carbohydrates Topic: Simple carbohydrates

 

23.	What is the major monosaccharide found in the body?     A. Glucose   B. Fructose   C. Galactose   D. Sucrose

 

Blooms Level: 2. Understand Learning Outcome: 04.04 Explain how carbohydrates are taken in and used by the body, including the processes of digestion, absorption, metabolism, and glucose regulation. Section: 04.04 Making Carbohydrates Available for Body Use Topic: Simple carbohydrates

 

24.	Glucose also is known as     A. levulose.   B. ribose.   C. maltose.   D. dextrose.

 

Blooms Level: 1. Remember Learning Outcome: 04.02 Identify the basic structures of the major carbohydrates: monosaccharides, disaccharides, polysaccharides (e.g., starches), and fiber. Section: 04.02 Forms of Carbohydrates Topic: Simple carbohydrates

 

25.	Which of the following combinations of monosaccharides is true?     A. Glucose and glucose form sucrose.   B. Glucose and fructose form lactose.   C. Glucose and galactose form lactose.   D. Glucose and galactose form maltose.

 

Blooms Level: 2. Understand Learning Outcome: 04.02 Identify the basic structures of the major carbohydrates: monosaccharides, disaccharides, polysaccharides (e.g., starches), and fiber. Section: 04.02 Forms of Carbohydrates Topic: Simple carbohydrates

 

26.	The term “simple carbohydrates” refers to     A. starch.   B. monosaccharides and disaccharides.   C. fiber.   D. polysaccharides.

 

Blooms Level: 1. Remember Learning Outcome: 04.02 Identify the basic structures of the major carbohydrates: monosaccharides, disaccharides, polysaccharides (e.g., starches), and fiber. Section: 04.02 Forms of Carbohydrates Topic: Simple carbohydrates

 

27.	Of the following, which is a major source of sucrose?     A. Alcohol   B. Fruits   C. Grains   D. Sugar cane

 

Blooms Level: 2. Understand Learning Outcome: 04.03 Describe food sources of carbohydrates and list some alternative sweeteners. Section: 04.03 Carbohydrates in Foods Topic: Food sources

 

28.	Which of the following is a major source of lactose?     A. Skim milk   B. Broccoli   C. Apples   D. Honey

 

Blooms Level: 1. Remember Learning Outcome: 04.03 Describe food sources of carbohydrates and list some alternative sweeteners. Section: 04.03 Carbohydrates in Foods Topic: Food sources