TCU Nutrition Ch4 Study guide
01. In which of the following are ample amounts of carbohydrates almost always found? a. Plant foods b. Health foods c. Animal products d. Protein-rich foods
a
02. All of the following are sources of dietary carbohydrates except a. fish. b. milk. c. fruits. d. legumes.
a
04. Which of the following is not a simple carbohydrate? a. Starch b. White sugar c. Disaccharide d. Monosaccharide
a
07. Which of the following is known as blood sugar or dextrose? a. Glucose b. Maltose c. Sucrose d. Fructose
a
13. Milk that has been treated with a commercially available lactase preparation undergoes which of the following changes? a. Increase in sweetness b. Decrease in sweetness c. Increase in carbohydrate content d. Decrease in carbohydrate content
a
15. Which of the following is a byproduct of the condensation of two molecules of glucose? a. Water b. Oxygen c. Hydrogen d. Carbon dioxide
a
16. The chemical reaction by which starch is split into monosaccharides is termed a. hydrolysis. b. condensation. c. gluconeogenesis. d. homeostatic balancing.
a
19. What is the composition of maltose? a. Two glucose units b. One glucose and one fructose unit c. One glucose and one galactose unit d. One galactose and one fructose unit
a
22. What is the principle carbohydrate of milk? a. Lactose b. Sucrose c. Maltose d. Glycogen
a
23. What is another name for lactose? a. Milk sugar b. Fruit sugar c. Table sugar d. Artificial sugar
a
26. Glycogen is stored mainly in which of the following tissues? a. Muscle and liver b. Pancreas and kidneys c. Stomach and intestine d. Brain and red blood cells
a
32. What are cellulose, pectin, hemicellulose, and lignin? a. Fibers b. Starches c. Sugar alcohols d. Artificial sweeteners
a
35. Which of the following is a feature of the pectins? a. They are used to thicken jelly b. They are classified as insoluble fibers c. They are resistant to intestinal bacterial fermentation d. They are found in the small seeds of fruits such as strawberries
a
38. Which of the following plays a major role in the breakdown of certain types of dietary fiber in the large intestine? a. Bacteria b. Pancreas c. Colonic cells d. Small intestinal villus cell
a
44. Characteristics of dietary phytic acid include all of the following except a. it is classified as a fiber. b. it is found in the husks of grains. c. it is synonymous with the term phytate. d. it inhibits absorption of several minerals.
a
49. Enzymatic digestion of starches takes place in the small intestine and also in the a. mouth. b. colon. c. stomach. d. pancreas.
a
56. What is the primary organ that converts fructose to glucose following absorption? a. Liver b. Pancreas c. Skeletal muscle d. Small intestines
a
59. What percentage of the world's adult population shows good tolerance to lactose ingestion? a. 30 b. 55 c. 80 d. 95
a
63. Which of the following is a characteristic of yogurt? a. Bacteria in yogurt produce lactase b. Yogurt is poorly tolerated in lactose-intolerant people c. There are only trace amounts of lactose present in yogurt d. The lactose content of yogurt is about one-half that of milk
a
64. What is the chief reason that many people with lactose intolerance can consume foods containing some lactose without suffering any symptoms? a. A change occurs in the GI bacteria b. Intestinal lactase enzyme can re-appear in adequate amounts c. The lactose-containing foods must be eaten only as part of a full meal d. The lactose-containing foods must first be heated to 100° C to degrade lactose
a
86. Which of the following blood glucose concentrations (mg/dL) is most consistent with hypoglycemia? a. 40 b. 80 c. 115 d. 150
a
88. In the time between meals, what organ releases glucose to help maintain normal blood glucose levels? a. Liver b. Pancreas c. Intestines d. Skeletal muscle
a
90. What glycemic index category would include yogurt and cheese? a. Low b. Moderate c. High d. Very high
a
98. Which of the following is a feature of diabetes? a. Many people with type 2 diabetes are obese b. Most people who have diabetes require insulin therapy c. Diabetes results chiefly from excess dietary intake of simple carbohydrates d. People with type 1 diabetes fail to respond to the insulin made by the pancreas
a
99. Which of the following statements describes the glycemic index of foods? a. A way of ranking foods according to their potential to increase blood glucose b. The newest, most practical means for planning diets for people with diabetes c. A well-utilized, highly valued mechanism to control the intake of simple sugars d. A measure of the percentage of digestible carbohydrates in relation to total energy content of the food
