Deck 2: Carbohydrates

Question 1

Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks.

Answer 1

False

Question 2

Which of the following is a simple carbohydrate?

A)starch
B)glycogen
C)sucrose
D)some fibers

Answer 2

C

Question 3

Which of the following does not come exclusively from plants?

A)glucose
B)maltose
C)fructose
D)galactose

Answer 3

D

Question 4

A client consumes 2000 kcalories per day and 200 grams of carbohydrate.This person meets the current dietary recommendations for carbohydrate intake.

Question 5

of the following terms are used to describe sucrose except:

A)white sugar.
B)milk sugar.
C)table sugar.
D)cane sugar.

Question 6

main function of carbohydrates in the body is to:

A)furnish the body with energy.
B)provide material for synthesizing cell walls.
C)synthesize fat.
D)insulate the body to prevent heat loss.

Question 7

hormone that moves glucose from the blood into the cells is:

A)glucagon.
B)insulin.
C)testosterone.
D)sucrose.

Question 8

molecule of sucrose contains _____ molecule(s) of glucose.

A)one
B)two
C)three
D)four

Question 9

Which of the following is the principal carbohydrate in milk?

A)galactose
B)fructose
C)sucrose
D)lactose

Question 10

6.Cindy consumed 2 servings of vegetables, 2 servings of fruit, 5 servings of whole grains, and 2 servings of legumes during the day.Cindy meets the DV recommendation for fiber for the day.

Question 11

Which of the following compounds is a disaccharide?

A)glucose
B)fructose
C)lactose
D)galactose

Question 12

Most food fiber is kcalorie-free.

Question 13

primary source of energy for the brain and nervous system under normal conditions is:

A)sucrose.
B)amino acids.
C)fructose.
D)glucose.
E)fatty acids.

Question 14

principle carbohydrate in cakes and cookies is:

A)fructose.
B)galactose.
C)maltose.
D)sucrose.

Question 15

Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.

Question 16

_____ are the basic units of all carbohydrates.

A)monosaccharides
B)disaccharides
C)polysaccharides
D)sucrose molecules

Question 17

Which monosaccharide is found most often in nature as a part of a disaccharide?

A)glucose
B)fructose
C)maltase
D)galactose

Question 18

A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets.According to the USDA Food Guide recommendations, the client's sugar intake is within the guidelines.

Question 19

most familiar source of sucrose is:

A)bread.
B)table sugar.
C)milk.
D)meat.
E)fruit.

Question 20

Three monosaccharides important in nutrition are:

A)glucose, lactose, and fructose.
B)fructose, glucose, and sucrose.
C)maltose, fructose, and lactose.
D)galactose, sucrose, and lactose.
E)fructose, glucose, and galactose.

Question 21

_____ escape digestion and absorption in the small intestine.

A)Resistant starches
B)Polysaccharides
C)Bacteria
D)Disaccharides

Question 22

sugars in fruits, vegetables, grains, and milk are:

A)usually added to these foods.
B)considered discretionary kcalories.
C)naturally occurring.
D)resistant to digestion.

Question 23

Chemically, lactose is a:

A)monosaccharide.
B)disaccharide.
C)dextrose.
D)polysaccharide.

Question 24

Excess glucose in the blood is converted into glycogen and stored primarily in the:

A)brain and liver.
B)liver and muscles.
C)blood cells and brain.
D)pancreas and brain.

Question 25

example of a polysaccharide is:

A)starch.
B)meat.
C)fruit.
D)protein.

Question 26

of the following fibers are used by the food industry as additives or stabilizers except:

A)pectins.
B)gums.
C)lignins.
D)mucilages.

Question 27

steady upward trend in sugar consumption among Americans can be attributed to:

A)consumer demand.
B)food manufacturers.
C)better food preservation techniques.
D)improved food safety practices.

Question 28

richest sources of starch are:

A)fruits.
B)grains.
C)vegetables.
D)soybeans.

Question 29

Cellulose, pectin, hemicellulose, and gums are:

A)artificial sweeteners.
B)sugar alcohols.
C)fibers.
D)simple carbohydrates.

