Deck 4: The Carbohydrates: Sugar, starch, glycogen, and Fibre

Question 1

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

A) poultry
B) beef
C) eggs
D) milk

Answer 1

D

Question 2

Which of the following monosaccharides is responsible for the sweet taste of fruit?

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

Answer 2

D

Question 3

What class of fibres is often gummy and used to add thickness to foods?

A) nonviscous
B) crude
C) total
D) soluble

Answer 3

D

Question 4

According to the dietary reference intakes (DRI)recommendations,how many grams of dietary fibre is an adequate daily intake for women aged 19 to 50?

A) 21 grams
B) 25 grams
C) 30 grams
D) 38 grams

Question 5

The Dietary Reference Intakes (DRI)committee recommends that the percentage of carbohydrate in the daily diet be in what range?

A) 45-47%
B) 50-60%
C) 40-60%
D) 45-65%

Question 6

How can a desired amount of dietary fibre best be achieved?

A) adding purified fibres to foods
B) drinking more water while eating fibrous meals
C) emphasizing enriched and processed foods
D) including fruits,vegetables,and grains in the diet

Question 7

Which of the following effects does fibre have?

A) It increases cholesterol.
B) It causes appendicitis and diverticulosis.
C) It alleviates constipation and decreases risk for hemorrhoids.
D) It promotes weight gain and a feeling of fullness.

Question 8

What is the preferred fuel for most body functions?

A) fat
B) ketones
C) carbohydrate
D) protein

Question 9

What health benefit does insoluble fibre provide?

A) It lowers the risk of diabetes.
B) It alleviates constipation.
C) It alleviates diarrhea.
D) It lowers the risk of heart disease.

Question 10

Which of the following groups contains sugars that are all disaccharides?

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

Question 11

Which of the following is a small fat fragment produced by the fermenting action of bacteria on viscous,soluble fibres?

A) binder
B) butane
C) butyrate
D) bulk acids

Question 12

Which of the following is a potential harmful effect of too much fibre?

A) limited absorption of folate
B) dehydration
C) extreme weight loss
D) blood clots in the stomach

Question 13

Which of the following is an example of soluble fibre?

A) chickpeas
B) strings of celery
C) bran
D) skins of corn kernels

Question 14

Which of the following can be used to add gumminess or thickness to foods?

A) pectin
B) hulls of seeds
C) skins of corn kernels
D) bran

Question 15

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

A) wheat bran
B) legumes
C) carrots
D) oat bran

Question 16

Which of the following sugars is found in germinating seeds?

A) maltose
B) glucose
C) sucrose
D) fructose

Question 17

Which of the following sugars is formed when fructose and glucose are bonded together?

A) fruit sugar
B) table sugar
C) malt sugar
D) milk sugar

Question 18

Which of the following is the most-used monosaccharide inside the body?

A) glucose
B) fructose
C) lactose
D) galactose

Question 19

Archie has a condition in which the pouches of his intestinal wall extend or balloon out.What is the name of this condition?

A) irritable bowel syndrome
B) hemorrhoids
C) diverticulitis
D) constipation

Question 20

Which of the following is one of the complex carbohydrates?

A) glycogen
B) fructose
C) starch
D) galactose

Question 21

How does the body process glucose to produce energy?

A) Glucose precursors are assembled to form whole glucose.
B) Body fat is converted into glucose.
C) Glucose is broken down to yield energy and carbon dioxide.
D) Inside the cell,glucose is broken in half and then rejoined.

Question 22

Which of the following nutrient minerals can be destroyed by chelating agents?

A) iron
B) selenium
C) phosphorous
D) folate

Question 23

The best way to lose fat,maintain lean body tissues,and maintain the health of the body is to control which of the following?

A) total calories
B) calories from fat
C) calories from carbohydrate
D) calories from protein

Question 24

What is the name for the scale that measures and ranks the extent to which a food raises the blood glucose level and elicits an insulin response as compared to its response to pure glucose?

A) insulin index
B) glycemic index
C) hypoglycemic index
D) digestibility index

Question 25

Which of the following would be the best calcium source for an adult with milk allergy?

A) yogurt
B) canned salmon with bones
C) orange juice
D) aged cheese

Question 26

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

A) The person's immune system attacks the cells of the pancreas.
B) The pancreas produces too much insulin.
C) The person is usually overweight.
D) Type 1 diabetes is controlled by diet only.

Question 27

Which one of the following food groups provides almost NO carbohydrate to the diet?

