Deck 4: Carbohydrates: Sugars, Starches, and Fibre

Question 1

Under which conditions would you expect the highest glycogen content in muscle tissue?

A)a person on a high protein weight loss diet
B)a person who eats a balanced diet of protein,carbohydrate,and fat
C)a sedentary person
D)an athlete who follows a high-carb diet plan.

Answer 1

D

Question 2

What are oligosaccharides?

A)forms of artificial sweetener.
B)storage forms of plant starch.
C)carbohydrates containing 3-10 sugar units.
D)disaccharides found in fruits and vegetables.

Answer 2

C

Question 3

What is the composition of sucrose?

A)many molecules of glucose linked together.
B)two molecules of glucose.
C)one molecule of fructose and one molecule of glucose.
D)two molecules of fructose.

Answer 3

C

Question 4

Which of the following best describes foods that contribute energy but few other nutrients?

A)Fortified grains
B)Nutrient density
C)Unrefined carbohydrates
D)Empty kcalories

Question 5

Which best describes the chemical structure of glycogen?

A)It is comprised of glucose molecules linked to form large and highly branched molecules..
B)It is comprised of glucose and galactose molecules linked to form large linear molecules.
C)It is comprised of glucose molecules linked to form large linear molecules.
D)It is comprised of glucose and galactose molecules linked to form large and highly branched molecules.

Question 6

Consider the following statement: "This product was milled to initially remove the bran and the germ,but the bran and a very small amount of germ were then added back in to improve the nutritional quality of the product." What is being described?

A)Whole wheat flour
B)whole grain wheat flour
C)white flour
D)unbleached flour

Question 7

What most influences the incidence of lactose intolerance?

A)ethnicity.
B)gender (males versus female).
C)geography (where a person lives).
D)weight (lean versus obese).

Question 8

Carbohydrate loading,a training technique used by some athletes,can help to increase stores of what molecule?

A)glycogen
B)amylose
C)sucrose
D)lactase

Question 9

In which foods is fructose mainly found?

A)dairy products.
B)grains and cereals.
C)meat.
D)fruits and vegetables.

Question 10

Which choice correctly lists the storage form of carbohydrates in animals;the storage form of carbohydrates in plants?

A)Starch;glycogen
B)Glycogen;starch
C)Fibre;oligosaccharide
D)Oligosaccharide;fibre

Question 11

Which of these foods is less refined,than the others?

A)apple juice
B)bran muffin
C)mashed potato
D)oatmeal

Question 12

A population consumes 80% of their carbohydrates from three sources: 1)soft drinks,2)sugars and syrups and 3)low-fibre cereal products.What would you conclude about this population?

A)This population gets most of its carbohydrates from unrefined sources.
B)This population gets most of its carbohydrates from refined cereal products and added sugars.
C)This population gets its carbohydrates only in the form of added sugars.
D)This population gets its carbohydrates only in the form of empty kcalories.

Question 13

What is the organ which producesenzymes needed for starch digestion?

A)stomach.
B)gallbladder.
C)pancreas.
D)small intestine.

Question 14

How is dietary fibre categorized?

A)By its ability or inability to form viscous solutions in water.
B)By its molecular weight.
C)By the number of branch points.
D)By the ratio of carbon to hydrogen molecules.

Question 15

Which statement best distinguishes between starch and soluble fibre?

A)Starch is broken down by human digestive enzymes to glucose;soluble fibre is broken down by human digestive enzymes to short chain fatty acids.
B)Starch is broken down by human digestive enzymes to glucose;soluble fibre is broken down by human digestive enzymes to gases responsible for flatulence.
C)Starch is broken down by human digestive enzymes to glucose;soluble fibre is broken down by bacteria in the large intestine to short chain fatty acids.
D)Starch is broken down by bacteria in the large intestine to glucose;soluble fibre is broken down by human digestive enzymes to short chain fatty acids.

Question 16

Which of the following nutrients is NOT added to enriched grains?

A)thiamin
B)niacin
C)folate
D)vitamin E

Question 17

Which of the following is a good source of insoluble fibre?

A)oats
B)beans
C)broccoli
D)seaweed

Question 18

What causes lactose intolerance?

