Question : 81.Overall, how would you describe this cereal? a.a minimally processed food : 1357126

81.Overall, how would you describe this cereal?

a.a minimally processed food high in vitamins and minerals

b.a refined-grain product containing substantial added sugars

c.a whole-grain product with added fat

d.an excellent source of simple but not complex carbohydrates

Chocolate Crisps Breakfast Cereal

Nutrition  Facts

Serving Size 3/4 cup (31g)

Servings Per Container about 6

Amount Per Serving

Cereal

with 1/2 cup skim milk

Calories

120

160

Calories from Fat

5

5

% Daily Value**

Total Fat 1g*

2%

2%

Saturated Fat 0.5g

3%

3%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

0%

0%

Sodium 130mg

5%

8%

Potassium 60mg

2%

7%

Total Carbohydrate 27g

9%

11%

Dietary Fiber <1g 2% 2% Sugars 12g     Protein 1g     Vitamin A 25% 30% Vitamin C 25% 25% Calcium 4% 20% Iron 25% 25% Vitamin D 15% 25% Vitamin E 25% 25% Thiamin 25% 30% Riboflavin 25% 35% Niacin 25% 25% Vitamin B6 25% 25% Folic Acid 25% 25% Vitamin B12 25% 35% Zinc 10% 15% * Amount in cereal. One half cup of skim milk contributes an additional 40 calories, 65mg sodium, 6g total carbohydrates (6g sugars), and 4g protein. **Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.   Ingredients: Rice, sugar, cocoa processed with alkali, contains 2% or less of semisweet chocolate (sugar, chocolate, dextrose), partially hydrogenated vegetable oil (coconut, soybean and/or cottonseed), salt, malt flavoring, artificial flavor, BHT for freshness. Vitamins and minerals: Calcium carbonate, vitamin C (ascorbic acid and sodium ascorbate), iron, vitamin E (alpha tocopherol acetate), niacinamide, zinc oxide, vitamin A palmitate, vitamin B6 (pyridoxine hydrochloride), vitamin B2 (riboflavin), vitamin B1 (thiamin hydrochloride), folic acid, vitamin D, vitamin B12.       Controversy 4 Multiple-Choice Items   82.In the past several decades, carbohydrate intake in this country has: a.increased along with calorie intake. b.increased along with fat intake. c.decreased while fat intake has increased. d.decreased while protein intake has increased.   83.Sugar has been implicated by many people in some major health problems. One effect of sugar on health that has been shown scientifically is that: a.sugar consumed in large amounts leads to obesity, even when calorie intake does not exceed calorie needs. b.eating large amounts of pure sugar puts a strain on the pancreas, leading to diabetes. c.fructose suppresses the human appetite in the same way that glucose does. d.consumption of 2 fructose- or sucrose-sweetened soft drinks per day for a few weeks results in significant changes in blood lipids.   84.Research has shown the following relationship between carbohydrate in the diet and body weight: a.people with higher carbohydrate intakes have higher body weights. b.added sugars provide many of the excess calories that cause weight gain among U.S. adults. c.as people in other countries adopt “Western” style diets, they lose weight. d.excess calories from fructose cause greater weight gain than those from other nutrients.   85.Which of the following is most closely related to diabetes? a.sugar content of the diet b.body fatness c.fat content of the diet d.lean body tissue   86.The form and glycemic load of carbohydrate consumed in the diet has the following relationship with diabetes: a.there is a positive correlation between diabetes and a diet with a high glycemic load. b.whole foods prevent diabetes. c.refined carbohydrates cause diabetes. d.diabetes is rare when whole foods provide most of the carbohydrates in a diet of moderate calories.   87.In evaluating the potential link between high-fructose corn syrup (HCFS) and obesity, scientists have found that: a.HFCS is more harmful than sucrose. b.eating HCFS does not stimulate the release of insulin from the pancreas. c.the metabolic effects of sucrose and HFCS are mostly similar. d.consuming HCFS beverages on a daily basis significantly decreases triglyceride levels in the blood.   88.Which statement about the effects of fructose on lipid metabolism is accurate? a.Consumption of large amounts of purified fructose causes fat to accumulate in the blood and liver. b.Foods that naturally contain fructose have the same effect on blood lipids as purified fructose. c.High-fructose corn syrup (HCFS) has a much different metabolic effect on lipids than sucrose when eaten in the same amounts. d.Fructose can make a person fat even when the calorie intake does not exceed the body’s energy need.   89.What is the role of insulin in weight gain? a.Eating high-glycemic index foods causes excess fat storage. b.Eating foods that do not stimulate the insulin response reduces body fat storage. c.Insulin helps to prevent weight gain in healthy, normal-weight people who eat a reasonable diet. d.Insulin assists with the storage of body fat and weight gain, even if calories do not exceed energy needs.     Matching Items   Match the disaccharides listed on the right with their monosaccharide constituents, listed on the left.   1.fructose + glucosea. maltose 2.glucose + galactoseb. sucrose 3.glucose + glucosec.lactose