A) meats and alternatives
B) grains
C) milk and alternatives
D) vegetables and fruit

Question 28

Which of the following nutrients is required by law to be added to refined grain products?

A) riboflavin
B) pyridoxine
C) calcium
D) magnesium

Question 29

What is the first organ to respond when the blood glucose level rises after a meal?

A) pancreas
B) stomach
C) gallbladder
D) liver

Question 30

Where in the body does the digestion of most starch begin?

A) esophagus
B) mouth
C) small intestine
D) stomach

Question 31

Which of the following symptoms is experienced by an individual with postprandial hypoglycemia?

A) increased urination
B) increased energy
C) Increased dizziness
D) increased concentration

Question 32

Approximately how many grams of carbohydrate per day are needed to ensure complete sparing of body protein in an average-size person?

A) 50 grams
B) 75 grams
C) 100 grams
D) 130 grams

Question 33

What could you do to magnify the sweetness of foods without increasing calorie intake?

A) Add a tiny pinch of pepper or nutmeg.
B) Use molasses in place of sucrose.
C) Use nutritive sweeteners.
D) Serve the food at room temperature.

Question 34

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

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

Question 35

Joanne's mom is making homemade strawberry jam.What soluble,viscous fibre does she use to give her jam its gelling quality?

A) guar gum
B) cellulose
C) pectin
D) psyllium

Question 36

Which of the following groups is LEAST vulnerable to the harmful effects of consuming too much fibre?

A) the malnourished
B) children who consume no animal products
C) adults
D) the elderly

Question 37

Which of the following foods ranks highest on the glycemic index scale?

A) brown rice
B) baked potato
C) ice cream
D) peanut

Question 38

Which of the following actions helps prevent type 2 diabetes?

A) restricting caffeine intake
B) taking oral hypoglycemic agents
C) controlling weight,exercising,and having a healthy lifestyle
D) restricting protein intake

Question 39

A friend complains of blurred vision,cravings for sweets,weakness,and excessive thirst and urination.What condition do these symptoms indicate?

A) fasting
B) hypoglycemia
C) lactose intolerance
D) diabetes

Question 40

Which of the following is a characteristic of type 2 diabetes?

A) Its symptoms are relatively severe.
B) It is primarily diagnosed in children.
C) The body's cells resist insulin's action.
D) The pancreas makes too little or no insulin.

Question 41

What compounds are developed in the body when acidic fat-related compounds are not completely broken down?

A) ketone bodies
B) glucose bodies
C) antibodies
D) pH bodies

Question 42

What part of the wheat grain are we eating when we eat refined white bread?

A) endosperm
B) chaff
C) germ
D) bran

Question 43

Which of the following factors is most closely correlated with diabetes?

A) body fatness
B) lean body tissue
C) sugar content of the diet
D) fat content of the diet

Question 44

What can someone do to make their workout easier?

A) Drink caffeine-enriched beverages before the workout.
B) Eat a high fat snack right before exercising.
C) Drink some extra fluid before the workout.
D) Eat a small snack rich in protein two hours before the workout.

Question 45

Which of the following artificial sweeteners is made from sucrose?

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

Question 46

After chewing a piece of bread for a while,you begin to experience a slightly sweet taste.This taste results from which of the following?

A) liberation of maltose from starch
B) abnormal use of the carbohydrate in bread
C) sucrose used in making bread
D) a symptom of diabetes

Question 47

What part of the wheat grain contains the most fibre?

A) endosperm
B) chaff
C) germ
D) bran

Question 48

Which of the following synthetic sweeteners should be avoided by individuals with phenylketonuria?

A) neotame
B) aspartame
C) saccharin
D) sucralose

Question 49

What is the name for a less digestible starch that behaves like a fibre when consumed in the body?

A) proto starch
B) inulin starch
C) glyco starch
D) resistant starch

Question 50

Which of the following products is restricted to use as a tabletop sweetener in Canada?

A) tagatose
B) aspartame
C) cyclamate
D) stevia

Question 51

Plants store glucose in long chains of starch.What do humans store starch as?

A) glycogen
B) galactose
C) gums
D) granules

Question 52

Ben likes to eat raw potatoes,which contain a fraction of starch that is either digested slowly or not at all.What is the name for this type of starch?

A) resistant starch
B) raw starch
C) complex starch
D) negative starch

Question 53

Which of the following foods may be helpful in minimizing the effect of acids on teeth and in restoring damaged tooth enamel?

