Deck 4: Carbohydrates: Plant-Derived Energy Nutrients

Question 1

In the body, the major storage sites for glycogen are the muscles and the

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

Answer 1

A

Question 2

Carbohydrates contain

A) carbon, nitrogen, and phosphorous.
B) carbon, sulfur, and potassium.
C) carbon, hydrogen, and oxygen.
D) carbon, helium, and sodium.

Answer 2

C

Question 3

The storage form of glucose in animals is

A) fructose.
B) starch.
C) glycogen.
D) raffinose.

Answer 3

C

Question 4

A disaccharide is formed by the chemical bonding of

A) two monosaccharides.
B) two polysaccharides.
C) one monosaccharide and one polysaccharide.
D) two oligosaccharides.

Question 5

Which of the following hormones is released when your blood sugar is too high?

A) insulin
B) estrogen
C) CCK
D) glucagon

Question 6

A 150-gram serving of cooked white rice that contains 42 grams of carbohydrate and has a Glycemic Index of 51 would have a Glycemic Load of

A) 48.2
B) 30.2
C) 21.4
D) 9

Question 7

Major fructose sources include

A) milk and cheese.
B) fruits.
C) meats and alternatives.
D) breads and cereals.

Question 8

Fructose is also known as

A) maltose.
B) levulose.
C) pectin.
D) sucralose.

Question 9

After a meal, which hormone is responsible for moving glucose into the body's cells?

A) glucagon
B) estrogen
C) CCK
D) insulin

Question 10

Which of the following carbohydrates is the end product of photosynthesis?

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

Question 11

Gluconeogenesis is

A) the synthesis of new glucose from amino acids.
B) the release of stored glycogen from the liver.
C) the process by which plants use sunlight to synthesize glucose.
D) the uptake of glucose by the body's cells.

Question 12

What is the major monosaccharide found in the body?

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

Question 13

Insulin is synthesized and released by the

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

Question 14

The term complex carbohydrates refers to

A) monosaccharides.
B) disaccharides.
C) polysaccharides.
D) glucose.

Question 15

Which of the following BEST describes the glycemic index?

A) an individual's glucose/insulin ratio in a fasted state
B) the amount of insulin required to metabolize 100 grams of glucose
C) the glucose content of a given food
D) the extent to which a given food raises blood glucose and insulin

Question 16

Which of the following is a monosaccharide?

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

Question 17

A technique employed by some endurance athletes to increase their storage of muscle glycogen is

A) ketosis.
B) carbohydrate loading.
C) glycogen surging.
D) gluconeogenesis.

Question 18

When fructose and glucose are bonded together, they form

A) sucrose.
B) maltose.
C) galactose.
D) lactose.

Question 19

Which of the following enzymes is found in the mouth?

A) lactase
B) maltase
C) pancreatic amylase
D) salivary amylase

Question 20

Which of the following are the preferred fuels for MOST body functions?

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

Question 21

Which of the following is NOT a health problem related to eating too much sugar?

A) hyperactivity in children
B) tooth decay
C) diabetes
D) obesity

Question 22

Individuals with which untreated disease are at risk for developing ketoacidosis?

A) hypertension
B) diabetes
C) diverticulitis
D) heart disease

Question 23

Which of the following are substances in plant foods that are NOT absorbed by the body?

A) starch
B) disaccharides
C) dietary fibre
D) simple sugars

Question 24

The term "enriched" on a food label signifies that

A) the nutrients in the food were lost during processing and then added back in.
B) nutrients were added to the food that did not originally exist in the food.
C) nutrients were added to the food that have additional health benefits beyond those naturally found in the food.
D) the food was processed without any artificial additives.

Question 25

Which of the following is an example of a soluble fibre?

A) lignins
B) cellulose
C) hemicelluloses
D) pectins

Question 26

If you consumed the upper AMDR limit for carbohydrate as part of a diet containing 2,500 kcal, approximately how many grams of carbohydrate would you ingest?

