Page1 / 268

FSHN quiz chap 4 - 1. CHAPTER 4 QUIZ ALL The process that...

This preview shows document pages 1 - 14. Sign up to view the full document.

View Full Document Right Arrow Icon

FSHN quiz chap 4 - 1. CHAPTER 4 QUIZ ALL The process that...

Info iconThis preview shows pages 1–14. Sign up to view the full content.

View Full Document Right Arrow Icon
1. CHAPTER 4 QUIZ ALL The process that plants use to make glucose from carbon dioxide and water in the presence of the sun's heat and light is called Student Response Feedback A. biosynthesis. B. anabolism. C. photosynthesis. D. glycogenesis. Score: 1/1 2. Which of the following breakfasts would be highest in carbohydrate? Score: 1/1 3. fv 1
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Score: 1/1 4. If you had the condition phenylketonuria, which should you not use? Score: 1/1 5. In the U.S. diet, carbohydrate supplies approximately what percentage of total kcalories? Score: 0/1 6. Which of the following has the most starch? 2
Background image of page 2
Score: 1/1 7. Of the following, which is a major source of sucrose? Score: 1/1 8. The term "simple carbohydrates" refers to Score: 1/1 9. 3
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
You are on a diet, eating less than 50 grams of carbohydrate per day. The claim made in the educational materials is that carbohydrate is the main culprit in being overweight, so it must be restricted. Which of the following will happen as a result of this low carbohydrate diet? Score: 1/1 10. Sucralose (Splenda→) is ______ times sweeter than sucrose. Score: 1/1 1. When insulin is released, it causes 4
Background image of page 4
Score: 1/1 2. All of the following are characteristic of Type 2 diabetes mellitus except Score: 1/1 3. Which of the following is not true of dietary fibers? Score: 1/1 4. Glycogen is 5
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Score: 1/1 5. The main function of glucose is to Score: 1/1 6. Simple sugars in large quantities have been shown to Score: 1/1 7. Which of the following is not a rich source of viscous (soluble) fibers? 6
Background image of page 6
Score: 1/1 8. The major storage sites for glycogen are Score: 1/1 9. For which of the following is glucose most critical as an energy source? Score: 1/1 7
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
10. The major symptoms of lactose intolerance are Score: 1/1 2. Which of the following hormones corrects a hyperglycemic state? Score: 1/1 5. What is the fate of disaccharides not digested in the small intestine? 8
Background image of page 8
Score: 1/1 6. Which of the following is not characteristic of Type 1 diabetes mellitus? Score: 1/1 8. Which of the following is true about carbohydrate digestion? Score: 1/1 9. Which organ will first receive sugars after they are absorbed into the blood? 9
Background image of page 9

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Score: 1/1 1. A disaccharide is formed by the chemical bonding of Score: 1/1 3. Which of the following is true? Score: 1/1 6. 10
Background image of page 10
The World Health Organization recommends limiting added sugar intake to ______ percent of our total kcalories. Score: 1/1 7. Amylase is Score: 1/1 9. Sucralose (Splenda→) is made by adding 11
Background image of page 11

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Score: 1/1 10. Which of the following foods would have the most fiber? Score: 1/1 The monosaccharides important in nutrition are Score: 1/1 Which of the following is not a monosaccharide? Score: 1/1 Viscous (soluble) fibers 12
Background image of page 12
1/1 Which of the following is not a rich source of polyunsaturated fatty acids? Score:
Background image of page 13

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 14
This is the end of the preview. Sign up to access the rest of the document.
Ask a homework question - tutors are online