Deck 5: Carbohydrates

Question 1

Once absorbed into the body,the majority of carbohydrates are ultimately transformed into glucose by the

A) muscle tissue.
B) liver.
C) pancreas.
D) brain cells.

Answer 1

B

Question 2

Humans can digest a carbohydrate if the glucose bond is

A) an alpha bond.
B) a beta bond.
C) a gamma bond.
D) a peptide.

Answer 2

A

Question 3

The principal function of dietary carbohydrate is to provide

A) bulk in the diet.
B) structural material.
C) sweetness in foods.
D) energy.

Answer 3

D

Question 4

Glucose,galactose,and fructose

A) are disaccharides.
B) are soluble fibers.
C) are monosaccharides.
D) are polysaccharides.

Question 5

The three elements in simple sugar are

A) carbon, hydrogen, and oxygen.
B) carbon, hydrogen, and nitrogen.
C) carbon, hydrogen, and sulfur.
D) carbon, nitrogen, and oxygen.

Question 6

If no glucose is available from dietary carbohydrate,glucose in the blood may be derived from

A) muscle glycogen and liver glycogen.
B) triglyceride breakdown.
C) muscle glycogen and fatty acids.
D) sugar alcohols.

Question 7

Which of the following is a noncarbohydrate component of dietary fibers?

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

Question 8

In the production of alcoholic beverages,maltose is formed from cereal grains because of the

A) germination of grains.
B) condensation of sugars.
C) fermentation of stachyose.
D) hydrolysis of simple sugars.

Question 9

The enzyme sucrase breaks down sucrose into

A) glucose + glucose.
B) lactic acid.
C) glucose + fructose.
D) glucose + maltose.

Question 10

After digestion and absorption,dietary carbohydrates may be

A) used for energy.
B) converted to glycogen and stored in liver and muscle tissue.
C) synthesized into fat.
D) All of these choices are correct.

Question 11

The energy value of dietary carbohydrates is _____ kcal per gram.

A) 4
B) 7
C) 9
D) 15

Question 12

Three important disaccharides are

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

Question 13

Dietary sugars and starches are called "protein sparing," which means

A) sugars and starches can substitute for dietary protein when it comes to body protein synthesis.
B) dietary protein can be used for protein synthesis and other vital processes, rather than being used as a source of energy.
C) sugars and starches are converted to fat, and then converted to glucose for use as blood sugar.
D) sugars and starches are converted by the liver to ketone bodies.

Question 14

The human brain and other nerve tissues use mostly _________________ as fuel.

A) fructose
B) protein
C) ethanol
D) glucose

Question 15

Sorbitol is

A) a sugar alcohol.
B) absorbed and metabolized more slowly than glucose and other sugars.
C) used in candies and gums.
D) All of these choices are correct.

Question 16

Another name for glucose is

A) sorbitol.
B) dextrose.
C) levulose.
D) maltose.

Question 17

The body is capable of making glucose from non-carbohydrate nutrients,such as protein,by a process referred to as

A) glycogenesis.
B) glycolysis.
C) gluconeogenesis.
D) ketosis.

Question 18

The sugar alcohol commonly used to sweeten chewing gum and candy is

A) corn syrup.
B) dextrin.
C) invert sugar.
D) sorbitol.

Question 19

A sugar not commonly found free in nature that combines with glucose to form the disaccharide lactose is

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

Question 20

The principal sugar found in milk is

A) sucrose.
B) lactose.
C) dextrose.
D) maltose.

Question 21

Food processors and manufacturers use amylopectins to produce sauces and gravies for frozen foods because they

A) are easily digested.
B) are resistant to spoilage.
C) form a stable starch gel.
D) are sweet tasting.

Question 22

Much of the galactose in our diet is found in

A) high-fiber foods.
B) dairy products.
C) dark green leafy vegetables.
D) honey and table sugar.

Question 23

Ketosis may result from

A) starvation.
B) a diet of less than 50-100 grams of carbohydrate per day.
C) untreated diabetes mellitus.
D) All of these choices are correct.

Question 24

Low blood glucose is called ____________,whereas high blood glucose is called ____________.

