Verified Test Bank Test Bank Carbohydrates Chapter 5 5e

Chapter 05 Test Bank: Carbohydrates

Risk Factors for Chronic Disease

1. According to Shawn's physician, Shawn has a high risk of _____ because his waist circumference is 42 inches, his blood pressure consistently measures 140 mm Hg/90 mm Hg, and his fasting blood glucose level is 110 mg/dl.A. cystic fibrosisB. metabolic syndromeC. diverticulitisD. constipationAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.07.07 Identify the primary signs of metabolic syndrome, the impact the condition has on health, and how one can reduce the risk of developing the syndrome.Section: 5.07Topic: CarbohydratesTopic: MetabolismSigns of Metabolic Syndrome

2. Which of the following physical characteristics or health conditions is a sign of metabolic syndrome?A. Frequent urinationB. Waist circumference of 43 inchesC. Unexpected weight lossD. Body temperature that is over 101°FAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.07.07 Identify the primary signs of metabolic syndrome, the impact the condition has on health, and how one can reduce the risk of developing the syndrome.Section: 5.07Topic: CarbohydratesTopic: MetabolismDiagnosing Metabolic Syndrome

3. Which of the following physical characteristics or health conditions is a sign of metabolic syndrome?A. Waist circumference that measures 33 inchesB. Body temperature that is over 101°FC. Stomach ulcers that bleedD. Blood pressure that is consistently higher than normalAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.07.07 Identify the primary signs of metabolic syndrome, the impact the condition has on health, and how one can reduce the risk of developing the syndrome.Section: 5.07Topic: CarbohydratesTopic: MetabolismMetabolic Syndrome

4. Which of the following physical characteristics or health conditions is a sign of metabolic syndrome?A. Body temperature that is over 101°FB. Fasting blood triglyceride levels that are consistently more than 150 mg/dlC. Fasting blood glucose levels that are consistently between 75 and 99 mg/dlD. Waist circumference that is 32 inchesAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.07.07 Identify the primary signs of metabolic syndrome, the impact the condition has on health, and how one can reduce the risk of developing the syndrome.Section: 5.07Topic: CarbohydratesTopic: MetabolismDiet and Health

5. Five-year-old Tailia develops abdominal cramps and diarrhea a few hours after she eats sugary foods. Based on this information, Tailia probably hasA. lactose intolerance.B. sucrase deficiency.C. hypoglycemia.D. diabetes.Accessibility: Keyboard NavigationBloom's Level: 5. EvaluateLearning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Learning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.Learning Outcome: 05.07.01 Discuss the effects of excess carbohydrate consumption on health.Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.Learning Outcome: 05.07.06 Compare hyperglycemia with hypoglycemia.Learning Outcome: 05.07.08 Explain the difference between lactose intolerance and milk allergy.Section: 5.02Section: 5.04Section: 5.07Topic: CarbohydratesTopic: Digestion, absorption, and transportTopic: Digestive disordersTopic: Food allergies and intolerancesSpecial Diet

6. After Cameron consumes foods and beverages that contain fructose, he develops abdominal bloating, cramps, and gas that is followed by diarrhea. A _____ diet is likely to help him avoid these intestinal signs and symptoms.A. low-FODMAPB. high-fiberC. low-sodiumD. high-GI/high-GLAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 05.05.01 Identify the major sources of added sugars in American diets.Learning Outcome: 05.07.01 Discuss the effects of excess carbohydrate consumption on health.Learning Outcome: 05.08.01 Explain the difference between the glycemic index and glycemic load.Section: 5.05Section: 5.07Section: 5.08Topic: Digestion, absorption, and transportTopic: Digestive disordersTopic: Simple carbohydratesHypoglycemia

7. Bill has type 1 diabetes. What step can he take to reduce the likelihood that he develops hypoglycemia?A. Take a daily dietary supplement that provides a variety of B vitaminsB. Eat one large meal per day, in the morning, if possible.C. Give himself insulin injections whenever he feels hungryD. Eat meals and snacks that contain carbohydrate on a regular basisAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.07.06 Compare hyperglycemia with hypoglycemia.Section: 5.07Topic: Blood glucose regulationTopic: MetabolismTreating Hypoglycemia

8. A person who experiences hypoglycemia should avoid eating foods that contain carbohydrates for at least 3 hours.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 05.07.06 Compare hyperglycemia with hypoglycemia.Section: 5.07Topic: Blood glucose regulationTopic: Simple carbohydratesHyperglycemia

9. This morning, Margie's fasting blood glucose level indicated that she has hyperglycemia and pre-diabetes. Based on this information, her fasting blood glucose level was _____ mg/dl.A. 67B. 158C. 120D. 95Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.Learning Outcome: 05.07.06 Compare hyperglycemia with hypoglycemia.Section: 5.07Topic: Blood glucose regulationInterpreting Blood Glucose Levels

10. Ryan's fasting blood glucose level is consistently between 103 and 118 mg/dl. Based on this information, Ryan has pre-diabetes.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.Section: 5.07Topic: Blood glucose regulationTopic: MetabolismEvaluating Blood Glucose Levels

11. Melania's fasting blood glucose level consistently is between 75 and 97 mg/dl. Based on this information, she hasA. chronic hypoglycemic syndrome.B. a healthy blood glucose level.C. a defect of her pancreatic beta cells.D. type 2 diabetes.Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.Section: 5.07Topic: Blood glucose regulationTopic: MetabolismDiabetes During Pregnancy

12. Katie is pregnant. She has type 1 diabetes and often has difficulty controlling her blood glucose level. Based on this information, Katie is likely toA. require more vitamin D, calcium, and iron than a pregnant woman who does not have diabetes.B. require more glucagon than she needed before becoming pregnant.C. give birth to a baby that has birth defects.D. have a lower risk of gestational hypertension.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.07.05 List at least four serious health problems associated with poorly controlled diabetes, including poorly controlled diabetes during pregnancy.Section: 5.07Topic: Blood glucose regulationPoorly-Controlled Diabetes and Health

13. Joshua has type 2 diabetes, and he does not control his blood glucose levels. As a result of his lack of control, which of the following conditions is he most likely to develop?A. BlindnessB. Cystic fibrosisC. Lactose intoleranceD. Irritable bowel syndromeAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.07.05 List at least four serious health problems associated with poorly controlled diabetes, including poorly controlled diabetes during pregnancy.Section: 5.07Topic: Blood glucose regulationHealth Consequences of Diabetes

14. Betty has type 2 diabetes, and she has difficulty keeping her fasting blood glucose level under 180 mg/dl. Based on this information, Betty has a high risk ofA. irritable bowel syndrome.B. kidney failure.C. lactose intoleranceD. cystic fibrosis.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.07.05 List at least four serious health problems associated with poorly controlled diabetes, including poorly controlled diabetes during pregnancy.Section: 5.07Topic: Blood glucose regulationSigns of Chronic Disease

