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

Question 1

What is the term used to describe the small fat fragments produced by the fermenting action of bacteria on soluble fibres?

A) binder
B) granule
C) butyrate
D) chelating agent

Answer 1

C

Question 2

Where in the body does the digestion of most starch begin?

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

Answer 2

B

Question 3

What is the first organ to respond when the blood glucose level rises after a meal?

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

Answer 3

A

Question 4

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

Question 5

Which of the following artificial sweeteners is obtained from a naturally sweet herb?

A) sucralose
B) aspartame
C) stevia
D) saccharin

Question 6

Which of the following statements most accurately describes the process of breaking down complex carbohydrate in the body?

A) starch digestion ceases in the stomach
B) digestion of starch begins in the small intestine
C) salivary enzymes split starch into fructose
D) starch undergoes one split to yield free monosaccharides

Question 7

What is the term used to describe a painful condition in which inflamed pouches of the intestinal wall extend or balloon out?

A) irritable bowel syndrome
B) hemorrhoids
C) diverticulitis
D) constipation

Question 8

Which of the following actions would be the most helpful in the prevention of type 2 diabetes?

A) restricting caffeine intake
B) taking oral hypoglycemic agents
C) maintaining a healthy body weight
D) consuming refined grains

Question 9

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

Question 10

Which of the following food items contains cellulose and hemicellulose?

A) brown rice
B) sesame seeds
C) chickpeas
D) oats

Question 11

Sugar alcohols contain ethanol and other intoxicants.

Question 12

Bacteria produce acid for 20 to 30 minutes after exposure to sugar.

Question 13

Populations whose diets have no more than 10 percent of Calories from sugar have a low prevalence of dental caries.

Question 14

Green plants make carbohydrate through photosynthesis.

Question 15

Current evidence indicates that moderate intakes of artificial sweeteners pose no health risks for adults.

Question 16

Milk allergy is a serious problem related to lactose intolerance

Question 17

Which of the following effects does total fibre intake have on the human body?

A) increases cholesterol and glucose levels
B) initiates cancers of the colon and rectum
C) alleviates constipation and decreases risk for hemorrhoids
D) promotes weight gain and a feeling of fullness

Question 18

The adequate intake of fibre for a healthy 40-year-old man is 25 grams of total fibre daily.

Question 19

If 1/2 cup (125 mL) of chili contains 6 grams of fibre, how much fibre would you consume from 1½ cups (375 mL) of chili?

A) 9 grams
B) 12 grams
C) 15 grams
D) 18 grams

Question 20

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

Question 21

Which of the following beverages is an ideal choice after exercising?

A) caffeine-enriched drinks
B) carbonated diet soda
C) diluted fruit punch
D) chocolate milk

Question 22

Which of the following micronutrients can be destroyed by chelating agents?

A) iron
B) selenium
C) phosphorous
D) folate

Question 23

What is the term used to describe the condition in which blood glucose levels are higher than normal, yet below the values to be diagnosed with diabetes?

A) glucagon intolerance
B) insulin resistance
C) hypoglycemia
D) prediabetes

Question 24

Which of the following foods would be the best calcium source for an adult with a milk allergy?

A) yogurt
B) canned salmon with bones
C) orange juice
D) aged cheese

Question 25

What is the name for the scale that measures and ranks the extent to which a food raises the blood glucose level and elicits an insulin response as compared to its response to pure glucose?

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

Question 26

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

A) wheat bran
B) legumes
C) carrots
D) oat bran

Question 27

Which of the following statements most accurately describes type 1 diabetes?

A) the immune system attacks the cells of the pancreas
B) the pancreas produces too much insulin
C) the person is usually overweight
D) type 1 diabetes is controlled by diet only

Question 28

The effects of poorly managed diabetes can be severe and include which of the following conditions?

A) asthma
B) osteoporosis
C) lactose intolerance
D) kidney disease

Question 29

Approximately how many grams of carbohydrate per day are needed to feed the brain and reduce ketosis?

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

Question 30

You are teaching clients how to lower their blood cholesterol levels by consuming foods high in fibre. Which of the following foods would you recommend for this purpose?

