Wardlaw’s Perspectives in Nutrition 11th Edition by Carol Byrd-Bredbenner – Test Bank

Complete Test Bank With Answers

 

 

Sample Questions Posted Below

 

Perspectives in Nutrition, 11e (Byrd)

Chapter 5 Carbohydrates

1) Glucose, galactose, and fructose ________.

A) are disaccharides

B) are soluble fibers

C) are monosaccharides

D) are polysaccharides

Answer: C

Difficulty: 1 Easy

Section: 05.01

Topic: Simple carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

2) Another name for glucose is ________.

A) sorbitol

B) dextrose

C) levulose

D) maltose

Answer: B

Difficulty: 1 Easy

Section: 05.01

Topic: Simple carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

1

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.3) Three important disaccharides are ________.

A) lactose, fructose, and maltose

B) fructose, glucose, and galactose

C) maltose, sucrose, and lactose

D) sucrose, fructose, and glycogen

Answer: C

Difficulty: 1 Easy

Section: 05.01

Topic: Simple carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

4) Which of the following is a noncarbohydrate component of dietary fibers?

A) glycogen

B) pectin

C) cellulose

D) lignin

Answer: D

Difficulty: 2 Medium

Section: 05.01

Topic: Complex carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Understand

Est Time: 0-1 minute

5) The three elements in simple sugar are ________.

A) carbon, hydrogen, and oxygen

B) carbon, hydrogen, and nitrogen

C) carbon, hydrogen, and sulfur

D) carbon, nitrogen, and oxygen

Answer: A

Difficulty: 1 Easy

Section: 05.01

Topic: Carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

2

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.6) The enzyme sucrase breaks down sucrose into ________.

A) glucose + glucose

B) lactic acid

C) glucose + fructose

D) glucose + maltose

Answer: C

Difficulty: 2 Medium

Section: 05.05

Topic: Digestion, absorption, and transport

Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.

Bloom’s: Understand

Est Time: 0-1 minute

7) A sugar not commonly found free in nature that combines with glucose to form the

disaccharide lactose is ________.

A) sucrose

B) maltose

C) fructose

D) galactose

Answer: D

Difficulty: 1 Easy

Section: 05.01

Topic: Simple carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

8) Humans can digest a carbohydrate if the glucose bond is ________.

A) an alpha bond

B) a beta bond

C) a gamma bond

D) a peptide

Answer: A

Difficulty: 2 Medium

Section: 05.01

Topic: Complex carbohydrates; Digestion, absorption, and transport

Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.

Bloom’s: Understand

Est Time: 0-1 minute

3

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.9) Sorbitol is ________.

A) a sugar alcohol

B) absorbed and metabolized more slowly than glucose and other sugars

C) used in candies and gums

D) All of these choices are correct.

Answer: D

Difficulty: 2 Medium

Section: 05.02

Topic: Alternative sweeteners

Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.

Bloom’s: Understand

Est Time: 0-1 minute

10) The sugar alcohol commonly used to sweeten chewing gum and candy is ________.

A) corn syrup

B) dextrin

C) invert sugar

D) sorbitol

Answer: D

Difficulty: 2 Medium

Section: 05.02

Topic: Alternative sweeteners

Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.

Bloom’s: Understand

Est Time: 0-1 minute

11) The principal sugar found in milk is ________.

A) sucrose

B) lactose

C) dextrose

D) maltose

Answer: B

Difficulty: 2 Medium

Section: 05.01

Topic: Food sources; Simple carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Understand

Est Time: 0-1 minute

4

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.12) In the production of alcoholic beverages, maltose is formed from cereal grains because of the

________.

A) germination of grains

B) condensation of sugars

C) fermentation of stachyose

D) hydrolysis of simple sugars

Answer: A

Difficulty: 2 Medium

Section: 05.01

Topic: Simple carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Understand

Est Time: 0-1 minute

13) Once absorbed, the majority of glucose is transported to ________.

A) muscle tissue

B) the liver

C) the pancreas

D) brain cells

Answer: B

Difficulty: 2 Medium

Section: 05.05

Topic: Digestion, absorption, and transport

Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.

Bloom’s: Understand

Est Time: 0-1 minute

14) The principal function of dietary carbohydrate is to provide ________.

A) bulk in the diet

B) structural material

C) sweetness in foods

D) energy

Answer: D

Difficulty: 2 Medium

Section: 05.04

Topic: Carbohydrates; Nutrient functions

Learning Objective: 05.04 List the functions of carbohydrates in the body.

Bloom’s: Understand

Est Time: 0-1 minute

5

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.15) If no glucose is available from dietary carbohydrate, glucose in the blood may first be

derived from ________.