15. Until recently, Victoria was a healthy, energetic 3-year-old. A couple of weeks ago, her parents noticed that she does not want to play, and she seems to be tired all of the time. Additionally, Victoria has been unusually thirsty and "wets the bed" at night. Based on this information, Victoria's parents should have their daughter evaluated forA. type 1 diabetes.B. metabolic syndrome.C. sucrase deficiency.D. lactose intolerance.Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.Section: 5.07Topic: Blood glucose regulationFate of Excess Carbohydrates

16. If your diet supplies more sugar and starch than you need, the excess can beA. eliminated in feces.B. converted to proteins that are metabolized for energy.C. metabolized to form urea and excreted by the kidneys.D. converted into fat and stored.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.01.03 Identify roles of carbohydrates in the body.Section: 5.07Topic: CarbohydratesTopic: MetabolismTopic: Nutrient functionsExcess Glucose

17. When cells have more glucose than they need energy, they may convert some of the excess intoA. certain B vitamins.B. fat.C. ketone bodies.D. fiber.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.04.02 Explain how the body regulates blood glucose.Section: 5.04Topic: CarbohydratesTopic: MetabolismTopic: Nutrient functionsMuscles and Glucose

18. When muscle cells have more glucose than they need for energy, they may store some of the excess asA. fiber.B. ketone bodies.C. glycogen.D. certain B vitamins.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.01.03 Identify roles of carbohydrates in the body.Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.Section: 5.01Section: 5.03Section: 5.04Topic: CarbohydratesTopic: Complex carbohydratesTopic: MetabolismTopic: Nutrient functionsInterpreting Nutrition Facts Panel

19. Which of the following statements about food labels is true?A. The Nutrition Facts panel provides information about total carbohydrates in a serving of food.B. The Nutrition Facts panel includes information about a food's glycogen content.C. The list of ingredients on food packages does not have to include added sugars.D. Information about the fiber contents of a food are not provided in the Nutrition Facts panel.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel.Section: 5.06Topic: CarbohydratesTopic: Food sourcesNutrients and Weight Gain

20. Which of the following statements is true?A. Foods that are high in simple carbohydrates are fattening because they usually contain a lot of protein.B. High-fiber diets are associated with greater weight gain in adults because fiber-rich foods are less filling than foods that contain sugars.C. People can gain body fat when they consume more micronutrients in relation to their macronutrient intakes.D. Consuming more protein than you need can result in an increase in your body fat.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.07.01 Discuss the effects of excess carbohydrate consumption on health.Section: 5.07Topic: CarbohydratesTopic: Nutrient functionsTopic: Simple carbohydratesComparing Nutrition Facts' Panels

21. The original Nutrition Facts panel does not need to indicate amounts of "Added Sugars" in a serving of food.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel.Section: 5.06Topic: CarbohydratesTopic: Food sourcesOriginal Nutrition Facts Panel

22. The original Nutrition Facts panel on a food package includes information about the amount of added sugars in a serving of the food.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel.Section: 5.06Topic: CarbohydratesDiet and Weight Gain

23. Which of the following statements is true?A. Foods that are high in simple sugars are fattening because they usually contain a lot of protein.B. When cells have plenty of glucose to metabolize for energy, they store dietary fat instead of use it for energy.C. High-fiber diets are associated with greater weight gain in adults, because fiber-rich foods are less filling than foods that contain sugars.D. People can gain body fat when they consume more micronutrients in relation to their macronutrient intakes.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.04.03 Explain what happens when cells do not have glucose to use for energy.Learning Outcome: 05.07.01 Discuss the effects of excess carbohydrate consumption on health.Section: 5.04Section: 5.07Topic: CarbohydratesTopic: MetabolismTopic: Nutrient functionsTopic: Simple carbohydratesUnderstanding Food Labels

24. Which of the following statements about food labels is true?A. Information about the fiber contents of a food are not provided in the Nutrition Facts panel.B. The Nutrition Facts panel includes information about a food's glycogen content.C. Information about the grams of total carbohydrate in a serving of food is displayed on a food label.D. The list of ingredients on food packages does not have to include added sugars.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel.Section: 5.06Topic: CarbohydratesTopic: Food sourcesPurchasing Processed Foods

25. Abe wants to use canned or frozen peaches to make a dessert. While shopping for the fruit, how can he determine which kind has the least sugar per serving?A. By subtracting amounts of fiber in the two kinds of fruit from their total carbohydrate contentsB. By checking the labels for health claimsC. By reading the ingredients' lists on the labelsD. By comparing sugar content information that is listed in the Nutrition Facts panelsAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel.Section: 5.06Topic: CarbohydratesTopic: Food sourcesReducing Added Sugar Consumption

26. To reduce her intake of added sugars, Isabelle shouldA. increase her intake of beverages sweetened with high-fructose corn syrup.B. replace regular soft drinks with plain water.C. consume more refined sources of carbohydrates.D. consume energy drinks instead of coffee.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.05.02 List three practical ways to reduce a person's added sugar consumption.Section: 5.05Topic: Food sourcesTopic: Simple carbohydratesLimiting Added Sugar Consumption

27. Franklin wants to limit his added sugar intake. He shouldA. decrease his intake of polysaccharides.B. replace energy drinks with unsweetened tea.C. consume more refined sources of carbohydrates.D. increase his intake of beverages sweetened with high-fructose corn syrup.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.05.02 List three practical ways to reduce a person's added sugar consumption.Section: 5.05Topic: Food sourcesTopic: Simple carbohydratesRestricting Added Sugar Intakes

28. Max wants to restrict the added sugar intake of his 5-year-old son. He shouldA. encourage the child to consume more energy drinks.B. give the child low-fat milk with meals and snacks instead of regular soft drinks.C. serve more foods that are sources of refined carbohydrates.D. replace his son's favorite fruit juices with fruit ades or drinks.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.05.02 List three practical ways to reduce a person's added sugar consumption.Section: 5.05Topic: Food sourcesTopic: Simple carbohydratesMain Source of Added Sugars

29. Which of the following foods or beverages is a major source of added sugars in American diets?A. FruitB. Sugar-sweetened soft drinksC. Flavored Greek yogurtD. Ready-to-eat cerealsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.05.01 Identify the major sources of added sugars in American diets.Section: 5.05Topic: Food sourcesTopic: Simple carbohydratesPrimary Source of Added Sugar

