Deck 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fibre

Question 1

Which of the following foods contains fructose?

A) milk
B) soft drinks
C) potatoes
D) germinating seeds

Answer 1

B

Question 2

What is the name of the most-used monosaccharide inside the body?

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

Answer 2

A

Question 3

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

Answer 3

B

Question 4

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

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

Question 5

Which of the following statements best describes glycogen?

A) It is easily detectable in meat once the animal has been slaughtered.
B) It is a major source of complex carbohydrate found in food.
C) It is the body's storage form of glucose.
D) It is the indigestible parts of plant foods.

Question 6

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

A) cataracts
B) osteoporosis
C) muscular dystrophy
D) high blood cholesterol

Question 7

According to the Dietary Reference Intakes DRI), what is the recommended range of daily carbohydrate consumption for healthy adults?

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

Question 8

What is the preferred fuel for most body functions?

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

Question 9

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

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

Question 10

Which of the following foods is considered a source of soluble fibre?

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

Question 11

Which of the following contains cellulose and hemicellulose?

A) brown rice
B) sesame seeds
C) chick peas
D) oats

Question 12

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 years?

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

Question 13

What is the term used to describe a painful condition in which inflamed pouches of the intestinal wall extend or balloon out?

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

Question 14

Which of the following carbohydrate sources is considered a polysaccharide?

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

Question 15

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

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

Question 16

What viscous fibre is used to give jam its gelling quality?

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

Question 17

Which of the following sugars is found in germinating seeds?

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

Question 18

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

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

Question 19

Which of the following effects does total fibre intake have on the human body?

A) It increases cholesterol and glucose levels.
B) It causes cancers of the colon and rectum.
C) It alleviates constipation and decreases risk for hemorrhoids.
D) It promotes weight gain and a feeling of fullness.

Question 20

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) barley
B) brown rice
C) whole-wheat bread
D) banana

Question 21

What is a potential harmful side effect of consuming too much fibre?

A) excessive absorption of iron
B) dehydration
C) extreme energy intake
D) deficient cholesterol levels

Question 22

What is the name used for the acidic fat-related compounds that develop in the body from the incomplete breakdown of fat in the absence of carbohydrate?

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

Question 23

What part of the wheat grain contains the most fibre?

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

Question 24

After chewing a piece of bread for a while, you begin to experience a slightly sweet taste. What is contributing to this new taste sensation?

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

Question 25

Which of the following foods would be the most acceptable for a person with lactose intolerance?

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

Question 26

If 1/2 cup 125 mL) of chili contained 6 grams of fibre, how much fibre would you consume from 1 ½ cups 375 mL) of chili?

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

Question 27

What is the term used to describe the small fat fragments produced by the fermenting action of bacteria on soluble fibres?

A) binder
B) granule
C) butyrate
D) chelating agent

Question 28

Approximately how many grams of carbohydrate per day are needed to feed the brain and reduce ketosis?

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

Question 29

Which of the following statements is accurate regarding the nutritional value of whole-wheat bread compared to white bread?

A) White bread has been fortified with iron, niacin, riboflavin, thiamin, and folate.
B) White bread has less starch from the endosperm.
C) Whole-wheat bread is higher in protein content than white bread.
D) Whole-wheat bread contains the protective fibrous coating around a grain.

Question 30

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

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

Question 31

Which of the following descriptions best explains the process of enriching foods?

A) adding nutrients to a food to increase the health properties
B) removing the coarse parts of food products
C) adding back the endosperm that was bleached for softness and whiteness
D) replacing nutrients in foods that may have been lost in processing

Question 32

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

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

Question 33

What approach has been used by some food manufacturers to create "low carbohydrate" bread?

A) slicing bread thinly
B) adding inulin fibre
C) including salt as an ingredient
D) using lower-starch wheat fibre

Question 34

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

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

Question 35

What metabolic pathway takes place in the cytoplasm of cells and releases a small amount of energy by splitting glucose in half?

A) ketosis
B) glycolysis
C) Krebs cycle
D) protein-sparing action

Question 36

What term is used to describe the attractive appearance, aroma and taste of carbohydrate-containing foods when exposed to heat?

A) browning
B) fermentation
C) preservative
D) viscosity

Question 37

What is the name for the fraction of starch found in raw potatoes that is either digested slowly or not at all?

