The steady upward trend in sugar consumption among Americans can be attributed to _____.

The steady upward trend in sugar consumption among Americans can be attributed to _____.
 a. people adding more sugar to their foods
  b. food manufacturers adding sugar during processing
  c. better food preservation techniques
 d. improved food safety practices
 e. an increase in Type 1 diabetes

Q. 2

A dry meal is served once a week by some Italian Americans to cleanse out the system..
 a. True
  b. False
  Indicate whether the statement is true or false

Q. 3

Sugars in fruits, vegetables, grains, and milk _____.
 a. are not related to one another chemically
  b. are considered discretionary kcalories
 c. occur naturally
 d. are usually resistant to digestion
 e. must be added to make the foods palatable

Q. 4

Creole and Cajun are both the same type of food and these terms are used interchangeably.
 a. True
  b. False
  Indicate whether the statement is true or false

Q. 5

Fibers are categorized by _____.
 a. the number of chemical bonds that hold them together
  b. their chemical and physical properties
 c. the number of hydrogen molecules they contain
 d. their ability to be digested by human enzymes
 e. their kcaloric density

Q. 6

Mardi Gras is celebrated in France just before the start of the Lenten season.
 a. True
  b. False
  Indicate whether the statement is true or false

Q. 7

Fibers that escape digestion and absorption in the small intestine are known as _____.
 a. resistant starches
  b. monosaccharides
  c. soluble fibers
 d. disaccharides
 e. viscous gels

Q. 8

British meat dishes may include flavorful types of chutney that originated from India..
 a. True
  b. False
  Indicate whether the statement is true or false

Q. 9

The _____are not used by the food industry as additives or stabilizers because they are the tough, woody parts of plants.
 a. pectins
 b. gums
 c. lignins
 d. mucilages
 e. resistant starches