Fshn 120 Chapter 4

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Fshn 120 Chapter 4

  
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  • 1. 
    Glycogen is 
    • A. 

      A highly branched polysaccharide.

    • B. 

      Stored in the absence of dietary carbohydrate.

    • C. 

      A straight chain of glucoses linked together.

    • D. 

      A hormone for blood glucose regulation.


  • 2. 
    Which of the following is not a rich source of viscous (soluble) fibers?
    • A. 

      Fruits

    • B. 

      Oatmeal

    • C. 

      Whole wheat bread

    • D. 

      Legumes


  • 3. 
    Which of the following is true about carbohydrate digestion?
    • A. 

      Carbohydrate digestion is assisted by cooking, which softens tough skins.

    • B. 

      Carbohydrate digestion begins in the stomach.

    • C. 

      Chewing food does not assist in carbohydrate digestion.

    • D. 

      Saliva production does not influence starch digestion.


  • 4. 
    A disaccharide is formed by the chemical bonding of
    • A. 

      Two monosaccharides.

    • B. 

      Two polysaccharides.

    • C. 

      One monosaccharide and one polysaccharide.

    • D. 

      Two oligosaccharides.


  • 5. 
    Which of the following has the most starch?
    • A. 

      1 medium orange

    • B. 

      1 cup of kidney beans

    • C. 

      8 fluid ounces of milk

    • D. 

      4 ounces of meat


  • 6. 
    Lactose intolerance is caused by
    • A. 

      A milk allergy.

    • B. 

      Lactase deficiency.

    • C. 

      Milk bacteria.

    • D. 

      Intestinal bacteria.


  • 7. 
    The main function of glucose is to
    • A. 

      Serve as raw material to build tissue.

    • B. 

      Work with enzymes to carry out chemical reactions.

    • C. 

      Repair tissue.

    • D. 

      Supply energy.


  • 8. 
    Which of the following is not characteristic of Type 1 diabetes mellitus?
    • A. 

      Arises most commonly in adulthood

    • B. 

      Associated with a tendency to develop ketosis

    • C. 

      Sometimes caused by viral infection

    • D. 

      Has a genetic link


  • 9. 
    When eating a high-fiber diet one should
    • A. 

      Restrict fluid intake.

    • B. 

      Not be concerned about consuming large amounts.

    • C. 

      Avoid foods that are not whole grain.

    • D. 

      Increase fluid intake.


  • 10. 
    Of the following, which is a major source of sucrose?
    • A. 

      Alcohol

    • B. 

      Fruits

    • C. 

      Grains

    • D. 

      Sugar cane


  • 11. 
    Those with lactose intolerance usually can consume all the following except
    • A. 

      Small servings of milk products.

    • B. 

      Some cheeses.

    • C. 

      Yogurt containing active cultures.

    • D. 

      Milk shakes made with skim milk.


  • 12. 
    Which of the following foods would have the most fiber?
    • A. 

      Kidney beans

    • B. 

      English muffins made with enriched flour

    • C. 

      Orange juice

    • D. 

      Corn flakes


  • 13. 
    The major storage sites for glycogen are
    • A. 

      Muscles and liver.

    • B. 

      Kidney and muscles.

    • C. 

      Liver and kidney.

    • D. 

      Liver and pancreas.


  • 14. 
    The most important dietary approach for the treatment of Type 2 diabetes mellitus is to
    • A. 

      Lose body fat.

    • B. 

      Eat regular meals.

    • C. 

      Maintain a constant ratio of carbohydrate to protein to fat throughout the day.

    • D. 

      Avoid sugar.


  • 15. 
    Which of the following is true about carbohydrate digestion?
    • A. 

      Carbohydrate digestion is assisted by cooking, which softens tough skins.

    • B. 

      Carbohydrate digestion begins in the stomach.

    • C. 

      Chewing food does not assist in carbohydrate digestion.

    • D. 

      Saliva production does not influence starch digestion.


  • 16. 
    Starch is comprised of hundreds and perhaps thousands of which molecule?
    • A. 

      Fructose

    • B. 

      Glycerol

    • C. 

      Glucose

    • D. 

      Galactose


  • 17. 
    Sucralose (Splenda→) is ______ times sweeter than sucrose.
    • A. 

      100

    • B. 

      250

    • C. 

      500

    • D. 

      600


  • 18. 
    The World Health Organization recommends limiting added sugar intake to ______ percent of our total kcalories.
    • A. 

      10

    • B. 

      15

    • C. 

      20

    • D. 

      25


  • 19. 
    Which of the following is not characteristic of Type 1 diabetes mellitus?
    • A. 

      Arises most commonly in adulthood

    • B. 

      Associated with a tendency to develop ketosis

    • C. 

      Sometimes caused by viral infection

    • D. 

      Has a genetic link


  • 20. 
    Which of the following 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.


  • 21. 
    Which of the following is not true of dietary fibers?
    • A. 

      They are mostly polysaccharides.

    • B. 

      The bonds between sugar units cannot be broken by human digestive enzymes.

    • C. 

      They cannot be absorbed by the small intestine.

    • D. 

      They are absorbed in the large intestine.


  • 22. 
    For which of the following is glucose most critical as an energy source?
    • A. 

      Muscles

    • B. 

      Brain

    • C. 

      Liver

    • D. 

      Heart


  • 23. 
    What enzyme is responsible for carbohydrate digestion in the small intestine?
    • A. 

      Salivary amylase

    • B. 

      Bicarbonate

    • C. 

      Pancreatic proteases

    • D. 

      Pancreatic amylase


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