Question 1

Alcohol sugars and alcohol are similar in chemical structure to carbohydrates.​

Accepted Answer

A) True 
 B)False

Question 2

​Which carbohydrates supplies the body with four calories per gram?

Accepted Answer

A) ​simple sugars only 
B) complex carbohydrates only 
C) dietary fiber only 
D) simple sugars and complex carbohydrates 
E) ​complex carbohydrates and dietary fiber 
A) ​simple sugars only 
B) complex carbohydrates only 
C) dietary fiber only 
D) simple sugars and complex carbohydrates 
E) ​complex carbohydrates and dietary fiber

Question 3

Match each term with the appropriate definition.​
-glycemic index​

Accepted Answer

A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits 
A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits

Question 4

Acid production by bacteria increases within _____ minutes of exposure to sugar.​

Accepted Answer

A) ​2 
B) 5 
C) 10 
D) 12 
E) ​15 
A) ​2 
B) 5 
C) 10 
D) 12 
E) ​15

Question 5

Artificial sweeteners _____.​

Accepted Answer

A) ​are a significant source of energy 
B) are sweeter than sucrose 
C) are considered added sugar 
D) promote weight loss 
E) ​promote tooth decay 
A) ​are a significant source of energy 
B) are sweeter than sucrose 
C) are considered added sugar 
D) promote weight loss 
E) ​promote tooth decay

Question 6

Match each term with the appropriate definition.​
-​simple sugars

Accepted Answer

A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits 
A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits

Question 7

Match each term with the appropriate definition.​
-insulin resistance

Accepted Answer

A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits 
A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits

Question 8

Match each term with the appropriate definition.​
-lactose maldigestion

Accepted Answer

A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits 
A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits

Question 9

Match each term with the appropriate definition.​
-​alcohol sugars

Accepted Answer

A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits 
A) chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms 
B) carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​ 
C) simple sugars consisting of one sugar molecule 
D) simple sugars consisting of two molecules of monosaccharides linked together 
E) the body's storage form of glucose
F)simple sugars containing an alcohol group in their molecular structure
G)rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
H)form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
I)carbohydrates containing many molecules of monosaccharides linked together
J)condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
K)disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
L)condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
M)disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
N)soft,sticky,white material on teeth that is formed by bacteria 
O)measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
P)term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
Q)components of plants that cannot be digested by human digestive enzymes and confer health benefits

Question 10

​Which food has the highest simple sugar content?

Accepted Answer

A) ​Apple Jacks (1 oz) 
B) skim milk (1 cup) 
C) Raisin Bran (1 oz) 
D) corn (½ cup) 
E) ​apple (1 medium) 
A) ​Apple Jacks (1 oz) 
B) skim milk (1 cup) 
C) Raisin Bran (1 oz) 
D) corn (½ cup) 
E) ​apple (1 medium)

Exam 12: Useful Facts about Sugars: Starches: and Fiber

Alcohol sugars and alcohol are similar in chemical structure to carbohydrates.​

​Which carbohydrates supplies the body with four calories per gram?

Match each term with the appropriate definition.​ -glycemic index​

Acid production by bacteria increases within _____ minutes of exposure to sugar.​

Artificial sweeteners _____.​

Match each term with the appropriate definition.​ -​simple sugars

Match each term with the appropriate definition.​ -insulin resistance

Match each term with the appropriate definition.​ -lactose maldigestion

Match each term with the appropriate definition.​ -​alcohol sugars

​Which food has the highest simple sugar content?

Key Nutrition Concepts and Terms

The Inside Story about Nutrition and Health

Ways of Knowing about Nutrition

Understanding Food and Nutrition Labels

Nutrition, Attitudes, and Behavior

Healthy Diets: the Dietary Guidelines: MyPlate: and More

How the Body Uses Food: Digestion and Absorption

Calories: Food: Energy: and Energy Balance

Obesity to Underweight: The Highs and Lows of Weight Status

Weight Control: The Myths and Realities

Disordered Eating:Anorexia Nervosa: Bulimia: and Pica

Diabetes Now

Alcohol: The Positives and Negatives

Proteins and Amino Acids

Vegetarian Diets

Food Allergies and Intolerances

Fats and Cholesterol in Health

Nutrition and Heart Disease

Vitamins and Your Health

Phytochemicals

Diet and Cancer

Good Things to Know About Minerals

Dietary Supplements and Functional Foods

Water Is an Essential Nutrient

Nutrition:Gene Interactions in Health and Disease

Nutrition and Physical Fitness for Everyone

Nutrition and Physical Performance

Good Nutrition for Life: Pregnancy: Breastfeeding: and Intimacy

Nutriton for Growing Years: Childhood and Adolescence

Nutrition and Health Maintenance for Adults of All Ages

The Multiple Dimensions of Food Safety

Aspects of Global Nutrition

Filters

Alcohol sugars and alcohol are similar in chemical structure to carbohydrates.

Which carbohydrates supplies the body with four calories per gram?

Match each term with the appropriate definition. -glycemic index

Acid production by bacteria increases within _____ minutes of exposure to sugar.

Artificial sweeteners _____.

Match each term with the appropriate definition. -simple sugars

Match each term with the appropriate definition. -insulin resistance

Match each term with the appropriate definition. -lactose maldigestion

Match each term with the appropriate definition. -alcohol sugars

Which food has the highest simple sugar content?