Deck 4: Carbohydrates

Question 1

Alternative sweeteners that are produced naturally in plants include sugar alcohols and

A) aspartame.
B) saccharin.
C) sucralose.
D) stevia.

Answer 1

D

Question 2

Dietary fiber is non-digestible by humans because

A) the enzymes required to digest fiber are depleted by digesting starches.
B) we lack the enzymes to break the types of bonds found in fiber.
C) we don't produce the acid necessary to break the types of bonds found in fiber.

Answer 2

B

Question 3

The artificial sweetener that is dangerous for people with the genetic disorder phenylketonuria is

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

Answer 3

C

Question 4

Diabetes mellitus is a group of metabolic disorders characterized by elevated levels of glucose in the blood.

Question 5

High-fructose corn syrup is

A) produced from sugar cane.
B) naturally found in foods.
C) a mixture of fructose and glucose.
D) consumed at levels that are less than those of table sugar consumption.

Question 6

Artificial sweeteners are typically hundreds of times sweeter than table sugar, but do not contribute calorically to a food item.

Question 7

Sucrose consists of

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

Question 8

The most abundant monosaccharide in the human body is

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

Question 9

The glycemic index is a rating scale that compares the glycemic response to a typical serving of a given food to the glycemic response to 50 grams of glucose.

Question 10

Dietary fiber is least abundant in fruits, vegetables, and whole-grain foods.

Question 11

Lactose is found in a wide variety of foods.

Question 12

Ketones are produced by the gluconeogenesis pathway.

Question 13

Treatment of type 1 diabetes always requires insulin injections (or an insulin pump).

Question 14

Starch molecules found in plants are made entirely of glucose molecules bound together.

Question 15

Complex carbohydrates include all of the following except:

A) monosaccharides and disaccharides.
B) polysaccharides.
C) dietary fiber.
D) starch and glycogen.

Question 16

A carbohydrate is an organic compound made up of one or more sugar molecules.

Question 17

Lactose consists of

A) galactose bound to glucose.
B) galactose bound to fructose.
C) fructose bound to glucose.
D) glucose bound to glucose.

Question 18

Glycogen is

A) stored in liver and skeletal muscle.
B) stored in adipose tissue.
C) stored in the brain.
D) not stored.

Question 19

The term "simple carbohydrates" refers to

A) monosaccharides and disaccharides.
B) polysaccharides.
C) dietary fiber.
D) starch and glycogen.

Question 20

Insulin is released from the pancreas in response to elevated blood glucose levels.

Question 21

Type 1 diabetes

A) occurs when the pancreas is no longer able to produce insulin.
B) is characterized by hypoglycemia.
C) typically develops during middle age.
D) is highly associated with obesity.

Question 22

Maltose, an end product of starch digestion, is degraded in the small intestine by the enzyme

A) maltase.
B) sucrose.
C) lactase.
D) fructosidase.

Question 23

Chemical digestion of the starch begins in the

A) mouth.
B) stomach.
C) small intestine.
D) large intestine.

Question 24

Insulin is released from the pancreas in response to

A) low blood glucose levels.
B) high blood glucose levels.
C) a reduction in food intake.
D) stress.

Question 25

Glycolysis is

A) the pathway that combines two 3-carbon pyruvate molecules to form the 6-carbon glucose molecule.
B) the anabolic pathway used to derive energy form glucose.
C) the catabolic pathway used to derive energy from glucose.
D) an oxygen-requiring, aerobic pathway.

Question 26

When comparing ingredients on food labels at a grocery store, take notice of added sugars in foods. Some common names for added sugars include all of the following except:

A) corn syrup.
B) maltose.
C) dextrose.
D) high-fructose corn syrup.
E) fiber.

Question 27

Dietary fiber is classified as a complex carbohydrate because

A) it is an energy storage molecule much like starch and glycogen.
B) it consists of a group of plant polysaccharides.
C) it is not digestible by human enzymes.
D) it uses the same types of chemical bonds as are found in starch.

Question 28

The change in blood glucose following ingestion of food is called

A) the glycemic response to that food.
B) the glycemic index of that food.
C) the glycemic load of that food.
D) the glucose rating of that food.

Question 29

Ketones are

A) made from amino acids.
B) alternative fuel molecules produced when glucose is not available in the diet.
C) stored in the brain to support its function.
D) associated with weight gain over long periods of time.

Question 30

Gluconeogenesis

A) is the synthesis of glucose from non-carbohydrate sources, mainly amino acids.
B) converts fat into glucose.
C) provides a short-term solution to low blood glucose levels.
D) supplies glucose to the blood in response to insulin.

Question 31

Lactose intolerance is caused by

A) an inability to produce adequate sucrase.
B) the combination of lactose and artificial sweeteners in foods.
C) an inability to produce enough lactase.
D) the denaturation of salivary amylase in the stomach.

Question 32

Starch and glycogen are similar molecules. The two molecules differ because

A) starch molecules are made of long chains of glucose, whereas glycogen molecules are made of glucose and galactose.
B) starch molecules are branched, whereas glycogen molecules are linear.
C) starch molecules are made in plants, while glycogen molecules are made in animals.
D) starch molecules store glucose in plants, while glycogen molecules have little storage capacity.

Question 33

Type 2 diabetes

A) is the least common form of diabetes.
B) occurs during childhood or adolescence.
C) is caused by insulin resistance.
D) is thought to be an autoimmune disorder.

