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

Question 1

Digestible carbohydrates are broken down or converted into _____ inside the body.

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

Answer 1

C

Question 2

The increase in added sugars in the diet is the main cause of the increase in obesity today.

Answer 2

False

Question 3

The best way to control blood glucose levels in diabetes is to avoid all sugary foods.

Answer 3

False

Question 4

Chronic inflammation of body tissues accompanies uncontrolled diabetes and may contribute to eye, kidney, heart, and other associated problems.

Question 5

Which monosaccharide is responsible for the sweet taste of fruit?

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

Question 6

The recommended carbohydrate intake in a health-promoting diet is 45-65 percent of calories.
Controversy 4 True/False Items

Question 7

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

Question 8

Research has shown that eating too much carbohydrate can cause diabetes.

Question 9

All of the following are fibers except:

A) glycogen.
B) cellulose.
C) hemicellulose.
D) pectin.

Question 10

Which of the following is not an example of fiber?

A) "strings" of celery
B) outer layers of kernels of wheat
C) residue in milk
D) skins of corn kernels

Question 11

Which of the following is not one of the complex carbohydrates?

A) most fibers
B) glycogen
C) galactose
D) starch

Question 12

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

Question 13

The disaccharides include:

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

Question 14

Complex carbohydrates:

A) include both single sugar units and linked pairs of sugar units.
B) are known as the monosaccharides and disaccharides.
C) are long chains of sugar units arranged to form starch or fiber.
D) a and b
E) b and c

Question 15

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

A) eggs
B) beef
C) milk
D) poultry

Question 16

When fructose and glucose are bonded together they form:

A) table sugar.
B) malt sugar.
C) milk sugar.
D) fruit sugar.

Question 17

Carbohydrate has been rightly accused of being the fattening ingredient of foods; therefore, we need to consume fewer starchy foods.

Question 18

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

Question 19

Most unrefined plant foods contain a mix of fiber types.

Question 20

Carbohydrates form the first link in the food chain that supports all life on earth.

Question 21

Which of the following is the preferred fuel for most body functions?

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

Question 22

Which of the following is not an effect of fiber?

A) promotes weight gain and feeling of fullness
B) prevents constipation and hemorrhoids
C) reduces the risks of heart and artery disease
D) prevents appendicitis and diverticulosis

Question 23

The best way to lose fat, maintain lean body tissues, and stay healthy is to:

A) avoid all starchy foods.
B) control food portion sizes.
C) choose low-fiber vegetables.
D) eat more refined carbohydrates.

Question 24

Among the following, the form of starch that is most easily digested in the body is:

A) cooked beans.
B) oatmeal.
C) barley.
D) white flour.

Question 25

Potential harmful effects of too much fiber include:

A) hypoglycemia.
B) limited absorption of iron.
C) extreme weight loss.
D) a and b
E) b and c

Question 26

A desirable intake of dietary fiber is _____ daily, according to the DRI guidelines.

A) 5 grams per 1,000 calories
B) 14 grams per 1,000 calories
C) 14-15 grams
D) 40-55 grams

Question 27

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

A) it lowers risk of diabetes.
B) it alleviates constipation.
C) it lowers risk of hemorrhoids.
D) it may reduce risk of rectal cancer.

Question 28

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

A) oat bran
B) enriched bread
C) white rice
D) grapefruit juice

Question 29

All of the following groups are particularly vulnerable to harmful effects of consuming too much fiber except:

A) the elderly.
B) the malnourished.
C) adults.
D) children who consume no animal products.

Question 30

Which of the following foods has the greatest cholesterol lowering effect?

A) wheat bran
B) cabbage
C) brown rice
D) oat bran

Question 31

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) Glucose fragments can be linked together into molecules of body fat.
D) Body fat can be converted into glucose to feed the brain adequately.

Question 32

Digestion of most starch begins in the:

A) mouth.
B) esophagus.
C) stomach.
D) small intestine.

Question 33

Which of the following would be a good calcium source that would not cause symptoms in an adult with lactose intolerance?

A) fortified soy milk
B) cottage cheese
C) whole milk
D) yogurt with added milk solids

Question 34

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

A) fruits, vegetables, and grains
B) whole, unprocessed foods
C) purified fiber supplements
D) a and b
E) a and c

Question 35

Soluble fiber is described as "viscous" because it:

A) is tough and stringy.
B) is indigestible by human enzymes.
C) binds to minerals in the GI tract.
D) forms gels.

Question 36

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

A) 10%-35%
B) 45%-65%
C) 20%-35%
D) >65%

Question 37

Which of the following nutrients is not required by law to be added to refined grain products?

A) riboflavin
B) folate
C) magnesium
D) thiamin
E) niacin

Question 38

Which of the following is not a major source of soluble fiber?

