Deck 4: Fiber

Question 1

Functional fiber is currently defined as ____.

A)carbohydrates and lignin that are nondigestible by human enzymes and are intact and intrinsic in plants
B)carbohydrates that are nondigestible by human enzymes; have been isolated, extracted or manufactured; and have been shown to have beneficial physiological effects in humans
C)all dietary fiber
D)the same as crude fiber

Answer 1

B

Question 2

Which fiber is often added to foods as a thickening or texturing agent?

A)lignin
B)gums
C)cellulose
D)hemicellulose

Answer 2

C

Question 3

Which component of cereals contains the most fiber?

A)germ layer
B)endosperm
C)husk
D)bran

Answer 3

D

Question 4

Dietary fibers are mainly provided by ____.

A)proteins that have been heated with sugars
B)plant cell walls
C)chitin and chitosan
D)plant gums

Question 5

The predominant source of chitin is ____.

A)shells of crab, lobster, and shrimp
B)bran
C)vegetables
D)fruits

Question 6

Which substance is used to replace fat in fillings,dairy products,and dressings?

A)fructooligosaccharides
B)mucilages
C)inulin
D)β-glucans

Question 7

Which type of bond imparts a three-dimensional structure to cellulose?

A)covalent
B)ionic
C)hydrogen
D)glycosidic

Question 8

Which of the following is considered a functional fiber?

A)hemicellulose
B)fructans
C)psyllium
D)lignin

Question 9

Common food sources of fructans are ____.

A)strawberries, apples, and citrus fruits
B)whole grains
C)chicory, onions, and Jerusalem artichokes
D)legumes

Question 10

Which cereals contain more fiber than other grains?

A)rye and barley
B)wheat and corn
C)rye and wheat
D)oats and wheat

Question 11

An example of an RS₁ starch is ____.

A)unripe bananas
B)whole grains and seeds
C)avocados
D)corn-based products

Question 12

Pectins are part of the cell wall and middle lamella and are not ____.

A)water soluble
B)gel forming
C)stable at acidic pHs
D)stable at basic pHs

Question 13

Dietary fiber is currently defined as ____.

A)carbohydrates and lignin that are nondigestible by human enzymes and are intact and intrinsic in plants
B)carbohydrates that are nondigestible by human enzymes; have been isolated, extracted or manufactured; and have been shown to have beneficial physiological effects in humans
C)crude fiber
D)the same as functional fiber

Question 14

Which group of high-fiber foods contains the greatest quantities of hemicellulose?

A)legumes
B)whole-grain cereals and bran
C)fruits
D)vegetables

Question 15

What are the hydrocolloids that are secreted at a site of injury on a plant or surround the endosperm of some seeds and that are used as thickening agents?

A)lignin
B)cellulose
C)pectins
D)gums

Question 16

Which component of the cell wall contributes to the fiber content of foods?

A)waxes
B)cutin
C)bran layer
D)suberin

Question 17

Which type of food does not contain cellulose purified from wood?

A)canned green beans
B)cake mixes
C)sandwich spreads
D)fruit juice mixes

Question 18

Which of the following fibers stimulates the growth of bifidobacteria and thus are considered prebiotics?

A)lignins
B)fructans
C)β-glucans
D)cellulose

Question 19

What is a water-soluble,gel-forming fiber that functions in the plant as intracellular cement and that is used commercially to make jellies and to provide fiber in enteral formulas?

A)lignin
B)gum
C)pectin
D)cellulose

Question 20

What are plant polysaccharides found in flax and psyllium that are effective in reducing serum LDL cholesterol?

A)beta-glucans
B)fructans
C)mucilages
D)chitin

Question 21

A high-molecular-weight substance made up of a repeating chain is the definition of a(n)____.

A)polymer
B)monomer
C)isomer
D)disaccharide

Question 22

Glycemic control is ____ in response to foods rich in fiber or to fiber supplements.

A)unchanged
B)improved
C)reduced
D)not known

Question 23

Which of the following high-fiber foods are most effective in lowering serum cholesterol?

A)corn and wheat
B)chitosan and chitin
C)rice bran and wheat bran
D)oat bran

Question 24

Which volatile short-chain fatty acid is believed to lower serum cholesterol by acting as an inhibitor of cholesterol biosynthesis?