A) muscle glycogen and liver glycogen

B) triglyceride breakdown

C) muscle glycogen and fatty acids

D) sugar alcohols

Answer: A

Explanation: If blood glucose is low and dietary carbohydrate is not available, glycogen

breakdown is the short-term storage form of carbohydrates and is broken down to increase blood

glucose.

Difficulty: 3 Hard

Section: 05.05

Topic: Complex carbohydrates; Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Apply

Est Time: 0-1 minute

16) Dietary sugars and starches are called “protein sparing,” which means ________.

A) sugars and starches can substitute for dietary protein when it comes to body protein synthesis

B) dietary protein can be used for protein synthesis and other vital processes, rather than being

used as a source of energy

C) sugars and starches are converted to fat, and then converted to glucose for use as blood sugar

D) sugars and starches are converted by the liver to ketone bodies

Answer: B

Difficulty: 2 Medium

Section: 05.04

Topic: Carbohydrates; Nutrient functions

Learning Objective: 05.04 List the functions of carbohydrates in the body.

Bloom’s: Understand

Est Time: 0-1 minute

6

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.17) The body is capable of making glucose from non-carbohydrate nutrients, such as protein, by

a process referred to as ________.

A) glycogenesis

B) glycolysis

C) gluconeogenesis

D) ketosis

Answer: C

Difficulty: 1 Easy

Section: 05.04

Topic: Carbohydrates; Nutrient functions

Learning Objective: 05.04 List the functions of carbohydrates in the body.

Bloom’s: Remember

Est Time: 0-1 minute

18) The human brain and other nerve tissues use mostly ________ as fuel.

A) fructose

B) protein

C) ethanol

D) glucose

Answer: D

Difficulty: 2 Medium

Section: 05.04

Topic: Nutrient functions

Learning Objective: 05.04 List the functions of carbohydrates in the body.

Bloom’s: Understand

Est Time: 0-1 minute

19) After digestion and absorption, dietary carbohydrates may be ________.

A) used for energy

B) converted to glycogen and stored in liver and muscle tissue

C) synthesized into fat

D) All of these choices are correct.

Answer: D

Difficulty: 2 Medium

Section: 05.05

Topic: Carbohydrates; Nutrient functions

Learning Objective: 05.04 List the functions of carbohydrates in the body.

Bloom’s: Understand

Est Time: 0-1 minute

7

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.20) The energy value of dietary carbohydrates is ________ kcal per gram.

A) 4

B) 7

C) 9

D) 15

Answer: A

Difficulty: 1 Easy

Section: 05.04

Topic: Carbohydrates; Nutrient functions

Learning Objective: 05.04 List the functions of carbohydrates in the body.

Bloom’s: Remember

Est Time: 0-1 minute

21) Individuals with lactose maldigestion can usually tolerate small amounts of ________.

A) yogurt

B) nonfat milk

C) cheddar cheese

D) All of these are often tolerated in small amounts.

Answer: D

Difficulty: 2 Medium

Section: 05.06

Topic: Simple carbohydrates

Learning Objective: 05.06 Explain the cause of, effects of, and dietary treatment for lactose

intolerance.

Bloom’s: Understand

Est Time: 0-1 minute

22) Primary lactose maldigestion results from ________.

A) lactase insufficiency

B) drinking lactose-fortified milks

C) bacteria inhabiting the small intestine

D) living in such locations as Mexico, China, Africa, or the Mediterranean

Answer: A

Difficulty: 1 Easy

Section: 05.06

Topic: Simple carbohydrates; Digestion, absorption, and transport

Learning Objective: 05.06 Explain the cause of, effects of, and dietary treatment for lactose

intolerance.

Bloom’s: Remember

Est Time: 0-1 minute

8

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.23) An example of an oligosaccharide is ________.

A) maltose

B) raffinose

C) galactose

D) glycogen

Answer: B

Difficulty: 1 Easy

Section: 05.01

Topic: Complex carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

24) Much of the galactose in our diet is found in ________.

A) high-fiber foods

B) dairy products

C) dark green leafy vegetables

D) honey and table sugar

Answer: B

Difficulty: 1 Easy

Section: 05.01

Topic: Food sources; Simple carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

25) Ketosis may result from ________.

A) starvation

B) a diet of less than 50-100 grams of carbohydrate per day

C) untreated diabetes mellitus

D) All of these choices are correct.

Answer: D

Difficulty: 2 Medium

Section: 05.04

Topic: Carbohydrates

Learning Objective: 05.04 List the functions of carbohydrates in the body.

Bloom’s: Understand

Est Time: 0-1 minute

9

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.26) Insulin is made in the ________.

