Deck 4: Carbohydrates

Question 1

Carbohydrate digestion begins in the _______________.

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

Answer 1

A

Question 2

The disaccharides important in nutrition are sucrose, maltose, and _______________.

A) lactose
B) fructose
C) dextrose
D) galactose

Answer 2

A

Question 3

Polysaccharides that cannot be digested by human digestive enzymes, and therefore cannot be absorbed, are called _______________.

A) amylose
B) fiber
C) glycogen
D) starch

Answer 3

B

Question 4

After absorption, galactose is converted to ________ in the liver.

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

Question 5

The red blood cells and brain are two body tissues that derive most of their energy from ____________.

A) fat
B) protein
C) glucose
D) iron

Question 6

The main function of glucose is to supply _______________ for the body.

A) energy
B) vitamins
C) structure
D) growth

Question 7

Which of the following is not a monosaccharide?

A) Galactose
B) Fructose
C) Lactose
D) Glucose

Question 8

The monosaccharides important in nutrition are fructose, glucose, and _______________.

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

Question 9

Dietary fiber may play a role in the prevention of _______________ cancer.

A) breast
B) colon
C) lung
D) prostate

Question 10

_______________ is the main problem associated with excessive sugar intake.

A) Diabetes
B) Dental cavities
C) Obesity
D) Heart disease

Question 11

The recommendations for a high-carbohydrate diet refer to one that is ______ in complex carbohydrates and ______ in simple carbohydrates.

A) low; high
B) high; low
C) moderate; high
D) low; moderate

Question 12

The major source of glucose released to elevate a low blood glucose level is _______________.

A) stored fat
B) glycogen
C) amino acids from muscle
D) ketones

Question 13

_______________ is the major monosaccharide found in the body.

A) Fructose
B) Glucose
C) Lactose
D) Sucrose

Question 14

_______________ is a condition in which one lacks lactase. Symptoms include gas and bloating after consuming dairy products.
Rev: 08_20_2014_QC_52527

A) Milk allergy
B) Celiac disease
C) Lactose intolerance
D) Lactacemia

Question 15

_______________ are products from partial fat metabolism as a result of too little dietary carbohydrate.

A) Fatty acids
B) Ketones
C) Monosaccharides
D) Polysaccharides

Question 16

Many health authorities recommend that Americans consume within _______________% of their total calories from carbohydrate.

A) 10-25
B) 25-50
C) 45-65
D) 60-75

Question 17

Milk sugar is known as _______________.

A) maltose
B) glucose
C) mannose
D) lactose

Question 18

Major fructose sources include

A) milk and cheese.
B) fruits and high fructose corn syrup.
C) fruits and vegetables.
D) nuts and seeds.
Learning Outcome: 04.03 Describe food sources of carbohydrates and list some alternative sweeteners.

Question 19

The hormone _______________ is released from the pancreas when blood glucose is elevated above a normal range.

A) glucagon
B) insulin
C) thyroxin
D) glycogen

Question 20

A disaccharide is formed by the chemical bonding of

A) two monosaccharides.
B) two polysaccharides.
C) one monosaccharide and one polysaccharide.
D) two oligosaccharides.

Question 21

Simple sugars in large quantities have been shown to

A) cause obesity.
B) promote tooth decay.
C) cause diabetes mellitus.
D) cause hyperactivity.
Learning Outcome: 04.06 State the RDA for carbohydrate and various guidelines for carbohydrate intake.

Question 22

Which of the following combinations of monosaccharides is true?

A) Glucose and glucose form sucrose.
B) Glucose and fructose form lactose.
C) Glucose and galactose form lactose.
D) Glucose and galactose form maltose.

Question 23

What enzyme is responsible for carbohydrate digestion in the small intestine?

A) Salivary amylase
B) Bicarbonate
C) Pancreatic proteases
D) Pancreatic amylase

Question 24

What is the fate of disaccharides not digested in the small intestine?

A) They pass into the colon and are absorbed.
B) They pass into the colon and are fermented by bacteria.
C) They are absorbed and converted to glycogen.
D) They are absorbed and converted to fat.

Question 25

Of the following, which is a major source of sucrose?

A) Alcohol
B) Fruits
C) Grains
D) Sugar cane

Question 26

Glucose is absorbed via ______ absorption.

A) passive
B) facilitated
C) active
D) participatory

Question 27

The food components that yield the highest percentage of calories from carbohydrates are

A) corn flakes, rice, bread, and noodles
B) peas, broccoli, oatmeal, dry beans and other legumes
C) cream pies, French fries, and fat-free milk
D) table sugar, honey, jam, jelly, fruit, and plain baked potatoes

Question 28

The monosaccharides important in nutrition are

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

Question 29

Carbohydrate digestion begins in the

A) stomach with gastric lipase.
B) stomach with peptic amylase.
C) mouth with salivary amylase.
D) small intestine with pancreatic amylase.

Question 30

The term "simple carbohydrates" refers to

A) starch.
B) monosaccharides and disaccharides.
C) fiber.
D) polysaccharides.