A) 200 grams
B) 350 grams
C) 400 grams
D) 660 grams

Question 27

Individuals with the disease phenylketonuria (PKU) should NOT consume the artificial sweetener aspartame. Why?

A) People with PKU are highly prone to development of diabetes.
B) People with PKU are allergic to the sweetener.
C) People with PKU experience severe headaches when they consume aspartame.
D) People with PKU cannot metabolize the amino acid phenylalanine.

Question 28

Up to what percentage of a person's total energy intake should carbohydrates make up, based on the Acceptable Macronutrient Distribution Range (AMDR)?

A) 15%
B) 30%
C) 65%
D) 70%

Question 29

Which of the following is NOT a symptom/side effect of ketosis?

A) bad breath
B) high blood cholesterol
C) dehydration
D) ketoacidosis (acidic pH of the blood)

Question 30

Which of the following hormones is NOT involved in maintaining blood glucose levels?

A) insulin
B) thyroxin
C) glucagon
D) epinephrine

Question 31

A diet low in fibre is associated with an increased risk of developing

A) kidney stones.
B) dental caries.
C) diabetes.
D) diverticulosis.

Question 32

Meat is NOT a good dietary source of glycogen. Why?

A) Glycogen is resistant to intestinal enzymes and cannot be broken down by the human digestive tract.
B) Most of the glycogen found in meat is broken down when the animal is slaughtered.
C) The highly branched structure of glycogen is difficult for human digestive enzymes to break apart.
D) Glycogen is a protein and will be broken down by the human digestive tract before it is absorbed in the small intestine.

Question 33

Mucilage is a type of fibre used to

A) thicken jams and yogurts.
B) promote regular bowel movements.
C) sweeten food.
D) stabilize foods.

Question 34

The insoluble fibre that provides the main structural component of plant cell walls is

A) lignan.
B) pectin.
C) mucilage.
D) cellulose.

Question 35

The richest dietary source of resistant starch is

A) fruit.
B) vegetables.
C) legumes.
D) whole grains.

Question 36

Which of the following is associated with the development of ketosis?

A) a diet that contains too much fat
B) a diet that contains insufficient fat
C) a diet that contains too much carbohydrate
D) a diet that contains insufficient carbohydrate

Question 37

How many grams of carbohydrate per day are recommended to supply energy to the brain in healthy individuals?

A) 75 grams
B) 100 grams
C) 130 grams
D) 160 grams

Question 38

Sugar alcohols are most often used in which of the following products?

A) diet sodas
B) baked confections
C) chewing gums
D) infant formulas

Question 39

In the absence of carbohydrate, what substances are produced from the incomplete breakdown of body fat?

A) amyloses
B) amylases
C) ketones
D) bacteria

Question 40

Which artificial sweetener was linked with bladder tumors in experimental animals but not in humans?

A) saccharin
B) sucralose
C) aspartame
D) acesulfame-K

Question 41

Mikayla's doctor has suggested that she increase the fibre content of her diet. Which of the following would NOT be good advice for Mikayla?

A) Drink at least eight 8-ounce glasses of water a day.
B) Purchase bread and grain products in which the first ingredient listed is "whole grain."
C) Add additional fibre by taking fibre supplements each day.
D) Avoid excessive amounts of fibre as this could result in bloating and gas.

Question 42

Diets high in simple sugar are associated with tooth decay and gum disease.

Question 43

A condition marked by blood glucose levels that are below normal fasting levels is

A) hypoglycemia.
B) type 1 diabetes.
C) type 2 diabetes.
D) ketoacidosis.

Question 44

Foods in which nutrients are added that did not originally exist in that food are known as

A) enriched.
B) fortified.
C) genetically modified.
D) organic.

Question 45

A high-fibre diet might help decrease blood cholesterol levels by

A) preventing ketosis.
B) keeping stools soft.
C) trapping cholesterol in pockets in the large intestine.
D) causing fibre to bind with bile and more cholesterol to be excreted.

