1. When carbohydrates are plentiful, the human brain depends almost exclusively on them as an energy source. a. True

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1 Nutrition nd Diet Therpy 9th Edition DeBruyne TEST BANK Full cler downlod t: Nutrition nd Diet Therpy 9th Edition DeBruyne SOLUTIONS MANUAL Full cler downlod t: True / Flse 1. When crohydrtes re plentiful, the humn rin depends lmost exclusively on them s n energy source.. True. Flse True Bloom s: Rememer 2. Most fier-rich foods re kclorie-free.. True. Flse Flse 3. A person consumes 2600 kclories per dy nd 50 grms of crohydrte from concentrted sweets. According to the USDA Food Ptterns recommendtions, this person s sugr intke is within the guidelines.. True. Flse True 2.3 Helth Effects of Sugrs nd Alterntive Sweeteners 4. Experts gree tht moderte mounts of sugr in the diet my pose numer of mjor helth risks.. True. Flse Flse 2.3 Helth Effects of Sugrs nd Alterntive Sweeteners

2 5. A person consumes 2000 kclories per dy nd 200 grms of crohydrte. This person meets the current dietry recommendtions for crohydrte intke.. True. Flse Flse 2.4 Helth Effects of Strch nd Dietry Fier

3 LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 6. Cindy consumed 2 servings of vegetles, 2 servings of fruit, 5 servings of whole grins, nd 2 servings of legumes during the dy. Cindy meets the DV recommendtion for fier for the dy.. True. Flse True 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 7. There re no helth consequences ssocited with consuming excess fier.. True. Flse Flse 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 8. All plnt foods hve ttriutes tht my reduce the risks of colon nd rectl cncers.. True. Flse True Bloom s: Rememer 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 9. Crohydrte-rich foods re equl in the degree to which they elevte oth lood glucose nd insulin concentrtions.. True. Flse Flse Bloom s: Rememer 2.5. The Glycemic Index in Nutrition Prctice LEARNING OBJECTIVES: NUTR.DEBR Descrie the glycemic index nd explin why its use in disese prevention is controversil. 10. Sugr consumption is mjor cuse of tooth decy.. True. Flse True 2.3 Helth Effects of Sugrs nd Alterntive Sweeteners

4 Multiple Choice 11. The min function of crohydrtes in the ody is to.. furnish the ody with energy. provide mteril for synthesizing cell wlls c. synthesize ft d. insulte the ody to prevent het loss e. uild mitochondri 12. Which crohydrte is composed of single sugr unit?. strch. glycogen c. sucrose d. some fiers e. fructose e 13. The re the sic units of ll crohydrtes.. monoscchrides. discchrides c. polyscchrides d. sucrose molecules e. insolule fiers 14. Three monoscchrides importnt in nutrition re.. glucose, lctose, nd fructose. fructose, glucose, nd sucrose c. mltose, fructose, nd lctose

5 d. glctose, sucrose, nd lctose e. fructose, glucose, nd glctose e Bloom s: Rememer 15. The primry source of energy for most cells in the ody under norml conditions is.. sucrose. mino cids c. fructose d. glucose e. ftty cids d 16. The hormone tht moves glucose from the lood into the cells is _.. glucgon. insulin c. testosterone d. sucrose e. glycogen Bloom s: Rememer 2.2 Regultion of Blood Glucose LEARNING OBJECTIVES: NUTR.DEBR Explin how hormones control lood glucose concentrtions. 17. Which of the following does not come exclusively from plnts?. glucose. mltose c. fructose d. glctose e. sucrose d 18. Fructose is _.. the sweetest of the sugrs

6 . known s milk sugr c. undnt in whole grins d. lso known s dextrose e. strch 19. Fructose occurs nturlly in.. red. milk c. mets d. fruits e. fier d 20. Which monoscchride is typiclly found s prt of discchride?. glucose. fructose c. mltose d. glctose e. strch d 21. Which compound is discchride?. glucose. fructose c. lctose d. glctose e. glycogen c

7 22. Sucrose is never referred to s _.. white sugr. milk sugr c. tle sugr d. cne sugr e. eet sugr 23. The most fmilir source of sucrose is.. red. tle sugr c. fier d. met e. honey 24. The principle sweetener in ckes nd cookies is.. fructose. glctose c. mltose d. sucrose e. strch d 25. One molecule of sucrose contins molecule(s) of glucose.. one. two c. three d. four e. five

