Test Bank Nutrition for Health and Healthcare 6th Edition DeBruyne Pinna

Test Bank Nutrition for Health and Healthcare 6th Edition DeBruyne Pinna Sample Test c3 Carbohydrates True / False 1. Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source. a. True b. False ANSWER: True REFERENCES: 3.0 Introduction LEARNING OBJECTIVES: NHHE.DEBR.17.3.0 – Introduction KEYWORDS: Bloom’s: Understand 2. Most dietary fiber provides little or no energy. a. True b. False ANSWER: True REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Understand 3. A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. This client’s sugar intake falls within the same range as added sugar intakes for the USDA Food Patterns recommendations. a. True b. False ANSWER: True REFERENCES: 3.4 Health Effects of Sugars and Alternative Sweeteners LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how KEYWORDS: Bloom’s: Apply 4. Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks. a. True b. False ANSWER: False REFERENCES: 3.4 Health Effects of Sugars and Alternative Sweeteners LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how KEYWORDS: Bloom’s: Understand 5. A client consumes 2000 kcalories per day and 200 grams of carbohydrate. This person meets the current dietary recommendations for carbohydrate intake. a. True b. False ANSWER: False REFERENCES: 3.5 Health Effects of Starch and Dietary Fibers LEARNING OBJECTIVES: NHHE.DEBR.17.3.5 – Identify the health benefits of, and recommendations for, s KEYWORDS: Bloom’s: Apply 6. Cindy consumed 1 cup of vegetables, 1 cup of fruit, 5 ounces of whole grains, and 1 cup of legumes during the day. Cindy met the DV recommendation for fiber for the day. a. True b. False ANSWER: True REFERENCES: 3.5 Health Effects of Starch and Dietary Fibers LEARNING OBJECTIVES: NHHE.DEBR.17.3.5 – Identify the health benefits of, and recommendations for, s KEYWORDS: Bloom’s: Apply Multiple Choice 7. The main function of carbohydrates in the body is to: a. furnish the body with energy. b. provide material for synthesizing cell walls. c. synthesize fat. d. insulate the body to prevent heat loss. e. build muscle. ANSWER: a REFERENCES: 3.0 Introduction LEARNING OBJECTIVES: NHHE.DEBR.17.3.0 – Introduction KEYWORDS: Bloom’s: Remember 8. High-fructose corn syrup and fruit juice concentrate are examples of: a. starches. b. disaccharides. c. added sugars. d. fibers. e. fats. ANSWER: c REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Apply 9. What are the basic units of all carbohydrates? a. monosaccharides b. disaccharides c. polysaccharides d. sucrose molecules e. glycogen ANSWER: a REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Understand 10. Three monosaccharides important in nutrition are: a. glucose, lactose, and fructose. b. fructose, glucose, and sucrose. c. maltose, fructose, and lactose. d. galactose, sucrose, and lactose. e. fructose, glucose, and galactose. ANSWER: e REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Remember 11. The primary source of energy for the brain and nervous system under normal conditions is: a. sucrose. b. amino acids. c. fructose. d. glucose. e. fatty acids. ANSWER: d REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Remember 12. The hormone that moves glucose from the blood into the cells is: a. glucagon. b. insulin. c. testosterone. d. sucrose. e. glycogen ANSWER: b REFERENCES: 3.2 Digestion and Absorption of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.2 – Summarize carbohydrate digestion and absorptio KEYWORDS: Bloom’s: Remember 13. Which of the following occurs mostly as part of lactose? a. glucose b. maltose c. fructose d. galactose e. sucrose ANSWER: d REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Understand 14. Fructose is: a. the sweetest of the sugars. b. known as milk sugar. c. abundant in whole grains. d. also known as dextrose. e. combines with glucose to make lactose. ANSWER: a REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Understand 15. Fructose occurs naturally in: a. bread. b. milk. c. meats. d. fruits. e. glucose ANSWER: d REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Remember 