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

Question 1

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
E)is a manufactured food additive used in refined foods.

Answer 1

C

Question 2

What component accounts for the usually sweet taste of fruits?

A)fats
B)fiber
C)simple sugars
D)complex carbohydrates
E)starches

Answer 2

C

Question 3

What is the composition of maltose?

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 3

A

Question 4

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
E)two galactose units

Question 5

What type of nutrient is starch?

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

Question 6

In which of the following tissues is glycogen typically stored?

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

Question 7

Which substance is known as blood sugar or dextrose?

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

Question 8

Which statement is true of resistant starch?

A)It is common in overripe bananas.
B)It promotes constipation if taken in excessive amounts.
C)It resists hydrolysis by digestive enzymes.
D)It cannot be fermented by large intestinal bacteria.
E)It is destroyed by cooking and then chilling foods.

Question 9

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

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

Question 10

Ample amounts of carbohydrates are almost always found in ____.

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

Question 11

What is the staple grain of Canada, the United States, and Europe?

A)oats
B)rice
C)corn
D)wheat
E)barley

Question 12

The chemical reaction by which starch is split into monosaccharides is called ____.

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

Question 13

What is the reaction that links two monosaccharides together?

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

Question 14

What is the principle carbohydrate of milk?

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

Question 15

What is the predominant grain product in much of South and Central America?

A)rice
B)corn
C)millet
D)wheat
E)quinoa

Question 16

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

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

Question 17

Which of the following is a common source of resistant starch?

A)apple
B)orange
C)baked potato
D)just-ripened bananas
E)fatty fish

Question 18

What are cellulose, pectin, hemicellulose, and lignin?

A)fibers
B)starches
C)sugar alcohols
D)artificial sweeteners
E)food additives

Question 19

What is the composition of 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 galactose units

Question 20

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

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

Question 21

Gluconeogenesis is a term that describes the synthesis of ____.

A)amino acids from glucose
B)lactose from a source of sucrose
C)fat from excess carbohydrate intake
D)glucose from a noncarbohydrate substance
E)glycogen from glucagon

Question 22

What is the minimum daily amount of dietary carbohydrate necessary to spare body protein from excessive breakdown?

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

Question 23

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

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

Question 24

When blood glucose concentration falls, what pancreatic hormone is secreted to stimulate release of stored glucose?

A)insulin
B)glucagon
C)epinephrine
D)cholecystokinin
E)secretin

Question 25

If you were to exercise continuously, about how long would glycogen stores last?

A)a few minutes
B)a few hours
C)about 12 hours
D)about 1 day
E)about 3 days

Question 26

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

A)Blood glucose levels that fall too low signal the release of insulin.
B)Blood glucose levels that fall too low signal the release of glucagon.
C)Blood glucose levels that rise too high signal the release of glycogen.
D)Blood glucose levels that rise too high signal the release of epinephrine.
E)Blood glucose levels that rise too high or too low stimulate the release of CCK.

Question 27

Which of the following fibers is water insoluble?

A)gums
B)pectins
C)cellulose
D)mucilages
E)phytics

Question 28

Disaccharidase enzymes that hydrolyze the disaccharides into monosaccharides are found in the ____.

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

Question 29

What is the best definition of resistant starch?

A)a fiber that escapes digestion in the small intestine
B)a disaccharide that passes completely through the GI tract intact
C)an insoluble fiber that is only partly degraded by gastric acid and pepsin
D)a complex formed between phytic acid and cellulose that inhibits hydrolysis of digestible polysaccharides
E)a monosaccharide that forms an insoluble bond with polysaccharides

Question 30

Approximately what fraction of the body's total glycogen content is found in the liver?

A)1/10
B)1/4
C)1/3
D)1/2
E)2/3

Question 31

Which of the following is a feature of kefir?

A)Its low pH inactivates lactose.
B)It contains live bacterial organisms.
C)It contains half as much lactose as milk.
D)It is a recommended substitute for people with milk allergy.
E)It is particularly difficult for people who are lactose intolerant to digest.

Question 32

Which statement is true of lactose?

A)Its digestion begins in the mouth.
B)It is found in various amounts in most animal foods.
C)It is used as filler in one out of five prescription drugs.
D)It causes frequent allergies in certain population groups.
E)It is used in nearly all over-the-counter drugs.

Question 33

What is the primary function of insulin?

A)raising blood glucose levels
B)lowering blood glucose levels
C)stimulating glycogen breakdown
D)stimulating intestinal carbohydrate absorption
E)stimulating ketoacidosis

Question 34

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

A)northern Africans
B)Caucasians
C)Scandinavians
D)Native North Americans
E)eastern Europeans

Question 35

Short chains of glucose units that result from starch breakdown are called ____.

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

Question 36

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

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

Question 37

What is the primary organ that metabolizes fructose and galactose following absorption?

A)liver
B)pancreas
C)skeletal muscle
D)small intestines
E)colon

Question 38

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
E)polysaccharide amylase

Question 39

What percentage of the world's adult population show good tolerance to lactose ingestion?

A)15
B)30
C)45
D)60
E)75

Question 40

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

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

Question 41

Which statement is true of diabetes?

A)Type 1 diabetes is more common than type 2.
B)Type 1 diabetes is also known as insulin overload diabetes.
C)Diabetes is caused by an excessive intake of dietary carbohydrates.
D)Dietary management should focus on total carbohydrate intake.
E)Type 2 diabetes almost invariably progresses to become Type 1.

