NFS284 Midterm 2 Exam Questions With
Complete Answers
Compare today's carb consumption to past - ANSWER More refined, 13% comes from
added sugars
CFG recommendation for carbs - ANSWER Eat more unrefined, such as whole grains,
vegetables, legumes and fruits
Methods of classifying carbs - ANSWER 1. Degree of Processing
2. Chemical Composition
3. Physiological Impact
Define "refining" - ANSWER Processes which change/remove components of food
Misconceptions of whole foods and carbs - ANSWER Carbs are in their natural state
Misconception of refining carbs - ANSWER This separates carbs from vitamins, minerals
and fibre
Misconception of refining products - ANSWER Automatically bad, low in nutrients and
empty calories
What are empty calories in a food - ANSWER The more you eat the fewer nutrients you
expect from it
Are added sugars empty calories - ANSWER Not necessarily; many healthy foods have
them. Avoidance may result in lower nutrient intake
,Example: Added sugars in cereal - ANSWER Surprisingly, food with most sugar has most
nutrients
When are added sugars empty calories - ANSWER Soft drinks, since it contains only
sugars and no nutrients.
Grains: Bran layer is a source of - ANSWER Fibre and Vitamins
Grains: Germ layer is a source of - ANSWER Vegetable oils and vitamin E
Grains: Endosperm layer is a source of - ANSWER Starch and some protein
Refining grains remove which layers - ANSWER Bran and Germ layers
Product listed as whole grain contains - ANSWER 51% whole grain
CFG recommendation for whole grain - ANSWER Half of grain servings
Simple carbs - ANSWER Mono/disaccharides, sometimes refined and high in GI (not
recommended terminology)
Complex carbs - ANSWER Starch and Fibre, sometimes unrefined (not recommended
terminology)
Chemical classification: Sugars - ANSWER Mono/Disaccharides
Chemical classification: Oligosaccharides - ANSWER 3-9 Sugar units
Chemical classification: Polysaccharides - ANSWER > 10 sugar units
, Chemical classification: Glucose, found in? - ANSWER Fruits, Vegetables, High Fructose
Corn Syrup
Chemical classification: Galactose, found in? - ANSWER Not present freely in foods
Chemical classification: Fructose, found in? - ANSWER Fruits, Vegetables, High
Fructose Corn Syrup
Chemical classification: Sucrose - ANSWER Glucose and Fructose, found in fruits,
vegetables and table sugar
Chemical classification: Maltose - ANSWER Glucose and glucose, formed during starch
digestion and in germinating seeds
Chemical classification: Lactose - ANSWER Glucose and galactose, found in dairy
Chemical classification: Glycogen - ANSWER How animals store glucose
Chemical classification: Starch - ANSWER How plants store glucose
Chemical classification: Fibre - ANSWER Sugars that are not digestable
Glycogen: how much can we store - ANSWER 400-500 g
Glycogen: how much water per glycogen - ANSWER 5-10 g
Starch: Amylose - ANSWER Straight chains
Complete Answers
Compare today's carb consumption to past - ANSWER More refined, 13% comes from
added sugars
CFG recommendation for carbs - ANSWER Eat more unrefined, such as whole grains,
vegetables, legumes and fruits
Methods of classifying carbs - ANSWER 1. Degree of Processing
2. Chemical Composition
3. Physiological Impact
Define "refining" - ANSWER Processes which change/remove components of food
Misconceptions of whole foods and carbs - ANSWER Carbs are in their natural state
Misconception of refining carbs - ANSWER This separates carbs from vitamins, minerals
and fibre
Misconception of refining products - ANSWER Automatically bad, low in nutrients and
empty calories
What are empty calories in a food - ANSWER The more you eat the fewer nutrients you
expect from it
Are added sugars empty calories - ANSWER Not necessarily; many healthy foods have
them. Avoidance may result in lower nutrient intake
,Example: Added sugars in cereal - ANSWER Surprisingly, food with most sugar has most
nutrients
When are added sugars empty calories - ANSWER Soft drinks, since it contains only
sugars and no nutrients.
Grains: Bran layer is a source of - ANSWER Fibre and Vitamins
Grains: Germ layer is a source of - ANSWER Vegetable oils and vitamin E
Grains: Endosperm layer is a source of - ANSWER Starch and some protein
Refining grains remove which layers - ANSWER Bran and Germ layers
Product listed as whole grain contains - ANSWER 51% whole grain
CFG recommendation for whole grain - ANSWER Half of grain servings
Simple carbs - ANSWER Mono/disaccharides, sometimes refined and high in GI (not
recommended terminology)
Complex carbs - ANSWER Starch and Fibre, sometimes unrefined (not recommended
terminology)
Chemical classification: Sugars - ANSWER Mono/Disaccharides
Chemical classification: Oligosaccharides - ANSWER 3-9 Sugar units
Chemical classification: Polysaccharides - ANSWER > 10 sugar units
, Chemical classification: Glucose, found in? - ANSWER Fruits, Vegetables, High Fructose
Corn Syrup
Chemical classification: Galactose, found in? - ANSWER Not present freely in foods
Chemical classification: Fructose, found in? - ANSWER Fruits, Vegetables, High
Fructose Corn Syrup
Chemical classification: Sucrose - ANSWER Glucose and Fructose, found in fruits,
vegetables and table sugar
Chemical classification: Maltose - ANSWER Glucose and glucose, formed during starch
digestion and in germinating seeds
Chemical classification: Lactose - ANSWER Glucose and galactose, found in dairy
Chemical classification: Glycogen - ANSWER How animals store glucose
Chemical classification: Starch - ANSWER How plants store glucose
Chemical classification: Fibre - ANSWER Sugars that are not digestable
Glycogen: how much can we store - ANSWER 400-500 g
Glycogen: how much water per glycogen - ANSWER 5-10 g
Starch: Amylose - ANSWER Straight chains
