Deck 4: The Carbohydrates: Sugars, Starches and Fibers

Question 1

Which of the following is a simple carbohydrate?

A) starch
B) galactose
C) fibre
D) gluten

Answer 1

A

Question 2

Which of these combinations is the composition of maltose?

A) two glucose units
B) one glucose and one fructose unit
C) one glucose and one galactose unit
D) one galactose and one fructose unit

Answer 2

A

Question 3

Which of the following is a byproduct of the condensation of 2 molecules of glucose?

A) water
B) oxygen
C) hydrogen
D) carbon dioxide

Answer 3

A

Question 4

How many carbon atoms are found in most common dietary monosaccharides?

A) 5
B) 6
C) 8
D) 12

Question 5

Which of the following is known as blood sugar or dextrose?

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

Question 6

Which of the following is known as fruit sugar or levulose?

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

Question 7

In which of the following food sources are ample amounts of carbohydrates almost always found?

A) plant foods
B) health foods
C) animal products
D) protein-rich foods

Question 8

What is the sweetest-tasting simple carbohydrate in the diet?

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

Question 9

Which of the following atoms is found in the glucose molecule?

A) helium
B) oxygen
C) nitrogen
D) sulphur

Question 10

Which of the following is a characteristic of glucose?

A) It is insoluble in water.
B) It is a disaccharide.
C) It is part of the lactose molecule.
D) It is sweeter tasting than sucrose.

Question 11

Which of these components accounts for the usually sweet taste of fruits?

A) fats
B) fibre
C) simple sugars
D) complex carbohydrates

Question 12

The chemical reaction by which starch is split into monosaccharides is termed which of the following?

A) hydrolysis
B) condensation
C) gluconeogenesis
D) homeostatic balancing

Question 13

Which of the following is NOT a typical dietary source of carbohydrate?

A) starch
B) maltose
C) phytates
D) glycogen

Question 14

What is the reaction that links 2 monosaccharides together?

A) hydrolysis
B) absorption
C) disaccharide
D) condensation

Question 15

What type of nutrient is starch?

A) fibre
B) gluten
C) simple carbohydrate
D) complex carbohydrate

Question 16

Which of the following is a source of dietary carbohydrates?

A) fish
B) milk
C) olive oil
D) diet cola beverage

Question 17

Which of the following plays a major role in the breakdown of certain types of dietary fibre in the large intestine?

A) bacteria
B) short-chain fatty acids
C) water
D) intestinal gas

Question 18

The chief carbohydrate in beet sugar is which of the following?

A) starch
B) sucrose
C) glycogen
D) invert sugar

Question 19

Which of the following sugars is a component of all 3 dietary disaccharides?

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

Question 20

Which of these combinations is the composition of sucrose?

A) two fructose units
B) one glucose and one fructose unit
C) one glucose and one galactose unit
D) one galactose and one fructose unit

Question 21

What is the principle carbohydrate of milk?

A) lactose
B) sucrose
C) maltose
D) glycogen

Question 22

Which of the following carbohydrates is found in plants?

A) glucose
B) lactose
C) glycogen
D) high fructose corn syrup

Question 23

Which of the following molecules is the primary storage form of carbohydrate in the body?

A) fibre
B) starch
C) glucose
D) glycogen

Question 24

How are glycogen and amylopectin similar?

A) Both are found in plants.
B) Both are important dietary carbohydrate sources.
C) Both are virtually absent from animal meats.
D) Both are stored in the human body.

Question 25

Milk that has been treated with a commercially available lactase preparation undergoes which of the following changes?

A) increase in sweetness
B) decrease in sweetness
C) increase in carbohydrate content
D) decrease in carbohydrate content

Question 26

Glycogen is stored mainly in which of the following tissues?

A) muscle and liver
B) pancreas and kidneys
C) stomach and intestine
D) brain and red blood cells

Question 27

Which of the following characteristics differentiate starches from fibres?

A) They are polysaccharides.
B) They occur naturally in plants.
C) They provide 4 kcal/gram dietary energy
D) They are made of glucose units.

Question 28

What is another name for lactose?

A) milk sugar
B) fruit sugar
C) table sugar
D) artificial sugar

Question 29

Which of the following is similar between water-soluble and water-insoluble fibres?

A) Both are found in animal-derived foods as well as plant foods.
B) Both consist primarily of non-starch polysaccharides.
C) Both lower glucose absorption from the GI tract.
D) Both promote regular bowel movements.

Question 30

Which of these combinations is the composition of lactose?