A)acetic
B)butyric
C)propionic
D)palmitic

Question 25

Which of the following is a polysaccharide made of glucose and sorbitol?

A)chitosan
B)psyllium
C)inulin
D)polydextrose

Question 26

Which scenario is NOT a typical gastrointestinal response to ingestion of dietary fiber?

A)increased glucose absorption
B)delayed gastric emptying
C)increased bile acid excretion
D)increased fecal bulk

Question 27

β-glucans are found in ____.

A)oat products and barley
B)citrus fruits, strawberries, and apples
C)chicory, asparagus, and onions
D)bran, nuts, and legumes

Question 28

An individual who consumed a diet extremely high in cellulose would most likely suffer with ____.

A)diarrhea
B)constipation
C)high blood pressure
D)diabetes

Question 29

The endosperm of the plant contains mainly which substance?

A)cellulose
B)starch
C)hemicellulose
D)resistant starch

Question 30

Which fiber type is slowly fermentable?

A)lignin
B)pectin
C)gums
D)resistant starch

Question 31

Ice cream with added gums will appear to be ____.

A)sweeter
B)thinner
C)creamier
D)lighter

Question 32

Hemicelluloses with acids in their side chains are more soluble in ____.

A)acids
B)water
C)oils
D)alcohols

Question 33

Which mechanism is not associated with the manner in which fiber lowers serum cholesterol concentrations?

A)decreased transit time
B)increased excretion of bile acids in the feces
C)a shift of bile acid pools toward chenodeoxycholic acid, which inhibits HMG-CoA reductase
D)production of propionic acid from gut fermentation of fiber

Question 34

Because fibers absorb primary bile acids to promote their excretion,they help to protect against ____.

A)colon cancer
B)diarrhea
C)prostate cancer
D)melanoma

Question 35

By what mechanism do soluble fibers decrease the absorption of lipids?

A)by increasing growth of bacteria that use the lipids
B)by lowering blood cholesterol
C)by adsorbing/interacting with lipids
D)by reducing mineral absorption

Question 36

Gums are found in ____.

A)nuts, peas, and root vegetables
B)shells of crabs, shrimp, and lobster
C)oatmeal, barley, and legumes
D)citrus fruits, strawberries, and raspberries

Question 37

A manufacturer can claim that its product is an "excellent" source of fiber if the product contains at least what percentage of recommendations?

A)5
B)10
C)15
D)20

Question 38

Which of the following types of foods contributes the most fiber in a usual serving?

A)whole-grain breads
B)legumes, beans
C)meat, dairy
D)leafy vegetables

Question 39

What is the recommended amount each day of dietary fiber for most population groups?

A)15-24 g
B)19-38 g
C)50-60 g
D)70-90 g

Question 40

Heating and enzymatically treating starch creates ____.

A)chitin
B)lignins
C)resistant dextrins
D)mucilages

Question 41

The bran component of cereals contains the most fiber.

Question 42

A good choice of a food to add to one's diet in an effort to increase fiber intake while not consuming large portions is ____.

A)watermelon
B)almonds
C)grapes
D)white rice

Question 43

The repeating monosaccharide in stachyose and verbascose is fructose.

Question 44

Viscous gel-forming fibers may contribute to satiety by ____.

A)elevating serum glucose levels
B)elevating glucagon levels
C)slowing gastric emptying
D)reducing hydrochloric acid in the stomach

Question 45

β-glucans are effective in reducing serum cholesterol.

Question 46

Sandwich spreads and dips are naturally high in cellulose.

Question 47

The health benefits of fiber are based on which two characteristics?

A)viscosity and solubility
B)viscosity and fermentability
C)fermentability and solubility
D)solubility and stability

Question 48

Dietary fiber is defined as nondigestible carbohydrates and lignin that are intact and intrinsic in plants.

Question 49

Ingesting foods rich in gel-forming fibers is associated with ____.

A)increased nutrient digestion
B)increased convective movement of nutrients
C)increased gastric distention
D)increased nutrient diffusion rates

Question 50

Pectins,gums,inulin and resistant starches are structurally longer-chain,water-soluble fibers.