A) fruits
B) legumes
C) vegetables
D) nonfat dairy

Question 39

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

Question 40

Current dietary guidelines for the United States recommend:

A) restricted intake of carbohydrates for individuals with diabetes.
B) increased consumption of all kinds of carbohydrates.
C) reduction in both simple and complex carbohydrate intakes.
D) increased consumption of fiber-rich, whole food sources of carbohydrate.

Question 41

How is dietary fiber beneficial to health?

A) Fiber can be broken down to glucose.
B) Soluble fiber prevents hypoglycemia.
C) Insoluble fiber aids in easing elimination.
D) Fiber often contains chelating agents.

Question 42

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

A) digestibility index.
B) glycemic index.
C) hypoglycemic index.
D) insulin index.

Question 43

Characteristics of type 2 diabetes include all of the following except:

A) insulin resistance of the body's cells.
B) blood glucose levels that rise too high.
C) rapid destruction of the pancreas.
D) blood insulin levels that rise too high.

Question 44

Plants store sucrose as starch because:

A) glucose is soluble in water.
B) the glucose would be washed away by rain.
C) glucose is insoluble in water.
D) a and b
E) b and c

Question 45

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 cannot join glucose units.

Question 46

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

A) their sugars are diluted in large volumes of water.
B) they also provide fiber.
C) they are less nutrient dense.
D) a and b
E) b and c

Question 47

Which of the following helps prevent type 2 diabetes?

A) maintaining a healthy weight
B) taking oral hypoglycemic agents
C) restricting protein intake
D) watching caffeine intake

Question 48

Which of the following is characteristic of type 1 diabetes?

A) the person's immune system attacks the cells of the pancreas
B) the pancreas no longer produces insulin
C) the person is usually overweight
D) a and b
E) b and c

Question 49

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

A) a slice of bread
B) ¹/₂ cup of cooked corn
C) 1 cup of dried fruit
D) a and b
E) b and c

Question 50

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.

Question 51

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

A) yes, because sucrose is only found in table sugar
B) no, because sucrose occurs naturally in many fruits and vegetables
C) no, because sucrose occurs in germinating seeds and arises during digestion
D) no, because sucrose is found in milk

Question 52

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

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

Question 53

The best diet for managing diabetes:

A) includes high-fiber foods.
B) is low in total carbohydrate.
C) provides adequate protein.
D) a and b
E) a and c

Question 54

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

A) pancreas.
B) liver.
C) stomach.
D) gallbladder.

Question 55

When selecting foods that have a lower glycemic index, which of the following would be recommended?

A) barley
B) cornflakes
C) boiled potatoes
D) enriched bread

Question 56

Factors that can lead to the development of hypoglycemia include all of the following except:

A) overuse of alcohol.
B) uncontrolled diabetes.
C) pancreatic cancer.
D) obesity.

Question 57

Which protein foods are good sources of carbohydrate?

A) lean beef and pork
B) fish and shellfish
C) legumes and nuts
D) poultry products

Question 58

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

A) glucose fragments.
B) glycogen bodies.
C) ketone bodies.
D) amino acids.

Question 59

A friend complains of blurred vision, cravings for sweets, weakness, and excessive thirst and urination. These symptoms are suggestive of:

A) lactose intolerance.
B) fasting.
C) hypoglycemia.
D) diabetes.

Question 60

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

A) serve sweet food warm.
B) reduce the sugar added to recipes by one-half.
C) use small amounts of sugar substitutes in place of sucrose.
D) a and b
E) a and c
Application-Level Multiple-Choice Items

Question 61

One of the main reasons that obesity contributes to type 2 diabetes is because:

A) inflammation in the tissues triggers them to resist insulin.
B) excess glucose builds up in the tissues.
C) increased blood lipids result in more fat available for storage.
D) abnormally high levels of insulin remove too much glucose from the blood.

Question 62

Which of the following would you recommend for a person with lactose intolerance?

A) large quantities of milk
B) moderate amounts of aged cheese
C) yogurt with live cultures
D) a and b
E) b and c

Question 63

What recommendations would you provide to someone trying to improve his workout?

A) Eat a small snack rich in complex carbohydrates 75 min. before the workout.
B) Drink some extra fluid before the workout.
C) Avoid caffeine-containing beverages before the workout.
D) a and b
E) b and c

Question 64

After chewing a piece of bread for awhile, you begin to experience a slightly sweet taste. This taste results from:

A) sucrose used in making bread.
B) an abnormal use of the carbohydrate in bread.
C) the liberation of maltose from starch.
D) one of the symptoms of diabetes.