Question 31

The process that plants use to make glucose from carbon dioxide and water in the presence of the sun's heat and light is called

A) biosynthesis.
B) anabolism.
C) photosynthesis.
D) glycogenesis.

Question 32

Glucose also is known as

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

Question 33

Amylase is

A) an indigestible fiber.
B) a branched chain of glucose units.
C) an enzyme that digests starch.
D) a straight chain of glucose units.

Question 34

What is the major monosaccharide found in the body?

A) Glucose
B) Fructose
C) Galactose
D) Sucrose

Question 35

Which of the following is a major source of lactose?

A) Skim milk
B) Broccoli
C) Apples
D) Honey

Question 36

Which of the following is true about carbohydrate digestion?

A) Carbohydrate digestion is assisted by cooking, which softens tough skins.
B) Carbohydrate digestion begins in the stomach.
C) Chewing food does not assist in carbohydrate digestion.
D) Saliva production does not influence starch digestion.

Question 37

Lactose intolerance is caused by

A) a milk allergy.
B) lactase deficiency.
C) milk bacteria.
D) intestinal bacteria.

Question 38

The major symptoms of lactose intolerance are

A) gas, abdominal pain, and distention.
B) a rash, sneezing, and stuffy nose.
C) a headache and chest pain.
D) nausea and vomiting.

Question 39

Which of the following describes the process of starch digestion?

A) Starch to lactose to galactose
B) Starch to maltose to glucose
C) Starch to glycogen to glucose
D) Starch to sucrose to fructose

Question 40

Which of the following is not true of carbohydrate absorption?

A) Monosaccharides can enter the villi.
B) End products of carbohydrate digestion are transported through the portal vein to the liver.
C) Maltose is transported through the portal vein to the liver.
D) Disaccharides are digested to monosaccharides by enzymes attached to intestinal cells.

Question 41

Which of the following is not a viscous (soluble) fiber?

A) Lignin
B) Gums
C) Pectin
D) Mucilages

Question 42

Which of the following is not true of dietary fibers?

A) They are mostly polysaccharides.
B) The bonds between sugar units cannot be broken by human digestive enzymes.
C) They cannot be absorbed by the small intestine.
D) They are absorbed in the large intestine.

Question 43

The glycemic index (GI) is a measurement of how a carbohydrate-containing food raises

A) blood glucose.
B) liver glycogen.
C) insulin released from the pancreas.
D) glycogen stored in muscle.

Question 44

Glycogen is

A) a highly branched polysaccharide.
B) stored in the absence of dietary carbohydrate.
C) a straight chain of glucoses linked together.
D) a hormone for blood glucose regulation.

Question 45

Which organ will first receive sugars after they are absorbed into the blood?

A) Kidney
B) Heart
C) Liver
D) Pancreas

Question 46

Which of the following hormones corrects a hyperglycemic state?

A) Insulin
B) Epinephrine
C) Cortisol
D) Glucagon

Question 47

Dietary fibers primarily are

A) polysaccharides.
B) polypeptides.
C) disaccharides.
D) monosaccharides.

Question 48

Starch is comprised of hundreds and perhaps thousands of which molecule?

A) Fructose
B) Glycerol
C) Glucose
D) Galactose

Question 49

Amylose is

A) a long, straight glucose chain.
B) branched glucose chains.
C) a long, straight fatty acid chain.
D) branched amino acid chains.

Question 50

The main function of glucose is to

A) serve as raw material to build tissue.
B) work with enzymes to carry out chemical reactions.
C) repair tissue.
D) supply energy.

Question 51

Which of the following hormones is released to correct a hypoglycemic state?

A) Insulin
B) Testosterone
C) Estrogen
D) Glucagon

Question 52

The major storage sites for glycogen are

A) muscles and liver.
B) kidney and muscles.
C) liver and kidney.
D) liver and pancreas.

Question 53

Which of the following is not a rich source of viscous (soluble) fibers?

A) Fruits
B) Oatmeal
C) Whole wheat bread
D) Legumes

Question 54

Which of the following has the most starch?

A) 1 medium orange
B) 1 cup of kidney beans
C) 8 fluid ounces of milk
D) 4 ounces of meat

Question 55

You are on a diet and eating less than 50 grams of carbohydrate per day. The claim made in the diet educational materials is that carbohydrate is the main culprit in being overweight, so it must be restricted. Which of the following will happen as a result of this low carbohydrate diet?

A) Proteins in muscles, heart, and other vital organs will be broken down into amino acids to make needed glucose, over time weakening the muscles and organs.
B) Fat will be broken down and used as the exclusive fuel, leading to considerable fat loss and little health risk.
C) Ketones will be produced from partial protein metabolism to be used for energy.
D) Fat will be broken down and converted to glucose that will be used as the primary energy source.

Question 56

When insulin is released, it causes

A) the liver to break down glycogen and release glucose into the blood.
B) muscle and fat cells to increase glucose uptake.
C) fat breakdown and release from fat tissue.
D) the liver to make glycogen from protein.