Question 51

Fiber-induced shifts in bile acid production from cholic acid toward chenodeoxycholic acid will act to ____.

A)reduce blood glucose levels
B)inhibit cholesterol synthesis
C)lower blood pressure
D)reduce the production of stomach acid

Question 52

Which plant polysaccharides have a structure similar to gums?

A)mucilages
B)fructans
C)β-glucans
D)pectins

Question 53

Hemicelluloses with acids in their side chains are fat soluble.

Question 54

Most fibers are strongly ____.

A)hydrophobic
B)allosteric
C)hydromorphic
D)hydrophilic

Question 55

All plant foods are high in cellulose.

Question 56

Diets low in fat and rich in high-fiber foods may reduce the risk of ____.

A)certain cancers
B)heart disease
C)gastric ulcers
D)duodenal ulcers

Question 57

The technical name for gums is ____.

A)hemicellulose
B)pectin
C)hydrocolloids
D)β-glucans

Question 58

Which source of fiber would be the best to add to one's diet in order to lower serum lipid concentrations?

A)barley β-glucan and methylcellulose
B)wheat dextrin
C)pectin
D)guar gum

Question 59

Fibers that are not fermented will help reverse diarrhea.

Question 60

Fiber fermentation in the colon may change glycogen catabolism due to the production of ____.

A)long-chain fatty acids
B)chitosan
C)oligosaccharides
D)short-chain fatty acids

Question 61

Ingesting large amounts of fiber in excess of recommended levels,may help to enhance absorption of iron and magnesium.

Question 62

Match the fiber with an appropriate description.
a.The main noncarbohydrate component of fiber and a three-dimensional polymer of phenol.Found in carrots,berries,and wheat,and insoluble in water.
b.A hydrocolloid composed of sugar and sugar derivatives commonly used as a food additive that is secreted from plant injuries or can also be found in oats,barley,and legumes.
c.A long linear polymer that provides structure to the cell wall.Found in bran,legumes,root vegetables,and apples.
d.Contains a number of sugars in its backbone and side chains.Some are water soluble and some are insoluble; found in bran and whole grains.
e.A group of polysaccharides with galacturonic acid as a primary constituent.It is soluble and gel forming; plentiful in many fruits.
cellulose

Question 63

Match the condition with the benefit provided by the fiber.
a.viscous,gel-forming fibers improve glycemic control
b.non or less fermentable fibers increase fecal bulk
c.fiber-rich foods and hormones such as ghrelin,peptide YY and cholecystokinin modulate appetite
d.viscous,gel-forming fibers lower total and LDL cholesterol
e.fiber reduces bile concentration,dilutes intestinal contents,and reduces colonic transit time
colon cancer

Question 64

No Tolerable Upper Intake Level for dietary fiber or functional fiber has been established.

Question 65

Match the condition with the benefit provided by the fiber.
a.viscous,gel-forming fibers improve glycemic control
b.non or less fermentable fibers increase fecal bulk
c.fiber-rich foods and hormones such as ghrelin,peptide YY and cholecystokinin modulate appetite
d.viscous,gel-forming fibers lower total and LDL cholesterol
e.fiber reduces bile concentration,dilutes intestinal contents,and reduces colonic transit time
satiety

Question 66

Match the fiber with an appropriate description.
a.The main noncarbohydrate component of fiber and a three-dimensional polymer of phenol.Found in carrots,berries,and wheat,and insoluble in water.
b.A hydrocolloid composed of sugar and sugar derivatives commonly used as a food additive that is secreted from plant injuries or can also be found in oats,barley,and legumes.
c.A long linear polymer that provides structure to the cell wall.Found in bran,legumes,root vegetables,and apples.
d.Contains a number of sugars in its backbone and side chains.Some are water soluble and some are insoluble; found in bran and whole grains.
e.A group of polysaccharides with galacturonic acid as a primary constituent.It is soluble and gel forming; plentiful in many fruits.
hemicellulose

Question 67

Match the condition with the benefit provided by the fiber.
a.viscous,gel-forming fibers improve glycemic control
b.non or less fermentable fibers increase fecal bulk
c.fiber-rich foods and hormones such as ghrelin,peptide YY and cholecystokinin modulate appetite
d.viscous,gel-forming fibers lower total and LDL cholesterol
e.fiber reduces bile concentration,dilutes intestinal contents,and reduces colonic transit time
diabetes mellitus

Question 68

An individual who consumes large amounts of strawberries and carrots might develop diarrhea.

