Deck 4: The Carbohydrates Sugar Starch Glycogen and Fiber

Question 1

The disaccharides include:​

A)sucrose,galactose,and maltose.
B)maltose,fructose,and galactose.
C)​lactose,glucose,and fructose.
D)​sucrose,maltose,and lactose.
E)​sucrose,maltose,and fructose.

Answer 1

D

Question 2

The glycemic index and glycemic load of foods may be of interest to people with diabetes who must strive to regulate blood glucose control.​

Answer 2

True

Question 3

The recommended carbohydrate intake in a health-promoting diet is 45-65 percent of calories.

Answer 3

True

Question 4

​When fructose and glucose are bonded together they form:

A)table sugar.
B)malt sugar.
C)​milk sugar.
D)​fruit sugar.
E)​candy sugar.

Question 5

The increase in added sugars in the diet has been proven to be the main cause of the increase in obesity today.​

Question 6

The term "brown bread" on a label is a guarantee that the bread has been made with whole-grain flour.​

Question 7

​Which monosaccharide is responsible for the sweet taste of fruit?

A)glucose
B)fructose
C)​galactose
D)​sucrose
E)​maltose

Question 8

Which food component is not an example of fiber?​

A)"strings" of celery​
B)outer layers of kernels of wheat
C)​residue in milk
D)​skins of corn kernels
E)​hulls of seeds

Question 9

Which of the following animal-derived foods contains significant amounts of carbohydrates?

A)eggs
B)beef
C)​milk
D)​poultry
E)​lamb

Question 10

The best way to control blood glucose levels in diabetes is to avoid all sugary foods.​

Question 11

Starch digestion is completed by the time food reaches the small intestine.​

Question 12

Research has shown that eating too much carbohydrate can cause diabetes.​

Question 13

​Digestible carbohydrates are broken down or converted into ____ inside the body.

A)fructose​
B)lactose
C)​glucose
D)​galactose
E)​sucrose

Question 14

All of the following compounds are fibers except:​

A)glycogen.
B)cellulose.
C)​hemicellulose.
D)​pectin.
E)​lignin.

Question 15

Carbohydrate has been rightly accused of being the fattening ingredient of foods;therefore,we need to consume fewer starchy foods.​

Question 16

Which of the following is not one of the complex carbohydrates?​

A)most fibers​
B)glycogen
C)​galactose
D)​starch
E)​cellulose

Question 17

Carbohydrates form the first link in the food chain that supports all life on earth.​

Question 18

Chronic inflammation of body tissues accompanies uncontrolled diabetes and may contribute to eye,kidney,heart,and other associated problems.​

Question 19

Complex carbohydrates:​

A)include both single sugar units and linked pairs of sugar units.
B)are known as the monosaccharides and disaccharides.
C)​are long chains of sugar units arranged to form starch or fiber.
D)​contain calcium,hydrogen,and nitrogen.
E)​are small molecules containing six carbon atoms.

Question 20

Most unrefined plant foods contain a mix of fiber types.​

Question 21

Which of the following foods would you choose as an effective stool-softening agent?​

A)oat bran​
B)enriched bread
C)​white rice
D)​grapefruit juice
E)​peanut butter

Question 22

​Which of the following statements is false concerning the splitting of glucose for energy?

A)Inside a cell,glucose is broken in half and these two halves have two pathways open to them.
B)Glucose can be broken down to yield energy and carbon dioxide.
C)​Glucose fragments can be linked together into molecules of body fat.
D)​Body fat can be converted into glucose to feed the brain adequately.
E)​Water is a by-product of splitting glucose for energy.

Question 23

All of the following are health benefits of insoluble fiber except:​

A)it lowers risk of diabetes.​
B)it alleviates constipation.
C)​it lowers risk of hemorrhoids.
D)​it may reduce risk of rectal cancer.
E)​it reduces complications from diverticulosis.

Question 24

The best way to achieve a desirable fiber intake is to include ____ in the diet.​

A)fruits,vegetables,and grains
B)enriched processed foods
C)​purified fiber supplements
D)​yogurt with live cultures
E)​a variety of wheat breads

Question 25

A desirable intake of dietary fiber for a woman under age 50 is ____ daily,according to the DRI guidelines.​

A)5 grams per 1,000 calories
B)10 grams per 1,000 calories
C)​14-15 grams
D)​40-55 grams
E)​25 grams

Question 26

Why might a very high-fiber diet be harmful for malnourished people,the elderly,and young vegan children?

A)Low fluid intakes among these groups increase risk of intestinal blockage.
B)High iron and zinc intakes among these groups lead to chelation interactions.
C)The small amounts of food consumed among these groups can result in inadequate energy or nutrient intakes.
D)Risk of hypoglycemia is higher among these groups
E)​Risk of heart disease is higher among these group.

