FSHN 120- Ch 4 Quiz - CH4 2. Glycogen is Student Response...

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CH4 2. Glycogen is Student Response Feedback A. a highly branched polysaccharide. B. stored in the absence of dietary carbohydrate. C. a straight chain of glucoses linked together. D. a hormone for blood glucose regulation. Score: 1/1 3. Which of the following is not a rich source of viscous (soluble) fibers? Student Response Feedback A. Fruits B. Oatmeal C. Whole wheat bread D. Legumes Score: 1/1 5.
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Which of the following is true about carbohydrate digestion? Student Response Feedback A. Carbohydrate digestion is assisted by cooking, which softens tough skins. B. Carbohydrate digestion begins in the stomach. C. Chewing food does not assist in carbohydrate digestion. D. Saliva production does not influence starch digestion. Score: 1/1 A disaccharide is formed by the chemical bonding of Student Response Feedback A. two monosaccharides. B. two polysaccharides. C. one monosaccharide and one polysaccharide. D. two oligosaccharides. Score: 1/1 8. Which of the following has the most starch? Student Response Feedback A. 1 medium orange B. 1 cup of kidney beans C. 8 fluid ounces of milk D. 4 ounces of meat Score: 1/1 9.
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Lactose intolerance is caused by Student Response Feedback A. a milk allergy. B. lactase deficiency. C. milk bacteria. D. intestinal bacteria. Score: 1/1 10 The main function of glucose is to Student Response Feedback A. serve as raw material to build tissue. B. work with enzymes to carry out chemical reactions. C. repair tissue. D. supply energy. Score: 1/1 2. Which of the following is not characteristic of Type 1 diabetes mellitus? Student Response Feedback A. Arises most commonly in adulthood B. Associated with a tendency to develop ketosis C. Sometimes caused by viral infection D. Has a genetic link Score: 1/1
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When eating a high-fiber diet one should Student Response Feedback A. restrict fluid intake. B. not be concerned about consuming large amounts. C. avoid foods that are not whole grain. D. increase fluid intake. Score: 1/1 5. Of the following, which is a major source of sucrose? Student Response Feedback A. Alcohol B. Fruits C. Grains D. Sugar cane Score: 1/1 6. Those with lactose intolerance usually can consume all the following except Student Response Feedback A. small servings of milk products. B. some cheeses. C. yogurt containing active cultures. D. milk shakes made with skim milk. Score:
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FSHN 120- Ch 4 Quiz - CH4 2. Glycogen is Student Response...

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