A)excess production of the enzyme lactase.
B)an allergic reaction to proteins found in milk and milk products.
C)inadequate production of the enzyme lactase.
D)the inability to produce the hormone insulin.

Question 19

Which statement best describes a condensation reaction between two monosaccharides?

A)Glucose and fructose react to form water and the disaccharide maltose.
B)Glucose and galactose react with water to form the disaccharide lactose.
C)Glucose and galactose react to form water and the disaccharide lactose.
D)Glucose and fructose react with water to form the disaccharide sucrose.

Question 20

Which of the following sequences represents a monosaccharide followed by a disaccharide followed by a polysaccharide?

A)fructose,sucrose,starch
B)lactose,glucose,dietary fibre
C)glucose,maltose,lactose
D)galactose,glycogen,starch

Question 21

Despite the benefits of dietary fibre for health,which of the following problems is most associated with a high-fibre diet in young children with small stomachs?

A)possible water retention
B)possible overnutrition
C)possible undernutrition
D)very long transit time

Question 22

How do the physiological effects of soluble and insoluble fibre differ?

A)Both soluble and insoluble fibre decrease transit time,but insoluble fibre forms viscous solutions in the gut,while soluble fibre does not.
B)Both soluble and insoluble fibre increase transit time,but soluble fibre forms viscous solutions in the gut,while insoluble fibre does not.
C)Insoluble fibre decreases transit time,while soluble fibre increases transit time because it forms viscous solutions in the gut.
D)Soluble fibre decreases transit time,while insoluble fibre increases transit time because it forms viscous solutions in the gut.

Question 23

Which statement best describes glycolysis?

A)It converts one molecule of glucose into two molecules of pyruvate.
B)It generates glucose from glucogenic amino acids.
C)It is the metabolic pathway that synthesizes glycogen.
D)It is the metabolic pathway that creates glucose molecules from glycogen.

Question 24

What best describes the purpose of brush border enzymes?

A)To break down starches to the disaccharide maltose.
B)To break down oligosaccharides and disaccharides to monosaccharides such as maltose.
C)To break down starch to monosaccharides such as glucose and fructose.
D)To break down oligosaccharides and disaccharides to monosaccharides such as fructose and glucose.

Question 25

Which of the following statements about indigestible carbohydrates is TRUE?

A)They are a good source of prebiotics for microflora in the GI tract.
B)They do not interact with water.
C)They contribute more kcalories than simple carbohydrates.
D)They are a poor source of dietary fibre.

Question 26

Which of the following conditions is likely to increase ketone production?

A)untreated diabetes
B)starvation
C)a high protein - low carbohydrate diet
D)All of the above answer choices are correct.

Question 27

Which statement best distinguishes between glycolysis and the electron transport chain?

A)Both result in the production of ATP from glucose but glycolysis requires oxygen while the electron transport chain does not.
B)Glycolysis does not result in the production of ATP from glucose,while the electron transport chain does.
C)Both result in the production of the ATP from glucose and both require oxygen to function.
D)Both result in the production of ATP from glucose,but the electron transport chain requires oxygen to function while glycolysis does not.

Question 28

Which is the correct order of events in glucose metabolism?

A)acetyl-CoA formation,citric acid cycle,glycolysis,electron transport chain
B)citric acid cycle,glycolysis,electron transport chain,acetyl-CoA formation
C)glycolysis,citric acid cycle,acetyl-CoA formation,electron transport chain
D)glycolysis,acetyl-CoA formation,citric acid cycle,electron transport chain

Question 29

What is one possible adverse effect of excessive fibre consumption?

A)an increase in blood cholesterol.
B)decreased absorption of calcium and iron.
C)increased incidence of colon cancer.
D)increased incidence of diverticulitis.

Question 30

In the 1950s which of the following foods was postulated by Denis Burkitt to be the cause of diseases such as diabetes,obesity,and heart disease?

A)milk,meat,and eggs
B)fruits and vegetables
C)refined sugar,white flour,and white rice
D)All of the above answer choices are correct.

Question 31

Which food would NOT be recommended as a source of calcium to someone who is lactose intolerant?

