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Nutrition Specialist Lesson 4

20 Questions
Lesson Quizzes & Trivia
Questions and Answers
  • 1. 
    Virtually the only fuel used by the brain, except during prolonged starvation , when these supplies are too low is ___________ .
    • A. 

      Glucose

    • B. 

      Fructose

    • C. 

      Galactose

    • D. 

      Sucrose

  • 2. 
    The most abundant form of complex carbohydrates ingested should come from _________ .
    • A. 

      Dietary fiber

    • B. 

      Glycogen

    • C. 

      Starch

    • D. 

      Glucose

  • 3. 
    Which of the following is not a monosaccharide?
    • A. 

      Glucose

    • B. 

      Fructose

    • C. 

      Galactose

    • D. 

      Sucrose

  • 4. 
    The primary sugar in milk and dairy products is _________ .
    • A. 

      Lactose

    • B. 

      Fructose

    • C. 

      Sucrose

    • D. 

      Maltose

  • 5. 
    What characteristics of complex carbohydrates make them either digestible or nondigestible?
    • A. 

      Length of the sugar molecule chain

    • B. 

      How the monosaccharides that make up the carbohydrate are linked

    • C. 

      The amount of amylopectin in the carbohydrate

    • D. 

      The number of double bonds within the molecule

  • 6. 
    ______________ make(s) the walls of plant cells strong and rigid.
    • A. 

      Pectins

    • B. 

      Gums

    • C. 

      Oligosaccharides

    • D. 

      Cellulose

  • 7. 
    Which is not a common monosaccharide found in the diet?
    • A. 

      Fructose

    • B. 

      Maltose

    • C. 

      Galactose

    • D. 

      Glucose

  • 8. 
    Prior to being swallowed, approximatly _____ % of startches in food are broken down in the mouth.
    • A. 

      5

    • B. 

      10

    • C. 

      20

    • D. 

      30

  • 9. 
    Milk sugar is known as ___________ .
    • A. 

      Fructose

    • B. 

      Maltose

    • C. 

      Lactose

    • D. 

      Glucose

  • 10. 
    Typically, candies, soft drinks, deserts, and jellies are high in _______ .
    • A. 

      Fructose

    • B. 

      Maltose

    • C. 

      Lactose

    • D. 

      Glucose

  • 11. 
    When mixed with sugar and acid, this type of fiber forms a gel that is added to jellies, jams, sauces, and salad dressings to make the food firm.
    • A. 

      Hemicelluloses

    • B. 

      Gums and mucilages

    • C. 

      Starch

    • D. 

      Pectin

  • 12. 
    An abnormally high blood glucose level is called _________ .
    • A. 

      Hypoglycemia

    • B. 

      Hyperglycemia

    • C. 

      Ketosis

    • D. 

      Glycosis

  • 13. 
    Which of the following is not a risk factor for type 2 diabetes?
    • A. 

      Over the age of 45

    • B. 

      Overweight

    • C. 

      Low HDL levels

    • D. 

      Children of parents with type 2 diabetes

  • 14. 
    Signs of _____________ include nervousness, irratability, and headache.
    • A. 

      Hypoglycemia

    • B. 

      Hyperglycemia

    • C. 

      Ketosis

    • D. 

      Glycosis

  • 15. 
    The discretionary allowence in the USDA Food Guide covers ________.
    • A. 

      Whole-grain snacks

    • B. 

      Water consumption

    • C. 

      Calories from added sugars, alcohol, and higher-fat meat or milk choices

    • D. 

      All of the above

  • 16. 
    A condition that inteferes with the balance of acids and basis in the body , causing the blood to become too acidic, is called ____________ .
    • A. 

      Type 1 diabetes

    • B. 

      Type 2 diabetes

    • C. 

      Hyperglycemia

    • D. 

      Ketosis

  • 17. 
    The AMDR for carbohydrate is __________ % of the daily kilocalories.
    • A. 

      40 to 50

    • B. 

      45 to 50

    • C. 

      45 to 65

    • D. 

      70 to 75

  • 18. 
    ______________ sweeteners are commonly found in sugar-free gum and mints.
    • A. 

      Refined

    • B. 

      Sugar alcohol

    • C. 

      Natural

    • D. 

      Nutritive

  • 19. 
    Two glucose molecules joined together form ___________ .
    • A. 

      Maltose

    • B. 

      Dextrose

    • C. 

      Lactose

    • D. 

      Sucrose

  • 20. 
    Once in the bloodstream, carbohydrates travel to the liver through the ___________.
    • A. 

      Portal vein

    • B. 

      Kidneys

    • C. 

      Pancreas

    • D. 

      Aortic artery