Deck 4: Carbohydrates: Sugars, Starches, and Fibers

Question 1

Whole-grain products include the endosperm, bran, and germ components of the grain.

Answer 1

True

Question 2

Maltose and lactose are examples of complex carbohydrates.

Answer 2

False

Question 3

Which type of complex carbohydrates are depicted in the visual?

A) Insoluble fiber
B) Starch
C) Soluble fiber
D) Starch and Soluble fiber

Answer 3

D

Question 4

Refined sugars look chemically very different from sugars that occur naturally in foods.

Question 5

Which of the following is an example of an unrefined food?

A) Buttermilk pancake
B) Cornflakes cereal
C) Oatmeal
D) White bread

Question 6

Which is less refined?

A) granola cereal
B) oatmeal

Question 7

Glycogen is the storage form of glucose in plants.

Question 8

Pectin is a soluble fiber that is found in fruits and vegetables.

Question 9

All of the following are good sources of insoluble fiber except:

A) a Granny Smith apple.
B) baked beans.
C) oatmeal.
D) wheat bran.

Question 10

Which of the following represents a monosaccharide:disaccharide:complex carbohydrate?

A) fructose:galactose:soluble fiber
B) glucose:maltose:lactose
C) glucose:sucrose:insoluble fiber
D) sucrose:lactose:galactose

Question 11

Some foods made with refined grains can contain more of some nutrients and less of others than foods made from whole grains.

Question 12

Increased consumption of refined carbohydrates in the past few decades has been implicated in causing obesity.

Question 13

Photosynthesis uses energy from the sun to convert carbon dioxide and water into glucose.

Question 14

Refined sugars added to food during processing or at the table account for about 15% of the calories consumed in the typical American diet.

Question 15

Which of the following statements regarding glucose is FALSE?

A) Glucose is the main component of starch and glycogen.
B) Glucose is also called blood sugar.
C) Glucose is the most common disaccharide in our diet.
D) Glucose is the most important carbohydrate fuel for the human body.

Question 16

The process of enrichment adds back all of the nutrients that are lost during processing.

Question 17

Starch and dietary fiber are classified as:

A) complex carbohydrates.
B) monosaccharides.
C) refined sugars.
D) simple sugars.

Question 18

_____ cannot be digested by human digestive enzymes.

A) Fiber
B) Glycogen
C) Maltose
D) Starch

Question 19

Which of the following is a major dietary source of soluble fiber?

A) Beans
B) Broccoli
C) Maltose
D) Wheat bran

Question 20

Which section of the kernel is a rich source of vitamin E?

A) A
B) B
C) C
D) D

Question 21

Which of the following statements regarding the incidence of lactose intolerance is incorrect?

A) Native Alaskans have the lowest incidence of lactose intolerance.
B)This map illustrates the dramatic variation in the incidence of lactose intolerance worldwide.
C) Different races and ethnicities have varying rates of incidence of lactose intolerance.
D) Those living in South America have the lower incidence of lactose intolerance than those living in southern Africa.

Question 22

Which of the following conclusions can be accurately drawn from the results depicted in this visual?

A) Following a high-fiber diet increases transit time.
B) Following a low-fiber diet decreases transit time.
C) Following a low-fiber diet adds weight to the weight.
D) Stool weights are greater and transit times are shorter for Ugandan villagers.

Question 23

Legumes, unripe bananas, and cold, cooked potatoes are high in resistant starch.

Question 24

People who are lactose intolerant:

A) do not produce enough insulin.
B) have an allergic reaction to lactose.
C) have inadequate production of the enzyme lactase.
D) produce excess amounts of pancreatic enzymes.

Question 25

Most starch digestion and breakdown of disaccharides occurs in which section of the GI tract?

A) A
B) B
C) C
D) D

Question 26

Fiber can bind certain minerals, preventing their absorption.

Question 27

Describe how starch is digested and absorbed at this location.

Question 28

The main function of carbohydrates in the body is to:

A) conduct nerve impulses.
B) enhance immune cell functioning.
C) provide energy.
D) stimulate genetic productivity in cells.

Question 29

The glycemic index is a measure of how quickly and how high blood glucose levels rise after carbohydrates are consumed.

Question 30

All of the following are characteristics of insulin except that:

A) it is a hormone.
B) prevents glucose from entering cells.
C) stimulates the synthesis of protein, fat, and glycogen.
D) is secreted by the pancreas.