8 26. Which of the following is the principl crohydrte in milk?. mltose. fructose c. sucrose d. lctose e. glucose d 27. Chemiclly, lctose is.. monoscchride. discchride c. dextrose d. polyscchride e. strch 28. An exmple of polyscchride is.. strch. lctose c. simple crohydrtes d. protein e. ft 29. Which of the following crohydrtes is monoscchride?. mltose. fructose c. sucrose d. lctose

9 e. glycogen 30. The stored form of glucose in the ody is clled _.. glycogen. insulin c. ft d. muscle e. mitochondri 31. Polyscchrides re composed lmost entirely of units.. sucrose. fructose c. mltose d. glucose e. glctose d 32. Excess glucose in the lood is converted into glycogen nd stored primrily in the.. rin nd liver. liver nd muscles c. lood cells nd rin d. pncres nd rin e. rin nd muscles 33. The richest sources of strch re.. fruits

10 . grins c. vegetles d. soyens e. met 34. Whole grins, vegetles, legumes, nd fruits re rich sources of.. sucrose. dietry fier c. ft d. glycogen e. glucgon 35. Cellulose, pectin, hemicellulose, nd gums re ll considered.. rtificil sweeteners. sugr lcohols c. dietry fiers d. simple crohydrtes e. resistnt strches c 36. Which dietry fier is found in ll vegetles, fruits, nd legumes?. hemicellulose. pectin c. mucilge d. cellulose e. gum d

11 37. Which fier is nonpolyscchride?. cellulose. lignin c. pectin d. gum e. lignite 38. The re not used y the food industry s dditives or stilizers ecuse they re the tough, woody prts of plnts.. pectins. gums c. lignins d. mucilges e. resistnt strches c 39. Fiers tht escpe digestion nd sorption in the smll intestine re known s.. resistnt strches. monoscchrides c. solule fiers d. discchrides e. viscous gels 40. Fiers re ctegorized y.. the numer of chemicl onds tht hold them together. their chemicl nd physicl properties c. the numer of hydrogen molecules they contin d. their ility to e digested y humn enzymes e. their kcloric density

12 41. Sugrs in fruits, vegetles, grins, nd milk _.. re not relted to one nother chemiclly. re considered discretionry kclories c. occur nturlly d. re usully resistnt to digestion e. must e dded to mke the foods pltle c 42. The stedy upwrd trend in sugr consumption mong Americns cn e ttriuted to _.. people dding more sugr to their foods. food mnufcturers dding sugr during processing c. etter food preservtion techniques d. improved food sfety prctices e. n increse in Type 1 dietes 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 43. The leding source of dded sugr in the Americn diet is.. ked goods such s cookies nd ckes. fresh fruits c. sugry soft drinks d. chocolte rs nd other cndy trets e. ice crem nd other frozen trets c 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 44. According to the World Helth Orgniztion s recommendtions, no more thn % of dily kclories should come from dded sugrs

13 c. 15 d. 20 e Helth Effects of Sugrs nd Artificil Sweeteners 45. Which of the following sttements est descries the role of sugr in the development of oesity?. Sugr consumption is direct cuse of weight gin leding to oesity.. The incresed use of dded sugrs y food mnufcturers is the cuse of oesity. c. Sugr contriutes to oesity when it's overconsumption is prt of overll excessive energy intke. d. Sugr is converted directly to ft s soon s it is consumed. e. Sugr is much less importnt in the development of oesity thn the lck of dequte exercise. c 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 46. Excessive sugr consumption contriutes to the development of.. cncer. type 1 dietes c. dentl cries d. hyperctive ehvior in children e. hyperctive ehvior in dults c 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 47. Which food ingredient is sugr lcohol?. polydextrose. mltitol c. cellulose d. sprtme e. glucgon 2.3 Helth Effects of Sugrs nd Artificil Sweeteners