30. Which of the following foods or beverages is not a major source of added sugars in American diets?A. Energy drinksB. Fresh fruitC. CandyD. CookiesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.05.01 Identify the major sources of added sugars in American diets.Section: 5.05Topic: Food sourcesTopic: Simple carbohydratesAdded Sugars

31. Which of the following foods or beverages is a major source of added sugars in American diets?A. FruitB. Refined breads and cerealsC. Processed luncheon meatsD. Energy drinksAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.05.01 Identify the major sources of added sugars in American diets.Section: 5.05Topic: Food sourcesTopic: Simple carbohydratesEffect of Low-Carbohydrate Diets

32. Duncan's diet contains high amounts of protein and fat, but it is very low in carbohydrate. As a result of following this diet, Duncan's body forms more _____ than normal.A. vitamin CB. glycogen storesC. ketone bodiesD. muscle fibersAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.04.03 Explain what happens when cells do not have glucose to use for energy.Section: 5.04Topic: CarbohydratesTopic: MetabolismOutcomes of Low-Carbohydrate Diets

33. Adrian's diet supplies only about 10% of his daily energy needs from carbohydrates. Therefore, most of his energy intake is provided by protein and fat. As a result of following this diet, Adrian's cells form more _____ than normal.A. ketone bodiesB. glycogenC. connective tissueD. antioxidantsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.04.03 Explain what happens when cells do not have glucose to use for energy.Section: 5.04Topic: CarbohydratesTopic: Metabolism100 g of Carbohydrate/Day

34. Bethany consumes a very-low-carbohydrate diet that supplies less than 100 g of carbohydrate daily, but she eats high amounts of meat and fat. As a result of her diet, Bethany's cells form more _____ than normal.A. muscle cellsB. glycogenC. ketone bodiesD. vitaminsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.04.03 Explain what happens when cells do not have glucose to use for energy.Section: 5.04Topic: CarbohydratesTopic: MetabolismPrimary Fuel for Cells

35. _____ is the primary fuel for active muscles.A. LactoseB. GlucoseC. SucroseD. FructoseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.01.03 Identify roles of carbohydrates in the body.Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.Section: 5.01Section: 5.02Topic: CarbohydratesTopic: MetabolismTopic: Simple carbohydratesPrimary Energy Nutrient

36. Which of the following substances is the primary fuel for muscles and other cells?A. FiberB. GlucoseC. LactoseD. FructoseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.01.03 Identify roles of carbohydrates in the body.Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.Section: 5.01Section: 5.02Topic: CarbohydratesTopic: MetabolismTopic: Simple carbohydratesEnergy for Nerves

37. Nervous system cells rely on primary _____ for energy.A. FiberB. LactoseC. FructoseD. GlucoseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.01.03 Identify roles of carbohydrates in the body.Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.Section: 5.01Section: 5.02Topic: CarbohydratesTopic: MetabolismTopic: Simple carbohydratesMajor Kinds of Carbohydrates

38. Which of the following substances is a complex carbohydrate?A. glucoseB. carbon dioxideC. starchD. high-fructose corn syrupAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.01.01 Identify the two major kinds of carbohydrates in human diets.Section: 5.01Topic: CarbohydratesTopic: Complex carbohydratesStoring Carbohydrate

39. The liver stores carbohydrate in the form of glycogen.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.03.02 Explain the difference between starch and glycogen.Section: 5.03Topic: Complex carbohydratesTopic: MetabolismComplex Carbohydrate

40. Which of the following substances is a complex carbohydrate?A. High-fructose corn syrupB. LactoseC. GlucoseD. Soluble fiberAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.01.01 Identify the two major kinds of carbohydrates in human diets.Section: 5.01Topic: CarbohydratesTopic: Complex carbohydratesSimple Carbohydrates

41. Which of the following substances is a simple carbohydrate?A. GlucoseB. StarchC. GlycogenD. LigninAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.01.01 Identify the two major kinds of carbohydrates in human diets.Section: 5.01Topic: CarbohydratesTopic: Simple carbohydratesSimple Sugars

42. Which of the following substances is a simple sugar?A. StarchB. GlycogenC. LigninD. FructoseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.01.01 Identify the two major kinds of carbohydrates in human diets.Section: 5.01Topic: CarbohydratesTopic: Simple carbohydratesImportant Monosaccharides

43. The three most important dietary monosaccharides for humans areA. glucose, galactose, and mannose.B. galactose, glucose, and fructose.C. maltose, ribose, and galactose.D. fructose, lactose, and hexose monophosphate.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.Section: 5.02Topic: CarbohydratesTopic: Simple carbohydratesDietary Monosaccharides

44. Which of the following substances is an important dietary monosaccharide for humans?A. FructoseB. XyloseC. MannoseD. LactoseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.Section: 5.02Topic: CarbohydratesTopic: Simple carbohydratesCommon Name for Glucose

45. The common name for glucose is _____ sugar.A. milkB. bloodC. simpleD. fruitAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.Section: 5.02Topic: CarbohydratesTopic: Simple carbohydratesSources of Carbohydrates

46. Which of the following statements is true?A. High-glucose corn syrup is commonly used to sweeten foods, such as regular soft drinks.B. Most animal foods are good sources of carbohydrate.C. Honey is naturally a rich source of fructose.D. Sucrose consists of one molecule of glucose and one molecule of galactose.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.01.02 Explain how plants make carbohydrates.Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Section: 5.01Section: 5.02Topic: CarbohydratesTopic: Simple carbohydratesCommon Names for Sugars

47. "Fruit sugar" is the common name for galactose.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.Section: 5.02Topic: Simple carbohydratesFood Intolerance

48. Lactose intolerance is caused by eating foods that contain high amounts of sucrose and maltose.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.07.08 Explain the difference between lactose intolerance and milk allergy.Section: 5.07Topic: Food allergies and intolerancesTopic: Simple carbohydratesManaging Lactose Intolerance

49. People who have lactose intolerance should avoid foods that contain gluten.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.07.08 Explain the difference between lactose intolerance and milk allergy.Section: 5.07Topic: Food allergies and intolerancesTopic: Simple carbohydratesSources of Sucrose

50. _____ is a source of sucrose.A. Beef liverB. Egg whiteC. Sugar caneD. Fat-free milkAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.01.02 Explain how plants make carbohydrates.Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Section: 5.01Section: 5.02Topic: CarbohydratesTopic: Food sourcesTopic: Simple carbohydratesChemical Name for Brown Sugar

51. Ian sweetens his hot oatmeal with a teaspoon of brown sugar. The chemical name for this type of sugar isA. galactose.B. maltose.C. sucrose.D. lactose.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Section: 5.02Topic: CarbohydratesTopic: Food sourcesTopic: Simple carbohydratesSources of High-Fructose Corn Syrup