Question 46

When blood glucose levels drop, which hormone brings glucose out of storage to raise blood glucose levels?

A) insulin
B) glucagon
C) glycogen
D) adrenaline

Question 47

Which of the following artificial sweeteners is made from sucrose?

A) aspartame
B) sucralose
C) acesulfame-K
D) saccharine

Question 48

The primary energy source used by the body at rest is

A) carbohydrates.
B) protein.
C) fat.
D) glycogen.

Question 49

Ketoacidosis can result in

A) muscle growth.
B) coma and death.
C) increased storage of glycogen in muscles.
D) an increase in appetite.

Question 50

Glycogen is NOT a good source of dietary carbohydrate.

Question 51

The AI for fibre for women is

A) 25 grams/day.
B) 28 grams/day.
C) 35 grams/day.
D) 38 grams/day.

Question 52

Secreted by the adrenal glands, the hormones epinephrine and norepinephrine regulate blood glucose levels by

A) assisting transport of glucose into cells.
B) stimulating the liver to store glycogen.
C) increasing glycogen breakdown in the liver.
D) inhibiting gluconeogenesis.

Question 53

Overconsumption of simple sugars causes hyperactivity and behavioral problems in children.

Question 54

Fructose is the sweetest natural sugar.

Question 55

Due to the fermentation process, alcoholic beverages are rich sources of dietary maltose.

Question 56

In the diet, the nondigestible parts of plants that form the support structures of leaves, stems, and seeds are known as

A) functional fibre.
B) dietary fibre.
C) total fibre.
D) starches.

Question 57

A lack of fibre in the diet can lead to sacs or pouches that protrude from the wall of the large intestine in the disease called

A) celiac disease.
B) Crohn's disease.
C) colon cancer.
D) diverticulosis.

Question 58

Aspartame cannot be used to prepare cooked foods because

A) heat destroys its flavor.
B) its amino acids form ketones.
C) its glycemic load becomes too high.
D) once it is heated, the body cannot metabolize it.

Question 59

The glycemic load of a food is determined by the grams of carbohydrate it contains multiplied by its

A) weight.
B) protein content.
C) fat content.
D) glycemic index.

Question 60

When consumed, a high glycemic-index food can cause a sudden rise in blood glucose levels.

Question 61

The liver converts fructose and galactose to glucose.

Question 62

Saccharin use is associated with an increased risk of bladder cancer in humans.

Question 63

Fibre is composed of long chains of monosaccharides.

Question 64

The Tolerable Upper Intake Level for sugar is 300 grams a day.

Question 65

Research has shown that aspartame promotes the development of Alzheimer's disease.

Question 66

Red blood cells can only use glucose for energy.

Question 67

Sweetened soft drinks are the most common source of added sugars in the Canadian diet.

Question 68

Eating large amounts of sugar can temporarily cause diabetes.

Question 69

Hypoglycemia is seen ONLY in people with type 1 diabetes.

Question 70

A diet high in simple sugars has been shown to increase both triglycerides and "bad" cholesterol in the blood.

Question 71

Fat is the primary fuel for the brain.

Question 72

Protection against heart disease is a potential benefit of a diet rich in simple sugar.

Question 73

The glycogen stored in muscle cells is used primarily to provide glucose for red blood cells.

Question 74

Lactose is composed of one molecule of glucose and one molecule of galactose.

Question 75

The storage form of glucose in animals is glucagon.

Question 76

In photosynthesis, the pigment maltose absorbs sunlight to make glucose.

Question 77

It is safe for pregnant women to consume artificial sweeteners in moderate amounts.

Question 78

Because they are not digested in humans, resistant starches are harmful to the colon.

Question 79

Excessive production of insulin can result in hypoglycemia.

Question 80

Carbohydrate digestion ceases in the stomach because the pH of the stomach inactivates salivary amylase.