Fshn 120 Chapter 4

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FSHN 120 Chapter 4

  
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1. 
Sucralose (Splenda→) is ______ times sweeter than sucrose.
A.
B.
C.
D.
2.  Glycogen is 
A.
B.
C.
D.
3. 
A disaccharide is formed by the chemical bonding of
A.
B.
C.
D.
4. 
Which of the following is not characteristic of Type 1 diabetes mellitus?
A.
B.
C.
D.
5. 
Starch is comprised of hundreds and perhaps thousands of which molecule?
A.
B.
C.
D.
6. 
Which of the following is true?
A.
B.
C.
D.
7. 
Which of the following is not true of dietary fibers?
A.
B.
C.
D.
8. 
Which of the following is not a rich source of viscous (soluble) fibers?
A.
B.
C.
D.
9. 
The major storage sites for glycogen are
A.
B.
C.
D.
10. 
Lactose intolerance is caused by
A.
B.
C.
D.
11. 
The World Health Organization recommends limiting added sugar intake to ______ percent of our total kcalories.
A.
B.
C.
D.
12. 
Which of the following is not characteristic of Type 1 diabetes mellitus?
A.
B.
C.
D.
13. 
Which of the following is true about carbohydrate digestion?
A.
B.
C.
D.
14. 
Those with lactose intolerance usually can consume all the following except
A.
B.
C.
D.
15. 
When eating a high-fiber diet one should
A.
B.
C.
D.
16. 
Which of the following is true about carbohydrate digestion?
A.
B.
C.
D.
17. 
Of the following, which is a major source of sucrose?
A.
B.
C.
D.
18. 
The most important dietary approach for the treatment of Type 2 diabetes mellitus is to
A.
B.
C.
D.
19. 
For which of the following is glucose most critical as an energy source?
A.
B.
C.
D.
20. 
Which of the following has the most starch?
A.
B.
C.
D.
21. 
What enzyme is responsible for carbohydrate digestion in the small intestine?
A.
B.
C.
D.
22. 
Which of the following foods would have the most fiber?
A.
B.
C.
D.
23. 
The main function of glucose is to
A.
B.
C.
D.
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