Deck 5: Carbohydrates

Question 1

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.

Answer 1

D

Question 2

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

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

Answer 2

D

Question 3

The enzyme sucrase breaks down sucrose into ________.

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

Answer 3

C

Question 4

The principal function of dietary carbohydrate is to provide ________.

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

Question 5

Glucose,galactose,and fructose ________.

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

Question 6

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 7

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

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

Question 8

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 9

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 10

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 11

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 12

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 13

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

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

Question 14

Once absorbed,the majority of glucose is transported to ________.

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

Question 15

The principal sugar found in milk is ________.

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

Question 16

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

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

Question 17

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 18

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 19

Another name for glucose is ________.

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

Question 20

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

Question 21

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 22

The best type of fiber to eat for reducing constipation is ________.

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

Question 23

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 24

When increasing fiber intake,always ________.

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

Question 25

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 26

While _________ suppresses gluconeogenesis,____________ increases glycogen breakdown.

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

Question 27

Insulin is made in the ________.

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

Question 28

_______ 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 29

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 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

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 32

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 33

Which of the following is classified as an insoluble fiber?

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

Question 34

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 35

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 36

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 37

An example of an oligosaccharide is ________.

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

Question 38

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 39

The storage form of carbohydrates in plants is ________.

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

Question 40

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 41

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 42

According to 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 43

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 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

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 46

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 47

A trade name for aspartame is ________.

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

Question 48

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 49

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 50

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 51

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

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

Question 52

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 53

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 54

The most common type of diabetes mellitus is ________.

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

Question 55

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

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

Question 56

The AI for fiber for women is ________.

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

Question 57

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

Question 58

Which of the following foods has the highest glycemic index?

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

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

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 61

Glycogen is made of glucose units linked by beta bonds.

Question 62

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

Question 63

Persons with diabetes can never eat sugar.

Question 64

Raffinose and stachyose are examples of polysaccharides.

Question 65

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

Question 66

Indigestible carbohydrates play a role in enhancing blood glucose control.

Question 67

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

Question 68

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

Question 69

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

Question 70

Soluble dietary fibers have been shown to reduce serum cholesterol.

Question 71

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

Question 72

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

Question 73

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

Question 74

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

Question 75

Saliva contains an enzyme called maltase that aids in the breakdown of maltose in the mouth.

Question 76

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

Question 77

The Atkins diet promotes a high-carbohydrate,low-fat diet pattern.

Question 78

Sucrose is made up of glucose + glucose.

Question 79

The RDA for carbohydrate intake is 300 g/day.

Question 80

High fiber diets can impair the absorption of trace minerals.