91.Which of the following differentiates type 1 diabetes from type 2 diabetes?

a.Type 1 diabetes is more common.

b.Type 1 diabetes is associated with obesity.

c.Type 1 diabetes is caused by an excessive intake of dietary carbohydrates.

d.Type 1 diabetes always requires insulin therapy.

92.A person with a fasting blood glucose level of 5.6 mmol/L would be classified as which of the following?

a.normal

b.pre-diabetic

c.a type 1 diabetic

d.a type 2 diabetic

93.Which of the following is a characteristic of the conditions diabetes and hypoglycemia?

a.does not have a genetic susceptibility

b.is not associated with increases in body weight

c.responds to insulin administration and chromium supplements

d.benefits from the inclusion of fibre-rich foods and consumption of smaller, more frequent meal

94.Your nephew Jimmy, who is 10 years old, has been giving himself a shot of insulin in the thigh every day for the past year. From which of the following conditions does Jimmy most likely suffer?

a.hypoglycemia

b.type 1 diabetes

c.type 2 diabetes

d.non-insulin dependent diabetes mellitus

95.Which of the following generally differentiates people with  type 2 diabetes  from those with type 1 diabetes?

a.They have a higher prevalence of obesity.

b.They are more likely to require insulin therapy.

c.Their disease is thought to have resulted from genetic susceptibility in combination with an autoimmune response to a virus.

d.They fail to respond to the insulin made by the pancreas.

96.Which of these terms describes how quickly glucose is absorbed from a food after ingestion, how high blood glucose rises as a result, and how quickly blood glucose returns to normal?

a.diabetes index

b.glycemic index

c.diabetes potential

d.glycemic response

97.What glycemic index category would include yogurt and cheese?

a.low

b.moderate

c.high

d.very high

98.A person eating lots of white bread, white rice, and ready-to-eat cereals would have a diet with a glycemic index that is at which of the following levels?

a.very low

b.low

c.moderate

d.high

99.Which of the following describes the glycemic index of foods?

a.a way of ranking foods according to their potential to increase blood glucose

b.the newest, most practical means for planning diets for people with diabetes

c.a well-utilized, highly valued mechanism to control the intake of simple sugars

d.a measure of the percentage of digestible carbohydrates in relation to total energy content of the food

100.In a person with type 2 diabetes, which of the following foods would ordinarily promote the least favourable glycemic effect?

a.chocolate

b.ice cream

c.baked potato

d.baked beans