Deck 4: The Carbohydrates: Sugars,Starches and Fibers

Question 1

Pectin from fruit is an example of a ________ fiber.

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

Answer 1

B

Question 2

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

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

Answer 2

D

Question 3

Which part of the GI tract does not actively digest carbohydrates? 

A) Small intestine 
B) Pancreas 
C) Salivary glands 
D) Stomach 
E) Mouth

Answer 3

D

Question 4

Which of the following enzymes begins digestion? 

A) Amylase 
B) Maltase 
C) Sucrase 
D) Lactase 
E) Pancreatic amylase

Question 5

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 6

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 7

Which of the following is a monosaccharide sometimes known blood sugar? 

A) Glucose 
B) Maltose 
C) Sucrose 
D) Fructose 
E) Galactose

Question 8

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 9

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

Question 10

The combination of galactose and glucose make the principle carbohydrate of ________.

A) milk 
B) table sugar 
C) barley 
D) brown sugar 
E) wheat

Question 11

Which monosaccharide is found abundantly in fruits? 

A) Glucose 
B) Maltose 
C) Sucrose 
D) Fructose 
E) Galactose

Question 12

What undigested carbohydrate lingers in the stomach creating satiety? 

A) Fiber 
B) Starch 
C) Glycogen 
D) Lactose 
E) Sucrose

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

Glycogen is found to only a limited extent in ________.

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

Question 15

Condensation is a chemical reaction that releases ________.

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

Question 16

Which statement about non-digestible 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 17

Foods rich in carbohydrates include all _______ foods.

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

Question 18

Which disaccharide is commonly called table sugar? 

A) Maltose 
B) Sucrose 
C) Lactose 
D) Fructose 
E) Galactose

Question 19

Which compound is a storage form of energy for the body? 

A) Fiber 
B) Starch 
C) Sucrose 
D) Glycogen 
E) Lactose

Question 20

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

A) Fiber 
B) Glycogen 
C) Lactose 
D) Starch 
E) Sucrose

Question 21

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 22

What is the "fight or flight" hormone,formerly called adrenaline? 

A) Epinephrine 
B) Insulin 
C) Glucagon 
D) Leptin 
E) Gastrin

Question 23

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

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

Question 24

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 25

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 26

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 27

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 28

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 29

Which statement accurately describes 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 last decade. 
D) Dietary management should focus on total carbohydrate intake. 
E) The best preventative measure for type 1 diabetes is a healthy body weight.

Question 30

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

A) one day 
B) three days 
C) one week 
D) 10 days 
E) two weeks

Question 31

Beverages account for about ________ of the added sugars consumed in the U.S.

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

Question 32

Which fasting blood glucose level would be in the normal range? 

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

Question 33

How many people in the world digest and absorb lactose efficiently throughout their adult life? 

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

Question 34

Fructose and galactose are mostly metabolized through the ________.

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

Question 35

When blood glucose falls,which organ responds first? 

A) Brain 
B) Liver 
C) Muscle 
D) Pancreas 
E) Gallbladder

Question 36

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 37

Which fruit has a high glycemic index? 

A) Apples 
B) Watermelon 
C) Bananas 
D) Peaches 
E) Pineapple

Question 38

What 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 39

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 40

The liver stores about ________ of the body's total glycogen.

A) 10% 
B) 25% 
C) 33% 
D) 50% 
E) 75%

Question 41

Which sweetener is formed from nectar and always contains a mixture of sucrose,fructose,and glucose? 

A) Blackstrap molasses 
B) Honey 
C) Brown sugar 
D) High-fructose corn syrup 
E) Malt syrup

Question 42

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 43

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

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

Question 44

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

A) Corn 
B) Green beans 
C) Broccoli 
D) Tomatoes 
E) Cauliflower

Question 45

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 46

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

A) 8 
B) 16 
C) 32 
D) 48 
E) 70

Question 47

Which sugar is only sold in liquid form and 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 48

Which protein provides about 20 grams of carbohydrate in a ½-cup serving? 

A) Nuts 
B) Chicken 
C) Red meat 
D) Legumes 
E) Pork

Question 49

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 50

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 51

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 52

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

A) Stevia 
B) Aspartame 
C) Saccharine 
D) Sucralose 
E) Advantame

Question 53

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

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

Question 54

Given the average minimum amount of glucose used by the brain,the Recommended Daily Allowance for carbohydrate is ________g.

A) 10 
B) 45 
C) 130 
D) 250 
E) 400

Question 55

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

A) are acidic 
B) have a high pH 
C) resist starch 
D) offer insufficient fluoride 
E) an organic base

Question 56

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 57

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 58

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 fibers effects on health.

Question 59

Replacing simple carbohydrates with complex carbs typically results in a diet that is higher in ________.

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

Question 60

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 61

Which food will provide 5 to 8 grams of fiber? 

A) ½ cup cooked oatmeal 
B) 1 cup of raw bean sprouts 
C) 1/2 cup chopped raw carrots 
D) 1 medium kiwi 
E) 1/2 cup black beans

Question 62

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 63

The decay of teeth is ________.

Question 64

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 65

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.

Question 66

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

Question 67

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

Question 68

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 69

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 70

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

Question 71

Fibers that have gel-forming properties are ________.

Question 72

A lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides is called ________.

Question 73

Plant polysaccharides composed of many glucose molecules are ________.

Question 74

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

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

Question 75

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

Question 76

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 grams of carbohydrate.

Question 77

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 78

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

Question 79

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 ounces per day. 
E) Drinking water instead of soda can help a person lose 10 pounds in one year.

Question 80

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