Deck 4: The Carbohydrates: Sugar, Starches, and Fibers

Question 1

Maltose, or malt sugar, is a disaccharide composed of ________.

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
E) two galactose units

Answer 1

A

Question 2

What combination of units of sugar are found in lactose?

A) two glucose units
B) two fructose units
C) one glucose and one fructose unit
D) one glucose and one galactose unit
E) two sucrose units.

Answer 2

D

Question 3

Pectin from fruit is an example of a ________ fiber.

A) viscous
B) soluble
C) fermentable
D) functional
E) total

Answer 3

B

Question 4

A chemical reaction wherein two molecules combine to form one larger product is called "_______."

A) hydrolysis
B) absorption
C) disaccharide
D) condensation
E) polysaccharide

Question 5

Which of the following is a monosaccharide also known as "blood sugar"?

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

Question 6

Which statement about nondigestible carbohydrates is FALSE?

A) Dietary fiber lingers in the small intestine.
B) They attract water, which softens stool for passage without straining.
C) Their small fat molecules contribute some energy.
D) They are fermented by bacteria in the GI tract.
E) Bacteria adds water, gas, and short-chain fatty acids.

Question 7

Which of the following is a chemical reaction in which one molecule is split into two molecules?

A) hydrolysis
B) condensation
C) gluconeogenesis
D) homeostasis
E) phosphorylation

Question 8

Which of the following enzymes begins digestion?

A) amylase
B) maltase
C) sucrase
D) lactase
E) pancreatic amylase

Question 9

Which of the following unit of sugar is found in all of the three dietary disaccharides?

A) sucrose
B) glucose
C) fructose
D) galactose
E) high-fructose corn syrup

Question 10

In which part of the GI tract do enzymes hydrolyze the disaccharides into monosaccharides?

A) small intestine
B) pancreas
C) salivary glands
D) stomach
E) colon

Question 11

Glycogen is defined as a storage form of glucose, manufactured and stored in the body's ________.

A) muscles and liver
B) pancreas and kidneys
C) stomach and intestines
D) brain and red blood cells
E) spleen and lymphatics

Question 12

How are soluble fibers primarily digested in the large intestines?

A) with the help of bacterial enzymes
B) with the help of   pancreatic amylase
C) through peristaltic segmentation
D) with the help of villus brush border hydrolases
E) with the help of liver enzymes.

Question 13

Fibers that can be digested by bacteria in the GI tract are called "________."

A) starchy
B) viscous
C) fermentable
D) insoluble
E) functional

Question 14

Which term is defined as a plant polysaccharide composed of many glucose molecules?

A) fiber
B) glycogen
C) lactose
D) starch
E) sucrose

Question 15

Glycogen is found to only a limited extent in ________.

A) meats
B) plants
C) milk
D) fish
E) nuts

Question 16

Which monosaccharide is found abundantly in fruits?

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

Question 17

Which part of the GI tract does NOT actively participate in the digestion of carbohydrates?

A) small intestine
B) pancreas
C) salivary glands
D) stomach
E) mouth

Question 18

Which of the following is a byproduct of the condensation?

A) water
B) oxygen
C) hydrogen
D) carbon dioxide
E) carbon monoxide

Question 19

N ame the animal polysaccharide composed of glucose units.

A) fiber
B) enzyme
C) dextrin
D) glycogen
E) probiotics

Question 20

Which of these following foods have ample amounts of carbohydrates?

A) plant
B) health
C) unsweetened
D) processed
E) low-fat

Question 21

Fructose and galactose are mostly metabolized through the ________.

A) liver
B) pancreas
C) stomach
D) small intestine
E) colon

Question 22

Which fasting blood glucose level would be considered within the normal range?

A) 57 mg/dL
B) 77 mg/dL
C) 107 mg/dL
D) 127 mg/dL
E) 170 mg/dL

Question 23

A person eating lots of rolled oats, carrots, and legumes would have a diet with a glycemic index that is ____.

