What two monosaccharides are found in sucrose (table sugar)?
a. glucose and lactose
b. glucose and glucose
c. glucose and maltose
d. glucose and fructose
e. maltose and lactose
Q. 2A carton of ice cream displays the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan.How many nonnutritive sweeteners are contained in the product?
a. one
b. two
c. three
d. four
Q. 3Complex carbohydrates include _____.
a. glucose, glycogen, and most types of fiber
b. glucose, sucrose, and fructose
c. starches, glycogen, and most types of fiber
d. starches, glucose, and sucrose
e. starches, glycogen, and glucose
Q. 4A carton of ice cream displays the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan.How many alternative sweeteners are contained in this product?
a. one
b. two
c. three
d. four
Q. 5The Estimated Average Requirement (EAR) refers to _____.
a. an intake level estimated to meet the nutrient needs of 98 of healthy people
b. an intake value estimated to meet the nutrient needs of half the healthy individuals in a group
c. the upper limits of a nutrient estimated to be compatible with health
d. an estimated nutrient intake standard for healthy people
e. an estimated nutrient intake standard for unhealthy people
Q. 6Sweeteners that yield energy are called:
a. nutritive sweeteners.
b. alternative sweeteners.
c. resistant sweeteners.
d. glycemic sweeteners.
Q. 7What term refers to recommended intake levels of nutrients (intake standards) for planning and assessing diets for healthy people?
a. Adequate Intake Levels
b. Tolerable Upper Limits
c. Essential Nutrients
d. Dietary Reference Intakes
e. Maximum Caloric Consumption
Q. 8In the small intestine, _____ from the _____ breaks starch into maltose.
a. bacterial enzymes; colon
b. maltase; intestinal cells
c. amylase; pancreas
d. amylase; salivary glands
Q. 9A calorie is _____.
a. a measure of the amount of energy transferred from food to the body
b. a measure of the amount of energy inside the body's fat cells
c. a serving size of any essential or nonessential nutrient
d. the level of nutrients found to be essential for adequate functioning
e. any substance that is present in food
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