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Multiple Choice
A) are associated with diet-induced diarrhea
B) cause frequent bouts of hyperglycemia
C) affect weight loss about the same as low-fat diets
D) initially cause sugar cravings
E) increase appetite
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Multiple Choice
A) 1 day
B) 3 days
C) 1 week
D) 10 days
E) 2 weeks
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Multiple Choice
A) glucose
B) maltose
C) sucrose
D) fructose
E) galactose
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Multiple Choice
A) by raising them
B) by lowering them
C) by stimulating glycogen breakdown
D) by stimulating intestinal carbohydrate absorption
E) by stimulating ketoacidosis
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Multiple Choice
A) "Sugars" amounts include added sugars only.
B) Starch numbers are listed as a separate line item.
C) "Total carbohydrate" amounts include starch, sugars, and fiber.
D) "Total carbohydrate" amounts includes starch and sugars but not fiber.
E) "Total carbohydrate" means only refined carbohydrates.
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Essay
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Short Answer
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Multiple Choice
A) plant
B) health
C) unsweetened
D) processed
E) low-fat
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Multiple Choice
A) 10%
B) 25%
C) 50%
D) 75%
E) 90%
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Essay
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Multiple Choice
A) 10 to 25 g
B) 50 to 100 g
C) 100 to 150 g
D) 150 to 200 g
E) 200 to 250 g
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Essay
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Multiple Choice
A) two glucose units
B) two fructose units
C) one glucose and one fructose unit
D) one glucose and one galactose unit
E) two sucrose units.
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Multiple Choice
A) ½ cup cooked oatmeal
B) 1 cup of raw bean sprouts
C) ½ cup chopped raw carrots
D) 1 medium kiwi
E) ½ cup black beans
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Multiple Choice
A) They occur naturally in fruits and vegetables.
B) They add bulk and texture to processed foods.
C) They are found in products labeled "sugar-free."
D) They evoke a low glycemic response.
E) They cannot be metabolized by bacteria in the GI tract.
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Matching
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Multiple Choice
A) 5 to 9%
B) 10 to 19%
C) 20 to 29%
D) 30 to 44%
E) 45 to 65%
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Multiple Choice
A) viscous
B) soluble
C) fermentable
D) functional
E) total
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Multiple Choice
A) 15%
B) 35%
C) 50%
D) 75%
E) 95%
Correct Answer
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