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

Question 24

The liver can store enough glycogen to meet the body's energy needs for ________.

A) 1 day
B) 3 days
C) 1 week
D) 10 days
E) 2 weeks

Question 25

Approximately how much of the body's total glycogen content is found in the liver?

A) 1/10
B) 1/4
C) 1/3
D) ½
E) 3/4

Question 26

Which of the following is NOT a resistant starch?

A) milled grains
B) legumes
C) just-ripened bananas
D) cooked potatoes that have been chilled
E) green apples

Question 27

Which of the following is a typical feature of diabetes?

A) Type 1 diabetes is more common than type 2.
B) In type 1 diabetes, cells fail to respond to insulin.
C) Rates of diabetes have steadily declined over the past decade.
D) Dietary management should focus on total carbohydrate intake.
E) The best preventive measure for type 1 diabetes is a healthy body weight.

Question 28

How many carbohydrates does the body need each day to prevent ketosis?

A) 10 to 25 g
B) 50 to 100 g
C) 100 to 150 g
D) 150 to 200 g
E) 200 to 250 g

Question 29

Which fruit has a high glycemic index?

A) apples
B) watermelon
C) bananas
D) peaches
E) pineapple

Question 30

When blood glucose falls, which organ responds first?

A) brain
B) liver
C) muscle
D) pancreas
E) gallbladder

Question 31

only after 30 minutes of exercise When is glucose available to supply energy to the brain and other tissues?

A) only after 30 minutes of exercise
B) only after 60 minutes of exercise
C) only after eating a meal with carbohydrates
D) only after eating a low-carbohydrate meal
E) anytime

Question 32

What is the "fight or flight" hormone that signals the release of glucose?

A) epinephrine
B) insulin
C) glucagon
D) leptin
E) gastrin

Question 33

Which of the following terms describes how quickly glucose is absorbed from a food after ingestion, how high blood glucose rises as a result, and how quickly blood glucose returns to normal?

A) type 2 diabetes
B) glycemic index
C) hypoglycemic potential
D) glycemic response
E) insulin resistance

Question 34

What percentage of people in the world can digest and absorb lactose efficiently throughout their adult life?

A) 15%
B) 35%
C) 50%
D) 75%
E) 95%

Question 35

Which statement about hypoglycemia is FALSE?

A) It is treated with insulin injections.
B) It is defined as an abnormally low blood glucose concentration.
C) Symptoms include weakness, rapid heartbeat, sweating, anxiety, hunger, and trembling.
D) It rarely occurs in otherwise healthy people.
E) It occurs without notice.

Question 36

A friend says he is on the "keto diet" and eats no carbohydrates. His body converts his dietary protein to glucose through ________.

A) gluconeogenesis
B) protein-deleting action
C) ketosis
D) acid-base balance
E) hypoglycemia

Question 37

Beverages account for about ________ of the added sugars consumed in the United States.

A) 10%
B) 25%
C) 50%
D) 75%
E) 90%

Question 38

A low-FODMAP diet typically is used to improve the symptoms of _______.

A) lactose intolerance
B) irritable bowel syndrome
C) lactose deficiency
D) colitis
E) peptic ulcers

Question 39

Which statement accurately describes lactose intolerance?

A) Its prevalence is highest among northern Europeans.
B) Symptoms include bloating, abdominal discomfort, and diarrhea.
C) Most people who claim to be lactose-intolerant have been clinically diagnosed.
D) Eliminating milk products from the diet is required to alleviate symptoms.
E) Commercially prepared milk products like Lactaid show no benefits to the lactose-intolerant.

Question 40

How does insulin regulate blood glucose levels?

A) by raising them
B) by lowering them
C) by stimulating glycogen breakdown
D) by stimulating intestinal carbohydrate absorption
E) by stimulating ketoacidosis

Question 41

Carbohydrates should provide ________ of the day's total energy intake to support good health.