A)soy milk
B)tofu
C)fortified orange juice
D)ice cream

Question 32

"A polysaccharide that can be digestible in hot food,but is indigestible when this food cools." What is being described?

A)Soluble fibre
B)Hydrolyzed starch
C)Oligosaccharides
D)Resistant starch

Question 33

How might intestinal inflammation result in lactose intolerance?

A)Inflammation reduces the production of the brush border enzyme,lactase,preventing the breakdown of lactose into glucose and galactose.
B)Inflammation reduces the effectiveness of the pancreatic enzyme amylase,preventing the breakdown of lactose into glucose and galactose.
C)Inflammation reduces the production of the brush border enzyme,lactase,preventing the breakdown of lactose into glucose and fructose.
D)Inflammation reduces the production of the brush border enzyme maltase,preventing the breakdown of lactose into two glucose molecules.

Question 34

Which is a good source good source of resistant starch?

A)apples.
B)chilled,cooked potatoes.
C)whole grain bread.
D)oatmeal.

Question 35

What statement best explains how soluble fibre slows nutrient absorption?

A)Soluble fibre forms viscous solutions which speed the passage of food through the GI tract and increase contact time with digestive enzymes and the absorptive surface of the GI tract.
B)Soluble fibre forms viscous solutions which slow the passage of food through the GI tract and reduce contact time with digestive enzymes and the absorptive surface of the GI tract.
C)Soluble fibre forms viscous solutions which speed gastric emptying and reduce contact time with digestive enzymes and the absorptive surface of the GI tract.
D)Soluble fibre forms viscous solutions which slow gastric emptying and increase contact time with digestive enzymes and the absorptive surface of the GI tract.

Question 36

Complete glucose metabolism results in the formation of how many molecules of ATP?

A)2
B)18
C)38
D)128

Question 37

Which statement accurately describes the conversion of amino acids to glucose?

A)Only amino acids that can be broken down to pyruvate or oxaloacetate can be converted to glucose via gluconeogenesis.
B)Only amino acids that can be broken down to acetyl CoA can be converted to glucose via gluconeogenesis.
C)All amino acids can be converted to glucose via gluconeogenesis.
D)Amino acids cannot be converted to glucose,only fatty acids can.

Question 38

Where does aerobic metabolism occur?

A)the cytoplasm of a cell.
B)the mitochondria of a cell.
C)the nucleus of a cell.
D)None of the above answer choices are correct.

Question 39

How are ketones and glucose alike?

A)Both can be formed from fatty acids.
B)Both can be sources of energy for the brain.
C)Both can be formed from glucogenic amino acids.
D)Both require oxaloacetate for formation.

Question 40

When carbohydrate intake is limited,glucose can be synthesized from noncarbohydrate molecules by what process?

A)glycolysis.
B)glycogenolysis.
C)gluconeogenesis.
D)anaerobic metabolism.

Question 41

Which of the following affects the glycemic index of a food?

A)its fibre content
B)the presence of fat and protein
C)the chemical composition of the carbohydrates
D)All of the above answer choices are correct.

Question 42

Consider the following two foods: Food A: glycemic index = 70;portion contains 10 g of available carbohydrate
Food B: glycemic index = 40;portion contains 20 g of available carbohydrate
Comparing the two portions described,which food has the higher glycemic load and what effect will this have on blood glucose levels?

A)Food A has the higher glycemic load and will raise blood glucose levels more than food B.
B)Food B has the higher glycemic load but food A will raise blood glucose levels more because it has a higher glycemic index.
C)Food B has the higher glycemic load and will raise blood glucose levels more than food A.
D)Not enough information has been given to answer the question.

Question 43

Which of the following is NOT recommended as treatment for diabetes?

A)exercise
B)diet planning
C)intermittent fasting
D)monitoring blood glucose levels

Question 44

When carbohydrates have not been consumed in a few hours,the body responds by secreting,which substance,to stimulate the breakdown of liver glycogen to increase blood glucose?

A)glucagon
B)insulin
C)pancreatic amylase
D)intrinsic factor

Question 45

Which of the following statements about type 1 diabetes is TRUE?

