Deck 4: Carbohydrates

Question 1

Adequate intakes of ______ may play a role in the prevention of colon cancer.

A)dietary fiber
B)saccharin
C)high fructose corn syrup
D)starch

Answer 1

A

Question 2

When blood glucose levels drop below normal,hormones signal the breakdown of ______,which releases glucose into the blood.

A)stored fat
B)liver glycogen
C)amino acids from muscle
D)ketones

Answer 2

B

Question 3

______ is a condition in which one lacks lactase.Symptoms include gas and bloating after consuming dairy products.

A)Milk allergy
B)Celiac disease
C)Lactose intolerance
D)Galactosemia

Answer 3

C

Question 4

_______ is the major monosaccharide found in the body.

A)Fructose
B)Glucose
C)Lactose
D)Sucrose

Question 5

The red blood cells and brain are two body tissues that derive most of their energy from

A)fat.
B)protein.
C)glucose.
D)iron.

Question 6

The Food and Nutrition Board recommends that Americans consume ______ of their total calories from carbohydrates.

A)10% to 25%
B)25% to 50%
C)45% to 65%
D)60% to 75%

Question 7

The monosaccharides important in nutrition are fructose,glucose,and

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

Question 8

Polysaccharides that cannot be digested by human digestive enzymes,and therefore cannot be absorbed,are called

A)amylose.
B)fiber.
C)glycogen.
D)starch.

Question 9

The disaccharides important in nutrition are sucrose,maltose,and

A)lactose.
B)fructose.
C)dextrose.
D)galactose.

Question 10

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 11

The hormone _______ is released from the pancreas when blood glucose is elevated above a normal range.

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

Question 12

When too little dietary carbohydrate is available to meet energy needs,______ arise as byproducts of partial fat metabolism.

A)polysaccharides
B)ketones
C)monosaccharides
D)fatty acids

Question 13

After absorption,galactose is converted to ________ in the liver.

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

Question 14

Excessive sugar intake is related to development of dental caries because

A)oral bacteria produce acids that dissolve tooth enamel when they metabolize sugars.
B)sugar leaches calcium and phosphorus out of teeth.
C)salivary amylase dissolves tooth enamel during carbohydrate digestion.
D)sugars make the saliva more alkaline,causing damage to tooth enamel.

Question 15

The scientific name for milk sugar is

A)maltose.
B)glucose.
C)mannose.
D)lactose.

Question 16

Which of the following is a true statement about the effects of sugar?

A)Prolonged exposure of the teeth to simple sugars from snacks and drinks promotes dental caries.
B)A high-sugar diet causes hyperactivity among children.
C)A high sugar intake is not problematic as long as the overall diet is low in fat.
D)Natural sources of sugar,like honey,are lower in calories than their processed counterparts,such as high fructose corn syrup.

Question 17

Which of the following is not a monosaccharide?

A)Galactose
B)Fructose
C)Lactose
D)Glucose

Question 18

The main function of glucose is to supply _______ for the body.

A)energy
B)vitamins
C)structure
D)hormones

Question 19

Carbohydrate digestion begins in the

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

Question 20

Major fructose sources include

A)milk and cheese.
B)fruits and sweetened beverages.
C)fruits and vegetables.
D)nuts and seeds.

Question 21

Which of the following is not true of carbohydrate absorption?

A)Monosaccharides can enter the villi.
B)End products of carbohydrate digestion are transported through the portal vein to the liver.
C)Maltose is transported through the portal vein to the liver.
D)Disaccharides are digested to monosaccharides by enzymes that are attached to intestinal cells.

Question 22

Those with lactose intolerance usually can consume all the following except

A)small servings of milk products.
B)hard cheeses.
C)yogurt containing active cultures.
D)milk shakes made with skim milk.

Question 23

What is the fate of disaccharides not digested in the small intestine?

A)They pass into the colon and are absorbed.
B)They pass into the colon and are fermented by bacteria.
C)They are absorbed and converted to glycogen.
D)They are absorbed and converted to fat.

Question 24

Which of the following describes the process of starch digestion?

A)Starch to lactose to galactose
B)Starch to maltose to glucose
C)Starch to glycogen to glucose
D)Starch to sucrose to fructose

Question 25

The major symptoms of lactose intolerance are

A)gas,abdominal pain,and distention.
B)a rash,sneezing,and stuffy nose.
C)a headache and chest pain.
D)nausea and vomiting.

Question 26

Which of the following is true about carbohydrate digestion?

A)Carbohydrate digestion is assisted by cooking,which softens tough skins.
B)Carbohydrate digestion begins in the stomach.
C)Chewing food does not assist in carbohydrate digestion.
D)Saliva production does not influence starch digestion.

Question 27

The term "simple carbohydrates" refers to

A)starch.
B)monosaccharides and disaccharides.
C)fiber.
D)polysaccharides.

