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

Transcription

1 True / Flse 1. When rohydrtes re plentiful, the humn rin depends lmost exlusively on them s n energy soure.. True. Flse True Bloom s: Rememer 2. Most fier-rih foods re klorie-free.. True. Flse Flse 3. A person onsumes 2600 klories per dy nd 50 grms of rohydrte from onentrted sweets. Aording to the USDA Food Ptterns reommendtions, this person s sugr intke is within the guidelines.. True. Flse True 2.3 Helth Effets 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 Effets of Sugrs nd Alterntive Sweeteners 5. A person onsumes 2000 klories per dy nd 200 grms of rohydrte. This person meets the urrent dietry reommendtions for rohydrte intke.. True. Flse Flse 2.4 Helth Effets of Strh nd Dietry Fier Copyright Cengge Lerning. Powered y Cognero. Pge 1

2 LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 6. Cindy onsumed 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 reommendtion for fier for the dy.. True. Flse True 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 7. There re no helth onsequenes ssoited with onsuming exess fier.. True. Flse Flse 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 8. All plnt foods hve ttriutes tht my redue the risks of olon nd retl ners.. True. Flse True Bloom s: Rememer 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 9. Crohydrte-rih foods re equl in the degree to whih they elevte oth lood gluose nd insulin onentrtions.. True. Flse Flse Bloom s: Rememer 2.5. The Glyemi Index in Nutrition Prtie LEARNING OBJECTIVES: NUTR.DEBR Desrie the glyemi index nd explin why its use in disese prevention is ontroversil. 10. Sugr onsumption is mjor use of tooth dey.. True. Flse True 2.3 Helth Effets of Sugrs nd Alterntive Sweeteners Copyright Cengge Lerning. Powered y Cognero. Pge 2

3 Multiple Choie 11. The min funtion of rohydrtes in the ody is to.. furnish the ody with energy. provide mteril for synthesizing ell wlls. synthesize ft d. insulte the ody to prevent het loss e. uild mitohondri 12. Whih rohydrte is omposed of single sugr unit?. strh. glyogen. surose d. some fiers e. frutose e 13. The re the si units of ll rohydrtes.. monoshrides. dishrides. polyshrides d. surose moleules e. insolule fiers 14. Three monoshrides importnt in nutrition re.. gluose, ltose, nd frutose. frutose, gluose, nd surose. mltose, frutose, nd ltose Copyright Cengge Lerning. Powered y Cognero. Pge 3

4 d. gltose, surose, nd ltose e. frutose, gluose, nd gltose e Bloom s: Rememer 15. The primry soure of energy for most ells in the ody under norml onditions is.. surose. mino ids. frutose d. gluose e. ftty ids d 16. The hormone tht moves gluose from the lood into the ells is.. glugon. insulin. testosterone d. surose e. glyogen Bloom s: Rememer 2.2 Regultion of Blood Gluose LEARNING OBJECTIVES: NUTR.DEBR Explin how hormones ontrol lood gluose onentrtions. 17. Whih of the following does not ome exlusively from plnts?. gluose. mltose. frutose d. gltose e. surose d 18. Frutose is.. the sweetest of the sugrs Copyright Cengge Lerning. Powered y Cognero. Pge 4

5 . known s milk sugr. undnt in whole grins d. lso known s dextrose e. strh 19. Frutose ours nturlly in.. red. milk. mets d. fruits e. fier d 20. Whih monoshride is typilly found s prt of dishride?. gluose. frutose. mltose d. gltose e. strh d 21. Whih ompound is dishride?. gluose. frutose. ltose d. gltose e. glyogen Copyright Cengge Lerning. Powered y Cognero. Pge 5

6 22. Surose is never referred to s.. white sugr. milk sugr. tle sugr d. ne sugr e. eet sugr 23. The most fmilir soure of surose is.. red. tle sugr. fier d. met e. honey 24. The priniple sweetener in kes nd ookies is.. frutose. gltose. mltose d. surose e. strh d 25. One moleule of surose ontins moleule(s) of gluose.. one. two. three d. four e. five Copyright Cengge Lerning. Powered y Cognero. Pge 6