A) two glucose units
B) two fructose units
C) one glucose and one fructose unit
D) one glucose and one galactose unit

Question 31

Which of the following is the animal polysaccharide composed of glucose units?

A) fibre
B) lactose
C) dextrin
D) glycogen

Question 32

What is the predominant grain product in much of South and Central America?

A) rice
B) corn
C) millet
D) wheat

Question 33

How is a "functional fibre" differentiated from other dietary fibre?

A) It occurs naturally in the intact plant.
B) It performs a specific function in the plant.
C) It is extracted from plants and has a beneficial health effect.
D) It is a polysaccharide that is stored primarily in muscle and liver of animals

Question 34

Which of the following is described as a non-starch polysaccharide?

A) lactose
B) tannin in tea
C) amylose
D) cellulose

Question 35

Which effect best distinguishes the dietary fibre, of wheat bran from the dietary fibre of pectin?

A) It alleviates constipation.
B) It lowers blood cholesterol levels.
C) It lowers blood glucose levels.
D) It is easily fermented by intestinal bacteria to provide energy for cells of the colon.

Question 36

To which of the following groups do cellulose, pectin, hemicellulose, and lignin belong?

A) fibres
B) starches
C) sugar alcohols
D) artificial sweeteners

Question 37

Which of the following is an example of the difference between the chemical bonds in starch and those in cellulose?

A) Starch bonds are single.
B) Starch bonds are fatty acids.
C) Cellulose bonds release energy.
D) Cellulose bonds are not hydrolyzed by human enzymes.

Question 38

Which of the following fibres would be used to thicken jelly?

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

Question 39

Which of the following food sources is a rich source of dietary starch?

A) milk
B) fruits
C) tubers
D) honey

Question 40

What is the staple grain of Canada, the United States, and Europe?

A) oats
B) rice
C) corn
D) wheat

Question 41

What is the primary organ that converts fructose to glucose following absorption?

A) liver
B) pancreas
C) skeletal muscle
D) small intestines

Question 42

Which of the following characteristics describes the compound phytic acid?

A) product of starch digestion
B) non-nutrient component of plant seeds
C) found in gastric juice and helps to lower pH of chyme
D) found in high concentrations in the blood of people with diabetes

Question 43

Dolores believes that resting after consuming a carbohydrate-rich snack will initiate digestion faster. What would be the best advice for Delores?

A) She should spend 10-15 minutes exercising, instead of resting, to help her body break down the carbohydrates faster.
B) Resting will have no effect because her body will not begin to break down the carbohydrates until they reach the small intestine, approximately 2 hours after the snack.
C) Resting makes no difference to the rate at which the hydrochloric acid in her stomach breaks down all the carbohydrates.
D) Since she has already begun carbohydrate digestion in the mouth through the action of salivary amylase, resting will not help.

Question 44

Which of these parts of the digestive system is the primary absorption site for digestible carbohydrates?

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

Question 45

What is the first organ to receive carbohydrates absorbed from the intestine?

A) heart
B) liver
C) pancreas
D) skeletal muscle

Question 46

Which component of just ripened bananas escapes digestion and absorption in the small intestine?

A) fructose
B) fermentable carbohydrate
C) resistant starch
D) amylose

Question 47

The enzymes that digest dietary sugars are produced by which of the following parts of the digestive system?

A) mouth
B) stomach
C) pancreas
D) small intestine

Question 48

What type of fibre is readily digested by colonic bacteria?

A) lignans
B) phytates
C) cellulose
D) fermentable

Question 49

Which of the following digestive enzymes acts on polysaccharides?

A) lactase
B) sucrase
C) amylase
D) maltase

Question 50

Which of the following ingredients listed on food labels would be acceptable to the person who is highly intolerant to lactose in the diet?

A) whey
B) casein
C) dextrins
D) milk solids

Question 51

Which of the following foods is a common source of resistant starch?

A) apple
B) orange
C) baked potato
D) unripe bananas

Question 52

What are short chains of glucose units that result from starch breakdown called?

A) mucilages
B) lignins
C) pectins
D) dextrins

Question 53

Which of the following characteristics differentiates dietary cellulose from phytic acid?

A) It is classified as a fibre.
B) It is found only in plants
C) It does not provide dietary energy.
D) It is excreted in stools.

Question 54

Which of the following fibres are insoluble in water?

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

Question 55

Which of the following fibres is water insoluble?

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

Question 56

Which of the following are properties differentiates dietary starch from fibre?

A) It delays gastric emptying.
B) It provides a feeling of satiety.
C) It elevates blood glucose levels.
D) It contributes about 1.5-2.5 kcallories per gram.

