The new Dietary Reference Intake (DRI) for fiber:
a. is higher for men than women.
b. is higher for older people than younger people.
c. is the same for all adults.
d. requires that adults use fiber supplements.
Q. 2Good food sources of fiber include:
a. whole grains.
b. meats.
c. canned fruits.
d. tomato juice.
Q. 3Fiber can lower blood levels of:
a. cholesterol.
b. triglycerides.
c. sodium.
d. calcium.
Q. 4Foods high in fiber slow the rise in blood glucose following a meal because they:
a. are poorly digested.
b. are high in phytochemicals.
c. have a low glycemic index.
d. have a high glycemic index.
Q. 5Fiber's capacity to hold water is related to its ability to decrease development of:
a. kidney stones.
b. diverticula.
c. high blood cholesterol levels.
d. type 2 diabetes.
Q. 6Total fiber intake consists of:
a. resistant starch and dietary fiber.
b. dietary fiber and functional fiber.
c. animal fiber and vegetable fiber.
d. oligosaccharides and plant fiber.
Q. 7An example of a protective factor found in functional foods is:
a. phytochemicals.
b. resistant starch.
c. functional fiber.
d. oligosaccharides.
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