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NUTR 280 Exam 2 Questions (2025) – JMU | Carbohydrates, Fiber, Glycemic Index, Metabolism

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This document contains complete and correct answers to Exam 2 from NUTR 280 at James Madison University (JMU) for the academic year 2025/2026. It is a high-quality review resource covering carbohydrate chemistry, digestion, metabolism, and dietary recommendations. The material is formatted in Q&A style and is ideal for exam preparation and foundational review in undergraduate nutrition and health science programs. Key topics covered include: Types of carbohydrates: Monosaccharides, disaccharides, polysaccharides, oligosaccharides, starch, glycogen, and fiber Carbohydrate digestion and absorption: Enzymatic breakdown, lactose intolerance, resistant starch, and portal circulation Glycemic concepts: Glycemic response, glycemic index, glycemic load, and their impact on insulin secretion and blood glucose levels Fiber types and functions: Soluble vs. insoluble fiber, health benefits, recommended daily intake for men and women Dietary guidelines and nutrition labeling: MyPlate recommendations, added sugars, and enrichment vs. refinement Metabolic pathways: Glycolysis, aerobic metabolism, ketosis, and hormonal regulation via insulin and glucagon This document is especially useful for: Undergraduate students enrolled in Nutrition, Dietetics, Health Sciences, or Biology programs JMU students preparing for NUTR 280 midterms or final exams Learners needing reinforcement in macronutrient metabolism and dietary health assessments Fully aligned with university-level course content, this study guide ensures structured revision and provides high-yield explanations to support success in coursework and assessments. Keywords: NUTR 280, carbohydrates, fiber, glycemic index, glucose metabolism, glycolysis, insulin, glucagon, refined grains, enrichment, MyPlate, starch digestion, dietary fiber, ketosis, JMU nutrition exam

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NUTR 280 Exam 2 JMU 2025/2026 Exam
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Refined - 🧠 ANSWER ✔✔refers to foods that have undergone processing

that changes or removes various components of the original food


unrefined - 🧠 ANSWER ✔✔foods eaten either just as they are found in

nature or with only minimal processing, such as cooking


whole- grain product - 🧠 ANSWER ✔✔entire kernel: bran, germ, and

endosperm


endosperm - 🧠 ANSWER ✔✔which part of the grain kernel do refined

grains contain


enrichment - 🧠 ANSWER ✔✔addition to the food of specific amounts of

nutrients to replace those lost during processing

, iron, riboflavin, niacin, thaimin - 🧠 ANSWER ✔✔list 4 commonly enriched

nutrients


refined sugar - 🧠 ANSWER ✔✔sugars added to food during processing and

account for almost 15% of calories consumed in typical American diet


15 - 🧠 ANSWER ✔✔% of calories eaten by added sugars in typical

American diet


empty calories - 🧠 ANSWER ✔✔refined sugars contribute _________

_______ to the diet due to loss of fiber, vitamins, and minerals found in the

original plant


fruit and milk - 🧠 ANSWER ✔✔foods w/ natural sugars: calories from sugar

high nutrient density due to vitamins, minerals, and phytochemicals


added sugars - 🧠 ANSWER ✔✔new change to food labels includes


sugar unit - 🧠 ANSWER ✔✔a sugar molecule that cannot be broken down

to yield other sugars


monosaccarides - 🧠 ANSWER ✔✔1 single sugar unit


glucose, galatcose, fructose

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