Food and Nutrition 3rd edition - Chapter 15 Testbank | Attempts: 118

2.

Dental caries are most likely to form from:

Drinking a flavoured milk drink
Consuming fruit loops for breakfast
Drinking a can of soft drink with lunch
Snacking on dried fruit
Eating liquorice

Correct Answer

A. Snacking on dried fruit

Explanation

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.

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3.

Which food is not considered a good source of starch?

Dry cereal grains
Green leafy vegetables
Dry leguminous seeds
Wholegrain cereals
Potatoes

Correct Answer

A. Green leafy vegetables

Explanation

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.

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4.

Major sources of metabolisable or glycaemic carbohydrate are:

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

Correct Answer

A. Bread, fruit, milk, some vegetables

Explanation

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.

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5.

Complete the following sentence: Artificial sweeteners...

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

Correct Answer

A. Are intensely sweet compared to sucrose

Explanation

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.

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6.

Two thirds of sucrose consumed in Australia is eaten in the form of processed foods such as:

Table sugar
Brown sugar
Diet soft drinks
Baby foods
Baked goods

Correct Answer

A. Baked goods

Explanation

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.

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7.

A food with a glycaemic index of 45 could be described as:

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

Correct Answer

A. Being a low glycaemic index food which causes a relatively slower and lower rise in blood sugars than white bread or glucose

Explanation

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.

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8.

Which of the following is NOT true?

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

Correct Answer

A. Sweetness of a food is dependent on the amount of sucrose present

Explanation

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.

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9.

Which of the following statements about resistant starch is true?

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

Correct Answer

A. It forms a substrate for bacterial fermentation in the colon

Explanation

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.

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10.

The World Health Organization recommends a total dietary fibre intake of:

16-24 g/day
27-40 g/day
12-18 g/day
10-15 g/day
An amount related to your actual weight

Correct Answer

A. 27-40 g/day

Explanation

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.

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Food And Nutrition 3rd Edition - Chapter 15 Testbank

Osmotic diarrhoea is a common complaint with over-consumption of:

Quiz Preview

Dental caries are most likely to form from:

Which food is not considered a good source of starch?

Major sources of metabolisable or glycaemic carbohydrate are:

Complete the following sentence: Artificial sweeteners...

Two thirds of sucrose consumed in Australia is eaten in the form of processed foods such as:

A food with a glycaemic index of 45 could be described as:

Which of the following is NOT true?

Which of the following statements about resistant starch is true?

The World Health Organization recommends a total dietary fibre intake of: