DINING WITH DIABETES SPINQUEST GAME QUESTIONS

Carbohydrates and Sweeteners

1. Name one of three food categories that raise blood glucose levels.Starches, fruits, milk

2. What is the process that changes carbohydrates into blood glucose?Digestion

3. What are the three divisions of the dinner plate as outlined by the Idaho Plate Method and what proportion does each section constitute?

Vegetables – ½Starches – ¼Meat – ¼

4. When looking for carbohydrate information on food labels, the Nutrition Facts label will not give you the number of total carbohydrates in the food.

False

5. Diabetics should never eat dessert because their blood sugar level will increase?

False: Diabetics should plan the dessert as part of their total carbohydrate consumption in the meal but they should not eat a food high in sugar in place of nutrient-dense foods.

6. Name one of several functions of sugar in a recipe.

Provides sweet tasteProduces a golden colorTenderizesProvides moistureContributes to the volume

7. Artificial sweeteners provide what function in a recipe?Sweet taste

8. Beverages, frozen desserts, pie fillings, sauces, gelatins, and puddings turn out well when sugar substitutes are used for the sugar in a recipe.

True

9. It is usually safe to reduce sugar in a recipe by ¼ to 1/3.True

10. Fruit purees can be used in some recipes to replace the fat, but they may not reduce the carbohydrate content of the food.

True

11. You may capitalize on the sweetening power of a recipe by combining artificial sweeteners.

True

12. How much sugar per serving is usually acceptable to most diabetics?

One teaspoon of sugar