Also Nutrition ch 4 carbs

1. Carbohydrate has been rightly accused of being the fattening ingredient of foods; therefore, we need to consume fewer starchy foods. (T or F)

F

10. Research has shown that eating too much carbohydrate can cause diabetes. (T or F)

F

11. The increase in added sugars in the diet is the main cause of the increase in obesity today.(T or F)

F

3. The term "brown bread" on a label is a guarantee that the bread has been made with whole-grain flour.(T or F)

F

6. Starch digestion is completed by the time food reaches the small intestine.

F

2. Most unrefined plant foods contain a mix of fiber types. (T or F)

T

4. The glycemic index and/or glycemic load of foods may be of interest to people with diabetes who must strive to regulate blood glucose control.(T or F)

T

7. Chronic inflammation of body tissues accompanies uncontrolled diabetes and may contribute to eye, kidney, heart, and other associated problems.

T

9. The AMDR recommended carbohydrate intake in a health-promoting diet is 45-65 percent of daily calories.

T

57. Which breakfast would provide the most fiber? a. 2 oz. bran cereal with nonfat milk b. 8 oz. yogurt sweetened with honey c. 2 slices French toast (enriched bread) d. 1 cup cream of wheat and 8 oz. orange juice

a. 2 oz. bran cereal with nonfat milk

34. When selecting foods that have a lower glycemic index, which of the following would be recommended? a. barley b. cornflakes c. boiled potatoes d. enriched bread

a. barley

58. The digestion and absorption of different types of carbohydrates in foods varies. For example: a. disaccharides are easily split into monosaccharides in the intestine and absorbed. b. starch is completely digested in the mouth by the enzymes in the saliva. c. sucrose is absorbed into the blood and transported to the liver to be converted to glucose. d. all starch is very easily digested.

a. disaccharides are easily split into monosaccharides in the intestine and absorbed.

82. In the past several decades, carbohydrate intake in this country has: a. increased along with calorie intake. b. increased along with fat intake. c. decreased while fat intake has increased. d. decreased while protein intake has increased.

a. increased along with calorie intake.

38. Which of the following helps prevent type 2 diabetes? a. maintaining a healthy weight b. taking oral hypoglycemic agents c. restricting protein intake d. watching caffeine intake

a. maintaining a healthy weight

What is the disaccharides' monosaccharide constituents:glucose + glucose

a. maltose

24. Digestion of most starch begins in the: a. mouth. b. esophagus. c. stomach. d. small intestine.

a. mouth.

16. Which of the following foods would you choose as an effective stool-softening agent? a. oat bran b. enriched bread c. white rice d. grapefruit juice

a. oat bran

32. When the blood glucose level rises after a meal, the first organ to respond is the: a. pancreas. b. liver. c. stomach. d. gallbladder.

a. pancreas.

79. This cereal is considered to be a(n) _____ source of fiber. a. poor b. moderate c. excellent d. recommended

a. poor

15. Which of the following is not an effect of fiber? a. promotes weight gain and feeling of fullness b. prevents constipation and hemorrhoids c. reduces the risks of heart and artery disease d. prevents appendicitis and diverticulosis

a. promotes weight gain and feeling of fullness

4. When fructose and glucose are bonded together they form: a. table sugar (sucrose). b. malt sugar (maltose). c. milk sugar (lactose). d. fruit sugar (fructose.

a. table sugar (sucrose).

51. Carbohydrates are essential to provide energy for the body because: a. the glucose that is produced from them is vital to fuel most of the body's cells. b. proteins are available only to provide building block materials for tissues. c. ketone bodies produced from proteins do not provide adequate energy for cells. d. fats are not able to provide any energy to the cells.

a. the glucose that is produced from them is vital to fuel most of the body's cells.

78. Because it contains white rice, this cereal is required to have which of the following nutrient groups added? a. thiamin, riboflavin, niacin, folate, iron b. vitamin A, vitamin C, vitamin D, vitamin E c. iron, calcium, potassium, zinc d. calcium, iron, vitamin B6, vitamin B12

a. thiamin, riboflavin, niacin, folate, iron

21. A desirable intake of dietary fiber is _____ daily, according to the DRI guidelines. a. 5 grams per 1,000 calories b. 14 grams per 1,000 calories c. 14-15 grams d. 40-55 grams

b. 14 grams per 1,000 calories

14. According to the Dietary Reference Intakes, people should obtain _____ of their daily energy from carbohydrates. a. 10%-35% b. 45%-65% c. 20%-35% d. >65%

b. 45%-65%

81. Overall, how would you describe this cereal? a. a minimally processed food high in vitamins and minerals b. a refined-grain product containing substantial added sugars c. a whole-grain product with added fat d. an excellent source of simple but not complex carbohydrates

b. a refined-grain product containing substantial added sugars

84. Research has shown the following relationship between carbohydrate in the diet and body weight: a. people with higher carbohydrate intakes have higher body weights. b. added sugars provide many of the excess calories that cause weight gain among U.S. adults. c. as people in other countries adopt "Western" style diets, they lose weight. d. excess calories from fructose cause greater weight gain than those from other nutrients.

b. added sugars provide many of the excess calories that cause weight gain among U.S. adults.

