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

Question 1

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

Answer 1

False

Question 2

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

Answer 2

True

Question 3

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

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

Answer 3

B

Question 4

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

Question 5

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

Question 6

Milk allergy is a serious problem related to lactose intolerance.

Question 7

Sugar alcohols contain ethanol and other intoxicants.

Question 8

Green plants make carbohydrate through photosynthesis.

Question 9

Which synthetic sweetener should be avoided by individuals with phenylketonuria (PKU)?

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

Question 10

Which nutrient is required by Canadian law to be added to refined grain products?

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

Question 11

Bacteria produce acid for 20 to 30 minutes after exposure to sugar.

Question 12

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 13

Which statement best describes the nutritional value of enriched white bread?

A)It has as much fibre as whole-grain bread.
B)A single slice is "rich" in all the enrichment nutrients.
C)It contains more of the husk (chaff) than other types of breads.
D)It is made with flour that must have riboflavin, thiamin, niacin, iron, and folate added.

Question 14

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

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

Question 15

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

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

Question 16

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

Question 17

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

Question 18

Which term best describes the small fat fragments produced by the fermenting action of bacteria on soluble fibres?

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

Question 19

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 20

In small portions,which of the following foods would be the most acceptable for a person with lactose intolerance?

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

Question 21

Which micronutrient can be destroyed by chelating agents?

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

Question 22

If ½ cup (125 mL) of chili contains 6 grams of fibre, how much fibre would you consume from 1½ cups (375 mL) of chili?

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

Question 23

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 24

Which carbohydrate source is considered a polysaccharide?

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

Question 25

Which statement best describes glycogen?

A)It is easily detectable in meat once an 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 26

What is the most-used monosaccharide inside the body?

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

Question 27

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 28

Which term refers to 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 29

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

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

Question 30

Which symptom is experienced by an individual with postprandial hypoglycemia?

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

Question 31

Which of the following food items contains cellulose and hemicellulose?

A)brown rice
B)sesame seeds
C)chickpeas
D)oats

Question 32

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

A)cataracts
B)osteoporosis
C)muscular dystrophy
D)appendicitis

Question 33

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 34

Which statement best describes type 2 diabetes?

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

Question 35

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 36

Which of the following sugars is found in germinating seeds?

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

Question 37

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

Question 38

Which dietary approach would be most likely to relieve symptoms of hypoglycemia?

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

Question 39

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

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

Question 40

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 41

Which food 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 42

What is the preferred fuel for most body functions?

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

Question 43

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

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

Question 44

Which description 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 45

Which type of sugar contains 95 percent pure sucrose?

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

Question 46

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 47

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 48

Which monosaccharide is responsible for the sweet taste of fruit?

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

Question 49

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 50

Which sugar is formed when fructose and glucose are bonded together?

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

Question 51

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

A)30-35%
B)35-40%
C)40-45%
D)45-65%

Question 52

Which statement best 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 53

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 54

Which of the following foods contains galactose?

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

Question 55

Which one of the following foods contains carbohydrate?

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

Question 56

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

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

Question 57

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

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

Question 58

Which term best describes 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 59

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 60

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)lactose intolerance
C)diabetes
D)hypoglycemia

Question 61

Instructions: Match the food item with the correct fibre group each food represents.a.soluble fibre
b.insoluble fibre
wheat bran

Question 62

Which term best describes painful inflamed pouches of the intestinal wall that extend or balloon out?

A)butyrate
B)hemorrhoids
C)diverticula
D)constipation

Question 63

Which artificial sweetener is obtained from a naturally sweet herb?

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

Question 64

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

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

Question 65

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

Question 66

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 67

What effect does total fibre intake have on the human body?

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

Question 68

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)an active pregnant woman

Question 69

Instructions: Match the food item with the correct fibre group each food represents.a.soluble fibre
b.insoluble fibre
legumes

Question 70

What part of the wheat grain contains the most fibre?

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

Question 71

Which statement best describes type 1 diabetes?

A)The 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 72

Which term best describes the attractive appearance, aroma, and taste of carbohydrate-containing foods when exposed to heat?

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

Question 73

Instructions: Match the food item with the correct fibre group each food represents.a.soluble fibre
b.insoluble fibre
oats

Question 74

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 75

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

Question 76

The World Health Organization advises individuals to consume a maximum of what percentage of their total daily Calories from free sugars?

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

Question 77

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 78

Describe the potential harmful effects of excessive fibre intake.

Question 79

List eight ways that carbohydrates are useful in foods.

Question 80

Instructions: Match the food item with the correct fibre group each food represents.a.soluble fibre
b.insoluble fibre
skins of corn kernels