a
05. How many carbon atoms are found in most common dietary monosaccharides? a. 5 b. 6 c. 8 d. 12
b
17. The chief carbohydrate in beet sugar is a. starch. b. sucrose. c. glycogen. d. invert sugar.
b
18. What is the composition of sucrose? a. Two fructose units b. One glucose and one fructose unit c. One glucose and one galactose unit d. One galactose and one fructose unit
b
20. Which of the following is a component of all three dietary disaccharides? a. Sucrose b. Glucose c. Fructose d. Galactose
b
24. Which of the following sugars is not found in plants? a. Glucose b. Lactose c. Sucrose d. Fructose
b
29. Which of the following is not a rich source of dietary starch? a. Grains b. Fruits c. Tubers d. Legumes
b
31. What is the predominant grain product in much of South and Central America? a. Rice b. Corn c. Millet d. Wheat
b
45. Which of the following describes the compound phytic acid? a. Product of starch digestion b. Nonnutrient component of plant seeds c. Found in gastric juice and helps to lower pH of chyme d. Found in high concentrations in the blood of people with diabetes
b
57. What is the first organ to receive carbohydrates absorbed from the intestine? a. Heart b. Liver c. Pancreas d. Skeletal muscle
b
60. Which of the following would least likely be connected with the development of lactose intolerance? a. Medicines b. Milk allergy c. Prolonged diarrhea d. Inherited lactase deficiency
b
62. For most of the world's population, what is the effect of aging on the activity of lactase? a. Declines by 30-40% b. Declines by 90-95% c. Increases by 30-40% d. Increases by 90-95%
b
65. Which of the following is a feature of kefir? a. Its low pH inactivates lactose b. It contains live bacterial organisms c. It contains half as much lactose as milk d. It is a recommended substitute for people with milk allergy
b
67. Why are hard cheeses lower in lactose than soft cheeses? a. The lactose molecules bond to casein b. More lactose is removed during manufacturing c. The bacterial culture is selected to degrade more of the lactose d. The lactose molecules condense to form a poorly digested oligosaccharide
b
72. If you were to exercise continuously, about how long would glycogen stores last? a. A few minutes b. A few hours c. About 12 hours d. About 1 day
b
74. In what organ is most of the body's glycogen found? a. Liver b. Muscles c. Kidneys d. Intestines
b
75. At rest, the typical body stores of glycogen can provide energy for a maximum of about a. 4 hours. b. 1 day. c. 3 days. d. 1 week.
b
76. What is the minimum daily amount of dietary carbohydrate necessary to spare body protein from excessive breakdown? a. 10-25 g b. 50-100 g c. 150-175 g d. 200-400 g
b
77. What is the primary function of insulin? a. Raises blood glucose levels b. Lowers blood glucose levels c. Stimulates glycogen breakdown d. Stimulates intestinal carbohydrate absorption
b
83. What is a normal range (mg/dL) for blood glucose? a. 60-80 b. 70-110 c. 120-140 d. 140-180
b
84. When blood glucose concentration falls, what pancreatic hormone is secreted to stimulate release of stored glucose? a. Insulin b. Glucagon c. Epinephrine d. Cholecystokinin
b
85. Which of the following is a typical response of the body to changes in blood glucose? a. Blood glucose levels that fall too low signal the release of insulin b. Blood glucose levels that fall too low signal the release of glucagon c. Blood glucose levels that rise too high signal the release of glycogen d. Blood glucose levels that rise too high signal the release of epinephrine
b
89. A person with a fasting blood glucose concentration of 129 mg/dL would be classified as a. normal. b. diabetic. c. prediabetic. d. hypoglycemic
b
95. A person with a fasting blood glucose level of 101 mg/dL would be classified as a. normal. b. prediabetic. c. a type 1 diabetic. d. a type 2 diabetic.
b
97. Your nephew Jimmy, who is 10 years old, has been giving himself a shot in the thigh every day for the past year. He confides in you that he craves candy but was told by his parents that he can only eat sugar-free snacks. From which of the following conditions does Jimmy most likely suffer? a. Hyperactivity b. Type 1 diabetes c. Type 2 diabetes d. Non-insulin dependent diabetes mellitus
b
06. The types of atoms found in a glucose molecule include all of the following except a. carbon. b. oxygen. c. nitrogen. d. hydrogen
c
08. What component accounts for the usually sweet taste of fruits? a. Fats b. Fiber c. Simple sugars d. Complex carbohydrates
c
09. Which of the following is known as fruit sugar or levulose? a. Maltose b. Glucose c. Fructose d. Galactose
c
100. In a person with type 2 diabetes, which of the following foods would ordinarily promote the least favorable glycemic effect? a. Chocolate b. Ice cream c. Baked potato d. Baked beans
c
11. What is the sweetest-tasting simple carbohydrate in the diet? a. Glucose b. Lactose c. Fructose d. Sucrose
c
27. Which of the following is a feature of glycogen? a. It is found in plants b. It is important as a dietary nutrient c. It is virtually absent from animal meats d. It plays an insignificant role in the body
c
36. Which of the following statements is not characteristic of fibers? a. Most fibers consist of linked monosaccharides b. An example of a nonstarch polysaccharide fiber is pectin c. An example of a nonpolysaccharide fiber is hemicellulose d. Most soluble fibers are easily digested by the bacteria in the colon
c
37. A "functional fiber" is one that a. occurs naturally in the intact plant. b. performs a specific function in the plant. c. is extracted from plants and has a beneficial health effect. d. is a polysaccharide that is stored primarily in muscle and liver of animals.
