Clicker questions the science of NUTRITON 4th by thompson manore and vaughan chapter 04

b the potential of foods to raise blood glucose and insulin levels.. b the potential of foods to raise blood glucose and insulin levels.. c can be released from the breakdown of ketones

Chapter 4 Clicker Questions

Chapter 4:

Carbohydrates:

Plant-Derived

Energy Nutrients

Glucose, fructose, and galactose are

a) monosaccharides

b) disaccharides

c) oligosaccharides

d) polysaccharides

Glucose, fructose, and galactose are

a) monosaccharides.

b) disaccharides

c) oligosaccharides

d) polysaccharides

Beta bonds are found linking monosaccharides within

Beta bonds are found linking monosaccharides within

Insoluble fibers

a) are viscous, forming a gel when wet

b) can be fermented by bacteria residing in the colon.c) are generally found in whole grains, as well as

many vegetables and some fruits

d) include pectins, fructans, gums, and mucilages

Insoluble fibers

a) are viscous, forming a gel when wet

b) can be fermented by bacteria residing in the colon

c) are generally found in whole grains, as well as

many vegetables and some fruits.

d) include pectins, fructans, gums, and mucilages

The glycemic index rates

a) the potential of foods to prompt the secretion of

pancreatic amylase

b) the potential of foods to raise blood glucose

and insulin levels

c) the ratio of insulin to cortisol in the blood following

a carbohydrate-rich meal

d) the potential of a given diet for increasing the risk

for diabetes

The glycemic index rates

a) the potential of foods to prompt the secretion of

pancreatic amylase

b) the potential of foods to raise blood glucose

and insulin levels.

c) the ratio of insulin to cortisol in the blood following

a carbohydrate-rich meal

d) the potential of a given diet for increasing the risk

for diabetes

a) is the predominant energy source used by our

bodies at rest

b) is obtained from the breakdown of muscle

glycogen reserves maintains blood glucose levels between meals

c) can be released from the breakdown of ketones to

meet body needs when carbohydrate intake is low.d) can be metabolized for energy very quickly

either with or without oxygen

a) is the predominant energy source used by our

bodies at rest

b) is obtained from the breakdown of muscle

glycogen reserves maintains blood glucose levels between meals

c) can be released from the breakdown of ketones to

meet body needs when carbohydrate intake is low

d) can be metabolized for energy very quickly

Which of the following statements about the DRIs for carbohydrates is true?

a) The current AI for fiber adults 19 years of age and

older is 130 g per day

b) The AMDR for carbohydrates is 45% to 65% of

total energy intake

c) The RDA for carbohydrates covers the amount of

carbohydrate needed to support daily activities

d) A key DRI for carbohydrates is to make half of your

grain choices whole grains

Which of the following statements about the DRIs for carbohydrates is true?

a) The current AI for fiber adults 19 years of age and

older is 130 g per day

b) The AMDR for carbohydrates is 45% to 65% of

total energy intake.

c) The RDA for carbohydrates covers the amount of

carbohydrate needed to support daily activities

d) A key DRI for carbohydrates is to make half of your

grain choices whole grains

Research evidence supports an association between

a) sugar consumption and hyperactivity in children.b) a high-sugar diet and obesity

c) consumption of high-fructose corn syrup and

increased sensitivity of body cells to insulin

d) exceeding the Institute of Medicine's upper

tolerable intake limit for sugar and an increased risk for heart disease

Research evidence supports an association between

a) sugar consumption and hyperactivity in children

b) a high-sugar diet and obesity.

c) consumption of high-fructose corn syrup and

increased sensitivity of body cells to insulin

d) exceeding the Institute of Medicine's upper

tolerable intake limit for sugar and an increased risk for heart disease

Good sources of fiber include

a) legumes and other vegetables, fruits, whole

grains, and nuts and seeds

b) potatoes and other starchy vegetables, fruit juices,

grains, and dairy foods

c) meat, fish, poultry, and tofu

d) rice and pasta, peanut butter, eggs, and yogurt and

other fermented dairy foods

Good sources of fiber include

a) legumes and other vegetables, fruits, whole

grains, and nuts and seeds.

b) potatoes and other starchy vegetables, fruit juices,

grains, and dairy foods

c) meat, fish, poultry, and tofu

d) rice and pasta, peanut butter, eggs, and yogurt and

other fermented dairy foods

Aspartame should not be consumed by people who have

a) phenylketonuria

b) type 1 diabetes

c) lactose intolerance

d) a milk allergy

Aspartame should not be consumed by people who have

a) phenylketonuria.

b) type 1 diabetes

c) lactose intolerance

d) a milk allergy

Type 1 diabetes

a) typically arises in middle and older adulthood

b) is a progressive disorder in which body cells

become less responsive to insulin

c) is characterized by autoimmune destruction of

the beta cells of the pancreas

d) can be prevented by maintaining a healthful body

weight

Type 1 diabetes

a) typically arises in middle and older adulthood

b) is a progressive disorder in which body cells

become less responsive to insulin

c) is characterized by autoimmune destruction of

the beta cells of the pancreas.

d) can be prevented by maintaining a healthful body

weight