Williams Essentials of Nutrition and Diet Therapy 11th Edition - Test Bank

Williams Essentials of Nutrition And
Diet Therapy 11th Edition – Test

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Sample Test
Chapter 03: Carbohydrates
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 11th
Edition
MULTIPLE CHOICE
1. One of the major reasons why carbohydrates play a major role in nutrition
is because they:
a. are widely available.
b. are absorbed in the stomach.

c. provide a ready source of vitamins and minerals.
d. can be eaten without special preparation.
ANS: A
Carbohydrates provide a staple part of the food supply throughout the world.
Foods such as rice, pasta, bread, and potatoes provide an affordable and
abundant source of energy. The preferred source of carbohydrate in any area
depends on climate, culture, and economics. Carbohydrates are absorbed in the
small intestine, not the stomach. Starch-based and whole grain carbohydrate
foods often provide vitamins and minerals, but refined foods and those high in
sugar may not. Some carbohydrate foods can be eaten without special
preparation (e.g., bread or crackers), but others require cooking (e.g., potatoes,
rice, and pasta).
DIF: Medium REF: p. 47 MSC: Type of Question:

Application
2. Ingredients necessary for photosynthesis to occur include carbon dioxide,

water, and:
a. glucose.
b. nitrogen.
c. chlorophyll.
d. hydrogen.

ANS: C DIF: Easy REF: p. 47
MSC: Type of Question: Knowledge
3. Carbohydrates are composed of a combination of carbon, hydrogen, and:
a. oxygen.
b. nitrogen.
c. water.
d. glucose.
ANS: A DIF: Easy REF: p. 48
4. The process of photosynthesis is responsible for the synthesis of:
a. carbohydrates.
b. proteins.
c. fats.
d. vitamins.
ANS: A DIF: Easy REF: pp. 47-48
5. The sugar to which all other sugars are converted during human
metabolism is:
a. sucrose.
b. fructose.
c. glucose.
d. maltose.
6. The body organ that synthesizes lactose is the:
a. liver.
b. breast.
c. kidney.
d. pancreas.
ANS: B
The body produces lactose only during lactation. Breastfeeding mothers produce
lactose in the breast as part of milk production.

Application
7. The preferred fuel of the cells lining the colon is:
a. short-chain fatty acids.
b. long-chain fatty acids.
c. amino acids.
d. glucose.
ANS: A DIF: Hard REF: p. 51

8. People with phenylketonuria should avoid foods made with the

nonnutritive sweetener:
a. acesulfame-K.
b. aspartame.
c. saccharin.
d. sucralose.
ANS: B
People with phenylketonuria are unable to metabolize the amino acid

phenylalanine. Amounts in excess of their body’s need accumulate in their blood,
leading to brain damage. They need to eat only the amount of phenylalanine
needed for their body to make essential proteins. Aspartame contains
phenylalanine, and so people with phenylketonuria should avoid foods made with
this sweetener.
DIF: Easy REF: p. 54 MSC: Type of

Question: Application
9. A mineral that helps strengthen tooth enamel and prevent dental caries is:
a. calcium.
b. phosphorus.
c. fluoride.
d. zinc.
10. The type of fiber that is not a carbohydrate is:
a. gums.
b. lignin.
c. pectin.
d. cellulose.
ANS: B DIF: Medium REF: p. 57
11. An example of a food that contains functional fiber is:

a. applesauce.
b. oat bran muffin.
c. jam made with pectin.
d. carrot and raisin salad.
ANS: C
All of these foods contain fiber. Functional fiber is fiber that is added, rather than
naturally present in a food. The addition of pectin to jam allows the jam to set
but also adds functional fiber.

Application
12. Of the following sugars, the one that tastes the sweetest is:
a. glucose.
b. sucrose.
c. galactose.
d. fructose.

ANS: D DIF: Medium REF: p. 48
13. Fructose is the sugar found in:
a. bread.
b. gelatin desserts.
c. sugar-coated cereals.
d. honey and fruit.
ANS: D DIF: Easy REF: p. 48
14. A monosaccharide that only occurs naturally in foods in combination with

another sugar as a disaccharide is:
a. fructose.
b. galactose.
c. sucrose.
d. maltose.
15. A person with lactose intolerance should be most careful to limit his or her
intake of:
a. milk.
b. yogurt.
c. cheese.
d. corn syrup.
ANS: A
Milk contains lactose. Much of the lactose is fermented to form lactic acid when
milk is made into yogurt and so yogurt contains relatively little lactose. Cheese
is made by curdling milk to separate the curds and whey. The whey contains the
lactose and is drained off. The curds are used to make cheese and are low in
lactose. Corn syrup does not contain lactose.

Application

16. Sucrose consists of a combination of glucose and:
a. maltose.
b. fructose.
c. galactose.
d. lactose.
17. With respect to its effect on colon microflora, fiber is considered a:
a. prebiotic.
b. probiotic.
c. functional food.
d. protective agent.