Question 27

Which of the following would be a good calcium source that would not cause symptoms in an adult with lactose intolerance?​

A)calcium-fortified soy milk
B)cottage cheese
C)​whole milk
D)​yogurt with added milk solids
E)​processed cheese

Question 28

Which of the following is the preferred fuel for most body functions?​

A)protein
B)ketones
C)​carbohydrate
D)​fat
E)​fiber

Question 29

Which food is not a major source of soluble fiber?​

A)fruits
B)legumes​
C)​vegetables
D)​nonfat dairy
E)​seaweeds

Question 30

According to the Dietary Reference Intakes,people should obtain ____ of their daily energy from carbohydrates.​

A)10%-35%​
B)45%-65%
C)​20%-35%
D)​65%-70%
E)​>70%

Question 31

Which of the following nutrients is not required by law to be added to refined grain products?​

A)riboflavin
B)folate
C)​magnesium
D)​thiamin
E)​niacin

Question 32

Current dietary guidelines for the United States recommend:​

A)a restricted intake of carbohydrates for individuals with diabetes.​
B)increased consumption of all kinds of carbohydrates.
C)​reduction in both simple and complex carbohydrate intakes.
D)increased consumption of fiber-rich,whole-food sources of carbohydrate.
E)reduction in carbohydrate,especially whole-grain carbohydrate,intakes in people at-risk of diabetes.

Question 33

​Which of the following foods has the greatest cholesterol lowering effect?

A)wheat bran​
B)cabbage
C)​brown rice
D)​oat bran
E)​white rice

Question 34

Which outcome is not an effect of fiber?​

A)promotes weight gain and feeling of fullness​
B)prevents constipation and hemorrhoids
C)​reduces the risks of heart and artery disease
D)​prevents appendicitis and complications from diverticula
E)​helps modulate blood glucose levels 

Question 35

Which of the following terms would you look for on a bread label to choose the most nutritious product?​

A)wheat flour​
B)whole grain
C)​unbleached flour
D)​brown bread
E)​natural grain

Question 36

Soluble fiber is described as "viscous" because it:​

A)is tough and stringy.​
B)is indigestible by human enzymes.
C)​binds to minerals in the GI tract.
D)​is soluble in fats.
E)​forms gels.

Question 37

Potential harmful effects of too much fiber include:​

A)hypoglycemia.
B)limited absorption of iron,zinc,or calcium.
C)​extreme weight loss.
D)​hyperglycemia.
E)​chronic diarrhea.

Question 38

The best way to lose fat,maintain lean body tissues,and stay healthy in the long-term is to:

A)avoid all starchy foods.​
B)control food portion sizes.
C)​choose low-fiber vegetables.
D)​eat more refined carbohydrates.
E)​avoid all high-fat foods.

Question 39

Digestion of most starch begins in the:​

A)mouth.​
B)esophagus.
C)​stomach.
D)​small intestine.
E)​colon.

Question 40

Among the following,the form of starch that is most easily digested in the body is:​

A)cooked beans.
B)oatmeal.
C)​barley.
D)​white flour.
E)​oat bran.

Question 41

The extent to which a food raises the blood glucose level and elicits an insulin response can be measured and ranked on a scale called the:​

A)digestibility index.​
B)glycemic index.
C)​hypoglycemic index.
D)​insulin index.
E)​glucose index.

Question 42

Characteristics of type 2 diabetes include all of the following except:​

A)insulin resistance of the body's cells.
B)blood glucose levels that rise too high.
C)​rapid destruction of the pancreas.
D)​blood insulin levels that rise too high.
E)​attachment of excess glucose to protein molecules.

Question 43

Plants store glucose as starch because:​

A)animals cannot digest starch.
B)the starch can be washed away by rain.
C)​starch is soluble in water.
D)​glucose is soluble in water.
E)​starch holds more energy per gram.

Question 44

The best diet for managing diabetes:​

A)excludes all foods containing sugars.
B)is low in total carbohydrate.
C)​provides twice the DRI for protein.
D)​focuses on the source,rather than the amount,of carbohydrate.
E)includes controlled portions of whole-grain foods.​

Question 45

Grapes and grape soda both provide sugars,but the grapes are a healthier choice because:​

A)they are more energy dense.​
B)they contain more sucrose and less fructose.
C)​they are less nutrient dense.
D)​they provide fiber and phytochemicals.
E)​they are essentially calorie free.

Question 46

How is dietary fiber beneficial to health?​

A)Fiber can be broken down to glucose.
B)Soluble fiber prevents hypoglycemia.
C)​Insoluble fiber aids in easing elimination.
D)​Fiber often contains chelating agents.
E)​Insoluble fiber can help lower cholesterol.

