NFS284 Midterm 2 Examination And
100% Correct Answers 2026 Updated.
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
Starch: Amylopectin - Answer Straight and branched chains
Raw starch - Answer Semi Crystalline, hard to digest
Starch: Cooking in moist heat - Answer Gelatinization, starch granules swell and crystalline
structures disrupted.
Starch: Cooling cooked starch - Answer Retrogradation, molecules partially reassociate and
forms resistant starch
Dietary Fibre - Answer Polysaccharides and lignin not digested by human enzymes, found
intact in plant foods.
Functional Fibre - Answer Isolated indigestible carbohydrates shown to have beneficial
physiological effects in humans
Soluble Fibre - Answer Viscous, dissolves in water, broken down by microbiota eg. pectin,
gums, hemicelluloses
Soluble Fibre - Colon effect - Answer Small laxative effect, well fermented
Insoluble Fibre - Answer Not viscous, does not dissolve in water, poorly fermented by
microbiota. eg. cellulose, lignin
100% Correct Answers 2026 Updated.
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
Starch: Amylopectin - Answer Straight and branched chains
Raw starch - Answer Semi Crystalline, hard to digest
Starch: Cooking in moist heat - Answer Gelatinization, starch granules swell and crystalline
structures disrupted.
Starch: Cooling cooked starch - Answer Retrogradation, molecules partially reassociate and
forms resistant starch
Dietary Fibre - Answer Polysaccharides and lignin not digested by human enzymes, found
intact in plant foods.
Functional Fibre - Answer Isolated indigestible carbohydrates shown to have beneficial
physiological effects in humans
Soluble Fibre - Answer Viscous, dissolves in water, broken down by microbiota eg. pectin,
gums, hemicelluloses
Soluble Fibre - Colon effect - Answer Small laxative effect, well fermented
Insoluble Fibre - Answer Not viscous, does not dissolve in water, poorly fermented by
microbiota. eg. cellulose, lignin
