Certified Dietary Manager (CDM) Practice Exam

Refined flour is best described as nutrient-poor due to the processing it undergoes. During the refining process, the whole grain is milled to remove the bran and germ, which are the parts of the grain that contain many of the nutrients and fiber. This leaves primarily the starchy endosperm, which provides energy but lacks significant amounts of vitamins, minerals, and fiber that are present in whole grains. Consequently, refined flour has lower nutritional value compared to whole grain alternatives, making it a less healthy choice for individuals seeking to increase their intake of these important nutrients.

The other options incorrectly characterize refined flour. It is not high in fiber content, as much of the fiber is lost during processing. It does not contain all original nutrients because the refining process removes many beneficial components. Lastly, stating that it only contains sugar misrepresents its content, as refined flour consists predominantly of carbohydrates and some protein, but it does not primarily contain sugar.