Question 30

_____ is a fiber found in all vegetables, fruits, and legumes.

A)Hemicelluose
B)Pectin
C)Mucilage
D)Cellulose

Question 31

Fibers are categorized by:

A)the type of chemical bonds that hold them together.
B)their chemical and physical properties.
C)the number of hydrogen molecules they contain.
D)their ability to be digested by human enzymes.

Question 32

Which of the following statements best describes the role of sugar in the development of obesity?

A)Sugar consumption is a direct cause of weight gain leading to obesity.
B)The increased use of added sugars by food manufacturers is the cause of obesity.
C)Sugar contributes to obesity when it is part of excessive energy intakes.
D)There is a direct correlation between the consumption of added sugars and the rise in obesity.

Question 33

Whole grains, vegetables, legumes, and fruits are rich sources of:

A)sucrose.
B)dietary fiber.
C)fat.
D)glycogen.

Question 34

Polysaccharides are composed of:

A)one glucose unit.
B)two glucose units.
C)three glucose units.
D)many glucose units.

Question 35

According to the World Health Organization's recommendations, no more than _____% of daily kcalories should come from added sugars.

A)5
B)10
C)15
D)20

Question 36

Which of the following statements about excessive sugar consumption is true?

A)It causes cancer.
B)It causes heart disease.
C)It causes dental caries.
D)It causes hyperactive behavior in children.

Question 37

Which of the following carbohydrates is a polysaccharide?

A)fructose
B)starch
C)maltose
D)lactose

Question 38

stored form of glucose in the body is called:

A)glycogen.
B)insulin.
C)fat.
D)muscle.

Question 39

leading source of added sugar in the American diet is:

A)baked goods such as cookies and cakes.
B)fruit packed in heavy syrup.
C)soft drinks and other sugar-sweetened beverages.
D)chocolate bars and other candy treats.

Question 40

Which of the following fibers is a nonpolysaccharide?

A)cellulose
B)lignin
C)pectin
D)gum

Question 41

Ice Cream
A carton of ice cream contains the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan.
Refer to Ice Cream.How many artificial sweeteners are contained in the product?

A)one
B)two
C)three
D)four

Question 42

artificial sweetener sucralose is made from:

A)sucrose.
B)an amino acid.
C)aspartame.
D)maltose.

Question 43

Which of the following groups contains the least carbohydrate?

A)grains and starchy vegetables
B)nuts and dried fruits
C)milk and cheese
D)fruits and vegetables

Question 44

many kcalories are provided by 100 grams of carbohydrate?

A)100
B)200
C)300
D)400

Question 45

Which of the following statements is not true regarding the health benefits of fiber?

A)Fiber aids in weight management.
B)Fiber aids in reducing the risk of type 2 of diabetes.
C)Fiber aids in overall health of the gastrointestinal tract.
D)Fiber aids in the prevention of osteoporosis.

Question 46

Which of the following foods would you recommend to someone interested in lowering his or her blood cholesterol level?

A)wheat bread
B)oatmeal
C)strawberries
D)pork

Question 47

Carbohydrate should contribute approximately _____% of the total daily energy intake.

A)35-40
B)45-55
C)45-65
D)55-60

Question 48

2000-kcalorie diet that provides 175 grams of carbohydrate provides:

A)inadequate carbohydrate.
B)excessive carbohydrate.
C)an appropriate amount of carbohydrate.
D)inadequate fiber.

Question 49

Jeff consumed the following foods for a meal: small baked potato, ½ cup of carrots, 1 cup skim milk, and 1 small banana.Approximately how many grams of carbohydrate did Jeff consume?

A)47
B)57
C)66
D)69

Question 50

Ice Cream
A carton of ice cream contains the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan.
Refer to Ice Cream.How many alternative sweeteners are contained in this product?

A)one
B)two
C)three
D)four

Question 51

Sweeteners that yield energy are called:

A)nutritive sweeteners.
B)artificial sweeteners.
C)resistant sweeteners.
D)glycemic sweeteners.

Question 52

Foods richest in carbohydrates are:

A)eggs, cheese, and milk.
B)rice, broccoli, and apples.
C)milk, nuts, and oils.
D)mayonnaise, butter, and salad dressing.