7 26. Whih of the following is the prinipl rohydrte in milk?. mltose. frutose. surose d. ltose e. gluose d 27. Chemilly, ltose is.. monoshride. dishride. dextrose d. polyshride e. strh 28. An exmple of polyshride is.. strh. ltose. simple rohydrtes d. protein e. ft 29. Whih of the following rohydrtes is monoshride?. mltose. frutose. surose d. ltose Copyright Cengge Lerning. Powered y Cognero. Pge 7

8 e. glyogen 30. The stored form of gluose in the ody is lled.. glyogen. insulin. ft d. musle e. mitohondri 31. Polyshrides re omposed lmost entirely of units.. surose. frutose. mltose d. gluose e. gltose d 32. Exess gluose in the lood is onverted into glyogen nd stored primrily in the.. rin nd liver. liver nd musles. lood ells nd rin d. pnres nd rin e. rin nd musles 33. The rihest soures of strh re.. fruits Copyright Cengge Lerning. Powered y Cognero. Pge 8

9 . grins. vegetles d. soyens e. met 34. Whole grins, vegetles, legumes, nd fruits re rih soures of.. surose. dietry fier. ft d. glyogen e. glugon 35. Cellulose, petin, hemiellulose, nd gums re ll onsidered.. rtifiil sweeteners. sugr lohols. dietry fiers d. simple rohydrtes e. resistnt strhes 36. Whih dietry fier is found in ll vegetles, fruits, nd legumes?. hemiellulose. petin. muilge d. ellulose e. gum d Copyright Cengge Lerning. Powered y Cognero. Pge 9

10 37. Whih fier is nonpolyshride?. ellulose. lignin. petin d. gum e. lignite 38. The re not used y the food industry s dditives or stilizers euse they re the tough, woody prts of plnts.. petins. gums. lignins d. muilges e. resistnt strhes 39. Fiers tht espe digestion nd sorption in the smll intestine re known s.. resistnt strhes. monoshrides. solule fiers d. dishrides e. visous gels 40. Fiers re tegorized y.. the numer of hemil onds tht hold them together. their hemil nd physil properties. the numer of hydrogen moleules they ontin d. their ility to e digested y humn enzymes e. their klori density Copyright Cengge Lerning. Powered y Cognero. Pge 10

11 41. Sugrs in fruits, vegetles, grins, nd milk.. re not relted to one nother hemilly. re onsidered disretionry klories. our nturlly d. re usully resistnt to digestion e. must e dded to mke the foods pltle 42. The stedy upwrd trend in sugr onsumption mong Amerins n e ttriuted to.. people dding more sugr to their foods. food mnufturers dding sugr during proessing. etter food preservtion tehniques d. improved food sfety prties e. n inrese in Type 1 dietes 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 43. The leding soure of dded sugr in the Amerin diet is.. ked goods suh s ookies nd kes. fresh fruits. sugry soft drinks d. hoolte rs nd other ndy trets e. ie rem nd other frozen trets 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 44. Aording to the World Helth Orgniztion s reommendtions, no more thn % of dily klories should ome from dded sugrs Copyright Cengge Lerning. Powered y Cognero. Pge 11

12 . 15 d. 20 e Helth Effets of Sugrs nd Artifiil Sweeteners 45. Whih of the following sttements est desries the role of sugr in the development of oesity?. Sugr onsumption is diret use of weight gin leding to oesity.. The inresed use of dded sugrs y food mnufturers is the use of oesity.. Sugr ontriutes to oesity when it's overonsumption is prt of overll exessive energy intke. d. Sugr is onverted diretly to ft s soon s it is onsumed. e. Sugr is muh less importnt in the development of oesity thn the lk of dequte exerise. 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 46. Exessive sugr onsumption ontriutes to the development of.. ner. type 1 dietes. dentl ries d. hypertive ehvior in hildren e. hypertive ehvior in dults 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 47. Whih food ingredient is sugr lohol?. polydextrose. mltitol. ellulose d. sprtme e. glugon 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners Copyright Cengge Lerning. Powered y Cognero. Pge 12

