Nutrition Questions
Explore questions in the Nutrition category that you can ask Spark.E!
High-fiber diets may lower your risk for _____.
During processing, ______ are incorporated into foods to contribute to flavor, browning and tenderness, and preservation of food.
_______________ is a sweetener/food additive obtained from the processing of corn.
Scientific studies have found that sugar _____ cause an increase in physical activity in children.
A characteristic of ______ diabetes is insulin resistance.
Simple carbohydrates include _________, which contain only one sugar unit, and ___________ , which contain two sugar units bonded together.
What is a risk for the baby born to a mother with uncontrolled gestational diabetes?
Which type of diabetes is characterized by insulin resistance and often associated with obesity?
Most dietary ______ are complex carbohydrates comprised of monosaccharides connected by bonds that human enzymes cannot digest.
Maltose, sucrose, and lactose are classified as ______.
Which two monosaccharides are components of the milk sugar lactose?
Which of the following contributes to softer and easier-to-eliminate feces?
In which part of the GI tract does absorption of carbohydrates occur?
Which of the following are sources of saturated at?Coconut oil, Olive oil, Steak, Black Beans, Skim Milk, Amond milk
Which of the following is not a recommendation related to carbohydrate consumption?
true/false: Dietary fiber includes indigestible plant and animal materials.
Which of the following are the most common oligosaccharides in foods?
Select all of the terms that describe food additives that sweeten but provide few or no calories per serving.
true/false: Salivary amylase is secreted in the mouth and begins the process of carbohydrate digestion in the human body.
___________ dietary fiber usually forms a semisolid mass in the intestinal tract that is quickly fermented by bacteria.