85. Which of the following is most closely related to diabetes? a. sugar content of the diet b. body fatness c. fat content of the diet d. lean body tissue

b. body fatness

12. The best way to lose fat, maintain lean body tissues, and stay healthy is to: a. avoid all starchy foods. b. control food portion sizes. c. choose low-fiber vegetables. d. eat more refined carbohydrates.

b. control food portion sizes.

3. Which monosaccharide is responsible for the sweet taste of fruit? a. glucose b. fructose c. galactose d. sucrose

b. fructose

33. The extent to which a food raises the blood glucose level and elicits an insulin response can be measured and ranked on a scale called the: a. digestibility index. b. glycemic index. c. hypoglycemic index. d. insulin index.

b. glycemic index.

67. When considering the health impact of diabetes it is important to remember that: a. it only affects a small number of people compared to other chronic diseases. b. if poorly controlled it can damage major organs and tissues in the body. c. type 2 diabetes is never seen in children so is not of concern for them. d. type 1 diabetes can be prevented by controlling sugar intake in the diet.

b. if poorly controlled it can damage major organs and tissues in the body.

63. Lactose intolerance can cause nutritional complications because: a. the person affected will not be able to consume adequate carbohydrate. b. inadequate calcium intake from avoiding dairy products can affect bone development. c. it happens most frequently in young children who then will consume inadequate protein. d. it results in the inability to eat any types or amounts of dairy products.

b. inadequate calcium intake from avoiding dairy products can affect bone development.

20. Potential harmful effects of too much fiber include: a. hypoglycemia. b. limited absorption of iron. c. extreme weight loss. d. a and b e. b and c

b. limited absorption of iron.

46. A friend says, "My diet contains no sucrose because I don't eat table sugar." Is this likely to be true? a. yes, because sucrose is only found in table sugar b. no, because sucrose occurs naturally in many fruits and vegetables c. no, because sucrose occurs in germinating seeds and arises during digestion d. no, because sucrose is found in milk

b. no, because sucrose occurs naturally in many fruits and vegetables

What is the disaccharides' monosaccharide constituents:fructose + glucose

b. sucrose

53. Dietary fiber has been recommended for its possible benefits in reducing heart disease by lowering blood cholesterol. How is fiber thought to play its role in lowering blood cholesterol? a. insoluble fiber binds with cholesterol in the large intestine and is excreted in feces b. viscous fiber binds with bile in the intestine and is excreted in feces c. soluble fiber binds with cholesterol in the blood and is excreted by the liver d. insoluble fiber converts to bile in the large intestine and binds with cholesterol

b. viscous fiber binds with bile in the intestine and is excreted in feces

27. Which of the following terms would you look for on a bread label to choose the most nutritious product? a. wheat flour b. whole grain c. unbleached flour d. brown bread

b. whole grain

74. A person with newly diagnosed type 2 diabetes has just been advised that he should begin a 2100-calorie diet with 45% of the energy coming from carbohydrate. How many grams of carbohydrate would that be? a. 105 b. 135 c. 236 d. 337

c. 236>>> (2100*.45=945;then 945/4=236.25~236)

89. What is the role of insulin in weight gain? a. Eating high-glycemic index foods causes excess fat storage. b. Eating foods that do not stimulate the insulin response reduces body fat storage. c. Insulin helps to prevent weight gain in healthy, normal-weight people who eat a reasonable diet. d. Insulin assists with the storage of body fat and weight gain, even if calories do not exceed energy needs.

c. Insulin helps to prevent weight gain in healthy, normal-weight people who eat a reasonable diet.

23. All of the following groups are particularly vulnerable to harmful effects of consuming too much fiber except: a. the elderly. b. the malnourished. c. adults. d. children who consume no animal products.

c. adults.

2. Complex carbohydrates: a. include both single sugar units and linked pairs of sugar units. b. are known as the monosaccharides and disaccharides. c. are long chains of sugar units arranged to form starch or fiber. d. a and b

c. are long chains of sugar units arranged to form starch or fiber.

