an example of a disaccharide is

ATI LPN

ATI Nutrition Proctored Exam 2019 Answers

1. Which of the following is an example of a disaccharide?

A. Glucose.
B. Fructose.
C. Galactose.
D. Maltose.

Correct answer: D

Rationale: The correct answer is D, Maltose. A disaccharide is formed when two monosaccharides are joined together. Glucose, fructose, and galactose are all monosaccharides, not disaccharides. Therefore, they are not examples of disaccharides.

2. At what pH does the digestion of protein by pepsin in the stomach require?

A. 1.8 and 3.5.
B. 4.8 and 7.0.
C. 6.8 and 8.5.
D. 7.8 and 10.0.

Correct answer: A

Rationale: The correct answer is A: 1.8 and 3.5. Pepsin, an enzyme involved in protein digestion, functions optimally in an acidic environment, specifically between pH 1.8 and 3.5. This low pH is necessary for pepsin to break down proteins effectively. Choices B, C, and D are incorrect because pepsin requires a highly acidic environment, ruling out the pH ranges listed in those options.

3. Which of the following are macronutrients?

A. Minerals.
B. Proteins.
C. Vitamins.
D. Enzymes.

Correct answer: B

Rationale: Proteins are indeed macronutrients, along with carbohydrates and fats. Macronutrients are nutrients that provide energy and are required in large amounts by the body. Minerals and vitamins are considered micronutrients, as they are needed in smaller quantities. Enzymes, on the other hand, are not nutrients but rather biological molecules that act as catalysts in biochemical reactions.

4. The Dietary Guidelines are published and revised by the U.S. Department of Agriculture in association with the:

A. Department of Health and Human Services.
B. National Institutes of Health.
C. National Academy of Sciences.
D. Food and Nutrition Board.

Correct answer: A

Rationale: The correct answer is A. The U.S. Department of Agriculture collaborates with the Department of Health and Human Services to publish and revise the Dietary Guidelines for Americans. This collaboration ensures that the guidelines encompass both agricultural and health aspects. Choices B, C, and D are incorrect as they are not directly involved in the publication and revision of the Dietary Guidelines. The National Institutes of Health focuses on medical research, the National Academy of Sciences provides independent scientific advice, and the Food and Nutrition Board is a part of the National Academies of Sciences, Engineering, and Medicine.

5. Why is fat important in the diet?

A. It supplies a constant source of vitamins.
B. It speeds up the digestive process.
C. It provides satiety.
D. It stimulates the release of important digestive enzymes.

Correct answer: C

Rationale: Fat is important in the diet because it provides satiety. Fat slows down digestion and absorption, which helps in making you feel full longer. This feeling of fullness is crucial in controlling food intake and managing weight. Choices A, B, and D are incorrect because fat's main role in providing satiety is related to slowing down digestion, not supplying a constant source of vitamins, speeding up digestion, or stimulating the release of digestive enzymes. While some types of fats can provide certain vitamins, the main purpose of fat in satiety is not vitamin supply.