Deck 2: Carbohydrates

Question 1

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

Answer 1

False

Question 2

The primary source of energy for most cells in the body under normal conditions is _____.​

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

Answer 2

D

Question 3

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 mitochondria

Answer 3

A

Question 4

Fructose is _____.

A) ​the sweetest of the sugars
B) known as milk sugar​
C) ​abundant in whole grains
D) ​also known as dextrose
E) ​a starch

Question 5

Which of the following does not come exclusively from plants?​

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

Question 6

Which carbohydrate is composed of a single sugar unit?​

A) ​starch
B) ​glycogen
C) ​sucrose
D) ​some fibers
E) fructose​

Question 7

The _____ are the basic units of all carbohydrates.​

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

Question 8

Carbohydrate-rich foods are equal in the degree to which they elevate both blood glucose and insulin concentrations.​

Question 9

Cindy consumed 2 servings of vegetables, 2 servings of fruit, 5 servings of whole grains, and 2 servings of legumes during the day. Cindy meets the DV recommendation for fiber for the day.​

Question 10

Most fiber-rich foods are kcalorie-free.​

Question 11

There are no health consequences associated with consuming excess fiber.​

Question 12

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 13

Which monosaccharide is typically found as a part of a disaccharide?​

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

Question 14

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

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

Question 15

When carbohydrates are plentiful, the human brain depends almost exclusively on them as an energy source.​

Question 16

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

Question 17

All plant foods have attributes that may reduce the risks of colon and rectal cancers.​

Question 18

Sugar consumption is a major cause of tooth decay.​

Question 19

A person consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Patterns recommendations, this person's sugar intake is within the guidelines.​

Question 20

Fructose occurs naturally in _____.​

A) ​bread
B) ​milk
C) ​meats
D) ​fruits
E) ​fiber

Question 21

One molecule of sucrose contains _____ molecule(s) of glucose.​

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

Question 22

The most familiar source of sucrose is _____.

A) ​bread
B) ​table sugar
C) ​fiber
D) ​meat
E) ​honey

Question 23

The stored form of glucose in the body is called _____.​

A) ​glycogen
B) ​insulin
C) ​fat
D) ​muscle
E) ​mitochondria

Question 24

Cellulose, pectin, hemicellulose, and gums are all considered _____.​

A) ​artificial sweeteners
B) ​sugar alcohols
C) ​dietary fibers
D) ​simple carbohydrates
E) ​resistant starches

Question 25

Sucrose is never referred to as _____.​

A) ​white sugar
B) ​milk sugar
C) ​table sugar
D) ​cane sugar
E) beet sugar​

Question 26

Which dietary fiber is found in all vegetables, fruits, and legumes?​

A) hemicellulose​
B) ​pectin
C) ​mucilage
D) ​cellulose
E) ​gum

Question 27

An example of a polysaccharide is _____.

A) ​starch
B) ​lactose
C) ​simple carbohydrates
D) ​protein
E) ​fat

Question 28

Which fiber is a nonpolysaccharide?​

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

Question 29

Fibers are categorized by _____.​

A) ​the number 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 kcaloric density

Question 30

Fibers that escape digestion and absorption in the small intestine are known as _____.​

A) ​resistant starches
B) ​monosaccharides
C) ​soluble fibers
D) ​disaccharides
E) viscous gels​

Question 31

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 32

Chemically, lactose is a _____.​

A) monosaccharide​
B) ​disaccharide
C) ​dextrose
D) ​polysaccharide
E) ​starch

Question 33

The _____are not used by the food industry as additives or stabilizers because they are the tough, woody parts of plants.​

