Healthy Gut Module 4 Quiz by Elan Zusman | Aug 8, 2017 | 0 comments Welcome to your Healthy Gut Module 4 Quiz Name Email 1. Which of the following is true: a) High fat diets help the intestines by providing SCFA b) Alteration to diet account for 57% of the changes in gut bacteria c) Low carbohydrate diets increase levels of lactobacillus d) Dysbiosis in known to be long term A B C D2. Those following a Paleo diet need to: a) Watch their ratio of Omega 3:6 b) Make sure they are consuming resistant starch c) Increase to fruit and vegetable ratio to animal products d) All of the above e) None of the above A B C D E3. Calorie restriction diets: a) Decrease good and bad bacteria b) Should contain mainly carbohydrates c) Helps the intestinal system function better d) Is only for people with colitis A B C D4. What strain is common to all fermented foods (that we know of)? a) L. Brevis b) L. Plantarum c) L. Mesenteroides d) S. Cerevisiae A B C D5. Which of the following has a strain that helps detox out Bisphenol A? a) Sauerkraut b) Kimchi c) Milk Kefir d) Kombucha A B C D6. Water and Milk Kefir Grains a) Are also known as a SCOBY b) Are a combination of yeast and good bacteria c) Have strains that cannot survive when separated d) All of the above e) None of the above A B C D E7. Kombucha a) Helps with arthritis b) Has the same benefits as green tea c) Is helpful for h-pylori d) All of the above e) None of the above A B C D E8. A diet that removes certain prebiotic food is a) GAPS b) Specific Carbohydrate Diet c) FODMAPs d) Metabolic Balance A B C D9. Which if the following is true? a) Jerusalem artichokes contain both types of prebiotics b) Oligosaccharides are only 3 monosaccharides long c) Prebiotics are not present in all fruits and vegetables d) Fermented foods and prebiotics should be consumed separately A B C D10. Algae like spirulina and chlorella a) Competes with our good gut flora as a microorganism b) Is a source of glutamine and prebiotics c) Contains harmful toxins we need to avoid d) All of the above e) None of the above A B C D E11. The issue with GMOs is the a) Excessive use of glyphosate b) The technology interferes with prebiotic fiber in plants c) There is no known issue with GMOs d) None of the above e) All of the above A B C D E12. Which of the following is a factor for developing food sensitivity or allergy? a) Only eating the food occasionally b) The plant was not sprayed with a fungicide to kill mold c) The food is more prone to developing mold spores than nature intended d) Only genetic factors are involved A B C D13. We react to foods because: a) We are not meant to eat foods the way we are b) We need this reactivity as part of the digestive process c) Dysbiosis promotes inflammation to foods d) We eat too many different foods that our system is not used to A B C D14. Dipetidyl Peptidase IV a) Is a hormone that regulate the digestion of gluten b) Is an enzyme that helps with the digestion of gluten c) Causes a reaction to gluten in most people d) All of the above e) None of the above A B C D15. For a client using a food protocol a) They need at least 2 servings of fermented foods per day b) They need to avoid butter c) They should always avoid prebiotics in the beginning d) They only need the steps to good digestion if they are Client Type II A B C D16. Which of the following is true? a) Fermenting whole grain kernels takes 24 hours b) Cooked legumes can be fermented but cooked grains cannot c) Chia seeds will absorb the liquid they are fermented in d) All of the above e) None of the above A B C D E17. Cumin is helpful for a) Preventing food from fermenting in the digestive tract b) Stimulating the release of bile c) Activating the salivary glands d) All of the above e) None of the above A B C D E18. Which of the following helps with bad breath a) Cinnamon b) Fennel c) Coriander d) Ginger A B C D19. Which of the following is true? a) Both have anti-inflammatory properties. b) Wine helps Candidiasis but beer does not c) Wild yeasts are found in both beer and wine d) Wine stimulates gastric juices A B C D20. Which of the following is true? a) All yogurts are made with L. Bulgaricus and S. Thermophilus b) Commercial yogurt is fermented for 4 hours c) Yogurt with L. Bulgaricus and S. Thermophilus can help h. pylori ulcers and aspirin-related ulcers d) Anyone who is lactose intolerant can tolerate yogurt A B C DTime is Up! Submit a Comment Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.