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

Question 38

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

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

Question 39

Which of the following statements most accurately describes the process of breaking down complex carbohydrate in the body?

A) Starch digestion ceases in the stomach.
B) Digestion of starch begins in the small intestine.
C) Salivary enzymes split starch into fructose.
D) Starch undergoes one split to yield free monosaccharides.

Question 40

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

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

Question 41

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 42

Which of the following actions would be the most helpful in the prevention of type 2 diabetes?

A) restricting caffeine intake
B) taking oral hypoglycemic agents
C) maintaining a healthy body weight
D) consuming refined grains

Question 43

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

A) Add a tiny pinch of pepper.
B) Use honey in place of sucrose.
C) Replace sucrose with a sugar substitute.
D) Serve the food at room temperature.

Question 44

Which of the following dietary approaches would be most likely to relieve symptoms of postprandial hypoglycemia?

A) eating regularly timed meals
B) drinking a glass of wine with meals
C) limiting the intake of complex carbohydrates
D) consuming balanced meals containing simple sugars

Question 45

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 46

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

A) milk allergy
B) hypoglycemia
C) lactose intolerance
D) diabetes

Question 47

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 48

What is the main determinant for causing dental caries?

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

Question 49

The effects of poorly managed diabetes can be severe and include which of the following conditions?

A) asthma
B) osteoporosis
C) lactose intolerance
D) kidney disease

Question 50

Which of the following people would be most likely to develop type 2 diabetes?

A) an obese man
B) a thin teenager
C) a newborn baby
D) a pregnant woman

Question 51

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) cheese

Question 52

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 53

Which one of the following foods contains carbohydrate?

A) milk
B) eggs
C) chicken breast
D) olive oil

Question 54

Which type of sugar contains 95% pure sucrose?

A) confectioner's sugar
B) granulated sugar
C) brown sugar
D) invert sugar

Question 55

What is the term used to describe the condition in which blood glucose levels are higher than normal, yet below the values to be diagnosed with diabetes?

A) glucagon intolerance
B) insulin resistance
C) hypoglycemia
D) prediabetes

Question 56

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

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

Question 57

Which of the following beverages is an ideal choice after exercising?

A) caffeine-enriched drinks
B) carbonated diet soda
C) diluted fruit punch
D) chocolate milk

Question 58

Which of the following foods causes blood sugar to rise the highest, shortly after consumption?

A) brown rice
B) white bread
C) ice cream
D) peanuts

Question 59

Type 2 diabetes can be described by which of the following characteristics?

A) Its symptoms are relatively severe at diagnosis.
B) It is primarily diagnosed in children with low body fatness.
C) The body's cells resist insulin's action.
D) Treatment requires insulin injections.

Question 60

Which of the following statements most accurately describes 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 61

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

Question 62

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

Question 63

Describe the tasks of the various body systems in breaking down carbohydrate into glucose to fuel the cells' work.

Question 64

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

Question 65

Explain why, Calorie for Calorie, carbohydrate-rich foods contribute less to body fatness than do fat-rich foods.

Question 66

Which of the following artificial sweeteners is obtained from a naturally sweet herb?

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

Question 67

Describe the potential harmful effects of excessive fibre intake.

Question 68

In Canada, which of the following products is restricted to use as a tabletop sweetener on the advice of a physician?

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

Question 69

Sugar alcohols contain ethanol and other intoxicants.

Question 70

Explain the differences between soluble and insoluble fibre.

Question 71

How might a diet with a lower glycemic load meaningfully benefit people with diabetes who are attempting to regulate their blood glucose?

Question 72

The adequate intake of fibre for a healthy 40-year-old man is 25 grams of total fibre daily.

Question 73

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

Question 74

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

Question 75

Why are sugar alcohols valuable in chewing gums, breath mints, and toothpaste?

Question 76

Green plants make carbohydrate through photosynthesis.

Question 77

Differentiate between the definitions and symptoms of postprandial hypoglycemia and fasting hypoglycemia.

Question 78

List four conditions that fibre is best known to protect against.

Question 79

What role does lactase play in the digestion of carbohydrate in milk and how might this change as we age?

Question 80

List eight ways that carbohydrates are useful in foods.