A) gallbladder

B) pancreas

C) liver

D) small intestine

Answer: B

Difficulty: 1 Easy

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.

Bloom’s: Remember

Est Time: 0-1 minute

27) While ________ suppresses gluconeogenesis, ________ increases glycogen breakdown.

A) glucagon; insulin

B) insulin; glucagon

C) insulin; glucose

D) cortisol; glucagon

Answer: B

Difficulty: 2 Medium

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Understand

Est Time: 0-1 minute

28) Normal blood glucose levels range between ________.

A) 40 and 70 mg/dL

B) 70 and 100 mg/dL

C) 125 and 140 mg per 100 ml

D) 200 and 300 mg/dL

Answer: B

Difficulty: 1 Easy

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Remember

Est Time: 0-1 minute

10

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.29) Low blood glucose is called ________, whereas high blood glucose is called ________.

A) hypoglycemia; hyperglycemia

B) metabolic syndrome; hyperglycemia

C) hypoglycemia; polydipsia

D) hyperglycemia; hypoglycemia

Answer: A

Difficulty: 1 Easy

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Remember

Est Time: 0-1 minute

30) Which combination of foods would be highest in complex carbohydrates?

A) cola, potato chips, chicken-salad sandwich

B) spaghetti with marinara sauce, broccoli, dinner roll, milk

C) coffee, crisp bacon, fried egg, orange drink

D) chipped beef and gravy

Answer: B

Explanation: The foods in this answer all contain complex carbohydrates. The other responses

either have more refined, simple sugars and/or fats and proteins.

Difficulty: 3 Hard

Section: 05.02

Topic: Complex carbohydrates; Food sources

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Apply

Est Time: 0-1 minute

11

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.31) Food processors and manufacturers use amylopectins primarily to produce sauces and

gravies for frozen foods because they ________.

A) are easily digested

B) are resistant to spoilage

C) form a stable starch gel

D) are sweet tasting

Answer: C

Difficulty: 2 Medium

Section: 05.01

Topic: Complex carbohydrates; Food sources

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Understand

Est Time: 0-1 minute

32) Raffinose and stachyose are indigestible oligosaccharides found in foods such as ________.

A) milk and dairy products

B) cereals and grains

C) fruits and vegetables

D) beans and other legumes

Answer: D

Difficulty: 2 Medium

Section: 05.01

Topic: Complex carbohydrates; Food sources

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Understand

Est Time: 0-1 minute

33) The storage form of carbohydrates in plants is ________.

A) maltose

B) starch

C) glycogen

D) ribose

Answer: B

Difficulty: 1 Easy

Section: 05.01

Topic: Carbohydrates; Food sources

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

12

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.34) Amylose and amylopectin contain ________ bonds, which are responsible for the

digestibility of these starches.

A) alpha

B) beta

C) alpha and beta

D) gamma

Answer: A

Difficulty: 2 Medium

Section: 05.01

Topic: Complex carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Understand

Est Time: 0-1 minute

35) The best type of fiber to eat for reducing constipation is ________.

A) glycogen

B) crude fiber

C) soluble fiber

D) insoluble fiber

Answer: D

Explanation: Insoluble fiber provides bulk to feces and reduces transit time in intestines.

Difficulty: 2 Medium

Section: 05.01

Topic: Complex carbohydrates

Learning Objective: 05.04 List the functions of carbohydrates in the body.

Bloom’s: Understand

Est Time: 0-1 minute

13

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.36) Which of the following is classified as an insoluble fiber?

A) pectin

B) mucilage

C) cellulose

D) gums

Answer: C

Difficulty: 1 Easy

Section: 05.01

Topic: Complex carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

37) Which of the following dietary fibers are classified as soluble fibers?

A) pectins and mucilages

B) pectins and lignins

C) hemicelluloses, cellulose, and lignins

D) mucilages and cellulose

Answer: A

Difficulty: 2 Medium

Section: 05.01

Topic: Complex carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Understand

Est Time: 0-1 minute

38) ________ is defined as fiber that is added to foods and provides health benefits.

A) Dietary fiber

B) Functional fiber

C) Bulk

D) Crude fiber

Answer: B

Difficulty: 1 Easy

Section: 05.01

Topic: Complex carbohydrates; Food sources

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

14

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.39) When increasing fiber intake, always ________.

A) take a fiber supplement

B) increase fluids

C) use simple carbohydrates

D) increase protein intake also

Answer: B

Difficulty: 2 Medium

Section: 05.06

Topic: Nutrient functions

Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks

caused by low or excessive intakes.

