DHN 101 EXAM 2 ACTUAL EXAM QUESTIONS AND ANSWERS PRACTICE
QUESTIONS WITH SOLUTIONS NEWEST | ALREADY GRADED A+
1. A college student reports that most of her daily calories come from rice,
fruit, and whole-grain bread, and she asks why these foods are considered
important sources of metabolic fuel even though her body can also use fat
and protein for energy. Which response best explains the primary
nutritional role of carbohydrates?
A. They provide approximately 9 kcal per gram and are stored primarily as
triglycerides.
B. They provide approximately 4 kcal per gram and are readily converted to
glucose for energy.
C. They provide approximately 7 kcal per gram and are the body's primary
structural nutrient.
D. They provide no usable energy but are required exclusively for vitamin
absorption.
Answer: B
2. During a nutrition assessment, a student is asked to distinguish
monosaccharides from more complex carbohydrates. Which statement
accurately identifies the three nutritionally important monosaccharides
found in foods and the human body?
A. Glucose, fructose, and galactose
B. Sucrose, lactose, and maltose
C. Starch, glycogen, and cellulose
D. Lactose, glycogen, and sucrose
Answer: A
3. A client consumes a meal containing table sugar, and the carbohydrate is
eventually broken down into its component monosaccharides before
absorption. Which disaccharide is composed of glucose and fructose?
A. Lactose
B. Maltose
C. Sucrose
pg. 1
, D. Cellulose
Answer: C
4. A patient reports abdominal cramping, bloating, and diarrhea after drinking
milk but has no symptoms after eating foods containing little lactose. Which
digestive enzyme deficiency most directly explains this pattern?
A. Pepsin
B. Lipase
C. Amylase
D. Lactase
Answer: D
5. A nutrition instructor explains that humans store carbohydrate in a
branched storage form that can be rapidly mobilized when blood glucose or
energy demands increase. Which substance is being described?
A. Glycogen
B. Cellulose
C. Cholesterol
D. Triglyceride
Answer: A
6. A patient begins eating substantially fewer carbohydrates while maintaining
normal protein and fat intake. After several days, the body increases
production of alternative fuels derived from fatty acid metabolism. Which
substances are most likely to increase?
A. Amino acids
B. Ketone bodies
C. Bile salts
D. Glycogen molecules
Answer: B
7. A client asks why dietary fiber is encouraged even though human digestive
enzymes cannot completely digest many forms of it. Which statement best
describes an important physiological benefit of dietary fiber?
A. It provides 9 kcal per gram and replaces all essential fatty acids.
pg. 2
, B. It prevents all increases in blood glucose after meals.
C. It can promote bowel regularity and support gastrointestinal health.
D. It is completely absorbed in the stomach as glucose.
Answer: C
8. A patient wants to increase insoluble fiber intake because of occasional
constipation. Which food choice would most directly provide a substantial
amount of this type of fiber?
A. White sugar
B. Refined vegetable oil
C. Plain yogurt
D. Whole-grain cereal with bran
Answer: D
9. A patient with diabetes is learning how carbohydrate-containing foods
affect blood glucose. Which hormone normally increases after blood
glucose rises following a meal and promotes cellular glucose uptake and
storage?
A. Insulin
B. Glucagon
C. Cortisol
D. Epinephrine
Answer: A
10. A fasting individual has decreasing blood glucose concentrations, and the
body must maintain an adequate supply of circulating glucose. Which
hormone promotes processes that raise blood glucose during fasting?
A. Insulin
B. Glucagon
C. Calcitonin
D. Melatonin
Answer: B
11. A patient asks why whole fruit generally has a different effect on satiety
than drinking an equivalent amount of fruit juice. Which characteristic of
pg. 3
, whole fruit contributes most directly to this difference?
A. Whole fruit contains more dietary cholesterol.
B. Whole fruit contains no carbohydrate.
C. Whole fruit generally retains more fiber and requires more chewing.
D. Whole fruit contains substantially more saturated fat.
Answer: C
12. A food label lists a carbohydrate ingredient that consists of many glucose
units and serves as the primary storage carbohydrate in plants. Which
substance is being described?
A. Glycogen
B. Lactose
C. Fructose
D. Starch
Answer: D
13. A nutrition student compares glycogen and starch and needs to identify the
major distinction between the two. Which statement is correct?
A. Glycogen is the primary carbohydrate storage form in animals, whereas
starch is a major storage form in plants.
B. Glycogen is a dietary fat, whereas starch is a protein.
C. Glycogen is found only in fruits, whereas starch is found only in animal
tissue.
D. Glycogen is a monosaccharide, whereas starch is a vitamin.
Answer: A
14. A person begins consuming substantially more added sugar while reducing
intake of nutrient-dense foods. Which nutritional concern is most
appropriate?
A. Added sugar automatically provides all essential vitamins.
B. High intake may displace nutrient-dense foods and contribute excess
energy.
