Deck 3: Carbohydrates

Question 1

The most prevalent dietary disaccharide is:

A) lactose.
B) fructose.
C) sucrose.
D) galactose.

Answer 1

C

Question 2

A monosaccharide that only occurs naturally in foods in combination with another sugar as a disaccharide is:

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

Answer 2

B

Question 3

The preferred fuel of the cells lining the colon is:

A) short-chain fatty acids.
B) long-chain fatty acids.
C) amino acids.
D) glucose.

Answer 3

A

Question 4

One of the major reasons why carbohydrates play a major role in nutrition is because they:

A) are widely available.
B) are absorbed in the stomach.
C) provide a ready source of vitamins and minerals.
D) can be eaten without special preparation.

Question 5

Sucrose consists of a combination of glucose and:

A) maltose.
B) fructose.
C) galactose.
D) lactose.

Question 6

With respect to its effect on colon microflora, fiber is considered a:

A) prebiotic.
B) probiotic.
C) functional food.
D) protective agent.

Question 7

A person with lactose intolerance should be most careful to limit his or her intake of:

A) milk.
B) yogurt.
C) cheese.
D) corn syrup.

Question 8

Carbohydrates are composed of a combination of carbon, hydrogen, and:

A) oxygen.
B) nitrogen.
C) water.
D) glucose.

Question 9

The most important monosaccharides in human nutrition include glucose, fructose, and:

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

Question 10

Of the following sugars, the one that tastes the sweetest is:

A) glucose.
B) sucrose.
C) galactose.
D) fructose.

Question 11

Ingredients necessary for photosynthesis to occur include carbon dioxide, water, and:

A) glucose.
B) nitrogen.
C) chlorophyll.
D) hydrogen.

Question 12

The type of fiber that is not a carbohydrate is:

A) gums.
B) lignin.
C) pectin.
D) cellulose.

Question 13

An example of a disaccharide is:

A) glucose.
B) fructose.
C) galactose.
D) maltose.

Question 14

People with phenylketonuria should avoid foods made with the nonnutritive sweetener:

A) acesulfame-K.
B) aspartame.
C) saccharin.
D) sucralose.

Question 15

Fructose is the sugar found in:

A) bread.
B) gelatin desserts.
C) sugar-coated cereals.
D) honey and fruit.

Question 16

The process of photosynthesis is responsible for the synthesis of:

A) carbohydrates.
B) proteins.
C) fats.
D) vitamins.

Question 17

The body organ that synthesizes lactose is the:

A) liver.
B) breast.
C) kidney.
D) pancreas.

Question 18

An example of a food that contains functional fiber is:

A) applesauce.
B) oat bran muffin.
C) jam made with pectin.
D) carrot and raisin salad.

Question 19

The sugar to which all other sugars are converted during human metabolism is:

A) sucrose.
B) fructose.
C) glucose.
D) maltose.

Question 20

A mineral that helps strengthen tooth enamel and prevent dental caries is:

A) calcium.
B) phosphorus.
C) fluoride.
D) zinc.

Question 21

The new Dietary Reference Intake (DRI) for fiber:

A) is higher for men than women.
B) is higher for older people than younger people.
C) is the same for all adults.
D) requires that adults use fiber supplements.

Question 22

The type of carbohydrate that helps maintain normal blood glucose levels during fasting periods is:

A) glucose.
B) galactose.
C) dextrins.
D) glycogen.

Question 23

Sufficient dietary carbohydrate intake prevents formation of excess:

A) ketones.
B) ammonia.
C) urea.
D) fat.

Question 24

Storage sites for glycogen in the human body include the liver and the:

A) heart.
B) muscles.
C) intestine.
D) pancreas.

Question 25

Foods that are major sources of starch include:

A) fruits.
B) meats.
C) legumes.
D) milk.

Question 26

Good food sources of fiber include:

A) whole grains.
B) meats.
C) canned fruits.
D) tomato juice.

Question 27

Starch that is not digested in the small intestine is known as:

A) refined.
B) functional.
C) raw.
D) resistant.

Question 28

Fiber can lower blood levels of:

A) cholesterol.
B) triglycerides.
C) sodium.
D) calcium.

Question 29

An example of a protective factor found in functional foods is:

A) phytochemicals.
B) resistant starch.
C) functional fiber.
D) oligosaccharides.

Question 30

Fiber's capacity to hold water is related to its ability to decrease development of:

A) kidney stones.
B) diverticula.
C) high blood cholesterol levels.
D) type 2 diabetes.

Question 31

Sugar alcohols are likely to be found in:

A) fermented foods.
B) low-calorie foods.
C) fruits and vegetables.
D) fiber supplements.

Question 32

Oligosaccharides:

A) contain 3 to 10 monosaccharides.
B) contain large portions of partially digested starch.
C) are used as nonnutritive sweeteners.
D) are used for weight management.

Question 33

In the colon, resistant starch is digested by:

A) bacterial fermentation.
B) pancreatic amylase.
C) hydrochloric acid.
D) villi and microvilli.

Question 34

Total fiber intake consists of:

A) resistant starch and dietary fiber.
B) dietary fiber and functional fiber.
C) animal fiber and vegetable fiber.
D) oligosaccharides and plant fiber.

Question 35

Whole-wheat bread, popcorn, baked beans, bananas, and pears are good sources of:

A) cellulose.
B) gums.
C) collagen.
D) psyllium.

Question 36

According to the 2010 Dietary Guidelines for Americans, daily intake of added sugar should be no more than:

A) 2 tsp.
B) 5 tsp.
C) 8 tsp.
D) 12 tsp.

Question 37

To prevent symptoms of fatigue, dehydration, and energy loss, the daily recommended minimum intake of carbohydrate should be:

A) 130g.
B) 230g.
C) 330g.
D) 430g.

Question 38

An oligosaccharide that may be fermented to produce gas in the intestinal tract is:

A) raffinose.
B) dextrin.
C) maltose.
D) starch.

Question 39

Dextrins are:

A) polysaccharides.
B) end products of starch digestion.
C) formed in the liver.
D) rapidly excreted.

Question 40

Foods high in fiber slow the rise in blood glucose following a meal because they:

A) are poorly digested.
B) are high in phytochemicals.
C) have a low glycemic index.
D) have a high glycemic index.

Question 41

The body organ responsible for the metabolic processing of glucose is the:

A) large intestine.
B) gallbladder.
C) pancreas.
D) liver.

Question 42

The enzyme produced by the parotid gland is:

A) salivary amylase.
B) sucrase.
C) maltase.
D) lactase.

Question 43

When monosaccharides are absorbed into the intestinal bloodstream, they enter the:

A) general circulation for transport to the cells.
B) portal circulation for transport to the liver.
C) pulmonary circulation for transport to the heart.
D) lymphatic circulation for transport to the cells.

Question 44

An organ in the body that requires glucose as fuel is the:

A) kidney.
B) liver.
C) brain.
D) heart.

Question 45

The sum of the physical and chemical processes that take place in a living organism to maintain life and produce energy is called:

A) metabolism.
B) digestion.
C) phosphorylation.
D) hydrolysis.

Question 46

The mechanism that is essential for the absorption of monosaccharides is:

A) phosphorylation.
B) active transport.
C) passive diffusion.
D) facilitated diffusion.

Question 47

Popular low-carbohydrate diets may place an extra burden on:

A) the heart.
B) the kidneys.
C) muscles.
D) the pancreas.

Question 48

Carbohydrate is stored in the body in the form of:

A) starch.
B) polysaccharide.
C) glycogen.
D) glucagon.