52. Which of the following foods is a rich source of high-fructose corn syrup (HFCS)?A. White breadB. Regular soft drinkC. Luncheon meatsD. Fresh strawberriesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.Section: 5.02Topic: CarbohydratesTopic: Food sourcesTopic: Simple carbohydratesSources of Fiber

53. Which of the following foods is a rich source of fiber?A. Grilled salmonB. Beef steakC. Brown riceD. Roast turkeyAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.01.02 Explain how plants make carbohydrates.Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.Section: 5.01Section: 5.03Topic: Complex carbohydratesTopic: Food sourcesSources of Soluble Fiber

54. Hillary would like to add more soluble fiber to her diet. Which of the following foods should she add?A. Red meatsB. MargarineC. White breadD. Citrus fruitsAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.01.02 Explain how plants make carbohydrates.Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.Section: 5.01Section: 5.03Topic: Complex carbohydratesTopic: Food sourcesDiet and Lowering Blood Cholesterol

55. Justin's blood cholesterol level is too high. He'd like to add foods to his diet that can help reduce his blood cholesterol level. Based on this information, which of the following foods should he add?A. SteakB. ButterC. BeansD. LiverAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.Section: 5.03Topic: Complex carbohydratesRich Sources of Carbohydrates

56. Which of the following foods provides the most carbohydrate per 4-ounce serving?A. Fat-free milkB. Canned tunaC. Ham sliceD. Baked chickenAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Section: 5.02Topic: CarbohydratesTopic: Food sourcesTopic: Simple carbohydratesCarbohydrate in Milk

57. Which of the following carbohydrates is in plain, fat-free milk?A. StarchB. GlycogenC. SucroseD. LactoseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Section: 5.02Topic: Food sourcesTopic: Simple carbohydratesCarbohydrate Ingredients

58. Mike likes to drink a commercially prepared milk-based beverage. According to the label, the flavored milk contains 2% milk, water, high-fructose corn syrup, molasses, vegetable oil, saccharin, and natural vanilla flavoring. The _____ in this beverage are its sources of carbohydrate.A. high-fructose corn syrup and saccharinB. 2% milk, saccharin, and vanillaC. high-fructose corn syrup, water, and vanillaD. molasses, 2% milk, and high-fructose corn syrupAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Section: 5.02Topic: Food sourcesTopic: Simple carbohydratesIdentifying Carbohydrate Ingredients

59. Camden likes to drink a beverage that is made with maple syrup, fruit juice concentrate, aspartame, and molasses. Which of these ingredients does not contain a form of sugar?A. Fruit juice concentrateB. Maple syrupC. AspartameD. MolassesAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.Section: 5.02Topic: Alternative sweetenersTopic: Food sourcesTopic: Simple carbohydratesChoosing Nonnutritive Sweeteners

60. Macey would like to sweeten her tea with a nonnutritive sweetener that provides no calories per teaspoon. Which of the following sweeteners would she use?A. LevuloseB. SucraloseC. Table sugarD. MannitolAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.Section: 5.02Topic: Alternative sweetenersTopic: Simple carbohydratesNonnutritive Sweeteners and PKU

61. Alicia has PKU. She would like to sweeten her coffee with a substance that provides 0 kcal/g. Based on this information, which of the following sweeteners supplies 0 kcal/g and is safe for her to use?A. SucraloseB. XylitolC. MolassesD. AspartameAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.01.02 Explain how plants make carbohydrates.Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.Section: 5.02Topic: Alternative sweetenersTopic: Simple carbohydratesSweeteners and Tooth Decay

62. Leah's parents are afraid the 5-year-old will develop tooth decay if she chews gum that is sweetened with sugar. Based on this information, Leah's parents should buy chewing gum that is sweetened withA. sucrose.B. high-fructose corn syrup.C. honey.D. xylitol.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.Section: 5.02Topic: Alternative sweetenersTopic: Oral healthTopic: Simple carbohydratesSources of Lactose

63. Lactose is the disaccharide inA. grapes.B. sugar.C. milk.D. liver.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Section: 5.02Topic: CarbohydratesTopic: Food sourcesTopic: Simple carbohydratesSimple Carbohydrate in Milk

64. Maltose is the disaccharide that is in milk.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Section: 5.02Topic: CarbohydratesTopic: Food sourcesTopic: Simple carbohydratesCarbohydrate in Breast Milk

65. A food scientist is developing a infant formula that simulates the composition of breast milk. Based on this information, which of the following substances would he add to the formula's recipe?A. SucroseB. LactoseC. MannoseD. XylitolAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Section: 5.02Topic: CarbohydratesTopic: Food sourcesTopic: Simple carbohydratesAdded Sweeteners

66. A scientist is developing a new food that would help people recover quickly from hypoglycemia. Which of the following sweeteners should he add to the new product?A. LactoseB. Acesulfame-KC. GlucoseD. GlycogenAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.Learning Outcome: 05.07.06 Compare hyperglycemia with hypoglycemia.Section: 5.02Section: 5.07Topic: Alternative sweetenersTopic: Blood glucose regulationTopic: CarbohydratesTopic: Digestion, absorption, and transportTopic: Simple carbohydratesIdentifying Disaccharides

67. _____ is the disaccharide comprised of two glucose molecules.A. GalactoseB. HexoseC. MaltoseD. SucroseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Section: 5.02Topic: Simple carbohydratesDisaccharide That Contains Galactose

68. _____ is the disaccharide comprised of one glucose and one galactose molecule.A. SucroseB. LactoseC. HexoseD. MaltoseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Section: 5.02Topic: Simple carbohydratesSources of Starch

69. Which of the following groups of foods are sources of starch?A. Liver, apples, and cheeseB. Eggs, fat-free milk, and corn oilC. Peaches, safflower oil, and peanutsD. Corn, potatoes, and riceAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.Section: 5.03Topic: Complex carbohydratesTopic: Food sourcesGlycogen

70. Glycogen isA. a simple sugar in grapes and honey.B. the form of carbohydrate that is stored in liver and muscle tissue.C. a polysaccharide made by plants.D. the form of fat stored in fat cells.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.03.02 Explain the difference between starch and glycogen.Section: 5.03Topic: Complex carbohydratesMetabolic Error and Glycogen

71. Jacob has a rare condition, an inborn error of metabolism, that prevents his body from storing glucose as glycogen. Every four hours, day and night, Jacob has to consume a solution that provides a source of glucose, which is slowly digested and absorbed by the intestinal tract. Which of the following foods should Jacob mix with water to form his life-saving solution?A. AspartameB. Corn starchC. SaccharinD. High-fructose corn syrupAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.Section: 5.03Topic: Complex carbohydratesTopic: Digestion, absorption, and transportTopic: Food sourcesComposition of Glycogen

72. Glycogen is composed of _____ molecules.A. glucoseB. insulinC. fructoseD. riboseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.Section: 5.03Topic: Complex carbohydratesTopic: Simple carbohydratesWhat Is Glycogen?

