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

Question 1

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

A)fiber
B)starch
C)glucose
D)glycogen

Answer 1

D

Question 2

What is the primary absorption site for digestible carbohydrates?

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

Answer 2

C

Question 3

What type of nutrient is starch? ​

A)fiber
B)gluten
C)simple carbohydrate
D)complex carbohydrate

Answer 3

D

Question 4

What is the sweetest-tasting simple carbohydrate in the diet?

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

Question 5

Which carbohydrate is the least likely to contribute to the energy for the body? ​

A)sucrose
B)glycogen
C)maltose
D)cellulose

Question 6

What chemical reaction splits starch into individual monosaccharides? ​

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

Question 7

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 8

What chemical is a byproduct of the condensation of two molecules of glucose? ​

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

Question 9

What are cellulose, pectin, hemicellulose, and lignin?

A)fibers
B)starches
C)sugar alcohols
D)artificial sweeteners

Question 10

Enzymatic digestion of starches takes place both in the small intestine and the ____. ​

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

Question 11

What change would you expect in milk that has been treated with a commercially available lactase? ​

A)an increase in sweetness
B)a decrease in sweetness
C)an increase in carbohydrate content
D)a decrease in carbohydrate content

Question 12

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

A)​5
B)​6
C)​8
D)​12

Question 13

Which foods almost always provide ample amounts of carbohydrates? ​

A)plant foods
B)health foods
C)animal products
D)protein-rich foods

Question 14

Which specific type of sugar is known as blood sugar or dextrose?

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

Question 15

What is 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 16

The enzymes that digest dietary sugars are produced by the ____. ​

A)gall bladder
B)stomach
C)pancreas
D)small intestine

Question 17

What reaction links two monosaccharides together?

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

Question 18

Which monosaccharide is a component of all three dietary disaccharides?

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

Question 19

The short chains of glucose units that result from starch breakdown are called ____. ​

A)sucrose
B)lignins
C)pectins
D)dextrins

Question 20

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 21

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

Question 22

Ketone bodies are formed from ____.

A)amino acids
B)fat fragments
C)nucleic acids
D)monosaccharides

Question 23

When a typical body is at rest, what is the maximum amount of time stores of glycogen can provide energy to sustain the body?

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

Question 24

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

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

Question 25

What is the best food source to prevent ketosis? ​

A)protein rich foods, such as steak
B)foods with high fat content, such as cheeses
C)carbohydrates, such as vegetables
D)foods containing lactase, such as yogurt

Question 26

What is the typical response of the body to changes in blood glucose? ​

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

Question 27

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 28

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

A)heart
B)liver
C)pancreas
D)skeletal muscle

Question 29

What is the primary means for degradation of soluble fibers in the large intestines?

A)bacterial enzymes
B)pancreatic amylase
C)peristaltic segmentation
D)villus brush border hydrolases

Question 30

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

A)60-80
B)70-100
C)120-140
D)140-180

Question 31

Among the following population groups, which shows the highest prevalence of lactose intolerance? ​

A)Hispanics
B)Caucasians
C)Scandinavians
D)Native Americans

Question 32

What is the primary function of insulin?

A)to raise blood glucose levels
B)to lower blood glucose levels
C)to stimulate glycogen breakdown
D)to stimulate intestinal carbohydrate absorption

Question 33

What is the process by which an amino acid is used to make glucose?

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

Question 34

​Which  organ contains most of the body's glycogen?

A)liver
B)muscle
C)kidney
D)intestine

Question 35

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

A)insulin
B)secretin
C)glycogen
D)epinephrine

Question 36

Which dairy product provides the least amount of lactose per serving? ​

A)low-fat milk
B)cottage cheese
C)chocolate milk
D)cheddar cheese

Question 37

What is the most common cause of hypoglycemia?

A)overeating
B)brain tumors
C)uncontrolled diabetes
D)fasting

Question 38

Ketosis leads to a change in ____. ​

A)carbohydrate metabolism
B)blood acid-base balance
C)fat synthesis
D)insulin homeostasis

Question 39

Which ingredient listed on food labels would be acceptable to the person who is highly intolerant to lactose in the diet?

A)whey
B)casein
C)dextrins
D)milk solids

Question 40

Your nephew Jimmy, who is 10 years old, has told you that his body doesn't make insulin. He confides in you that he craves candy but was told by his parents that he can only eat sugar-free snacks. Jimmy has most likely been diagnosed with ____.

A)hyperactivity
B)type 1 diabetes
C)type 2 diabetes
D)non-insulin dependent diabetes mellitus

Question 41

Honey contains ____. ​

A)both fructose and lactose
B)both glucose and galactose
C)more kcalories per teaspoon than sucrose
D)abundant amounts of calcium and iron

Question 42

What is the predominant sweetener used in formulating beverages?

A)glucose
B)sucrose
C)invert sugar
D)high-fructose corn syrup

Question 43

People who are insulin resistant are more likely to increase ____. ​

A)glycogen stores in the muscles
B)glycogen stores in the liver
C)fat production in the muscles
D)fat production in the liver

Question 44

What are the two main mechanisms by which starch decreases the risk of colon cancer?

