1. Which of the following statements about fiber is true?
   1. It is a non-digestible carbohydrate
   2. It undergoes fermentation in the large intestine
   3. It provides physiological benefits
   4. A and B
   5. All statements are true
2. Which term describes the non-digestible carbohydrates and lignin that are intrinsic and intact in plants?
   1. Insoluble fiber
   2. Dietary fiber
   3. Functional fiber
   4. Total fiber
   5. None of the above
3. Traditional classification of fiber based on its ability to dissolve in water has been proposed to be replaced by a new classification based on ____________.
   1. Food source or origin
   2. Fermentability
   3. Viscosity
   4. Health benefits
   5. Chain length
4. Which of the following accurately describes functional fiber?
   1. A type of prebiotic fiber
   2. Isolated, extracted or manufactured fiber that can be added to foods
   3. The sum of dietary fiber and added fiber
   4. A non-digestible carbohydrate intrinsic in plant foods
   5. None of the above
5. Which of the following is a key characteristic for classifying functional fiber?
   1. Absorbs water in the digestive tract to aid in laxation and promote regularity
   2. Forms a viscous gel that is fermented in the colon
   3. Demonstrates a physiological benefit
   4. Found in fruits, vegetables, legumes, and seeds
   5. All of the above
6. Dietary fiber and functional fiber both provide physiological benefits and are not differentiated within the intestinal tract.
   1. True
   2. False
7. Beta-glucan, psyllium and wheat fibers are examples of dietary fiber but would be classified as a functional fiber if isolated before adding as an ingredient to foods.
   1. True
   2. False
8. What is the primary mechanism(s) by which fibers may offer physiological benefits in humans?
   1. Absorbs water to provide bulk and aid in laxation
   2. Forms a viscous gel-like substance that lowers serum cholesterol and modulates blood glucose
   3. Produces short-chain fatty acids from the fermentation of fiber by friendly bacteria
   4. All of the above
   5. None of the above
9. What was the primary conclusion of the review of studies on whole grains and evidence for reducing risk of cardiovascular disease conducted by the Life Sciences Research Office (LRSO)?
   1. Soluble fiber as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.
   2. Whole-grain health effects on cardiovascular disease are supported only when a broader concept of whole grain that
             includes the presence of fiber-rich bran or germ is applied.
   3. For each 10 gram increment of fiber intake, there is a 14% decrease in heart disease risk
   4. Whole grains can significantly lower the risk of diabetes
   5. All of the above
10. A fiber-rich diet can aid in managing weight by
    1. Increasing the energy density of the diet
    2. Promoting satiety
    3. Slowing down the rate of eating because high-fiber foods take longer to chew
    4. B and C
    5. All of the above
11. Which of the following health benefits are associated with adequate intakes of fiber in children?
    1. Less likely to be overweight
    2. Lower blood cholesterol levels
    3. Less constipation
    4. More healthful eating habits overall
    5. All of the above
12. The Adequate Intake (AI) level for fiber established by the Institute of Medicine is
    1. 25-38 grams per day
    2. 14 grams per 1,000 calories
    3. 25 grams per 1,000 calories
    4. Age plus five grams
    5. 25 grams per day
13. The typical American diet provides about how many grams of fiber daily?
    1. Less than 8 grams
    2. 8-12
    3. 13-18
    4. 19-24
    5. 25-38
14. Which is not true about America’s fiber intake?
    1. 9 out of 10 do not meet recommended fiber intakes
    2. Fiber is considered a shortfall nutrient in the 2005 Dietary Guidelines for Americans
    3. It takes over 25 foods, on average, to deliver the fiber currently consumed
    4. According to a modeling exercise using NHANES intake data, adults would need to double their consumption
              of the fiber-containing foods in their diets in order to achieve fiber intake goal of 28 grams/day.
    5. All of the above are true.
15. Approximately how many more calories would adults consume if they were to meet daily fiber goals by doubling the fiber-containing foods in their diets?
    1. 100 calories
    2. 500 calories
    3. 1,000 calories
    4. 1,500 calories
    5. There would be no increase in calories
16. Which statement is not true about fiber and whole grains?
    1. “Whole grain” on a food label means that the product is at least a “good” source of fiber.
    2. Consumers who eat cereals made with whole grains have higher fiber intakes.
    3. Consumers could significantly increase their fiber intake if they specifically choose a whole-grain cereal
              that was also a good source (3 grams per serving) or excellent source (5 grams or more per serving) of fiber.
    4. The type of grain, amount of bran, density of the product, and moisture content are factors that determine
              the amount of fiber in whole-grain packaged foods.
    5. Consumers often view fiber and whole grains as one in the same.
17. Consumers choosing cereals made with whole grains can increase their fiber intake by flipping to the Nutrition Facts panel to see how much fiber the cereal provided (rather than assume it contained fiber)?
    1. True
    2. False
18. Which factor(s) is likely contributing to America’s fiber deficit?
    1. Inadequate intakes of fruits, vegetables, legumes and whole grains
    2. Consumer belief that products made with whole grain are good sources of fiber
    3. Lack of agreement on sources of fiber to include in definition for dietary fiber
    4. A and B
    5. All of the above
19. What are some of the potential outcomes of adding fiber to processed foods?
    1. Increased intakes of fruits, vegetables, legumes and fiber-rich whole grains
    2. A greater variety of fiber-rich foods for consumers to chose from
    3. Improved health outcomes associated with greater fiber intake
    4. All of the above
    5. B and C
20. To help correct the fiber deficit, Americans should:
    1. Aim to meet recommended daily amounts of fruits, vegetables, legumes and fiber-rich whole grains
    2. Look for the fiber content of foods made with whole grain
    3. Include more foods that are at least a good source of fiber in their diet
    4. Flip to the Nutrition Facts to get the full information on fiber content of foods
    5. All of the above
21. Because different fibers have different physiological benefits, a mixture of fibers – including both “dietary” and “functional” fibers - from a variety of food sources is desirable.
    1. True
    2. False

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