11. Which of the following is the preferred fuel for most body functions? a. protein b. ketones c. carbohydrate d. fat

c. carbohydrate

Use the breakfast cereal label below (shown on the following page) to answer questions 77-81.: 77. Rice is the first ingredient in the list. This indicates that a serving of this cereal: a. can be considered a whole-grain food. b. contains no fat. c. contains rice as its main ingredient. d. is low in calories.

c. contains rice as its main ingredient.

64. Hormones play an important role in regulating blood glucose levels. For example: a. insulin stimulates glycogen release from muscles for body cells to use for energy. b. glucagon decreases the removal of glucose from the blood during stress. c. epinephrine increases breakdown of liver glycogen to provide glucose in times of exertion. d. insulin reduces glucose uptake and storage among fat cells.

c. epinephrine increases breakdown of liver glycogen to provide glucose in times of exertion.

6. Which of the following is not one of the complex carbohydrates? a. most fibers b. glycogen c. galactose d. starch

c. galactose

7. Digestible carbohydrates are broken down or converted into _____ inside the body. a. fructose b. lactose c. glucose d. galactose

c. glucose

30. The incomplete breakdown of fat that occurs when carbohydrates are not available produces: a. glucose fragments. b. glycogen bodies. c. ketone bodies. d. amino acids.

c. ketone bodies.

What is the disaccharides' monosaccharide constituents: glucose + galactose

c. lactose

42. Which protein foods are good sources of carbohydrate? a. lean beef and pork b. fish and shellfish c. legumes and nuts d. poultry products

c. legumes and nuts

26. Which of the following nutrients is not required by law to be added to refined grain products? a. riboflavin b. folate c. magnesium d. thiamin e. niacin

c. magnesium

1. Which of the following animal-derived foods contains significant amounts of carbohydrates? a. eggs b. beef c. milk d. poultry

c. milk

37. Characteristics of type 2 diabetes include all of the following except: a. insulin resistance of the body's cells. b. blood glucose levels that rise too high. c. rapid destruction of the pancreas. d. blood insulin levels that rise too high.

c. rapid destruction of the pancreas.

59. After chewing a piece of bread for awhile, you begin to experience a slightly sweet taste. This taste results from: a. sucrose used in making bread. b. an abnormal use of the carbohydrate in bread. c. the liberation of maltose from starch. d. one of the symptoms of diabetes.

c. the liberation of maltose from starch.

87. In evaluating the potential link between high-fructose corn syrup (HCFS) and obesity, scientists have found that: a. HFCS is more harmful than sucrose. b. eating HCFS does not stimulate the release of insulin from the pancreas. c. the metabolic effects of sucrose and HFCS are mostly similar. d. consuming HCFS beverages on a daily basis significantly decreases triglyceride levels in the blood.

c. the metabolic effects of sucrose and HFCS are mostly similar.

56. Is it possible to have too much fiber in your diet? a. no, because the body will only digest what it needs and excrete the remainder b. yes, because fiber will absorb water from the feces and cause constipation c. yes, because some fibers bind with minerals and carry them out of the body d. no, because excess fiber will be converted to glycogen and stored in the body

c. yes, because some fibers bind with minerals and carry them out of the body

29. Which of the following statements is false concerning the splitting of glucose for energy? a. Inside a cell, glucose is broken in half and these two halves have two pathways open to them. b. Glucose can be broken down to yield energy and carbon dioxide. c. Glucose fragments can be linked together into molecules of body fat. d. Body fat can be converted into glucose to feed the brain adequately.

d. Body fat can be converted into glucose to feed the brain adequately.

55. If you are asked for advice on whether diets high in fiber can reduce colon cancer risk, what would you reply? a. Scientific evidence proves that low-fiber diets cause colon cancer, so fiber should be included in everyone's diet. b. You cannot eat enough fiber to receive the benefit, so you need to also include fiber supplements. c. Fiber does not play any role in the health of the colon, so it is not necessary to include large amounts in the diet. d. Fiber in the colon provides short-chain fatty acids that provide energy to keep the colon cells healthy and resistant to chemical damage causing cell changes.

d. Fiber in the colon provides short-chain fatty acids that provide energy to keep the colon cells healthy and resistant to chemical damage causing cell changes.

71. Which of the following would be appropriate to try if you experience symptoms of hypoglycemia? a. Eat regularly timed meals. b. Consume protein with carbohydrate. c. Choose more refined grain products. d. a and b e. a and c

d. a and b ( Eat regularly timed meals. AND Consume protein with carbohydrate.)