Question 65

It would be appropriate to recommend high-fiber foods to someone trying to lose weight because:

A) fiber speeds up movement of foods through the upper digestive tract.
B) fiber promotes a feeling of fullness.
C) fiber may displace calorie-dense concentrated fats.
D) a and b
E) b and c

Question 66

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

A) Scientific evidence proves that low-fiber diets cause colon cancer, so fiber should be included in everyone's diet.
B) You cannot eat enough fiber to receive the benefit, so you need to also include fiber supplements.
C) Fiber does not play any role in the health of the colon, so it is not necessary to include large amounts in the diet.
D) Fiber in the colon provides short-chain fatty acids that provide energy to keep the colon cells healthy and resistant to chemical damage causing cell changes.

Question 67

The best bread choice to provide the whole grain you need in your diet would be:

A) enriched and fortified bread.
B) rye bread.
C) refined bread.
D) brown bread.

Question 68

Researchers studying the health effects of the glycemic index of foods have found that:

A) individuals with diabetes can consume low-glycemic index foods to lower blood glucose levels.
B) intake of high-glycemic index foods has resulted in higher heart disease rates in many populations of the world.
C) identification of the glycemic index score can help a person separate the "good carbs" from "bad carbs."
D) there is not enough evidence at this time to show that using the glycemic index to control carbohydrate intake is beneficial for health.

Question 69

Carbohydrates are essential to provide energy for the body because:

A) the glucose that is produced from them is vital to fuel most of the body's cells.
B) proteins are available only to provide building block materials for tissues.
C) ketone bodies produced from proteins do not provide adequate energy for cells.
D) fats are not able to provide any energy to the cells.

Question 70

To provide adequate control of diabetes, one of the best dietary recommendations would be to:

A) exclude all foods that contain added sugar from the diet.
B) increase dietary protein intakes to substitute for reduced carbohydrate.
C) use only low-glycemic index foods.
D) ensure that the fiber intake from food sources is adequate.

Question 71

You are trying to convince someone that a low-carbohydrate diet is undesirable. Reasons you would give to support your statement include:

A) fat is not normally used as fuel by the brain and nervous system.
B) gram for gram, carbohydrates donate fewer calories than dietary fats.
C) low-carbohydrate diets are expensive and require the purchase of special foods.
D) a and b
E) a and c

Question 72

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

A) insoluble fiber binds with cholesterol in the large intestine and is excreted in feces
B) viscous fiber binds with bile in the intestine and is excreted in feces
C) soluble fiber binds with cholesterol in the blood and is excreted by the liver
D) insoluble fiber converts to bile in the large intestine and binds with cholesterol

Question 73

You are teaching a client how to possibly lower blood cholesterol levels by consuming foods high in fiber. Which of the following foods would be least effective for this purpose?

A) oat bran cereals
B) whole-wheat breads
C) carrots
D) legumes

Question 74

When considering the health impact of diabetes it is important to remember that:

A) it only affects a small number of people compared to other chronic diseases.
B) if poorly controlled it can damage major organs and tissues in the body.
C) type 2 diabetes is never seen in children so is not of concern for them.
D) type 1 diabetes can be prevented by controlling sugar intake in the diet.

Question 75

The digestion and absorption of different types of carbohydrates in foods varies. For example:

A) disaccharides are easily split into monosaccharides in the intestine and absorbed.
B) starch is completely digested in the mouth by the enzymes in the saliva.
C) sucrose is absorbed into the blood and transported to the liver to be converted to glucose.
D) all starch is very easily digested.

Question 76

Hormones play an important role in regulating blood glucose levels. For example:

A) insulin stimulates glycogen release from muscles for body cells to use for energy.
B) glucagon decreases the removal of glucose from the blood during stress.
C) epinephrine increases breakdown of liver glycogen to provide glucose in times of danger.
D) insulin reduces glucose uptake and storage among fat cells.

Question 77

Is it possible to have too much fiber in your diet?

A) no, because the body will only digest what it needs and excrete the remainder
B) yes, because fiber will absorb water from the feces and cause constipation
C) yes, because some fibers bind with minerals and carry them out of the body
D) no, because excess fiber will be converted to glycogen and stored in the body

Question 78

Lactose intolerance can cause nutritional complications because:

A) the person affected will not be able to consume adequate carbohydrate.
B) inadequate calcium intake from avoiding dairy products can affect bone development.
C) it happens most frequently in young children who then will consume inadequate protein.
D) it results in the inability to eat any types or amounts of dairy products.

Question 79

How would you respond to someone who states that white bread is just as nutritious as whole-wheat bread?

A) White bread is just as nutritious because it has been enriched with iron, niacin, riboflavin, thiamin, and folate.
B) Whole-wheat bread is preferable because it is likely to contain several nutrients not added to white bread.
C) Whole-wheat bread is higher in fiber content than white bread.
D) a and b
E) b and c

Question 80

Which breakfast would provide the most fiber?

A) 2 oz. bran cereal with nonfat milk
B) 8 oz. yogurt sweetened with honey
C) 2 slices French toast (enriched bread)
D) 1 cup cream of wheat and 8 oz. orange juice