Chapter 4 Carbohydrates
Ketoacidosis can result in A) muscle growth. B) coma and death. C) increased storage of glycogen in muscles. D) an increase in appetite
.Answer: B
A condition marked by blood glucose levels that are below normal levels is A) hypoglycemia. B) type 1 diabetes. C) type 2 diabetes. D) ketoacidosis.
Answer: A
A disaccharide is formed by the chemical bonding of A) two monosaccharides. B) two polysaccharides. C) one monosaccharide and one polysaccharide. D) two oligosaccharides.
Answer: A
Ana takes her grandparents out to eat every Sunday at their favorite buffet-style restaurant, which offers only a limited selection of vegetables. Which of the following would be the most fiber-rich vegetable option for the diners? A) 1 cup of cooked broccoli B) 2 cups of iceberg lettuce C) 6 spears of steamed asparagus D) 1/2 cup of creamed corn
Answer: A
Gluconeogenesis is the A) synthesis of new glucose from amino acids. B) release of stored glycogen from the liver. C) process by which plants use sunlight to synthesize glucose. D) uptake of glucose by the body's cells.
Answer: A
In the body, the major storage sites for glycogen are the muscles and A) liver. B) kidneys. C) gallbladder. D) pancreas.
Answer: A
The primary energy source used by the body during intense exercise is A) carbohydrate. B) protein. C) fat. D) cholesterol.
Answer: A
The term "enriched" on a food label signifies that A) the nutrients in the food were lost during processing and then added back in. B) nutrients were added to the food that did not originally exist in it. C) nutrients were added to the food that have additional health benefits beyond those naturally found in it. D) the food was processed without any artificial additives.
Answer: A
What is the major monosaccharide found in the body? A) glucose B) fructose C) galactose D) glycogen
Answer: A
When fructose and glucose are bonded together, they form A) sucrose. B) maltose. C) galactose. D) lactose
Answer: A
Which of the following hormones is released when your blood sugar rises? A) insulin B) estrogen C) CCK D) glucagon
Answer: A
Which of the following is NOT a health problem related to eating too much sugar? A) unexplained weight loss B) tooth decay C) increased risk for cardiovascular disease D) increased risk for diabetes
Answer: A
Which of the following is thought to be a health benefit of eating meals that have a low glycemic load? A) higher fiber intake B) dramatic fluctuations in blood glucose C) higher blood cholesterol levels D) reduced risk for breast cancer
Answer: A
Which of the following types of bread contains the most fiber? A) 1 slice of pumpernickel bread B) 1 slice of whole-wheat bread C) 1 slice of white bread D) 1 buttermilk biscuit
Answer: A
A technique employed by some endurance athletes to increase their storage of muscle glycogen is A) ketosis. B) carbohydrate loading. C) glycogen building. D) gluconeogenesis.
Answer: B
During sleep, the body provides fuel to the brain A) by breaking down body proteins. B) by engaging in ketosis. C) by converting glucose to glycogen. D) The body does not provide fuel to the brain during sleep.
Answer: B
Foods in which nutrients are added that did not originally exist in that food are known as A) enriched. B) fortified. C) genetically modified. D) processed.
Answer: B
In the diet, the nondigestible parts of plants that form the support structures of leaves, stems, and seeds are known as A) functional fiber. B) dietary fiber. C) total fiber. D) starches.
Answer: B
Meat is NOT a good dietary source of glycogen. Why? A) Glycogen is resistant to intestinal enzymes and cannot be broken down by the human digestive tract. B) Most of the glycogen found in meat is broken down when the animal is slaughtered. C) The highly branched structure of glycogen is difficult for human digestive enzymes to break apart. D) The form of glycogen found in meat cannot be absorbed in the small intestine.
Answer: B
The label on a box of granola indicates that it contains 13 grams of added sugars, and 240 Calories per serving.What percent of Calories in a serving comes from added sugars? A) 12% B) 22% C) 45% D) 67%
Answer: B
When blood glucose levels drop, which hormone brings glucose out of storage to raise blood glucose levels? A) insulin B) glucagon C) glycogen D) adrenaline
Answer: B
Which of the following alternative sweeteners is made from sucrose? A) aspartame B) sucralose C) acesulfame-K D) saccharine
Answer: B
Which of the following hormones is NOT involved in maintaining blood glucose levels? A) insulin B) thyroxin C) glucagon D) epinephrine
Answer: B
Which of the following would be the BEST choice for someone trying to reduce added sugar intake? A) cranberry juice B) half a cup of sliced strawberries C) caramel apple yogurt D) canned pears in heavy syrup
Answer: B
Carbohydrates contain A) carbon, nitrogen, and phosphorus. B) carbon, sulfur, and potassium. C) carbon, hydrogen, and oxygen. D) carbon, helium, and sodium.
Answer: C
How many grams of carbohydrates per day are recommended for adults 19 years of age and older? A) 75 grams B) 100 grams C) 130 grams D) 160 grams
Answer: C
Insulin is synthesized and released by the A) brain. B) liver. C) pancreas. D) gallbladder.