Question 28

The food components that yield the highest percentage of calories from carbohydrates are

A)corn flakes,rice,bread,and noodles.
B)peas,broccoli,oatmeal,dry beans and other legumes.
C)cream pies,French fries,and fat-free milk.
D)table sugar,honey,jam,jelly,fruit,and plain baked potatoes.

Question 29

Glucose is absorbed via ______ absorption.

A)passive
B)facilitated
C)active
D)participatory

Question 30

What enzyme is responsible for carbohydrate digestion in the small intestine?

A)Salivary amylase
B)Bicarbonate
C)Pancreatic proteases
D)Pancreatic amylase

Question 31

Which of the following is a major source of lactose?

A)Skim milk
B)Broccoli
C)Apples
D)Honey

Question 32

Lactose intolerance is caused by

A)a milk allergy.
B)lactase deficiency.
C)milk bacteria.
D)intestinal bacteria.

Question 33

Which of the following combinations of monosaccharides is true?

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

Question 34

The process that plants use to make glucose from carbon dioxide and water in the presence of the sun's heat and light is called

A)biosynthesis.
B)anabolism.
C)photosynthesis.
D)glycogenesis.

Question 35

The monosaccharides important in nutrition are

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

Question 36

What is the major monosaccharide found in the body?

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

Question 37

Glucose also is known as

A)levulose.
B)ribose.
C)maltose.
D)dextrose.

Question 38

Of the following,which is a major source of sucrose?

A)Alcohol
B)Fruits
C)Grains
D)Sugar cane

Question 39

Amylase is

A)an indigestible fiber.
B)a branched chain of glucose units.
C)an enzyme that digests starch.
D)a straight chain of glucose units.

Question 40

Carbohydrate digestion begins in the

A)stomach with gastric lipase.
B)stomach with peptic amylase.
C)mouth with salivary amylase.
D)small intestine with pancreatic amylase.

Question 41

For which of the following is glucose most critical as an energy source?

A)Muscles
B)Brain
C)Liver
D)Heart

Question 42

The glycemic index (GI)is a measurement of how a carbohydrate-containing food raises

A)blood glucose.
B)liver glycogen.
C)insulin released from the pancreas.
D)glycogen stored in muscle.

Question 43

Glycogen is

A)a highly branched polysaccharide.
B)stored in the absence of dietary carbohydrate.
C)a straight chain of glucoses linked together.
D)a hormone for blood glucose regulation.

Question 44

When insulin is released,it causes

A)the liver to break down glycogen and release glucose into the blood.
B)muscle and fat cells to take up glucose from the blood.
C)fat breakdown and release from fat tissue.
D)the liver to make glycogen from protein.

Question 45

Dietary fiber may play a key role in the prevention of which type of cancer?

A)Colon
B)Liver
C)Pancreatic
D)Stomach

Question 46

Which of the following has the most starch?

A)1 medium orange
B)1 cup of kidney beans
C)8 fluid ounces of milk
D)4 ounces of meat

Question 47

Starch is comprised of hundreds and perhaps thousands of which molecule?

A)Fructose
B)Glycerol
C)Glucose
D)Galactose

Question 48

Which of the following is not true of dietary fibers?

A)They are mostly polysaccharides.
B)The bonds between sugar units cannot be broken by human digestive enzymes.
C)They cannot be absorbed by the small intestine.
D)They are absorbed in the large intestine.

Question 49

You are on a diet and eating less than 50 grams of carbohydrate per day.The claim made in the diet educational materials is that carbohydrate is the main culprit in being overweight,so it must be restricted.Which of the following will happen as a result of this low carbohydrate diet?

A)Proteins in muscles,heart,and other vital organs will be broken down into amino acids to make needed glucose,over time weakening the muscles and organs.
B)Fat will be broken down and used as the exclusive fuel,leading to considerable fat loss and little health risk.
C)Ketones will be produced from partial protein metabolism to be used for energy.
D)Fat will be broken down and converted to glucose that will be used as the primary energy source.

Question 50

Viscous (soluble)fibers

A)increase stool size significantly.
B)are not readily fermented by intestinal bacteria.
C)cannot dissolve in water.
D)help to lower blood cholesterol.

Question 51

Which of the following hormones is released during stressful times to increase blood glucose levels,making more energy available for use?

A)Insulin
B)Epinephrine
C)Glycogen
D)Progesterone

Question 52

Which of the following hormones is released to correct a hypoglycemic state?

A)Insulin
B)Testosterone
C)Estrogen
D)Glucagon

Question 53

Dietary fibers primarily are

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

Question 54

Which of the following hormones corrects a hyperglycemic state?

A)Insulin
B)Epinephrine
C)Cortisol
D)Glucagon

Question 55

The major storage sites for glycogen are

A)muscles and liver.
B)kidney and muscles.
C)liver and kidney.
D)liver and pancreas.

Question 56

Which of the following foods is the best source of viscous (soluble)fiber?