Question 31

Fiber and other indigestible carbohydrates are partially broken down by the bacteria in the:

A) large intestine.
B) mouth.
C) small intestine.
D) stomach.

Question 32

All carbohydrates are converted to glucose before they can be absorbed into the body.

Question 33

Unrefined carbohydrates cause a greater glycemic response than refined sugars.

Question 34

Only the carbohydrates that are completely digested have an impact on overall health.

Question 35

Carbohydrate digestion begins in the:

A) colon.
B) mouth.
C) small intestine.
D) stomach.

Question 36

Line A shows the glycemic response after eating potatoes. Which of the following foods is most likely to cause a glycemic response similar to that shown in line A?

A) Dinner roll
B) Peanut butter
C) Egg
D) Cheddar cheese

Question 37

Because dairy products are the main source of calcium in the diet, all individuals with lactose intolerance should take a calcium supplement.

Question 38

Your friend Susan said that she is going on a low glycemic index diet. What is meant by the low glycemic diet? What types of foods would be included on this diet? What foods would be avoided? Is this diet healthy? Why or why not?

Question 39

Why does someone who has lactose intolerance have gastrointestinal problems, such as abdominal distension, gas, cramping, and diarrhea?

A) The lactose is an irritant to the stomach.
B) The lactose in the small intestine neutralizes enzyme action.
C) The undigested lactose in the intestine draws water and bacteria.
D) The presence of lactose in the small intestine causes the gall bladder to contract more forcefully.

Question 40

The glycemic index is a measure of:

A) how enzymes metabolize nutrients.
B) how an ingested food potentially affects blood glucose levels.
C) the livers' ability to convert fructose to glucose.
D) the muscles' use of glycogen for energy.

Question 41

_____ is caused by an autoimmune destruction of insulin-producing cells in the pancreas.

A) Gestational diabetes
B) Prediabetes
C) Type 1 diabetes
D) Type 2 diabetes

Question 42

In both muscle and liver cells, insulin promotes the conversion of glucose into glycogen for immediate use.

Question 43

Women who have gestational diabetes are at risk for developing type 2 diabetes later in life.

Question 44

Body proteins that are broken down to make glucose are no longer available to do their job, like to speed up a chemical reaction or to contract a muscle.

Question 45

Mild ketosis can occur during times of starvation or when consuming a low-carbohydrate weight-loss plan.

Question 46

Uncontrolled diabetes can cause damage to the heart, but does not cause damage to the kidneys or blood vessels.

Question 47

When there is not sufficient carbohydrate to completely metabolize fatty acids, these molecules form:

A) amino acids.
B) carbon dioxide.
C) ketones.
D) oligosaccharides.

Question 48

Normal blood glucose level is expected to be less than ___ milligrams/100 milliliters of blood after an 8-hour fast.

A) 100
B) 125
C) 140
D) 180

Question 49

Your friend Jason has diabetes and developed hypoglycemia. Of the following situations, which is the most likely reason why he developed hypoglycemia?

A) He ate too much refined carbohydrate.
B) He drank too much water.
C) He took too much of his medication that is used to control his blood sugar.
D) It was probably warm outside and he sweat excessively.

Question 50

The first step in cellular respiration is glycolysis, or the synthesis of glucose molecules.

Question 51

In cellular respiration, the most ATP is produced in the final step of aerobic metabolism.

Question 52

Glucagon:

A) stimulates the breakdown of liver glycogen.
B) promotes the synthesis of glucose.
C) raises blood glucose levels.
D) all of these choices

Question 53

Fatty acids cannot be used to make glucose because:

A) they are metabolized only by anaerobic processes.
B) they do not have enough energy in their molecular structure to generate glucose molecules.
C) the reactions that break them down produce two-carbon molecules
D) the products of their metabolism combine too quickly to form other compounds that the body uses for energy

Question 54

Your Uncle Joe, who has diabetes, was recently hospitalized because his appetite had decreased, he was having headaches, and his doctor's said that his blood had become more acidic. Upon visiting him when he was first admitted to the hospital, you also noticed that he had odd-smelling breadth. Why had Uncle Joe's blood become acidic? Why did he have odd-smelling breadth? How does his presentation relate to him having diabetes?

