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

Question 1

Diabetes or hypoglycemia occurs when blood glucose regulation fails.

Answer 1

True

Question 2

Complex carbohydrates:

A)include both single sugar units and linked pairs of sugar units
B)are known as monosaccharides and disaccharides
C)are long chains of sugar units arranged to form starch or fiber
D)contain calcium, hydrogen, and nitrogen
E)are small molecules containing six carbon atoms

Answer 2

C

Question 3

Consuming a diet rich in added sugars increases the risk of cardiovascular disease and diabetes.

Answer 3

True

Question 4

Glycogen is a highly branched polysaccharide that is made and held in the liver and muscle tissues as a storage form of glucose.

Question 5

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

A)Chicken
B)Beef
C)Milk
D)Pork
E)Lamb

Question 6

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

Question 7

Which of the following food components do not contain insoluble fibers?

A)The strings of celery
B)The outer layers of wheat kernels
C)The residues of milk
D)The skins of corn kernels
E)The hulls of seeds

Question 8

A health-promoting 2,000-calorie diet should provide between 45 and 65 percent of calories from carbohydrates each day.

Question 9

Carbohydrates have been rightly accused of being the fattening ingredient of foods; therefore, we need to avoid starchy foods.

Question 10

When fructose and glucose are bonded together, they form:

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

Question 11

The main task of the human digestive system is to convert starch and sugars to _____ for absorption.

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

Question 12

The glycemic index of foods may be of interest to people with diabetes who must strive to regulate blood glucose.

Question 13

Starch digestion is complete by the time food reaches the small intestine.

Question 14

Sugar alcohols are sugar-like compounds derived from meat or manufactured from proteins.

Question 15

Fructose creates appetite-regulating signals directly in the brain and raises the blood insulin level.

Question 16

Which of the following statements is true of a polysaccharide?

A)It is composed of long strands of glucose units linked together.
B)It is also known as a simple carbohydrate.
C)It is always obtained from plants.
D)It consists of a single glucose unit.
E)It is made of two linked monosaccharide units.

Question 17

The disaccharides include:

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

Question 18

Which of the following carbohydrates is responsible for the intensely sweet taste of fruit?

A)Lignin
B)Fructose
C)Galactose
D)Cellulose
E)Pectin

Question 19

All of the following compounds are fibers except :

A)glycogen
B)cellulose
C)hemicellulose
D)pectin
E)lignin

Question 20

Glucose is a single sugar used in both plant and animal tissues for energy.

Question 21

Sugar alcohols are also called _____.

A)invert sugars
B)polyols
C)ketones
D)refined carbohydrates
E)levuloses

Question 22

According to the Dietary Reference Intakes, people should obtain _____ of their daily energy from carbohydrates.

A)10 to 35 percent
B)45 to 65 percent
C)20 to 35 percent
D)65 to 70 percent
E)10 to 15 percent

Question 23

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

A)Oat bran
B)Milk
C)White rice
D)Cheese
E)Peanut butter

Question 24

Which of the following statements is true of hypoglycemia?

A)It is characterized by abnormally low blood glucose and anxiety.
B)It is characterized by high blood glucose levels and weight gain.
C)It is a disease in which sacs or pouches balloon out of the intestinal wall.
D)It is a disease in which the appendix swells and bursts.
E)It is a condition in which the body resists protein digestion.

Question 25

Digestion of most starch begins in the:

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

Question 26

Which of the following statements is true of soluble fibers?

A)They are tough and stringy.
B)They retain their tough texture after being cooked.
C)They are not viscous.
D)They always resist fermentation.
E)They impart gel-like characteristics to foods.

Question 27

Among the following, the starch of _____breaks down rapidly to glucose in the body.

A)cooked dried beans
B)oatmeal
C)barley
D)refined white flour
E)chilled cooked potatoes

Question 28

Which of the following statements is false concerning the splitting of glucose for energy?

A)Inside a cell, glucose is broken in half and these two halves have two pathways open to them.
B)Glucose can be broken down to yield energy and carbon dioxide.
C)Small molecules derived from glucose can be linked to form fat molecules.
D)Body fat can be converted into glucose to feed the brain adequately.
E)Water is a by-product of splitting glucose for energy.

Question 29

Why might a very high-fiber diet be harmful for malnourished people and young vegan children?