A) hypoglycemia; hyperglycemia
B) metabolic syndrome; hyperglycemia
C) hypoglycemia; polydipsia
D) hyperglycemia; hypoglycemia

Question 25

While _________ suppresses gluconeogenesis,____________ increases glycogen breakdown.

A) glucagon; insulin
B) insulin; glucagon
C) insulin; glucose
D) cortisol; glucagon

Question 26

An example of an oligosaccharide is

A) maltose.
B) raffinose.
C) galactose.
D) glycogen.

Question 27

_______ is defined as fiber that is added to foods and provides health benefits.

A) Dietary fiber
B) Functional fiber
C) Bulk
D) Crude fiber

Question 28

Which of the following is classified as an insoluble fiber?

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

Question 29

Insulin is made in the

A) gallbladder.
B) pancreas.
C) liver.
D) small intestine.

Question 30

Amylose and amylopectin contain ___________ bonds,which are responsible for the digestibility of these starches.

A) alpha
B) beta
C) alpha and beta
D) gamma

Question 31

Which combination of foods would be highest in complex carbohydrates?

A) Cola, potato chips, chicken-salad sandwich
B) Spaghetti with marinara sauce, broccoli, dinner roll, milk
C) Coffee, crisp bacon, fried egg, orange drink
D) Chipped beef and gravy

Question 32

Normal blood glucose levels range between

A) 40 and 70 mg/dL.
B) 70 and 100 mg/dL.
C) 125 and 140 mg per 100 ml.
D) 200 and 300 mg/dL.

Question 33

Raffinose and stachyose are indigestible oligosaccharides found in foods such as

A) milk and dairy products.
B) cereals and grains.
C) fruits and vegetables.
D) beans and other legumes.

Question 34

Primary lactose maldigestion results from

A) lactase insufficiency.
B) drinking lactose-fortified milks.
C) bacteria inhabiting the small intestine.
D) living in such locations as Mexico, China, Africa, or the Mediterranean.

Question 35

The best type of fiber to eat for reducing constipation is

A) glycogen.
B) crude fiber.
C) soluble fiber.
D) insoluble fiber.

Question 36

Individuals with lactose maldigestion can usually tolerate small amounts of

A) yogurt.
B) nonfat milk.
C) cheddar cheese.
D) all of these are often tolerated in small amounts.

Question 37

Which of the following dietary fibers are classified as soluble fibers?

A) Pectins and mucilages
B) Pectins and lignins
C) Hemicelluloses, cellulose, and lignins
D) Mucilages and cellulose

Question 38

Pouches that form in the walls of the large intestine due to excessive exertion during defecation are called

A) hemorrhoids.
B) ulcers.
C) diverticula.
D) phytobezoars.

Question 39

When increasing fiber intake,always

A) take a fiber supplement.
B) increase fluids.
C) use simple carbohydrates.
D) increase protein intake also.

Question 40

The storage form of carbohydrates in plants is

A) maltose.
B) starch.
C) glycogen.
D) ribose.

Question 41

Which of the following foods has the highest glycemic index?

A) bananas
B) apple
C) baked potato
D) white bread

Question 42

Which of the following is classified as a non-nutritive sweetener?

A) sorbitol
B) honey
C) aspartame
D) mannitol

Question 43

The AI for fiber for women is

A) 15 g/day.
B) 25 g/day.
C) 38 g/day.
D) 45 g/day.

Question 44

Of the total day's energy intake,most dietary guidelines recommend that carbohydrates provide _____________ of energy.

A) 10-15%
B) 20-35%
C) 45-65%
D) 70-75%

Question 45

A trade name for aspartame is

A) Naturlose.
B) Equal.
C) Splenda.
D) Sunette.

Question 46

Treatment for reactive hypoglycemia includes

A) administering insulin before a meal.
B) eating regular meals and snacks of protein and complex carbohydrates and avoiding excess simple sugar.
C) following a high protein, high fat diet.
D) taking supplements of vitamins and minerals.

Question 47

According the Food and Nutrition Board of the Institute of Medicine,consumers should limit their intake of added sugars to ____________ percent of total energy.

A) 0
B) 6
C) 10
D) 25

Question 48

Consuming more than 60 grams of fiber per day poses some health risks,such as

A) decreased mineral absorption due to chemical binding by the fiber.
B) blockage of the intestinal tract.
C) decreased appetite in some individuals.
D) All of these choices are accurate.

