Deck 4: Carbohydrates

Question 1

The primary function of carbohydrates is to provide

A) amino acids.
B) fats.
C) water.
D) energy.

Answer 1

energy.

Question 2

The purpose of carbohydrate digestion is to produce

A) glucose.
B) fatty acids.
C) amino acids.
D) glycerol.

Answer 2

glucose.

Question 3

During the process of digestion,__________are converted to glucose.

A) fibers
B) monosaccharides
C) disaccharides
D) soluble and insoluble fibers

Answer 3

disaccharides

Question 4

The role of fiber is to

A) increase appetite.
B) helps maintain a healthy intestinal tract.
C) repel water.
D) provide kilocalories.

Question 5

Cellulose, hemicellulose and lignins represent

A) insoluble fiber.
B) soluble fiber.
C) animal fiber sources.
D) insoluble gums.

Question 6

Pectins, beta- glucan, gums and psyllium represent

A) animal fiber sources.
B) insoluble gums.
C) soluble fiber.
D) insoluble fiber.

Question 7

The richest food sources of carbohydrates are

A) proteins.
B) fruits and vegetables.
C) animal proteins.
D) fats.

Question 8

Which of the following breads is the most nutritionally superior? The bread which has __________as the first ingredient.

A) enriched flour
B) whole wheat flour
C) endosperm
D) wheat flour

Question 9

Pedro is a high- school soccer athlete who needs to eat more complex carbohydrates. Which of the following would you recommend?

A) regular pasta, wheat bread
B) crackers made with enriched flour
C) white rice, wheat flour bread
D) whole wheat pasta, whole wheat bread

Question 10

The__________describes the amount of carbohydrate in a food multiplied by the amount of the glycemic index of that food.

A) glucagon
B) glycemic load
C) patient's prediabetes
D) insulin

Question 11

Excessive intake of added sugars is linked to

A) type I diabetes.
B) constant blood sugar levels.
C) hypoactivity.
D) type 2 diabetes.

Question 12

The use of sugar substitutes

A) has not been shown to lead to blood sugar control.
B) has been shown to lead to blood sugar control.
C) reverses prediabetes.
D) decreases hyperactivity.

Question 13

Prediabetes symptoms are __________.

A) similar to diabetes symptoms
B) controlled by amylase
C) different to diabetes symptoms
D) controlled by lactase

Question 14

The recommended foods to control diabetes symptoms should

A) be eaten as small portions.
B) be raw foods.
C) provide less than 130 grams of carbohydrates.
D) be high- fiber, low- fat, low- sugar foods.

Question 15

Insulin brings blood glucose levels __________and glucagon brings them__________.

A) in-- out
B) down-- up
C) out-- in
D) up-- down

Question 16

Lactose intolerance among non- Whites is caused by minimal production of

A) Lactaid.
B) lactase.
C) lactin.
D) amylase.

Question 17

The most nutritious, high- fiber carbohydrates are

A) complex carbohydrates.
B) sugars.
C) sugar substitutes.
D) added sugars.

Question 18

The part of wheat which reverses constipation is the

A) endosperm.
B) refined grain.
C) bran.
D) germ.

Question 19

The most effective way to normalize blood sugar levels is to have more

A) vegetables.
B) sugar substitutes.
C) refined grains.
D) sugar alcohols.

Question 20

Inadequate consumption of __________leads to the formation of diverticula.

A) monosaccharides
B) glucose
C) fiber
D) lactose

Question 21

Low- carbohydrate diets are linked to

A) inadequate production of ketone bodies.
B) improved nervous, liver, and kidney function.
C) key bodies.
D) ketosis.

Question 22

Blood glucose levels are regulated by

A) enzymes.
B) monosaccharides.
C) disaccharides.
D) hormones.

Question 23

Lactose __________results in bloating, flatulence, cramps, and diarrhea.

A) allergy
B) digestion
C) intolerance
D) maldigestion

Question 24

Carbohydrates contain

A) carbon, hydrogen, oxide.
B) carbide, hydrates, oxygen.
C) carbon, hydrogen, oxygen.
D) carbon, hydrogen, water.

Question 25

Flatulence from oligosaccharides in beans and other legumes, cabbage, Brussel sprouts, and broccoli can be prevented by using

A) Lactaid.
B) beano.
C) Dairy Ease.
D) water.

Question 26

Constipation, heart disease, diabetes mellitus, and obesity can be prevented by eating more foods which are rich in

A) fructose, maltose, sucrose.
B) lactose.
C) fiber.
D) simple sugars.

Question 27

Starch is the storage form of glucose in__________, glycogen is the storage form in__________.

A) tissues, organs
B) plants, animals
C) cells, tissues
D) animals, plants

Question 28

Which of the following represents storage sites of glycogen?

A) body fat, gallbladder
B) muscle, liver
C) brain, spinal cord
D) bone, teeth

Question 29

Carbohydrate digestion begins in the mouth with the enzyme

A) amylase.
B) pancreatic amylase.
C) amylose.
D) amylopectin.

