Food And Nutrition 3rd Edition - Chapter 15 Testbank

10 Questions | By Allenandunwin | Updated: Mar 19, 2022 | Attempts: 116

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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.

Questions and Answers

1.

Osmotic diarrhoea is a common complaint with over-consumption of:
- A.
  
  Carbohydrate modified foods
- B.
  
  Legumes
- C.
  
  High fibre foods
- D.
  
  Artichokes
- E.
  
  Starchy foods
2.

Dental caries are most likely to form from:
- A.
  
  Drinking a flavoured milk drink
- B.
  
  Consuming fruit loops for breakfast
- C.
  
  Drinking a can of soft drink with lunch
- D.
  
  Snacking on dried fruit
- E.
  
  Eating liquorice
3.

Which food is not considered a good source of starch?
- A.
  
  Dry cereal grains
- B.
  
  Green leafy vegetables
- C.
  
  Dry leguminous seeds
- D.
  
  Wholegrain cereals
- E.
  
  Potatoes
4.

Major sources of metabolisable or glycaemic carbohydrate are:
- A.
  
  Cream, meat, leafy green vegetables, some fruit
- B.
  
  Cereals, cheese, vegetable oils, fish
- C.
  
  Sucrose, cellulose, lignin, erythritol
- D.
  
  Legumes, nuts, all low fat dairy products, lycopene rich vegetables
- E.
  
  Bread, fruit, milk, some vegetables
5.

Complete the following sentence: Artificial sweeteners...
- A.
  
  Are intensely sweet compared to sucrose
- B.
  
  Can substitute all properties of sugar in food products
- C.
  
  Still provide significant kilojoules or energy
- D.
  
  Are associated with increased incidence of bladder cancer
- E.
  
  Include substances such as saccharin, thaumatin and maltose
6.

Two thirds of sucrose consumed in Australia is eaten in the form of processed foods such as:
- A.
  
  Table sugar
- B.
  
  Brown sugar
- C.
  
  Diet soft drinks
- D.
  
  Baby foods
- E.
  
  Baked goods
7.

A food with a glycaemic index of 45 could be described as:
- A.
  
  Being a high glycaemic index food which causes short and rapid rise in blood sugar levels
- B.
  
  Having a high glycaemic index and being inappropriate for individuals with diabetes
- C.
  
  Being a low glycaemic index food which causes a relatively slower and lower rise in blood sugars than white bread or glucose
- D.
  
  Having a glucose concentration of 45%
- E.
  
  Having a very high sugar content and recommended to be avoided by those trying to lose weight
8.

Which of the following is NOT true?
- A.
  
  50-75% of the energy intake of the world’s population comes from carbohydrate
- B.
  
  Carbohydrate is the body’s preferred source of energy particularly for the brain
- C.
  
  Carbohydrate contains carbon, hydrogen and oxygen
- D.
  
  Sweetness of a food is dependent on the amount of sucrose present
- E.
  
  Absorbed sugars or polyols provide 16 kilojoules/gram
9.

Which of the following statements about resistant starch is true?
- A.
  
  It is found mainly in meat, chicken and fish
- B.
  
  It forms a substrate for bacterial fermentation in the colon
- C.
  
  It can be described as the starch content of fruits and vegetables
- D.
  
  Its content in food is not affected by cooking or freezing
- E.
  
  It is the main source of fibre for the Australian population
10.

The World Health Organization recommends a total dietary fibre intake of:
- A.
  
  16-24 g/day
- B.
  
  27-40 g/day
- C.
  
  12-18 g/day
- D.
  
  10-15 g/day
- E.
  
  An amount related to your actual weight