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

Test Bank Nutrition for Health and
Healthcare 6th Edition DeBruyne

Pinna
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Sample Test
c3 Carbohydrates

True / False
1. Whenever carbohydrate is available to the body, the

human brain depends exclusively on it as an energy source.
a. True
b. False

ANSWER: True
REFERENCES: 3.0 Introduction
LEARNING OBJECTIVES: NHHE.DEBR.17.3.0 – Introduction
KEYWORDS: Bloom’s: Understand
2. Most dietary fiber provides little or no energy.
a. True
b. False

ANSWER: True
REFERENCES: 3.1 The Chemist’s View of Carbohydrates
LEARNING OBJECTIVES: NHHE.DEBR.17.3.1 – Identify the monosaccharides, disaccharides, and polysaccharides com
3. A client consumes 2600 kcalories per day and 50 grams of

carbohydrate from concentrated sweets. This client’s sugar
intake falls within the same range as added sugar intakes for
the USDA Food Patterns recommendations.
a. True
b. False

ANSWER: True
REFERENCES: 3.4 Health Effects of Sugars and Alternative Sweeteners

LEARNING OBJECTIVES: NHHE.DEBR.17.3.4 – Describe how added sugars can contribute to health problems and how
KEYWORDS: Bloom’s: Apply
4. Experts agree that moderate amounts of sugar in the diet

may pose a number of major health risks.
a. True
b. False

ANSWER: False
5. A client consumes 2000 kcalories per day and 200 grams
of carbohydrate. This person meets the current dietary
recommendations for carbohydrate intake.
a. True
b. False

ANSWER: False
REFERENCES: 3.5 Health Effects of Starch and Dietary Fibers
LEARNING OBJECTIVES: NHHE.DEBR.17.3.5 – Identify the health benefits of, and recommendations for, s
6. Cindy consumed 1 cup of vegetables, 1 cup of fruit, 5

ounces of whole grains, and 1 cup of legumes during the day.
Cindy met the DV recommendation for fiber for the day.
a. True
b. False

ANSWER: True
Multiple Choice
7. The main function of carbohydrates in the body is to:
a. furnish the body with energy.
b. provide material for synthesizing cell walls.
c. synthesize fat.
d. insulate the body to prevent heat loss.
e. build muscle.

ANSWER: a
REFERENCES: 3.0 Introduction
LEARNING OBJECTIVES: NHHE.DEBR.17.3.0 – Introduction
KEYWORDS: Bloom’s: Remember
8. High-fructose corn syrup and fruit juice concentrate are

examples of:
a. starches.
b. disaccharides.
c. added sugars.
d. fibers.
e. fats.

ANSWER: c
9. What are the basic units of all carbohydrates?
a. monosaccharides
b. disaccharides
c. polysaccharides
d. sucrose molecules
e. glycogen

ANSWER: a
10. Three monosaccharides important in nutrition are:
a. glucose, lactose, and fructose.
b. fructose, glucose, and sucrose.
c. maltose, fructose, and lactose.
d. galactose, sucrose, and lactose.
e. fructose, glucose, and galactose.

ANSWER: e

11. The primary source of energy for the brain and nervous
system under normal conditions is:
a. sucrose.
b. amino acids.
c. fructose.
d. glucose.
e. fatty acids.

ANSWER: d
12. The hormone that moves glucose from the blood into the
cells is:
a. glucagon.
b. insulin.
c. testosterone.
d. sucrose.
e. glycogen

ANSWER: b
REFERENCES: 3.2 Digestion and Absorption of Carbohydrates
LEARNING OBJECTIVES: NHHE.DEBR.17.3.2 – Summarize carbohydrate digestion and absorptio
13. Which of the following occurs mostly as part of lactose?
a. glucose
b. maltose
c. fructose
d. galactose
e. sucrose

ANSWER: d
14. Fructose is:
a. the sweetest of the sugars.
b. known as milk sugar.
c. abundant in whole grains.
d. also known as dextrose.

e. combines with glucose to make lactose.