Question 49

The focus on low-glycemic load foods can aid in the control of diabetes.

Question 50

During the inflammatory phase of diverticulitis,treatment includes antibiotics and a diet that is

A) low in fiber.
B) high in fiber.
C) low in sugar.
D) high in sugar.

Question 51

Which condition is NOT usually associated with type 2 diabetes?

A) Autoimmune destruction of beta cells of the pancreas
B) Hyperglycemia
C) Age of onset usually over 40
D) Obesity

Question 52

Which of the following combinations of foods would provide the most dietary fiber?

A) Kidney bean salad, turkey sandwich on whole wheat bread, fresh apple, milk
B) Ham sandwich on white bread, potato chips, iced tea
C) Roast beef, mashed potatoes, coffee with sugar
D) Cheeseburger (white bun, lettuce, mustard, catsup, slice of tomato, 3 oz ground beef, processed cheese slice), french fries, soft drink.

Question 53

Which of the following population groups is at lowest risk of diabetes?

A) college students
B) obese adults
C) individuals of Hispanic heritage
D) adults over 45 years of age

Question 54

An increased fiber intake within recommended guidelines may

A) decrease risk of diabetes.
B) lower blood lipid levels.
C) decrease risk of certain cancers.
D) All of these choices are correct.

Question 55

All persons with diabetes

A) receive insulin injections daily.
B) need to eat a diet that will control their blood sugar.
C) can skip meals if they don't feel hungry.
D) should drink 4 glasses of milk daily to control their blood sugar.

Question 56

Why is excess sugar consumption discouraged?

A) It may cause dental caries.
B) It may cause weight gain.
C) It lacks dietary fiber.
D) All of these choices are correct.

Question 57

Which of the following is the best source of starch?

A) fresh blueberries
B) whole-grain oats
C) low-fat yogurt
D) dark leafy greens

Question 58

A person diagnosed with phenylketonuria (PKU)should avoid products containing

A) saccharin.
B) aspartame.
C) lactose.
D) sucrose.

Question 59

Usual symptoms of diabetes mellitus include

A) weight change.
B) excessive thirst and urination.
C) blurred vision.
D) All of these choices are correct.

Question 60

The most common type of diabetes mellitus is

A) type 1 diabetes.
B) type 2 diabetes.
C) gestational diabetes.

Question 61

Indigestible carbohydrates play a role in promoting bowel health and preventing obesity.

Question 62

The glycemic index is a ratio of the blood glucose response of a given food compared with a standard.

Question 63

High fiber diets can impair the absorption of trace minerals.

Question 64

Glycogen is made of glucose units linked by beta bonds.

Question 65

The Atkin's diet promotes a high-carbohydrate,low-fat diet pattern.

Question 66

Individuals with lactose intolerance have difficulty digesting milk products because they lack the enzyme needed to break apart the alpha bond linkages.

Question 67

The RDA for carbohydrate intake is 300 g/day.

Question 68

Maintaining one's ideal body weight is a good means of decreasing risk of type 2 diabetes.

Question 69

Soluble dietary fibers have been shown to reduce serum cholesterol.

Question 70

Indigestible carbohydrates play a role in enhancing blood glucose control.

Question 71

Diabetic exchanges and carbohydrate counting are effective ways for diabetics to monitor daily carbohydrate intake.

Question 72

The Adequate Intake for dietary fiber is set at 14g/1000kcal.

Question 73

Scientists have shown that eating a high sugar diet causes diabetes.

Question 74

Sucrose is made up of glucose + glucose.

Question 75

Raffinose and stachyose are examples of polysaccharides.

Question 76

Metabolic syndrome is characterized by insulin resistance,obesity,hypertension,and hyperlipidemia.

Question 77

An adequate carbohydrate intake is important in preventing ketosis and sparing protein from use as an energy source.

Question 78

Sucralose is a nutritive sweetener that is approximately the same sweetness as honey.

Question 79

Sorbitol,mannitol,and xylitol are nutritive sweeteners used in sugarless gum and candies.

Question 80

Persons with diabetes can never eat sugar.