A) 5 to 9%
B) 10 to 19%
C) 20 to 29%
D) 30 to 44%
E) 45 to 65%

Question 42

Why did the DRI committee not set an Upper Level for fiber?

A) A body can never have enough high-fiber foods.
B) High-fiber foods are so filling, they are not likely to be eaten in excess.
C) There are no consequences to an abundance of high-fiber foods.
D) Fiber benefits everyone's GI tract, so the more fiber, the healthier the digestive system.
E) There was not enough evidence regarding fiber's effects on health.

Question 43

What do cellulose and lignin fibers do in the body?

A) lower cholesterol by binding bile
B) slow absorption of glucose
C) hold moisture in stools
D) provide bulk and feelings of fullness
E) yield small fat molecules the colon uses for energy

Question 44

Which sugar is sold only in liquid form and is used as a food additive to help preserve freshness and prevent shrinkage?

A) molasses
B) invert sugar
C) turbinado sugar
D) high-fructose syrup
E) brown sugar

Question 45

The American Heart Association recommends limiting added sugars to ________ kcalories per day for women and ________ kcalories per day for men.

A) 50, 100
B) 75, 125
C) 100, 150
D) 150, 100
E) 125, 50

Question 46

Products that claim to be "reduced calorie" must have a minimum of ________ fewer calories than the comparison item.

A) 10%
B) 15%
C) 25%
D) 35%
E) 50%

Question 47

Given the average minimum amount of glucose used by the brain, the Recommended Daily Allowance for carbohydrate is ________ g/day.

A) 10
B) 45
C) 130
D) 250
E) 400

Question 48

One way to prevent dental caries is to restrict the intake of sugary foods. A more effective way is to ________.

A) brush and floss regularly
B) consume raisins between meals
C) substitute honey for table sugar
D) eat smaller portions of snack foods and space them throughout the day
E) drink hot beverages when eating sugary foods

Question 49

Which of the following is NOT a feature of high-fiber foods?

A) effective in weight control
B) provide a feeling of fullness
C) are lower in fat and simple sugars
D) provide more energy per gram than processed and junk foods
E) prevent constipation.

Question 50

High-fructose corn syrup is made of roughly 50% fructose and 50% _______.

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

Question 51

Sports drinks erode tooth enamel because they contain sugar and ________.

A) are acidic
B) are alkaline
C) resist starch
D) offer insufficient fluoride
E) an organic base

Question 52

Which food was one of the first recognized for its ability to reduce blood cholesterol and the risk of heart disease?

A) seaweed
B) legumes
C) barley
D) bran
E) oatmeal

Question 53

One teaspoon of sugar provides 4 g of carbohydrates and about ________ kcalories.

A) 8
B) 16
C) 32
D) 48
E) 70

Question 54

Which protein provides about 20 g of carbohydrate in a half-cup serving?

A) nuts
B) chicken
C) red meat
D) legumes
E) pork

Question 55

Which of the following is a starchy vegetable and provides about 15 g of carbohydrate per half-cup serving?

A) corn
B) green beans
C) broccoli
D) tomatoes
E) cauliflower

Question 56

One ounce of a grain (e.g., one slice of bread) provides about ________ g of carbohydrate.

A) 5
B) 10
C) 15
D) 20
E) 25

Question 57

Which of the following is common indicator of prediabetes?

A) Insulin resistance
B) Severe hunger 4-5 hours after a meal
C) Bloating and indigestion
D) More than two episodes/week of Consumption of carbohydrates

Question 58

Which statement about sugar alcohols is FALSE?

A) They occur naturally in fruits and vegetables.
B) They add bulk and texture to processed foods.
C) They are found in products labeled "sugar-free."
D) They evoke a low glycemic response.
E) They cannot be metabolized by bacteria in the GI tract.

Question 59

Which sweetener contains significant amounts of calcium and iron?

A) blackstrap molasses
B) honey
C) brown sugar
D) high-fructose corn syrup
E) malt syrup

Question 60

Which nonnutritive artificial sweetener is herb-derived and generally recognized as safe?

