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Homework answers / question archive / American Public University - SPHE 295 1)Much of the galactose in our diet is found in A

American Public University - SPHE 295 1)Much of the galactose in our diet is found in A

Health Science

American Public University - SPHE 295

1)Much of the galactose in our diet is found in

A. high-fiber foods.

  B. dairy products.

C. dark green leafy vegetables.

D. honey and table sugar.


2.            Ketosis may result from

A.            starvation.

B.            a diet of less than 50-100 grams of carbohydrate per day.

C.            untreated diabetes mellitus.

 D. All of these choices are .


3.            The sugar alcohol commonly used to sweeten chewing gum and candy is

A.            corn syrup.

B.            dextrin.

C.            invert sugar.

 D. sorbitol.


4.            In the production of alcoholic beverages, maltose is formed from cereal grains because of the

 A. germination of grains.

B. condensation of sugars.

C. fermentation of stachyose.

D .hydrolysis of simple sugars.


5.            A person diagnosed with phenylketonuria (PKU) should avoid products containing

A. saccharin.

 B. aspartame.

C. lactose.

D. sucrose.


6.            Which of the following foods has the highest glycemic index?

A.            bananas

B.            apple

 C. baked potato

D. white bread


7.            Individuals with lactose maldigestion can usually tolerate small amounts of

A.            yogurt.

B.            nonfat milk.

C.            cheddar cheese.

 D. all of these are often tolerated in small amounts.



8.            A trade name for aspartame is

A. Naturlose.

 B. Equal.

C. Splenda.

D. Sunette.


9.            Treatment for reactive hypoglycemia includes

A. administering insulin before a meal.

 B. eating regular meals and snacks of protein and complex carbohydrates and avoiding excess simple sugar.

C. following a high protein, high fat diet.

D. taking supplements of vitamins and minerals.


10.          Normal blood glucose levels range between

A.40 and 70 mg/dL.

 B.70 and 100 mg/dL.

C.125 and 140 mg per 100 ml.

D.200 and 300 mg/dL.


11.          Individuals with lactose intolerance have difficulty digesting milk products because they lack the enzyme needed to break apart the alpha bond linkages.

Answer Key: False


12.          Scientists have shown that eating a high sugar diet causes diabetes.

Answer Key: False


13.          Metabolic syndrome is characterized by insulin resistance, obesity, hypertension, and hyperlipidemia.

Answer Key: True


14.          Excessive amounts of omega-3 fatty acids can

a.            impairs the immune system.

b.            cause excessive bleeding.

c.             cause hemorrhagic stroke.

d.            All of these choices are .

 E. None of these choices are .


15.          Which essential fatty acid is responsible for lowering the risk of coronary heart disease?

 A. alpha-linolenic

B.            linoleic

C.            omega-6 fatty acids

D.            omega-9 fatty acids



16.          All of the following are uncontrollable risk factors for heart disease EXCEPT

a.            gender.

b.            age.

c.             genetics.

 D. hypertension.


17.          All of the following are ways in which fatty acids can differ from one another EXCEPT

a.            number of double bonds.

b.            degree of saturation.

c.             chain length.

 D. average number of calories per gram.


18.          Most experts agree that dietary cholesterol intake should be limited to_______________mg per day.






19.          The main difference between fats and oils is that fats are

A. liquid at room temperature.

 B. solid at room temperature.

C. structures containing only saturated fatty acids.

D. structures with equal proportions of unsaturated and saturated fatty acids.


20.          LDL clearance in the plasma is mediated via the_________________receptor.






21.          Which of the following is a risk factor for heart disease?

 A. Total blood cholesterol level greater than 200 mg/dl

B.LDL level lower than 100 mg/dl

C. Vigorous physical activity

D.HDL level greater than 60 mg/dl


22.          In the Mediterranean Diet, the majority of fat in the diet is supplied by

 A. olive oil and olives.

B.            red meat.

C.            eggs.

D.            dairy.

E.            cheese.



23.          Plants contain cholesterol.

Answer Key: False


24.          Lecithin and bile are examples of emulsifiers.

Answer Key: True


25.          Americans eat more omega-3 fatty acids than omega-6 fatty acids.

Answer Key: False


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