Deck 3: Carbohydrates

Question 1

Which food is a good source of carbohydrates?

A) beef
B) chicken
C) honey
D) eggs

Answer 1

C

Question 2

Simple carbohydrates include:

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

Answer 2

A

Question 3

The chemical name for the sugar found in white sugar is:

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

Answer 3

A

Question 4

Which of the following is a double sugar?

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

Question 5

Which of these sugars is rich in fruits?

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

Question 6

Three of the following are sugars, one is not. Which is NOT a sugar?

A) wheat bran
B) high-fructose corn syrup
C) agave nectar
D) molasses

Question 7

Three of the following are artificial sweeteners. Which is NOT an artificial sweetener?

A) honey
B) sucralose
C) aspartame
D) acesulfame-K

Question 8

Which of the following is a naturally sweet extract from the leaves of a bush?

A) Splenda
B) Equal
C) stevia
D) monk fruit

Question 9

Sugar-free gum, candies and cookies often use a group of carbohydrates that have half the kcalories as sugar and don't promote tooth decay. They are called:

A) sucralose or Splenda
B) single sugars
C) stevia extract
D) sugar replacers or polyols

Question 10

Three of the following foods are high in added sugars. Which of the following foods is NOT high in added sugars?

A) sweetened iced tea
B) cookies
C) chocolate bar
D) 100% apple juice

Question 11

Besides containing natural sugar, fruits also contain:

A) fiber
B) starch
C) added sugars
D) fats

Question 12

If your breakfast included a total of 20 grams of sugars, how many teaspoons of sugar did your breakfast contain?

A) 4 teaspoons
B) 5 teaspoons
C) 7 teaspoons
D) 10 teaspoons

Question 13

Which of the following foods is high in added sugars?

A) white bread
B) milk
C) vanilla pudding
D) canned tomatoes

Question 14

Sucrose is found in:

A) brown sugar
B) milk sugar
C) sorbitol
D) aspartame

Question 15

The American Heart Association recommends how many maximum number of teaspoons of sugar per day for women?

A) 4
B) 6
C) 10
D) 12

Question 16

Three of the following foods/beverages contribute to tooth decay. Which DOES NOT contribute to tooth decay?

A) raisins
B) whole-wheat bread
C) diet soda
D) cheese

Question 17

The greater your consumption of added sugars, the greater your chances are of:

A) becoming overweight or obese
B) getting diabetes
C) having high blood pressure
D) all of the above

Question 18

The monosaccharide in starch and fiber is:

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

Question 19

Which food contains the most starch per ½ cup serving?

A) navy beans
B) green beans
C) milk
D) chicken

Question 20

Starch is found only in ______________ foods.

A) animal
B) plant
C) high protein
D) healthy

Question 21

Starch and fiber are examples of:

A) simple carbohydrates
B) sugars
C) complex carbohydrates
D) fats

Question 22

Complex carbohydrates consist of long chains of:

A) sugars
B) starches
C) fibers
D) carbon

Question 23

Starch and fiber are found in:

A) milk and cheese
B) grains such as whole wheat
C) animal foods
D) honey

Question 24

When heated in liquid, starches ______________________.

A) brown
B) solidify
C) gelatinize
D) thin out

Question 25

A complex carbohydrate found in plants that is not digested by human digestive enzymes is called:

A) dietary fiber
B) starch
C) simple carbohydrates
D) sucrose

Question 26

Three of the following foods contain fiber. Which food does NOT contain fiber?

A) whole-wheat bread
B) peanuts
C) oranges
D) cheese

Question 27

Which of the following foods is rich in soluble fiber?

A) walnuts
B) oats
C) whole wheat
D) fish

Question 28

Which of the following foods is rich in insoluble fiber?

A) walnuts
B) oats
C) whole wheat
D) fish

Question 29

Soluble fibers:

A) are useful in treating constipation
B) lower blood cholesterol levels
C) provide lots of energy for the body
D) raise blood cholesterol levels

Question 30

Insoluble fibers:

A) are useful in treating constipation
B) lower blood cholesterol levels
C) provide lots of energy for the body
D) raise blood cholesterol levels

Question 31

A generous intake of fiber:

A) protects against heart disease
B) may help you lose weight
C) promotes regular bowel movements
D) all of the above

Question 32

Dietary fiber has three of the following effects. Which of the following is NOT a benefit of dietary fiber?

A) It helps to keep blood sugar at normal levels.
B) It prevents constipation.
C) It improves bone health.
D) It lowers blood cholesterol levels.

Question 33

Which type of fiber slows the emptying of food from the stomach?

A) insoluble fiber
B) soluble fiber
C) fiber found in milk
D) cellulose

Question 34

The Adequate Intake for fiber is based on _____ grams/1,000 kcalories eaten.