Question 57

Which of the following foods contains the least amount of fibre?

A) apples
B) prunes
C) potatoes
D) white rice

Question 58

What percentage of the world's adult population shows good tolerance to lactose ingestion?

A) 30 percent
B) 55 percent
C) 80 percent
D) 95 percent

Question 59

Enzymatic digestion of starches takes place in the small intestine and also in which of the following parts of the digestive system?

A) mouth
B) colon
C) stomach
D) pancreas

Question 60

Which of the following factors would least likely be connected with the development of lactose intolerance?

A) medicines
B) milk allergy
C) prolonged diarrhea
D) inherited lactase deficiency

Question 61

In what organ is most of the body's glycogen found?

A) liver
B) muscles
C) kidneys
D) intestines

Question 62

Among the following population groups, which shows the highest prevalence of lactose intolerance?

A) Hispanics
B) Caucasians
C) Scandinavians
D) South Asians

Question 63

The process by which an amino acid is used to make glucose is termed which of the following?

A) glycation
B) ketogenesis
C) protein sparing
D) gluconeogenesis

Question 64

Why are hard cheeses lower in lactose than soft cheeses?

A) The lactose molecules bond to casein.
B) More lactose is removed during manufacturing.
C) The bacterial culture is selected to degrade more of the lactose.
D) The lactose molecules condense to form a poorly digested oligosaccharide.

Question 65

Which of these is the chief reason that many people with lactose intolerance can consume foods containing some lactose without suffering any symptoms?

A) A change occurs in the GI bacteria.
B) Intestinal lactase enzyme can re-appear in adequate amounts.
C) The lactose-containing foods must be eaten only as part of a full meal.
D) The lactose-containing foods must first be heated to 100°C to degrade lactose.

Question 66

What is a normal range for fasting blood glucose?

A) 3.3-4.4 mmol/L
B) 3.9-6.1 mmol/L
C) 6.7-7.8 mmol/L
D) 7.8-10.0 mmol/L

Question 67

At rest, the typical body stores of glycogen can provide energy for a maximum of about how long?

A) 4 hours
B) 1 day
C) 3 days
D) 1 week

Question 68

For most of the world's population, what is the effect of aging on the activity of lactase?

A) Activity declines by 30-40 percent.
B) Activity declines by 90-95 percent.
C) Activity increases by 30-40 percent.
D) Activity increases by 90-95 percent.

Question 69

Which of the following foods provides the least amount of lactose per serving?

A) low-fat milk
B) cottage cheese
C) chocolate milk
D) cheddar cheese

Question 70

Why can most people with lactose intolerance consume yogurt but not the same volume of milk?

A) Bacteria in yogurt digest lactose.
B) Yogurt is always made with soy and does not contain lactose.
C) Yogurt is treated with an enzyme that breaks down lactose.
D) The lactose content of yogurt is about one-half that of milk.

Question 71

Which of the following products often contains lactose?

A) vegetable shortening
B) fruit juices
C) prescription drugs
D) peanut butter

Question 72

Among the following foods, which contains the lowest amount of lactose per serving?

A) yogurt
B) ice cream
C) doughnut
D) american cheese

Question 73

Which of the following are all symptoms of lactose intolerance?

A) bloating, cramping and constipation
B) bloating, bloody stools and constipation
C) bloating, cramping and diarrhea
D) bloating, bloody stools and diarrhea.

Question 74

If a person were to exercise continuously, about how long would his glycogen stores last?

A) a few minutes
B) a few hours
C) about 12 hours
D) about 1 day

Question 75

A person diagnosed with milk allergy would be sensitive to which of these components of milk?

A) fat
B) lactose
C) protein
D) minerals

Question 76

Which of the following values falls within the normal fasting range of blood glucose?

A) 1 mmol/L
B) 3 mmol/L
C) 5 mmol/L
D) 7 mmol/L

Question 77

What is the minimum daily amount of dietary carbohydrate necessary to spare body protein from excessive breakdown?

A) 10-25 g
B) 50-100 g
C) 150-175 g
D) 200-400 g

Question 78

What fraction of the body's total glycogen content is found in the liver?

A) 1/10
B) 1/4
C) 1/3
D) 1/2

Question 79

Which of the following is a fermented milk product in which lactose has been broken down by bacteria?

A) curds
B) kefir
C) buttermilk
D) sour cream

Question 80

Gluconeogenesis is a term that describes the synthesis of which of the following molecules?

A) amino acids from glucose
B) lactose from a source of sucrose
C) fat from excess carbohydrate intake
D) glucose from a non-carbohydrate substance