Bloom’s: Understand

Est Time: 0-1 minute

40) Pouches that form in the walls of the large intestine due to excessive exertion during

defecation are called ________.

A) hemorrhoids

B) ulcers

C) diverticula

D) phytobezoars

Answer: C

Difficulty: 1 Easy

Section: 05.04

Topic: Digestive disorders

Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks

caused by low or excessive intakes.

Bloom’s: Remember

Est Time: 0-1 minute

41) During the inflammatory phase of diverticulitis, treatment includes antibiotics and a diet that

is ________.

A) lower in fiber

B) higher in fiber

C) lower in sugar

D) higher in sugar

Answer: A

Difficulty: 2 Medium

Section: 05.04

Topic: Digestive disorders

Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks

caused by low or excessive intakes.

Bloom’s: Understand

Est Time: 0-1 minute

15

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.42) The AI for fiber for women is ________.

A) 15 g/day

B) 25 g/day

C) 38 g/day

D) 45 g/day

Answer: B

Difficulty: 1 Easy

Section: 05.03

Topic: Dietary requirements

Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks

caused by low or excessive intakes.

Bloom’s: Remember

Est Time: 0-1 minute

43) An increased fiber intake within recommended guidelines may ________.

A) decrease risk of diabetes

B) lower blood lipid levels

C) decrease risk of certain cancers

D) All of these choices are correct.

Answer: D

Difficulty: 2 Medium

Section: 05.03

Topic: Dietary requirements

Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks

caused by low or excessive intakes.

Bloom’s: Understand

Est Time: 0-1 minute

16

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.44) Which of the following combinations of foods would provide the most dietary fiber?

A) kidney bean salad, turkey sandwich on whole wheat bread, fresh apple, milk

B) ham sandwich on white bread, potato chips, iced tea

C) roast beef, mashed potatoes, coffee with sugar

D) cheeseburger (white bun, lettuce, mustard, catsup, slice of tomato, 3 oz ground beef,

processed cheese slice), french fries, soft drink

Answer: A

Explanation: Kidney beans, whole wheat bread, and apple all contain good sources of dietary

fiber.

Difficulty: 3 Hard

Section: 05.02

Topic: Complex carbohydrates; Food sources

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Apply

Est Time: 0-1 minute

45) Of the total day’s energy intake, most dietary guidelines recommend that carbohydrates

provide ________ of energy.

A) 10%-15%

B) 20%-35%

C) 45%-65%

D) 70%-75%

Answer: C

Difficulty: 1 Easy

Section: 05.03

Topic: Carbohydrates

Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks

caused by low or excessive intakes.

Bloom’s: Remember

Est Time: 0-1 minute

17

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.46) Why is excess sugar consumption discouraged?

A) It may cause dental caries.

B) It may cause weight gain.

C) It generally lacks dietary fiber.

D) All of these choices are correct.

Answer: D

Difficulty: 2 Medium

Section: 05.06

Topic: Simple carbohydrates

Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks

caused by low or excessive intakes.

Bloom’s: Understand

Est Time: 0-1 minute

47) According to the Dietary Guidelines for Americans, consumers should limit their intake of

added sugars to ________ percent of total energy.

A) 0

B) 6

C) 10

D) 25

Answer: D

Difficulty: 1 Easy

Section: 05.03

Topic: Simple carbohydrates

Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks

caused by low or excessive intakes.

Bloom’s: Remember

Est Time: 0-1 minute

48) Consuming more than 60 grams of fiber per day poses some health risks, such as ________.

A) decreased mineral absorption due to chemical binding by the fiber

B) blockage of the intestinal tract

C) decreased appetite in some individuals

D) All of these choices are accurate.

Answer: D

Difficulty: 2 Medium

Section: 05.06

Topic: Complex carbohydrates

Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks

caused by low or excessive intakes.

Bloom’s: Understand

Est Time: 0-1 minute

18

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.49) A trade name for aspartame is ________.

A) Naturlose

B) Equal

C) Splenda

D) Sunette

Answer: B

Difficulty: 1 Easy

Section: 05.02

Topic: Alternative sweeteners

Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.

Bloom’s: Remember

Est Time: 0-1 minute

50) A person diagnosed with phenylketonuria (PKU) should avoid products containing

________.

A) saccharin

B) aspartame

C) lactose

D) sucrose

Answer: B

Explanation: Individuals with PKU cannot breakdown phenylalanine, which is contained in

aspartame.

Difficulty: 3 Hard

Section: 05.02

Topic: Alternative sweeteners

Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.

Bloom’s: Apply

Est Time: 0-1 minute

19

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.51) All persons with diabetes ________.