A)The disease occurs when cells are no longer sensitive to insulin.
B)Obesity is a major risk factor for developing this disease.
C)The immune system destroys the pancreatic cells that produce insulin.
D)Type 1 is the most common type of diabetes.

Question 46

How is muscle glucose,stored as glycogen in the muscle,used?

A)It is used primarily by muscle cells.
B)It is used to regulate blood glucose levels.
C)It can be used by the liver.
D)It can be used as glucose anywhere in the body.

Question 47

How does dietary fibre can help reduce blood-cholesterol levels?

A)By binding cholesterol and bile acids in the GI tract.
B)By blocking reabsorption of bile acids in the GI tract.
C)By inhibiting cholesterol synthesis in the liver.
D)All of the above answer choices are correct.

Question 48

Which is an accurate example of how glycemic index should be used in the management of type-2-diabetes?

A)High glycemic index foods,like barley,should be included at each meal.
B)Low glycemic index foods,like pasta,should be included at each meal.
C)Low glycemic index foods,like rice cakes,should be included at each meal.
D)High glycemic index foods,like lentils,should be included at each meal.

Question 49

"A ranking of how specific foods affect blood glucose compared to the response of a reference food." What is being described?

A)glycemic response
B)glycemic index
C)gluconeogenic index
D)solubility index

Question 50

Which of the following will NOT result in hypoglycemia?

A)use of too much insulin by someone with diabetes
B)pancreatic tumours resulting in reduced secretion of insulin.
C)oversecretion of insulin in response to the ingestion of glucose.
D)oversecretion of insulin in response to the ingestion of starch.

Question 51

Which two factors most contribute to the development of type-2-diabetes?

A)pancreatic beta-cell dysfunction and a lack of responsiveness to insulin in muscle,liver and adipose tissue.
B)beta-cell dysfunction in the liver and insulin resistance
C)insulin resistance and failure of beta-cells in the liver,muscle and adipose tissue
D)insulin resistance and high blood pressure

Question 52

What is a well-documented health problem associated with excess sugar intake?

A)dental caries.
B)type 1 diabetes.
C)diverticular disease.
D)hyperactivity.

Question 53

Carbohydrates promote dental caries by which of the following mechanisms?

A)Sugar inhibits the growth of bacteria that breakdown enamel.
B)Bacteria metabolize carbohydrate to form acids,which break down enamel.
C)Starchy carbohydrates can stick to teeth,reducing plaque on the tooth surface..
D)All of the above answer choices are correct.

Question 54

In the Just the Basics eating plan which food group should cover half the plate?

A)grains and starches
B)vegetables
C)meat and alternatives
D)fruit

Question 55

"A protein is released into the blood several hours after the last meal and it stimulates the breakdown of glycogen." What is being described?

A)insulin release from the pancreas
B)ketone body release from the liver
C)autoimmune response by the pancreas
D)glucagon release from the pancreas

Question 56

Which of the following types of diabetes is classified as an autoimmune disease?

A)type 1
B)type 2
C)gestational diabetes
D)All of the above answer choices are correct.

Question 57

Which of the following statements is TRUE?

A)The rate of digestion and absorption of low-glycemic foods is slower than high-glycemic foods.
B)Foods that have a glycemic index of 70 or less compared to glucose are considered high-glycemic-index foods.
C)The processing of a food has no effect on its glycemic index.
D)High-fibre and low-glycemic-index foods have exactly the same physiological properties.

Question 58

Which best describes diabetes?

A)blood-glucose levels above the normal range.
B)blood-glucose levels below the normal range.
C)absence of ketones in blood.
D)elevated blood lipids.

Question 59

When measuring glycemic index,what does the area under a glucose response curve for a food indicate?

A)by how much 50 g of food raises blood glucose levels.
B)by how much 50 g of dietary fibre in a food raises blood glucose levels.
C)by how much 50 g of glucose in a food raises blood glucose levels.
D)by how much 50g of digestible carbohydrate in a food raises blood glucose levels.

Question 60

Blood glucose levels are primarily regulated by what substances?

A)pancreatic enzymes.
B)pancreatic hormones.
C)enzymes produced by the small intestine.
D)liver hormones.

