Deck 3: Carbohydrates

Question 1

Cindy consumed 1 cup of vegetables, 1 cup of fruit, 5 ounces of whole grains, and 1 cup of legumes during the day. Cindy met the DV recommendation for fiber for the day.​

Answer 1

True

Question 2

Which monosaccharide is found most often in nature as a part of a disaccharide?​

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

Answer 2

D

Question 3

The most familiar source of sucrose is:​

A) ​bread.
B) ​table sugar.
C) ​milk.
D) ​meat.
E) ​fruit.

Answer 3

B

Question 4

Which of the following occurs mostly as part of lactose?​

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

Question 5

The primary source of energy for the brain and nervous system under normal conditions is:​

A) sucrose.​
B) ​amino acids.
C) ​fructose.
D) glucose.​
E) ​fatty acids.

Question 6

High-fructose corn syrup and fruit juice concentrate are examples of:​

A) ​starches.
B) ​disaccharides.
C) ​added sugars.
D) ​fibers.
E) ​fats.

Question 7

The principal carbohydrate used to sweeten homemade iced tea is:​

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

Question 8

A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. This client's sugar intake falls within the same range as added sugar intakes for the USDA Food Patterns recommendations.​

Question 9

A client consumes 2000 kcalories per day and 200 grams of carbohydrate. This person meets the current dietary recommendations for carbohydrate intake.​

Question 10

Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.​

Question 11

The main function of carbohydrates in the body is to:​

A) ​furnish the body with energy.
B) ​provide material for synthesizing cell walls.
C) ​synthesize fat.
D) ​insulate the body to prevent heat loss.
E) build muscle.​

Question 12

Which of the following compounds is a disaccharide?​

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

Question 13

What are the basic units of all carbohydrates?​

A) ​monosaccharides
B) ​disaccharides
C) ​polysaccharides
D) ​sucrose molecules
E) ​glycogen

Question 14

What happens when blood glucose falls too low?​

A) ​Glucagon promotes breakdown of muscle glycogen.
B) ​Glucagon promotes breakdown of liver glycogen.
C) ​Insulin promotes glycogen synthesis in the liver.
D) ​Insulin promotes glycogen synthesis in the muscle.
E) ​Insulin promotes breakdown of muscle glycogen.

Question 15

Most dietary fiber provides little or no energy.​

Question 16

Fructose is:​

A) ​the sweetest of the sugars.
B) ​known as milk sugar.
C) ​abundant in whole grains.
D) ​also known as dextrose.
E) combines with glucose to make lactose.​

Question 17

Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks.​

Question 18

The hormone that moves glucose from the blood into the cells is:​

A) ​glucagon.
B) ​insulin.
C) ​testosterone.
D) ​sucrose.
E) ​glycogen

Question 19

Three monosaccharides important in nutrition are:​

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

Question 20

Fructose occurs naturally in:​

A) ​bread.
B) milk.​
C) ​meats.
D) ​fruits.
E) ​glucose

Question 21

Polysaccharides are composed of:​

A) ​one glucose unit.
B) ​two glucose units.
C) ​two fructose units.
D) ​many glucose units.
E) ​only disaccharides.

Question 22

According to the World Health Organization's recommendations, no more than what percentage of daily kcalories should come from added sugars?​

A) 5​
B) ​10
C) ​15
D) ​20
E) ​25

Question 23

Which of the following fibers is a nonpolysaccharide?​

A) ​cellulose
B) ​lignin
C) ​pectin
D) ​gum
E) ​legumes

Question 24

The richest sources of starch are:​

A) ​fruits.
B) ​grains.
C) ​vegetables.
D) ​soybeans.
E) ​legumes.