A) receive insulin injections daily

B) need to eat a diet that will control their blood sugar

C) can skip meals if they don’t feel hungry

D) should drink 4 glasses of milk daily to control their blood sugar

Answer: B

Explanation: As diabetes is a disorder where blood sugar is not regulated correctly, all

individuals with diabetes must eat a diet that controls the amount of blood sugar released into

their bloodstream. This is done through controlled/consistent carbohydrate intake.

Difficulty: 3 Hard

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Apply

Est Time: 0-1 minute

52) Which of the following is the best source of starch?

A) fresh blueberries

B) whole-grain oats

C) low-fat yogurt

D) dark leafy greens

Answer: B

Explanation: Oats contain carbohydrate in the form of starch.

Difficulty: 3 Hard

Section: 05.02

Topic: Complex carbohydrates; Food sources

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Apply

Est Time: 0-1 minute

20

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.53) Which of the following is classified as a non-nutritive sweetener?

A) sorbitol

B) honey

C) aspartame

D) mannitol

Answer: C

Difficulty: 2 Medium

Section: 05.02

Topic: Alternative sweeteners

Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.

Bloom’s: Understand

Est Time: 0-1 minute

54) Which of the following population groups is at lowest risk of type 2 diabetes?

A) college students

B) obese adults

C) individuals of Hispanic heritage

D) adults over 45 years of age

Answer: A

Explanation: All other options are higher-risk groups for type 2 diabetes.

Difficulty: 3 Hard

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Apply

Est Time: 0-1 minute

55) Usual symptoms of diabetes mellitus include ________.

A) weight change

B) excessive thirst and urination

C) blurred vision

D) All of these choices are correct.

Answer: D

Difficulty: 1 Easy

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Remember

Est Time: 0-1 minute

21

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.56) Which condition is NOT usually associated with type 2 diabetes?

A) autoimmune destruction of beta cells of the pancreas

B) metabolic syndrome

C) age of onset usually over 40

D) obesity

Answer: A

Difficulty: 2 Medium

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Understand

Est Time: 0-1 minute

57) The most common type of diabetes mellitus is ________.

A) type 1 diabetes

B) type 2 diabetes

C) gestational diabetes

Answer: B

Difficulty: 1 Easy

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Remember

Est Time: 0-1 minute

58) Which of the following foods has the highest glycemic index?

A) bananas

B) apple

C) baked potato

D) white bread

Answer: C

Explanation: See GI list. Potatoes have a higher number than other options listed.

Difficulty: 3 Hard

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Apply

Est Time: 0-1 minute

22

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.59) Treatment for reactive hypoglycemia includes ________.

A) administering insulin before a meal

B) eating regular meals and snacks of protein and complex carbohydrates and avoiding excess

simple sugar

C) following a high-protein, high-fat diet

D) taking supplements of vitamins and minerals

Answer: B

Explanation: In reactive hypoglycemia, where the blood sugar is low, an individual should

consume consistent, controlled carbohydrates throughout the day in order to better regulate blood

sugar levels.

Difficulty: 3 Hard

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Apply

Est Time: 0-1 minute

60) The focus on low-glycemic load foods can aid in the control of diabetes.

Answer: TRUE

Explanation: TRUE statement

Difficulty: 2 Medium

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Understand

Est Time: 0-1 minute

61) Soluble dietary fibers have been shown to reduce serum cholesterol.

Answer: TRUE

Explanation: TRUE statement

Difficulty: 2 Medium

Section: 05.01

Topic: Complex carbohydrates

Learning Objective: 05.04 List the functions of carbohydrates in the body.

Bloom’s: Understand

Est Time: 0-1 minute

23

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.62) Diabetic exchanges and carbohydrate counting are effective ways for diabetics to monitor

daily carbohydrate intake.

Answer: TRUE

Explanation: TRUE statement

Difficulty: 2 Medium

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Understand

Est Time: 0-1 minute

63) Persons with diabetes can never eat sugar.

Answer: FALSE

Explanation: An individual with diabetes CAN consume sugar; however, it should be in

controlled amounts, and planned in accordance with other meals and medication. Choices should

also ideally be mainly from lower glycemic index foods.

Difficulty: 1 Easy

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Remember

Est Time: 0-1 minute

64) The adequate intake for dietary fiber is set at 14 g/1000 kcal.

Answer: TRUE

Explanation: TRUE statement

Difficulty: 1 Easy

Section: 05.03

Topic: Dietary requirements

Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks

caused by low or excessive intakes.

Bloom’s: Remember

Est Time: 0-1 minute

24

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.65) High-fiber diets can impair the absorption of trace minerals.