c
40. With few exceptions, all of the following characteristics are shared by water-soluble and water-insoluble fibers except a. they are found only in plant-derived foods. b. they consist primarily of nonstarch polysaccharides. c. neither has an appreciable effect on glucose absorption. d. their consumption enhances stool formation and elimination.
c
43. Which of the following is a feature of resistant starch? a. It is common in overripe bananas b. Excessive intake promotes constipation c. It resists hydrolysis by digestive enzymes d. It cannot be fermented by large intestinal bacteria
c
46. Which of the following fibers is water insoluble? a. Gums b. Pectins c. Cellulose d. Mucilages
c
47. Water-soluble fibers include all of the following except a. gums. b. pectins. c. lignins. d. mucilages.
c
50. All of the following are properties of fiber except a. it delays gastric emptying. b. it provides a feeling of satiety. c. it elevates blood glucose levels. d. it contributes about 1.5-2.5 kcalories per gram.
c
52. Which of the following enzymes does not act on simple sugars? a. Lactase b. Sucrase c. Amylase d. Maltase
c
53. What is the primary absorption site for digestible carbohydrates? a. Mouth b. Stomach c. Small intestine d. Large intestine
c
61. A person diagnosed with milk allergy would be sensitive to the milk's a. fat. b. lactose. c. protein. d. minerals.
c
68. Which of the following is a feature of lactose? a. Its digestion begins in the mouth b. It is found in various amounts in most animal foods c. It is used as filler in one out of five prescription drugs d. It causes frequent allergies in certain population groups
c
71. Which of the following ingredients listed on food labels would be acceptable to the person who is highly intolerant to lactose in the diet? a. Whey b. Casein c. Dextrins d. Milk solids
c
73. What fraction of the body's total glycogen content is found in the liver? a. 1/10 b. 1/4 c. 1/3 d. 1/2
c
80. Which of the following values falls within the normal range (mg/dL) of blood glucose? a. 40 b. 55 c. 75 d. 140
c
81. You have just finished a light breakfast of toast and jelly. Which of the following series of events proceeds upon digestion/absorption of the meal until it is near time for lunch? a. Blood glucose rises, the pancreas releases glucagon, the pancreas releases insulin, blood glucose rises, glucose is taken up by the cells through the action of insulin, glucagon stimulates liver cells to break down glycogen and release glucose into the blood b. Blood glucose rises, glucose is taken up by the cells through the action of insulin, glucagon stimulates liver cells to break down glycogen and release glucose into the blood, the pancreas releases glucagon, the pancreas releases insulin, blood glucose rises c. Blood glucose rises, the pancreas releases insulin, glucose is taken up by the cells through the action of insulin, blood glucose levels decline, the pancreas releases glucagon, glucagon stimulates liver cells to break down glycogen and release glucose into the blood, blood glucose rises d. Blood glucose levels decline, the pancreas releases insulin, blood glucose levels rise, glucagon stimulates liver cells to break down glycogen and release glucose into the blood, the pancreas releases glucagon, blood glucose rises
c
03. What type of nutrient is starch? a. Fiber b. Gluten c. Simple carbohydrate d. Complex carbohydrate
d
10. Which of the following is not a characteristic of glucose? a. It is soluble in water b. It is a monosaccharide c. It is part of the sucrose molecule d. It is sweeter tasting than sucrose
d
12. Typical dietary sources of carbohydrate include all of the following except a. starch. b. maltose. c. phytates. d. glycogen.