13 48. How mny klories re provided y 100 grms of rohydrte? d. 400 e. 500 d 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 49. Sweeteners tht yield energy re lled.. nutritive sweeteners. rtifiil sweeteners. resistnt sweeteners d. glyemi sweeteners e. fermented sweeteners 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners Ie Crem A rton of ie rem ontins the following list of ingredients: milkft nd nonft milk, soritol, pens, ellulose, utter, rmel olor, itri id, sprtme, rrgeenn. 50. Refer to the Ie Crem ox ove. How mny lterntive sweeteners re ontined in this produt? d. 4 e. 5 Bloom s: Anlyze 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners Ie Crem A rton of ie rem ontins the following list of ingredients: milkft nd nonft milk, soritol, pens, ellulose, utter, rmel olor, itri id, sprtme, rrgeenn. Copyright Cengge Lerning. Powered y Cognero. Pge 13

14 51. Refer to the Ie Crem ox ove. How mny rtifiil sweeteners re ontined in the produt? d. 4 e. 5 Bloom s: Anlyze 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 52. The rtifiil sweetener surlose is mde from.. surose. mino ids. sprtme d. mltose e. gltose 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 53. The rtifiil sweetener tht is similr in struture to frutose is.. tgtose. neotme. surlose d. stevi e. shrin 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 54. Whih item would you reommend to someone interested in lowering his or her lood holesterol level?. white red. otmel. orn flkes d. pork e. offee Copyright Cengge Lerning. Powered y Cognero. Pge 14

15 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 55. Solule fier n help redue lood holesterol levels y. onverting holesterol into vitmin D. inding holesterol nd rrying it out of the ody with the fees. loking the sorption of ile d. preventing the prodution of ile e. loking the prodution of insulin 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 56. While fier hs mny enefits, it does not id in.. weight mngement. lowering the risk of type 2 of dietes. overll helth of the gstrointestinl trt d. the prevention of osteoporosis e. regulting holesterol d 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 57. The desries the effet food hs on lood gluose levels.. glyemi index. insulin index. soluility ftor d. visosity index e. energy index 2.5 The Glyemi Index in Nutrition Prtie LEARNING OBJECTIVES: NUTR.DEBR Desrie the glyemi index nd explin why its use in disese prevention is ontroversil. 58. Solule fiers re found in.. elery strings, whet rn hulls, nd orn kernel skins. kidney ens, pples, nd otmel. orn kernel skins, pples, nd sunflower seeds d. elery strings, soyens, nd rn flkes Copyright Cengge Lerning. Powered y Cognero. Pge 15

16 e. elery strings, pples, nd sunflower seeds 59. Whih is the most effetive t lleviting onstiption?. ellulose. petin. gums d. psyllium e. protein 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 60. Crohydrtes should ontriute pproximtely % of the totl dily energy intke d e Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 61. A 2000-klorie diet tht provides 175 grms of rohydrte provides.. indequte rohydrte. exessive rohydrte. n pproprite mount of rohydrte d. indequte fier e. indequte ft 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 62. The Dietry Referene Intke for dietry fier is pproximtely grms per dy Copyright Cengge Lerning. Powered y Cognero. Pge 16

17 d e Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 63. Grins, legumes, nd root vegetles ontin predominntly.. simple sugrs nd fier. strhes nd fier. ft nd fier d. simple sugrs nd ft e. ft nd strhes 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 64. Whih list of foods re rihest in rohydrtes?. eggs, heese, nd milk. rie, rooli, nd pples. milk, nuts, nd oils d. myonnise, utter, nd sld dressing e. eggs, pples, nd rooli 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 65. Whih group ontins the fewest rohydrtes?. grins nd strhy vegetles. nuts nd dried fruits. milk nd heese d. fruits nd vegetles e. met nd nuts 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes Copyright Cengge Lerning. Powered y Cognero. Pge 17