14 48. How mny kclories re provided y 100 grms of crohydrte? c. 300 d. 400 e. 500 d 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 49. Sweeteners tht yield energy re clled.. nutritive sweeteners. rtificil sweeteners c. resistnt sweeteners d. glycemic sweeteners e. fermented sweeteners 2.3 Helth Effects of Sugrs nd Artificil Sweeteners Ice Crem A crton of ice crem contins the following list of ingredients: milkft nd nonft milk, soritol, pecns, cellulose, utter, crmel color, citric cid, sprtme, crrgeenn. 50. Refer to the Ice Crem ox ove. How mny lterntive sweeteners re contined in this product? c. 3 d. 4 e. 5 Bloom s: Anlyze 2.3 Helth Effects of Sugrs nd Artificil Sweeteners Ice Crem A crton of ice crem contins the following list of ingredients: milkft nd nonft milk, soritol, pecns, cellulose, utter, crmel color, citric cid, sprtme, crrgeenn.

15 51. Refer to the Ice Crem ox ove. How mny rtificil sweeteners re contined in the product? c. 3 d. 4 e. 5 Bloom s: Anlyze 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 52. The rtificil sweetener sucrlose is mde from _.. sucrose. mino cids c. sprtme d. mltose e. glctose 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 53. The rtificil sweetener tht is similr in structure to fructose is _.. tgtose. neotme c. sucrlose d. stevi e. scchrin 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 54. Which item would you recommend to someone interested in lowering his or her lood cholesterol level?. white red. otmel c. corn flkes d. pork e. coffee

16 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 55. Solule fier cn help reduce lood cholesterol levels y. converting cholesterol into vitmin D. inding cholesterol nd crrying it out of the ody with the feces c. locking the sorption of ile d. preventing the production of ile e. locking the production of insulin 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 56. While fier hs mny enefits, it does not id in.. weight mngement. lowering the risk of type 2 of dietes c. overll helth of the gstrointestinl trct d. the prevention of osteoporosis e. regulting cholesterol d 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 57. The descries the effect food hs on lood glucose levels.. glycemic index. insulin index c. soluility fctor d. viscosity index e. energy index 2.5 The Glycemic Index in Nutrition Prctice LEARNING OBJECTIVES: NUTR.DEBR Descrie the glycemic index nd explin why its use in disese prevention is controversil. 58. Solule fiers re found in.. celery strings, whet rn hulls, nd corn kernel skins. kidney ens, pples, nd otmel c. corn kernel skins, pples, nd sunflower seeds d. celery strings, soyens, nd rn flkes

17 e. celery strings, pples, nd sunflower seeds 59. Which is the most effective t lleviting constiption?. cellulose. pectin c. gums d. psyllium e. protein 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 60. Crohydrtes should contriute pproximtely _% of the totl dily energy intke c d e c 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 61. A 2000-kclorie diet tht provides 175 grms of crohydrte provides.. indequte crohydrte. excessive crohydrte c. n pproprite mount of crohydrte d. indequte fier e. indequte ft 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 62. The Dietry Reference Intke for dietry fier is pproximtely grms per dy

18 c d e c 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 63. Grins, legumes, nd root vegetles contin predominntly _.. simple sugrs nd fier. strches nd fier c. ft nd fier d. simple sugrs nd ft e. ft nd strches 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 64. Which list of foods re richest in crohydrtes?. eggs, cheese, nd milk. rice, roccoli, nd pples c. milk, nuts, nd oils d. myonnise, utter, nd sld dressing e. eggs, pples, nd roccoli 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 65. Which group contins the fewest crohydrtes?. grins nd strchy vegetles. nuts nd dried fruits c. milk nd cheese d. fruits nd vegetles e. met nd nuts c 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches

19 66. Jeff consumed the following foods for mel: smll ked potto, ½ cup of crrots, 1 cup skim milk, nd 1 smll nn. Approximtely how mny grms of crohydrte did Jeff consume? c. 66 d. 69 e Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 67. A vlid concern out excessive sugr consumption is.. n incresed risk for developing cncer. its contriution to ehviorl prolems in children c. the potentil for mlnutrition d. n incresed risk for developing hypertension e. n incresed relince on fst foods for nutrients c 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 68. High-fructose corn syrup is composed of.. fructose nd glucose. glucose nd glctose c. sucrose nd mltitol d. fructose nd glctose e. sucrose nd syrulose 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 69. Which of the following is the equivlent of 1 tespoon of white sugr?. 1 tlespoon of ketchup. 1 tlespoon of jelly c. 2 oz. of cronted soft drink d. 3 tespoons of honey e. 1 tespoon of milk