A) pectins​
B) ​gums
C) ​lignins
D) ​mucilages
E) ​resistant starches

Question 34

Polysaccharides are composed almost entirely of _____ units.​

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

Question 35

Which compound is a disaccharide?​

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

Question 36

Which of the following carbohydrates is a monosaccharide?​

A) ​maltose
B) ​fructose
C) ​sucrose
D) ​lactose
E) ​glycogen

Question 37

The principle sweetener in cakes and cookies is _____.​

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

Question 38

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

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

Question 39

The richest sources of starch are _____.​

A) ​fruits
B) grains​
C) ​vegetables
D) ​soybeans
E) ​meat

Question 40

Whole grains, vegetables, legumes, and fruits are rich sources of _____.​

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

Question 41

The leading source of added sugar in the American diet is _____.​

A) baked goods such as cookies and cakes​
B) ​freshfruits
C) ​sugarysoft drinks
D) ​chocolate bars and other candy treats
E) ice cream and other frozen treats

Question 42

The _____ describes the effect a food has on blood glucose levels.​

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

Question 43

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

A) people adding more sugar to their foods
B) food manufacturers​ adding sugar during processing
C) ​better food preservation techniques
D) ​improved food safety practices
E) ​an increase in Type 1 diabetes

Question 44

How many kcalories are provided by 100 grams of carbohydrate?​

A) ​100
B) ​200
C) ​300
D) ​400
E) ​500

Question 45

Which food ingredient is a sugar alcohol?​

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

Question 46

While fiber has many benefits, it does not aid in _____.​

A) weight management​
B) ​lowering the risk of type 2 of diabetes
C) ​overall health of the gastrointestinal tract
D) ​the prevention of osteoporosis
E) ​regulating cholesterol

Question 47

The artificial sweetener sucralose is made from _____.

A) sucrose​
B) ​amino acids
C) ​aspartame
D) ​maltose
E) ​galactose

Question 48

Excessive sugar consumption contributes to the development of _____.​

A) ​cancer
B) ​type 1 diabetes
C) ​dental caries
D) ​hyperactive behavior in children
E) ​hyperactive behavior in adults

Question 49

Soluble fibers are found in _____.​

A) ​celery strings, wheat bran hulls, and corn kernel skins
B) ​kidney beans, apples, and oatmeal
C) ​corn kernel skins, apples, and sunflower seeds
D) ​celery strings, soybeans, and bran flakes
E) ​celery strings, apples, and sunflower seeds

Question 50

According to the World Health Organization's recommendations, no more than _____% of daily kcalories should come from added sugars.​

A) 5​
B) 10​
C) ​15
D) ​20
E) ​35

Question 51

Sweeteners that yield energy are called _____.​

A) ​nutritive sweeteners
B) ​artificial sweeteners
C) ​resistant sweeteners
D) ​glycemic sweeteners
E) ​fermented sweeteners

Question 52

Which is the most effective at alleviating constipation?​

A) cellulose​
B) pectin​
C) ​gums
D) ​psyllium
E) ​protein

Question 53

Refer to the "Ice Cream" box above. How many artificial sweeteners are contained in the product?​

A) ​1
B) ​2
C) ​3
D) ​4
E) ​5

Question 54

Sugars in fruits, vegetables, grains, and milk _____.​

A) ​are not related to one another chemically
B) ​are considered discretionary kcalories
C) ​occur naturally
D) ​are usually resistant to digestion
E) ​must be added to make the foods palatable

Question 55

The artificial sweetener that is similar in structure to fructose is _____.​

A) tagatose​
B) ​neotame
C) sucralose​
D) ​stevia
E) ​saccharin

Question 56

Refer to the "Ice Cream" box above. How many alternative sweeteners are contained in this product?​

A) ​1
B) ​2
C) ​3
D) ​4
E) ​5

Question 57

Carbohydrates should contribute approximately _____% of the total daily energy intake.​

A) ​35-40
B) ​25-40
C) ​45-65
D) ​70--75
E) ​15-25

Question 58

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's overconsumption is part of overall excessive energy intake.
D) ​Sugar is converted directly to fat as soon as it is consumed.
E) ​Sugar is much less important in the development of obesity than the lack of adequate exercise.

