Deck 4: The Carbohydrates: Sugars, starches, and Fibers

Question 1

Milk that has been treated with a commercially available lactase preparation undergoes which of the following changes?

A)Increase in sweetness
B)Decrease in sweetness
C)Increase in carbohydrate content
D)Decrease in carbohydrate content

Answer 1

A

Question 2

Which of the following is a byproduct of the condensation of two molecules of glucose?

A)Water
B)Oxygen
C)Hydrogen
D)Carbon dioxide

Answer 2

A

Question 3

What component accounts for the usually sweet taste of fruits?

A)Fats
B)Fiber
C)Simple sugars
D)Complex carbohydrates

Answer 3

C

Question 4

Which of the following is NOT a common dietary source of carbohydrate?

A)Starch
B)Maltose
C)Cellulose
D)Glycogen

Question 5

Which of the following is known as fruit sugar or levulose?

A)Maltose
B)Glucose
C)Fructose
D)Galactose

Question 6

In which of the following are ample amounts of carbohydrates almost always found?

A)Plant foods
B)Health foods
C)Animal products
D)Protein-rich foods

Question 7

What is the composition of sucrose?

A)Two fructose units
B)One glucose and one fructose unit
C)One glucose and one galactose unit
D)One galactose and one fructose unit

Question 8

How many carbon atoms are found in most common dietary monosaccharides?

A)5
B)6
C)8
D)12

Question 9

What is the reaction that links two monosaccharides together?

A)Hydrolysis
B)Absorption
C)Disaccharide
D)Condensation

Question 10

Which of the following carbohydrates is present in only very small amounts in single form in the diet?

A)Lactose
B)Glucose
C)Fructose
D)Galactose

Question 11

Which of the following is NOT an atom type found in a glucose molecule?

A)Carbon
B)Oxygen
C)Nitrogen
D)Hydrogen

Question 12

What is the sweetest-tasting simple carbohydrate in the diet?

A)Glucose
B)Lactose
C)Fructose
D)Sucrose

Question 13

The chemical reaction by which starch is split into monosaccharides is termed

A)hydrolysis.
B)condensation.
C)gluconeogenesis.
D)homeostatic balancing.

Question 14

Which of the following is NOT a simple carbohydrate?

A)Starch
B)White sugar
C)Disaccharide
D)Monosaccharide

Question 15

What is the composition of maltose?

A)Two glucose units
B)One glucose and one fructose unit
C)One glucose and one galactose unit
D)One galactose and one fructose unit

Question 16

Which of the following is NOT a source of dietary carbohydrates?

A)Fish
B)Milk
C)Fruits
D)Legumes

Question 17

What type of nutrient is starch?

A)Fiber
B)Gluten
C)Simple carbohydrate
D)Complex carbohydrate

Question 18

Which of the following is NOT a characteristic of glucose?

A)It is soluble in water
B)It is a monosaccharide
C)It is part of the sucrose molecule
D)It is sweeter tasting than sucrose

Question 19

Common table sugar is typically extracted from sugarcane and

A)honey.
B)sugar beets.
C)sweet potatoes.
D)high-sucrose corn syrup.

Question 20

Which of the following is known as blood sugar or dextrose?

A)Glucose
B)Maltose
C)Sucrose
D)Fructose

Question 21

Which of the following is a characteristic of dietary fibers?

A)They cause diverticulosis
B)They raise blood cholesterol levels
C)They are usually found in high-fat foods
D)They are classified according to solubility in water

Question 22

Which of the following plays a major role in the breakdown of certain types of dietary fiber in the large intestine?

A)Bacteria
B)Pancreas
C)Colonic cells
D)Small intestinal villus cell

Question 23

Which of the following is a component of all three dietary disaccharides?

A)Sucrose
B)Glucose
C)Fructose
D)Galactose

Question 24

What is the staple grain of Canada,the United States,and Europe?

A)Oats
B)Rice
C)Corn
D)Wheat

Question 25

Which of the following is a feature of glycogen?

A)It is found in plants
B)It is important as a dietary nutrient
C)It is almost absent from animal meats
D)It plays an insignificant role in the body

Question 26

What are cellulose,pectin,hemicellulose,and lignin?

A)Fibers
B)Starches
C)Sugar alcohols
D)Artificial sweeteners

Question 27

Glycogen is stored mainly in which of the following tissues?

A)Muscle and liver
B)Pancreas and kidneys
C)Stomach and intestine
D)Brain and red blood cells

Question 28

Which of the following sugars is NOT found in plants?

A)Glucose
B)Lactose
C)Sucrose
D)Fructose

Question 29

What is another name for lactose?

A)Milk sugar
B)Fruit sugar
C)Table sugar
D)Artificial sugar

Question 30

A "functional fiber" is one that

A)occurs naturally in the intact plant.
B)performs a specific function in the plant.
C)is extracted from plants and has a beneficial health effect.
D)is a polysaccharide that is stored primarily in muscle and liver of animals.

