Nutrition Concepts And Controversies 14th Edition by Frances Sizer – Test Bank
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1. Carbohydrates have been rightly accused of being the fattening ingredient of foods; therefore, we need to consume fewer starchy foods. a. True b. False ANSWER: False POINTS: 1 REFERENCES: The Need for Carbohydrates QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUCC.SIZR.17.4.2 – Describe the need for carbohydrates in the diet. KEYWORDS: Bloom’s: Understand DATE CREATED: 10/31/2015 2:09 AM DATE MODIFIED: 1/4/2016 6:39 AM |
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2. Most unrefined plant foods contain a mix of fiber types. a. True b. False ANSWER: True POINTS: 1 REFERENCES: The Need for Carbohydrates QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUCC.SIZR.17.4.2 – Describe the need for carbohydrates in the diet. KEYWORDS: Bloom’s: Understand DATE CREATED: 10/31/2015 2:12 AM DATE MODIFIED: 1/4/2016 6:39 AM |
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3. The term “brown bread” on a label is a guarantee that the bread has been made with whole-grain flour. a. True b. False ANSWER: False POINTS: 1 REFERENCES: The Need for QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUCC.SIZR.17.4.2 – Describe the need for carbohydrates in the diet. KEYWORDS: Bloom’s: Understand DATE CREATED: 10/31/2015 2:14 AM DATE MODIFIED: 1/4/2016 6:39 AM |
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4. The glycemic index and glycemic load of foods may be of interest to people with diabetes who must strive to regulate blood glucose control. a. True b. False ANSWER: True POINTS: 1 REFERENCES: The Body’s Use of Glucose QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUCC.SIZR.17.4.4 – Discuss the body’s use of glucose. KEYWORDS: Bloom’s: Understand DATE CREATED: 10/31/2015 2:16 AM DATE MODIFIED: 1/4/2016 6:39 AM |
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5. Carbohydrates form the first link in the food chain that supports all life on earth. a. True b. False ANSWER: True POINTS: 1 REFERENCES: A Close Look at Carbohydrates QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUCC.SIZR.17.4.1 – Explain how plants synthesize carbohydrates. KEYWORDS: Bloom’s: Understand DATE CREATED: 10/31/2015 2:17 AM DATE MODIFIED: 1/4/2016 6:39 AM |
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6. Starch digestion is completed by the time food reaches the small intestine. a. True b. False ANSWER: False POINTS: 1 REFERENCES: From Carbohydrates to Glucose QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUCC.SIZR.17.4.3 – Explain how carbohydrates are converted to glucose in the human body. KEYWORDS: Bloom’s: Understand DATE CREATED: 10/31/2015 2:18 AM DATE MODIFIED: 1/4/2016 6:39 AM |
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7. Chronic inflammation of body tissues accompanies uncontrolled diabetes and may contribute to eye, kidney, heart, and other associated problems. a. True b. False ANSWER: True POINTS: 1 REFERENCES: Diabetes QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUCC.SIZR.17.4.5 – Summarize the causes, consequences, and management of diabetes. KEYWORDS: Bloom’s: Understand DATE CREATED: 10/31/2015 2:20 AM DATE MODIFIED: 1/4/2016 6:39 AM |
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8. The best way to control blood glucose levels in diabetes is to avoid all sugary foods. a. True b. False ANSWER: False POINTS: 1 REFERENCES: Diabetes QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUCC.SIZR.17.4.5 – Summarize the causes, consequences, and management of diabetes. KEYWORDS: Bloom’s: Understand DATE CREATED: 10/31/2015 2:21 AM DATE MODIFIED: 1/4/2016 6:39 AM |
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9. The recommended carbohydrate intake in a health-promoting diet is 45-65 percent of calories. a. True b. False ANSWER: True POINTS: 1 REFERENCES: The Need for Carbohydrates QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUCC.SIZR.17.4.2 – Describe the need for carbohydrates in the diet. KEYWORDS: Bloom’s: Understand DATE CREATED: 10/31/2015 2:23 AM DATE MODIFIED: 1/4/2016 6:39 AM |
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Controversy True/False Items |
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10. Research has shown that eating too much carbohydrate can cause diabetes. a. True b. False ANSWER: False POINTS: 1 REFERENCES: Are Added Sugars “Bad” for You? QUESTION TYPE: True / False HAS VARIABLES: False PREFACE NAME: Controversy T/F LEARNING OBJECTIVES: NUCC.SIZR.17.4.8 – Recognize the effects of added sugars on health. KEYWORDS: Bloom’s: Understand DATE CREATED: 10/31/2015 2:30 AM DATE MODIFIED: 1/4/2016 6:39 AM |
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