20 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 70. Asprtme is mde from.. sucrose. fructose c. two mino cids d. two monoscchrides e. sucrose nd dextrlose c 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 71. The World Helth Orgniztion set n upper limit for fier intke t grms per dy c. 50 d. 60 e Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 72. The glycemic index rnks crohydrte foods sed on how they impct.. lood glucose nd insulin levels. lood pressure c. weight d. lood cholesterol nd triglyceride levels e. resting hert rte 2.5 The Glycemic Index in Nutrition Prctice LEARNING OBJECTIVES: NUTR.DEBR Descrie the glycemic index nd explin why its use in disese prevention is controversil. 73. The glycemic index of food is mesured y compring the increse in one s lood glucose levels fter consuming the food to tht cused y reference food such s.. white red. nn

21 c. ice crem d. otmel e. cheese 2.5 The Glycemic Index in Nutrition Prctice LEARNING OBJECTIVES: NUTR.DEBR Descrie the glycemic index nd explin why its use in disese prevention is controversil. 74. Which of the following rekfst foods hs the lowest glycemic index?. cornflkes. instnt otmel c. white gel d. cooked otmel e. ornge juice d 2.5 The Glycemic Index in Nutrition Prctice LEARNING OBJECTIVES: NUTR.DEBR Descrie the glycemic index nd explin why its use in disese prevention is controversil. 75. The glycemic index of food is influenced y.. structure of the strch. vitmin content in the food c. the temperture of the food d. time of dy the food is consumed e. one s ody weight 2.5 The Glycemic Index in Nutrition Prctice LEARNING OBJECTIVES: NUTR.DEBR Descrie the glycemic index nd explin why its use in disese prevention is controversil. 76. People with my enefit from limiting their intke of high-glycemic index foods.. hert disese. rthritis c. dietes d. migrine hedches e. norexi c 2.5 The Glycemic Index in Nutrition Prctice LEARNING OBJECTIVES: NUTR.DEBR Descrie the glycemic index nd explin why its use in disese prevention is controversil.

22 77. Wht is the glycemic lod (GL) of one cup of kidney ens, which contins 40g of crohydrte nd hs glycemic index of 24? c. 40 d. 24 e The Glycemic Index in Nutrition Prctice LEARNING OBJECTIVES: NUTR.DEBR Descrie the glycemic index nd explin why its use in disese prevention is controversil. 78. The colon s cteri ferment solule fiers, forming smll ftlike molecules tht lower the _.. the strch fctor. fier content in the food c. glycemic index d. ph e. one s ody weight d 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 79. Insulin lood glucose uptke y the muscles nd dipose tissue.. depresses. impedes c. fcilittes d. stops e. uncontrollly speeds c 2.2 Regultion of Blood Glucose LEARNING OBJECTIVES: NUTR.DEBR Explin how hormones control lood glucose concentrtions. 80. The glycogen molecule is rnched with ends ristling from ech molecule s surfce.. highly; hundreds of. wekly; ten c. thinly; two d. highly; thousnds of e. un-; no 2.2 Regultion of Blood Glucose

23 LEARNING OBJECTIVES: NUTR.DEBR Explin how hormones control lood glucose concentrtions. Mtching. hormone secreted y the pncres in response to high lood glucose; promotes cellulr glucose uptke.. hormone tht is secreted y specil cells in the pncres in response to low lood glucose concentrtion; elicits relese of glucose from storge. c. mesure of the extent to which food rises the lood glucose concentrtion nd elicits n insulin response, s compred with pure glucose. d. the more common type of dietes in which the ft cells resist insulin. e. indigestile food components tht redily dissolve in wter nd often imprt gummy or gel-like chrcteristics to foods. f. hving gel-like consistency. g. the tough, firous structures of fruits, vegetles, nd grins; indigestile food components tht do not dissolve in wter. h. the mount of n nonnutritive sweetener tht individuls cn sfely consume ech dy over the course of lifetime without dverse effect. i. sweeteners tht yield energy, including oth the sugrs nd the sugr lcohols. j. the concentrtion of hydrogen ions. Bloom s: Rememer 2.2 Regultion of Blood Glucose 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Explin how hormones control lood glucose concentrtions. NUTR.DEBR Identify the monoscchrides, discchrides, nd polyscchrides NUTR.DEBR Descrie how dded sugrs cn contriute to helth prolems nd NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 81. Acceptle Dily Intke (ADI) h 82. glucgon 83. glycemic response c 84. insolule fiers g 85. insulin 86. solule fiers e