A) stevia
B) aspartame
C) saccharine
D) sucralose
E) advantame

Question 61

The enzyme required to digest the disaccharide lactose into its component monosaccharides is called "________."

Question 62

The decay of teeth is ________.

Question 63

Low-carbohydrate diets ________.

A) are associated with diet-induced diarrhea
B) cause frequent bouts of hyperglycemia
C) affect weight loss about the same as low-fat diets
D) initially cause sugar cravings
E) increase appetite

Question 64

Which of the following is true of carbohydrate cravings and addictions?

A) People seek carbohydrates to restore brain glucagon levels.
B) The addiction shares some psychological systems involved in rewards and self-control.
C) They are regarded as an important public health threat.
D) They predict other self-destructive behaviors.
E) They are addictive in the same way that drugs are.

Question 65

Which food will provide 5 to 8 g of fiber?

A) ½ cup cooked oatmeal
B) 1 cup of raw bean sprouts
C) ½ cup chopped raw carrots
D) 1 medium kiwi
E) ½ cup black beans

Question 66

Since the 1970s, total energy intakes increased by almost 300 kcal, all of which came from an increase in ________ kcalories.

A) fat
B) protein
C) alcohol
D) carbohydrate
E) lipoproteins

Question 67

The action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes is called "________."

Question 68

When blood glucose levels are higher than normal, but below the diagnosis of diabetes, the condition is called ________.

Question 69

Which statement about food labeling is true?

A) "Sugars" amounts include added sugars only.
B) Starch numbers are listed as a separate line item.
C) "Total carbohydrate" amounts include starch, sugars, and fiber.
D) "Total carbohydrate" amounts includes starch and sugars but not fiber.
E) "Total carbohydrate" means only refined carbohydrates.

Question 70

Fibers that have gel-forming properties are ________.

Question 71

Simple carbohydrates composed of monosaccharides, disaccharides, or both are called "________."

Question 72

Which statement accurately describes carbohydrate in milk and milk products?

A) A cup of chocolate milk provides about 6 g of carbohydrate.
B) Most cheeses contain little, if any, carbohydrate.
C) Cottage cheese provides about 12 g of carbohydrate per cup.
D) A cup of fruit-filled yogurt yields about 3 g of carbohydrate.
E) A cup of nonfat milk yields almost 25 g of carbohydrate.

Question 73

________ are acidic compounds produced by the liver during the breakdown of fat when carbohydrate is not available.

Question 74

Sweeteners that yield energy, including both sugars and sugar alcohols, are called "________."

Question 75

Plant polysaccharides composed of many glucose molecules are ________.

Question 76

Which of the following statements about fructose is FALSE?

A) Fructose is metabolized by the liver.
B) The liver turns excess fructose into fat, causing a fatty liver.
C) Fructose does not stimulate the release of insulin.
D) A fresh apple satisfies hunger better than apple juice.
E) Fructose suppresses appetite.

Question 77

The glycemic effect of food depends on several things. Which is NOT one of them?

A) how the food is ripened
B) the time of day the food is eaten
C) the combination of foods eaten
D) the presence of certain diseases (e.g., type 2 diabetes) in the eater
E) how the food was grown

Question 78

Which statement about the overconsumption of sugary soft drinks is FALSE?

A) The liquid form of sugar makes it easier to overconsume kcalories.
B) Sweet beverages cost less than other energy sources and are readily available.
C) Sweet beverages are energy-dense.
D) Most people limit sugar-laden soda consumption to 12 oz per day.
E) Drinking water instead of soda can help a person lose 10 pounds in 1 year.

Question 79

The feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal is called ________.

Question 80

The NHANES studied energy nutrient data over the past 35 years. What were their findings?

A) kcalories from carbohydrate decreased from 51% to 42%.
B) kcalories from protein increased from 33% to 41%
C) kcalories for fat stayed about the same.
D) total daily energy intakes increased significantly.
E) most people were active enough to use up the extra kcalories they consumed.