Answer: TRUE

Explanation: TRUE statement

Difficulty: 1 Easy

Section: 05.06

Topic: Complex carbohydrates; Digestion, absorption, and transport

Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks

caused by low or excessive intakes.

Bloom’s: Remember

Est Time: 0-1 minute

66) The glycemic index is a ratio of the blood glucose response of a given food compared with a

standard.

Answer: TRUE

Explanation: TRUE statement

Difficulty: 1 Easy

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Remember

Est Time: 0-1 minute

67) Metabolic syndrome is characterized by insulin resistance, obesity, hypertension, and

hyperlipidemia.

Answer: TRUE

Explanation: TRUE statement

Difficulty: 1 Easy

Section: 05.06

Topic: Blood glucose regulation; Cardiovascular disease

Learning Objective: 05.08 Describe dietary measures to reduce the risk of developing type 2

diabetes.

Bloom’s: Remember

Est Time: 0-1 minute

25

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.68) The RDA for carbohydrate intake is 300 g/day.

Answer: FALSE

Explanation: The RDA for carbohydrates is 130 g/day.

Difficulty: 1 Easy

Section: 05.03

Topic: Carbohydrates

Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks

caused by low or excessive intakes.

Bloom’s: Remember

Est Time: 0-1 minute

69) Sucralose is a nutritive sweetener that is approximately the same sweetness as honey.

Answer: FALSE

Explanation: Sucralose is an alternative sweetener that is approximately 600 times sweeter than

sucroses.

Difficulty: 1 Easy

Section: 05.02

Topic: Alternative sweeteners

Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.

Bloom’s: Remember

Est Time: 0-1 minute

70) The Atkins diet promotes a high-carbohydrate, low-fat diet pattern.

Answer: FALSE

Explanation: The Atkin’s diet promotes low-carbohydrate, high-fat/protein pattern.

Difficulty: 1 Easy

Section: 05.03

Topic: Carbohydrates

Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks

caused by low or excessive intakes.

Bloom’s: Remember

Est Time: 0-1 minute

26

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.71) Sucrose is made up of glucose + glucose.

Answer: FALSE

Explanation: Sucrose is made up of glucose + fructose.

Difficulty: 1 Easy

Section: 05.01

Topic: Simple carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

72) Raffinose and stachyose are examples of polysaccharides.

Answer: FALSE

Explanation: Raffinose and stachyose are oligosaccharides.

Difficulty: 2 Medium

Section: 05.01

Topic: Complex carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Understand

Est Time: 0-1 minute

73) Maintaining one’s ideal body weight is a good means of decreasing risk of type 2 diabetes.

Answer: TRUE

Explanation: TRUE statement

Difficulty: 2 Medium

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.08 Describe dietary measures to reduce the risk of developing type 2

diabetes.

Bloom’s: Understand

Est Time: 0-1 minute

27

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.74) Scientists have shown that eating a high sugar diet causes diabetes.

Answer: FALSE

Explanation: Eating a high sugar diet alone has not been proved to directly CAUSE diabetes,

although it may contribute through weight gain and other factors.

Difficulty: 2 Medium

Section: 05.06

Topic: Simple carbohydrates; Blood glucose regulation

Learning Objective: 05.08 Describe dietary measures to reduce the risk of developing type 2

diabetes.

Bloom’s: Understand

Est Time: 0-1 minute

75) Glycogen is made of glucose units linked by beta bonds.

Answer: FALSE

Explanation: Glycogen is made of glucose units linked by ALPHA bonds.

Difficulty: 1 Easy

Section: 05.01

Topic: Complex carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

76) Sorbitol, mannitol, and xylitol are nutritive sweeteners used in sugarless gum and candies.

Answer: TRUE

Explanation: TRUE statement

Difficulty: 1 Easy

Section: 05.02

Topic: Alternative sweeteners

Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.

Bloom’s: Remember

Est Time: 0-1 minute

28

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.77) An adequate carbohydrate intake is important in preventing ketosis and sparing protein from

use as an energy source.

Answer: TRUE

Explanation: TRUE statement

Difficulty: 1 Easy

Section: 05.04

Topic: Nutrient functions

Learning Objective: 05.04 List the functions of carbohydrates in the body.

Bloom’s: Remember

Est Time: 0-1 minute

78) Indigestible carbohydrates play a role in promoting bowel health and preventing obesity.

Answer: TRUE

Explanation: TRUE statement

Difficulty: 1 Easy

Section: 05.04

Topic: Nutrient functions

Learning Objective: 05.04 List the functions of carbohydrates in the body.

Bloom’s: Remember

Est Time: 0-1 minute

79) Indigestible carbohydrates play a role in enhancing blood glucose control.