ANSWER: a
15. Fructose occurs naturally in:
a. bread.
b. milk.
c. meats.
d. fruits.
e. glucose

ANSWER: d
16. Which monosaccharide is found most often in nature as a

part of a disaccharide?
a. glucose
b. fructose
c. maltase
d. galactose
e. sucrose

ANSWER: d
17. Which of the following compounds is a disaccharide?
a. glucose
b. fructose
c. lactose
d. galactose
e. glycogen

ANSWER: c
18. What happens when blood glucose falls too low?
a. Glucagon promotes breakdown of muscle glycogen.
b. Glucagon promotes breakdown of liver glycogen.
c. Insulin promotes glycogen synthesis in the liver.
d. Insulin promotes glycogen synthesis in the muscle.
e. Insulin promotes breakdown of muscle glycogen.

ANSWER: b
REFERENCES: 3.3 Regulation of Blood Glucose
LEARNING OBJECTIVES: NHHE.DEBR.17.3.3 – Explain how hormones control blood glucose concent
19. The most familiar source of sucrose is:
a. bread.
b. table sugar.
c. milk.
d. meat.
e. fruit.

ANSWER: b
20. The principal carbohydrate used to sweeten homemade

iced tea is:
a. fructose.
b. galactose.
c. maltose.
d. glucose
e. sucrose.

ANSWER: e
21. One molecule of maltose can yield how many molecules

of glucose?
a. one
b. two
c. three
d. four
e. twelve

ANSWER: b
22. Which of the following is the principal carbohydrate in

milk?
a. galactose
b. fructose
c. fructose
d. fructose
e. maltose

ANSWER: d
23. Chemically, lactose is a(n):
a. monosaccharide.
b. disaccharide.
c. dextrose.
d. polysaccharide.
e. alternative sweetener.

ANSWER: b
24. An example of a polysaccharide is:
a. starch.
b. meat.
c. fruit.
d. protein.
e. milk.

ANSWER: a
25. Which of the following carbohydrates is a

polysaccharide?
a. fructose
b. glucose
c. maltose
d. lactose
e. starch

ANSWER: e
26. The stored form of glucose in the body is called:
a. glycogen.
b. insulin.
c. fat.
d. maltose.
e. protein.

ANSWER: a
27. Polysaccharides are composed of:
a. one glucose unit.
b. two glucose units.
c. two fructose units.
d. many glucose units.
e. only disaccharides.

ANSWER: d

28. Excess glucose in the blood is converted into glycogen
and stored primarily in the:
a. brain and liver.
b. liver and muscles.
c. blood cells and brain.
d. pancreas and brain.
e. brain and muscles.

ANSWER: b
29. The richest sources of starch are:
a. fruits.
b. grains.
c. vegetables.
d. soybeans.
e. legumes.

ANSWER: b

30. Whole grains, vegetables, and fruits are rich sources of:
a. sucrose.
b. protein.
c. fat.
d. glycogen.
e. dietary fiber

ANSWER: e
31. Cellulose, pectin, hemicellulose, and gums are:
a. nonnutritive sweeteners.
b. sugar alcohols.
c. fibers.
d. forms of starch.
e. whole grains

ANSWER: c
32. Which of the following is a fiber found in all vegetables,

fruits, and legumes?
a. hemicelluose
b. pectin
c. mucilage
d. cellulose
e. lignins

ANSWER: d
33. Which of the following fibers is a nonpolysaccharide?

a. cellulose
b. lignin
c. pectin
d. gum
e. legumes

ANSWER: b
34. A food company wants to use a fiber to stabilize its new

product. Which of the following would be least likely to be
considered?
a. pectins
b. gums
c. lignins
d. mucilages
e. cellulose

ANSWER: c

KEYWORDS: Bloom’s: Analyze
35. Which of the following escape digestion and absorption in

the small intestine?
a. Resistant starches
b. Polysaccharides
c. Bacteria
d. Disaccharides
e. Whole grains

ANSWER: a
36. Fibers are categorized by:
a. the type of chemical bonds that hold them together.
b. their chemical and physical properties.
c. the number of hydrogen molecules they contain.
d. their ability to be digested by human enzymes.

e. their ability to dissolve in water.

ANSWER: b
37. The sugars in fruits, vegetables, grains, and milk are:
a. usually added to these foods.
b. considered discretionary kcalories.
c. naturally occurring.
d. resistant to digestion.
e. known to add kcalories, but not nutrients.