A) barley
B) brown rice
C) whole-wheat bread
D) banana

Question 31

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

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

Question 32

According to the Dietary Reference Intakes (DRI), what is the recommended range of daily carbohydrate consumption for healthy adults?

A) 45-50%
B) 50-60%
C) 40-60%
D) 45-65%

Question 33

Which one of the following foods contains carbohydrate?

A) milk
B) eggs
C) chicken breast
D) olive oil

Question 34

According to the Dietary Reference Intakes (DRI) recommendations, how many grams of dietary fibre is an adequate daily intake for women aged 19 to 50 years?

A) 21 grams
B) 25 grams
C) 30 grams
D) 38 grams

Question 35

What metabolic pathway takes place in the cytoplasm of cells and releases a small amount of energy by splitting glucose in half?

A) ketosis
B) glycolysis
C) Krebs cycle
D) protein-sparing action

Question 36

What part of the wheat grain contains the most fibre?

A) endosperm
B) chaff
C) germ
D) bran

Question 37

What group of fibres is often gummy and used to add thickness to foods?

A) nonviscous
B) digestible
C) total
D) soluble

Question 38

Which of the following synthetic sweeteners should be avoided by individuals with phenylketonuria (PKU)?

A) neotame
B) aspartame
C) saccharin
D) sucralose

Question 39

Which of the following carbohydrate sources is considered a polysaccharide?

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

Question 40

What is the main determinant for causing dental caries?

A) the amount of protective enamel on teeth
B) the length of time food stays in the mouth
C) how acidic the food item is
D) the bacterial content of the food

Question 41

Which of the following statements best describes glycogen?

A) easily detectable in meat once an animal has been slaughtered
B) a major source of complex carbohydrate found in food
C) the body's storage form of glucose
D) the indigestible parts of plant foods

Question 42

Type 2 diabetes can be described by which of the following characteristics?

A) the symptoms are relatively severe at diagnosis
B) primarily diagnosed in children with low body fatness
C) the body's cells resist insulin's action
D) treatment requires insulin injections

Question 43

The World Health Organization advises individuals to consume a maximum of what percentage of their total daily Calories from added sugar?

A) 5%
B) 8%
C) 10%
D) 12%

Question 44

What is the name used for the acidic fat-related compounds that develop in the body from the incomplete breakdown of fat in the absence of carbohydrate?

A) ketone bodies
B) glucose bodies
C) lactic bodies
D) pH bodies

Question 45

What is the preferred fuel for most body functions?

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

Question 46

Which of the following sugars is found in germinating seeds?

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

Question 47

Which of the following foods may be helpful in minimizing the effect of acids on teeth and in restoring damaged tooth enamel?

A) crackers
B) potato chips
C) spinach
D) cheese

Question 48

Which of the following conditions or diseases does insoluble fibre protect against?

A) cataracts
B) osteoporosis
C) muscular dystrophy
D) appendicitis

Question 49

A friend complains of cravings for sweets, excessive thirst and urination, weakness, and blurred vision. What condition might these symptoms indicate?

A) milk allergy
B) hypoglycemia
C) lactose intolerance
D) diabetes

Question 50

After chewing a piece of bread for a while, you begin to experience a slightly sweet taste. What is contributing to this new taste sensation?

A) liberation of maltose from starch
B) abnormal use of the carbohydrate in bread
C) sucrose used in bread making
D) a symptom of diabetes

Question 51

Which of the following statements is accurate regarding the nutritional value of whole-wheat bread compared to white bread?

A) white bread has been fortified with iron, niacin, riboflavin, thiamin, and folate
B) white bread has less starch from the endosperm
C) whole-wheat bread is higher in protein content than white bread
D) whole-wheat bread contains a protective fibrous coating around a grain

Question 52

Which of the following foods would be the most acceptable for a person with lactose intolerance?

A) ice cream
B) aged cheese
C) low fat cottage cheese
D) milk

Question 53

What is a potential harmful side effect of consuming too much fibre?