A) crackers
B) potato chips
C) spinach
D) milk

Question 54

You are teaching clients how to lower their blood cholesterol levels by consuming foods high in fibre.Which of the following foods would you recommend for this purpose?

A) black-eyed peas
B) brown rice
C) whole-wheat breads
D) cabbage

Question 55

Which of the following would relieve symptoms of postprandial hypoglycemia?

A) eating regularly timed meals
B) eating smaller meals
C) depriving your system of carbohydrates
D) consuming balanced meals that contain fat

Question 56

You are trying to convince someone that a low-carbohydrate diet is UNdesirable.Which of the following facts would you cite to support your position?

A) Protein-rich diets provide numerous advantages over carbohydrate.
B) Fat is NOT normally used as fuel by the brain and nervous system.
C) Low-carbohydrate diets are expensive and require the purchase of special foods.
D) Gram for gram,carbohydrates donate FEWER calories than dietary fats.

Question 57

What is the main thing that determines whether a food is likely to result in dental caries?

A) the amount of protective enamel on the teeth
B) the length of time the food stays in the mouth
C) how acidic the food is
D) the bacterial content of the food

Question 58

Which of the following would you recommend for a person with lactose intolerance?

A) ice cream
B) aged cheese
C) low fat cottage cheese
D) milk

Question 59

How would you respond to someone who says that white bread is just as nutritious as whole-wheat bread?

A) White bread is just as nutritious because it has been enriched with iron,niacin,riboflavin,thiamin,and folate.
B) White bread has more starch from the endosperm.
C) Whole-wheat bread is higher in protein content than white bread.
D) Whole-wheat bread is preferable because it is likely to contain several nutrients not added to white bread.

Question 60

The World Health Organization advises individuals to consume a maximum of what percentage of their total daily calories from added sugar?

A) 5%
B) 8%
C) 10%
D) 12%

Question 61

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

Question 62

Dustin had 1 1/2 cups (375 mL)of vegetarian chili for his dinner.If 1/2 cup (125 mL)of the chili contained 6 grams of fibre,how much fibre did Dustin consume?

A) 9 grams
B) 12 grams
C) 15 grams
D) 18 grams

Question 63

Which of the following foods is the best source of fibre for people with type 2 diabetes?

A) orange juice
B) puffed wheat cereal
C) tomatoes
D) broccoli

Question 64

Give examples of three foods that have soluble fibres.

Question 65

List three conditions that fibre is known to protect against.

Question 66

High levels of dietary fibre intake may protect us from what type of cancer?

A) esophagus
B) lung
C) rectal
D) skin

Question 67

Which of the following contains cellulose and hemicellulose?

A) the middle layers of whole grains
B) the outer layers of whole grains
C) chick peas
D) oats

Question 68

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

Question 69

Populations whose diets have no more than 10 percent of calories from sugar have a low prevalence of dental caries.

Question 70

Which of the following best describes the process of fortifying foods?

A) adding nutrients that the food did not originally contain
B) removing the coarse parts of food products
C) adding back the endosperm that was bleached for softness and whiteness
D) adding nutrients to foods to replace nutrients that may have been lost in processing

Question 71

When people increase their dietary fibre intake,they must also increase their intake of what?

Question 72

Which of the following conditions/diseases does fibre protect against?

A) cataracts
B) kidney disease
C) muscular dystrophy
D) high blood cholesterol

Question 73

Which of the following is an appropriate dietary recommendation for fibre intake for people with type 2 diabetes?

A) It is necessary to include additional protein when increasing fibre.
B) It should be increased by eating more whole fruits,whole grains,and legumes.
C) It is NOT necessary to address this,whereas sugar intake is important to address.
D) It should be LOWER than for the general population to prevent constipation.

Question 74

MATCHING
Instructions: Match the disaccharides with their monosaccharide constituents.
a.maltose
b.sucrose
c.lactose
glucose + glucose

Question 75

MATCHING
Instructions: Match the disaccharides with their monosaccharide constituents.
a.maltose
b.sucrose
c.lactose
What are the two types of fibre?

Question 76

Current evidence indicates that moderate intakes of artificial sweeteners pose no health risks.

Question 77

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

Question 78

MATCHING
Instructions: Match the disaccharides with their monosaccharide constituents.
a.maltose
b.sucrose
c.lactose
fructose + glucose

Question 79

Most unrefined plant foods contain a mix of fibre types.

Question 80

MATCHING
Instructions: Match the disaccharides with their monosaccharide constituents.
a.maltose
b.sucrose
c.lactose
glucose + galactose