ANSWER: c
38. The steady upward trend in sugar consumption among

Americans can be attributed to:
a. consumer demand.
b. bans on sugary soft drinks.
c. better food preservation techniques.
d. improved food safety practices.
e. food manufacturers.

ANSWER: e
39. The leading source of added sugars in the American diet

is:
a. baked goods such as cookies and cakes.
b. fruit packed in heavy syrup.
c. soft drinks and other sugar-sweetened beverages.
d. chocolate bars and other candy treats.
e. hidden sugars, such as ketchup or sauces

ANSWER: c

40. According to the World Health Organization’s

recommendations, no more than what percentage of daily
kcalories should come from added sugars?
a. 5
b. 10
c. 15
d. 20
e. 25

ANSWER: b
41. Which of the following statements best describes the role

of sugar in the development of obesity?
a. Sugar consumption is a direct cause of weight gain leading to obesity.
b. The increased use of added sugars by food manufacturers is the cause of obesity.
c. Sugar contributes to obesity when it is part of excessive energy intakes.

d. There is no correlation between the consumption of added sugars and the rise in obesity.
e. Alternatives to sugar (artificial sweeteners) are a greater contributor to obesity than sugar.

ANSWER: c
42. Which statement about excessive sugar consumption is

true?
a. It causes cancer.
b. It causes heart disease.
c. It causes dental caries.
d. It causes hyperactive behavior in children.
e. It causes gallbladder inflammation.

ANSWER: c
REFERENCES: 3.4 Health Effects of Sugar and Alternative Sweeteners

43. Which of the following ingredients is a sugar alcohol?
a. polydextrose
b. maltitol
c. cellulose
d. aspartame
e. saccharin

ANSWER: b
44. In the small intestine, amylase breaks starch down into

which of the following?
a. bacterial enzymes
b. maltase
c. maltose
d. amylase
e. lactase

ANSWER: c
REFERENCES: 3.2 Digestion and Absorption of Carbohydrates

LEARNING OBJECTIVES: NHHE.DEBR.17.3.2 – Summarize carbohydrate digestion and absorptio
45. Sweeteners that yield energy are called:
a. nutritive sweeteners.
b. alternative sweeteners.
c. resistant sweeteners.
d. glycemic sweeteners.
e. nonnutritive sweeterners.

ANSWER: a
A carton of ice cream displays the following list of

ingredients: milkfat and nonfat milk, sorbitol, pecans,
cellulose, butter, caramel color, citric acid, aspartame,
carrageenan.
46. How many alternative sweeteners are contained in this

product?
a. one
b. two
c. three
d. four
e. zero

ANSWER: b
47. How many nonnutritive sweeteners are contained in the

product?
a. one
b. two
c. three
d. four
e. zero

ANSWER: a

48. The nonnutritive sweetener sucralose is made from:
a. sucrose.
b. an amino acid.
c. aspartame.
d. maltose.
e. benzoic sulfimide.

ANSWER: a
49. The nonnutritive sweetener that is unsafe for people with

phenylketonuria is:
a. aspartame.
b. neotame.
c. sucralose.
d. stevia.
e. saccharin.

ANSWER: a
50. Which of the following foods would you recommend to

someone interested in lowering his or her blood cholesterol
level?
a. wheat bread
b. almonds
c. strawberries
d. pork
e. oatmeal

ANSWER: e

51. Soluble fiber can help reduce blood cholesterol levels by:
a. converting cholesterol into vitamin D.
b. binding cholesterol and carrying it out of the body with the feces.
c. reducing bile excretion.
d. preventing the production of bile.
e. slowing glucose absorption.

ANSWER: b
52. Which statements regarding the effects of fiber on the

human body is true?
a. Fiber causes weight gain.
b. Fiber contributes to the development of diabetes.
c. Fiber aids in overall health of the gastrointestinal tract.
d. Fiber aids in the prevention of osteoporosis.
e. Fiber increases blood cholesterol levels.

ANSWER: c

53. Which of the following describes the effect a food has on

blood glucose levels?
a. glycemic index
b. insulin index
c. solubility factor
d. viscosity index
e. glycemic load

ANSWER: a
54. Soluble fibers are found in:
a. celery, wheat bran, and corn.
b. kidney beans, apples, and oatmeal.
c. corn, apples, and sunflower seeds.

d. celery, soybeans, and bran flakes.
e. celery, flax seeds, and corn.