Question 31

Which of the following is a feature of the pectins?

A)They are used to thicken jelly
B)They are classified as insoluble fibers
C)They are resistant to intestinal bacterial fermentation
D)They are found in the small seeds of fruits such as strawberries

Question 32

What is the principle carbohydrate of milk?

A)Lactose
B)Sucrose
C)Maltose
D)Glycogen

Question 33

What is the composition of lactose?

A)Two glucose units
B)Two fructose units
C)One glucose and one fructose unit
D)One glucose and one galactose unit

Question 34

What is the name of the animal polysaccharide composed of glucose units?

A)Fiber
B)Enzyme
C)Dextrin
D)Glycogen

Question 35

What is the primary storage form of carbohydrate in the body?

A)Fiber
B)Starch
C)Glucose
D)Glycogen

Question 36

Which of the following statements is NOT characteristic of fibers?

A)Most fibers consist of linked monosaccharides
B)An example of a nonstarch polysaccharide fiber is pectin
C)An example of a nonpolysaccharide fiber is cellulose
D)Most soluble fibers are easily digested by the bacteria in the colon

Question 37

Which of the following is described as a nonstarch polysaccharide?

A)Lactose
B)Phytates
C)Glycogen
D)Cellulose

Question 38

What is the predominant grain product in much of South and Central America?

A)Rice
B)Corn
C)Millet
D)Wheat

Question 39

Which of the following is an example of the difference between the chemical bonds in starch and those in cellulose?

A)Starch bonds are single
B)Starch bonds are fatty acids
C)Cellulose bonds release energy
D)Cellulose bonds are not hydrolyzed by human enzymes

Question 40

Which of the following is NOT a rich source of dietary starch?

A)Grains
B)Fruits
C)Tubers
D)Legumes

Question 41

Which of the following is NOT a small intestinal cell enzyme?

A)Maltase
B)Sucrase
C)Lactase
D)Pectinase

Question 42

After you and your friend Dolores share pretzels and animal crackers,she announces that she wants to start digesting her food by watching television.You inform Dolores that

A)she really should spend 10-15 minutes on the treadmill to help her body break down the carbohydrates faster.
B)her body will not begin to break down the carbohydrates for a couple more hours until they reach the small intestine.
C)the hydrochloric acid in her stomach breaks down all the carbohydrates and she need not rest while this occurs.
D)carbohydrate digestion begins in the mouth through the action of amylase,so she has already begun digesting the snacks.

Question 43

What type of fiber is readily digested by colonic bacteria?

A)Lignins
B)Phytates
C)Cellulose
D)Fermentable

Question 44

Which of the following fibers is water insoluble?

A)Gums
B)Pectins
C)Cellulose
D)Mucilages

Question 45

Which of the following is NOT a characteristic of dietary phytic acid?

A)It is classified as a fiber
B)It is found in the husks of grains
C)It is synonymous with the term phytate
D)It inhibits absorption of several minerals

Question 46

What is the name of the short chains of glucose units that result from starch breakdown?

A)Sucrose
B)Lignins
C)Pectins d Dextrins

Question 47

Which of the following contains the least amount of fiber?

A)Apples
B)Prunes
C)Potatoes
D)White rice

Question 48

Which of the following is a common source of resistant starch?

A)Apple
B)Orange
C)Baked potato
D)Just-ripened bananas

Question 49

Which of the following describes the compound phytic acid?

A)Product of starch digestion
B)Nonnutrient component of plant seeds
C)Found in gastric juice and helps to lower pH of chyme
D)Found in high concentrations in the blood of people with diabetes

Question 50

With few exceptions,which of the following characteristics are NOT shared by water-soluble and water-insoluble fibers?

A)They are found only in plant-derived foods
B)They consist primarily of nonstarch polysaccharides
C)Neither has an appreciable effect on glucose absorption
D)Their consumption enhances stool formation and elimination

Question 51

The enzymes that digest dietary sugars are produced by the

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

Question 52

What is the meaning of a resistant starch?

A)A fiber that escapes digestion in the small intestine
B)A disaccharide that passes completely through the GI tract intact
C)An insoluble fiber that is only partly degraded by gastric acid and pepsin
D)A complex formed between phytic acid and cellulose that inhibits hydrolysis of digestible polysaccharides

Question 53

Which of the following is NOT a property of fiber?

A)It delays gastric emptying
B)It provides a feeling of satiety
C)It elevates blood glucose levels
D)It contributes about 1.5-2.5 kcalories per gram

Question 54

Which of the following enzymes does NOT act on simple sugars?

