Deck 4: Carbohydrates

Question 1

The Dietary Guidelines for Americans advise that Americans should consume at least _____ of their grains as whole grains.

A)90%
B)75%
C)50%
D)20%
E)10%

Answer 1

C

Question 2

Which of the following are disaccharides?

A)glucose and sucrose
B)maltose and lactose
C)fructose and maltose
D)lactose and galactose
E)All of the abovE.

Answer 2

B

Question 3

Which of the following is one of the monosaccharides that makes up milk sugar?

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

Answer 3

D

Question 4

What is the downside of refining grains?

A)The taste of refined grains is unpleasant.
B)The bran and germ contain the majority of the healthful benefits.
C)The leftover material is unable to be passed through the digestive tract.
D)The endosperm contains the highest concentration of dietary fiber.
E)All of the abovE.

Question 5

Which of the following is a FALSE statement regarding carbohydrate structure and function?

A)Carbohydrates are composed of carbon,hydrogen,and oxygen.
B)Carbohydrates are composed of one or more sugar units.
C)Carbohydrates contain 9 kcal per gram.
D)Carbohydrates are a source of fiber in the diet.
E)Carbohydrate consumption reduces the use of protein for energy.

Question 6

Which of the following foods in the grains category contains the most grams of carbohydrates?

A)whole-wheat bread,1 slice
B)tortilla,6" in diameter
C)whole-wheat spaghetti,½ cup
D)brown rice,½ cup
E)granola cereal (low fat),½ cup

Question 7

The mammary glands of humans and other mammals synthesize

A)lactose.
B)glucose.
C)maltose.
D)sucrose.
E)All of the abovE.

Question 8

Which type of grain contains all the essential parts of the entire grain seed in its original proportions?

A)enriched grain
B)refined grain
C)whole grain
D)both enriched and refined grains
E)both whole and refined grains

Question 9

Enriched grains are cereal grains that

A)lost nutrients during processing but have vitamins and minerals added back in.
B)lost nutrients during processing and do not have vitamins and minerals added back in.
C)gained nutrients during processing.
D)gained the starchy portion of the grain seed back during refinement.
E)are void of any minerals because of the milling process.

Question 10

Plants store glucose as

A)starch.
B)glycogen.
C)fiber.
D)cellulose.
E)chemical energy.

Question 11

Which of the following is FALSE regarding glycogen?

A)It is a highly branched polysaccharide.
B)It is a part of the composition of plant cell walls.
C)It is made of linked glucose sugars.
D)It is stored primarily in the liver and muscle.
E)It is broken down to supply fuel for contracting muscles.

Question 12

Within which component of the whole grain are most of the beneficial nutrients and phytochemicals found?

A)endosperm
B)bran and germ
C)wheat kernel
D)ectoderm
E)seed and grain

Question 13

An oligosaccharide is a

A)short-chain carbohydrate.
B)long-chain carbohydrate.
C)polysaccharide made up of numerous glucose units.
D)polysaccharide made up of glycogen.
E)carbohydrate that consists of one sugar moleculE.

Question 14

_____ are carbohydrates that consist of only one sugar molecule,while _____ consist of exactly two sugar molecules.

A)Monosaccharides;disaccharides
B)Monosaccharides;polysaccharides
C)Disaccharides;oligosaccharide
D)Disaccharides;polysaccharides
E)Polysaccharides;oligosaccharide

Question 15

To make grain products edible,they are crushed,popped,pulverized,milled,or modified in order to expose the

A)bran.
B)grain.
C)inner endosperm.
D)kernel.
E)fiber.

Question 16

Which of the following is an example of starch?

A)pectose
B)amylose
C)maltose
D)glucose
E)fiber

Question 17

Which portion of the whole grain contains the majority of dietary fiber and a significant amount of B vitamins and minerals?

A)bran
B)grain
C)endosperm
D)kernel
E)germ

Question 18

Carbohydrates

A)are found in milk.
B)are abundant in grains and other plant foods.
C)are the exclusive source of energy for red blood cells and the brain
D)are molecules made up of carbon,hydrogen,and oxygen arranged as one or more sugar units
E)All of the above are true regarding carbohydrates.

Question 19

Glycogen is the

A)undigested material that passes through the GI tract.
B)composition of plant cell walls.
C)storage form of glucose.
D)most significant animal source of carbohydrates in the diet.
E)None of the abovE.

Question 20

Which of the following foods contains the most grams of carbohydrates?

A)corn,½ cup
B)oatmeal,½ cup
C)raisins,½ cup
D)yogurt (plain,low fat),1 cup
E)black beans,¼ cup

Question 21

Dietary fiber

A)dissolves in water to form a viscous gel.
B)is a nondigestible carbohydrate that is present naturally in intact plant foods.
C)is a nondigestible carbohydrate that has been added to a food product.
D)is readily fermented by bacteria in the colon.
E)is the sum of the food's dietary fiber and its functional fiber.

Question 22

Which of the following vegetables has the highest fiber content in grams?

