The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.
It is found mainly in meat, chicken and fish
It forms a substrate for bacterial fermentation in the colon
It can be described as the starch content of fruits and vegetables
Its content in food is not affected by cooking or freezing
It is the main source of fibre for the Australian population
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16-24 g/day
27-40 g/day
12-18 g/day
10-15 g/day
An amount related to your actual weight
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Carbohydrate modified foods
Legumes
High fibre foods
Artichokes
Starchy foods
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Are intensely sweet compared to sucrose
Can substitute all properties of sugar in food products
Still provide significant kilojoules or energy
Are associated with increased incidence of bladder cancer
Include substances such as saccharin, thaumatin and maltose
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Table sugar
Brown sugar
Diet soft drinks
Baby foods
Baked goods
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Being a high glycaemic index food which causes short and rapid rise in blood sugar levels
Having a high glycaemic index and being inappropriate for individuals with diabetes
Being a low glycaemic index food which causes a relatively slower and lower rise in blood sugars than white bread or glucose
Having a glucose concentration of 45%
Having a very high sugar content and recommended to be avoided by those trying to lose weight
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Cream, meat, leafy green vegetables, some fruit
Cereals, cheese, vegetable oils, fish
Sucrose, cellulose, lignin, erythritol
Legumes, nuts, all low fat dairy products, lycopene rich vegetables
Bread, fruit, milk, some vegetables
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50-75% of the energy intake of the world’s population comes from carbohydrate
Carbohydrate is the body’s preferred source of energy particularly for the brain
Carbohydrate contains carbon, hydrogen and oxygen
Sweetness of a food is dependent on the amount of sucrose present
Absorbed sugars or polyols provide 16 kilojoules/gram
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Drinking a flavoured milk drink
Consuming fruit loops for breakfast
Drinking a can of soft drink with lunch
Snacking on dried fruit
Eating liquorice
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