Question 47

You are trying to convince someone that a low-carbohydrate diet is undesirable.What would you say to support your reasoning?​

A)Fat is readily available as fuel for the brain and red blood cells.
B)Gram for gram,carbohydrates provide more total energy than dietary fats.
C)Low-carbohydrate diets are expensive and require the purchase of special foods.
D)​Carbohydrates serve important functions as parts of certain protein molecules.
E)The adult DRI for total carbohydrate,which must be met for good health,is 300 grams per day.​

Question 48

Which of the following foods contains about 15 grams of carbohydrate?​

A)2 cups of brown rice
B)1 cup of cooked corn
C)​1/2 cup of dried fruit
D)​a slice of bread
E)​1 cup of cooked tomatoes

Question 49

The DRI for total carbohydrates for an average-sized adult is ____ grams per day.

A)50
B)75
C)​100
D)​130
E)200​

Question 50

​The bonds that link glucose units into polysaccharides are not all the same.Which of the following is true of these bonds?

A)The bonds of starch are found in plants and are easily broken by human enzymes.
B)The bonds of glycogen are found in animals and cannot be broken by human enzymes.
C)​The bonds of cellulose are found in plants and are easily broken by human enzymes.
D)​Human enzymes cannot join glucose units.
E)​Humans require help from bacteria to break starch bonds.

Question 51

To magnify the sweetness of foods without boosting their calories,you could:​

A)chill sweet foods before eating them.​
B)increase the sugar added to recipes by one-half.
C)​choose beverages containing concentrated juice sweeteners.
D)​stir in spices such as marjoram,basil,or oregano.
E)​add small amounts of nonnutritive sweeteners to foods.

Question 52

Factors that can lead to the development of hypoglycemia include all of the following except:​

A)overuse of alcohol.
B)certain medications.
C)​pancreatic cancer.
D)​obesity.
E)​poor management of type 1 diabetes.

Question 53

Which of the following helps prevent type 2 diabetes?​

A)maintaining a healthy weight
B)taking oral hypoglycemic agents
C)​restricting protein intake
D)​watching caffeine intake
E)​avoiding carbohydrates

Question 54

A friend complains of blurred vision,cravings for sweets,weakness,and excessive thirst and urination.These symptoms are suggestive of:​

A)lactose intolerance.​
B)fasting.
C)​hypoglycemia.
D)​diabetes.
E)heart disease.​

Question 55

​When the blood glucose level rises after a meal,the first organ to respond is the:

A)pancreas.
B)liver.
C)​stomach.
D)​gallbladder.
E)​kidney.

Question 56

It can be said that the energy we obtain from foods comes from the sun.This is because:​

A)oxygen is absorbed into plant leaves to create chlorophyll,which is converted to glucose.
B)light energy from the sun is used in photosynthesis to create chemical energy in the plant.
C)​the sun warms the soil to create glucose in the roots of plants.
D)​the sun converts green leaves to seeds for energy.
E)​only about half of the food we consume comes from plants.

Question 57

​A friend says,"My diet contains no sucrose because I don't eat table sugar." Is this likely to be true?

A)Yes,because sucrose is only found in table sugar.
B)No,because sucrose occurs naturally in or is added to many foods.
C)​No,because sucrose occurs in germinating seeds and arises during digestion.
D)​No,because sucrose is found in milk.
E)​No,because sucrose does not have to be listed on food labels so we cannot know if we are consuming sucrose or not.

Question 58

Which of the following is characteristic of type 1 diabetes?​

A)The person usually does not develop symptoms until after age 45.
B)The pancreas produces more insulin as blood glucose rises.
C)​The person is usually overweight.
D)​The person's immune system attacks the cells of the pancreas.
E)The muscle and fat cells do not respond to insulin normally.​

Question 59

The incomplete breakdown of fat that occurs when carbohydrates are not available produces:​

A)glucose fragments.
B)glycogen bodies.
C)​ketone bodies.
D)​amino acids.
E)​glucose.

Question 60

Which of these protein foods are good sources of carbohydrate?​

A)lean beef and pork
B)fish and shellfish
C)​legumes and nuts
D)​poultry products
E)​lamb and game meats

Question 61

Explain the relationship between obesity and type 2 diabetes.​

Question 62

Using bread as an example,describe the tasks of the various body systems in breaking down carbohydrate into glucose to fuel the cells' work.

Question 63

Define hypoglycemia and describe the symptoms of this condition.​

Question 64

Which of the following is most closely related to diabetes?​

A)sugar content of the diet​
B)body fatness
C)​fat content of the diet
D)​lean body tissue
E)​calorie consumption

Question 65

In evaluating the potential link between high-fructose corn syrup (HCFS)and obesity,scientists have found that:​

A)HFCS is more harmful than sucrose.
B)eating HCFS does not stimulate the release of insulin from the pancreas.
C)​the metabolic effects of sucrose and HFCS are mostly similar.
D)​consuming HCFS beverages on a daily basis significantly decreases triglyceride levels in the blood.
E)​consumption of HCFS should be limited but sucrose intake is safe at all levels.