Question 25

One molecule of maltose can yield how many molecules of glucose?​

A) one​
B) ​two
C) ​three
D) ​four
E) ​twelve

Question 26

Whole grains, vegetables, and fruits are rich sources of:​

A) ​sucrose.
B) ​protein.
C) ​fat.
D) ​glycogen.
E) ​dietary fiber

Question 27

Chemically, lactose is a(n):​

A) ​monosaccharide.
B) disaccharide.​
C) ​dextrose.
D) ​polysaccharide.
E) ​alternative sweetener.

Question 28

The leading source of added sugars in the American diet is:​

A) ​baked goods such as cookies and cakes.
B) ​fruit packed in heavy syrup.
C) ​soft drinks and other sugar-sweetened beverages.
D) chocolate bars and other candy treats.​
E) ​hidden sugars, such as ketchup or sauces

Question 29

The sugars in fruits, vegetables, grains, and milk are:​

A) ​usually added to these foods.
B) ​considered discretionary kcalories.
C) ​naturally occurring.
D) ​resistant to digestion.
E) ​known to add kcalories, but not nutrients.

Question 30

The steady upward trend in sugar consumption among Americans can be attributed to:​

A) ​consumer demand.
B) bans on sugary soft drinks.​
C) ​better food preservation techniques.
D) ​improved food safety practices.
E) ​food manufacturers.

Question 31

An example of a polysaccharide is:​

A) ​starch.
B) ​meat.
C) ​fruit.
D) ​protein.
E) ​milk.

Question 32

Excess glucose in the blood is converted into glycogen and stored primarily in the:​

A) ​brain and liver.
B) ​liver and muscles.
C) ​blood cells and brain.
D) ​pancreas and brain.
E) ​brain and muscles.

Question 33

Which of the following is a fiber found in all vegetables, fruits, and legumes?​

A) ​hemicelluose
B) ​pectin
C) ​mucilage
D) ​cellulose
E) ​lignins

Question 34

Fibers are categorized by:​

A) ​the type of chemical bonds that hold them together.
B) ​their chemical and physical properties.
C) ​the number of hydrogen molecules they contain.
D) ​their ability to be digested by human enzymes.
E) ​their ability to dissolve in water.

Question 35

Which of the following carbohydrates is a polysaccharide?​

A) ​fructose
B) ​glucose
C) ​maltose
D) ​lactose
E) ​starch

Question 36

A food company wants to use a fiber to stabilize its new product. Which of the following would be least likely to be considered?​

A) ​pectins
B) gums​
C) ​lignins
D) ​mucilages
E) ​cellulose

Question 37

The stored form of glucose in the body is called:​

A) glycogen.​
B) ​insulin.
C) ​fat.
D) ​maltose.
E) ​protein.

Question 38

Cellulose, pectin, hemicellulose, and gums are:​

A) nonnutritive sweeteners.​
B) ​sugar alcohols.
C) ​fibers.
D) ​forms of starch.
E) ​whole grains

Question 39

Which of the following is the principal carbohydrate in milk?​

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

Question 40

Which of the following escape digestion and absorption in the small intestine?​

A) ​Resistant starches
B) ​Polysaccharides
C) ​Bacteria
D) ​Disaccharides
E) ​Whole grains

Question 41

Which statements regarding the effects of fiber on the human body is true? ​

A) ​Fiber causes weight gain.
B) ​Fiber contributes to the development of diabetes.
C) ​Fiber aids in overall health of the gastrointestinal tract.
D) ​Fiber aids in the prevention of osteoporosis.​
E) ​Fiber increases blood cholesterol levels.

Question 42

In the small intestine, amylase breaks starch down into which of the following? ​

A) ​bacterial enzymes
B) ​maltase
C) ​maltose
D) ​amylase
E) ​lactase

Question 43

Sweeteners that yield energy are called:​

A) ​nutritive sweeteners.
B) ​alternative sweeteners.
C) ​resistant sweeteners.
D) ​glycemic sweeteners.
E) ​nonnutritive sweeterners.

Question 44

A carton of ice cream displays the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan.​
​How many alternative sweeteners are contained in this product?