18 66. Jeff onsumed the following foods for mel: smll ked potto, ½ up of rrots, 1 up skim milk, nd 1 smll nn. Approximtely how mny grms of rohydrte did Jeff onsume? d. 69 e Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 67. A vlid onern out exessive sugr onsumption is.. n inresed risk for developing ner. its ontriution to ehviorl prolems in hildren. the potentil for mlnutrition d. n inresed risk for developing hypertension e. n inresed reline on fst foods for nutrients 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 68. High-frutose orn syrup is omposed of.. frutose nd gluose. gluose nd gltose. surose nd mltitol d. frutose nd gltose e. surose nd syrulose 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 69. Whih of the following is the equivlent of 1 tespoon of white sugr?. 1 tlespoon of kethup. 1 tlespoon of jelly. 2 oz. of ronted soft drink d. 3 tespoons of honey e. 1 tespoon of milk Copyright Cengge Lerning. Powered y Cognero. Pge 18

19 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 70. Asprtme is mde from.. surose. frutose. two mino ids d. two monoshrides e. surose nd dextrlose 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 71. The World Helth Orgniztion set n upper limit for fier intke t grms per dy d. 60 e Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 72. The glyemi index rnks rohydrte foods sed on how they impt.. lood gluose nd insulin levels. lood pressure. weight d. lood holesterol nd triglyeride levels e. resting hert rte 2.5 The Glyemi Index in Nutrition Prtie LEARNING OBJECTIVES: NUTR.DEBR Desrie the glyemi index nd explin why its use in disese prevention is ontroversil. 73. The glyemi index of food is mesured y ompring the inrese in one s lood gluose levels fter onsuming the food to tht used y referene food suh s.. white red. nn Copyright Cengge Lerning. Powered y Cognero. Pge 19

20 . ie rem d. otmel e. heese 2.5 The Glyemi Index in Nutrition Prtie LEARNING OBJECTIVES: NUTR.DEBR Desrie the glyemi index nd explin why its use in disese prevention is ontroversil. 74. Whih of the following rekfst foods hs the lowest glyemi index?. ornflkes. instnt otmel. white gel d. ooked otmel e. ornge juie d 2.5 The Glyemi Index in Nutrition Prtie LEARNING OBJECTIVES: NUTR.DEBR Desrie the glyemi index nd explin why its use in disese prevention is ontroversil. 75. The glyemi index of food is influened y.. struture of the strh. vitmin ontent in the food. the temperture of the food d. time of dy the food is onsumed e. one s ody weight 2.5 The Glyemi Index in Nutrition Prtie LEARNING OBJECTIVES: NUTR.DEBR Desrie the glyemi index nd explin why its use in disese prevention is ontroversil. 76. People with my enefit from limiting their intke of high-glyemi index foods.. hert disese. rthritis. dietes d. migrine hedhes e. norexi 2.5 The Glyemi Index in Nutrition Prtie LEARNING OBJECTIVES: NUTR.DEBR Desrie the glyemi index nd explin why its use in disese prevention is ontroversil. Copyright Cengge Lerning. Powered y Cognero. Pge 20

21 77. Wht is the glyemi lod (GL) of one up of kidney ens, whih ontins 40g of rohydrte nd hs glyemi index of 24? d. 24 e The Glyemi Index in Nutrition Prtie LEARNING OBJECTIVES: NUTR.DEBR Desrie the glyemi index nd explin why its use in disese prevention is ontroversil. 78. The olon s teri ferment solule fiers, forming smll ftlike moleules tht lower the.. the strh ftor. fier ontent in the food. glyemi index d. ph e. one s ody weight d 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 79. Insulin lood gluose uptke y the musles nd dipose tissue.. depresses. impedes. filittes d. stops e. unontrollly speeds 2.2 Regultion of Blood Gluose LEARNING OBJECTIVES: NUTR.DEBR Explin how hormones ontrol lood gluose onentrtions. 80. The glyogen moleule is rnhed with ends ristling from eh moleule s surfe.. highly; hundreds of. wekly; ten. thinly; two d. highly; thousnds of e. un-; no 2.2 Regultion of Blood Gluose Copyright Cengge Lerning. Powered y Cognero. Pge 21