A)acorn squash,½ cup
B)baked potato (with skin);1 small
C)broccoli,½ cup
D)carrots,½ cup
E)corn,½ cup

Question 23

Which of the following ingredients count as added sugar?

A)corn sweetener
B)honey
C)corn syrup
D)dextrose
E)All of the abovE.

Question 24

The Institute of Medicine recommends that men younger than 50 years should consume _____ grams of fiber per day and women younger than 50 years should consume _____ grams of fiber per day.

A)10;20
B)20;10
C)30;30
D)38;25
E)25;38

Question 25

The digestion of starch begins in the

A)throat.
B)esophagus.
C)mouth.
D)stomach.
E)small intestinE.

Question 26

Which of the following protein foods has the highest fiber content in grams?

A)baked beans,½ cup
B)black beans (canned);½ cup
C)almonds,¼ cup
D)peanuts,¼ cup
E)peanut butter,2 tbsp

Question 27

Fiber is healthful in part because it

A)softens stool.
B)helps maintain regular bowel movements.
C)reduces the risk of hemorrhoids.
D)reduces the risk of diverticular disease.
E)All of the abovE.

Question 28

Which of the following is a type of fiber that contributes "bulk" to stool and fosters regular bowel movements?

A)insoluble fiber
B)soluble fiber
C)dietary fiber
D)functional fiber
E)total fiber

Question 29

A higher intake of soluble fibers has been shown to reduce the risk of

A)type 1 diabetes.
B)type 1 and type 2 diabetes.
C)heart disease.
D)ulcers.
E)celiac diseasE.

Question 30

Aspartame

A)has a low sweetness relative to sucrose.
B)has a trade name of Splenda.
C)provides 4 kcal/g.
D)is widely used in sugar-free soft drinks.
E)is commonly used in baking sweets.

Question 31

Which enzyme breaks down maltose?

A)sucrase
B)maltase
C)lactase
D)lactose
E)galactase

Question 32

For a 2,000 kcal/day diet,how many grams (g)of carbohydrates are recommended?

A)225 - 325 g/day
B)281 - 406 g/day
C)300 - 400 g/day
D)1,000 g/day
E)None of the abovE.

Question 33

What is the RDA for carbohydrates?

A)50 g/day
B)75 g/day
C)100 g/day
D)130 g/day
E)150 g/day

Question 34

Which of the following is a FALSE statement regarding nutritive sweeteners?

A)Nutritive sweeteners include the polyols,which are alcohol forms of sugar.
B)Nutritive sweeteners are not a source of calories.
C)Nutritive sweeteners can occur naturally in foods.
D)Nutritive sweeteners are poorly absorbed in the body.
E)Nutritive sweeteners include sorbitol,mannitol,and xylitol.

Question 35

Which of the following types of fiber is a nondigestible carbohydrate isolated from plants and animals and added to foods?

A)insoluble fiber
B)soluble fiber
C)dietary fiber
D)functional fiber
E)total fiber

Question 36

Which of the following is a type of fiber that dissolves in water and often forms a viscous gel that acts to slow digestion and lower blood cholesterol?

A)insoluble fiber
B)soluble fiber
C)dietary fiber
D)functional fiber
E)total fiber

Question 37

Which of the following is a health benefit of fiber?

A)Soluble fiber may reduce the risk of cardiovascular disease.
B)High-fiber foods promote satiety.
C)High-fiber foods reduce the risk of obesity.
D)Soluble fiber slows the increase in blood glucose following carbohydrate ingestion.
E)All of the abovE.

Question 38

In the small intestine,pancreatic amylase continues to break down starch,converting it to

A)maltose and oligosaccharides.
B)sucrose.
C)galactose.
D)polysaccharides.
E)salivary amylasE.

Question 39

The American Heart Association recommends that women consume less than 100 kcal/day of

A)nutritive sweeteners.
B)whole grain.
C)total fiber.
D)carbohydrates.
E)added sugar.

Question 40

The 2010 Dietary Guidelines for Americans recommend consuming at least half of all grains as

A)carbohydrates.
B)soluble fiber.
C)whole grains.
D)refined grains.
E)bran.

Question 41

List three or more words that represent the term whole grain that can be found in the ingredients section of the nutrition label.

Question 42

Explain the differences in the release of sugars when we eat foods with resistant starches versus those with less resistant starches.

Question 43

Explain the differences between whole grains,refined grains,and enriched grains.

Question 44

Draw a diagram of a monosaccharide compared with a disaccharide.

Question 45

Explain the benefit of fiber in the diet.

Question 46

A person lacking the enzyme lactase will suffer from what condition? What foods should this person avoid,and what alternative items could this person include in their diet?

Question 47

What practical things can you do to help meet the dietary recommendations for carbohydrates?

Question 48

The energy found within carbohydrates comes,ultimately,from the sun.Describe the basic process of photosynthesis.

Question 49

Describe some of the functions of carbohydrates in the body.

Question 50

What is the difference between soluble and insoluble fiber?