Deck 4: Carbohydrates

Question 1

The most significant effect of bacteria in the mouth is fermentation of

A) dietary fiber,which promotes formation of beneficial short-chain fatty acids.
B) dietary fiber,which increases intestinal gas production.
C) simple carbohydrates,which promotes production of sugar alcohols and causes halitosis.
D) simple carbohydrates,which promotes formation of plaque and tooth decay.

Answer 1

D
Bacteria cause fermentation of sugars in the mouth and promote formation of plaque,which causes tooth decay.Bacteria are not capable of producing sugar alcohols,although their action on food may contribute to halitosis.Fermentation of dietary fiber occurs in the large intestine,not in the mouth.

Question 2

The primary function of carbohydrates in the body is to provide

A) sweetness.
B) satiety.
C) energy.
D) dietary fiber.

Answer 2

C
The most important function of carbohydrates in the body is to provide energy.Unrefined sources of carbohydrate do provide dietary fiber,but refined carbohydrates do not.Similarly,unrefined carbohydrates may add to satiety,but refined carbohydrates contribute less to satiety than do protein and fat.Simple carbohydrates provide sweetness;this is pleasant but not essential to the body.

Question 3

A dietary fiber intake of 18 g daily is considered

A) the minimum recommended.
B) below the optimal range of intake.
C) within the optimal range of intake.
D) above the optimal range of intake.

Answer 3

B
A fiber intake of 18 g is below the optimal range of daily intake for dietary fiber.The recommended range is 25 to 38 g/day.

Question 4

After a high-carbohydrate meal,the dominant process would be

A) glycogenesis.
B) glycogenolysis.
C) gluconeogenesis.
D) glucagon production.

Question 5

A beneficial effect of bacterial fermentation of dietary fiber in the colon is

A) production of intestinal gas.
B) providing monosaccharides for energy.
C) production of short-chain fatty acids.
D) production of long-chain fatty acids.

Question 6

In comparison with table sugar (sucrose),honey tastes _____ because it contains _____.

A) sweeter;fructose
B) sweeter;maltose
C) less sweet;fructose
D) less sweet;maltose

Question 7

Colon cancer runs in Jane's family.She may be able to decrease her risk of developing this cancer if she increases her intake of

A) fish and bran.
B) apples,strawberries and citrus fruit.
C) oatmeal,barley and legumes.
D) whole grains and vegetables.

Question 8

Fructose,galactose,and glucose are examples of

A) disaccharides.
B) polysaccharides.
C) monosaccharides.
D) complex carbohydrates.

Question 9

The sweetness in a banana comes mostly from

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

Question 10

Athletes use physical training and dietary manipulation to increase their body stores of energy in the form of

A) glucose.
B) glycogen.
C) amino acids.
D) short-chain fatty acids.

Question 11

Since the 1970s,consumption of refined white sugar has decreased,mostly because

A) health-conscious consumers are using less of it.
B) use of high-fructose corn syrup has increased.
C) use of artificial sweeteners has increased.
D) use of honey and other natural sweeteners has increased.

Question 12

Someone who follows a strict vegetarian (vegan)diet and eats very few refined foods is likely to have _____ intake of _____ carbohydrates and dietary fiber.

A) low;complex
B) high;complex
C) low;simple
D) high;simple

Question 13

The primary reason for chewing sugar-free gum instead of sugar-sweetened gum is that sugar-free gum

A) is calorie-free and helps with weight control.
B) contains sugar alcohols that do not promote dental caries.
C) contains gums that provide soluble dietary fiber.
D) is sweeter than sugar-sweetened gum because it contains artificial sweeteners.

Question 14

The person who is most likely to develop dental caries is one who

A) eats dessert after each meal.
B) drinks two or three regular soft drinks every day.
C) snacks on candy bars between meals.
D) chews gum throughout the day.

Question 15

A person would be most likely to produce excessive ketones if his or her food intake that day consisted only of

A) green salad with oil and vinegar dressing.
B) refried pinto beans and rice.
C) cheeseburgers and French fries.
D) fried eggs with bacon and hash brown potatoes.

Question 16

Eating a bowl of oatmeal for breakfast every day may help prevent

A) heart disease because it contains soluble fiber.
B) high blood pressure because it contains potassium.
C) hypoglycemia because it contains complex carbohydrate.
D) osteoporosis because it contains calcium and vitamin D.

Question 17

Increased consumption of fruits and vegetables would be most beneficial to someone with

A) arthritis.
B) diarrhea.
C) constipation.
D) osteoporosis.

Question 18

John wants to increase his dietary fiber intake.The best breakfast choice to help him achieve this goal would be

A) pancakes and orange juice.
B) oatmeal with raisins.
C) scrambled egg and toast.
D) blueberry muffin and jam.

Question 19

Aspartame should not be consumed by

A) infants and school-aged children.
B) individuals who suffer from arthritis.
C) individuals who have phenylketonuria (PKU).
D) anyone who is underweight or trying to gain weight.

Question 20

A blood glucose level of 60 mg/dL is considered to be

A) inconclusive.
B) representative of hypoglycemia.
C) representative of normoglycemia.
D) representative of hyperglycemia.

Question 21

If someone's stomach is removed,his or her ability to digest carbohydrate would be

A) limited to only disaccharides and monosaccharides.
B) limited to only polysaccharides.
C) largely unaffected.
D) lost completely.

Question 22

An example of a food with a low glycemic index is

A) lentil soup.
B) a bagel.
C) a sports drink.
D) cornflakes cereal.

Question 23

The main concern with increasing intake of high-fructose corn syrup is that it

A) provides mostly fructose,which is poorly metabolized.
B) provides energy but no nutrients.
C) promotes storage of body fat.
D) cultivates an increased desire for sweet foods and beverages.

Question 24

The best way to ensure adequate nutrient intake is to eat plenty of

A) refined grains.
B) enriched grains.
C) whole grains.
D) fiber supplements.

Question 25

If someone chewed a piece of bread for a long time,its taste would become

A) unchanged.
B) salty.
C) sweeter.
D) bitter.

Question 26

The end product of starch digestion in the body is

A) sucrose.
B) maltose.
C) glycogen.
D) glucose.

Question 27

If a healthy person's blood glucose level is 120 mg/dL,his or her body would respond by releasing

A) glucagon.
B) somatostatin.
C) insulin.
D) epinephrine.

Question 28

A client experiences bloating,gas,and diarrhea after eating ice cream or drinking milk.These symptoms are probably related to

A) hypoglycemia.
B) lactose intolerance.
C) inadequate fiber intake.
D) diverticulitis.

Question 29

Peter has been very ill and has not eaten for 3 days.In order to provide carbohydrate for his brain and other cells,his body will break down

A) body fat.
B) liver glycogen.
C) blood glucose.
D) muscle protein.

Question 30

For someone with diabetes mellitus,high blood glucose levels may be caused by high intakes of

A) refined carbohydrates.
B) any type of food.
C) any type of sugar.
D) any type of carbohydrate.