A)binding and removing potential carcinogens and the activation of cancer-killing enzymes
B)decreasing the rate at which carcinogens pass through large intestines and the activation of cancer-killing enzymes
C)binding and removing potential carcinogens and increasing inflammation in the colon in response to carcinogens
D)activation of cancer-killing enzymes and increasing inflammation in the colon in response to carcinogens

Question 45

What is a typical response in people following a low-carbohydrate diet? ​

A)They often complain of diet-induced diarrhea.
B)They experience frequent bouts of hyperglycemia.
C)​Their t otal weight loss is about the same as in people on a low-fat diet.
D)They lose about the same amount of weight as people on conventional diets for the first 6 months.

Question 46

The glycemic index of foods is ____.

A)a method of ranking foods according to their potential to increase blood glucose
B)the newest, most practical means for planning diets for people with diabetes
C)a well-utilized, highly valued mechanism to control the intake of simple sugars
D)a measure of the percentage of digestible carbohydrates in relation to total energy content of the food

Question 47

Which dietary strategy will have the most effect in reducing the incidence of dental caries?

A)Eat sugary foods separate from meals.
B)Eat dried fruits in place of whole fruits.
C)Sip a sugary soft drink slowly rather than quickly.
D)Eat a sugary snack all at one time rather than in parts throughout the day.

Question 48

High-fructose corn syrup contains significant amounts of ____. ​

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

Question 49

Which food component is known to correlate most strongly with reduced risk of deaths from heart disease when consumed in high amounts?

A)fiber
B)sugar
C)levulose
D)corn syrup

Question 50

Food manufacturers prefer to use high-fructose corn syrup instead of sugar because sugar ____.

A)is more soluble
B)is more expensive
C)retains more moisture
D)contains less soluble fiber

Question 51

Which sweetener contains a significant amount of calcium? ​

A)molasses
B)brown sugar
C)maple sugar
D)invert sugar

Question 52

Which statement accurately describes the relationship between carbohydrate intake and dental health? ​

A)Starches cannot promote the formation of dental caries.
B)After exposure to a single snack, mouth bacteria produce acid for 60-90 minutes.
C)Eating a sugary dessert at the beginning of a meal, rather than the end, is less likely to promote dental caries.
D)Sugar consumed in a soft drink promotes more bacterial fermentation than the same amount of sugar in a doughnut.

Question 53

Which condition is a known indicator of prediabetes?

A)insulin resistance
B)severe hunger 4-5 hours after a meal
C)carbohydrate intake as a percentage of total kcalories
D)more than two episodes per week of hypoglycemia

Question 54

According to most dietary guidelines, what percentage of the day's total energy intake should be furnished by carbohydrates?

A)10-15
B)30-35
C)45-65
D)90-95

Question 55

Among the following approved sweeteners, which has the highest relative sweetness? ​

A)​t agatose
B)n eotame
C)​a spartame
D)​a cesulfame-K

Question 56

When consumed in excess, which food component is most likely to lead to diarrhea? ​

A)fiber
B)sucrose
C)wheat starch
D)sugar alcohols

Question 57

What is a characteristic of carbohydrate information on food labels? ​

A)The "Sugars" amount includes only added sugars.
B)The amount of starch is listed as a separate category.
C)The "Total Carbohydrate" amount includes starch, sugars, and fiber.
D)The "Total Carbohydrate" amount includes starch and sugars but not fiber.

Question 58

What is stevia?

A)an herb-derived sweetener
B)an FDA-approved sugar alcohol
C)a poorly digested polysaccharide
D)an inhibitor of lactase enzyme activity

Question 59

What is a characteristic of the sugar replacers (sugar alcohols)? ​

A)They have a low glycemic index.
B)They promote constipation in children.
C)They demonstrate fewer GI side effects than the artificial sweeteners.
D)They are less effective than artificial sweeteners in inhibiting dental caries.

Question 60

What is one feature of people diagnosed with diabetes?

A)Many people with type 2 diabetes are obese.
B)Most people who have diabetes require insulin therapy.
C)Diabetes results chiefly from excess dietary intake of simple carbohydrates.
D)People with type 1 diabetes fail to respond to the insulin made by the pancreas.

Question 67

What nutrient has accounted for virtually all of the increase in kcalorie intake of people in the United States since the 1970s? ​

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

Question 71

What is a common result when a person with type 2 diabetes loses weight?

A)a decrease in glucagon sensitivity
B)a decrease in carbohydrate cravings
C)an increase in insulin sensitivity
D)an increase in epinephrine secretion

Question 79

Eating foods with a low glycemic index most likely leads to weight loss by ____.

A)curbing appetite to prevent overeating
B)increasing insulin production to stimulate digestion
C)decreasing insulin production to stimulate fat production
D)stimulating glucagon production to break down fats in storage