Deck 12: Carbohydrates

Question 1

The following are carbohydrates EXCEPT:

A) dietary fibre
B) insulin
C) resistant starch
D) sucrose
E) inulin

Answer 1

B

Question 2

The storage carbohydrate in mammals is:

A) glucose
B) lactose
C) starch
D) glycogen
E) sucrose

Answer 2

D

Question 3

The following can be said of a total dietary carbohydrate EXCEPT that:

A) it is more satiating than fat, but less than protein
B) it takes longer to digest than fat
C) its digestion involves less enzymes than fat
D) it has considerable chemical complexity
E) it has an actual energy content from food that is difficult to estimate

Answer 3

C

Question 4

Physical and chemical characteristics of food can affect the digestibility of food starch. Which order below, from least to most, for carbohydrate-derived energy, is correct if the food amounts are comparable?

A) raw unripe bananas < cooked unripe bananas < ripe bananas
B) baked potatoes < defrosted baked potatoes < potato wedges
C) almond meal < roasted almonds < natural almonds
D) white bread < wholemeal toast < wholemeal bread
E) warm lemonade < lemonade < frozen lemonade

Question 5

Which of the following statements about carbohydrate requirements is FALSE?

A) The primary role of dietary carbohydrate is the provision of energy but there is no RDI or AI for total carbohydrates.
B) While there is no RDI or AI value for total carbohydrates, there is an AI value for dietary fibre (30 g/day for men and 25 g/day for women).
C) Bacterial fermentation products of undigested carbohydrates include short-chain and long-chain (n-3 and n-6) fatty acids.
D) The energy value of a food product comes from glycaemic (17 kJ/g) and non-glycaemic (8 kJ/g) carbohydrate.
E) For reduction in chronic disease risk, increased intake of dietary fibre can be made through replacement of energy-dense, nutrient-poor foods and drinks.

Question 6

Which of the following statements about food sources of carbohydrate is FALSE?

A) Non-digestible oligosaccharide intakes in the diet may increase with their increasing use in food products.
B) Keeping grains as close to their original form as possible slows or prevents the digestion of starch.
C) Polyols or sugar alcohols such as xylitol and mannitol are often used as sweeteners in low energy food products because they are not as easily digested or metabolised as other sugars.
D) Processed foods often contain added sugar, which is sucrose or refined sugar.
E) 'No added sugar' on a food product label means there is no sugar in that product.

Question 7

Which of the following disorders or diseases is least likely to be associated with diets low in dietary fibre?

A) Alzheimer's disease
B) anorexia nervosa
C) colon cancer
D) diabetes
E) haemorrhoids

Question 8

Dietary fibre rich foods are generally favourable for health whereas dietary fibre isolates as food ingredients or supplements might be problematic for the following reasons:

A) Abdominal pain, bloating and increased flatulence may be more likely.
B) Upper gastrointestinal obstruction can occur.
C) LDL and HDL cholesterol tend both to be reduced.
D) Mineral absorption may be compromised.
E) Health advantage is similarly derived from dietary fibre without a natural food matrix.

Question 9

Which of the following conditions is NOT required for the determination of the 'glycaemic index' (GI) of food product 'Q'?

A) At least 10 healthy people are fed a reference food (either glucose or white bread) and product Q on two separate occasions.
B) On each occasion, reference food and product Q are given in an equal amount (usually fixed portion of 50 g) of available carbohydrate.
C) After the ingestion of reference food and product Q, blood samples are collected every two hours for 24 hours, and blood glucose concentrations are measured.
D) For each person, a GI value for product Q is obtained by dividing the area under the blood glucose response curve (AUC) for product Q by the glucose AUC for the reference food.
E) The final GI value for product Q is the average GI value from all the participants.

Question 10

Which of the following statements about glycaemic index (GI) and glycaemic load is FALSE?

A) Glycaemic index ranks carbohydrate-containing foods from 0 to 100.
B) Fructose and lactose both have a lower GI than sucrose.
C) Low GI foods are always healthy.
D) Storage time and ripeness can affect the GI value.
E) Fat and protein consumed in the same meal reduces glycaemic load.

Question 11

The most important feature of food carbohydrates is their contribution to food energy. Why are the non-starch polysaccharides

Question 12

What is the difference between glycaemic index and glycaemic load?

Question 13

Explain why the absorption of minerals such as iron, zinc and manganese can be compromised with high dietary fibre diets, particularly with whole grains, wholemeal cereals and legumes.