Answer: C
Mikayla's doctor has suggested that she increase the fiber content of her diet. Which of the following would not be good advice for Mikayla? A) Drink at least eight 8-ounce glasses of fluid a day. B) Purchase bread and grain products in which the first ingredient listed is "whole grain." C) Increase fiber intake by taking a fiber supplement each day. D) Eat legumes every day, if possible.
Answer: C
The hormones epinephrine and norepinephrine regulate blood glucose levels by A) assisting transport of glucose into cells. B) stimulating the liver to store glycogen. C) triggering glycogen breakdown in the liver. D) inhibiting gluconeogenesis.
Answer: C
The storage form of glucose in animals is A) galactose. B) starch. C) glycogen. D) raffinose.
Answer: C
The term complex carbohydrates refers to A) monosaccharides. B) disaccharides. C) polysaccharides. D) glucose
Answer: C
Up to what percentage of a person's total energy intake should carbohydrates provide, based on the acceptable Macronutrient Distribution Range (AMDR)? A) 15% B) 30% C) 65% D) 70%
Answer: C
When we don't consume enough carbohydrates, what substances does the body produce as an alternative fuel? A) amyloses B) amylases C) ketones D) glucagon
Answer: C
Which of the following are the preferred fuels for MOST body functions? A) protein and fat B) carbohydrate and protein C) carbohydrate and fat D) fat and ketones
Answer: C
Which of the following fruit servings contains the highest level of fiber-rich carbohydrates? A) 1 medium banana B) 1 cup of fresh strawberries C) 1 cup of blackberries D) 1/2 cup of canned fruit cocktail
Answer: C
Which of the following has the highest glycemic index value? A) white rice B) apples C) instant mashed potatoes D) ice cream
Answer: C
Which of the following is a simple carbohydrate? A) glycogen B) pectin C) galactose D) cellulose
Answer: C
Which of the following substances in a ripe peach is not absorbed by the body? A) vitamin C B) fructose C) dietary fiber D) water
Answer: C
A diet low in fiber is associated with an increased risk of developing A) kidney stones. B) dental caries. C) Crohn's disease. D) diverticulosis.
Answer: D
A high-fiber diet may A) disturb the GI flora. B) increase the body's production of bile. C) increase the risk of obesity. D) reduce the risk of colon cancer.
Answer: D
A high-fiber diet might help decrease blood cholesterol levels by A) preventing ketosis. B) keeping stools soft. C) trapping cholesterol in pockets in the large intestine. D) causing more cholesterol-containing bile to be excreted in feces.
Answer: D
After a meal, which hormone is responsible for moving glucose into the body's cells? A) glucagon B) estrogen C) CCK D) insulin
Answer: D
Starch, glycogen, and dietary fiber are examples of A) monosaccharides. B) disaccharides. C) simple carbohydrates. D) complex carbohydrates.
Answer: D
The condition in which infected pockets form on the wall of the large intestine is known as A) celiac disease. B) Crohn's disease. C) colon cancer. D) diverticulosis.
Answer: D
The glycemic load is A) the amount of carbohydrates in a food. B) the amount of carbohydrates in a food multiplied by the food's glycemic index. C) the amount of carbohydrates in a food divided by the food's glycemic index. D) the amount of carbohydrate in a food multiplied by the food's glycemic index, divided by 100.
Answer: D
The insoluble fiber that provides the main structural component of plant cell walls is A) lignin. B) pectin. C) mucilage. D) cellulose.
Answer: D
Which of the following BEST describes the glycemic index? A) an individual's glucose/insulin ratio in a fasted state B) the amount of insulin required to metabolize 100grams of glucose C) the glucose content of a given food D) the extent to which a given food raises blood glucose and insulin
Answer: D
Which of the following carbohydrates is an end product of photosynthesis? A) glycogen B) chlorophyll C) carbon dioxide D) glucose
Answer: D
Which of the following enzymes is found in the mouth? A) lactase B) maltase C) pancreatic amylase D) salivary amylase
Answer: D
Which of the following is an example of a soluble fiber? A) lignins B) cellulose C) hemicelluloses D) pectins
Answer: D
Which of the following is associated with the development of ketosis? A) a diet that contains too much fat B) a diet that contains insufficient fat C) a diet that contains too much carbohydrate D) a diet that contains insufficient carbohydrate
Answer: D
Which of the following provides about one-third of the daily Adequate Intake (AI) of fiber for women? A) 1 cup of iceberg lettuce B) 1 slice of enriched wheat bread C) 1 cup of fresh strawberries D) 1/2 cup of cooked lentils
Answer: D
Which of the following statements about glycemic load is TRUE? A) The glycemic load is the potential of a food to raise blood glucose levels. B) The glycemic load of an individual food item is more significant than the glycemic load of the entire meal. C) Researchers agree that the evidence supporting the health benefits of a low glycemic-load diet is very strong. D) The lower the glycemic load of a meal, the lower the post-meal rise in blood glucose.
Answer: D
Whole-grain flours are rich sources of fiber because they retain the grain's A) husk. B) hull. C) stem. D) bran.
Answer: D
