Deck 4: The Carbohydrates: Sugars, Starches and Fibers

Question 1

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

Answer 1

D

Question 2

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

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

Answer 2

A

Question 3

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

Answer 3

A

Question 4

The chief carbohydrate in beet sugar is

A)starch.
B)sucrose.
C)glycogen.
D)invert sugar.

Question 5

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

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

Question 6

What component accounts for the usually sweet taste of fruits?

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

Question 7

What is the principle carbohydrate of milk?

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

Question 8

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 9

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

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

Question 10

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

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

Question 11

What is another name for lactose?

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

Question 12

What is the reaction that links two monosaccharides together?

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

Question 13

All of the following are sources of dietary carbohydrates except

A)fish.
B)milk.
C)fruits.
D)legumes.

Question 14

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 15

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 16

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

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

Question 17

Which of the following is not a simple carbohydrate?

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

Question 18

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

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

Question 19

What type of nutrient is starch?

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

Question 20

The types of atoms found in a glucose molecule include all of the following except

A)carbon.
B)oxygen.
C)nitrogen.
D)hydrogen.

Question 21

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

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

Question 22

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

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

Question 23

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 24

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 25

What are cellulose, pectin, hemicellulose, and lignin?

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

Question 26

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

A)Apple
B)Orange
C)Baked potato
D)Unripe bananas

Question 27

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 28

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 29

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

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

Question 30

What type of fiber is readily digested by colonic bacteria?

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

Question 31

Which of the following is described as a nonstarch polysaccharide?

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

Question 32

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 hemicellulose
D)Most soluble fibers are easily digested by the bacteria in the colon

Question 33

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

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

Question 34

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 35

With few exceptions, all of the following characteristics are shared by water-soluble and water-insoluble fibers except

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 36

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 virtually absent from animal meats
D)It plays an insignificant role in the body

Question 37

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

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

Question 38

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 39

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 40

Which of the following sugars is not found in plants?

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

Question 41

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 42

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 43

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 44

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

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

Question 45

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 46

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 47

The enzymes that digest dietary sugars are produced by the

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

Question 48

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

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

Question 49

Characteristics of dietary phytic acid include all of the following except

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 50

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 51

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 52

What is the primary organ that metabolizes fructose following absorption?

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

Question 53

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

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

Question 54

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 55

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

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

Question 56

All of the following are properties of fiber except

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 57

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 58

What is the primary absorption site for digestible carbohydrates?

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

Question 59

All of the following are symptoms of lactose intolerance except

A)bloating.
B)diarrhea.
C)cramping.
D)constipation.

Question 60

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

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

Question 61

When you are under physical stress, what hormone is released quickly to stimulate an increase in blood glucose concentration?

A)Insulin
B)Secretin
C)Glucogen
D)Epinephrine

Question 62

Gluconeogenesis is a term that describes the synthesis of

A)amino acids from glucose.
B)lactose from a source of sucrose.
C)fat from excess carbohydrate intake.
D)glucose from a noncarbohydrate substance.

Question 63

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 64

The process by which an amino acid is used to make glucose is termed

A)glycation.
B)ketogenesis.
C)protein sparing.
D)gluconeogenesis.

Question 65

What is the primary function of insulin?

A)Raises blood glucose levels
B)Lowers blood glucose levels
C)Stimulates glycogen breakdown
D)Stimulates intestinal carbohydrate absorption

Question 66

A person with a fasting blood glucose concentration of 129 mg/dL would be classified as

A)normal.
B)diabetic.
C)prediabetic.
D)hypoglycemic.

Question 67

What is the first organ to respond to an increase in blood glucose concentration?

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

Question 68

What is the minimum daily amount of dietary carbohydrate necessary to spare body protein from excessive breakdown?

A)10-25 g
B)50-100 g
C)150-175 g
D)200-400 g

Question 69

You have just finished a light breakfast of toast and jelly.Which of the following series of events proceeds upon digestion/absorption of the meal until it is near time for lunch?

A)Blood glucose rises, the pancreas releases glucagon, the pancreas releases insulin, blood glucose rises, glucose is taken up by the cells through the action of insulin, glucagon stimulates liver cells to break down glycogen and release glucose into the blood
B)Blood glucose rises, glucose is taken up by the cells through the action of insulin, glucagon stimulates liver cells to break down glycogen and release glucose into the blood, the pancreas releases glucagon, the pancreas releases insulin, blood glucose rises
C)Blood glucose rises, the pancreas releases insulin, glucose is taken up by the cells through the action of insulin, blood glucose levels decline, the pancreas releases glucagon, glucagon stimulates liver cells to break down glycogen and release glucose into the blood, blood glucose rises
D)Blood glucose levels decline, the pancreas releases insulin, blood glucose levels rise, glucagon stimulates liver cells to break down glycogen and release glucose into the blood, the pancreas releases glucagon, blood glucose rises

Question 70

Which of the following blood glucose concentrations (mg/dL) is most consistent with hypoglycemia?

A)40
B)80
C)115
D)150

Question 71

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

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

Question 72

Which of the following values falls within the normal range (mg/dL) of blood glucose?

A)40
B)55
C)75
D)140

Question 73

Which of the following is a typical response of the body to changes in blood glucose?

A)Blood glucose levels that fall too low signal the release of insulin
B)Blood glucose levels that fall too low signal the release of glucagon
C)Blood glucose levels that rise too high signal the release of glycogen
D)Blood glucose levels that rise too high signal the release of epinephrine

Question 74

In the time between meals, what organ releases glucose to help maintain normal blood glucose levels?

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

Question 75

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 76

What glycemic index category would include yogurt and cheese?

A)Low
B)Moderate
C)High
D)Very high

Question 77

At rest, the typical body stores of glycogen can provide energy for a maximum of about

A)4 hours.
B)1 day.
C)3 days.
D)1 week.

Question 78

When blood glucose concentration falls, what pancreatic hormone is secreted to stimulate release of stored glucose?

A)Insulin
B)Glucagon
C)Epinephrine
D)Cholecystokinin

Question 79

What is a normal range (mg/dL) for blood glucose?

A)60-80
B)70-110
C)120-140
D)140-180

Question 80

A person eating lots of white bread, white rice, and ready-to-eat cereals would have a diet with a glycemic index that is

A)very low.
B)low.
C)moderate.
D)high.