A)Lactase
B)Sucrase
C)Amylase
D)Maltase

Question 55

Enzymatic digestion of starches takes place in the small intestine and also in the

A)mouth.
B)colon.
C)stomach.
D)pancreas.

Question 56

Which of the following is a feature of resistant starch?

A)It is common in overripe bananas
B)Excessive intake promotes constipation
C)It resists hydrolysis by digestive enzymes
D)It cannot be fermented by large intestinal bacteria

Question 57

What is the primary organ that metabolizes fructose and galactose following absorption?

A)Liver
B)Pancreas
C)Skeletal muscle
D)Small intestines

Question 58

Which of the following are NOT water-soluble fibers?

A)Gums
B)Pectins
C)Lignins
D)Mucilages

Question 59

What is the primary means for degradation of soluble fibers in the large intestines?

A)Bacterial enzymes
B)Pancreatic amylase
C)Peristaltic segmentation
D)Villus brush border hydrolases

Question 60

What is the primary absorption site for digestible carbohydrates?

A)Mouth
B)Stomach
C)Small intestine
D)Large intestine

Question 61

Which of the following ingredients listed on food labels would be acceptable to the person who is highly intolerant to lactose in the diet?

A)Whey
B)Casein
C)Dextrins
D)Milk solids

Question 62

Among the following population groups,which shows the highest prevalence of lactose intolerance?

A)Hispanics
B)Caucasians
C)Scandinavians
D)Native Americans

Question 63

Why are hard cheeses lower in lactose than soft cheeses?

A)The lactose molecules bond to casein
B)More lactose is removed during manufacturing
C)The bacterial culture is selected to degrade more of the lactose
D)The lactose molecules condense to form a poorly digested oligosaccharide

Question 64

If you were to exercise continuously,about how long would glycogen stores last?

A)A few minutes
B)A few hours
C)About 12 hours
D)About 1 day

Question 65

Approximately what fraction of the body's total glycogen content is found in the liver?

A)1/10
B)1/4
C)1/3
D)1/2

Question 66

Which of the following is a feature of lactose?

A)Its digestion begins in the mouth
B)It is found in various amounts in most animal foods
C)It is used as filler in one out of five prescription drugs
D)It causes frequent allergies in certain population groups

Question 67

What percentage of the world's adult population show good tolerance to lactose ingestion?

A)30
B)55
C)80
D)95

Question 68

Which of the following provides the least amount of lactose per serving?

A)Low-fat milk
B)Cottage cheese
C)Chocolate milk
D)Cheddar cheese

Question 69

Which of the following is NOT a symptom of lactose intolerance?

A)Bloating
B)Diarrhea
C)Cramping
D)Constipation

Question 70

Which of the following is a feature of kefir?

A)Provides GI tract benefits similar to yogurt
B)Serves as a substitute in people allergic to milk
C)Contains a combination of soluble and insoluble fiber
D)Must be restricted in people with genetic deficiency of intestinal sucrase or maltase

Question 71

What is the chief reason that many people with lactose intolerance can consume foods containing some lactose without suffering any symptoms?

A)A change occurs in the GI bacteria
B)Intestinal lactase enzyme can re-appear in adequate amounts
C)The lactose-containing foods must be eaten only as part of a full meal
D)The lactose-containing foods must first be heated to 100° C to degrade lactose

Question 72

Among the following foods,which contains the lowest amount of lactose per serving?

A)Yogurt
B)Ice cream
C)Doughnut
D)American cheese

Question 73

Which of the following is a characteristic of yogurt?

A)Bacteria in yogurt produce lactase
B)Yogurt is poorly tolerated in lactose-intolerant people
C)There are only trace amounts of lactose present in yogurt
D)The lactose content of yogurt is about one-half that of milk

Question 74

Which of the following organs is NOT known to synthesize glycogen in any appreciable amounts?

A)Liver
B)Brain
C)Muscle
D)Pancreas

Question 75

Which of the following would be least likely to be connected with the development of lactose intolerance?

A)Medicines
B)Milk allergy
C)Prolonged diarrhea
D)Inherited lactase deficiency

Question 76

In what organ is most of the body's glycogen found?

A)Liver
B)Muscles
C)Kidneys
D)Intestines

Question 77

For most of the world's population,what is the effect of aging on the activity of lactase?

A)Declines by 30-40%
B)Declines by 90-95%
C)Increases by 30-40%
D)Increases by 90-95%

Question 78

Which of the following is a feature of kefir?

A)Its low pH inactivates lactose
B)It contains live bacterial organisms
C)It contains half as much lactose as milk
D)It is a recommended substitute for people with milk allergy

Question 79

What is the first organ to receive carbohydrates absorbed from the intestine?

A)Heart
B)Liver
C)Pancreas
D)Skeletal muscle

Question 80

A person diagnosed with milk allergy would be sensitive to the milk's

A)fat.
B)lactose.
C)protein.
D)minerals.