22 LEARNING OBJECTIVES: NUTR.DEBR Explin how hormones ontrol lood gluose onentrtions. Mthing. hormone sereted y the pnres in response to high lood gluose; promotes ellulr gluose uptke.. hormone tht is sereted y speil ells in the pnres in response to low lood gluose onentrtion; eliits relese of gluose from storge.. mesure of the extent to whih food rises the lood gluose onentrtion nd eliits n insulin response, s ompred with pure gluose. d. the more ommon type of dietes in whih the ft ells resist insulin. e. indigestile food omponents tht redily dissolve in wter nd often imprt gummy or gel-like hrteristis to foods. f. hving gel-like onsisteny. g. the tough, firous strutures of fruits, vegetles, nd grins; indigestile food omponents tht do not dissolve in wter. h. the mount of n nonnutritive sweetener tht individuls n sfely onsume eh dy over the ourse of lifetime without dverse effet. i. sweeteners tht yield energy, inluding oth the sugrs nd the sugr lohols. j. the onentrtion of hydrogen ions. Bloom s: Rememer 2.2 Regultion of Blood Gluose 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Explin how hormones ontrol lood gluose onentrtions. NUTR.DEBR Identify the monoshrides, dishrides, nd polyshrides NUTR.DEBR Desrie how dded sugrs n ontriute to helth prolems nd NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 81. Aeptle Dily Intke (ADI) h 82. glugon 83. glyemi response 84. insolule fiers g 85. insulin 86. solule fiers e Copyright Cengge Lerning. Powered y Cognero. Pge 22

23 87. type 2 dietes d 88. visous f 89. ph j 90. nutritive sweeteners i Essy 91. Of ll the possile lterntives, why re rohydrtes the preferred energy soure? As long s rohydrte is ville, the humn rin depends exlusively on it s n energy soure. Most ells depend on gluose for their fuel to some extent, nd the ells of the rin nd the rest of the nervous system depend lmost exlusively on gluose 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 differene etween honey nd white sugr? Is honey, y virtue of eing nturl, more nutritious? Honey, like white sugr, ontins gluose nd frutose. The differene is tht, in white sugr, the gluose nd frutose 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 differene, 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 ontin few vitmins nd minerls, ut not mny. Honey is denser thn rystlline 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 oughing in hildren nd redue the severity of mouth ulers in ner ptients undergoing hemotherpy or rdition. 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 93. Compre nd ontrst the dvntges nd disdvntges of nutritive sweeteners (sugr lohols) vs. nonnutritive sweeteners. The sugr lohols our nturlly in fruits nd vegetles; they re lso used y mnufturers to provide sweetness nd ulk to ookies, sugrless gum, hrd ndies, nd jms nd jellies. Unlike surose, sugr lohols re fermented in the lrge intestine y Copyright Cengge Lerning. Powered y Cognero. Pge 23

24 intestinl teri. Consequently, side effets suh s gs, dominl disomfort, nd dirrhe mke the sugr lohols less ttrtive thn the nonnutritive sweeteners. The dvntge of using sugr lohols is tht they do not ontriute to dentl ries. The nonnutritive sweeteners sweeten with miniml or no rohydrte or energy. The humn tste uds pereive mny of them s extremely sweet so just tiny mounts re dded to foods to hieve the desired sweet tste. The FDA endorses nonnutritive sweeteners s sfe for use over lifetime within Aeptle Dily Intke (ADI) levels. Like the sugr lohols, nonnutritive sweeteners mke foods tste sweet without promoting tooth dey. Bloom s: Anlyze 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 94. Desrie how fier-rih foods help with weight ontrol. Fier-rih 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 juies; s they swell, they rete feelings of fullness, dely hunger, nd redue food intke. Solule fiers my e espeilly useful for ppetite ontrol. By whtever mehnism, s popultions et more refined low-fier foods nd onentrted sweets, ody ft stores reep up. In ontrst, people who et three or more ounes of whole grin foods eh dy tend to hve lower ody nd dominl ftness over time. Commeril weight-loss produts often ontin ulk-induing fiers suh s methylellulose, ut pure fier ompounds re not dvised. High-fier foods not only dd ulk to the diet ut re eonomil, re nutritious, nd supply helth-promoting phytohemils enefits tht no purified fier preprtion n mth. 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 95. Disuss the hrmful effets of exessive fier intke. Despite fier s enefits to helth, when too muh fier is onsumed, some minerls my ind to it nd e exreted with it, without eoming ville for the ody to use. When minerl intke is dequte, however, resonle intke of high-fier foods does not seem to ompromise minerl lne. 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 hildren dhering to ll-plnt (vegn) diets re espeilly vulnerle to this prolem. Fiers lso rry wter out of the ody nd n use dehydrtion. Advise lients 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-rih foods just prior to ompetition. Bloom s: Rememer 2.4 Helth Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 96. Given the nutrient informtion on food lels, how n the numer of grms of strh in food produt e determined? Nutrition lels typilly inlude grm mount nd perent dily vlue of Dietry Fier. These re listed in the Totl Crohydrte setion. Strh- nd fier-rih foods will hve Copyright Cengge Lerning. Powered y Cognero. Pge 24