Question 57

Those with lactose intolerance usually can consume all the following except

A) small servings of milk products.
B) hard cheeses.
C) yogurt containing active cultures.
D) milk shakes made with skim milk.

Question 58

Which of the following hormones is released during stressful times to increase blood glucose levels, making more energy available for use?

A) Insulin
B) Epinephrine
C) Glycogen
D) Progesterone

Question 59

Viscous (soluble) fibers

A) increase stool size significantly.
B) are not readily fermented by intestinal bacteria.
C) do not dissolve in water.
D) can lower blood cholesterol.

Question 60

For which of the following is glucose most critical as an energy source?

A) Muscles
B) Brain
C) Liver
D) Heart

Question 61

Medical conditions related to metabolic syndrome are

A) type 1 diabetes, coronary artery disease, and cancer.
B) type 1 diabetes, coronary artery disease, and stroke.
C) type 2 diabetes, coronary artery disease, and stroke.
D) type 2 diabetes, coronary artery disease, and cancer.

Question 62

The most important dietary approach for the treatment of type 2 diabetes mellitus is to

A) lose body fat.
B) eat regular meals.
C) maintain a constant ratio of carbohydrate to protein to fat throughout the day.
D) avoid sugar.

Question 63

Which of the following is not a metabolic syndrome risk indicator?

A) High blood pressure
B) High HDL cholesterol
C) Elevated glucose
D) Elevated triglycerides

Question 64

A reasonable and recommended goal for daily dietary fiber intake is how many grams?

A) 10 to 12
B) 15 to 30
C) 20 to 34
D) 25 to 38

Question 65

The World Health Organization recommends limiting added sugar intake to ______ percent of our total kilocalories.

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

Question 66

If you had the condition phenylketonuria, which should you not use?

A) Stevia
B) Aspartame
C) High fructose corn syrup
D) Saccharin

Question 67

Which of the following is not characteristic of type 1 diabetes mellitus?

A) Arises most commonly in adulthood
B) Associated with a tendency to develop ketosis
C) Sometimes caused by viral infection
D) Has a genetic link

Question 68

Which section of MyPlate is the least significant source of carbohydrate?

A) Grains
B) Vegetables
C) Fruits
D) Protein
E) Dairy

Question 69

Isolated nondigestible carbohydrates that are added to food because they have beneficial physiological effects in human beings are called

A) phytochemicals.
B) functional fiber.
C) dietary supplements.
D) amylopectin.

Question 70

Sucralose (Splenda) is ______ times sweeter than sucrose.

A) 100
B) 250
C) 500
D) 600

Question 71

Which of the following breakfasts would be highest in carbohydrate?

A) Grapefruit half, 2 fried eggs, 3 bacon slices, 1 slice of toast with butter, coffee
B) 8 ounces orange juice, 2 cups Cream of Wheat with 2 tablespoons sugar, English muffin with jelly, 1 cup whole milk
C) 8 ounces orange juice, 1/2 cup fresh blueberries, 8 ounces nonfat yogurt, coffee
D) 1 cup whole milk, 2 ounces sausage, 2 fried eggs, 1 slice of toast with butter

Question 72

Food manufacturers prefer ____________________________________ as a sweetener because it is easy to transport, has better shelf-stability, lower cost, and improves food properties.

A) table sugar
B) high-fructose corn syrup
C) sucralose (Splenda)
D) honey

Question 73

What is the minimum number of grams of carbohydrate, per day, humans must consume to avoid ketosis?

A) 75
B) 100
C) 130
D) 250

Question 74

John Fibernugget wants to increase his fiber intake. Which of the following would be the safest way for him do this?

A) Eating enriched grains such as Rice Krispies and Saltines
B) Buying bran and fiber supplements to add to his current diet
C) Reading the labels of grain products and buying those labeled "wheat flour"
D) Eating more fruits and vegetables and not removing the edible peels

Question 75

Which of the following foods would have the most fiber?

A) Kidney beans
B) English muffins made with enriched flour
C) Orange juice
D) Corn flakes

Question 76

All of the following are characteristic of type 2 diabetes mellitus except

A) arises most commonly in adulthood.
B) caused by insensitivity of fat and muscle cells to insulin.
C) often associated with obesity.
D) the least common form of diabetes.

Question 77

Dietary fiber may play a key role in the prevention of which cancer?

A) Colon
B) Liver
C) Pancreatic
D) Stomach

Question 78

The two forms of starch found in food are

A) amylose and amylopectin.
B) maltose and mannose.
C) glycogen and glucagon.
D) soluble and insoluble.

Question 79

When eating a high-fiber diet, one should

A) restrict fluid intake.
B) not be concerned about consuming large amounts.
C) avoid foods that are not whole grain.
D) increase fluid intake.

Question 80

Sucralose (Splenda) is made by adding

A) lactose to sucrose.
B) chlorines to sucrose.
C) sucrose to galactose.
D) sucrose to glucose.