Deck 4: Carbohydrates,

Question 1

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.

Answer 1

B

Question 2

The term "dietary fiber" is defined as:

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

Answer 2

B

Question 3

Glucagon increases blood glucose by promoting:

A) glycogen synthesis by the liver.
B) glycogen synthesis by the muscles.
C) glycogen breakdown and glucose synthesis by the liver.
D) glycogen breakdown and glucose synthesis by the muscles.
E) glucose synthesis by the liver and muscles.

Answer 3

C

Question 4

The digestion of starch begins in the:

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

Question 5

Which of the following is an example of starch?

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

Question 6

Which of the following conditions stimulates the pancreas to secrete glucagon?

A) elevated ketone bodies in the blood
B) elevated glycogen in the liver
C) elevated blood glucose
D) low blood glucose
E) ketoacidosis

Question 7

Aspartame:

A) has a low sweetness relative to sucrose.
B) has a trade name of Splenda.
C) is composed of two amino acids.
D) is widely used in sugar-free soft drinks.
E) is commonly used in baked goods.

Question 8

Which of the following conditions stimulates the pancreas to secrete insulin?

A) elevated ketone bodies in the blood
B) elevated glycogen in the liver
C) elevated blood glucose
D) low blood glucose
E) ketoacidosis

Question 9

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 these are correct.

Question 10

For a 2,000 kcal/day diet, how many grams (g) of carbohydrates are recommended according to the Acceptable Macronutrient Distribution Range?

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

Question 11

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 12

Which enzyme breaks down maltose?

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

Question 13

Which cereal grain is NOT matched with a region of the world in which it is a dietary staple?

A) wheat in Western Europe
B) breadfruit in India
C) rice in China
D) corn in Mexico
E) wheat in the Middle East

Question 14

Which portion of a whole-grain kernel 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 15

Most of the starch in grains is found in the:

A) bran.
B) germ.
C) endosperm.
D) husk.
E) cellulose.

Question 16

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 17

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

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

Question 18

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 these are correct

Question 19

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 20

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 21

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 22

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

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

Question 23

In response to insulin, glucose is taken up by:

A) skeletal and cardiac muscles only.
B) the brain only.
C) the liver only.
D) adipose tissue and muscles.
E) skeletal and cardiac muscles, brain, and kidneys.

Question 24

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 these are correct.

Question 25

Plants store glucose as:

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

Question 26

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 27

Which of the following is true about resistant starches?

A) Resistant starches are digested in the small intestines.
B) Diets rich in resistant starch reduce the body's responsiveness to insulin.
C) Resistant starches make people feel fuller for a longer period of time.
D) Resistant starches are found abundantly in boiled potatoes.
E) Resistant starches are difficult for enzymes to break down.

Question 28

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

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

Question 29

Which of the following ingredients count(s) as added sugar?

A) corn sweetener
B) honey
C) corn syrup
D) dextrose
E) All of these are correct.

Question 30

Insulin promotes conversion of excess glucose to glycogen in:

A) the skeletal and cardiac muscles only.
B) the liver and skeletal muscles.
C) the liver and adipose tissue.
D) the brain, muscles, and liver.
E) the liver, adipose tissue, and kidneys.

Question 31

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 32

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 33

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 34

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 serve as building blocks for muscle.
D) Carbohydrates are a source of fiber in the diet.
E) Adequate carbohydrate consumption reduces the use of protein for energy.

Question 35

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%

Question 36

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

A) hemorrhoids.
B) diverticular disease.
C) heart disease.
D) ulcers.
E) celiac disease.

Question 37

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 38

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 39

The Adequate Intake for fiber for men younger than 50 years is at least _____ grams of fiber per day, and women younger than 50 years should consume _____ at least grams of fiber per day.

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

Question 40

An oligosaccharide is:

A) a short-chain carbohydrate that consists of 3 to 10 monosaccharide units.
B) two monosaccharides linked together.
C) a polysaccharide made up of more than 10 glucose units.
D) a polysaccharide made up of glycogen.
E) a carbohydrate that consists of one sugar molecule.

Question 41

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

Question 42

Explain the differences in composition of whole grains, refined grains, and enriched grains. Then indicate why consuming whole grains is associated with health benefits.

Question 43

What are the key differences between soluble and insoluble fiber?

Question 44

Explain the benefit of fiber in the diet.

Question 45

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

Question 46

Explain how blood glucose in normally regulated.

Question 47

Describe the pros and cons of consuming foods with nonnutritive sweeteners.

Question 48

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 the diet?

Question 49

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

Question 50

Describe some of the functions of carbohydrates in the body.

Question 51

Cleo wants to choose carbohydrate foods that may improve satiety and support healthy blood glucose. Which type of fiber should she prioritize in her diet and why? Give an example of a meal that includes foods rich in this fiber type.

Question 52

Outline the digestion of carbohydrates, indicating what happens in the mouth, stomach, small intestine, and large intestine.

Question 53

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