Answer: TRUE

Explanation: TRUE statement

Difficulty: 1 Easy

Section: 05.04

Topic: Nutrient functions; Blood glucose regulation

Learning Objective: 05.04 List the functions of carbohydrates in the body.

Bloom’s: Remember

Est Time: 0-1 minute

80) Saliva contains an enzyme called maltase that aids in the breakdown of maltose in the mouth.

Answer: FALSE

Explanation: Saliva contains salivary amylase.

Difficulty: 1 Easy

Section: 05.05

Topic: Digestion, absorption, and transport

Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.

Bloom’s: Remember

Est Time: 0-1 minute

29

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.81) Monosaccharides are absorbed by an active absorption process.

Answer: TRUE

Explanation: TRUE statement

Difficulty: 1 Easy

Section: 05.05

Topic: Digestion, absorption, and transport

Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.

Bloom’s: Remember

Est Time: 0-1 minute

82) Insoluble fiber is readily metabolized into acids and gases by bacteria in the large intestine.

Answer: FALSE

Explanation: Insoluble fibers do not dissolve in water and are not metabolized by bacteria in the

large intestine.

Difficulty: 1 Easy

Section: 05.05

Topic: Carbohydrates; Digestion, absorption, and transport

Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.

Bloom’s: Remember

Est Time: 0-1 minute

83) Fructose is taken up by the absorptive cells of the small intestine via facilitated diffusion.

Answer: TRUE

Explanation: TRUE statement

Difficulty: 1 Easy

Section: 05.05

Topic: Carbohydrates; Digestion, absorption, and transport

Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.

Bloom’s: Remember

Est Time: 0-1 minute

30

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.Match each type of carbohydrate with its description.

A) Fructose + glucose

B) Glucose + glucose

C) Glucose + galactose

D) Many glucose molecules

84) Maltose

Difficulty: 1 Easy

Section: 05.01

Topic: Carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

85) Sucrose

Difficulty: 1 Easy

Section: 05.01

Topic: Carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

86) Lactose

Difficulty: 1 Easy

Section: 05.01

Topic: Carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

87) Amylose

Difficulty: 1 Easy

Section: 05.01

Topic: Carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 0-1 minute

Answers: 84) B 85) A 86) C 87) D

31

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.88) Name 3 health benefits derived from increased dietary fiber intake.

Answer: When consumed in adequate quantities, these fibers have been shown to lower blood

cholesterol levels and blood glucose levels, thereby reducing risks of cardiovascular disease and

diabetes. In addition, fiber can decrease intestinal transit time, thus reducing risks of constipation

and diverticular disease. Also, increases feeling of fullness and reduces obesity risk, as well as

potentially other cancers and chronic diseases related to digestive tract.

Difficulty: 2 Medium

Section: 05.04

Topic: Complex carbohydrates

Learning Objective: 05.04 List the functions of carbohydrates in the body.

Bloom’s: Understand

Est Time: 3-5 minutes

89) What foods do individuals with phenylketonuria (PKU) need to avoid?

Answer: Individuals with the genetic disease phenylketonuria (PKU), which interferes with the

metabolism of the amino acid phenylalanine, also should avoid aspartame because of its high

phenylalanine content.

Difficulty: 3 Hard

Section: 05.02

Topic: Alternative sweeteners

Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.

Bloom’s: Apply

Est Time: 3-5 minutes

90) Name 3 typical symptoms of type 1 diabetes.

Answer: In type 1 diabetes, individuals develop the classic symptoms of hyperglycemia

(increased hunger, thirst, urination, and weight loss). No one symptom is diagnostic of diabetes.

Other symptoms—such as unexplained weight loss, exhaustion, and blurred vision—may

accompany these symptoms.

Difficulty: 1 Easy

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Remember

Est Time: 3-5 minutes

32

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.91) List 3 monosaccharides.

Answer: glucose, fructose, galactose

Difficulty: 1 Easy

Section: 05.01

Topic: Simple carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 3-5 minutes

92) List 3 disaccharides.

Answer: sucrose, maltose, lactose

Difficulty: 1 Easy

Section: 05.01

Topic: Simple carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 3-5 minutes

93) What does the term “functional fiber” mean?

Answer: Fiber added to foods that has shown to provide health benefit

Difficulty: 1 Easy

Section: 05.01

Topic: Complex carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Remember

Est Time: 3-5 minutes

33

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.94) List and explain which two primary hormones are regularly involved in maintaining normal

blood glucose levels.