Question 59

Which item would you recommend to someone interested in lowering his or her blood cholesterol level?​

A) ​white bread
B) ​oatmeal
C) corn flakes
D) ​pork
E) ​coffee

Question 60

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) ​blocking the absorption of bile
D) ​preventing the production of bile
E) ​blocking the production of insulin

Question 61

The glycemic index ranks carbohydrate foods based on how they impact _____.​

A) blood glucose and insulin levels​
B) ​blood pressure
C) ​weight
D) ​blood cholesterol and triglyceride levels
E) ​resting heart rate

Question 62

Which of the following is the equivalent of 1 teaspoon of white sugar?​

A) ​1 tablespoon of ketchup
B) ​1 tablespoon of jelly
C) ​2 oz. of a carbonated soft drink
D) ​3 teaspoons of honey
E) ​1 teaspoon of milk

Question 63

The colon's bacteria ferment soluble fibers, forming small fatlike molecules that lower the _____.​

A) the starch factor​
B) ​fiber content in the food
C) glycemic index​
D) ​pH
E) ​one's body weight

Question 64

What is the glycemic load (GL) of one cup of kidney beans, which contains 40g of carbohydrate and has a glycemic index of 24?​

A) ​9.6
B) ​960
C) ​40
D) ​24
E) ​4

Question 65

Grains, legumes, and root vegetables contain predominantly _____.​

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

Question 66

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) ​inadequate fat

Question 67

Jeff consumed the following foods for a meal: small baked potato, ½ 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) ​89

Question 68

Which group contains the fewest carbohydrates?

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

Question 69

A valid concern about excessive sugar consumption is _____.​

A) an increased risk for developing cancer​
B) ​its contribution to behavioral problems in children
C) ​the potential for malnutrition
D) ​an increased risk for developing hypertension
E) ​an increased reliance on fast foods for nutrients

Question 70

The Dietary Reference Intake for dietary fiber is approximately _____ grams per day.​

A) ​10-15
B) 15-20​
C) ​25-35
D) ​45-50
E) 55-60​

Question 71

The World Health Organization set an upper limit for fiber intake at _____ grams per day.​

A) ​30
B) ​40
C) ​50
D) ​60
E) ​70

Question 72

People with _____ may benefit from limiting their intake of high-glycemic index foods.​

A) heart disease​
B) ​arthritis
C) ​diabetes
D) ​migraine headaches
E) ​anorexia

Question 73

Which list of foods are richest in carbohydrates?​

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

Question 74

Insulin _____ blood glucose uptake by the muscles and adipose tissue.​

A) depresses​
B) ​impedes
C) ​facilitates
D) ​stops
E) ​uncontrollably speeds

Question 75

The glycemic index of a food is influenced by _____.​

A) ​structure of the starch
B) ​vitamin content in the food
C) ​the temperature of the food
D) ​time of day the food is consumed
E) ​one's body weight

Question 76

The glycogen molecule is _____ branched with _____ ends bristling from each molecule's surface.​

A) highly; hundreds of​
B) ​weakly; ten
C) ​thinly; two
D) ​highly; thousands of
E) ​un-; no

Question 77

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

A) ​cornflakes
B) ​instant oatmeal
C) ​white bagel
D) cooked oatmeal​
E) ​orange juice

Question 78

High-fructose corn syrup is composed of _____.​

A) ​fructose and glucose
B) glucose and galactose​
C) ​sucrose and maltitol
D) ​fructose and galactose
E) ​sucrose and syrulose

Question 79

Aspartame is made from _____.​

A) ​sucrose
B) ​fructose
C) ​two amino acids
D) ​two monosaccharides
E) ​sucrose and dextralose

Question 80

The glycemic index of a food is measured by comparing the increase in one's blood glucose levels after consuming the food to that caused by a reference food such as _____.​

A) white bread​
B) a banana​
C) ​ice cream
D) oatmeal​
E) ​cheese