25 higher vlues thn non-fier-rih foods. The FDA uthorizes four helth lims on food lels onerning fier-rih rohydrte foods. One is for fier-ontining grin produts, fruits, nd vegetles nd redued risk of ner. Another is for fruits, vegetles, nd grin produts tht ontin fier, nd redued risk of oronry hert disese. A third is for solule fier from whole ots nd from psyllium seed husk nd redued risk of oronry hert disese, nd fourth is for whole grins nd redued risk of hert disese nd ertin ners. The DRI ommittee dvises tht rohydrtes should ontriute out hlf (45 to 65 perent) of the energy requirement. A person onsuming 2000 klories dy should therefore otin 900 to 1300 klories worth of rohydrte, or etween 225 nd 325 grms. This mount is more thn dequte to meet the RDA for rohydrte, whih is set t 130 grms per dy sed on the verge minimum mount of gluose used y the rin. When it estlished the Dily Vlues tht pper on food lels, the FDA used guideline of 60 perent of klories in setting the Dily Vlue for rohydrte t 300 grms per dy. For most people, this mens inresing totl rohydrte intke. To this end, the Dietry Guidelines for Amerins enourge people to hoose fier-rih whole grins, vegetles, fruits, nd legumes dily. Reommendtions for fier enourge the sme foods just mentioned: whole grins, vegetles, fruits, nd legumes, whih lso provide vitmins, minerls, nd phytohemils. The FDA set the Dily Vlue for fier t 28 grms for klorie intke. This is sed on the DRI reommendtion of 14 grms per 1000-klorie intke roughly 25 to 35 grms of dietry fier dily. These reommendtions re lmost two times higher thn the usul intke in the United Sttes. As helth re professionls, you n dvise your lients tht n effetive wy to dd dietry fier while lowering ft is to sustitute plnt soures of proteins (legumes) for some of the niml soures of protein (mets nd heeses) in the diet. Another wy to dd fier is to enourge lients to onsume the reommended mounts of fruits nd vegetles eh dy. People hoosing high-fier foods re wise to seek out vriety of fier soures 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 Effets of Strh nd Dietry Fiers LEARNING OBJECTIVES: NUTR.DEBR Identify the helth enefits of, nd reommendtions for, strhes 97. Differentite etween dded sugrs nd nturlly ourring sugrs. Most of the energy people reeive from foods omes from rohydrtes. Helthy hoies provide rohydrtes rih in fier, strhes, vitmins, minerls, nd nturlly ourring sugrs. A diet tht is onsistently low in dietry fier nd high in dded sugr n led to helth prolems. Some sugr soures re more nutritious thn others, though. Consider fruit suh s n ornge. The ornge provides the sme sugrs nd out the sme energy s tlespoon of sugr or honey, ut the pkging mkes ig differene in nutrient density. The sugrs of the ornge re diluted in lrge volume of fluid tht ontins 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 suh onuses. Of ourse, ol everge, ontining mny tespoons of sugr, offers no dvntges either. Bloom s: Anlyze 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 98. Does high-frutose orn syrup ontriute to oesity more thn other types of sugr? Explin your nswer. Copyright Cengge Lerning. Powered y Cognero. Pge 25