24 87. type 2 dietes d 88. viscous f 89. ph j 90. nutritive sweeteners i Essy 91. Of ll the possile lterntives, why re crohydrtes the preferred energy source? As long s crohydrte is ville, the humn rin depends exclusively on it s n energy source. Most cells depend on glucose for their fuel to some extent, nd the cells of the rin nd the rest of the nervous system depend lmost exclusively on glucose for their energy. 92. How would you respond to the sttement tht honey is more nutritious thn white sugr? People often sk: Wht is the difference etween honey nd white sugr? Is honey, y virtue of eing nturl, more nutritious? Honey, like white sugr, contins glucose nd fructose. The difference is tht, in white sugr, the glucose nd fructose re onded together in pirs, wheres in honey some of them re pired nd some re free single sugrs. When you et either white sugr or honey, though, your ody reks ll of the sugrs prt into single sugrs. It ultimtely mkes no difference, then, whether you et single sugrs linked together, s in white sugr, or the sme sugrs unlinked, s in honey; they will end up s single sugrs in your ody. Honey does contin few vitmins nd minerls, ut not mny. Honey is denser thn crystlline sugr, too, so it provides more energy per spoonful. Tle 2-2 shows tht honey nd white sugr re similr nutritionlly nd oth fll short of milk, legumes, fruits, grins, nd vegetles. Honey my offer some helth enefits, however: It seems to relieve nighttime coughing in children nd reduce the severity of mouth ulcers in cncer ptients undergoing chemotherpy or rdition. 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 93. Compre nd contrst the dvntges nd disdvntges of nutritive sweeteners (sugr lcohols) vs. nonnutritive sweeteners. The sugr lcohols occur nturlly in fruits nd vegetles; they re lso used y mnufcturers to provide sweetness nd ulk to cookies, sugrless gum, hrd cndies, nd jms nd jellies. Unlike sucrose, sugr lcohols re fermented in the lrge intestine y

25 intestinl cteri. Consequently, side effects such s gs, dominl discomfort, nd dirrhe mke the sugr lcohols less ttrctive thn the nonnutritive sweeteners. The dvntge of using sugr lcohols is tht they do not contriute to dentl cries. The nonnutritive sweeteners sweeten with miniml or no crohydrte or energy. The humn tste uds perceive mny of them s extremely sweet so just tiny mounts re dded to foods to chieve the desired sweet tste. The FDA endorses nonnutritive sweeteners s sfe for use over lifetime within Acceptle Dily Intke (ADI) levels. Like the sugr lcohols, nonnutritive sweeteners mke foods tste sweet without promoting tooth decy. Bloom s: Anlyze 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 94. Descrie how fier-rich foods help with weight control. Fier-rich foods tend to e low in ft nd dded sugrs nd therefore prevent weight gin nd promote weight loss y delivering less energy per ite. In ddition, fiers sor wter from the digestive juices; s they swell, they crete feelings of fullness, dely hunger, nd reduce food intke. Solule fiers my e especilly useful for ppetite control. By whtever mechnism, s popultions et more refined low-fier foods nd concentrted sweets, ody ft stores creep up. In contrst, people who et three or more ounces of whole grin foods ech dy tend to hve lower ody nd dominl ftness over time. Commercil weight-loss products often contin ulk-inducing fiers such s methylcellulose, ut pure fier compounds re not dvised. High-fier foods not only dd ulk to the diet ut re economicl, re nutritious, nd supply helth-promoting phytochemicls enefits tht no purified fier preprtion cn mtch. 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 95. Discuss the hrmful effects of excessive fier intke. Despite fier s enefits to helth, when too much fier is consumed, some minerls my ind to it nd e excreted with it, without ecoming ville for the ody to use. When minerl intke is dequte, however, resonle intke of high-fier foods does not seem to compromise minerl lnce. People with mrginl intkes who et mostly high-fier foods my not e le to tke in enough food to meet energy or nutrient needs. The mlnourished, the elderly, nd young children dhering to ll-plnt (vegn) diets re especilly vulnerle to this prolem. Fiers lso crry wter out of the ody nd cn cuse dehydrtion. Advise clients to dd n extr glss or two of wter to go long with the fier dded to their diets. Athletes my wnt to void ulky, fier-rich foods just prior to competition. Bloom s: Rememer 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 96. Given the nutrient informtion on food lels, how cn the numer of grms of strch in food product e determined? Nutrition lels typiclly include grm mount nd percent dily vlue of Dietry Fier. These re listed in the Totl Crohydrte section. Strch- nd fier-rich foods will hve