Question 66

Which statement about the effects of fructose on lipid metabolism is accurate?​

A)Consumption of large amounts of purified fructose causes fat to accumulate in the blood and liver. 
B)Foods that naturally contain fructose have the same effect on blood lipids as purified fructose.
C)High-fructose corn syrup (HCFS)has a much different metabolic effect on lipids than sucrose when eaten in the same amounts.
D)​Fructose can make a person fat even when the calorie intake does not exceed the body's energy need.
E)Consumption of naturally-occurring fructose in very large amounts does not affect blood lipids.

Question 67

What is the role of insulin in weight gain?​

A)Eating high-glycemic index foods causes excess fat storage.
B)Eating foods that do not stimulate the insulin response reduces body fat storage.
C)Insulin helps to prevent weight gain in healthy,normal-weight people who eat a reasonable diet.
D)​Insulin assists with the storage of body fat and weight gain,even if calories do not exceed energy needs.
E)​Insulin regulates glucose metabolism and inhibits storage of energy.

Question 68

It would be appropriate to recommend high-fiber foods to someone trying to lose weight because:​

A)fiber speeds up movement of foods through the upper digestive tract.
B)fiber-rich foods are typically calorie free.
C)​fiber may displace nutrient-dense foods.
D)​fiber binds energy-yielding nutrients.
E)​fiber creates a feeling of fullness that delays hunger.

Question 69

Explain why,calorie for calorie,carbohydrate-rich foods contribute less to body fatness than do fat-rich foods.

Question 70

If you are asked for advice on whether diets high in fiber can reduce colon cancer risk,what would you reply?​

A)Scientific evidence proves that low-fiber diets cause colon cancer,so fiber should be included in everyone's diet.
B)You cannot eat enough fiber to receive the benefit,so you need to also include fiber supplements.
C)​Fiber does not play any role in the health of the colon,so it is not necessary to include large amounts in the diet.
D)Fermentation of fiber in the colon provides small fat molecules that may activate cancer-destroying mechanisms.
E)The cholesterol-lowering properties of fiber are beneficial for lowering the risk of both heart disease and colon cancer.

Question 71

You are teaching a client how to possibly lower blood cholesterol levels by consuming foods high in fiber.Which of the following foods would be least effective for this purpose?​

A)oat bran cereals​
B)whole-wheat breads
C)​black-eyed peas
D)​young green peas
E)​apples

Question 72

Carbohydrates are essential to provide energy for the body because:​

A)the glucose that is produced from them is vital to fuel most of the body's cells.
B)proteins are available only to provide building block materials for tissues.
C)​ketone bodies produced from proteins do not provide adequate energy for cells.
D)​fats are not able to provide any energy to the cells.
E)​they provide ketone bodies,which are the preferred energy of the body's cells.

Question 73

​Research has shown the following relationship between carbohydrate in the diet and body weight:

A)people with higher carbohydrate intakes have higher body weights.
B)added sugars provide many of the excess calories that cause weight gain among U.S.adults.
C)​as people in other countries adopt "Western" style diets,they lose weight.
D)​excess calories from fructose cause greater weight gain than those from other nutrients.
E)​added sugar intake is most strongly linked with body weight in people with type 2 diabetes. 

Question 74

Sugar has been implicated by many people in some major health problems.One effect of sugar on health that has been shown scientifically is that:​

A)sugar consumed in large amounts leads to obesity,even when calorie intake does not exceed calorie needs.
B)eating large amounts of pure sugar puts a strain on the pancreas,leading to diabetes.
C)​fructose suppresses the human appetite in the same way that glucose does.
D)consumption of two fructose- or sucrose-sweetened soft drinks per day for a few weeks results in significant changes in blood lipids.
E)​the link between sugar intake and diabetes is weaker when total calorie intakes exceed the daily need.

Question 75

​How can an adequate intake of soluble fibers from foods benefit health?

Question 76

Dietary fiber has been recommended for its possible benefits in reducing heart disease by lowering blood cholesterol.How is fiber thought to play its role in lowering blood cholesterol?​

A)Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
B)Viscous fiber binds with bile in the intestine and is excreted in feces.
C)​Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
D)​Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
E)​Soluble fiber converts dietary cholesterol into bile,which is recycled for use in the digestive process.

Question 77

​In the past several decades,carbohydrate intake in this country has:

A)increased along with calorie intake.
B)increased along with fat intake.
C)​decreased while fat intake has increased.
D)​decreased while protein intake has increased. 
E)​increased while body weight has declined.

Question 78

Describe the harmful effects of fiber when taken in excess.​

Question 79

​What accounts for the steady upward trend in U.S.sugar consumption?

Question 80

Explain what is meant by the "protein-sparing action" of carbohydrate.​