Question 1

Which of the following high-fiber foods are most effective in lowering serum cholesterol?

Accepted Answer

A)  corn and wheat 
B)  chitosan and chitin 
C)  rice bran and wheat bran 
D)  oat bran and legumes 
A)  corn and wheat 
B)  chitosan and chitin 
C)  rice bran and wheat bran 
D)  oat bran and legumes

Question 2

Which of the following types of foods contributes the most fiber in a usual serving?

Accepted Answer

A)  whole-grain breads 
B)  legumes, beans 
C)  meat, dairy 
D)  leafy vegetables 
A)  whole-grain breads 
B)  legumes, beans 
C)  meat, dairy 
D)  leafy vegetables

Question 3

What type of resistant starch is formed during food processing such as the cooking and cooling of starchy foods?

Accepted Answer

A)  RS1 
B)  RS2 
C)  RS3 
D)  RS4 
A)  RS1 
B)  RS2 
C)  RS3 
D)  RS4

Question 4

The predominant source of dietary chitin is _____.

Accepted Answer

A)  supplements 
B)  bran 
C)  vegetables 
D)  fruits 
A)  supplements 
B)  bran 
C)  vegetables 
D)  fruits

Which of the following high-fiber foods are most effective in lowering serum cholesterol?

Which of the following types of foods contributes the most fiber in a usual serving?

What type of resistant starch is formed during food processing such as the cooking and cooling of starchy foods?

The predominant source of dietary chitin is _____.

The Cell: a Microcosm of Life

The Digestive System:mechanism for Nourishing the Body

Carbohydrates

Lipids

Protein

Integration and Regulation of Metabolismand the Impact of Exercise and Sport

Body Composition, Energy Expenditure, and Energy Balance

Water-Soluble Vitamins

Fat-Soluble Vitamins

Major Minerals

Water and Electrolytes

Essential Trace and Ultratrace Minerals

Nonessential Trace and Ultratrace Minerals

Filters

Exam 4: Fiber

Which of the following high-fiber foods are most effective in lowering serum cholesterol?

Which of the following types of foods contributes the most fiber in a usual serving?

What type of resistant starch is formed during food processing such as the cooking and cooling of starchy foods?

The predominant source of dietary chitin is _____.

The Cell: a Microcosm of Life

The Digestive System:mechanism for Nourishing the Body

Carbohydrates

Lipids

Protein

Integration and Regulation of Metabolismand the Impact of Exercise and Sport

Body Composition, Energy Expenditure, and Energy Balance

Water-Soluble Vitamins

Fat-Soluble Vitamins

Major Minerals

Water and Electrolytes

Essential Trace and Ultratrace Minerals

Nonessential Trace and Ultratrace Minerals

Filters