16. Which monosaccharide is found most often in nature as a part of a disaccharide? a. glucose b. fructose c. maltase d. galactose e. sucrose ANSWER: d REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Understand 17. Which of the following compounds is a disaccharide? a. glucose b. fructose c. lactose d. galactose e. glycogen ANSWER: c REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Understand 18. What happens when blood glucose falls too low? a. Glucagon promotes breakdown of muscle glycogen. b. Glucagon promotes breakdown of liver glycogen. c. Insulin promotes glycogen synthesis in the liver. d. Insulin promotes glycogen synthesis in the muscle. e. Insulin promotes breakdown of muscle glycogen. ANSWER: b REFERENCES: 3.3 Regulation of Blood Glucose LEARNING OBJECTIVES: NHHE.DEBR.17.3.3 – Explain how hormones control blood glucose concen KEYWORDS: Bloom’s: Understand 19. The most familiar source of sucrose is: a. bread. b. table sugar. c. milk. d. meat. e. fruit. ANSWER: b REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Apply 20. The principal carbohydrate used to sweeten homemade iced tea is: a. fructose. b. galactose. c. maltose. d. glucose e. sucrose. ANSWER: e REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Apply 21. One molecule of maltose can yield how many molecules of glucose? a. one b. two c. three d. four e. twelve ANSWER: b REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Understand 22. Which of the following is the principal carbohydrate in milk? a. galactose b. fructose c. fructose d. fructose e. maltose ANSWER: d REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Apply 23. Chemically, lactose is a(n): a. monosaccharide. b. disaccharide. c. dextrose. d. polysaccharide. e. alternative sweetener. ANSWER: b REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Remember 24. An example of a polysaccharide is: a. starch. b. meat. c. fruit. d. protein. e. milk. ANSWER: a REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Apply 25. Which of the following carbohydrates is a polysaccharide? a. fructose b. glucose c. maltose d. lactose e. starch ANSWER: e REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Apply 26. The stored form of glucose in the body is called: a. glycogen. b. insulin. c. fat. d. maltose. e. protein. ANSWER: a REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Remember 27. Polysaccharides are composed of: a. one glucose unit. b. two glucose units. c. two fructose units. d. many glucose units. e. only disaccharides. ANSWER: d REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Remember 28. Excess glucose in the blood is converted into glycogen and stored primarily in the: a. brain and liver. b. liver and muscles. c. blood cells and brain. d. pancreas and brain. e. brain and muscles. ANSWER: b REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Remember 29. The richest sources of starch are: a. fruits. b. grains. c. vegetables. d. soybeans. e. legumes. ANSWER: b REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Understand 30. Whole grains, vegetables, and fruits are rich sources of: a. sucrose. b. protein. c. fat. d. glycogen. e. dietary fiber ANSWER: e REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Apply 31. Cellulose, pectin, hemicellulose, and gums are: a. nonnutritive sweeteners. b. sugar alcohols. c. fibers. d. forms of starch. e. whole grains ANSWER: c REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Apply 32. Which of the following is a fiber found in all vegetables, fruits, and legumes? a. hemicelluose b. pectin c. mucilage d. cellulose e. lignins ANSWER: d REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Understand 33. Which of the following fibers is a nonpolysaccharide? a. cellulose b. lignin c. pectin d. gum e. legumes ANSWER: b REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Apply 34. A food company wants to use a fiber to stabilize its new product. Which of the following would be least likely to be considered? a. pectins b. gums c. lignins d. mucilages e. cellulose ANSWER: c REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Analyze 