ANSWER: b
REFERENCES: 3.1The Chemist’s View of Carbohydrates; 3.5 Health Effects of Starch and Dietary Fibers
55. Which of the following is the most effective at alleviating

constipation?
a. cellulose
b. pectin
c. gums
d. glycogen
e. lignins

ANSWER: a

56. Carbohydrate should contribute approximately what
percentage of the total daily energy intake?
a. 35-40
b. 45-55
c. 45-65
d. 55-60
e. 70-80

ANSWER: c

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Droits d'auteur :

Formats disponibles

Test Bank Nutrition for Health and

Healthcare 6th Edition DeBruyne

To Purchase this Complete Test Bank with Answers Click the

If face any problem or Further information contact us At tbzuiqe@gmail.com

1. Whenever carbohydrate is available to the body, the

LEARNING OBJECTIVES: NHHE.DEBR.17.3.0 – Introduction

KEYWORDS: Bloom’s: Understand

2. Most dietary fiber provides little or no energy.

REFERENCES: 3.1 The Chemist’s View of Carbohydrates

KEYWORDS: Bloom’s: Understand

3. A client consumes 2600 kcalories per day and 50 grams of

REFERENCES: 3.4 Health Effects of Sugars and Alternative Sweeteners

KEYWORDS: Bloom’s: Apply

4. Experts agree that moderate amounts of sugar in the diet

REFERENCES: 3.4 Health Effects of Sugars and Alternative Sweeteners

KEYWORDS: Bloom’s: Understand

REFERENCES: 3.5 Health Effects of Starch and Dietary Fibers

6. Cindy consumed 1 cup of vegetables, 1 cup of fruit, 5

REFERENCES: 3.5 Health Effects of Starch and Dietary Fibers

KEYWORDS: Bloom’s: Apply

7. The main function of carbohydrates in the body is to:

a. furnish the body with energy.

b. provide material for synthesizing cell walls.

d. insulate the body to prevent heat loss.

REFERENCES: 3.0 Introduction

LEARNING OBJECTIVES: NHHE.DEBR.17.3.0 – Introduction

KEYWORDS: Bloom’s: Remember

8. High-fructose corn syrup and fruit juice concentrate are

REFERENCES: 3.1 The Chemist’s View of Carbohydrates

KEYWORDS: Bloom’s: Apply

9. What are the basic units of all carbohydrates?

REFERENCES: 3.1 The Chemist’s View of Carbohydrates

KEYWORDS: Bloom’s: Understand

10. Three monosaccharides important in nutrition are:

a. glucose, lactose, and fructose.

b. fructose, glucose, and sucrose.

c. maltose, fructose, and lactose.

d. galactose, sucrose, and lactose.

e. fructose, glucose, and galactose.

REFERENCES: 3.1 The Chemist’s View of Carbohydrates

KEYWORDS: Bloom’s: Remember

REFERENCES: 3.1 The Chemist’s View of Carbohydrates

KEYWORDS: Bloom’s: Remember

LEARNING OBJECTIVES: NHHE.DEBR.17.3.2 – Summarize carbohydrate digestion and absorptio

KEYWORDS: Bloom’s: Remember

13. Which of the following occurs mostly as part of lactose?

REFERENCES: 3.1 The Chemist’s View of Carbohydrates

KEYWORDS: Bloom’s: Understand

a. the sweetest of the sugars.

b. known as milk sugar.

c. abundant in whole grains.

d. also known as dextrose.

REFERENCES: 3.1 The Chemist’s View of Carbohydrates

KEYWORDS: Bloom’s: Understand

15. Fructose occurs naturally in:

REFERENCES: 3.1 The Chemist’s View of Carbohydrates

KEYWORDS: Bloom’s: Remember

16. Which monosaccharide is found most often in nature as a

REFERENCES: 3.1 The Chemist’s View of Carbohydrates

KEYWORDS: Bloom’s: Understand

17. Which of the following compounds is a disaccharide?

REFERENCES: 3.1 The Chemist’s View of Carbohydrates

18. What happens when blood glucose falls too low?