A measure of both the quality (GI value) and quantity (grams per serving) of a carbohydrate in a meal is called
A. insulin index.
B. glycemic load.
C. glycated hemoglobin.
D. glycemic index.
Answer: B
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Match the following terms with the descriptions below.
A. Interstitial fluid B. Diuretic C. Ion D. Osmosis E. Electrolytes
What factor is least likely to lead to hypoglycemia?
a. overuse of alcohol b. uncontrolled type 2 diabetes c. pancreatic cancer d. excessive insulin administration e. well-controlled type 1 diabetes
Which of the following statements about lipids is true?
A. Lipids dissolve in organic solvents, such as alcohol and acetone. B. Most lipids are hydrophilic. C. Lipids dissolve in water-based substances, such as vinegar. D. Oil is more dense than water such that it floats to the bottom when oil and water are mixed.
Which health care professional is expected to have extensive knowledge about foods and human nutrition?
A) ?physician B) ?registered dietitian C) ?nurse D) ?social worker