35. Which of the following escape digestion and absorption in the small intestine? a. Resistant starches b. Polysaccharides c. Bacteria d. Disaccharides e. Whole grains ANSWER: a REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Apply 36. Fibers are categorized by: a. the type of chemical bonds that hold them together. b. their chemical and physical properties. c. the number of hydrogen molecules they contain. d. their ability to be digested by human enzymes. e. their ability to dissolve in water. ANSWER: b REFERENCES: 3.1 The Chemist’s View of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Understand 37. The sugars in fruits, vegetables, grains, and milk are: a. usually added to these foods. b. considered discretionary kcalories. c. naturally occurring. d. resistant to digestion. e. known to add kcalories, but not nutrients. ANSWER: c REFERENCES: 3.4 Health Effects of Sugars and Alternative Sweeteners LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how KEYWORDS: Bloom’s: Understand 38. The steady upward trend in sugar consumption among Americans can be attributed to: a. consumer demand. b. bans on sugary soft drinks. c. better food preservation techniques. d. improved food safety practices. e. food manufacturers. ANSWER: e REFERENCES: 3.4 Health Effects of Sugars and Alternative Sweeteners LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how KEYWORDS: Bloom’s: Understand 39. The leading source of added sugars in the American diet is: a. baked goods such as cookies and cakes. b. fruit packed in heavy syrup. c. soft drinks and other sugar-sweetened beverages. d. chocolate bars and other candy treats. e. hidden sugars, such as ketchup or sauces ANSWER: c REFERENCES: 3.4 Health Effects of Sugars and Alternative Sweeteners LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how KEYWORDS: Bloom’s: Apply 40. According to the World Health Organization’s recommendations, no more than what percentage of daily kcalories should come from added sugars? a. 5 b. 10 c. 15 d. 20 e. 25 ANSWER: b REFERENCES: 3.4 Health Effects of Sugars and Alternative Sweeteners LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how KEYWORDS: Bloom’s: Remember 41. Which of the following statements best describes the role of sugar in the development of obesity? a. Sugar consumption is a direct cause of weight gain leading to obesity. b. The increased use of added sugars by food manufacturers is the cause of obesity. c. Sugar contributes to obesity when it is part of excessive energy intakes. d. There is no correlation between the consumption of added sugars and the rise in obesity. e. Alternatives to sugar (artificial sweeteners) are a greater contributor to obesity than sugar. ANSWER: c REFERENCES: 3.4 Health Effects of Sugars and Alternative Sweeteners LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how KEYWORDS: Bloom’s: Understand 42. Which statement about excessive sugar consumption is true? a. It causes cancer. b. It causes heart disease. c. It causes dental caries. d. It causes hyperactive behavior in children. e. It causes gallbladder inflammation. ANSWER: c REFERENCES: 3.4 Health Effects of Sugar and Alternative Sweeteners LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how KEYWORDS: Bloom’s: Understand 43. Which of the following ingredients is a sugar alcohol? a. polydextrose b. maltitol c. cellulose d. aspartame e. saccharin ANSWER: b REFERENCES: 3.4 Health Effects of Sugar and Alternative Sweeteners LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how KEYWORDS: Bloom’s: Apply 44. In the small intestine, amylase breaks starch down into which of the following? a. bacterial enzymes b. maltase c. maltose d. amylase e. lactase ANSWER: c REFERENCES: 3.2 Digestion and Absorption of Carbohydrates LEARNING OBJECTIVES: NHHE.DEBR.17.3.2 – Summarize carbohydrate digestion and absorptio KEYWORDS: Bloom’s: Analyze 45. Sweeteners that yield energy are called: a. nutritive sweeteners. b. alternative sweeteners. c. resistant sweeteners. d. glycemic sweeteners. e. nonnutritive sweeterners. ANSWER: a REFERENCES: 3.4 Health Effects of Sugars and Alternative Sweeteners LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how KEYWORDS: Bloom’s: Apply A carton of ice cream displays the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan. 46. How many alternative sweeteners are contained in this product? a. one b. two c. three d. four e. zero ANSWER: b REFERENCES: 3.4 Health Effects of Sugars and Alternative Sweeteners LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how KEYWORDS: Bloom’s: Analyze 47. How many nonnutritive sweeteners are contained in the product? a. one b. two c. three d. four e. zero ANSWER: a REFERENCES: 3.4 Health Effects of Sugar and Alternative Sweeteners LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how KEYWORDS: Bloom’s: Apply 48. The nonnutritive sweetener sucralose is made from: a. sucrose. b. an amino acid. c. aspartame. d. maltose. e. benzoic sulfimide. ANSWER: a REFERENCES: 3.4 Health Effects of Sugar and Alternative Sweeteners LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how KEYWORDS: Bloom’s: Understand 49. The nonnutritive sweetener that is unsafe for people with phenylketonuria is: a. aspartame. b. neotame. c. sucralose. d. stevia. e. saccharin. ANSWER: a REFERENCES: 3.4 Health Effects of Sugar and Alternative Sweeteners LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how KEYWORDS: Bloom’s: Remember 50. Which of the following foods would you recommend to someone interested in lowering his or her blood cholesterol level? a. wheat bread b. almonds c. strawberries d. pork e. oatmeal ANSWER: e REFERENCES: 3.5 Health Effects of Starch and Dietary Fibers LEARNING OBJECTIVES: NHHE.DEBR.17.3.5 – Identify the health benefits of, and recommendations for, s KEYWORDS: Bloom’s: Apply 51. Soluble fiber can help reduce blood cholesterol levels by: a. converting cholesterol into vitamin D. b. binding cholesterol and carrying it out of the body with the feces. c. reducing bile excretion. d. preventing the production of bile. e. slowing glucose absorption. ANSWER: b REFERENCES: 3.5 Health Effects of Starch and Dietary Fibers LEARNING OBJECTIVES: NHHE.DEBR.17.3.5 – Identify the health benefits of, and recommendations for, s KEYWORDS: Bloom’s: Understand 52. Which statements regarding the effects of fiber on the human body is true? a. Fiber causes weight gain. b. Fiber contributes to the development of diabetes. c. Fiber aids in overall health of the gastrointestinal tract. d. Fiber aids in the prevention of osteoporosis. e. Fiber increases blood cholesterol levels. ANSWER: c REFERENCES: 3.5 Health Effects of Starch and Dietary Fibers LEARNING OBJECTIVES: NHHE.DEBR.17.3.5 – Identify the health benefits of, and recommendations for, s KEYWORDS: Bloom’s: Understand 53. Which of the following describes the effect a food has on blood glucose levels? a. glycemic index b. insulin index c. solubility factor d. viscosity index e. glycemic load ANSWER: a REFERENCES: 3.5 Health Effects of Starch and Dietary Fibers LEARNING OBJECTIVES: NHHE.DEBR.17.3.5 – Identify the health benefits of, and recommendations for, s KEYWORDS: Bloom’s: Understand 54. Soluble fibers are found in: a. celery, wheat bran, and corn. b. kidney beans, apples, and oatmeal. c. corn, apples, and sunflower seeds. d. celery, soybeans, and bran flakes. e. celery, flax seeds, and corn. ANSWER: b REFERENCES: 3.1The Chemist’s View of Carbohydrates; 3.5 Health Effects of Starch and Dietary Fibers LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides co KEYWORDS: Bloom’s: Apply 55. Which of the following is the most effective at alleviating constipation? a. cellulose b. pectin c. gums d. glycogen e. lignins ANSWER: a REFERENCES: 3.5 Health Effects of Starch and Dietary Fibers LEARNING OBJECTIVES: NHHE.DEBR.17.3.5 – Identify the health benefits of, and recommendations for, s KEYWORDS: Bloom’s: Apply 56. Carbohydrate should contribute approximately what percentage of the total daily energy intake? a. 35-40 b. 45-55 c. 45-65 d. 55-60 e. 70-80 ANSWER: c REFERENCES: 3.5 Health Effects of Starch and Dietary Fibers LEARNING OBJECTIVES: NHHE.DEBR.17.3.5 – Identify the health benefits of, and recommendations for, s KEYWORDS: Bloom’s: Remember