Chapter 4 Quiz

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Question #1

___________occurs in type 2 diabetes because the body’s cells are unresponsive to _______in the body.

A Hyperglycemia, insulin

B Hypoglycemia, glycogen

C Hypoglycemia, intestines

D Hyperglycemia, glycogen

Question #2

For the general population, it is healthy to reduce carbohydrate intake to less than 130 g in order for the body to use protein and excess fat for fuel.

A FALSE

B TRUE

Question #3

What are important functions of fiber in the body? Choose the most correct answer.
I. Helps regulate blood sugar and cholesterol levels.
II. Contributes to the development of diverticulitis and other bowel diseases.
III. Supports healthy bacteria in the colon.
IV. Contributes to satiety.

A I, III, IV

B I, IV

C I, II, III

D II, III, IV

Question #4

Added sugars are an important part of the diet and provide essential nutrients for the body.

A FALSE

B TRUE

Question #5

______ is the most important monosaccharide in the body and is the primary source of energy for all the body’s tissues.

A Lactose

B Glucose

C Starch

D Fructose

Question #6

What population group is the top sugar consumer, taking in more than a half cup of added sugars in foods and beverages each day, or almost 90 pounds of sugar per year?

A young-adult women

B men > 60 years old

C women > 60 years old

D adolescent boys

E adolescent girls

Question #7

You are trying to decide which type of food from the fruit group to choose for a snack, and you want to choose the one that has the greatest nutritional value. Your best choice would be ________.

A fruit jam because it has a higher nutrient content from the fruit

B a whole orange

C honey because it has fewer calories than other sugars

D molasses because it is a highly bioavailable source of iron

E a “fruit juice drink”

Question #8

A person with newly diagnosed type 2 diabetes has just been advised that he should begin a 2,100-calorie diet with 45 percent of the energy coming from carbohydrates. How many grams of carbohydrates would that be?

A 337 grams

B 135 grams

C 236 grams

D 945 grams

E 105 grams

Question #9

What situation is least likely to lead to hypoglycemia?

A excessive insulin administration

B a person with type 2 diabetes who takes his meal-time insulin, but decides not to eat

C uncontrolled type 2 diabetes

D a person with type 2 diabetes who does not eat on a set schedule

E well-controlled type 1 diabetes

Question #10

One typical symptom of hypoglycemia is ________.

A rapid heartbeat

B high blood sugar

C frequent urination

D nausea/vomiting

E blurry vision

Question #11

Which of the following statements about diabetes is true?

A If someone is hypoglycemic, they should be given insulin immediately.

B Type 1 diabetes is the most common.

C Type 2 diabetes is never seen in children, so it is not of concern for them.

D Type 1 diabetes can be prevented by controlling sugar intake in the diet.

E The body produces insulin in type 2 diabetes, but the cells fail to respond.

Question #12

Hormones play an important role in regulating blood glucose levels. What is an example of this?

A Epinephrine increases breakdown of liver glycogen to provide glucose in times of danger.

B Insulin stimulates muscles to release glycogen that body cells can use for energy.

C Insulin reduces glucose uptake and storage among fat cells.

D Glucagon increases removal of glucose from the blood after a meal.

E Glucagon decreases the removal of glucose from the blood during stress.

Question #13

Which recommendation would you make to a person with lactose intolerance?

A consuming large quantities of milk

B choosing yogurt with live cultures

C choosing yogurt with added milk solids

D consuming dairy foods with acidic foods

E complete avoidance of all dairy foods

Question #14

After chewing a piece of bread for a while, you begin to experience a slightly sweet taste. This taste results from ________.

A the liberation of maltose from starch

B one of the symptoms of diabetes

C the additives used in “enriched” breads

D an abnormal use of the carbohydrate in bread

E sucrose used in making bread

Question #15

Which breakfast would provide the most soluble fiber?

A 1 cup cream of wheat and 8 ounces of orange juice

B 2 ounces of oat bran cereal with nonfat milk

C 2 slices French toast (enriched bread)

D 2 slices of whole-wheat toast with fortified margarine

E 8 ounces of yogurt sweetened with honey

Question #16

How many grams of fiber per day do the Dietary Reference Intakes suggest for an average adult (man or women) under age 50?

A 5 for a woman; 10 for a man

B 35 for a woman; 45 for a man

C 10 for a woman; 20 for a man

D 25 for a woman; 38 for a man

E 28 for a woman; 35 for a man

Question #17

Which part of a grain is especially rich in vitamins and minerals?

A endosperm

B chaff

C bran

D germ

E husk

Question #18

Which sugar needs no digestion and can be absorbed directly into the blood?

A lactose

B sucrose

C maltose

D fructose

E disaccharides

Question #19

Which carbohydrate is NOT found in foods from plants?

A glycogen

B fructose

C sucrose

D cellulose

E starch

Question #20

Which monosaccharide rarely occurs freely in nature but is tied up in milk sugar until it is freed during digestion?

A galactose

B lactose

C sucrose

D fructose

E glucose

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