26 higher vlues thn non-fier-rich foods. The FDA uthorizes four helth clims on food lels concerning fier-rich crohydrte foods. One is for fier-contining grin products, fruits, nd vegetles nd reduced risk of cncer. Another is for fruits, vegetles, nd grin products tht contin fier, nd reduced risk of coronry hert disese. A third is for solule fier from whole ots nd from psyllium seed husk nd reduced risk of coronry hert disese, nd fourth is for whole grins nd reduced risk of hert disese nd certin cncers. The DRI committee dvises tht crohydrtes should contriute out hlf (45 to 65 percent) of the energy requirement. A person consuming 2000 kclories dy should therefore otin 900 to 1300 kclories worth of crohydrte, or etween 225 nd 325 grms. This mount is more thn dequte to meet the RDA for crohydrte, which is set t 130 grms per dy sed on the verge minimum mount of glucose used y the rin. When it estlished the Dily Vlues tht pper on food lels, the FDA used guideline of 60 percent of kclories in setting the Dily Vlue for crohydrte t 300 grms per dy. For most people, this mens incresing totl crohydrte intke. To this end, the Dietry Guidelines for Americns encourge people to choose fier-rich whole grins, vegetles, fruits, nd legumes dily. Recommendtions for fier encourge the sme foods just mentioned: whole grins, vegetles, fruits, nd legumes, which lso provide vitmins, minerls, nd phytochemicls. The FDA set the Dily Vlue for fier t 28 grms for kclorie intke. This is sed on the DRI recommendtion of 14 grms per 1000-kclorie intke roughly 25 to 35 grms of dietry fier dily. These recommendtions re lmost two times higher thn the usul intke in the United Sttes. As helth cre professionls, you cn dvise your clients tht n effective wy to dd dietry fier while lowering ft is to sustitute plnt sources of proteins (legumes) for some of the niml sources of protein (mets nd cheeses) in the diet. Another wy to dd fier is to encourge clients to consume the recommended mounts of fruits nd vegetles ech dy. People choosing high-fier foods re wise to seek out vriety of fier sources nd to drink extr fluids to help the fier do its jo. Mny foods provide fier in vrying mounts. Bloom s: Anlyze 2.4 Helth Effects of Strch nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd recommendtions for, strches 97. Differentite etween dded sugrs nd nturlly occurring sugrs. Most of the energy people receive from foods comes from crohydrtes. Helthy choices provide crohydrtes rich in fier, strches, vitmins, minerls, nd nturlly occurring sugrs. A diet tht is consistently low in dietry fier nd high in dded sugr cn led to helth prolems. Some sugr sources re more nutritious thn others, though. Consider fruit such s n ornge. The ornge provides the sme sugrs nd out the sme energy s tlespoon of sugr or honey, ut the pckging mkes ig difference in nutrient density. The sugrs of the ornge re diluted in lrge volume of fluid tht contins vlule vitmins nd minerls, nd the flesh nd skin of the ornge re supported y fiers tht lso offer helth enefits. A tlespoon of honey offers no such onuses. Of course, col everge, contining mny tespoons of sugr, offers no dvntges either.