A)Broccoli
B)Kidney beans
C)Whole wheat bread
D)Sunflower seeds

Question 57

Which organ will first receive sugars after they are absorbed into the blood?

A)Kidney
B)Heart
C)Liver
D)Pancreas

Question 58

Which of the following is categorized as viscous (soluble)fiber?

A)Pectin
B)Cellulose
C)Hemicellulose
D)Lignin

Question 59

The main function of glucose is to

A)serve as raw material to build tissue.
B)work with enzymes to carry out chemical reactions.
C)repair tissue.
D)supply energy.

Question 60

Amylose is

A)a long,straight glucose chain.
B)branched glucose chains.
C)a long,straight fatty acid chain.
D)branched amino acid chains.

Question 61

The Dietary Guidelines for Americans recommend limiting intake of

A)added sugars.
B)whole grains.
C)dietary fiber.
D)carbohydrates.

Question 62

Which of the following describes type 2 diabetes mellitus?

A)Most often diagnosed during childhood
B)Associated with a tendency to develop ketosis
C)Sometimes caused by viral infection
D)Strongly associated with obesity

Question 63

Which of the following is not a metabolic syndrome risk indicator?

A)High blood pressure
B)High HDL cholesterol
C)Elevated glucose
D)Elevated triglycerides

Question 64

Individuals with phenylketonuria should avoid

A)stevia.
B)aspartame.
C)high fructose corn syrup.
D)saccharin.

Question 65

Medical conditions related to metabolic syndrome are

A)type 1 diabetes,coronary artery disease,and cancer.
B)type 1 diabetes,coronary artery disease,and stroke.
C)type 2 diabetes,coronary artery disease,and stroke.
D)type 2 diabetes,coronary artery disease,and cancer.

Question 66

Which of the following foods is the best source of insoluble (nonfermentable)fiber?

A)Kidney beans
B)English muffins made with enriched flour
C)Broccoli
D)Corn flakes

Question 67

Sucralose (Splenda®)is ______ times sweeter than sucrose.

A)100
B)250
C)500
D)600

Question 68

The Adequate Intake for fiber for an adult woman who consumes about 1800 kcal per day is

A)10 grams per day.
B)18 grams per day.
C)25 grams per day.
D)38 grams per day.

Question 69

Which of the following breakfasts would be highest in carbohydrate?

A)Grapefruit half,2 fried eggs,3 bacon slices,1 slice of toast with butter,coffee
B)8 ounces orange juice,2 cups Cream of Wheat with 2 tablespoons sugar,English muffin with jelly,1 cup whole milk
C)8 ounces orange juice,1/2 cup fresh blueberries,8 ounces nonfat yogurt,coffee
D)1 cup whole milk,2 ounces sausage,2 fried eggs,1 slice of toast with butter

Question 70

When eating a high-fiber diet,one should ______ fluid intake.

A)decrease
B)increase
C)not change

Question 71

The primary goal of dietary management of type 2 diabetes mellitus is to

A)achieve a healthy body weight.
B)eat regular meals.
C)maintain a constant ratio of carbohydrate to protein to fat throughout the day.
D)avoid sugar.

Question 72

Sucralose (Splenda®)is made by adding

A)lactose to sucrose.
B)chlorines to sucrose.
C)sucrose to galactose.
D)sucrose to glucose.

Question 73

The Adequate Intake for fiber for an adult man who consumes about 2700 kcal per day is

A)10 grams per day.
B)18 grams per day.
C)25 grams per day.
D)38 grams per day.

Question 74

Isolated nondigestible carbohydrates that are added to food because they have beneficial physiological effects in human beings are called

A)phytochemicals.
B)functional fiber.
C)dietary supplements.
D)amylopectin.

Question 75

Which of the following describes type 1 diabetes mellitus?

A)Arises most commonly in adulthood
B)Caused by insensitivity of fat and muscle cells to insulin
C)Often associated with obesity
D)Caused by lack of insulin production

Question 76

The Dietary Guidelines recommend limiting added sugar intake to ______ of total kilocalories.

A)10%
B)15%
C)20%
D)25%

Question 77

The two forms of starch found in food are

A)amylose and amylopectin.
B)maltose and mannose.
C)glycogen and glucagon.
D)soluble and insoluble.

Question 78

What is the minimum number of grams of carbohydrate,per day,humans must consume to avoid ketosis?

A)75
B)100
C)130
D)250

Question 79

John Fibernugget wants to increase his fiber intake.Which of the following would be the safest way for him do this?

A)Eating enriched grains such as Rice Krispies and Saltines
B)Buying bran and fiber supplements to add to his current diet
C)Reading the labels of grain products and buying those labeled "wheat flour"
D)Eating more fruits and vegetables and not removing the edible peels

Question 80

Which section of MyPlate is the least significant source of carbohydrate?

A)Grains
B)Vegetables
C)Fruits
D)Protein
E)Dairy