Question 30

__________break down disaccharides into glucose, fructose, and galactose.

A) Enzymes
B) Oligosaccharides
C) Starches
D) Hormones

Question 31

Which of the following sugars diffuse into the capillaries?

A) Polysaccharides
B) Monosaccharides
C) Soluble fiber
D) Complex sugars

Question 32

The most effective options for lowering blood cholesterol levels is

A) Egg whites.
B) Enriched bread.
C) Oatmeal.
D) sugar substitutes.

Question 33

Which of the following travels to the colon undigested and most of it is eliminated from the body?

A) Fiber
B) Energy
C) Gylcogen
D) Glucose

Question 34

The most effective way to regulate blood glucose levels is to eat more low- fat foods and

A) white rice.
B) sugar substitutes.
C) fiber- rich foods-peas and beans, vegetables.
D) brown rice, enriched flour products.

Question 35

Which of the following is most likely to be involved in portal circulation?

A) glycogen
B) glucose, galactose, fructose
C) glucose, galactase, fructase
D) starches

Question 36

Which of the following contributes bulk to the food mass in the gut?

A) complex sugars
B) dietary fiber
C) simple carbohydrates
D) simple sugars

Question 37

Hyperglycemia represents__________blood sugar.

A) elevated
B) low
C) perfect
D) high- fiber

Question 38

Hypoglycemia symptoms include dizziness, shaking, and weakness which results from the release of too much

A) insulin.
B) glucagon.
C) epinephrine, norepinephrine, cortisol.
D) growth hormone.

Question 39

The RDA for carbohydrates is

A) 25 grams.
B) 25- 38 grams.
C) 310 grams.
D) 130 grams.

Question 40

Many Americans underestimate sugar content of processed foods because__________are forms of sugar.

A) corn syrup, sucrase
B) high fructase corn syrup, and molasses,
C) high fructose corn syrup, and sucrose
D) Stevia, Equal, and Aspartame

Question 41

The more fiber that is eaten, the better.

Question 42

Sugar substitutes add sweetness, but they do not add kilocalories.

Question 43

Most plant foods contain both soluble and insoluble fibers.

Question 44

Carbohydrates provide energy and spare protein.

Question 45

Ketone bodies are the incomplete breakdown products of fat.

Question 46

Functional fiber is more nutritious than soluble or insoluble fiber.

Question 47

Individuals who are lactose intolerant need to avoid foods which contain lactose.

Question 48

The longer a food is chewed, the longer the action of amylase.

Question 49

Glucose provides a readily metabolized source of energy for muscle and other body cells.

Question 50

Lactose is found exclusively in dairy foods.

Question 51

Lactose maldigestion is more severe symptoms than lactose intolerance.

Question 52

The more diverticula a person has, the better.

Question 53

The most effective way to increase fiber intake is to eat more low- fat animal foods.

Question 54

For persons with diabetes, the higher the Glycemic Index of a food, the better.

Question 55

Natural sugars are nutritionally superior to added sugars.

Question 56

As the use of sugar substitutes has increased, obesity rates have decreased.

Question 57

Sugar alcohols do not cause tooth decay but they provide kilocalories.

Question 58

Prediabetes is more common than either type 1 or type 2 diabetes.

Question 59

Grandma Perez is overweight and has frequent urination, but no elevated blood sugar levels. Her condition is called prediabetes.

Question 60

Diabetes symptoms often include: numbness in the toes, feet, legs, and hands, as well as changes in bowel, bladder, and sexual function.

Question 61

Gestational diabetes occurs among pregnant women.

Question 62

Type 2 diabetes develops in infancy.

Question 63

Physical exercise which lasts 150 minutes per week and a plant- based diet has been shown to effectively treat type 2 diabetes.

Question 64

Carbohydrates cannot be digested and absorbed in the mouth.

Question 65

Excess glucose is converted and stored as body fat.

Question 66

Polysaccharides are bigger than disaccharides which are bigger than monosaccharides.

Question 67

The key function of carbohydrates is to provide energy.

Question 68

Complex carbohydrates are abundant in grains, vegetables, nuts, seeds and vegetables.

Question 69

One of the best ways to reduce sugar is to consume less soft drinks and more water.

Question 70

Diverticulitis is the formation of pouches in the pancreas.

Question 71

The sweeter and stickier the food, the higher the risk of tooth decay.

Question 72

Foods with a lower glycemic index may not raise blood glucose levels as quickly compared with foods that have a higher glycemic index.

Question 73

Natural sugars, and added sugars provide kilocalories.

Question 74

As long as a food label states that a food has whole grains, it is rich in fiber.

Question 75

Diabetes symptoms result from a malfunctioning pancreas.

Question 76

Explain how monosaccharides and polysaccharides differ.

Question 77

Name three carbohydrates and the corresponding enzyme that breaks them down.

Question 78

Describe the main difference between glucose and glycogen.

Question 79

Name three foods that are high in fiber and can normalize blood sugar levels.

Question 80

List the characteristics of soluble fiber.