27 Over the pst severl decdes, s oesity rtes incresed shrply, consumption of dded sugrs reched n ll-time high lrgely ecuse high-fructose corn syrup use, especilly in everges, surged. High-fructose corn syrup is composed of fructose nd glucose in rtio of out 50:50. Compred with sucrose, high-fructose corn syrup is less expensive, esier to use, nd more stle. In ddition to eing used in everges, high-fructose corn syrup sweetens cndies, ked goods, nd hundreds of other foods. The use of high-fructose corn syrup sweetener prllels unprecedented increses in the incidence of oesity, ut does this men tht the incresing sugr intkes re responsile for the increse in ody ft nd its ssocited helth prolems? Excess sugr in the diet my e ssocited with more ft on the ody. When they re eten in excess of need, energy from dded sugrs contriutes to ody ft stores, rising the risk of weight gin. When totl energy intke is controlled, however, moderte mounts of sugr do not cuse oesity. Thus, to the extent tht sugr contriutes to n excessive energy intke, it cn ply role in the development of oesity. Becuse swllowing liquids requires little effort, the liquid form of sugr in soft drinks mkes it especilly esy to overconsume kclories. Sugr-sweetened everges re energy-dense, providing more thn 150 kclories per 12 ounce cn, nd mny people drink severl cns dy. The sugr kclories of sweet everges lso cost less thn mny other energy sources, nd they re widely ville. The convenience, economy, vilility, nd flvors of sugry foods nd everges encourge overconsumption. Limiting selections of foods nd everges high in dded sugrs cn e n effective weightloss strtegy, especilly for people whose excess kclories come primrily from dded sugrs. Replcing cn of col with glss of wter every dy, for exmple, cn help person lose pound (or t lest not gin pound) in one month. Tht my not sound like much, ut it dds up to more thn 10 pounds yer, for very little effort. 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 99. How sfe re nonnutritive sweeteners? Through the yers, questions hve emerged out the sfety of nonnutritive sweeteners, ut these issues hve since een resolved. For exmple, erly reserch indicting tht lrge quntities of scchrin cused ldder tumors in lortory nimls ws lter shown to e inpplicle to humns. Common sense dicttes tht consuming lrge mounts of scchrin is proly not sfe, ut consuming moderte mounts poses no known hzrd. Asprtme, sweetener mde from two mino cids (phenyllnine nd sprtic cid) is one of the most thoroughly studied food dditives ever pproved, nd no scientific evidence supports the Internet stories tht ccuse it of cusing disese. However, sprtme s phenyllnine se poses thret to those with the inherited disese phenylketonuri (PKU). People with PKU cnnot dispose of phenyllnine efficiently. Food lels wrn people with PKU of the presence of phenyllnine in sprtme-sweetened foods. In ddition, foods nd drinks contining nonnutritive sweeteners hve no plce in the diets of even helthy infnts or toddlers. Bloom s: Anlyze 2.3 Helth Effects of Sugrs nd Artificil Sweeteners 100. Do you think people should void consumption of high-glycemic index foods?

28 Some people ssume tht strchy foods such s reds nd pottoes should e voided due to their high GI vlues. As mentioned erlier, these foods re rrely consumed in isoltion, nd their GI vlues re reduced in mixed mel. For exmple, reds often hve GI greter thn 70, ut dding cheese or penut utter reduces the GI to 55 or 59, respectively. Also worth considering is tht GI vlues often vry considerly. For exmple, pulished vlues for white pottoes rnge from 24 to 101, nd mny smples hve vlues in the mid-50s. For these resons nd others, more studies re needed to confirm whether the GI is prcticl or eneficil for helthy people. Bloom s: Anlyze 2.5 The Glycemic Index in Nutrition Prctice LEARNING OBJECTIVES: NUTR.DEBR Descrie the glycemic index nd explin why its use in disese prevention is controversil. Nutrition nd Diet Therpy 9th Edition DeBruyne TEST BANK Full cler downlod t: Nutrition nd Diet Therpy 9th Edition DeBruyne SOLUTIONS MANUAL Full cler downlod t: nutrition nd diet therpy 9th edition pdf nutrition nd diet therpy 9th edition eook nutrition nd diet therpy pdf free downlod nutrition nd diet therpy deruyne pdf nutrition nd diet therpy cengge lerning nutrition nd diet therpy 9th edition test nk nutrition nd diet therpy 8th edition isn