A)High fluid intakes among these groups increase the risk of intestinal blockage.
B)High iron and zinc intakes among these groups lead to headache and hair fall.
C)These groups have a higher risk of energy deficiencies as they eat small food portions.
D)These groups have a higher risk of hyperglycemia.
E)These groups have a higher risk of heart disease.

Question 30

Which of the following foods has a cholesterol-lowering effect?

A)White bread
B)Cornflakes
C)Candy
D)Oatmeal
E)White rice

Question 31

The best way to achieve a desirable fiber intake is to include _____ in the diet.

A)fruits, vegetables, and grains
B)enriched processed foods
C)refined grains and added sugars
D)yogurt with live cultures
E)a variety of meats

Question 32

All of the following are health benefits of insoluble fiber except :

A)it reduces excessive gas in the large intestine
B)it alleviates constipation
C)it lowers the risk of hemorrhoids
D)it may reduce the risk of rectal cancer
E)it reduces complications from diverticulosis

Question 33

Which of the following is a probable health benefit of eating brown rice?

A)It increases appetite.
B)It increases blood flow.
C)It helps reduce complex carbohydrate intake.
D)It lowers the risk of hemorrhoids and appendicitis.
E)It lowers the risk of bone deformities.

Question 34

Which of the following is not an effect of fibers?

A)Increased blood cholesterol levels
B)Lowered risk of constipation and hemorrhoids
C)Lowered risk of heart and artery disease
D)Lowered risk of appendicitis and complications from diverticula
E)Modulated blood glucose levels

Question 35

Which of the following statements is true of lactose intolerance?

A)It is a condition in which the body fails to produce sufficient amounts of the enzyme needed to digest milk sugar.
B)It is a disease in which the pancreas swells and stops functioning.
C)It is a condition in which the body resists the digestion of proteins.
D)It is a condition characterized by abnormally low blood glucose, anxiety, rapid heartbeat, and sweating.
E)It is a condition characterized by abnormally high blood glucose concentration and weight gain.

Question 36

Which of the following foods is not a major source of soluble fibers?

A)Fruits
B)Legumes
C)Vegetables
D)Milk
E)Seaweeds

Question 37

According to the U.S. Enrichment Act of 1942, which of the following nutrients is not required to be added to refined grain products?

A)Riboflavin
B)Iron
C)Magnesium
D)Thiamin
E)Niacin

Question 38

Which of the following is the preferred fuel for the functioning of the brain and nerves?

A)Proteins
B)Ketones
C)Carbohydrates
D)Fats
E)Fibers

Question 39

The potential harmful effects of too much fiber include:

A)hypoglycemia
B)limited absorption of iron, zinc, or calcium
C)uncontrollable food cravings
D)hyperglycemia
E)chronic diarrhea

Question 40

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

A)Wheat flour
B)Whole grain
C)Unbleached flour
D)Brown bread
E)Natural grain

Question 41

Plants store glucose as starch because:

A)animals cannot digest starch
B)starch can be washed away by rain
C)starch is soluble in water
D)starch is insoluble in water
E)starch holds more energy per gram

Question 42

Which of the following is characteristic of type 1 diabetes?

A)The patient usually does not develop symptoms until after age 45.
B)The pancreas produces more insulin as blood glucose rises.
C)The patient is usually malnourished.
D)The patient's immune system attacks the cells of the pancreas.
E)The muscle and fat cells do not respond to insulin normally.

Question 43

A friend says, "My diet contains no sucrose because I don't eat table sugar." Is this likely to be true and why?

A)Yes, because sucrose is only found in table sugar.
B)No, because sucrose occurs naturally in or is added to many foods.
C)No, because sucrose occurs in germinating seeds and arises during digestion.
D)No, because sucrose is found in milk.
E)No, because sucrose does not have to be listed on food labels so we cannot know if we are consuming sucrose or not.

Question 44

When the blood glucose level rises after a meal, the first organ to respond is the:

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

Question 45

Which of the following foods contains about 15 grams of carbohydrate?

A)2 cups of brown rice
B)1 cup of cooked corn
C)1\ ₂ cup of dried fruit
D)A slice of bread
E)1 cup of cooked tomatoes

Question 46

The bonds that link glucose units into polysaccharides are not all the same. Which of the following is true of these bonds?