ANS: A
Prebiotics are substances that promote and provide food substrates for
beneficial bacteria in the colon. Fiber is one of these substances. Probiotics
actually contain beneficial bacteria. Functional foods are specific foods that
contain nutrients or other substances that have health benefits. Foods that
contain fiber may be examples of functional foods, but fiber itself is not. Fiber
does have protective effects in the colon, but this is not a recognized term.

Application
18. The most important monosaccharides in human nutrition include glucose,

fructose, and:
a. lactose.
b. galactose.
c. maltose.
d. sucrose.
ANS: B DIF: Medium REF: pp. 48-49
19. An example of a disaccharide is:
a. glucose.
b. fructose.
c. galactose.
d. maltose.
ANS: D DIF: Medium REF: pp. 49-50
20. The most prevalent dietary disaccharide is:
a. lactose.
b. fructose.
c. sucrose.
d. galactose.
ANS: C DIF: Medium REF: p. 49
21. Sugar alcohols are likely to be found in:

a. fermented foods.
b. low-calorie foods.
c. fruits and vegetables.
d. fiber supplements.
ANS: B
Sugar alcohols are added to foods such as chewing gum to provide sweetness
with fewer calories and without promoting dental caries. They are not produced
in foods by natural fermentation, found naturally in fruits and vegetables, or
added to fiber supplements.
DIF: Hard REF: p. 50 MSC: Type of

22. Foods that are major sources of starch include:
a. fruits.
b. meats.
c. legumes.
d. milk.

ANS: C
Fruits contain sugar, but not starch. Meats contain only minimal amounts of any
type of carbohydrate. Milk contains lactose, a sugar, but no starch. Legumes
contain abundant amounts of starch.

Application
23. Starch that is not digested in the small intestine is known as:
a. refined.
b. functional.
c. raw.
d. resistant.
ANS: D DIF: Hard REF: p. 51
24. In the colon, resistant starch is digested by:
a. bacterial fermentation.
b. pancreatic amylase.
c. hydrochloric acid.
d. villi and microvilli.
ANS: A DIF: Medium REF: p. 51
25. According to the 2010 Dietary Guidelines for Americans, daily intake of

added sugar should be no more than:
a. 2 tsp.
b. 5 tsp.
c. 8 tsp.
d. 12 tsp.

26. Storage sites for glycogen in the human body include the liver and the:
a. heart.
b. muscles.
c. intestine.
d. pancreas.
27. The type of carbohydrate that helps maintain normal blood glucose levels
during fasting periods is:
a. glucose.
b. galactose.
c. dextrins.
d. glycogen.

28. To prevent symptoms of fatigue, dehydration, and energy loss, the daily
recommended minimum intake of carbohydrate should be:
a. 130 g.
b. 230 g.
c. 330 g.
d. 430 g.
29. Dextrins are:
a. polysaccharides.
b. end products of starch digestion.
c. formed in the liver.
d. rapidly excreted.

30. Oligosaccharides:
a. contain 3 to 10 monosaccharides.
b. contain large portions of partially digested starch.
c. are used as nonnutritive sweeteners.
d. are used for weight management.
31. An oligosaccharide that may be fermented to produce gas in the intestinal

tract is:
a. raffinose.
b. dextrin.
c. maltose.
d. starch.
32. Whole-wheat bread, popcorn, baked beans, bananas, and pears are good
sources of:
a. cellulose.
b. gums.
c. collagen.
d. psyllium.
33. Fiber’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.
34. An example of a protective factor found in functional foods is:
a. phytochemicals.
b. resistant starch.
c. functional fiber.
d. oligosaccharides.
35. Total 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.
36. Fiber can lower blood levels of:
a. cholesterol.
b. triglycerides.
c. sodium.
d. calcium.

37. 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.
38. Good food sources of fiber include:
a. whole grains.
b. meats.
c. canned fruits.
d. tomato juice.

ANS: A
Whole grains include the outer covering of the grain, which is rich in fiber.
Animal foods, such as meat, do not contain fiber. Canned fruits are lower in fiber
than fresh fruits because they do not include the peel and some fiber is lost in
processing. Fruit and vegetable juices contain little fiber because the fibrous
part of the plant is left behind.
DIF: Medium REF: pp. 57-58 MSC: Type of Question:

Application
39. Foods 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.
ANS: C DIF: Hard REF: pp. 51-52
40. Sufficient dietary carbohydrate intake prevents formation of excess:
a. ketones.
b. ammonia.
c. urea.
d. fat.
41. Popular low-carbohydrate diets may place an extra burden on:
a. the heart.
b. the kidneys.
c. muscles.
d. the pancreas.
ANS: B
Diets low in carbohydrate tend to be high in protein. Extra protein has to be

broken down by the liver and excreted by the kidneys.

DIF: Hard REF: p. 56 MSC: Type of
42. The mechanism that is essential for the absorption of monosaccharides is:
a. phosphorylation.
b. active transport.
c. passive diffusion.
d. facilitated diffusion.
ANS: B DIF: Hard REF: p. 61
43. An organ in the body that requires glucose as fuel is the:
a. kidney.
b. liver.
c. brain.
d. heart.