A) ​one
B) ​two
C) ​three
D) ​four
E) ​zero

Question 45

​Which of the following is the most effective at alleviating constipation?

A) ​cellulose
B) ​pectin
C) ​gums
D) ​glycogen
E) ​lignins

Question 46

Grains and legumes contain predominantly:​

A) ​sugars and fiber.
B) ​protein and fiber.
C) ​fat and fiber.
D) ​sugars and fat.
E) ​starches and fiber.

Question 47

Which of the following describes the effect a food has on blood glucose levels?​

A) ​glycemic index
B) ​insulin index
C) ​solubility factor
D) ​viscosity index
E) ​glycemic load

Question 48

A carton of ice cream displays the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan.​
How many nonnutritive sweeteners are contained in the product?​

A) ​one
B) ​two
C) ​three
D) ​four
E) ​zero

Question 49

The nonnutritive sweetener that is unsafe for people with phenylketonuria is:​

A) ​aspartame.
B) ​neotame.
C) ​sucralose.
D) ​stevia.
E) ​saccharin.​

Question 50

The nonnutritive sweetener sucralose is made from:​

A) ​sucrose.
B) ​an amino acid.
C) ​aspartame.
D) ​maltose.
E) ​benzoic sulfimide.

Question 51

Which of the following ingredients is a sugar alcohol?​

A) ​polydextrose
B) ​maltitol
C) ​cellulose
D) ​aspartame
E) ​saccharin

Question 52

​Which statement about excessive sugar consumption is true?

A) ​It causes cancer.
B) ​It causes heart disease.
C) ​It causes dental caries.
D) ​It causes hyperactive behavior in children.
E) ​It causes gallbladder inflammation.

Question 53

Carbohydrate should contribute approximately what percentage of the total daily energy intake?​

A) ​35-40
B) ​45-55
C) ​45-65
D) ​55-60
E) ​70-80

Question 54

Which of the following foods would you recommend to someone interested in lowering his or her blood cholesterol level?​

A) ​wheat bread
B) ​almonds
C) ​strawberries
D) ​pork
E) ​oatmeal

Question 55

What is the Dietary Reference Intake for dietary fiber?​

A) ​10-15 grams per day
B) ​15-25 grams per day
C) ​25-35 grams per day
D) ​35-50 grams per day
E) ​70-80 grams per day

Question 56

Which of the following statements best describes the role of sugar in the development of obesity?​

A) ​Sugar consumption is a direct cause of weight gain leading to obesity.
B) ​The increased use of added sugars by food manufacturers is the cause of obesity.
C) ​Sugar contributes to obesity when it is part of excessive energy intakes.
D) ​There is no correlation between the consumption of added sugars and the rise in obesity.
E) ​Alternatives to sugar (artificial sweeteners) are a greater contributor to obesity than sugar.

Question 57

Soluble fiber can help reduce blood cholesterol levels by:​

A) ​ converting cholesterol into vitamin D.
B) ​binding cholesterol and carrying it out of the body with the feces.
C) ​reducing bile excretion.
D) ​preventing the production of bile.
E) ​slowing glucose absorption.

Question 58

A 2000-kcalorie diet that provides 175 grams of carbohydrate provides:​

A) ​inadequate carbohydrate.
B) ​excessive carbohydrate.
C) ​an appropriate amount of carbohydrate.
D) ​inadequate fiber.
E) ​excessive protein.

Question 59

​Foods richest in carbohydrates include:

A) ​eggs, cheese, and milk.
B) ​rice, broccoli, and apples.
C) ​milk, nuts, and oils.
D) ​mayonnaise, butter, and salad dressing.
E) ​pork chops, almonds, and spinach.

Question 60

Soluble fibers are found in:​

A) ​celery, wheat bran, and corn.
B) ​kidney beans, apples, and oatmeal.
C) ​corn, apples, and sunflower seeds.
D) ​celery, soybeans, and bran flakes.
E) ​celery, flax seeds, and corn.