A)The bonds of starch are found in plants and are easily broken by human enzymes.
B)The bonds of glycogen are found in animals and cannot be broken by human enzymes.
C)The bonds of cellulose are found in plants and are easily broken by human enzymes.
D)Human enzymes can never break the link between glucose units in polysaccharides.
E)Humans always require help from bacteria to break starch bonds.

Question 47

One of the approaches to managing diabetes is to:

A)completely avoid all foods containing fats and carbohydrates
B)decrease physical activity and be confined to bed rest
C)consume twice the DRI for protein
D)avoid protein-containing foods
E)control carbohydrate and calorie intake

Question 48

Which of the following helps prevent type 2 diabetes?

A)Maintaining a healthy body weight
B)Taking oral hypoglycemic agents
C)Restricting protein intake
D)Increasing caffeine intake
E)Avoiding physical exercise

Question 49

The extent to which a food raises the blood glucose level and elevates insulin concentrations can be measured and ranked on a scale called the:

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

Question 50

To magnify the sweetness of foods without boosting their calories, you could:

A)chill sweet foods before eating them
B)increase the sugar added to recipes by one-half
C)add beverages containing concentrated juice sweeteners
D)stir in spices such as marjoram, basil, or oregano
E)add small amounts of nonnutritive sweeteners to foods

Question 51

The DRI for total carbohydrates for an average-sized adult is _____ grams per day.

A)50
B)75
C)100
D)130
E)200

Question 52

Grapes and concentrated grape juice both provide sugars, but the grapes are a healthier choice because:

A)they are more protein dense
B)they contain more sucrose and less fructose
C)they are less nutrient dense
D)they provide fiber and phytochemicals
E)they are essentially calorie-free

Question 53

Which of the following sugar alcohols has a 100% sweetness relative to sucrose?

A)Sorbitol
B)Maltitol
C)Xylitol
D)Isomalt
E)Lactitol

Question 54

It can be said that the energy we obtain from foods comes from the sun. This is because:

A)oxygen is absorbed into plant leaves to create chlorophyll, which is converted to glucose
B)light energy from the sun is used in photosynthesis to create chemical energy in the plant
C)the sun warms the soil to create glucose in the roots of plants
D)the sun converts green leaves to seeds for energy
E)the sun converts oxygen into energy and carbohydrates using chlorophyll

Question 55

Which of the following sets of foods is devoid of carbohydrate?

A)Oils and solid fats
B)Milk and plain yogurt
C)Legumes and nuts
D)Dried and fresh fruit
E)Rice and pasta

Question 56

Which of the following is a carbohydrate-rich sweetener made from a Mexican plant?

A)Levulose
B)Malt syrup
C)Maple syrup
D)Agave syrup
E)Molasses

Question 57

How is dietary fiber beneficial to health?

A)Fiber can be broken down to glucose.
B)Soluble fiber reduces complications from diverticulosis.
C)Insoluble fiber aids in easing stool elimination.
D)Fiber always contains antioxidants.
E)Insoluble fiber can help lower the risk of diabetes.

Question 58

Which of the following statements is true of diabetes?

A)In diabetes, the blood glucose level always falls below normal after a meal.
B)In type 1 diabetes, the pancreas increases the production of insulin.
C)In type 2 diabetes, the body cells take up bile in place of insulin.
D)Controlling carbohydrate and calorie intakes helps in modulating blood glucose.
E)Physical activity has no effect in diabetes management.

Question 59

The breakdown of fat that occurs when carbohydrates are not available produces:

A)monosaccharides
B)glycogen bodies
C)ketone bodies
D)amino acids
E)disaccharides

Question 60

Which of the following statements is true of energy-yielding nutrients in the human diet?

A)Fat is readily available as fuel for the brain and red blood cells.
B)Carbohydrates provide more calories than dietary fats.
C)The intake of refined carbohydrates should not be limited for achieving good health.
D)Body tissues use carbohydrates for energy and other critical functions.
E)The adult DRI for total carbohydrate is 300 grams per day.

Question 61

Which of the following is a difference between glucose and fructose?

A)Glucose is a monosaccharide, whereas fructose is a disaccharide.
B)Glucose is a sugar, whereas fructose is an amino acid.
C)Glucose is the most common monosaccharide, whereas fructose is rarely found in nature.
D)Glucose creates appetite-regulating signals by triggering the release of insulin, whereas fructose does not affect appetite in this way.
E)Glucose cannot enter the brain and does not raise blood insulin, whereas fructose can enter the brain and raise blood insulin.

