Nutrition Carbs

Which of the following statements is true?

a. Sucrose has no nutritional value. b.Sucrose is a source of glucose. c.Sucrose supplies more energy, gram per gram, than starch. d.Sucrose is comprised of two glucose molecules. Answer:B

The richest sources of starch are:

a. fruits b.soybeans c.grains d. vegetables Answer:C

The main function of carbohydrates in the body is to:

a. insulate the body to prevent heat loss. b.synthesize fat. c.provide material for synthesizing cell walls d.furnish the body with energy. Answer:D

Which of the following sweeteners provides 4 kcal/g?

a.Stevia b.Sucralose c.Saccharin d.Sucrose Answer:D

Which of the following substances is a complex carbohydrate?

a.high fructose corn syrup b.soluble fiber c.lactose d.glucose Answer:B

Which of the following substances is a complex carbohydrate?

a.high fructose corn syrup b.starch c.glucose d.galactose Answer:C

Which of the following substances is a simple carbohydrate?

a.lignin b.starch c.glycogen d.fructose Answer:D

If your diet supplies more sugar and starch than you need, the excess can be.

a.metabolized to form urea and excreted by the kidneys b.eliminated in feces c.converted to proteins that are metabolized for energy d.converted into fat and stored Answer:D

Which of the following groups contains the least carbohydrate?

a.milk and cheese b.grains and starchy vegetables c.grains and fruits d.fruits and vegetables Answer:A

Duncan's diet contains high amounts of protein and fat, but it is very low in carbohydrates. As a result of following this diet, Duncan's body forms more _____ than normal.

a.muscle fibers b.glycogen stores c.ketone bodies d.minerals Answer:C

Cellulose, pectin, hemicellulose, and gums are:

a.nonnutritive sweeteners. b.sugar alcohols. c.fibers. d.forms of starch Answer:C

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

False

Carbohydrate absorption occurs almost exclusively in the stomach

False

Diets high in fiber increase the risk of type 2 diabetes.

False

Hypoglycemia is a condition that occurs when the blood glucose level is too high.

False

Soluble fiber is broken down completely by bacteria in the small intestine.

False

Fiber-rich diets contribute to weight loss by causing a person to feel full.

True

Intestinal bacteria produce gases when they metabolize fiber.

True

Most dietary fiber provides little or no energy.

True

What happens when blood glucose falls too low?

a. insulin promotes glycogen synthesis in the muscle b.insulin promotes glycogen synthesis in the liver c.glucagon promotes breakdown of liver glycogen d.glucagon promotes breakdown of muscle glycogen Answer:C

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

a.35-40 b.45-55 c.45-65 d.55-60 Answer:C

This morning, Margie's fasting blood glucose level indicated that she has hyperglycemia and pre-diabetes. Based on this information, her fasting blood glucose level was _____ mg/dl.

a.67 b.160 c.120 d.80 Answer:C

Macey would like to sweeten her tea with a nonnutritive sweetener that provides no calories per teaspoon. Which of the following sweeteners should she use?

a.Mannitol b.Granulated cane juice c.Sucralose d.Table sugar Answer:C

What is the major difference between soluble and insoluble forms of fiber?

a.Soluble fiber provides no health benefits to humans, whereas insoluble fiber reduces the risk of heart disease. b.Soluble fiber can be digested by humans, whereas insoluble fiber cannot be digested. c.Soluble fiber dissolves or swells in water, whereas insoluble fiber generally does not change in water. d.Soluble fiber is in animal foods, whereas insoluble fiber is in plant foods. Answer:C

Which of the following statements is true?

a.The human digestive tract does not produce enzymes that digest dietary fiber. b.Eating foods rich in insoluble fiber helps reduce the risk of heart disease. c. Each gram of fiber supplies about 6 kcal for humans. d.Diets high in fiber increase the risk of type 2 diabetes. Answer:A

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

a.blood pressure. b.weight. c.blood cholesterol levels. d.blood glucose levels Answer:D

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. Answer:B

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

a.chocolate bars and other candy treats. b.baked goods such as cookies and cakes. c.fruit packed in heavy syrup. d.soft drinks and other sugar-sweetened beverages. Answer:D

Phil is a healthy college student. When he wakes up in the morning, he can't wait to eat breakfast. While he is asleep and before he consumes food or beverages, his pancreas secretes _____ to maintain his blood glucose level within normal limits

a.cortisol b.glycogen c.insulin d.glucagon Answer:D

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

a.disaccharides b.starches c.fibers d.added sugars Answer:D

According to Shawn's physician, Shawn has a high risk of _____ because his waist circumference is 42 inches, his blood pressure consistently measures 140 mm Hg/90 mm Hg, and his fasting blood glucose level is 110 mg/dl.

a.diverticulosis b.metabolic syndrome c.constipation d.cystic fibrosis Answer:A

Foods richest in carbohydrates include:

a.eggs, cheese, and milk. b.milk, nuts, and oils. c.rice, broccoli, and apples. d. mayonnaise, butter, and salad dressing. Answer:C

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

a.glucagon b.insulin c.sucrose d.testosterone Answer:B

The principal carbohydrate used to sweeten homemade iced tea is:

a.glucose b.galactose c.sucrose d.fructose Answer:C

Three monosaccharides important in nutrition are:

a.glucose, lactose, and fructose. b.fructose, glucose, and sucrose. c.fructose, glucose, and galactose. d.galactose, sucrose, and lactose. Answer:C

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. How many alternative sweeteners are contained in this product?

a.one b.two c.three d.four Answer:B

One molecule of maltose can yield _____ molecules of glucose.

a.one b.two c.three d.four Answer:B

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

a.pectins b.gums c.lignins d.mucilages Answer:C

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

a.sucrose b. fructose c.glucose d.fatty acids Answer:C

The nonnutritive sweetener sucralose is made from:

a.sucrose b.aspartine c.maltose d.fructose Answer:A

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.the number of carbon molecules they contain. Answer:B

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

a.time of day the food was consumed. b.type of fiber in the food. c.structure of the starch. d.manner in which the food was processed. Answer:A

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. Answer:C

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.banana c.ice cream d.oat meal Answer:A