73. The body stores glucose in the form of glycogen.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.03.02 Explain the difference between starch and glycogen.Section: 5.03Topic: CarbohydratesTopic: Complex carbohydratesEffect of Pancreatic Cancer

74. Steve has pancreatic cancer. As a result of the disease, Steve has a high risk ofA. diverticular disease.B. diabetes mellitus.C. metabolic syndrome.D. cystic fibrosis.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.Section: 5.04Topic: Blood glucose regulationTopic: Digestion, absorption, and transportTopic: MetabolismComposition of Starch

75. The starch in oatmeal and wheat is composed of _____ molecules.A. fructoseB. mannoseC. lactoseD. glucoseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.Section: 5.03Topic: Complex carbohydratesMolecules in Starch

76. The starch in rice and potatoes is composed of _____ molecules.A. glycogenB. polysaccharideC. glucoseD. fructoseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.Section: 5.03Topic: Complex carbohydratesRich Sources of Starch

77. Which of the following foods is a rich source of starch?A. Chicken liversB. Seedless grapesC. Egg yolksD. Sweet potatoesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.01.02 Explain how plants make carbohydrates.Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.Section: 5.03Topic: Complex carbohydratesTopic: Food sourcesStarchy Foods

78. Which of the following foods is a rich source of starch?A. Raw shrimpB. Fresh chickenC. White riceD. Egg yolkAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.01.02 Explain how plants make carbohydrates.Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.Section: 5.03Topic: Complex carbohydratesTopic: Food sourcesFoods That Contain Starch

79. If you wanted to include a starchy food to your meal, which of the following foods would you add?A. PotatoesB. EggsC. HoneyD. MilkAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.01.02 Explain how plants make carbohydrates.Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.Section: 5.03Topic: Complex carbohydratesTopic: Food sourcesUnderstanding Carbohydrates

80. Which of the following statements is true?A. A diet that contains whole-grain foods may help relieve constipation.B. The pancreas secretes glucagon, a hormone that signals your cells to take up glucose from the bloodstream.C. The human body stores carbohydrate as glucose.D. Maltose is the complex carbohydrate in potatoes, rice, and beans.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.Section: 5.02Section: 5.03Section: 5.04Section: 5.07Topic: Blood glucose regulationTopic: CarbohydratesTopic: Complex carbohydratesTopic: Digestive disordersTopic: Nutrient functionsSucrose

81. Which of the following statements is true?A. Sucrose is a source of glucose.B. Sucrose supplies more energy, gram per gram, than starch.C. Sucrose is comprised of two glucose molecules.D. Sucrose has no nutritional value.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.Learning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.Section: 5.02Section: 5.03Topic: CarbohydratesTopic: Food sourcesTopic: Simple carbohydratesSaccharin

82. The U.S. Food and Drug Administration has not banned the use of saccharin.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.Section: 5.02Topic: Alternative sweetenersFiber Facts

83. Which of the following statements is true?A. The typical American consumes recommended amounts of fiber.B. People may increase their risk of type 2 diabetes by eating more fiber-rich foods.C. Most forms of fiber are easily digested by enzymes secreted by human small intestinal cells.D. Fruits and vegetables are sources of fiber.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.Section: 5.03Section: 5.07Topic: Complex carbohydratesTopic: Demographic trends and statisticsTopic: Digestion, absorption, and transportTopic: Food sourcesRisk of Type 2 Diabetes

84. Which of the following characteristics increases a person's risk of type 2 diabetes?A. Having low blood pressureB. Weighing more than averageC. Having northern European ancestryD. Being taller than averageAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.Learning Outcome: 05.07.04 List at least four risk factors for developing type 2 diabetes and ways to reduce the likelihood of developing the disease.Section: 5.07Topic: Blood glucose regulationTopic: CarbohydratesTopic: MetabolismNutritive Sweeteners

85. Which of the following sweeteners provides 4 kcal/g?A. SaccharinB. SteviaC. SucraloseD. SucroseAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.Learning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.Section: 5.02Section: 5.04Topic: Alternative sweetenersTopic: CarbohydratesTopic: MetabolismDiet for Reducing Blood Cholesterol

86. According to Cleo's physician, her blood cholesterol level is too high. Which of the following foods can Cleo add to her diet to help lower her cholesterol?A. Fat-free chocolate milkB. Ready-to-eat oatmeal cerealC. Lean beefD. American processed cheese foodAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.Section: 5.03Section: 5.07Topic: Complex carbohydratesTopic: Digestion, absorption, and transportTopic: Nutrient functionsDietary Fiber

87. Which of the following statements is true?A. Most forms of fiber are comprised of fructose molecules bonded together.B. Scientists classify forms of fiber according to their solubility in oil.C. Dietary fiber includes the stringy material found in tough, overcooked meat.D. Most Americans do not consume enough dietary fiber.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.Section: 5.03Section: 5.07Topic: Complex carbohydratesTopic: Food sourcesDietary Guidelines for Americans

88. According to the 2015–2020 Dietary Guidelines for Americans, fiber is a nutrient of public health concern.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.Section: 5.07Topic: Complex carbohydratesTopic: Public health and nutritionFunction of Pancreatic Amylase

89. Pancreatic amylaseA. contributes to cystic fibrosis.B. is secreted by the gallbladder.C. converts glucose to energy in cells.D. digests starch in the small intestine.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.Section: 5.04Topic: CarbohydratesTopic: Digestion, absorption, and transportCarbohydrates and Intestinal Discomfort

90. Clayton is a 19-year-old college student. He avoids milk, because he claims drinking the beverage upsets his stomach and gives him intestinal "gas." However, he can eat yogurt and certain types of cheese without experiencing any symptoms. Based on this information, Clayton probably hasA. botulism poisoning.B. cystic fibrosis.C. lactose intolerance.D. amylase deficiency.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.Learning Outcome: 05.07.08 Explain the difference between lactose intolerance and milk allergy.Section: 5.07Topic: CarbohydratesTopic: Digestion, absorption, and transportTopic: Food allergies and intolerancesRegulating Blood Glucose

91. Phil is a healthy college student. When he wakes up in the morning, he can't wait to eat breakfast. While he is asleep and before he consumes food or beverages, his pancreas secretes _____ to maintain his blood glucose level within normal limits.A. thyroxinB. glucagonC. aldosteroneD. insulinAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.04.02 Explain how the body regulates blood glucose.Section: 5.04Topic: Blood glucose regulationTopic: CarbohydratesMedical Conditions

