Deck 3: Carbohydrates

Question 1

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.

Answer 1

E

Question 2

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

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

Answer 2

D

Question 3

The 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.
E) build muscle.

Answer 3

A

Question 4

Cindy consumed 1 cup of broccoli (3g/serving) , 1 cup of strawberries (2g/serving) , 1oz 100% bran cereal (10g/serving) , and 1/2 cup of black beans (8g/serving) during the day. Cindy met the DV recommendation for fiber for the day.

Question 5

Fructose is:

A) the sweetest of the sugars.
B) known as milk sugar.
C) abundant in whole grains.
D) also known as dextrose.
E) combines with glucose to make lactose.

Question 6

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

Question 7

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

Question 8

The 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 9

Most dietary fiber provides little or no energy.

Question 10

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

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

Question 11

Which of the following compounds is a disaccharide?

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

Question 12

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

Question 13

The most familiar source of sucrose is:

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

Question 14

Fructose occurs naturally in:

A) bread.
B) milk.
C) meats.
D) fruits.
E) glucose.

Question 15

Which of the following occurs mostly as part of lactose?

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

Question 16

A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. This client's sugar intake falls within the same range as added sugar intakes for the Dietary Guidelines for Americans recommendations.

Question 17

What happens when blood glucose falls too low?

A) Glucagon promotes breakdown of muscle glycogen.
B) Glucagon promotes breakdown of liver glycogen.
C) Insulin promotes glycogen synthesis in the liver.
D) Insulin promotes glycogen synthesis in the muscle.
E) Insulin promotes breakdown of muscle glycogen.

Question 18

The principal carbohydrate used to sweeten homemade iced tea is:

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

Question 19

High-fructose corn syrup and fruit juice concentrate are examples of:

A) starches.
B) disaccharides.
C) added sugars.
D) fibers.
E) fats.

Question 20

What are the basic units of all carbohydrates?

A) glucose
B) disaccharides
C) polysaccharides
D) sucrose molecules
E) glycogen

Question 21

Which of the following escape digestion and absorption in the small intestine?

A) r esistant starches
B) p olysaccharides
C) b acteria
D) d isaccharides
E) w hole grains

Question 22

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

A) consumer demand.
B) bans on sugary soft drinks.
C) better food preservation techniques.
D) improved food safety practices.
E) food manufacturers.

Question 23

The leading source of added sugars 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.
E) hidden sugars, such as ketchup or sauces.

Question 24

Which of the following carbohydrates is a polysaccharide?

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

Question 25

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

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

Question 26

According to the World Health Organization's recommendations, no more than what percentage of daily kcalories should come from added sugars?

A) 5
B) 10
C) 15
D) 20
E) 25

Question 27

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.
E) their ability to dissolve in water.

Question 28

Polysaccharides are composed of:

A) one glucose unit.
B) two glucose units.
C) two fructose units.
D) many glucose units.
E) only disaccharides.

Question 29

Cellulose, pectin, hemicellulose, and gums are:

A) nonnutritive sweeteners.
B) sugar alcohols.
C) fibers.
D) forms of starch.
E) whole grains.

Question 30

The richest sources of starch are:

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

Question 31

One molecule of maltose can yield how many molecules of glucose?

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

Question 32

An example of a polysaccharide is:

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

Question 33

Which of the following is the principal carbohydrate in milk?

A) g alactose
B) fructose
C) sucrose
D) lactose
E) maltose

Question 34

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.
E) brain and muscles.

Question 35

Chemically, lactose is a(n):

A) monosaccharide.
B) disaccharide.
C) dextrose.
D) polysaccharide.
E) alternative sweetener.

Question 36

The stored form of glucose in the body is called:

A) glycogen.
B) insulin.
C) fat.
D) maltose.
E) protein.

Question 37

A food company wants to use a fiber to stabilize its new product. Which of the following would be least likely to be considered?