Question 34

Soluble fiber, in addition to reducing risk of heart disease, can

A) reduce blood glucose levels.
B) increase blood glucose levels.
C) serve as a probiotic.
D) promote the growth of harmful bacteria in the large intestine.

Question 35

Most of the starch in a kernel of wheat is found in

A) the germ.
B) the endosperm.
C) the bran.
D) the stalk.

Question 36

Constipation is a risk factor for diverticular disease or diverticulosis. _____ can increase fecal mass and therefore can prevent or alleviate constipation.

A) Dietary fiber
B) Starch
C) Simple carbohydrates
D) Bacteria present in the large intestine

Question 37

Most of the fiber in a kernel of wheat is found in

A) the germ.
B) the endosperm.
C) the bran.
D) the stalk.

Question 38

Increasing dietary fiber may be helpful to people with type 2 diabetes because it has been shown to

A) increase pancreatic function.
B) reduce glucagon levels.
C) reduce insulin levels.
D) reduce blood glucose levels.

Question 39

Glucagon is released from the pancreas in response to

A) low blood glucose levels.
B) high blood glucose levels.
C) an increase in food intake.
D) stress.

Question 40

Glycogenolysis

A) is the breakdown of glycogen to form maltose.
B) occurs in response to insulin.
C) supplies glucose to the blood in response to glucagon.
D) provides a long-term response to low blood glucose levels.

Question 41

Foods with a glycemic index of >70 are considered high-GI foods and

A) would result in a slower increase in blood glucose levels.
B) contain over 50 g of glucose.
C) would result in a rapid increase in blood glucose levels.
D) are desirable for people wishing to reduce their glycemic response to foods.

Question 42

Maintaining blood glucose levels as close to normal as possible is important for people with wither type 1 or type 2 diabetes in order to

A) preserve pancreatic insulin production.
B) save money on supplies.
C) reduce the risk of developing complications of the disease.

Question 43

The glycemic index is a rating system that

A) allows one to compare the glycemic response elicited by different foods.
B) is based on comparing the glycemic response of a certain food to a standard response based on 300 g of glucose.
C) takes normal portion sizes of foods into account.
D) is based on subjective information about how a person feels after consuming a certain food.

Question 44

Type 1 and type 2 diabetes

A) are both associated with symptoms of fatigue, frequent urination, and excessive thirst.
B) are both associated with obesity.
C) are both associated with hypoglycemia.
D) None of the above

Question 45

Glycemic load is different from the glycemic index because

A) it considers the typical portion of food consumed.
B) it is not a rating system.
C) it is based on experiments that determine the glycemic response to typical portions of foods.
D) it has different cutoff values for "high" than the glycemic index.

Question 46

Refined grains serve as abundant carbohydrate sources. However, during processing, the bran is removed from the grain kernel, resulting in

A) a loss of vitamins.
B) a loss of oils.
C) a loss of fiber.
D) a loss of protein.

Question 47

Symptoms of lactose intolerance include gas, bloating, and cramping. These symptoms are attributable to

A) an immune response to lactose in the intestine.
B) bacterial metabolism of lactose in the large intestine.
C) inflammation of the intestines due to the presence of lactose.

Question 48

Insulin is able to reduce blood glucose levels because it

A) promotes the uptake of glucose from the blood by muscle and adipose tissue.
B) promotes the storage of glucose as glycogen in the muscle and liver.
C) interacts with the insulin receptors of certain cells.
D) All of the above

Question 49

The RDA for carbohydrates is 130 g per day for adults. This amount

A) is the minimum amount of glucose needed for the brain each day.
B) supplies enough energy to support vigorous activities.
C) should not be exceeded so that risk of hyperglycemia is minimized.
D) is difficult to obtain in a well-balanced diet.

Question 50

In both type 1 and type 2 diabetes, cells do not take up glucose appropriately. The cause for this is different in each disease. In type 1 diabetes insulin _____, while in type 2 diabetes insulin _____.

A) from the pancreas is not recognized by cells; is not produced
B) is no longer produced by the pancreas; cannot interact with cells due to defects in the insulin receptor
C) from the pancreas is rapidly degraded; is made improperly

Question 51

Catabolism of glucose yields 2 ATP molecules under _____ conditions, and about 36 ATP molecules under _____ conditions.

A) hyperglycemic, hypoglycemic
B) hypoglycemic, hyperglycemic
C) anaerobic, aerobic
D) aerobic, anaerobic

Question 52

Ketogenesis is a natural response to starvation as well as to very-low-carbohydrate diets. Ketone production is thought to serve a main purpose of

A) sparing glucose to reduce breakdown of muscle proteins.
B) sparing glucose so that it can be stored in the brain as glycogen.
C) sparing glucose so that it can be stored in the liver as glycogen.

Question 53

Salivary amylase begins the process of carbohydrate digestion in the mouth. The activity of salivary amylase is halted in the stomach because

A) of the acidic environment of the stomach.
B) starch digestion has concluded at that point.
C) its continued activity could damage the stomach lining.
D) secretion of salivary amylase into the duodenum would reduce the release of pancreatic amylase from the small intestine.

Question 54

Diverticulitis occurs

A) when diverticula become infected.
B) when insoluble fiber intake causes bloating.
C) when the colon is filled with water.
D) when transit time is reduced (quickened).

Question 55

Glucagon raises blood glucose levels because it

A) stimulates glycogenolysis in the liver.
B) stimulates gluconeogenesis in the liver.
C) stimulates insulin receptors on certain cells.
D) All of the above
E) A and B