92. Lena's 4-year-old son is not well. He lacks much interest in playing, he has lost weight, his breath has a strange odor, and he seems to be thirsty all the time. Based on this information, Lena shouldA. have her son treated for cystic fibrosis.B. have her son tested for type 1 diabetes.C. limit her son's intake of fluids.D. decrease her son's intake of dietary fiber.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.Section: 5.07Topic: CarbohydratesTopic: MetabolismDigestive Disorders

93. Caden develops intestinal cramps and gas after he drinks more than a half cup of milk. He can eat yogurt and cheese without any discomfort. Based on this information, Caden probably hasA. inflamed hemorrhoids.B. milk allergy.C. lactose intolerance.D. diverticulosis.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.07.08 Explain the difference between lactose intolerance and milk allergy.Section: 5.07Topic: Food allergies and intolerancesRecognizing Type 1 Diabetes

94. Chelsea is concerned that her 2-year-old daughter may have type 1 diabetes. Which of the following conditions is a typical sign or symptom of this form of diabetes?A. Gaining an unexpected amount of weightB. Having fruity-smelling breathC. Urinating less frequently than normalD. Having a fasting blood glucose level of 80 mg/dlAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.Section: 5.07Topic: Blood glucose regulationTopic: CarbohydratesTopic: MetabolismIdentifying Type 1 Diabetes

95. Theresa is concerned that her 10-year-old son may have type 1 diabetes. Which of the following conditions is a typical sign or symptom of this form of diabetes?A. Losing weight despite increased food intakeB. Urinating less frequently than usualC. Gaining an unexpected amount of weightD. Having a fasting blood glucose level of 90 mg/dlAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.Section: 5.07Topic: Blood glucose regulationTopic: MetabolismSigns and Symptoms of Diabetes

96. Bryan has type 2 diabetes. Which of the following conditions is a typical sign or symptom of this chronic disease?A. ChillsB. Frequent urinationC. Chest painsD. FeverAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.Section: 5.07Topic: Blood glucose regulationTopic: MetabolismReducing Risk of Type 2 Diabetes

97. Marissa is concerned about her risk of type 2 diabetes. To reduce her risk of this disease, Marissa shouldA. take iron supplements daily.B. avoid gaining excess weight.C. reduce her intake of sodium.D. use foods that are sweetened with fructose or maltose.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.07.04 List at least four risk factors for developing type 2 diabetes and ways to reduce the likelihood of developing the disease.Section: 5.07Topic: Blood glucose regulationTopic: MetabolismLowering Risk of Type 2 Diabetes

98. Pearson's mother and father have type 2 diabetes. To reduce his risk of this disease, Pearson shouldA. avoid gaining excess weight.B. increase his animal protein intake to 120 g/day.C. consume a low-fiber diet.D. reduce his sodium intake to 1500 mg/day.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.07.04 List at least four risk factors for developing type 2 diabetes and ways to reduce the likelihood of developing the disease.Section: 5.07Topic: Blood glucose regulationTopic: MetabolismReducing The Risk of Type 1 Diabetes

99. Amy has type 1 diabetes. To reduce her son's risk of this disease, Amy shouldA. monitor her child's health, because there is no way to reduce the risk.B. avoid feeding him foods that contain carbohydrates.C. prepare low-fat, high-fiber foods for him to eat.D. protect him from excess sun exposure.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.Section: 5.07Topic: Blood glucose regulationTopic: MetabolismFacts About Fiber

100. Which of the following statements is true?A. Diets high in fiber increase the risk of type 2 diabetes.B. Eating foods rich in insoluble fiber helps reduce the risk of heart disease.C. The human digestive tract does not produce enzymes that digest dietary fiber.D. Each gram of fiber supplies about 6 kcal for humans.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.Section: 5.03Section: 5.07Topic: Complex carbohydratesTopic: Digestion, absorption, and transportSoluble and Insoluble Fiber

101. What is the major difference between soluble and insoluble forms of fiber?A. Soluble fiber can be digested by humans, whereas insoluble fiber cannot be digested.B. Soluble fiber provides no health benefits to humans, whereas insoluble fiber reduces the risk of heart disease.C. Soluble fiber dissolves or swells in water, whereas insoluble fiber generally does not change in water.D. Soluble fiber is in animal foods, whereas insoluble fiber is in plant foods.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.Section: 5.03Section: 5.07Topic: Complex carbohydratesTopic: Digestion, absorption, and transportCalculating Energy Intake From Carbohydrates

102. Emma's usual diet provides 2000 kcal daily. To obtain 60% of her total energy intake from carbohydrates, she should consume _____ grams of carbohydrates daily.A. 300B. 600C. 400D. 500Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.Section: 5.02Topic: CarbohydratesTopic: Nutrition computationsDiabetes Basics

103. Which of the following statements is true?A. A healthy person's hemoglobin A1c level is greater than 7.5%.B. To remain healthy, your fasting blood glucose level should always be at least 140 mg/dl.C. Excessive thirst and frequent urination are signs of diabetes.D. People who have excess body fat are more likely to develop type 1 diabetes than type 2 diabetes.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.Learning Outcome: 05.07.04 List at least four risk factors for developing type 2 diabetes and ways to reduce the likelihood of developing the disease.Section: 5.07Topic: Blood glucose regulationTopic: CarbohydratesTopic: MetabolismDiabetes and Health

104. Which of the following statements is true?A. A healthy person's hemoglobin A1c level is greater than 7.5%.B. High blood pressure is a sign of type 1 diabetes.C. People who have excess body fat are more likely to develop type 1 diabetes than type 2 diabetes.D. To remain healthy, your fasting blood glucose level should be between 70 and 100 mg/dl.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.04.02 Explain how the body regulates blood glucose.Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.Section: 5.04Section: 5.07Topic: Blood glucose regulationTopic: CarbohydratesTopic: MetabolismInsulin and Health

105. InsulinA. is released during fasting periods, such as between meals.B. increases blood glucose levels after meals.C. stimulates cells to break down glycogen for energy.D. helps glucose enter cells.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.04.02 Explain how the body regulates blood glucose.Section: 5.04Topic: Blood glucose regulationTopic: CarbohydratesTopic: MetabolismGlucagon and Health

106. GlucagonA. helps glucose enter cells.B. increases the metabolic rate.C. stimulates cells to store glucose as glycogen.D. raises blood glucose levels.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.04.02 Explain how the body regulates blood glucose.Section: 5.04Topic: Blood glucose regulationTopic: CarbohydratesTopic: MetabolismUnderstanding Diabetes

