Deck 12: Useful Facts about Sugars: Starches: and Fiber

Question 1

Storage of glycogen is limited.​

Answer 1

True

Question 2

Cooking,mashing,or chopping food decreases fiber content.​

Answer 2

False

Question 3

Studies have found that aspartame is associated with cancer,nerve disorders,and other health problems in humans.​

Answer 3

False

Question 4

​What is the primary function of carbohydrates in the body?

A)​fluid balance
B)energy source
C)nerve conduction
D)growth and repair of body tissues
E)​insulation

Question 5

Lactose maldigestion is rare in very young children.​

Question 6

Carbohydrates are the major source of energy for people throughout the world​

Question 7

Some types of simple and complex carbohydrates in foods elevate blood glucose levels more than do others.​

Question 8

High-fructose corn syrup contains the same amount of fructose and glucose as sucrose.​

Question 9

What is the recommended amount of total dietary fiber for adults per day?​

A)​10 grams for women and 15 grams for men
B)17 grams for women and 23 grams for men
C)28 grams for women and 35 grams for men
D)33 grams for women and 42 grams for men
E)​45 grams for women and 55 grams for men

Question 10

Teeth are capable of replacing small amounts of minerals lost from enamel.​

Question 11

Artificial sweeteners currently approved for use today exactly mimic the taste and properties of sugar.​

Question 12

Fiber has no caloric value.​

Question 13

Fluoridated water reduces the incidences of tooth decay but may increase rates of cancer and obesity.​

Question 14

​Simple sugars are only found in soft drinks,fruits drinks,energy and sports drinks,sweet snacks,candy,and desserts.

Question 15

Starchy foods are often low in calories.​

Question 16

Xylitol,mannitol,and sorbitol promote tooth decay.​

Question 17

Insoluble fiber is found primarily in oat and wheat bran,the coating on seeds,and the skins of fruits and vegetables.​

Question 18

Alcohol sugars and alcohol are similar in chemical structure to carbohydrates.​

Question 19

Lactose maldigestion should be managed by omitting milk and milk products from the diet.​

Question 20

​Glycogen is stored in the _____.​

A)​brain only
B)liver only
C)muscles only
D)brain and muscles
E)​liver and muscles

Question 21

​Baby bottle caries occur first in the _____ because that is where fluid pools.

A)​upper back teeth
B)lower back teeth
C)molars
D)upper front teeth
E)​lower front teeth

Question 22

Which food has the highest fiber content?​

A)​pinto beans (½ cup)
B)corn (½ cup)
C)carrots (½ cup)
D)almonds (¼ cup)
E)​granola (½ cup)

Question 23

Which food has the highest "stickiness" value?​

A)​pretzels
B)milk chocolate
C)fruit juice
D)cereal
E)​honey

Question 24

Simple sugars _____.​

A)​help prevent constipation
B)are abundant in animal products
C)are only found in plant foods
D)include starches,glycogen,and dietary fiber
E)​are the most commonly used food additive

Question 25

Soluble fibers have been shown to _____.​

A)​increase calcium absorption
B)increase blood glucose levels after a meal
C)reduce blood levels of cholesterol
D)decrease lactose maldigestion
E)​decrease risk of osteoporosis

Question 26

Lactose = _____​

A)​fructose + glucose
B)glucose + glucose
C)glucose + galactose
D)fructose + galactose
E)​galactose + galactose

Question 27

Which food is recommended for people who experience lactose maldigestion?​

A)​low-fat or soy milk
B)fortified rice milk or far-free milk
C)yogurt only
D)low-fat milk and fortified rice milk
E)​fortified rice milk and yogurt

Question 28

High intake of sucrose and high-fructose corn syrup is associated with _____.​

A)​an elevated risk of Alzheimer's disease
B)an elevated risk of hypertension
C)increased cholesterol levels
D)cancer
E)​ADHD

Question 29

Sucralose is primarily known as _____ on product labels.​

A)​Sweet One
B)Sweet and Low
C)Splenda
D)PureVia
E)​Sunnette

Question 30

What is a good source of insoluble fiber?​

A)​oats
B)dried beans
C)fruit pulp
D)psyllium husks
E)​oat bran

Question 31

Artificial sweeteners _____.​

A)​are a significant source of energy
B)are sweeter than sucrose
C)are considered added sugar
D)promote weight loss
E)​promote tooth decay

Question 32

Intake of low glycemic index carbohydrate foods is associated with _____.​

A)​increased food intake
B)decreased satiety
C)increased weight loss
D)increased blood glucose
E)​increased insulin levels

Question 33

​Maltose = _____

A)​fructose + glucose
B)glucose + glucose
C)glucose + galactose
D)fructose + galactos
E)​galactose + galactose

Question 34

Dietary fiber can be constipating if _____.​

A)​added to the diet gradually
B)consumed with milk products
C)consumed with added sugars
D)consumed with too little fluid
E)​consumed with too much fat

Question 35

A good source of soluble fiber is _____.​

A)​barley
B)wheat bran
C)the coating on seeds
D)the skins of fruits
E)​the skins of vegetables

Question 36

On average,dietary fiber supplies _____ calories per gram.​

A)​2
B)4
C)7
D)9
E)​12

Question 37

Sucrose = _____​

A)​fructose + glucose
B)glucose + glucose
C)glucose + galactose
D)fructose + galactose
E)​galactose + galactose

Question 38

Which food has the lowest glycemic index?​

A)​cornflakes
B)watermelon
C)spaghetti
D)milk
E)​boiled potato

Question 39

Acid production by bacteria increases within _____ minutes of exposure to sugar.​

A)​2
B)5
C)10
D)12
E)​15

Question 40

​Which carbohydrates supplies the body with four calories per gram?

