Perspectives in Nutrition, 5/e

Gordon M. Wardlaw, Ohio State University
Margaret W. Kessel, Ohio State University

Carbohydrates

Chapter 5 Nutrition Awareness Inventory

Please answer all questions


1	Common table sugar is more technically referred to as sucrose.
		A)	True
		B)	False


2	Aspartame contains as many kcal/g as table sugar.
		A)	True
		B)	False


3	Some alternative sweeteners consist of amino acids instead of carbohydrates.
		A)	True
		B)	False


4	If you occasionally feel shaky or nervous after not eating for an extended period of time, it is likely that you have hypoglycemia.
		A)	True
		B)	False


5	Fiber and "roughage" mean the same thing.
		A)	True
		B)	False


6	The RDA for carbohydrates is 50 to 100 g/day.
		A)	True
		B)	False


7	The human body uses dietary fiber mainly as a source of energy.
		A)	True
		B)	False


8	Insulin is the only hormone that controls blood glucose.
		A)	True
		B)	False


9	Protein can be converted to carbohydrate in the body.
		A)	True
		B)	False


10	Wheat bread is a good source of dietary fiber.
		A)	True
		B)	False


11	No desirable total sugar intake has been firmly established, but some people consume too much sugar.
		A)	True
		B)	False


12	Meat contains a fair amount of carbohydrates due to the glycogen stores found in the animal from which it came.
		A)	True
		B)	False


13	Diabetes is a medical problem associated with low blood glucose.
		A)	True
		B)	False


14	Sugars cause hyperactivity in children, which can lead to juvenile delinquency.
		A)	True
		B)	False


15	When considering an increase in dietary fiber intake, one should also increase fluid intake to prevent constipation.
		A)	True
		B)	False

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