Question 61

Discuss the harmful effects of excessive fiber intake.​

Question 62

Matching​
a. a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake
b. a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage
c. ​a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose
d. ​the more common type of diabetes in which the cells resist insulin
e. ​indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
f. ​having a gel-like consistency
g. ​the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water
​glucagon

Question 63

Matching​
a. a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake
b. a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage
c. ​a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose
d. ​the more common type of diabetes in which the cells resist insulin
e. ​indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
f. ​having a gel-like consistency
g. ​the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water
glycemic response

Question 64

The glycemic index ranks carbohydrate foods based on their effect on:​

A) ​blood glucose levels.
B) ​blood cholesterol levels.
C) ​weight.
D) ​blood pressure.
E) ​body fat percentage.

Question 65

Given the nutrient information on food labels, how could you determine the number of grams of starch in a food product?​

Question 66

You are explaining the GI concept to a client with diabetes. Which factor should he focus on the least?​

A) ​structure of the starch
B) ​type of fiber in the food
C) ​manner in which the food was processed
D) ​time of day the food was consumed
E) ​amount of carbohydrate consumed

Question 67

Matching​
a. a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake
b. a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage
c. ​a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose
d. ​the more common type of diabetes in which the cells resist insulin
e. ​indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
f. ​having a gel-like consistency
g. ​the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water
type 2 diabetes

Question 68

Matching​
a. a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake
b. a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage
c. ​a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose
d. ​the more common type of diabetes in which the cells resist insulin
e. ​indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
f. ​having a gel-like consistency
g. ​the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water
insoluble fibers

Question 69

Limiting their intake of high-GI foods can benefit those who are at risk for which disease?​

A) ​infectious disease
B) ​arthritis
C) ​diabetes
D) ​migraine headaches
E) ​Crohn's disease

Question 70

Describe how fiber-rich foods help with weight control.​

Question 71

What is blood glucose homeostasis, and how is it achieved within the body?​

Question 72

​Of all the possible alternatives, why is carbohydrate the preferred energy source?

Question 73

​The glycemic index of a food can be measured by comparing the increase in one's blood glucose levels after consuming a carbohydrate to that caused by a reference food such as:

A) ​potato chips.
B) ​a banana.
C) ​ice cream.
D) ​oatmeal.
E) ​white bread.

Question 74

Which of the following breakfast foods has the lowest glycemic index?​

A) ​Pop-Tart
B) ​biscuit
C) ​Fiber One cereal
D) ​Rice Krispies cereal
E) ​Hash browns

Question 75

Matching​
a. a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake
b. a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage
c. ​a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose
d. ​the more common type of diabetes in which the cells resist insulin
e. ​indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
f. ​having a gel-like consistency
g. ​the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water
​ insulin

Question 76

​Which of the following groups contains the least carbohydrate?

A) ​grains and starchy vegetables
B) ​nuts and dried fruits
C) ​milk and cheese
D) ​fruits and vegetables
E) ​applesauce and pumpkin seeds

Question 77

How would you respond to the statement that honey is more nutritious than white sugar?​

Question 78

​Jeff consumed the following foods for a meal: small baked potato, 1/2 cup of carrots, 1 cup skim milk, and 1 small banana. Approximately how many grams of carbohydrate did Jeff consume?

A) ​47
B) ​57
C) ​66
D) ​69
E) ​12

Question 79

Matching​
a. a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake
b. a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage
c. ​a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose
d. ​the more common type of diabetes in which the cells resist insulin
e. ​indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
f. ​having a gel-like consistency
g. ​the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water
​viscous

Question 80

Matching​
a. a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake
b. a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage
c. ​a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose
d. ​the more common type of diabetes in which the cells resist insulin
e. ​indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
f. ​having a gel-like consistency
g. ​the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water
​soluble fibers