Question 42

In the time between meals, what organ releases glucose to help maintain normal blood glucose levels?

A)liver
B)pancreas
C)intestines
D)skeletal muscle
E)pineal gland

Question 43

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
E)very high

Question 44

What term 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)diabetes index
B)glycemic index
C)diabetes potential
D)glycemic response
E)insulin resistance

Question 45

High-fructose corn syrup is manufactured by adding an enzyme to cornstarch that creates fructose from ____.

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

Question 46

Which activity is more effective in preventing the formation of dental caries than restricting intake of sugary foods?

A)regular tooth brushing and flossing
B)consuming more raisins between meals
C)substituting honey or raw sugar for table sugar
D)spreading out the intake of snack foods throughout the day
E)drinking beverages when consuming sugary foods

Question 47

What is the name of the sweetener consisting of a mixture of glucose and fructose formed by chemical hydrolysis of sucrose?

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

Question 48

Which statement is true of hypoglycemia?

A)It is treated with insulin injections.
B)It is aggravated by high-fiber foods.
C)It is classified as a pre-diabetic condition.
D)It rarely occurs in otherwise healthy people.
E)It is quite common in teenagers but less so in adults and older adults.

Question 49

What glycemic index category would include yogurt and cheese?

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

Question 50

The glycemic index of foods is ____.

A)a way of ranking foods according to their potential to increase blood glucose
B)the most modern, 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
E)a research-based method for preventing Type 1 and Type 2 diabetes and morbid obesity

Question 51

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
E)a precursor of aspartame

Question 52

Approximately how many kcalories are provided by one teaspoon of sugar?

A)10
B)20
C)30
D)40
E)50

Question 53

What is the approximate energy content (kcal/g) of most sugar alcohols?

A)0
B)0.2 to 2.6
C)3.2 to 4.8
D)6.2 to 9.4
E)10.3 to 15.8

Question 54

Which characteristic describes 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.
E)They cannot be used in products labeled as "sugar-free."

Question 55

Which artificial sweetener has a composition similar to aspartame?

A)neotame
B)sucralose
C)saccharin
D)acesulfame-K
E)stevia

Question 56

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

A)insulin
B)secretin
C)glucogen
D)epinephrine
E)noradrenaline

Question 57

Excessive consumption of soft drinks, orange juice, and sports drinks increases risk for development of caries because they contain sugar and ____.

A)a low pH
B)organic bases
C)resistant starch
D)insufficient fluoride
E)excess calcium

Question 58

Which statement is true of sugar alcohols?

A)They are not sweet.
B)They provide kcalories.
C)They are not metabolized.
D)They promote dental caries.
E)They evoke a high glycemic response.

Question 59

Which sweetener contains a significant amount of iron?

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

Question 60

In general, modifying a diet that by substituting complex carbohydrates for pure sugars results in a diet that is higher in ____.

A)fat
B)fiber
C)energy
D)refined foods
E)protein

Question 61

Lactose intolerance is most common in ____________________ and ____________________.

Question 62

Which statement best describes carbohydrates 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
E)Only refined carbohydrates need be included in the total.

Question 63

The conversion of protein to glucose is called ____________________.

Question 64

Which food provides the most fiber?

A)1 small orange
B)1/2 cup cooked oatmeal
C)1 cup split peas
D)1 slice whole-wheat bread
E)1/2 cup cooked cauliflower

Question 65

Fructose has the same ____________________ as glucose but its ____________________ is different.

Question 66

Which statement is true of low-carbohydrate diets?

A)They are associated with diet-induced diarrhea
B)They cause frequent bouts of hyperglycemia
C)Total weight loss is about the same as in people on a low-fat diet
D)They initially cause gain weight but subsequently induce slow weight loss.
E)They elevate risk of certain GI tract cancers.

Question 67

In the small intestine, ____________________ breaks lactose into one glucose and one galactose molecule.

Question 68

Which statement is true of the carbohydrate content of dairy products?

A)A cup of white milk yields about 6 g of carbohydrate.
B)Most cheeses provide little, if any, carbohydrate.
C)Cottage cheese provides about 12 g of carbohydrate per cup.
D)A cup of yogurt yields about 3 g of carbohydrate.
E)A cup of skim milk yields almost 25 grams of carbohydrate.

Question 69

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

A)People seek carbohydrates to restore brain glucagon levels.
B)The addiction does not appear to be physiological or pharmacological.
C)They are regarded as an important public health threat.
D)They reflect an early form of self-destructive behavior.
E)They are deliberately induced by food manufacturers.

Question 70

____________________ is made of a glucose molecule and a galactose molecule.

Question 71

What is the RDA for carbohydrate?

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

Question 72

Dietary fibers that form gels are said to be ____________________.

Question 73

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

A)5-10
B)10-20
C)20-30
D)30-45
E)45-65

Question 74

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

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

Question 75

____________________ sugar is produced using the same refining process as white sugar, but without the bleaching and anticaking treatment.

Question 76

____________________ is a pair of two glucose molecules.

Question 77

____________________ controls the transport of glucose from the bloodstream into the muscle and fat cells.

Question 78

About how many grams of carbohydrate are contained in one ounce of foods in the grain group?

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

Question 79

____________________ is made of a glucose molecule and a fructose molecule.

Question 80

Which food will provide 6 to 8 grams of fiber?

A)1 slice rye bread
B)1 cup of raw bean sprouts
C)1/2 cup potatoes
D)1/2 cup green beans
E)1/2 cup baked beans