Which of the following is a state in which the body produces too much insulin even before a meal has been consumed?
A. reactive hypoglycemia
B. type 1 diabetes
C. fasting hypoglycemia
D. gestational diabetes
Answer: C
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What type of chemical reaction connects amino acids?
a. Hydrolysis b. Oxidation c. Denaturation d. Condensation e. Polymerization
How does the method of cooking affect thiamin stability?
a. Microwaving the food conserves much of the thiamin. b. Prolonged heating of the food has little, if any, effect on the thiamin. c. Boiling the food tends to conserve thiamin by forming a stable, hydrated complex. d. Steaming the food can lead to substantial thiamin loss due to the high heat needed to form the steam. e. Blanching the food before cooking it will preserve thiamin content. ANS: A
What is a free radical?
A. A free radical is an atom with paired electrons in its outmost shell. B. A free radical is an atom with an unpaired electron in it outmost shell. C. A free radical is an atom that donates an unpaired electron in its outmost shell. D. A free radical is an atom with too many electrons in its outmost shell.
Carbohydrates with a high glycemic index _____
a. improve blood glucose control in people with diabetes b. reduce elevated levels of blood cholesterol and triglycerides c. increase levels of HDL cholesterol d. decrease the risk of developing type 2 diabetes e. raise blood glucose levels more than carbohydrates with a low glycemic index