Deck 3: Lipids

Question 1

Carbohydrate-rich foods are equal in the degree to which they elevate both blood glucose and insulin concentrations. ​

Answer 1

False

Question 2

Fructose is:

A)the sweetest of the sugars.
B)known as milk sugar .
C)abundant in whole grains.
D)also known as dextrose.
E)a starch.

Answer 2

A

Question 3

The main function of carbohydrates in the body is to:

A)furnish the body with energy.
B)provide material for synthesizing cell walls.
C)synthesize fat.
D)insulate the body to prevent heat loss.
E)build mitochondria.

Answer 3

A

Question 4

There are no health consequences associated with consuming excess fiber. ​

Question 5

The _____ are the basic units of all carbohydrates. ​

A)monosaccharides
B)disaccharides
C)polysaccharides
D)sucrose molecules
E)insoluble fibers

Question 6

Three monosaccharides important in nutrition are:

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

Question 7

Which monosaccharide is a part of all disaccharides?

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

Question 8

The hormone that moves glucose from the blood into the cells is:

A)glucagon.
B)insulin.
C)testosterone.
D)sucrose .
E)glycogen.

Question 9

Sugar consumption is a major cause of tooth decay. ​

Question 10

A person consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Patterns recommendations, this person's sugar intake is within the guidelines. ​

Question 11

The primary source of energy for most cells in the body under normal conditions is:

A)sucrose.
B)amino acids.
C)fructose.
D)glucose.
E)fatty acids.

Question 12

When carbohydrates are plentiful, the human brain depends almost exclusively on them as an energy source. ​

Question 13

Most fiber-rich foods are kcalorie-free.

Question 14

Which carbohydrate is composed of a single sugar unit? ​

A)starch
B)glycogen
C)sucrose
D)some fibers
E)fructose ​

Question 15

Cindy consumed two servings of vegetables, two servings of fruit, five servings of whole grains, and two servings of legumes during the day. Cindy meets the DV recommendation for fiber for the day.

Question 16

Which of the following does not come exclusively from plants? ​

A)glucose
B)maltose ​
C)fructose
D)galactose
E)sucrose

Question 17

Fructose occurs naturally in:

A)bread.
B)milk.
C)meats.
D)fruits.
E)fiber.

Question 18

All plant foods have attributes that may reduce the risks of colon and rectal cancers. ​

Question 19

Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks. ​

Question 20

A person consumes 2000 kcalories per day and 200 grams of carbohydrate. This person meets the current dietary recommendations for carbohydrate intake. ​

Question 21

The most familiar source of sucrose is:

A)bread.
B)table sugar.
C)fiber.
D)meat.
E)honey.

Question 22

Cellulose, pectin, hemicellulose, and gums are all considered:

A)artificial sweeteners.
B)sugar alcohols.
C)dietary fibers.
D)simple carbohydrates.
E)resistant starches.

Question 23

The _____are not used by the food industry as additives or stabilizers because they are the tough, woody parts of plants. ​

A)pectins ​
B)gums
C)lignins
D)mucilages
E)resistant starches

Question 24

Chemically, lactose is a:

A)monosaccharide .
B)disaccharide.
C)dextrose.
D)polysaccharide.
E)starch.

Question 25

Which of the following carbohydrates is a monosaccharide? ​

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

Question 26

Which dietary fiber is found in all vegetables, fruits, and legumes? ​

A)hemicellulose ​
B)pectin
C)mucilage
D)cellulose
E)gum

Question 27

Which of the following is the principal carbohydrate in milk? ​

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

Question 28

The stored form of glucose in the body is called:

A)glycogen.
B)insulin.
C)fat.
D)muscle.
E)mitochondria.

Question 29

Whole grains, vegetables, legumes, and fruits are rich sources of:

A)sucrose.
B)dietary fiber.
C)fat.
D)glycogen.
E)glucagon.

Question 30

Which compound is a disaccharide? ​

A)glucose
B)fructose ​
C)lactose
D)galactose
E)glycogen

Question 31

Which fiber is a nonpolysaccharide? ​

A)cellulose ​
B)lignin
C)pectin ​
D)gum
E)lignite

Question 32

Excess glucose in the blood is converted into glycogen and stored primarily in the:

A)brain and liver.
B)liver and muscles.
C)blood cells and brain.
D)pancreas and brain.
E)brain and muscles .

Question 33

One molecule of sucrose contains _____ molecule(s)of glucose. ​

A)one
B)two
C)three
D)four
E)five

Question 34

The principle sweetener in cakes and cookies is:

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

Question 35

Fibers that escape digestion and absorption in the small intestine are known as:

A)resistant starches.
B)mono saccharides.
C)soluble fibers.
D)disaccharides.
E)viscous gels .

