Food And Nutrition 3rd Edition - Chapter 15 Testbank
(168).webp "Food And Nutrition 3rd Edition - Chapter 15 Testbank - Quiz")
The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.
- 1.
Osmotic diarrhoea is a common complaint with over-consumption of:
- A.
Carbohydrate modified foods
- B.
Legumes
- C.
High fibre foods
- D.
Artichokes
- E.
Starchy foods
Correct Answer
A. Carbohydrate modified foodsExplanation
Osmotic diarrhea occurs when there is an excess of unabsorbed solutes in the intestinal lumen, leading to an osmotic gradient that draws water into the bowel, resulting in loose and watery stools. Carbohydrate modified foods, such as sugar alcohols (e.g., sorbitol, mannitol), can have an osmotic effect and cause diarrhea when consumed in large amounts. These sugar substitutes are commonly found in sugar-free or low-calorie products like candies, gums, and diet drinks. Therefore, over-consumption of carbohydrate modified foods can lead to osmotic diarrhea.Rate this question:
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- 2.
Dental caries are most likely to form from:
- A.
Drinking a flavoured milk drink
- B.
Consuming fruit loops for breakfast
- C.
Drinking a can of soft drink with lunch
- D.
Snacking on dried fruit
- E.
Eating liquorice
Correct Answer
D. Snacking on dried fruitExplanation
Snacking on dried fruit is the most likely cause for dental caries. Dried fruits are high in sugar content and stick to the teeth, providing a breeding ground for bacteria that produce acid. This acid attacks the tooth enamel, leading to the formation of dental caries. While the other options also contain sugar, snacking on dried fruit is particularly problematic due to its sticky nature and prolonged contact with the teeth.Rate this question:
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- 3.
Which food is not considered a good source of starch?
- A.
Dry cereal grains
- B.
Green leafy vegetables
- C.
Dry leguminous seeds
- D.
Wholegrain cereals
- E.
Potatoes
Correct Answer
B. Green leafy vegetablesExplanation
Green leafy vegetables are not considered a good source of starch because they contain very low amounts of carbohydrates compared to other options listed. While they do contain some starch, it is in much smaller quantities compared to dry cereal grains, dry leguminous seeds, wholegrain cereals, and potatoes. These other options are known to be high in starch content and are often recommended as good sources of this nutrient. Green leafy vegetables, on the other hand, are more commonly associated with being rich in vitamins, minerals, and fiber rather than starch.Rate this question:
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- 4.
Major sources of metabolisable or glycaemic carbohydrate are:
- A.
Cream, meat, leafy green vegetables, some fruit
- B.
Cereals, cheese, vegetable oils, fish
- C.
Sucrose, cellulose, lignin, erythritol
- D.
Legumes, nuts, all low fat dairy products, lycopene rich vegetables
- E.
Bread, fruit, milk, some vegetables
Correct Answer
E. Bread, fruit, milk, some vegetablesExplanation
The correct answer is "Bread, fruit, milk, some vegetables." These food items are major sources of metabolisable or glycaemic carbohydrates. Bread, fruit, and milk contain high amounts of carbohydrates that are easily broken down and converted into glucose, providing energy to the body. Some vegetables also contain carbohydrates, although in smaller amounts compared to bread, fruit, and milk. Therefore, these food items are considered significant sources of metabolisable or glycaemic carbohydrates.Rate this question:
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- 5.
Complete the following sentence: Artificial sweeteners...
- A.
Are intensely sweet compared to sucrose
- B.
Can substitute all properties of sugar in food products
- C.
Still provide significant kilojoules or energy
- D.
Are associated with increased incidence of bladder cancer
- E.
Include substances such as saccharin, thaumatin and maltose
Correct Answer
A. Are intensely sweet compared to sucroseExplanation
Artificial sweeteners are intensely sweet compared to sucrose. This means that they have a much stronger sweet taste than regular sugar. They are often used as sugar substitutes in food products because they can provide the same level of sweetness without the added calories. However, it is important to note that artificial sweeteners still provide some kilojoules or energy, although in much smaller amounts compared to sucrose. Additionally, there is no evidence to suggest that artificial sweeteners are associated with an increased incidence of bladder cancer. Some examples of artificial sweeteners include saccharin, thaumatin, and maltose.Rate this question:
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- 6.
