Question 1

Which of the following is a disaccharide?

Accepted Answer

Maltose is a disaccharide composed of two glucose molecules bonded together. Galactose, glucose, and fructose are all monosaccharides, while glycogen is a polysaccharide.

Question 2

Individuals who consume diets rich in whole-grains have improved insulin sensitivity and are ________.

Accepted Answer

Whole-grains help improve insulin sensitivity and may prevent the development of metabolic syndrome, a group of conditions that increase the risk of heart disease, stroke, and diabetes. Consuming whole-grains will not increase the risk of hypoglycemia, lactose intolerance, hyperglycemia, or ketosis.

Question 3

Jack decides to purchase waffle #1 and eats three of the waffles for breakfast. Approximately, what amounts of total fat and total carbohydrates did the waffles contribute to his meal?

Accepted Answer

The answer of  Jack decides to purchase waffle #1...

Question 4

Which product is a rich source of starch?

Accepted Answer

Beans are a rich source of starch, with approximately 25-30% of their dry weight consisting of starch. The other options listed are not significant sources of starch, with apples containing minimal amounts, cane sugar being a simple sugar, and milk and cheese lacking significant amounts of starch.

Question 5

Jack is trying to choose foods that contain whole grains. Which whole grain ingredient is present in waffle #1 that is not found in waffle #2?

Accepted Answer

Waffle #1 contains whole wheat flour, which is a whole grain ingredient. Waffle #2 does not contain any whole grain ingredients. The other ingredients listed do not contain whole grains.

Question 6

Eating more higher fiber foods is usually associated with _______.

Accepted Answer

Eating more higher fiber foods is usually associated with lower intakes of added sugars. Fiber-rich foods such as fruits, vegetables, whole grains, and legumes tend to be naturally lower in added sugars.

Question 7

Complex carbohydrates are found primarily in ____.

Accepted Answer

Complex carbohydrates are found primarily in grains and vegetables.

Question 8

What type of nutrient is starch?

Accepted Answer

Starch is a complex carbohydrate made up of long chains of glucose molecules.

Question 9

The only animal-derived food that contains significant amounts of carbohydrates is ______.

Accepted Answer

Milk is the only animal-derived food that contains significant amounts of carbohydrates in the form of lactose. Eggs, beef, poultry, and bacon do not contain significant amounts of carbohydrates.

Question 10

Which component gives fruits their naturally sweet taste?

Accepted Answer

Fructose is a natural sugar found in fruits and is the main component that gives fruits their sweet taste. Glucose and galactose are also natural sugars, but they are not as sweet as fructose. Sucrose is a type of sugar made up of glucose and fructose molecules bonded together and is found in many processed foods as an added sugar. Added sugars are not a natural component of fruits and can contribute to negative health effects if consumed in excess.

Question 11

All of the following are health benefits associated with intake of insoluble fiber except ___.

Accepted Answer

Insoluble fiber does not slow glucose absorption, while the other options are all health benefits associated with its intake.

Question 12

Which carbohydrate type is mismatched with a major food source for that type?

Accepted Answer

Starch is commonly found in foods such as grains (e.g. rice, wheat, corn) and potatoes, whereas strawberries are not a significant source of starch. The other carbohydrate-type/food-source combinations are correctly matched.

Question 13

When two glucose units are bonded together they form ____.

Accepted Answer

When two glucose units are bonded together, they form maltose. Sucrose is made up of glucose and fructose, galactose is a monosaccharide, lactose is made up of glucose and galactose, and dextrose is just another name for glucose.

Question 14

Maggie is shopping for a loaf of bread and takes time to review the terms on the label. Which term describes bread that is made using the most nutritious flour?

Accepted Answer

Whole grain bread is made using the entire grain, meaning it contains all parts of the grain, including the nutrient-rich bran and germ. This makes it the most nutritious option among the given choices.

Question 15

From a health perspective, fruits are better sources of sucrose and fructose than table sugar because they ____.

Accepted Answer

Fruits provide not only sucrose and fructose but also fiber, vitamins, and minerals which makes them a better choice than table sugar from a health perspective. These additional nutrients are important for overall health and can also help to slow down the absorption of the sugars in the fruit, reducing spikes in blood sugar levels.

Question 16

According to the Dietary Guidelines , what is the minimum amount of whole-grains that should be consumed if an individual's recommended grain intake each day is 6 ounces?

Accepted Answer

According to the Dietary Guidelines, at least half of the recommended grain intake should come from whole-grains. Therefore, if the recommended grain intake is 6 ounces, at least 3 ounces should come from whole-grains. Choice C (3 ounces) is the minimum amount of whole-grains that should be consumed in this scenario.

Question 17

A refined grain product that is enriched is still lacking some ____ that was lost during processing.

Accepted Answer

Enriched grains have certain nutrients added back after processing, such as iron, thiamin, folic acid, and niacin, but the process does not replace the fiber that was lost.

Question 18

Eating too many foods with added sugars usually means getting too many ____.

Accepted Answer

Eating too many foods with added sugars usually means getting too many empty calories, which can contribute to weight gain and other health problems.

Question 19

In the process of refining wheat into white flour, what part of the kernel is retained?

Accepted Answer

In the process of refining wheat into white flour, the bran and germ are removed, leaving only the starchy endosperm. Therefore, the part of the kernel that is retained is the endosperm.

Question 20

Diverticulosis is closely associated with a lack of ______ in the diet.

Accepted Answer

Diverticulosis is a condition where small pouches or pockets (diverticula) form in the walls of the colon. It is believed to be caused by a low-fiber diet, which leads to constipation and increased pressure on the colon walls. Therefore, increasing dietary fiber intake can help prevent diverticulosis. Starch, simple sugars, carbohydrates, and protein are not directly related to the development of diverticulosis.

Quiz 4: The Carbohydrates: Sugar, Starch, and Fiberspotlight: Sweet Talk--Alternatives to Sugar