50. You are trying to convince someone that a low-carbohydrate diet is undesirable. Reasons you would give to support your statement include: a. fat is not normally used as fuel by the brain and nervous system. b. gram for gram, carbohydrates donate fewer calories than dietary fats. c. low-carbohydrate diets are expensive and require the purchase of special foods. d. a and b e. a and c

d. a and b (fat is not normally used as fuel by the brain and nervous system AND gram for gram, carbohydrates donate fewer calories than dietary fats.)

36. Which of the following is a characteristic of common cases of type 1 diabetes? a. the person's immune system attacks the cells of the pancreas b. the pancreas no longer produces insulin c. the person is usually overweight d. a and b e. b and c

d. a and b (the person's immune system attacks the cells of the pancreas AND the pancreas no longer produces insulin)

44. Grapes and grape soda both provide sugars, but the grapes are a healthier choice because: a. their sugars are diluted in large volumes of water. b. they also provide fiber. c. they are less nutrient dense. d. a and b e. b and c

d. a and b (their sugars are diluted in large volumes of water AND they also provide fiber.)

22. The best way to achieve a desirable fiber intake is to include _____ in the diet. a. fruits, vegetables, and grains b. whole, unprocessed foods c. purified fiber supplements d. a and b e. a and c

d. a and b( fruits, vegetables, and grains AND whole, unprocessed foods)

83. Sugar has been implicated by many people in some major health problems. One effect of sugar on health that has been shown scientifically is that: a. sugar consumed in large amounts leads to obesity, even when calorie intake does not exceed calorie needs. b. eating large amounts of pure sugar puts a strain on the pancreas, leading to diabetes. c. fructose suppresses the human appetite in the same way that glucose does. d. consumption of 2 fructose- or sucrose-sweetened soft drinks per day for a few weeks results in significant changes in blood lipids.

d. consumption of 2 fructose- or sucrose-sweetened soft drinks per day for a few weeks results in significant changes in blood lipids.

35. A friend complains of blurred vision, cravings for sweets, weakness, and excessive thirst and urination. These symptoms are suggestive of: a. lactose intolerance. b. fasting. c. hypoglycemia. d. diabetes.

d. diabetes.

80. What benefit does the addition of 1/2 cup of skim milk provide to the cereal? a. greatly increases the carbohydrate content b. greatly increases the thiamin content c. greatly increases the iron content d. greatly increases the protein content

d. greatly increases the protein content

17. Which of the following is not a major source of soluble fiber? a. fruits b. legumes c. vegetables d. nonfat dairy

d. nonfat dairy

40. Factors that can lead to the development of hypoglycemia include all of the following except: a. overuse of alcohol. b. uncontrolled diabetes. c. pancreatic cancer. d. obesity.

d. obesity.

5. The disaccharides include: a. sucrose, galactose, and maltose. b. maltose, fructose, and galactose. c. lactose, glucose, and fructose. d. sucrose, maltose, and lactose.

d. sucrose, maltose, and lactose.

66. Researchers studying the health effects of the glycemic index of foods have found that: a. individuals with diabetes can consume low-glycemic index foods to lower blood glucose levels. b. intake of high-glycemic index foods has resulted in higher heart disease rates in many populations of the world. c. identification of the glycemic index score can help a person separate the "good carbs" from "bad carbs." d. there is not enough evidence at this time to show that using the glycemic index to control carbohydrate intake is beneficial for health.

d. there is not enough evidence at this time to show that using the glycemic index to control carbohydrate intake is beneficial for health.

25. Among the following, the form of starch that is most easily digested in the body is: a. cooked beans. b. oatmeal. c. barley. d. white flour.

d. white flour.

61. How would you respond to someone who states that white bread is just as nutritious as whole-wheat bread? a. White bread is just as nutritious because it has been enriched with iron, niacin, riboflavin, thiamin, and folate. b. Whole-wheat bread is preferable because it is likely to contain several nutrients not added to white bread. c. Whole-wheat bread is higher in fiber content than white bread. d. a and b e. b and c

e. b and c ( Whole-wheat bread is preferable because it is likely to contain several nutrients not added to white bread AND Whole-wheat bread is higher in fiber content than white bread.)

54. It would be appropriate to recommend high-fiber foods to someone trying to lose weight because: a. fiber speeds up movement of foods through the upper digestive tract. b. fiber promotes a feeling of fullness. c. fiber may displace calorie-dense concentrated fats. d. a and b e. b and c

e. b and c ( fiber promotes a feeling of fullness AND fiber may displace calorie-dense concentrated fats.)

62. Which of the following would you recommend for a person with lactose intolerance? a. large quantities of milk b. moderate amounts of aged cheese c. yogurt with live cultures d. a and b e. b and c

e. b and c ( moderate amounts of aged cheese AND yogurt with live cultures)