A) pectins
B) gums
C) lignins
D) mucilages
E) cellulose

Question 38

Which of the following is a fiber found in all vegetables, fruits, and legumes?

A) hemicelluose
B) pectin
C) mucilage
D) cellulose
E) lignins

Question 39

Which of the following fibers is a nonpolysaccharide?

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

Question 40

The 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.
E) known to add kcalories, but not nutrients.

Question 41

Which statements regarding the effects of fiber on the human body is true?  

A) Fiber causes weight gain.
B) Fiber contributes to the development of diabetes.
C) Fiber aids in overall health of the gastrointestinal tract.
D) Fiber aids in the prevention of osteoporosis.
E) Fiber increases blood cholesterol levels.

Question 42

Carbohydrate should contribute approximately what percentage of the total daily energy intake?

A) 35-40
B) 45-55
C) 45-65
D) 55-60
E) 70-80

Question 43

Which of the following describes the effect a food has on blood glucose levels?

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

Question 44

Foods richest in carbohydrates include:

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

Question 45

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 no correlation between the consumption of added sugars and the rise in obesity.
E) Alternatives to sugar (artificial sweeteners) are a greater contributor to obesity than sugar.

Question 46

What is the Dietary Reference Intake for dietary fiber?

A) 10-15 grams per day
B) 15-25 grams per day
C) 25-35 grams per day
D) 35-50 grams per day
E) 70-80 grams per day

Question 47

Grains and legumes contain predominantly:

A) sugars and fiber.
B) protein and fiber.
C) fat and fiber.
D) sugars and fat.
E) starches and fiber.

Question 48

The nonnutritive sweetener that is unsafe for people with phenylketonuria is:

A) aspartame.
B) neotame.
C) sucralose.
D) stevia.
E) saccharin.

Question 49

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

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

Question 50

The nonnutritive sweetener sucralose is made from:

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

Question 51

In the small intestine, amylase breaks starch down into which of the following? 

A) bacterial enzymes
B) maltase
C) maltose
D) amylase
E) lactase

Question 52

Which of the following ingredients is a sugar alcohol?

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

Question 53

Which statement 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.
E) It causes gallbladder inflammation.

Question 54

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

A) cellulose
B) pectin
C) gums
D) glycogen
E) lignins

Question 55

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

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

Question 56

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

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

Question 57

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) reducing bile excretion.
D) preventing the production of bile.
E) slowing glucose absorption.

Question 58

Sweeteners that yield energy are called:

A) nutritive sweeteners.
B) alternative sweeteners.
C) resistant sweeteners.
D) glycemic sweeteners.
E) nonnutritive sweeteners .

Question 59

A 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.
E) excessive protein.

Question 60

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.
E) celery, flax seeds, and corn.

Question 61

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

Question 62

The 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) potato chips.
B) a banana.
C) ice cream.
D) oatmeal.
E) white bread.

Question 64

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

Question 65

You are explaining the GI concept to a client with diabetes. Which factor should he focus on the least ?

A) structure of the starch
B) type of fiber in the food
C) manner in which the food was processed
D) time of day the food was consumed
E) amount of carbohydrate consumed

Question 66

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

A) Bran flakes
B) Oat bran bread
C) Yogurt
D) Orange juice
E) Bagel

Question 67

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

Question 68

Limiting their intake of high-GI foods can benefit those who are at risk for which disease?

A) infectious disease
B) arthritis
C) diabetes
D) migraine headaches
E) Crohn's disease

Question 69

The glycemic index ranks carbohydrate foods based on their effect on:

A) blood glucose levels.
B) blood cholesterol levels.
C) weight.
D) blood pressure.
E) body fat percentage.

Question 70

Discuss the harmful effects of excessive fiber intake.

Question 71

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
E) applesauce and pumpkin seeds

Question 72

Jeff consumed the following foods for a meal: small baked potato, ¹/₂ 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
E) 12

Question 73

What is blood glucose homeostasis, and how is it achieved within the body?

Question 74

Describe how fiber-rich foods help with weight control.