A)​simple sugars only
B)complex carbohydrates only
C)dietary fiber only
D)simple sugars and complex carbohydrates
E)​complex carbohydrates and dietary fiber

Question 41

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
glycogen​

Question 42

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
complex carbohydrates​

Question 43

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
dietary fiber​

Question 44

Which artificial sweetener provides calories?​

A)​saccharin
B)aspartame
C)sucralose
D)acesulfame potassium
E)​stevia

Question 45

A constant supply of glucose is needed by the _____.​

A)​liver
B)brain
C)pancreas
D)lungs
E)​heart

Question 46

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
carbohydrates​

Question 47

What is the sweetest alcohol sugar?​

A)​sorbitol
B)mannitol
C)saccharin
D)xylitol
E)​neotame

Question 48

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
​alcohol sugars

Question 49

​Which food has the highest simple sugar content?

A)​Apple Jacks (1 oz)
B)skim milk (1 cup)
C)Raisin Bran (1 oz)
D)corn (½ cup)
E)​apple (1 medium)

Question 50

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
insulin resistance

Question 51

​Which food items contain a nonnutritive sweetener?​

A)​Organic Vanilla Yogurt only
B)Greek Style Vanilla Yogurt only
C)Fiber-Rich Vanilla Yogurt only
D)Organic Vanilla Yogurt and Greek Style Vanilla Yogurt
E)​Organic Vanilla Yogurt and Fiber-Rich Vanilla Yogurt

Question 52

Which sweetener in the yogurt products should be avoided by people with the genetic disorder phenylketonuria?​

A)​organic natural flavor
B)cultured pasteurized nonfat milk
C)modified corn starch
D)natural vanilla flavor
E)​aspartame

Question 53

Which food can promote tooth decay if allowed to remain in contact with gums and teeth?​

A)​honey
B)peanut butter
C)cheese
D)milk
E)​fresh fruit

Question 54

Which ingredient is considered a nonnutritive sweetener?​

A)​naturally milled organic sugar
B)acesulfame potassium
C)natural vanilla flavor
D)modified corn starch
E)​chicory root

Question 55

The aspartame in the Fiber-Rich Vanilla Yogurt provides _____ calories per gram.​

A)​0
B)2
C)4
D)7
E)​9

Question 56

Which yogurt products contain complex carbohydrates?​

A)​Organic Vanilla Yogurt only
B)Greek Style Vanilla Yogurt only
C)Fiber-Rich Vanilla Yogurt only
D)Organic Vanilla Yogurt and Greek Style Vanilla Yogurt
E)​Organic Vanilla Yogurt and Fiber-Rich Vanilla Yogurt

Question 57

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
disaccharides​

Question 58

​Lactose maldigestion is most common among _____.

A)​Asians
B)Native Americans
C)Mexicans
D)U.S.adults
E)​Northern Europeans

Question 59

Which simple sugar is absorbed into the bloodstream during digestion?​

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

Question 60

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
glycemic index​

Question 61

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
​simple sugars

Question 62

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
lactose maldigestion

Question 63

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
​phenylketonuria

Question 64

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
plaque

Question 65

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
tooth decay

Question 66

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
​type 2 diabetes

Question 67

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
​monosaccharides

Question 68

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
lactose intolerance

Question 69

Match each term with the appropriate definition.​
a.chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms
b.carbohydrates that consist of a glucose,fructose,or galactose molecule,or a combination of glucose and either fructose or galactose​
c.simple sugars consisting of one sugar molecule
d.simple sugars consisting of two molecules of monosaccharides linked together
e.the body's storage form of glucose
f.simple sugars containing an alcohol group in their molecular structure
g.rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase
h.form of carbohydrate found in starchy vegetables,grains,and dried beans and in many types of dietary fiber
i.carbohydrates containing many molecules of monosaccharides linked together
j.condition characterized by high blood glucose levels due to the body's inability to use insulin normally,or to produce enough insulin
k.disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase 
l.condition in which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells ​
m.disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar
n.soft,sticky,white material on teeth that is formed by bacteria 
o.measure of the extent to which blood glucose is raised by a 50 gram portion of a carbohydrate-containing food compared to 50 grams of glucose
p.term for gastrointestinal symptoms resulting from the consumption of more lactose than can be digested with available lactase
q.components of plants that cannot be digested by human digestive enzymes and confer health benefits
​polysaccharides

Question 70

Discuss how lactose maldigestion should be managed.​