Deck 3: Carbohydrates

Question 1

Three monosaccharides important in nutrition are:

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

Answer 1

E

Question 2

The hormone that moves glucose from the blood into the cells is:

A)glucagon.
B)insulin.
C)testosterone.
D)sucrose.

Answer 2

B

Question 3

A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets.This client's sugar intake falls within the same range as added sugar intakes for the USDA Food Patterns recommendations.

Answer 3

True

Question 4

Cindy consumed 1 cup of vegetables, 1 cup of fruit, 5 ounces of whole grains, and 1 cup of legumes during the day.Cindy met the DV recommendation for fiber for the day.

Question 5

Which of the following compounds is a disaccharide?

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

Question 6

The principal carbohydrate used to sweeten homemade iced tea is:

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

Question 7

Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.

Question 8

Which of the following does not come exclusively from plants?

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

Question 9

The primary source of energy for the brain and nervous system under normal conditions is:

A)sucrose.
B)amino acids.
C)fructose.
D)glucose.
E)fatty acids.

Question 10

The _____ are the basic units of all carbohydrates.

A)monosaccharides
B)disaccharides
C)polysaccharides
D)sucrose molecules

Question 11

The most familiar source of sucrose is:

A)bread.
B)table sugar.
C)milk.
D)meat.
E)fruit.

Question 12

Most dietary fiber provides little or no energy.

Question 13

What happens when blood glucose falls too low?

A)glucagon promotes breakdown of muscle glycogen
B)glucagon promotes breakdown of liver glycogen
C)insulin promotes glycogen synthesis in the liver
D)insulin promotes glycogen synthesis in the muscle

Question 14

Fructose is:

A)the sweetest of the sugars.
B)known as milk sugar.
C)abundant in whole grains.
D)also known as dextrose.

Question 15

High-fructose corn syrup and fruit juice concentrate are examples of _____.

A)starches
B)disaccharides
C)added sugars
D)fibers

Question 16

The main function of carbohydrates in the body is to:

A)furnish the body with energy.
B)provide material for synthesizing cell walls.
C)synthesize fat.
D)insulate the body to prevent heat loss.

Question 17

A client consumes 2000 kcalories per day and 200 grams of carbohydrate.This person meets the current dietary recommendations for carbohydrate intake.

Question 18

Which monosaccharide is found most often in nature as a part of a disaccharide?

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

Question 19

Fructose occurs naturally in:

A)bread.
B)milk.
C)meats.
D)fruits.

Question 20

Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks.

Question 21

The sugars in fruits, vegetables, grains, and milk are:

A)usually added to these foods.
B)considered discretionary kcalories.
C)naturally occurring.
D)resistant to digestion.

Question 22

Chemically, lactose is a:

A)monosaccharide.
B)disaccharide.
C)dextrose.
D)polysaccharide.

Question 23

One molecule of maltose can yield _____ molecules of glucose.

A)one
B)two
C)three
D)four

Question 24

All of the following fibers are used by the food industry as additives or stabilizers except:

A)pectins.
B)gums.
C)lignins.
D)mucilages.

Question 25

Polysaccharides are composed of:

A)one glucose unit.
B)two glucose units.
C)three glucose units.
D)many glucose units.

Question 26

The richest sources of starch are:

A)fruits.
B)grains.
C)vegetables.
D)soybeans.

Question 27

The stored form of glucose in the body is called:

A)glycogen.
B)insulin.
C)fat.
D)muscle.

Question 28

Which of the following is the principal carbohydrate in milk?

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

Question 29

Whole grains, vegetables, and fruits are rich sources of:

A)sucrose.
B)dietary fiber.
C)fat.
D)glycogen.

Question 30

Excess glucose in the blood is converted into glycogen and stored primarily in the:

A)brain and liver.
B)liver and muscles.
C)blood cells and brain.
D)pancreas and brain.

Question 31

The leading source of added sugars in the American diet is:

A)baked goods such as cookies and cakes.
B)fruit packed in heavy syrup.
C)soft drinks and other sugar-sweetened beverages.
D)chocolate bars and other candy treats.

Question 32

Fibers are categorized by:

A)the type of chemical bonds that hold them together.
B)their chemical and physical properties.
C)the number of hydrogen molecules they contain.
D)their ability to be digested by human enzymes.

Question 33

Cellulose, pectin, hemicellulose, and gums are:

A)nonnutritive sweeteners.
B)sugar alcohols.
C)fibers.
D)forms of starch.

Question 34

According to the World Health Organization's recommendations, no more than _____% of daily kcalories should come from added sugars.

A)5
B)10
C)15
D)20

Question 35

Which of the following fibers is a nonpolysaccharide?

A)cellulose
B)lignin
C)pectin
D)gum

Question 36

The steady upward trend in sugar consumption among Americans can be attributed to:

A)consumer demand.
B)food manufacturers.
C)better food preservation techniques.
D)improved food safety practices.

Question 37

An example of a polysaccharide is:

A)starch.
B)meat.
C)fruit.
D)protein.

Question 38

Which of the following carbohydrates is a polysaccharide?

A)fructose
B)starch
C)maltose
D)lactose

Question 39

_____ escape digestion and absorption in the small intestine.

A)Resistant starches
B)Polysaccharides
C)Bacteria
D)Disaccharides

Question 40

_____ is a fiber found in all vegetables, fruits, and legumes.

A)Hemicelluose
B)Pectin
C)Mucilage
D)Cellulose

Question 41

The nonnutritive sweetener sucralose is made from:

A)sucrose.
B)an amino acid.
C)aspartame.
D)maltose.