Question 61

What do stevia and monk fruit extract have in common?

A)Both are sweet-tasting compounds derived from plants and are approved for use in Canada.
B)Both are sweet-tasting compounds derived from plants and they are NOT approved for use in Canada.
C)Both are sugar alcohols derived from sugars and are approved for use in Canada.
D)Both are sweet-tasting proteins and they are approved for use in Canada.

Question 62

Which diet causes less of a rise in insulin and may promote fat loss?

A)low-fat,high-carb diet
B)low-protein,high-carb diet
C)high-protein,low-carb diet
D)high-fat,high-carb diet

Question 63

A 2,000 kcalorie diet in which carbohydrate provides 50% of the kcalories would provide how many grams of carbohydrate?

A)140
B)200
C)250
D)400

Question 64

What are the symptoms associated with lactose intolerance? Explain why these things occur.

Question 65

It is known that fructose contributes to body weight gain by adding kcalories to the diet.Although controversial,some scientists believe that fructose contributes to weight gain in what other way?

A)by decreasing the synthesis of glycogen
B)by increasing the absorption of fatty acids more than starch or glucose
C)by increasing the synthesis of body fat more than starch or glucose
D)by increasing the absorption of cholesterol

Question 66

Discuss,compare,and contrast starch and cellulose.

Question 67

The acceptable range of carbohydrate intake for a healthy diet has been set at percentage of the total energy required?

A)15%-10%
B)30%-45%
C)45%-65%
D)65%-80%

Question 68

Why may sugar alcohols be used in products labelled "sugar free" or "no sugar added"?

A)Sugar alcohols provide no kcalories.
B)Sugar alcohols are not derivatives of sugars.
C)Sugar alcohols are not monosaccharides or disaccharides.
D)Sugar alcohols are not absorbed into the body.

Question 69

Which statement correctly describes aspartame?

A)an artificial sweetener.
B)composed of two amino acids.
C)often found in soft drinks.
D)All of the above answer choices are correct.

Question 70

Identify the parts of a whole-grain kernel,and describe the nutrients that are found in each part.Then,describe the parts of the kernel that are used to produce white,enriched,"all-purpose" flour and identify the nutrients that would NOT be present in this flour.

Question 71

What does the treatment of diverticulitis usually include?

A)antibiotics and temporary decrease in fibre.
B)more fluid intake and antiacids.
C)insulin injections.
D)exercise and weight loss.

Question 72

Studies suggest the incidence of colon cancer may be lowered with high-fibre diets.How is this best explained?

A)Fibre increases contact between mucosal cells and colon content.
B)Fibre slows transit time.
C)Fibre influences the intestinal microflora.
D)Fibre deactivates phytochemicals present in the colon.

Question 73

Which sugar substitute is composed of aspartic acid and phenylalanine,yet provides no problem for those with phenylketonuria?

A)aspartame
B)saccharine
C)neotame
D)sorbitol

Question 74

Fibre has an AI of 25 g.What minimum proportion of the population would have to consume above the AI in order to be certain that the population as a whole was meeting its requirements?

A)10%
B)98%
C)2%
D)50%

Question 75

From what are sugar alcohols are derived?

A)ethyl alcohol.
B)amino acids.
C)oleic acids.
D)monosaccharides.

Question 76

Carbohydrates provide 60% of the energy in John's diet of 2,700 kcalories.This represents how many grams of carbohydrate?

A)100
B)225
C)300
D)405

Question 77

How many kcalories (kcal)are there in 200 grams of carbohydrates?

A)800 kcal
B)2,000 kcal
C)1,800 kcal
D)1,197 kcal

Question 78

The daily value for dietary fibre is 25 g in a 2,000 kcalorie diet.A slice of whole-wheat bread is 8% of the daily value.The slice of whole-wheat bread contains how much fibre?

A)2 g
B)4 g
C)8 g
D)16 g

Question 79

Large quantities of sugar alcohols can cause which disorder?

A)diarrhea.
B)hemorrhoids.
C)constipation.
D)ulcers.

Question 80

Which is considered a high-fibre food?

A)yogurt
B)white bread
C)lettuce
D)navy beans