Question 55

The rise in blood glucose levels after eating stimulates the pancreas to secrete the hormone ___, causing blood glucose levels to ____.

A) glucagon, drop
B) glucagon, rise
C) insulin, drop
D) insulin, rise

Question 56

Which of the following best describes the effect of a fiber-rich meal on the rise in blood glucose that occurs after a meal?

A) The rise in blood glucose will occur more quickly
B) There will be no effect on the rise in blood glucose
C) The rise in blood glucose will be delayed
D) None of these choices

Question 57

The early symptoms of diabetes include frequent urination and excessive thirst, weight loss, and blurred vision. Why do each of these symptoms occur? Would drinking a sports drink, like Gatorade, help to make these symptoms go away? Why or why not?

Question 58

__________ is a condition in which blood glucose levels are above normal, but not high enough to be diagnosed as diabetes.

A) Type 1diabetes
B) Gestational diabetes
C) Type 2 diabetes
D) Prediabetes

Question 59

Oxygen is needed for glycolysis to occur.

Question 60

Compared to anaerobic metabolism of carbohydrate, aerobic metabolism of carbohydrates produces _______ ATP molecules for each glucose molecule.

A) more
B) the same amount of
C) fewer

Question 61

The amount of carbohydrate required to meet energy needs, provide adequate glucose, and prevent ketosis is ______ grams per day.

A) 20
B) 80
C) 130
D) 280

Question 62

Discuss how the metabolism of fructose differs from that of sucrose.

Question 63

The grams of sugar on the food label do not differentiate between natural and added sugars.

Question 64

The sports drink G2 has 17 grams of carbohydrate in a 20 ounce bottle. How many calories does this provide from carbohydrate?

A) 18 calories
B) 38 calories
C) 68 calories
D) 128 calories

Question 65

Consumption of foods sweetened with non-nutritive sweeteners is an effective weight loss option.

Question 66

_____fiber lowers blood cholesterol levels.

A) Insoluble
B) Indigestible
C) Refined
D) Soluble

Question 67

Insulin promotes fat storage.

Question 68

Reducing added sugars reduces calorie intake without reducing essential nutrients.

Question 69

The terms "stone ground" and "cracked wheat" indicate that the product is a whole-grain product.

Question 70

All of the following statements are true about the typical US diet and carbohydrate recommendations EXCEPT:

A) Adults typically eat the recommended amount of fiber.
B) Most adults meet the recommendations for the amount of carbohydrate they should have each day.
C) Most of the carbohydrate in the diet comes from refined carbohydrate sources.
D) The diet is higher in added sugar than is recommended.

Question 71

Since 1970, HFCS intake has increased dramatically, while sucrose use has declined. Over this same time period, the incidence of obesity has more than doubled. Based on what you know about epidemiological studies, can the conclusion that HFCS consumption causes obesity be accurately made? Explain.

Question 72

Alexis just got back from the dentist and her gums hurt because the dental hygienist scraped a lot of plaque from her teeth. What is plaque? How does daily brushing and flossing help to prevent dental caries? Susan eats jelly beans as snacks and she drinks sodas throughout the day. Explain how these habits promote dental caries.

Question 73

Are soft drinks that are made with sucrose healthier than those made with high fructose corn syrup?

Question 74

The healthiest carbohydrates choices are whole grains, legumes, and fresh fruits and vegetables.

Question 75

When soluble fiber is present in the digestive tract, the fiber binds ____ so that they are excreted rather than absorbed. This helps reduce the amount of cholesterol in the body.

A) bile acids
B) fatty acids
C) ketones
D) monosaccharides

Question 76

Weight gain is caused by excess intake of calories, regardless of whether those calories come from carbohydrates, fat, or protein.

Question 77

A high fiber diet may help:

A) normalize blood glucose levels.
B) reduce the incidence of hemorrhoids.
C) with weight loss.
D) all of these choices

Question 78

Foods high in refined carbohydrates cause a rapid rise in blood glucose and therefore release of insulin.

Question 79

Dental caries, or cavities, are the best-documented health problem associated with carbohydrate intake.

Question 80

One serving (3 cookies) of Pepperidge farm Chessmen cookies provides 120 calories and 18 grams of carbohydrate. What percentage of calories is from carbohydrate?

A) 72%
B) 60%
C) 54%
D) 47%