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| 1. Which of the following changes in eating habits would be most likely to reduce risk of heart disease? |
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Definition
| c. Switching from whole milk to skim milk |
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| 2. What did your instructor recommend as a new healthy heart guideline? |
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| b. Consume less than 10% of calories from a combination of saturated fat and trans fat |
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| 3. How would you classify a trans fatty acid? |
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| 4. The term hydrogenated indicates _____________________________. |
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Definition
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| 5. We decided in class that whole milk is ________________. |
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Definition
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| 6. We decided in class that cholesterol was _____________________________. |
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Definition
| c. Not essential in the diet |
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| 7. In my discussion of “the circle of life,” what is the product of photosynthesis |
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Definition
| a. Glucose, which is then stored as starch |
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| 8. We are recommended to consume more fish to |
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Definition
| d. Increase the intake of omega-3 fatty acids |
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| 9. Which of the following would be a correct recommendation for your instructor, the marathon (26.2 miles) runner? |
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| d. Consume low glycemic index foods, if anything, prior to running the marathon |
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| 10. Flaxseed is a good source of |
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Definition
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| 11. Why would milk have simple sugar listed on the food label? |
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Definition
| b. Milk naturally contains lactose, a simple sugar |
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| 12. Which of the following foods would be a valuable recommendation to a person with hypercholesterolemia to help them reduce cholesterol levels? Consume |
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Definition
| c. More red beans in a New Orleans dish |
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| 13. Rank the following fatty acids from most likely to increase serum cholesterol to least likely: 1. Stearic acid, 2. Myristic acid, 3. Lauric acid, 4. Palmitic acid |
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Definition
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| 14. Rank the following food sources from highest cholesterol to lowest cholesterol content: 1. Cashews, 2. Butter, 3. Chicken |
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Definition
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| 15. Which of the following fatty acids is MOST likely to reduce serum cholesterol levels? |
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Definition
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| 16. Which of the following foods is MOST likely to increase LDL cholesterol levels? |
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Definition
| b. Shortening like Crisco |
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| 17. A high glycemic index is an indication of |
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Definition
| a. A food that raises blood glucose levels similar to consuming glucose |
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| 18. What did we say is the connection between sucrose intake and obesity? |
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Definition
| d. We like the taste of sweet fat, so many foods high in sucrose are also high fat and high calorie |
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| 19. Maltodextrin is composed of what monosaccharide units? |
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Definition
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| 20. A Type 1 diabetic would be |
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Definition
| c. Unable to produce sufficient insulin |
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| 21. What would be the implication to a diabetic if the glycemic index of Food A was 80, Food B was 50 and Food C was 20? |
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Definition
| d. That Food C would be advisable as long as it were not high in fat |
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| 22. If you found galactose in a blood sample taken from a patient’s portal vein, you would conclude that they had recently consumed |
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Definition
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| 23. If a person were not able to produce glucagon because of a genetic defect, predict a likely outcome for that individual. The person would |
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| a. Be a fasting hypoglycemic |
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| 24. The primary reason we recommend complex carbohydrates over simple sugars is |
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| b. High starch foods almost always have a high nutrient density |
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| 25. What is the relationship of sucrose to hyperactivity |
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| c. There is no valid scientific evidence of a cause effect relationship between sucrose and hyperactivity |
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| 26. Which of the following is highest in monounsaturated fat? |
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Definition
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| 27. Which of the following statements is most correct? |
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Definition
| d. A reactive hypoglycemic will best control blood glucose levels by consuming smaller amount of carbohydrate at more frequent intervals |
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| 28. Blood glucose in the normal, healthy body |
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Definition
| a. Is replenished during fasting when liver glycogen is hydrolyzed to glucose that then enters the bloodstream |
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