26 Over the pst severl dedes, s oesity rtes inresed shrply, onsumption of dded sugrs rehed n ll-time high lrgely euse high-frutose orn syrup use, espeilly in everges, surged. High-frutose orn syrup is omposed of frutose nd gluose in rtio of out 50:50. Compred with surose, high-frutose orn syrup is less expensive, esier to use, nd more stle. In ddition to eing used in everges, high-frutose orn syrup sweetens ndies, ked goods, nd hundreds of other foods. The use of high-frutose orn syrup sweetener prllels unpreedented inreses in the inidene of oesity, ut does this men tht the inresing sugr intkes re responsile for the inrese in ody ft nd its ssoited helth prolems? Exess sugr in the diet my e ssoited with more ft on the ody. When they re eten in exess of need, energy from dded sugrs ontriutes to ody ft stores, rising the risk of weight gin. When totl energy intke is ontrolled, however, moderte mounts of sugr do not use oesity. Thus, to the extent tht sugr ontriutes to n exessive energy intke, it n ply role in the development of oesity. Beuse swllowing liquids requires little effort, the liquid form of sugr in soft drinks mkes it espeilly esy to overonsume klories. Sugr-sweetened everges re energy-dense, providing more thn 150 klories per 12 oune n, nd mny people drink severl ns dy. The sugr klories of sweet everges lso ost less thn mny other energy soures, nd they re widely ville. The onveniene, eonomy, vilility, nd flvors of sugry foods nd everges enourge overonsumption. Limiting seletions of foods nd everges high in dded sugrs n e n effetive weightloss strtegy, espeilly for people whose exess klories ome primrily from dded sugrs. Repling n of ol with glss of wter every dy, for exmple, n help person lose pound (or t lest not gin pound) in one month. Tht my not sound like muh, ut it dds up to more thn 10 pounds yer, for very little effort. 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 99. How sfe re nonnutritive sweeteners? Through the yers, questions hve emerged out the sfety of nonnutritive sweeteners, ut these issues hve sine een resolved. For exmple, erly reserh inditing tht lrge quntities of shrin used ldder tumors in lortory nimls ws lter shown to e inpplile to humns. Common sense dittes tht onsuming lrge mounts of shrin is proly not sfe, ut onsuming moderte mounts poses no known hzrd. Asprtme, sweetener mde from two mino ids (phenyllnine nd sprti id) is one of the most thoroughly studied food dditives ever pproved, nd no sientifi evidene supports the Internet stories tht use it of using disese. However, sprtme s phenyllnine se poses thret to those with the inherited disese phenylketonuri (PKU). People with PKU nnot dispose of phenyllnine effiiently. Food lels wrn people with PKU of the presene of phenyllnine in sprtme-sweetened foods. In ddition, foods nd drinks ontining nonnutritive sweeteners hve no ple in the diets of even helthy infnts or toddlers. Bloom s: Anlyze 2.3 Helth Effets of Sugrs nd Artifiil Sweeteners 100. Do you think people should void onsumption of high-glyemi index foods? Copyright Cengge Lerning. Powered y Cognero. Pge 26

27 Some people ssume tht strhy foods suh s reds nd pottoes should e voided due to their high GI vlues. As mentioned erlier, these foods re rrely onsumed in isoltion, nd their GI vlues re redued in mixed mel. For exmple, reds often hve GI greter thn 70, ut dding heese or penut utter redues the GI to 55 or 59, respetively. Also worth onsidering is tht GI vlues often vry onsiderly. 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 onfirm whether the GI is prtil or enefiil for helthy people. Bloom s: Anlyze 2.5 The Glyemi Index in Nutrition Prtie LEARNING OBJECTIVES: NUTR.DEBR Desrie the glyemi index nd explin why its use in disese prevention is ontroversil. Copyright Cengge Lerning. Powered y Cognero. Pge 27