Classifications
Sources
How Body Handles
Functions
Health Promotion
100
1. Glucose belongs to which of the following carbohydrate groups? a. Monosaccharide b. Disaccharide c. Polysaccharide d. Glycogen
A. Monosaccharide
100
True or False The fiber in fruit is found in the pulp, not the skin
False; the fiber in fruits is found in the skin
100
When teaching a client about digestion, the nurse knows that the client teaching was successful when he states digestion of carbohydrates occurs in which of the following (select all that apply) A. Mouth B. Stomach C. Small Intestine D. Large Intestine
A.(mouth), C.(small intestine)
100
A quickly available but limited form of energy is stored in the liver by conversion of glucose to: A. glycerol B. protein C. glycogen D. fat
C. Glycogen
100
A diet where patients receive roughly the same amount of carbohydrates from day-to-day and meal-to-meal is known as: A. Diabetic Diet B. Consistent Carbohydrate Diet C. Total Carbohydrate Diet D. Daily Diet
B. Consistent Carbohydrate Diet
200
2. Carbohydrates are comprised of which of the following elements (select all that apply) a. Oxygen b. Nitrogen c. Hydrogen d. Magnesium e. Carbon
A.(Oxygen),C.(Hydrogen),E.(Carbon)
200
Which foods sources would supply Matthew with the best sources of macronutrients? A. Salt, shrimps, pickle, avocado B. Fluoridated drinking water, tea, and mango juice C. Spinach, broccoli, mushrooms and cabbages D. Whole grains, yams, fish, dairy product and butter.
D. Whole grains, yams, fish, dairy product and butter.
200
A client asks a nurse, "In what form are carbohydrates able to be absorbed in the body?" The correct response by the nurse is A. Disaccharides B. Polysaccharides C. Monosaccharides D. Starch
C. Monosaccharides
200
One of the body compounds excess glucose is converted to is: A. essential amino acids B. collagen C. keratin sulfate D.glycerol
C. Keratin Sulfate
200
A dietician meets with a client in the hospital who needs nutritional help with carbohydrate intake. In order to provide the best possible care the dietician will: A. Provide a menu for the carbohydrate diet B. Allow the client the autonomy to make his or her own menu C. Give the client the standard hospital diet D. Put the client on a restricted liquid-only diet
A. Provide a menu for the carbohydrate diet
300
3. Glucose not being used by plants after synthesis is stored in the form of a. Fiber b. Glucose c. Starch d. Sucrose
C. Starch
300
A 19 year old Asian female, thon wu, informs the nurse that the doctor told her that she needed to increase her intake of fiber in her diet. The nurse should instruct the client to eat more: A. Cereal, peas, wheat bread and black beans B. Fish, meat, eggs and corn C. Cheese, butter, nuts and sausage D. Soy beans, yogurt, broccoli, and sunflower seeds.
A. Cereal, peas, wheat bread and black beans
300
About how long does it take starch to be digested? (no answer choices, must say aloud)
1-4 hours
300
Glucose fragments are needed to efficiently and completely burn fat for energy, without adequate glucose, fat oxidation prematurely stops at the intermediate step of: A. Ketone body formation B. Dehydrogenation C. Hydration D. Beta oxidation
A. Ketone body formation
300
A Diabetic diet is better than a carbohydrate diet. T/F?
False; the dietician plans the proper amount of carbohydrate intake for the client from meal-to-meal and day-to-day. There is no 'real' diabetic diet.
400
Which of the following sugars is absorbed "as is" without undergoing digestion? A. Glucose B. Sucrose C. Maltose D. Lactose
A. Glucose
400
A nurse educator is teaching a class of RN's about proper carbohydrate intake. Which statement by an RN indicates need for further teaching? A. I should have about 3 servings of whole grains a day B. Whole grains are shown to decrease the risk of obesity C. Those who consume more whole grains typically weigh less D. I should eat whole grains and refined grains together
D. I should eat whole grains and refined grains together
400
What is the process called where foods cause the blood glucose level to rise quickly, how it goes, and how long it takes to return to normal?
Glycemic Response
400
Which of the following does not leave an end product to be excreted by the body? A. Glucose B. Fructose C. Protein D. Fat
A. Glucose
400
Prolonged exposure to sugary substances such as hard candy, suckers, and cough drops can lead to: A. Diabetes B. Above normal BMI C. Dental Caries D. A desire for more sweets
C. Dental Caries
500
Although fiber is not truly digestible, bacteria do in fact ferment soluble fibers into CO2, CH3, H, and short-chain fatty acids. These provide energy to the mucosal lining of the colon. What is the estimated value of cal/g of fiber? A. 0.5-1.5 cal/g B. 1.5-2.5 cal/g C. 2.5-3.5 cal/g D. 3.5-4.5 cal/g
B. 1.5-2.5 cal/g
500
A nurse educator is teaching a class of RN's about proper carbohydrate intake. Which statement by an RN indicates need for further teaching? A. I should have about 3 servings of whole grains a day B. Whole grains are shown to decrease the risk of obesity C. Those who consume more whole grains typically weigh less D. I should eat whole grains and refined grains together
D. I should eat whole grains and refined grains together
500
A food’s glycemic response is influenced by many factors. What factors increases or decreases this response. Select all that apply. A. Amount of fat B. How many snacks a person consumes C. Degree of processing D. Degree of ripeness
All of the above (A, B, C, D)
500
Protein has special functions that only it can perform. What is "protein sparing"? (short answer)
Protein sparing occurs when adequate carbohydrates are consumed to meet energy needs and prevent protein from being used for energy, allowing it to do its special functions.
500
Cassie, a 12-year-old who just had a tooth extraction, is receiving teaching from the Dentist. The teaching focus to prevent dental caries in the future should include (select all that apply): A. Use of fluoridated toothpaste B. Brush after eating meals C. Avoid high sugar foods D. Drink diet instead of regular soft drinks
A., B., C.
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