QUESTION 5

1. Which of the following statements best describes how the bodydigests foods with lots of starch?

   		Eating raw foods low in starch provides lots of energy as thebody has to work harder to digest the food
   		Eating cooked foods high in starch provides little energy as thebody has to work harder to digest the food
   		Eating cooked foods low in starch provides lots of energy as thebody has to work harder to digest the food
   		Eating raw foods high in starch provides little energy as thebody has to work harder to digest the food

2 points   

QUESTION 6

1. Why are polysaccharides known as “slow-releasing” sugars?

   		They are made up of long chains of monosaccharides
   		They slowly release energy over long periods of time
   		They are stored energy that must be converted to usable energywhen needed
   		They are complex, large molecule sugars

2 points   

QUESTION 7

1. What are the health benefits of whole grains?

   		They have fiber, vitamins, and minerals other low-quality carbfoods do not have.
   		Foods with whole grains in them are always low calorie.
   		People who eat them are guaranteed to lose weight.
   		Whole grain foods have fewer total carbohydrates compared toother foods.

2 points   

QUESTION 8

1. With the exception of extreme starvation, our brain reliescompletely on _________ as its energy source.

   		lipids
   		glucose
   		proteins
   		carbohydrates
   		vitamins and minerals

2 points   

QUESTION 9

1. Pectin, gums, cellulose, hemicellulose, and lignin are examplesof___

   		starches
   		disaccharides
   		dietary fibers
   		complex and simple saccharides

2 points   

QUESTION 10

1. In a healthy person, when glucose levels are too high in theblood stream __________ is released. When glucose levels are toolow ___________ is released.

   		amylase; insulin
   		insulin; amylase
   		glucagon; insulin
   		insulin; glucagon

2 points   

QUESTION 11

1. ________ is composed of glucose and fructose. This disaccharideis commonly known as table sugar.

   		lactose
   		fructose
   		maltose
   		sucrose
   		glucose

2 points   

QUESTION 12

1. When blood glucose levels are too low, a person might feelfatigued, irritable, and/or confused. Why is this?

   		Cells primarily use glucose as an energy source but most alsocan use fats or protein.
   		Glucose is used by all cells for energy, but exclusively bybrain and nerve cells.
   		Glycogen is stored within liver and muscle tissue and can bereleased when needed.
   		Any of the monosaccharides can be used to meet the energy needsof the cells.

2 points   

QUESTION 13

1. High fructose corn syrup is a popular manufactured product whichprovides artificial _________ to a variety of processed foods weeat.

   		sweetness
   		calories
   		intelligence
   		nutrient-density
   		preservative

2 points   

QUESTION 14

1. According to the US Department of Health and Human Services(HHS), what are the risk factors we can (typically) control toreduce the risk of cardiovascular disease?

   		High blood pressure, high cholesterol, cigarette smoking,diabetes (Type 2), poor diet, physical inactivity, overweight andobesity.
   		Cigarette smoking, poor diet.
   		High blood pressure, cigarette smoking, diabetes, poor diet,physical inactivity.
   		Cigarette smoking, poor diet, physical inactivity.

2 points   

QUESTION 15

1. What is hydrogenation?

   		When a chemical molecule is changed by adding watermolecules.
   		The process of taking a chemical and changing it by emulsifyingthe fat.
   		Taking an unhealthy saturated fatty acid and modifying it sothat it provides more health benefits.
   		The process of adding hydrogen to unsaturated fatty acidsresulting in a more saturated fatty acid