d
14. What is the reaction that links two monosaccharides together? a. Hydrolysis b. Absorption c. Disaccharide d. Condensation
d
21. What is the composition of lactose? a. Two glucose units b. Two fructose units c. One glucose and one fructose unit d. One glucose and one galactose unit
d
25. What is the name of the animal polysaccharide composed of glucose units? a. Fiber b. Enzyme c. Dextrin d. Glycogen
d
28. What is the primary storage form of carbohydrate in the body? a. Fiber b. Starch c. Glucose d. Glycogen
d
30. What is the staple grain of Canada, the United States, and Europe? a. Oats b. Rice c. Corn d. Wheat
d
33. Which of the following is described as a nonstarch polysaccharide? a. Lactose b. Phytates c. Glycogen d. Cellulose
d
34. Which of the following is an example of the difference between the chemical bonds in starch and those in cellulose? a. Starch bonds are single b. Starch bonds are fatty acids c. Cellulose bonds release energy d. Cellulose bonds are not hydrolyzed by human enzymes
d
39. Which of the following is a characteristic of dietary fibers? a. They cause diverticulosis b. They raise blood cholesterol levels c. They are usually found in high-fat foods d. They are classified according to solubility in water
d
41. What type of fiber is readily digested by colonic bacteria? a. Lignans b. Phytates c. Cellulose d. Fermentable
d
42. Which of the following is a common source of resistant starch? a. Apple b. Orange c. Baked potato d. Unripe bananas
d
48. Which of the following contains the least amount of fiber? a. Apples b. Prunes c. Potatoes d. White rice
d
51. What is the name of the short chains of glucose units that result from starch breakdown? a. Sucrose b. Lignins c. Pectins d Dextrins
d
54. After you and your friend Dolores share pretzels and animal crackers, she announces that she wants to start digesting her food by watching television. You inform Dolores that a. she really should spend 10-15 minutes on the treadmill to help her body break down the carbohydrates faster. b. her body will not begin to break down the carbohydrates for a couple more hours until they reach the small intestine. c. the hydrochloric acid in her stomach breaks down all the carbohydrates and she need not rest while this occurs. d. carbohydrate digestion begins in the mouth through the action of amylase, so she has already begun digesting the snacks.
d
55. The enzymes that digest dietary sugars are produced by the a. mouth. b. stomach. c. pancreas. d. small intestine.
d
58. All of the following are symptoms of lactose intolerance except a. bloating. b. diarrhea. c. cramping. d. constipation.
d
66. Among the following foods, which contains the lowest amount of lactose per serving? a. Yogurt b. Ice cream c. Doughnut d. American cheese
d
69. Which of the following provides the least amount of lactose per serving? a. Low-fat milk b. Cottage cheese c. Chocolate milk d. Cheddar cheese
d
70. Among the following population groups, which shows the highest prevalence of lactose intolerance? a. Hispanics b. Caucasians c. Scandinavians d. African Americans
d
78. The process by which an amino acid is used to make glucose is termed a. glycation. b. ketogenesis. c. protein sparing. d. gluconeogenesis.
d
79. Gluconeogenesis is a term that describes the synthesis of a. amino acids from glucose. b. lactose from a source of sucrose. c. fat from excess carbohydrate intake. d. glucose from a noncarbohydrate substance.
d
82. What is the first organ to respond to an increase in blood glucose concentration? a. Brain b. Liver c. Muscle d. Pancreas
d
87. When you are under physical stress, what hormone is released quickly to stimulate an increase in blood glucose concentration? a. Insulin b. Secretin c. Glucogen d. Epinephrine
d
91. A person eating lots of white bread, white rice, and ready-to-eat cereals would have a diet with a glycemic index that is a. very low. b. low. c. moderate. d. high.
d
92. Which of the following is a feature of the condition hypoglycemia? a. It is treated with insulin injections b. It is aggravated by high-fiber foods c. It is classified as a pre-diabetic condition d. It occurs rarely in otherwise healthy people
d
93. Which of the following is a feature of diabetes? a. Type 1 diabetes is more common than type 2 b. Type 1 diabetes is also known as insulin overload diabetes c. Diabetes is caused by an excessive intake of dietary carbohydrates d. Dietary management should focus on total carbohydrate intake rather than the type of carbohydrate consumed
d
94. What term describes how quickly glucose is absorbed from a food after ingestion, how high blood glucose rises as a result, and how quickly blood glucose returns to normal? a. Diabetes index b. Glycemic index c. Diabetes potential d. Glycemic response
d
96. Which of the following are characteristic of the conditions diabetes and hypoglycemia? a. Neither has a genetic susceptibility b. Neither is associated with increases in body weight c. Both respond to insulin administration and chromium supplements d. Both benefit from the inclusion of fiber-rich foods and consumption of smaller, more frequent meals
d