Answer: Insulin is a hormone produced by beta cells of the pancreas. Among other processes,

insulin increases the synthesis of glycogen in the liver and the movement of glucose from the

bloodstream into muscle and adipose cells. Another pancreatic hormone, called glucagon, is

secreted in response to a decrease in blood glucose. It prompts the breakdown of glycogen in the

liver and promotes gluconeogenesis, resulting in the release of glucose to the bloodstream and

the normalization of blood glucose levels.

Difficulty: 3 Hard

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Analyze

Est Time: 3-5 minutes

95) List 3 ways to decrease the risk of developing type 2 diabetes.

Answer: Regular exercise, consuming lower glycemic index foods, weight control/maintain

healthy weight, following the DGAs, regular screening if at risk

Difficulty: 3 Hard

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.08 Describe dietary measures to reduce the risk of developing type 2

diabetes.

Bloom’s: Apply

Est Time: 3-5 minutes

96) List 3 examples of non-nutritive sweeteners.

Answer: Non-nutritive (alternative or artificial) sweeteners provide very-low-calorie or non-

caloric sugar substitutes for people with diabetes and those trying to lose (or control) body

weight. Alternative sweeteners include saccharin, cyclamate, aspartame, neotame, sucralose,

acesulfame-K, tagatose, stevia, and monk fruit.

Difficulty: 1 Easy

Section: 05.02

Topic: Alternative sweeteners

Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.

Bloom’s: Remember

Est Time: 3-5 minutes

34

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.97) List 3 primary functions of carbohydrates.

Answer: Providing energy, sparing protein as an energy source, preventing ketosis

Difficulty: 1 Easy

Section: 05.04

Topic: Nutrient functions

Learning Objective: 05.04 List the functions of carbohydrates in the body.

Bloom’s: Remember

Est Time: 3-5 minutes

98) List 3 health concerns associated with a low-fiber diet.

Answer: constipation/GI irregularity, GI health problems, overweight/obesity, high sugar intake,

excess calorie intake, insufficient micronutrient intake.

Difficulty: 2 Medium

Section: 05.03

Topic: Complex carbohydrates

Learning Objective: 05.03 Describe recommendations for carbohydrate intake and health risks

caused by low or excessive intakes.

Bloom’s: Understand

Est Time: 3-5 minutes

99) After carbohydrates are absorbed from the intestine, which of the following organs receives

the absorbed carbohydrates first?

A) kidneys

B) liver

C) pancreas

D) brain

Answer: B

Difficulty: 2 Medium

Section: 05.05

Topic: Carbohydrates; Digestion, absorption, and transport

Learning Objective: 05.05 Explain how carbohydrates are digested and absorbed.

Bloom’s: Understand

Est Time: 0-1 minute

35

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.100) Which of the following foods contains the least amount of lactose per serving?

A) frozen yogurt

B) ice cream

C) bagel

D) Swiss cheese

Answer: C

Explanation: Bagel is not a dairy product and has no galactose or lactose.

Difficulty: 3 Hard

Section: 05.01

Topic: Food sources; Simple carbohydrates

Learning Objective: 05.01 Identify the major types of carbohydrates and give examples of food

sources for each.

Bloom’s: Apply

Est Time: 0-1 minute

101) Which of the following organs is the first to respond to a rise in blood glucose levels?

A) heart

B) liver

C) gallbladder

D) pancreas

Answer: D

Explanation: Pancreas creates and releases INSULIN, which allows blood glucose to enter the

cells, and therefore lowers blood glucose levels.

Difficulty: 3 Hard

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Apply

Est Time: 0-1 minute

36

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.102) Changes in blood glucose levels will typically result in the following scenario:

A) Blood glucose levels that fall too low signal the release of insulin.

B) Blood glucose levels that fall too low signal the release of glucagon.

C) Blood glucose levels that rise too high signal the release of glycogen.

D) Blood glucose levels that rise too high signal the release of epinephrine.

Answer: B

Explanation: This is the correct sequence of event and hormone response.

Difficulty: 3 Hard

Section: 05.06

Topic: Blood glucose regulation

Learning Objective: 05.07 Describe the regulation of blood glucose, conditions caused by blood

glucose imbalance, types of diabetes, and dietary treatments for diabetes.

Bloom’s: Apply

Est Time: 0-1 minute

103) What is stevia?

A) a naturally derived sweetener from a plant

B) a sugar alcohol

C) a polysaccharide

D) a naturally derived sweetener from a fruit

Answer: A

Difficulty: 1 Easy

Section: 05.02

Topic: Alternative sweeteners

Learning Objective: 05.02 List alternative sweeteners that can be used to reduce sugar intake.

Bloom’s: Remember

Est Time: 0-1 minute

37

Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior

written consent of McGraw-Hill Education.