A) 10
B) 14
C) 18
D) 20

Question 35

If you decide to increase your fiber intake, you should:

A) drink more fluids
B) double your fiber intake right away
C) eat fewer kcalories at the same time
D) all of the above

Question 36

In grains, a large center area high in starch is the:

A) bran
B) germ
C) endosperm
D) hull

Question 37

Three of the following are refined grains. Which is a whole grain?

A) white flour
B) wheat flour
C) corn flour
D) oatmeal

Question 38

Refined grains contain the:

A) endosperm only
B) endosperm and germ
C) endosperm and bran
D) endosperm, bran, and germ

Question 39

Refined grains are enriched with:

A) thiamin, riboflavin, B₆, iron, and folate
B) thiamin, riboflavin, niacin, iron, and folate
C) thiamin, riboflavin, niacin, and magnesium
D) thiamin, riboflavin, B₆, and magnesium

Question 40

A one-ounce equivalent of whole grains contain ____ grams of whole grains.

A) 8
B) 16
C) 24
D) 30

Question 41

Which of the following is a good source of whole grain?

A) wheat flour
B) enriched flour
C) degerminated cornmeal
D) brown rice

Question 42

Research shows that a diet high in whole grains reduces your risk of:

A) heart disease
B) type 2 diabetes
C) high blood pressure
D) all of the above

Question 43

The primary source of the body's energy is:

A) dietary fiber
B) fat
C) carbohydrate
D) muscle glycogen

Question 44

Under most circumstances, the brain and other nerve cells will only use ________ for energy.

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

Question 45

Glycogen is a storage form of __________.

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

Question 46

Glycogen is stored in the:

A) blood vessels
B) liver
C) muscles
D) b and c

Question 47

When blood glucose falls, the liver:

A) stores glucose as glycogen
B) converts glycogen to glucose
C) converts glycogen to fat
D) converts alcohol to glucose

Question 48

Three of the following are functions of carbohydrates. Which is NOT a function of carbohydrates?

A) Carbohydrates supplies energy.
B) Carbohydrates keep your bones strong.
C) Carbohydrates are part of some hormones and enzymes.
D) Carbohydrates are part of connective tissues.

Question 49

Your blood _________ level is vital to the proper functioning of the body.

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

Question 50

In order to be absorbed, all carbohydrates must be broken down into:

A) single sugars
B) double sugars
C) maltodextrin
D) short starch molecules

Question 51

Which hormone is necessary for glucose to leave the bloodstream and enter the body's cells?

A) glucagon
B) growth hormone
C) insulin
D) lactase

Question 52

Most Americans need to eat fewer foods with added sugars and eat more:

A) whole grains
B) vegetables
C) fruits
D) all of the above

Question 53

When your blood glucose level is low, which hormone goes into action?

A) glucagon
B) growth hormone
C) insulin
D) lactase

Question 54

In untreated diabetes, blood glucose levels are:

A) higher than normal throughout the day
B) lower than normal throughout the day
C) high in the morning only
D) high in the evening only

Question 55

Which of the following is an example of an UNhealthy carbohydrate?

A) unsweetened applesauce
B) navy bean soup
C) whole grain tortilla chips
D) cupcake

Question 56

Individuals who eat high amounts of added sugars are more likely to be obese and develop diabetes than individuals who eat moderate amounts of added sugars.

Question 57

It is essential to take in enough fructose because the level of fructose in the blood is vital for your body.

Question 58

Complex carbohydrates include sugar and starch.

Question 59

Eating more fiber reduces your chances of getting an ulcer.

Question 60

Examples of foods high in starch include potatoes, pasta, corn, and beans.

Question 61

Unbleached wheat flour is a whole grain.

Question 62

Most of your body's glycogen stores are in the liver.

Question 63

Instead of soaking beans, just cook them longer to remove the complex sugars that cause flatulence (gas).

Question 64

Use whole lentils in ragouts and stew dishes because they hold their shape better than split lentils.

Question 65

Legumes are good sources of protein and fiber.

Question 66

What are the two main categories of carbohydrate, and which nutrients are in each category?

Question 67

List two single and two disaccharides and foods each one is found in.

Question 68

List three foods/drinks high in added sugars.

Question 69

Describe the process during which starches gelatinize.

Question 70

Compare and contrast soluble and insoluble fiber in at least two ways.

Question 71

If you eat 2,500 kcal/day, how many grams of fiber should you take in?

Question 72

Name three health effects of a diet high in fiber.

Question 73

Why isn't white flour a whole grain? Give two examples of whole grains.

Question 74

Why is white flour enriched?

Question 75

How can you tell if a product is whole grain? Give at least two ways.

Question 76

Name three functions of carbohydrates.

Question 77

How does the body regulate the level of glucose in the blood? Name and describe the actions of the two hormones involved.

Question 78

Although Americans do eat enough carbohydrates, the choices are not nearly as healthy as they could be. Explain this statement and give examples of foods.

Question 79

Give an example of how to use beans or lentils on the menu for breakfast, lunch, and dinner. Give the name of the menu item and its ingredients, and include how you would present it.