Question 36

Polysaccharides are composed almost entirely of _____ units. ​

A)sucrose
B)fructose ​
C)maltose
D)glucose
E)galactose

Question 37

Sucrose is never referred to as:

A)white sugar.
B)milk sugar.
C)table sugar.
D)cane sugar.
E)beet sugar .

Question 38

The richest sources of starch are:

A)fruits.
B)grains .
C)vegetables.
D)soybeans.
E)meat.

Question 39

Fibers are categorized by:

A)the number of chemical bonds that hold them together.
B)their chemical and physical properties .
C)the number of hydrogen molecules they contain.
D)their ability to be digested by human enzymes.
E)their kcalorie density.

Question 40

An example of a polysaccharide is:

A)starch.
B)lactose.
C)simple carbohydrates.
D)protein.
E)fat.

Question 41

The _____ describes the effect a food has on blood glucose levels. ​

A)glycemic index
B)insulin index
C)solubility factor
D)viscosity index
E)energy index

Question 42

The leading source of added sugar in the American diet is:

A)baked goods such as cookies and cakes .
B)fresh  fruits.
C)sugary  soft drinks.
D)chocolate bars and other candy treats.
E)ice cream and other frozen treats.

Question 43

While fiber has many benefits, it does not aid in:

A)weight management .
B)lowering the risk of type 2 of diabetes.
C)the overall health of the gastrointestinal tract.
D)the prevention of osteoporosis.
E)regulating cholesterol.

Question 44

Sugars in fruits, vegetables, grains, and milk:

A)are not related to one another chemically.
B)are considered discretionary kcalories.
C)occur naturally.
D)are usually resistant to digestion.
E)must be added to make the foods palatable.

Question 45

Which is the most effective at alleviating constipation? ​

A)cellulose ​
B)pectin ​
C)gums
D)psyllium
E)protein

Question 46

Soluble fiber can help reduce blood cholesterol levels by:

A)converting cholesterol into vitamin D.
B)binding cholesterol and carrying it out of the body with the feces .
C)blocking the absorption of bile.
D)preventing the production of bile.
E)blocking the production of insulin.

Question 47

Which of the following statements best describes the role of sugar in the development of obesity?

A)Sugar consumption is a direct cause of weight gain, which leads to obesity.
B)The increased use of added sugars by food manufacturers is the cause of obesity.
C)Sugar contributes to obesity when its overconsumption is part of overall excessive energy intake.
D)Sugar is converted directly to fat as soon as it is consumed.
E)Sugar is much less important in the development of obesity than the lack of adequate exercise.

Question 48

Sweeteners that yield energy are called:

A)nutritive sweeteners.
B)artificial sweeteners.
C)resistant sweeteners.
D)glycemic sweeteners.
E)fermented sweeteners.

Question 49

The artificial sweetener sucralose is made from:

A)sucrose .
B)amino acids.
C)aspartame.
D)maltose.
E)galactose.

Question 50

The steady upward trend in sugar consumption among Americans can be attributed to:

A)people adding more sugar to their foods.
B)food manufacturers adding sugar during processing.
C)better food preservation techniques.
D)improved food safety practices.
E)an increase in type 1 diabetes.

Question 51

Soluble fibers are found in:

A)celery strings, wheat bran hulls, and corn kernel skins.
B)kidney beans, apples, and oatmeal.
C)corn kernel skins, apples, and sunflower seeds.
D)celery strings, soybeans, and bran flakes.
E)celery strings, apples, and sunflower seeds.

Question 52

Which food ingredient is a sugar alcohol? ​

A)polydextrose
B)maltitol
C)cellulose
D)aspartame
E)glucagon

Question 53

According to the World Health Organization's recommendations, no more than _____% of daily kcalories should come from added sugars. ​

A)5 ​
B)10 ​
C)15
D)20
E)35

Question 54

The artificial sweetener that is similar in structure to fructose is:

A)tagatose .
B)neotame.
C)sucralose .
D)stevia.
E)saccharin.

Question 55

How many kcalories are provided by 100 grams of carbohydrate? ​

A)​100
B)​200
C)​300
D)​400
E)​500

Question 56

Ice Cream A carton of ice cream contains the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan. ​
Refer to the " Ice Cream " box above. How many artificial sweeteners are contained in the product? ​

A)​1
B)​2
C)​3
D)​4
E)​5

Question 57

Excessive sugar consumption contributes to the development of:

A)cancer.
B)type 1 diabetes.
C)dental caries.
D)hyperactive behavior in children.
E)hyperactive behavior in adults.