Two thirds of sucrose consumed in Australia is eaten in the form of processed foods such as:
- A.
Table sugar
- B.
Brown sugar
- C.
Diet soft drinks
- D.
Baby foods
- E.
Baked goods
Correct Answer
E. Baked goodsExplanation
Processed foods such as baked goods often contain added sugars like sucrose. Since two thirds of sucrose consumed in Australia is eaten in the form of processed foods, it can be inferred that baked goods are one of the main sources of sucrose consumption in the country.Rate this question:
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- 7.
A food with a glycaemic index of 45 could be described as:
- A.
Being a high glycaemic index food which causes short and rapid rise in blood sugar levels
- B.
Having a high glycaemic index and being inappropriate for individuals with diabetes
- C.
Being a low glycaemic index food which causes a relatively slower and lower rise in blood sugars than white bread or glucose
- D.
Having a glucose concentration of 45%
- E.
Having a very high sugar content and recommended to be avoided by those trying to lose weight
Correct Answer
C. Being a low glycaemic index food which causes a relatively slower and lower rise in blood sugars than white bread or glucoseExplanation
A food with a glycaemic index of 45 is described as a low glycaemic index food. It causes a relatively slower and lower rise in blood sugars compared to white bread or glucose. This means that it has a less significant impact on blood sugar levels and can be suitable for individuals, including those with diabetes, who need to manage their blood sugar levels.Rate this question:
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- 8.
Which of the following is NOT true?
- A.
50-75% of the energy intake of the world’s population comes from carbohydrate
- B.
Carbohydrate is the body’s preferred source of energy particularly for the brain
- C.
Carbohydrate contains carbon, hydrogen and oxygen
- D.
Sweetness of a food is dependent on the amount of sucrose present
- E.
Absorbed sugars or polyols provide 16 kilojoules/gram
Correct Answer
D. Sweetness of a food is dependent on the amount of sucrose presentExplanation
Sucrose is just one type of sugar that contributes to the sweetness of a food. Other types of sugars, such as fructose and glucose, also contribute to the overall sweetness of a food. Therefore, the sweetness of a food is not solely dependent on the amount of sucrose present.Rate this question:
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- 9.
Which of the following statements about resistant starch is true?
- A.
It is found mainly in meat, chicken and fish
- B.
It forms a substrate for bacterial fermentation in the colon
- C.
It can be described as the starch content of fruits and vegetables
- D.
Its content in food is not affected by cooking or freezing
- E.
It is the main source of fibre for the Australian population
Correct Answer
B. It forms a substrate for bacterial fermentation in the colonExplanation
Resistant starch is a type of starch that cannot be fully digested in the small intestine and reaches the colon intact. In the colon, it serves as a substrate for bacterial fermentation, meaning that it is broken down by bacteria to produce short-chain fatty acids. This process has various health benefits, such as promoting gut health and reducing the risk of colon cancer. Therefore, the statement "It forms a substrate for bacterial fermentation in the colon" is true.Rate this question:
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- 10.
The World Health Organization recommends a total dietary fibre intake of:
- A.
16-24 g/day
- B.
27-40 g/day
- C.
12-18 g/day
- D.
10-15 g/day
- E.
An amount related to your actual weight
Correct Answer
B. 27-40 g/dayExplanation
The World Health Organization recommends a total dietary fiber intake of 27-40 g/day. This range is considered optimal for maintaining a healthy digestive system and preventing various health conditions such as constipation, heart disease, and obesity. Adequate fiber intake helps to regulate bowel movements, lower cholesterol levels, and control blood sugar levels. It also promotes satiety and aids in weight management. Consuming a diet rich in fruits, vegetables, whole grains, and legumes can help individuals meet their daily fiber requirements.Rate this question:
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Apr 03, 2024Quiz Edited by
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Feb 13, 2011Quiz Created by
Allenandunwin
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