Question 62

If you are asked for advice on whether high-fiber diets can reduce colon cancer risk, what would you reply?

A)Scientific evidence proves that high-fiber diets cause colon cancer, so fiber intake should be limited.
B)You should consume fiber supplements to receive the maximum protection from colon cancer.
C)Fiber does not contribute to colon health, so eating fiber-rich foods will not protect you from colon cancer.
D)Fermentation of fiber in the colon produces small fat molecules that may activate cancer-destroying mechanisms.
E)The cholesterol-lowering properties of fiber are not beneficial for lowering the risk of both heart disease and colon cancer.

Question 63

Explain diabetes and its types.

Question 64

What are the health threats attributed to added sugars?

Question 65

Sugar has been implicated by many people in some major health problems. One scientifically proven effect of sugar on health is that:

A)sugar consumed in large amounts leads to obesity, even when calorie intake does not exceed calorie needs
B)eating large amounts of pure sugar puts a strain on the appendix, leading to diabetes
C)fructose suppresses the human appetite in the same way that glucose does
D)consuming sweetened soft drinks every day for a few weeks results in significant changes in blood lipids
E)the link between sugar intake and colon cancer is weaker when total calorie intakes exceed the daily need

Question 66

Which of the following foods should a patient with diabetes avoid?

A)Barley
B)Apple
C)Legumes
D)White rice
E)Rolled oats

Question 67

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

Question 68

Using bread as an example, describe the tasks of the various body systems in breaking down carbohydrate into glucose to fuel the cells' work.

Question 69

Define hypoglycemia and describe the symptoms of this condition.

Question 70

Which of the following sweeteners contains the maximum amount of glucose?

A)Sucrose
B)Brown sugar
C)High-fructose corn syrup
D)Regular corn syrup
E)Honey

Question 71

Which of the following foods has the highest percentage of added sugars in the U.S. diet?

A)Beverages
B)Grains
C)Milk
D)Vegetables
E)Fruits

Question 72

You advise a client to eat high-fiber foods for lowering his blood cholesterol levels. Which of the following foods would be least effective for this purpose?

A)Oat bran cereal
B)White bread
C)Black-eyed peas
D)Young green peas
E)Apples

Question 73

Dietary fiber has been recommended for its possible benefits in reducing heart disease by lowering blood cholesterol. How does fiber play a role in lowering blood cholesterol?

A)Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
B)Soluble fiber binds with bile in the intestine and carries cholesterol out with feces.
C)Soluble fiber binds with enzymes in the blood and is metabolized by the liver.
D)Insoluble fiber converts into bile in the large intestine and binds with cholesterol.
E)Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.

Question 74

Carbohydrates are essential for providing energy to the body because:

A)the glucose obtained from them is an important fuel for most of the body's cells
B)they provide amino acids that are the preferred energy sources for body processes
C)ketone bodies produced from proteins do not provide adequate energy for cells
D)fats cannot provide energy for cellular processes
E)they provide ketone bodies that are the preferred energy sources of the body's cells

Question 75

What is the role of insulin in weight gain?

A)Eating high-glycemic index foods increases insulin levels and body weight.
B)Insulin elevates the blood glucose level and causes weight gain.
C)Insulin helps prevent weight gain in healthy, normal-weight people who eat a reasonable diet.
D)Insulin assists with the storage of body fat and weight gain in healthy people, even if calories do not exceed energy needs.
E)Insulin regulates glucose metabolism and helps in the distribution of energy and weight gain.

Question 76

How can an adequate intake of soluble fibers from foods benefit health?

Question 77

Sugar alcohols do not cause _____, so they are used in breath mints.

A)constipation
B)dental caries
C)gas
D)diarrhea
E)abdominal discomfort

Question 78

According to research, what is the relationship between dietary carbohydrates and body weight?

A)People who eat a diet rich in carbohydrate-dense root vegetables are more likely to have a high body weight.
B)Added sugars provide many of the excess calories that cause weight gain among U.S. adults.
C)As people in other countries adopt "Western"-style diets, they lose weight.
D)When body weight is taken into account, no significant link is found between higher sugar intakes and higher blood pressure
E)Added sugar intake is most strongly linked with body weight in people with type 2 diabetes.

Question 79

What is meant by the "protein-sparing action" of carbohydrate? Explain.

Question 80

Describe the harmful effects of fiber when taken in excess.