Food And Nutrition 3rd Edition - Chapter 15 Testbank

Green leafy vegetables are not considered a good source of starch because they contain very low amounts of carbohydrates compared to other options listed. While they do contain some starch, it is in much smaller quantities compared to dry cereal grains, dry leguminous seeds, wholegrain cereals, and potatoes. These other options are known to be high in starch content and are often recommended as good sources of this nutrient. Green leafy vegetables, on the other hand, are more commonly associated with being rich in vitamins, minerals, and fiber rather than starch.

Resistant starch is a type of starch that cannot be fully digested in the small intestine and reaches the colon intact. In the colon, it serves as a substrate for bacterial fermentation, meaning that it is broken down by bacteria to produce short-chain fatty acids. This process has various health benefits, such as promoting gut health and reducing the risk of colon cancer. Therefore, the statement "It forms a substrate for bacterial fermentation in the colon" is true.

The World Health Organization recommends a total dietary fiber intake of 27-40 g/day. This range is considered optimal for maintaining a healthy digestive system and preventing various health conditions such as constipation, heart disease, and obesity. Adequate fiber intake helps to regulate bowel movements, lower cholesterol levels, and control blood sugar levels. It also promotes satiety and aids in weight management. Consuming a diet rich in fruits, vegetables, whole grains, and legumes can help individuals meet their daily fiber requirements.

Osmotic diarrhea occurs when there is an excess of unabsorbed solutes in the intestinal lumen, leading to an osmotic gradient that draws water into the bowel, resulting in loose and watery stools. Carbohydrate modified foods, such as sugar alcohols (e.g., sorbitol, mannitol), can have an osmotic effect and cause diarrhea when consumed in large amounts. These sugar substitutes are commonly found in sugar-free or low-calorie products like candies, gums, and diet drinks. Therefore, over-consumption of carbohydrate modified foods can lead to osmotic diarrhea.

Artificial sweeteners are intensely sweet compared to sucrose. This means that they have a much stronger sweet taste than regular sugar. They are often used as sugar substitutes in food products because they can provide the same level of sweetness without the added calories. However, it is important to note that artificial sweeteners still provide some kilojoules or energy, although in much smaller amounts compared to sucrose. Additionally, there is no evidence to suggest that artificial sweeteners are associated with an increased incidence of bladder cancer. Some examples of artificial sweeteners include saccharin, thaumatin, and maltose.

Processed foods such as baked goods often contain added sugars like sucrose. Since two thirds of sucrose consumed in Australia is eaten in the form of processed foods, it can be inferred that baked goods are one of the main sources of sucrose consumption in the country.

A food with a glycaemic index of 45 is described as a low glycaemic index food. It causes a relatively slower and lower rise in blood sugars compared to white bread or glucose. This means that it has a less significant impact on blood sugar levels and can be suitable for individuals, including those with diabetes, who need to manage their blood sugar levels.

The correct answer is "Bread, fruit, milk, some vegetables." These food items are major sources of metabolisable or glycaemic carbohydrates. Bread, fruit, and milk contain high amounts of carbohydrates that are easily broken down and converted into glucose, providing energy to the body. Some vegetables also contain carbohydrates, although in smaller amounts compared to bread, fruit, and milk. Therefore, these food items are considered significant sources of metabolisable or glycaemic carbohydrates.

Sucrose is just one type of sugar that contributes to the sweetness of a food. Other types of sugars, such as fructose and glucose, also contribute to the overall sweetness of a food. Therefore, the sweetness of a food is not solely dependent on the amount of sucrose present.

Snacking on dried fruit is the most likely cause for dental caries. Dried fruits are high in sugar content and stick to the teeth, providing a breeding ground for bacteria that produce acid. This acid attacks the tooth enamel, leading to the formation of dental caries. While the other options also contain sugar, snacking on dried fruit is particularly problematic due to its sticky nature and prolonged contact with the teeth.