Question 58

Which item would you recommend to someone interested in lowering his or her blood cholesterol level? ​

A)white bread
B)oatmeal
C)corn flakes
D)pork
E)coffee

Question 59

Ice Cream A carton of ice cream contains the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan. ​
Refer to the " Ice Cream " box above. How many alternative sweeteners are contained in this product? ​

A)​1
B)​2
C)​3
D)​4
E)​5

Question 60

Carbohydrates should contribute approximately _____% of the total daily energy intake. ​

A)35-40
B)25-40
C)45-65
D)70--75
E)15-25

Question 61

The glycogen molecule is _____ branched with _____ ends that bristle from each molecule's surface.

A)highly; hundreds of
B)weakly; ten
C)thinly; two
D)highly; thousands of
E)un-; no

Question 62

Which of the following is the equivalent of 1 teaspoon of white sugar? ​

A)1 tablespoon of ketchup
B)1 tablespoon of jelly
C)2 oz. of a carbonated soft drink
D)3 teaspoons of honey
E)1 teaspoon of milk

Question 63

The Dietary Reference Intake for dietary fiber is approximately _____ grams per day. ​

A)10-15
B)15-20 ​
C)25-35
D)45-50
E)55-60 ​

Question 64

High-fructose corn syrup is composed of:

A)fructose and glucose.
B)glucose and galactose .
C)sucrose and maltitol.
D)fructose and galactose.
E)sucrose and syrulose.

Question 65

Which of the following breakfast foods has the lowest glycemic index? ​

A)cornflakes
B)instant oatmeal
C)white bagel
D)cooked oatmeal ​
E)orange juice

Question 66

The World Health Organization set an upper limit for fiber intake at _____ grams per day. ​

A)​30
B)​40
C)​50
D)​60
E)​70

Question 67

Which list of foods are richest in carbohydrates? ​

A)eggs, cheese, and milk
B)rice, broccoli, and apples
C)milk, nuts, and oils
D)mayonnaise, butter, and salad dressing ​
E)eggs, apples, and broccoli

Question 68

Jeff consumed the following foods for a meal: small baked potato, ½ cup of carrots, 1 cup skim milk, and 1 small banana. Approximately how many grams of carbohydrate did Jeff consume? ​

A)​47
B)​57
C)​66
D)​69
E)​89

Question 69

Grains, legumes, and root vegetables contain predominantly:

A)simple sugars and fiber .
B)starches and fiber.
C)fat and fiber.
D)simple sugars and fat.
E)fat and starches.

Question 70

A 2000-kcalorie diet that provides 175 grams of carbohydrate provides:

A)inadequate carbohydrate.
B)excessive carbohydrate.
C)an appropriate amount of carbohydrate.
D)inadequate fiber.
E)inadequate fat.

Question 71

The colon's bacteria ferment soluble fibers, forming small fatlike molecules that lower the:

A)the starch factor .
B)fiber content in the food.
C)glycemic index .
D)pH.
E)one's body weight.

Question 72

Which group contains the fewest carbohydrates?

A)grains and starchy vegetables ​
B)nuts and dried fruits
C)milk and cheese
D)fruits and vegetables
E)meat and nuts

Question 73

The glycemic index of a food is influenced by the:

A)structure of the starch.
B)vitamin content in the food.
C)temperature of the food.
D)time of day the food is consumed.
E)individual's body weight.

Question 74

Aspartame is made from:

A)sucrose.
B)fructose.
C)two amino acids.
D)two monosaccharides.
E)sucrose and dextralose.

Question 75

What is the glycemic load (GL)of one cup of kidney beans, which contains 40g of carbohydrate and has a glycemic index of 24? ​

A)​9.6
B)​960
C)​40
D)​24
E)​4

Question 76

The glycemic index of a food is measured by comparing the increase in one's blood glucose levels after consuming the food to that caused by a reference food, such as:

A)white bread .
B)a banana .
C)ice cream.
D)oatmeal .
E)cheese.

Question 77

The glycemic index ranks carbohydrate foods based on how they impact:

A)blood glucose and insulin levels .
B)blood pressure.
C)weight.
D)blood cholesterol and triglyceride levels.
E)resting heart rate.

Question 78

A valid concern about excessive sugar consumption is:

A)an increased risk for developing cancer .
B)its contribution to behavioral problems in children.
C)the potential for malnutrition.
D)an increased risk for developing hypertension.
E)an increased reliance on fast foods for nutrients.

Question 79

People with _____ may benefit from limiting their intake of high-glycemic index foods. ​

A)heart disease ​
B)arthritis
C)diabetes
D)migraine headaches
E)anorexia

Question 80

Insulin _____ blood glucose uptake by the muscles and adipose tissue. ​

A)depresses ​
B)impedes
C)facilitates
D)stops
E)uncontrollably speeds