A) excessive absorption of iron
B) dehydration
C) extreme energy intake
D) deficient cholesterol levels

Question 54

Which of the following descriptions best explains the process of enriching foods?

A) adding nutrients to a food to increase the health properties
B) removing the coarse parts of food products
C) adding back the endosperm that was bleached for softness and whiteness
D) replacing nutrients in foods that may have been lost in processing

Question 55

Which of the following monosaccharides is responsible for the sweet taste of fruit?

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

Question 56

Which of the following dietary approaches would be most likely to relieve symptoms of postprandial hypoglycemia?

A) eating regularly timed meals
B) drinking a glass of wine with meals
C) limiting the intake of complex carbohydrates
D) consuming balanced meals containing simple sugars

Question 57

Which of the following foods is considered a source of soluble fibre?

A) oatmeal
B) strings of celery
C) wheat bran
D) skins of corn kernels

Question 58

What term is used to describe the attractive appearance, aroma, and taste of carbohydrate-containing foods when exposed to heat?

A) browning
B) fermentation
C) preservative
D) viscosity

Question 59

What could you do to magnify the sweetness of foods without increasing Calorie intake?

A) add a tiny pinch of pepper
B) use honey in place of sucrose
C) replace sucrose with a sugar substitute
D) serve the food at room temperature

Question 60

Which type of sugar contains 95% pure sucrose?

A) confectioner's sugar
B) granulated sugar
C) brown sugar
D) invert sugar

Question 61

Which of the following people would be most likely to develop type 2 diabetes?

A) an obese man
B) a thin teenager
C) a newborn baby
D) a pregnant woman

Question 62

Which of the following sugars is formed when fructose and glucose are bonded together?

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

Question 63

Instructions: Match the food item with the correct fibre group each food represents.
a.soluble fibre
b.insoluble fibre
skins of corn kernels

Question 64

Which of the following foods contains fructose?

A) milk
B) soft drinks
C) potatoes
D) germinating seeds

Question 65

Instructions: Match the food item with the correct fibre group each food represents.
a.soluble fibre
b.insoluble fibre
legumes

Question 66

What is the name for the fraction of starch found in raw potatoes that is either digested slowly or not at all?

A) resistant starch
B) raw starch
C) complex starch
D) negative starch

Question 67

What part of the wheat grain are we eating when consuming refined white bread?

A) endosperm
B) chaff
C) germ
D) bran

Question 68

In Canada, which of the following products is restricted to use as a tabletop sweetener on the advice of a physician?

A) tagatose
B) aspartame
C) cyclamate
D) stevia

Question 69

Which of the following foods causes blood sugar to rise the highest, shortly after consumption?

A) brown rice
B) white bread
C) ice cream
D) peanuts

Question 70

List four conditions that fibre is best known to protect against.

Question 71

What approach has been used by some food manufacturers to create "low carbohydrate" bread?

A) slicing bread thinly
B) adding inulin fibre
C) including salt as an ingredient
D) using lower-starch wheat fibre

Question 72

What viscous fibre is used to give jam its gelling quality?

A) guar gum
B) cellulose
C) pectin
D) psyllium

Question 73

How might a diet with a lower glycemic load meaningfully benefit people with diabetes who are attempting to regulate their blood glucose?

Question 74

Which of the following nutrients is required by Canadian law to be added to refined grain products?

A) riboflavin
B) pyridoxine
C) calcium
D) magnesium

Question 75

Describe the tasks of the various body systems in breaking down carbohydrate into glucose to fuel the cells' work.

Question 76

What is the name of the most-used monosaccharide inside the body?

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

Question 77

Instructions: Match the food item with the correct fibre group each food represents.
a.soluble fibre
b.insoluble fibre
wheat bran

Question 78

Which of the following symptoms is experienced by an individual with postprandial hypoglycemia?

A) increased urination
B) increased energy
C) increased dizziness
D) increased concentration

Question 79

Instructions: Match the food item with the correct fibre group each food represents.
a.soluble fibre
b.insoluble fibre
oats

Question 80

Describe the potential harmful effects of excessive fibre intake.