Question 42

Which of the following foods would you recommend to someone interested in lowering his or her blood cholesterol level?

A)wheat bread
B)oatmeal
C)strawberries
D)pork

Question 43

In the small intestine, _____ from the _____ breaks starch into maltose.

A)bacterial enzymes; colon
B)maltase; intestinal cells
C)amylase; pancreas
D)amylase; salivary glands

Question 44

Sweeteners that yield energy are called:

A)nutritive sweeteners.
B)alternative sweeteners.
C)resistant sweeteners.
D)glycemic sweeteners.
Use this information for questions 40-41:
A carton of ice cream displays the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan.

Question 45

How many alternative sweeteners are contained in this product?

A)one
B)two
C)three
D)four

Question 46

Which of the following ingredients is a sugar alcohol?

A)polydextrose
B)maltitol
C)cellulose
D)aspartame

Question 47

Soluble fibers are found in:

A)celery, wheat bran, and corn.
B)kidney beans, apples, and oatmeal.
C)corn, apples, and sunflower seeds.
D)celery, soybeans, and bran flakes.

Question 48

Which of the following statements is not true regarding the health benefits of fiber?

A)Fiber aids in weight management.
B)Fiber aids in the management of diabetes.
C)Fiber aids in overall health of the gastrointestinal tract.
D)Fiber aids in the prevention of osteoporosis.

Question 49

Foods richest in carbohydrates include:

A)eggs, cheese, and milk.
B)rice, broccoli, and apples.
C)milk, nuts, and oils.
D)mayonnaise, butter, and salad dressing.

Question 50

The Dietary Reference Intake for dietary fiber is approximately _____ grams per day.

A)10-15
B)15-25
C)25-35
D)35-50

Question 51

Carbohydrate should contribute approximately _____% of the total daily energy intake.

A)35-40
B)45-55
C)45-65
D)55-60

Question 52

A 2000-kcalorie diet that provides 175 grams of carbohydrate provides:

A)inadequate carbohydrate.
B)excessive carbohydrate.
C)an appropriate amount of carbohydrate.
D)inadequate fiber.

Question 53

How many nonnutritive sweeteners are contained in the product?

A)one
B)two
C)three
D)four

Question 54

The nonnutritive sweetener that is unsafe for people with phenylketonuria is:

A)aspartame.
B)neotame.
C)sucralose.
D)stevia.

Question 55

Which of the following statements about excessive sugar consumption is true?

A)It causes cancer.
B)It causes heart disease.
C)It causes dental caries.
D)It causes hyperactive behavior in children.

Question 56

Which of the following statements best describes the role of sugar in the development of obesity?

A)Sugar consumption is a direct cause of weight gain leading to obesity.
B)The increased use of added sugars by food manufacturers is the cause of obesity.
C)Sugar contributes to obesity when it is part of excessive energy intakes.
D)There is no correlation between the consumption of added sugars and the rise in obesity.

Question 57

Which of the following is the most effective at alleviating constipation?

A)cellulose
B)pectin
C)gums
D)psyllium

Question 58

Grains and legumes contain predominantly:

A)sugars and fiber.
B)starches and fiber.
C)fat and fiber.
D)sugars and fat.

Question 59

The _____ describes the effect a food has on blood glucose levels.

A)glycemic index
B)insulin index
C)solubility factor
D)viscosity index

Question 60

Soluble fiber can help reduce blood cholesterol levels by:

A)converting cholesterol into vitamin D.
B)binding cholesterol and carrying it out of the body with the feces.
C)reducing bile excretion.
D)preventing the production of bile.

Question 61

Which of the following breakfast foods has the lowest glycemic index?

A)Pop-Tart
B)biscuit
C)Fiber One cereal
D)Rice Krispies cereal

Question 62

The main factors that influence the GI value of a food include all of the following except the

A)structure of the starch.
B)type of fiber in the food.
C)manner in which the food was processed.
D)time of day the food was consumed.

Question 63

The glycemic index ranks carbohydrate foods based on their effect on:

A)blood glucose levels.
B)blood cholesterol levels.
C)weight.
D)blood pressure.

Question 64

The glycemic index of a food can be measured by comparing the increase in one's blood glucose levels after consuming a carbohydrate to that caused by a reference food such as:

A)white bread.
B)a banana.
C)ice cream.
D)oatmeal.

Question 65

Describe how fiber-rich foods help with weight control.

Question 66

Which of the following groups contains the least carbohydrate?

A)grains and starchy vegetables
B)nuts and dried fruits
C)milk and cheese
D)fruits and vegetables

Question 67

Discuss the harmful effects of excessive fiber intake.

Question 68

People at risk for _____ may benefit from limiting their intake of high-GI foods.

A)infectious disease
B)arthritis
C)diabetes
D)migraine headaches

Question 69

Matching

Question 70

Of all the possible alternatives, why is carbohydrate the preferred energy source?

Question 71

Given the nutrient information on food labels, how could you determine the number of grams of starch in a food product?

Question 72

How would you respond to the statement that honey is more nutritious than white sugar?

Question 73

Jeff consumed the following foods for a meal: small baked potato, ¹/₂ cup of carrots, 1 cup skim milk, and 1 small banana.Approximately how many grams of carbohydrate did Jeff consume?

A)47
B)57
C)66
D)69

Question 74

What is blood glucose homeostasis, and how is it achieved within the body?