107. Which of the following statements is true?A. In the United States, type 2 diabetes is more common than type 1 diabetes.B. The primary sign of diabetes mellitus is hypoglycemia.C. A person with type 1 diabetes who takes too much insulin is likely to experience hyperglycemia.D. By losing excess weight, a person can reduce his or her risk of type 1 diabetes.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.04.02 Explain how the body regulates blood glucose.Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.Section: 5.04Section: 5.07Topic: CarbohydratesTopic: MetabolismActions to Reduce Diabetes Risk

108. According to scientific evidence, which of the following actions can help reduce a person's risk of type 2 diabetes mellitus?A. Losing excess body fatB. Smoking less than 2 packs of cigarettes/weekC. Reducing intake of salty foodsD. Drinking 3 servings of alcohol dailyAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.Learning Outcome: 05.07.04 List at least four risk factors for developing type 2 diabetes and ways to reduce the likelihood of developing the disease.Section: 5.07Topic: Blood glucose regulationTopic: CarbohydratesTopic: MetabolismDiabetes Risk Factors

109. According to scientific evidence, which of the following actions can help reduce a person's risk of type 2 diabetes mellitus?A. Smoking less than 2 packs of cigarettes/weekB. Taking vitamin C supplementsC. Exercising dailyD. Drinking 2 servings of alcohol dailyAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.07.04 List at least four risk factors for developing type 2 diabetes and ways to reduce the likelihood of developing the disease.Section: 5.07Topic: Blood glucose regulationTopic: CarbohydratesTopic: MetabolismSucrose Digestion

110. Laura consumes a sugar-frosted doughnut for a snack. In her gastrointestinal tract, the sucrose in the doughnut is digested into _____ molecules.A. maltose and glycogenB. alanine and aspartic acidC. glucose and fructoseD. glycerol and fatty acidAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Learning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.Section: 5.02Section: 5.04Topic: CarbohydratesTopic: Digestion, absorption, and transportRice Digestion

111. In the human intestinal tract, cooked rice is broken down into _____ molecules that can be absorbed.A. riboseB. glucoseC. sucroseD. lactoseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.Learning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.Section: 5.03Section: 5.04Topic: CarbohydratesTopic: Digestion, absorption, and transportPotato Starch

112. In the human intestinal tract, potato starch is broken down into _____ molecules that can be absorbed.A. sucroseB. glucoseC. riboseD. lactoseAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.Learning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.Section: 5.03Section: 5.04Topic: CarbohydratesTopic: Digestion, absorption, and transportTable Sugar

113. Table sugar is nearly _____ carbohydrate.A. 100%B. 25%C. 50%D. 75%Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.Section: 5.02Topic: CarbohydratesTopic: Food sourcesIdentifying Nutritive Sweeteners

114. You would like to add a nutritive sweetener to a food that is almost pure carbohydrate. Which of the following substances would you add?A. AspartameB. SucroseC. MolassesD. HoneyAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.Section: 5.02Topic: Alternative sweetenersTopic: CarbohydratesTopic: Food sourcesTopic: Simple carbohydratesManaging Constipation

115. Betty is constipated; she generally has bowel movements only twice a week. To help relieve her constipation without taking medications, Betty shouldA. increase her intake of fiber-rich foods.B. restrict her fluid intake.C. reduce her intake of fruits and vegetables.D. use colon cleansing enemas daily.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.Section: 5.07Topic: CarbohydratesTopic: Complex carbohydratesTopic: Digestive disordersHigh-Glycemic Index Foods

116. Which of the following foods has a high glycemic index (70 or more)?A. Baked potatoB. Fat-free milkC. BananaD. PeanutsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.08.01 Explain the difference between the glycemic index and glycemic load.Learning Outcome: 05.08.02 Identify foods that have low or high glycemic indexes or glycemic loads.Section: 5.08Topic: CarbohydratesTopic: Food sourcesIdentifying High-Glycemic Index Foods

117. Which of the following foods has a high glycemic index (70 or more)?A. Orange juiceB. Fat-free milkC. Snicker's candy barD. Jelly beansAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.08.02 Identify foods that have low or high glycemic indexes or glycemic loads.Section: 5.08Topic: CarbohydratesTopic: Food sourcesLow-Glycemic Index Foods

118. Which of the following foods has a low glycemic index (less than 70)?A. Cornflakes cerealB. Jelly beansC. Raw appleD. Popcorn, popped in a microwave and served plainAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.08.02 Identify foods that have low or high glycemic indexes or glycemic loads.Section: 5.08Topic: CarbohydratesTopic: Food sourcesIdentifying Low-Glycemic Index Foods

119. Which of the following foods has a low glycemic index (less than 70)?A. Plain white bagelB. Raw carrotsC. BananaD. Cornflakes cerealAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.08.01 Explain the difference between the glycemic index and glycemic load.Learning Outcome: 05.08.02 Identify foods that have low or high glycemic indexes or glycemic loads.Section: 5.08Topic: CarbohydratesTopic: Food sourcesRecognizing High-Glycemic Index Foods

120. Which of the following foods has a high glycemic index (70 or more)?A. PeanutsB. Vanilla, low-fat ice creamC. Baked Russet potatoD. Raw apple slicesAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.08.01 Explain the difference between the glycemic index and glycemic load.Learning Outcome: 05.08.02 Identify foods that have low or high glycemic indexes or glycemic loads.Section: 5.08Topic: CarbohydratesTopic: Food sourcesGlycemic Index and Load

121. Which of the following foods has a high glycemic index but a low glycemic load?A. Plain microwave popcornB. Baked Russet potatoC. Plain white bagelD. Medium grain, boiled white riceAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.08.01 Explain the difference between the glycemic index and glycemic load.Learning Outcome: 05.08.02 Identify foods that have low or high glycemic indexes or glycemic loads.Section: 5.08Topic: CarbohydratesTopic: Food sourcesImproving Blood Glucose Control

122. Mark has type 2 diabetes. For the past two weeks, his fasting blood glucose level has been below 130 mg/dl. Today, Mark's physician tested his blood. Although the fasting value was 125 mg/dl, she reported that he needs to do a better job of controlling his blood glucose level. Why would the physician make such a recommendation to Mark?A. Mark is losing weight rapidly.B. Mark's blood pressure is too low.C. Mark's HbA1c is 8.5.D. Mark's blood pressure is too high.Accessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.Section: 5.07Topic: Blood glucose regulationTopic: MetabolismFunction of Beta Cells

123. Jamie has a tumor that affects the functioning of her beta cells. Based on this information, Jamie'sA. intestinal tract has difficulty digesting fatty foods.B. lacteals absorb excess lipids.C. blood glucose level is difficult to regulate.D. nerves are more sensitive to pain stimuli.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.04.02 Explain how the body regulates blood glucose.Section: 5.04Topic: Blood glucose regulationTopic: MetabolismManaging Diabetes