Question 69

Discuss the benefits of fermentable fibers in terms of their prebiotic function.

Question 70

Match the fiber with an appropriate description.
a.The main noncarbohydrate component of fiber and a three-dimensional polymer of phenol.Found in carrots,berries,and wheat,and insoluble in water.
b.A hydrocolloid composed of sugar and sugar derivatives commonly used as a food additive that is secreted from plant injuries or can also be found in oats,barley,and legumes.
c.A long linear polymer that provides structure to the cell wall.Found in bran,legumes,root vegetables,and apples.
d.Contains a number of sugars in its backbone and side chains.Some are water soluble and some are insoluble; found in bran and whole grains.
e.A group of polysaccharides with galacturonic acid as a primary constituent.It is soluble and gel forming; plentiful in many fruits.
gum

Question 71

Discuss the four significant characteristics of dietary fiber that affect its physiological and metabolic roles.

Question 72

Foods may be considered a "good" source of fiber if they contain at least 5% of recommendations.

Question 73

An individual whose diet is lacking in pectins and β-glucans might suffer with hypercholesterolemia.

Question 74

Match the fiber with an appropriate description.
a.The main noncarbohydrate component of fiber and a three-dimensional polymer of phenol.Found in carrots,berries,and wheat,and insoluble in water.
b.A hydrocolloid composed of sugar and sugar derivatives commonly used as a food additive that is secreted from plant injuries or can also be found in oats,barley,and legumes.
c.A long linear polymer that provides structure to the cell wall.Found in bran,legumes,root vegetables,and apples.
d.Contains a number of sugars in its backbone and side chains.Some are water soluble and some are insoluble; found in bran and whole grains.
e.A group of polysaccharides with galacturonic acid as a primary constituent.It is soluble and gel forming; plentiful in many fruits.
lignin

Question 75

Consistent evidence shows that soluble fibers can lower the levels of cholesterol in many people with high serum cholesterol.Discuss the three mechanisms by which fibers are proposed to lower serum cholesterol.

Question 76

What are the components that make up fermentable dietary fiber and in what foods are each found?

Question 77

Match the fiber with an appropriate description.
a.The main noncarbohydrate component of fiber and a three-dimensional polymer of phenol.Found in carrots,berries,and wheat,and insoluble in water.
b.A hydrocolloid composed of sugar and sugar derivatives commonly used as a food additive that is secreted from plant injuries or can also be found in oats,barley,and legumes.
c.A long linear polymer that provides structure to the cell wall.Found in bran,legumes,root vegetables,and apples.
d.Contains a number of sugars in its backbone and side chains.Some are water soluble and some are insoluble; found in bran and whole grains.
e.A group of polysaccharides with galacturonic acid as a primary constituent.It is soluble and gel forming; plentiful in many fruits.
pectin

Question 78

Match the condition with the benefit provided by the fiber.
a.viscous,gel-forming fibers improve glycemic control
b.non or less fermentable fibers increase fecal bulk
c.fiber-rich foods and hormones such as ghrelin,peptide YY and cholecystokinin modulate appetite
d.viscous,gel-forming fibers lower total and LDL cholesterol
e.fiber reduces bile concentration,dilutes intestinal contents,and reduces colonic transit time
cardiovascular disease

Question 79

High-fiber diets will raise blood glucose levels.

Question 80

Match the condition with the benefit provided by the fiber.
a.viscous,gel-forming fibers improve glycemic control
b.non or less fermentable fibers increase fecal bulk
c.fiber-rich foods and hormones such as ghrelin,peptide YY and cholecystokinin modulate appetite
d.viscous,gel-forming fibers lower total and LDL cholesterol
e.fiber reduces bile concentration,dilutes intestinal contents,and reduces colonic transit time
constipation