Question 53

Soluble fiber can help reduce blood cholesterol levels by:

A)converting cholesterol into vitamin D.
B)binding cholesterol and carrying it out of the body with the feces.
C)blocking the absorption of bile.
D)preventing the production of bile.

Question 54

_____ describes the effect a food has on blood glucose levels.

A)glycemic index
B)insulin index
C)solubility factor
D)viscosity index

Question 55

Grains, legumes, and root vegetables contain predominantly:

A)simple sugars and fiber.
B)starches and fiber.
C)fat and fiber.
D)simple sugars and fat.

Question 56

Which of the following is the most effective at alleviating constipation?

A)cellulose
B)pectin
C)gums
D)psyllium

Question 57

Soluble fibers are found in:

A)celery, wheat bran, and corn.
B)kidney beans, apples, and oatmeal.
C)corn, apples, and sunflower seeds.
D)celery, soybeans, and bran flakes.

Question 58

Dietary Reference Intake for dietary fiber is approximately _____ grams per day.

A)10-15
B)15-25
C)25-35
D)35-50

Question 59

artificial sweetener that is similar in structure to fructose is:

A)tagatose.
B)neotame.
C)sucralose.
D)stevia.

Question 60

Which of the following ingredients represents a sugar alcohol?

A)polydextrose
B)maltitol
C)cellulose
D)aspartame

Question 61

glycemic index ranks carbohydrate foods based on their effect on:

A)blood glucose and insulin levels.
B)blood pressure.
C)weight.
D)blood cholesterol and triglyceride levels.

Question 62

glycemic index of a food can be measured by comparing the increase in one's blood glucose levels after consuming a carbohydrate to that caused by a reference food such as:

A)white bread.
B)a banana.
C)ice cream.
D)oatmeal.

Question 63

Differentiate between added sugars and naturally occurring sugars.

Question 64

Discuss the harmful effects of excessive fiber intake.

Question 65

Does high-fructose corn syrup contribute to obesity more than other types of sugar? Explain your answer.

Question 66

Given the nutrient information on food labels, how could you determine the number of grams of starch in a food product?

Question 67

Aspartame is made from:

A)sucrose.
B)fructose.
C)two amino acids.
D)two monosaccharides.

Question 68

People with _____ may benefit from limiting their intake of high-GI foods.

A)heart disease
B)arthritis
C)diabetes
D)migraine headaches

Question 69

Compare and contrast the 6 FDA-approved artificial sweeteners.

Question 70

Which of the following breakfast foods has the lowest glycemic index?

A)cornflakes
B)instant oatmeal
C)white bagel
D)cooked oatmeal

Question 71

World Health Organization set an upper limit for fiber intake at _____ grams per day.

A)30
B)40
C)50
D)60

Question 72

High-fructose corn syrup is composed of:

A)fructose and glucose.
B)glucose and galactose.
C)sucrose and maltitol.
D)fructose and galactose.

Question 73

Of all the possible alternatives, why is carbohydrate the preferred energy source?

Question 74

Which of the following is the equivalent of 1 teaspoon of white sugar?

A)1 tablespoon of catsup
B)1 tablespoon of jelly
C)2 oz.of a carbonated soft drink
D)3 teaspoons of honey

Question 75

How would you respond to the statement that honey is more nutritious than white sugar?

Question 76

Describe how fiber-rich foods help with weight control.

Question 77

Factors that influence the GI value of a food include all of the following except the

A)structure of the starch.
B)fiber content in the food.
C)manner in which the food was processed.
D)time of day the food is consumed.

Question 78

A valid concern about excessive sugar consumption is:

A)an increased risk for developing cancer.
B)its contribution to behavioral problems in children.
C)the potential for malnutrition.
D)an increased risk for developing hypertension.

Question 79

Which of the following statements most accurately reflects current recommendations about the glycemic index?

A)People with type 2 diabetes may benefit from limiting high-GI foods.
B)High-GI foods such as potatoes and bread should be avoided.
C)There is ample evidence that low-GI diets should be recommended for the general population.
D)All foods with a GI greater than 70 should be avoided until further research is done.