44. The enzyme produced by the parotid gland is:
a. salivary amylase.
b. sucrase.
c. maltase.
d. lactase.
45. Carbohydrate is stored in the body in the form of:
a. starch.
b. polysaccharide.
c. glycogen.
d. glucagon.

46. The sum of the physical and chemical processes that take place in a living
organism to maintain life and produce energy is called:
a. metabolism.
b. digestion.
c. phosphorylation.
d. hydrolysis.
47. When monosaccharides are absorbed into the intestinal bloodstream, they
enter the:
a. general circulation for transport to the cells.

b. portal circulation for transport to the liver.
c. pulmonary circulation for transport to the heart.
d. lymphatic circulation for transport to the cells.
48. The body organ responsible for the metabolic processing of glucose is the:
a. large intestine.
b. gallbladder.
c. pancreas.
d. liver.

Chapter 04: Lipids
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 11th
Edition
MULTIPLE CHOICE
1. Fatty acids are the preferred energy source for the:
a. brain.
b. muscles.
c. heart.
d. lungs.
2. One reason fat is important in the diet is because it:
a. supplies a constant source of vitamins.
b. speeds up the digestive process.
c. provides satiety.
d. stimulates the release of important digestive enzymes.
3. Excess intake of dietary fat is:
a. converted into glucose.
b. converted into cholesterol.
c. stored in blood vessels.
d. stored in adipose tissue.
4. The number of kilocalories (kcalories or kcal) provided by 35 g of fat is:
a. 140.
b. 245.
c. 315.
d. 360.
ANS: C
Fat provides 9 kcal per gram; therefore, 35 g of fat provides 35 ´ 9 kcal = 315
kcal.

Application
5. The greatest number of kcalories would be provided by eating 30 g of:
a. carbohydrates.
b. fat.
c. protein.
d. micronutrients.
ANS: B
Fat provides 9 kcal per gram, more than twice as much as carbohydrate and
protein, which each provide 4 kcal per gram. Micronutrients have important
metabolic functions but do not provide energy.

DIF: Easy REF: p. 66 MSC: Type of


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Williams Essentials of Nutrition And

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To Purchase this Complete Test Bank with Answers Click the

If face any problem or Further information contact us At tbzuiqe@gmail.com

a. are widely available.

b. are absorbed in the stomach.

d. can be eaten without special preparation.

DIF: Medium REF: p. 47 MSC: Type of Question:

2. Ingredients necessary for photosynthesis to occur include carbon dioxide,

ANS: C DIF: Easy REF: p. 47

MSC: Type of Question: Knowledge

3. Carbohydrates are composed of a combination of carbon, hydrogen, and:

ANS: A DIF: Easy REF: p. 48

MSC: Type of Question: Knowledge

4. The process of photosynthesis is responsible for the synthesis of:

ANS: A DIF: Easy REF: pp. 47-48

MSC: Type of Question: Knowledge

ANS: C DIF: Easy REF: p. 48

MSC: Type of Question: Knowledge

6. The body organ that synthesizes lactose is the:

DIF: Medium REF: p. 49 MSC: Type of Question:

7. The preferred fuel of the cells lining the colon is:

a. short-chain fatty acids.

b. long-chain fatty acids.

ANS: A DIF: Hard REF: p. 51

8. People with phenylketonuria should avoid foods made with the

People with phenylketonuria are unable to metabolize the amino acid

DIF: Easy REF: p. 54 MSC: Type of

ANS: C DIF: Easy REF: p. 54

MSC: Type of Question: Knowledge

10. The type of fiber that is not a carbohydrate is:

ANS: B DIF: Medium REF: p. 57

MSC: Type of Question: Knowledge

11. An example of a food that contains functional fiber is:

b. oat bran muffin.

c. jam made with pectin.

d. carrot and raisin salad.

DIF: Medium REF: p. 58 MSC: Type of Question:

ANS: D DIF: Medium REF: p. 48

MSC: Type of Question: Knowledge

13. Fructose is the sugar found in:

d. honey and fruit.

ANS: D DIF: Easy REF: p. 48

MSC: Type of Question: Knowledge

14. A monosaccharide that only occurs naturally in foods in combination with

ANS: B DIF: Medium REF: p. 48

MSC: Type of Question: Knowledge

DIF: Medium REF: p. 49 MSC: Type of Question:

16. Sucrose consists of a combination of glucose and:

ANS: B DIF: Medium REF: p. 49

MSC: Type of Question: Knowledge

17. With respect to its effect on colon microflora, fiber is considered a:

DIF: Medium REF: p. 59 MSC: Type of Question:

18. The most important monosaccharides in human nutrition include glucose,

ANS: B DIF: Medium REF: pp. 48-49

MSC: Type of Question: Knowledge

19. An example of a disaccharide is:

ANS: D DIF: Medium REF: pp. 49-50

MSC: Type of Question: Knowledge

20. The most prevalent dietary disaccharide is:

ANS: C DIF: Medium REF: p. 49

MSC: Type of Question: Knowledge

21. Sugar alcohols are likely to be found in: