HARPER NTR101 Test 2A Latest
Question
Question 1 Carbohydrates are essential to provide energy for the body because:
a. the glucose that is produced from them is vital to fuel most of the body's cells.
b. proteins are available only to provide building block materials for tissues
c. ketone bodies produced from proteins do not provide adequate energy for cells.
d. fats are not able to provide any energy to the cells.
Question 2 The extent to which a food raises the blood glucose level and elicits an insulin
response as compared with pure glucose can be measured and ranked on a scale called the:
a. digestibility index
b. glycemic index.
c. hypoglycemic index.
d. insulin index.
Question 3 Because there has been much interest in the health effects of the glycemic index
of foods, researchers have found that:
a. individuals with diabetes can consume low-glycemic index foods to lower blood glucose
levels.
b. intake of high-glycemic index foods has resulted in higher heart disease rates in many
populations of the world
c. identification of the glycemic index score can help a person separate the “good carbs” from
“bad carbs.”
d. there is not enough evidence at this time to show that using the glycemic index to control
carbohydrate intake is beneficial for health.
Question 4 Which of the following is NOT an effect of fiber?
Question
Question 1 Carbohydrates are essential to provide energy for the body because:
a. the glucose that is produced from them is vital to fuel most of the body's cells.
b. proteins are available only to provide building block materials for tissues
c. ketone bodies produced from proteins do not provide adequate energy for cells.
d. fats are not able to provide any energy to the cells.
Question 2 The extent to which a food raises the blood glucose level and elicits an insulin
response as compared with pure glucose can be measured and ranked on a scale called the:
a. digestibility index
b. glycemic index.
c. hypoglycemic index.
d. insulin index.
Question 3 Because there has been much interest in the health effects of the glycemic index
of foods, researchers have found that:
a. individuals with diabetes can consume low-glycemic index foods to lower blood glucose
levels.
b. intake of high-glycemic index foods has resulted in higher heart disease rates in many
populations of the world
c. identification of the glycemic index score can help a person separate the “good carbs” from
“bad carbs.”
d. there is not enough evidence at this time to show that using the glycemic index to control
carbohydrate intake is beneficial for health.
Question 4 Which of the following is NOT an effect of fiber?