C. Added sugar is converted directly into dietary fiber.
pg. 4
QUESTIONS WITH SOLUTIONS NEWEST | ALREADY GRADED A+
1. A college student reports that most of her daily calories come from rice,
fruit, and whole-grain bread, and she asks why these foods are considered
important sources of metabolic fuel even though her body can also use fat
and protein for energy. Which response best explains the primary
nutritional role of carbohydrates?
A. They provide approximately 9 kcal per gram and are stored primarily as
triglycerides.
B. They provide approximately 4 kcal per gram and are readily converted to
glucose for energy.
C. They provide approximately 7 kcal per gram and are the body's primary
structural nutrient.
D. They provide no usable energy but are required exclusively for vitamin
absorption.
Answer: B
2. During a nutrition assessment, a student is asked to distinguish
monosaccharides from more complex carbohydrates. Which statement
accurately identifies the three nutritionally important monosaccharides
found in foods and the human body?
A. Glucose, fructose, and galactose
B. Sucrose, lactose, and maltose
C. Starch, glycogen, and cellulose
D. Lactose, glycogen, and sucrose
Answer: A
3. A client consumes a meal containing table sugar, and the carbohydrate is
eventually broken down into its component monosaccharides before
absorption. Which disaccharide is composed of glucose and fructose?
A. Lactose
B. Maltose
C. Sucrose
pg. 1
, D. Cellulose
Answer: C
4. A patient reports abdominal cramping, bloating, and diarrhea after drinking
milk but has no symptoms after eating foods containing little lactose. Which
digestive enzyme deficiency most directly explains this pattern?
A. Pepsin
B. Lipase
C. Amylase
D. Lactase
Answer: D
5. A nutrition instructor explains that humans store carbohydrate in a
branched storage form that can be rapidly mobilized when blood glucose or
energy demands increase. Which substance is being described?
A. Glycogen
B. Cellulose
C. Cholesterol
D. Triglyceride
Answer: A
6. A patient begins eating substantially fewer carbohydrates while maintaining
normal protein and fat intake. After several days, the body increases
production of alternative fuels derived from fatty acid metabolism. Which
substances are most likely to increase?
A. Amino acids
B. Ketone bodies
C. Bile salts
D. Glycogen molecules
Answer: B
7. A client asks why dietary fiber is encouraged even though human digestive
enzymes cannot completely digest many forms of it. Which statement best
describes an important physiological benefit of dietary fiber?
A. It provides 9 kcal per gram and replaces all essential fatty acids.
pg. 2
, B. It prevents all increases in blood glucose after meals.
C. It can promote bowel regularity and support gastrointestinal health.
D. It is completely absorbed in the stomach as glucose.
Answer: C
8. A patient wants to increase insoluble fiber intake because of occasional
constipation. Which food choice would most directly provide a substantial
amount of this type of fiber?
A. White sugar
B. Refined vegetable oil
C. Plain yogurt
D. Whole-grain cereal with bran
Answer: D
9. A patient with diabetes is learning how carbohydrate-containing foods
affect blood glucose. Which hormone normally increases after blood
glucose rises following a meal and promotes cellular glucose uptake and
storage?
A. Insulin
B. Glucagon
C. Cortisol
D. Epinephrine
Answer: A
10. A fasting individual has decreasing blood glucose concentrations, and the
body must maintain an adequate supply of circulating glucose. Which
hormone promotes processes that raise blood glucose during fasting?
A. Insulin
B. Glucagon
C. Calcitonin
D. Melatonin
Answer: B
11. A patient asks why whole fruit generally has a different effect on satiety
than drinking an equivalent amount of fruit juice. Which characteristic of
pg. 3
, whole fruit contributes most directly to this difference?
A. Whole fruit contains more dietary cholesterol.
B. Whole fruit contains no carbohydrate.
C. Whole fruit generally retains more fiber and requires more chewing.
D. Whole fruit contains substantially more saturated fat.
Answer: C
12. A food label lists a carbohydrate ingredient that consists of many glucose
units and serves as the primary storage carbohydrate in plants. Which
substance is being described?
A. Glycogen
B. Lactose
C. Fructose
D. Starch
Answer: D
13. A nutrition student compares glycogen and starch and needs to identify the
major distinction between the two. Which statement is correct?
A. Glycogen is the primary carbohydrate storage form in animals, whereas
starch is a major storage form in plants.
B. Glycogen is a dietary fat, whereas starch is a protein.
C. Glycogen is found only in fruits, whereas starch is found only in animal
tissue.
D. Glycogen is a monosaccharide, whereas starch is a vitamin.
Answer: A
14. A person begins consuming substantially more added sugar while reducing
intake of nutrient-dense foods. Which nutritional concern is most
appropriate?
A. Added sugar automatically provides all essential vitamins.
B. High intake may displace nutrient-dense foods and contribute excess
energy.
C. Added sugar is converted directly into dietary fiber.
pg. 4