124. Anna has type 1 diabetes and gives herself insulin injections to help manage her blood glucose level. One morning, Anna tested her blood before she ate breakfast and discovered that her blood glucose level was 88 mg/dl. Based on this information, Anna shouldA. consume candy or fruit juice to increase her blood glucose level.B. give herself an extra injection of insulin.C. do not eat anything for the next 5 hours, which provides time for her blood glucose level to drop to normal naturally.D. do nothing to intervene, because her fasting blood glucose level is normal.Accessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 05.04.02 Explain how the body regulates blood glucose.Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.Section: 5.04Section: 5.07Topic: Blood glucose regulationTopic: MetabolismInterpreting Blood Glucose Values

125. Erika has type 1 diabetes and gives herself insulin injections to help manage her blood glucose level. One afternoon, Erika tested her blood and discovered that her blood glucose level was 260 mg/dl. Based on this information, Erika shouldA. consume candy or fruit juice to increase her blood glucose level.B. take a dietary supplement that contains vitamin C.C. do nothing to intervene, because her blood glucose level is normal.D. give herself a specific dose of insulin.Accessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 05.04.02 Explain how the body regulates blood glucose.Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.Section: 5.04Section: 5.07Topic: Blood glucose regulationTopic: MetabolismUnderstanding Blood Glucose Values

126. Phil has type 1 diabetes and gives himself insulin injections to help manage his blood glucose level. One afternoon, Phil tested his blood and discovered that his blood glucose level was 60 mg/dl. Based on this information, Phil shouldA. do nothing to intervene, because his blood glucose level is normal.B. do not eat anything for the next 5 hours, which will provide time for his blood glucose level to drop to normal naturally.C. consume 15 grams of glucose in a pill or gel to increase his blood glucose level.D. give himself an extra injection of insulin.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 05.04.02 Explain how the body regulates blood glucose.Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.Learning Outcome: 05.07.06 Compare hyperglycemia with hypoglycemia.Section: 5.04Section: 5.07Topic: Blood glucose regulationTopic: MetabolismSugar in Honey

127. Which of the following substances is a sugar that contributes to the sweetness of honey?A. riboseB. fructoseC. molassesD. lactoseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.Section: 5.02Topic: CarbohydratesTopic: Food sourcesTopic: Simple carbohydratesNutrient of Public Health Concern

128. According to the 2015–2020 version of the Dietary Guidelines, which of the following substances is a nutrient of public health concern?A. SucraloseB. Dietary fiberC. StarchD. Added sugarsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.Section: 5.07Topic: Complex carbohydratesHigh-Intensity Sweetener

129. In the United States, high-fructose corn syrup is the most popular high-intensity sweetener used by consumers.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.Section: 5.02Topic: Alternative sweetenersTopic: Simple carbohydratesAttention Deficit Hyperactivity Disorder

130. Children who eat a lot of added sugars have a higher risk of developing attention deficit hyperactivity disorder than children who eat very small amounts of added sugars.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.07.01 Discuss the effects of excess carbohydrate consumption on health.Section: 5.07Topic: CarbohydratesTopic: Simple carbohydratesCalorie Comparison

131. A gram of sugar supplies more than twice the energy that is supplied by a gram of starch.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.Learning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.Section: 5.02Section: 5.03Topic: CarbohydratesTopic: Complex carbohydratesTopic: Simple carbohydratesWhat is Lactose Intolerance?

132. Kevin has lactose intolerance, which means he is allergic to lactose.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 05.07.08 Explain the difference between lactose intolerance and milk allergy.Section: 5.07Topic: CarbohydratesTopic: Food allergies and intolerancesTopic: Simple carbohydratesChapter 05 Test Bank: Carbohydrates Summary

Category # of Questions

Accessibility: Keyboard Navigation 132

Activity Type: New 24

Bloom's Level: 1. Remember 78

Bloom's Level: 2. Understand 22

Bloom's Level: 3. Apply 27

Bloom's Level: 4. Analyze 4

Bloom's Level: 5. Evaluate 1

Learning Outcome: 05.01.01 Identify the two major kinds of carbohydrates in human diets. 4

Learning Outcome: 05.01.02 Explain how plants make carbohydrates. 8

Learning Outcome: 05.01.03 Identify roles of carbohydrates in the body. 5

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans. 14

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose. 16

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener. 14

Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners. 8

Learning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide. 9

Learning Outcome: 05.03.02 Explain the difference between starch and glycogen. 9

Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber. 12

Learning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars. 7

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose. 13

Learning Outcome: 05.04.03 Explain what happens when cells do not have glucose to use for energy. 4

Learning Outcome: 05.05.01 Identify the major sources of added sugars in American diets. 4

Learning Outcome: 05.05.02 List three practical ways to reduce a person's added sugar consumption. 3

Learning Outcome: 05.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel. 5

Learning Outcome: 05.07.01 Discuss the effects of excess carbohydrate consumption on health. 5

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments. 13

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes. 13

Learning Outcome: 05.07.04 List at least four risk factors for developing type 2 diabetes and ways to reduce the likelihood of developing the disease. 6

Learning Outcome: 05.07.05 List at least four serious health problems associated with poorly controlled diabetes, including poorly controlled diabetes during pregnancy. 3

Learning Outcome: 05.07.06 Compare hyperglycemia with hypoglycemia. 6

Learning Outcome: 05.07.07 Identify the primary signs of metabolic syndrome, the impact the condition has on health, and how one can reduce the risk of developing the syndrome. 4

Learning Outcome: 05.07.08 Explain the difference between lactose intolerance and milk allergy. 6

Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet. 9

Learning Outcome: 05.08.01 Explain the difference between the glycemic index and glycemic load. 5

Learning Outcome: 05.08.02 Identify foods that have low or high glycemic indexes or glycemic loads. 6

Section: 5.01 12

Section: 5.02 36

Section: 5.03 25

Section: 5.04 23

Section: 5.05 7

Section: 5.06 5

Section: 5.07 51

Section: 5.08 7

Topic: Alternative sweeteners 9

Topic: Blood glucose regulation 31

Topic: Carbohydrates 71

Topic: Complex carbohydrates 27

Topic: Demographic trends and statistics 1

Topic: Digestion, absorption, and transport 14

Topic: Digestive disorders 4

Topic: Food allergies and intolerances 6

Topic: Food sources 39

Topic: Metabolism 40

Topic: Nutrient functions 7

Topic: Nutrition computations 1

Topic: Oral health 1

Topic: Public health and nutrition 1

Topic: Simple carbohydrates 46