Carbohydrates

Which of the following vegetables would provide the most carbohydrate? a. half-cup carrots b. half-cup tomatoes c. 1 cup salad d. half-cup cooked dry beans

half-cup cooked dry beans. Starchy vegetables, including cooked dry beans, provide as much as 15 grams of carbohydrate per 1/2 cup serving. See pages 136-138

Over 75% of the world's people, as they age, lose most of their ability to produce the enzyme ________. a. lactase b. maltase c. sucrase d. amylase

lactase As they age, upward of 75 percent of the world's people lose much of their ability to produce the enzyme lactase to digest the milk sugar lactose. See page 123

The first organ to respond to a rise in blood glucose levels is the: a. pancreas. b. gall bladder. c. stomach. d. liver.

pancreas. After a meal, as blood glucose rises, the pancreas is the first organ to respond by releasing the hormone insulin, which signals the body's tissues to take up surplus glucose. See page 127

How many grams of fiber per day does the American Dietetic Association suggest for an average adult? a. 35-45 grams per day b. 20-35 grams per day c. 10-20 grams per day d. 5-10 grams per day

•Men, age 19-50: 38 g/day. •Men, age 51 and up: 30 g/day. •Women, age 19-50: 25 g/day. •Women, age 51 and up: 21 g/day. •No Tolerable Upper Intake Level for fiber has been established.

What percentage of total calories is recommended to be provided by carbohydrates? a. 45-65% b. 10-35% c. 60-80% d. 15-25%

45-65%

Glucose is a critical energy source for the ________. a. heart b. lungs c. kidneys d. brain

As discussed on pages 107, 111, and 112, the brain and the rest of the central nervous system utilize glucose preferably as its energy source. Fiber-rich complex carbohydrates are the preferred source of glucose in the diet.

The three monosaccharides do not include a. glucose. b. fructose. c. galactose. d. maltose

As discussed on pages 107-109, maltose is a disaccharide or double sugar composed of two glucose units. Glucose, galactose, and fructose, on the other hand, are monosaccharides or single sugars.

Glucose is a component of the following disaccharides: a. Maltose, Sucrose, and Galactose b. Lactose, Maltose, and Sucrose c. Sucrose, Maltose, and Fructose d. Lactose, Galactose, and Fructose

As discussed on pages 108-109, disaccharides are linked pairs of single sugars or monosaccharides. The three disaccharides discussed in the chapter, lactose, maltose, and sucrose, each have glucose as part of their structure. Sucrose, for example, is composed of glucose plus fructose.

Sucrose is composed of a. fructose and glucose. b. galactose and fructose. c. glucose and galactose. d. glucose and glucose.

As discussed on pages 108-109, sucrose is composed of glucose and fructose. Other disaccharides include maltose, composed of glucose and glucose, and lactose, composed of galactose and glucose.

The bonds of ________ are not digestible by humans. a. glycogen b. glycogen and starch c. starch d. cellulose

As discussed on pages 110-111 fibers, such as cellulose, are not digestible by humans.

The health benefits of fiber do not include a. critical source of energy for the brain. b. maintenance of digestive tract health. c. healthy weight management. d. blood glucose control.

As discussed on pages 111, 115-117, and seen in Figure 4-4 (page 114), most fibers pass through the human body without providing energy to the body. However, there are many benefits to including fiber in the diet. Fiber has many health benefits, including blood glucose regulation, lowering cholesterol levels (reducing heart disease risk), managing a healthy weight, and maintaining digestive tract health

Nutrition is key in the treatment and management of diabetes. Which of the following is not a principle of diabetes treatment? a. Controlling total carbohydrate in the diet. b. Adequate fiber and other nutrients. c. Avoiding sugar and sugar-containing foods. d. Low in saturated and trans fat.

Avoiding sugar and sugar-containing foods. Pages 133-134 discuss the nutritional management of diabetes. Essentially, the diet is constructed of a balanced pattern of foods. Overall, individuals with diabetes do not have to avoid sugar and sugar containing foods, but principles of the diet include being one with controlled total carbohydrate, as well as several other principles.

Which of the following diet recommendations is NOT recommended for those with diabetes? a. Diet should be adequate in supplements to avoid deficiencies. b. Diet should be adequate but not too high in protein. c. Diet should be low in saturated and trans fat. d. Diet should be controlled in total carbohydrates.

Diet should be adequate in nutrients from food, not supplements, to avoid deficiencies. See page 134

Which of the following would be the most nutrient-dense choice from the grains group? a. English muffin b. doughnut c. croissant d. biscuit

English Muffin

Which of the following sugar alcohols is calorie-free? a. sorbitol b. xylitol c. maltitol d. erythritol

Erythritol cannot be metabolized by human beings and so is calorie-free. See page 134

Galactose occurs mostly in fruits and honey. a. True b. False

False

Products sweetened with sugar alcohols are not considered safe. a. True b. False

False

Scientific studies have consistently demonstrated that increased blood insulin levels cause excess body fatness and obesity. a. True b. False

False. Although insulin disturbances may trigger weight gain, this scientific truth remains: insulin can only assist in the storage of body fat when calories taken in are in excess of need. See page 148

Which chemical floods the bloodstream when the blood glucose concentration drops and cells need energy? a. glycogen b. glucagon c. glycemic d. galactose

Glycogen is the body's storage form of glucose. See pages 109-110, 127

Type(s) ________ diabetes is(are) characterized by insulin resistance. a. II b. Neither is characterized by insulin resistance. c. I and II d. I

II. Table 4-6 (page 130) summarizes the differences between type I and type II diabetes. Type II diabetes is characterized by insulin resistance, while type I is characterized by lack of insulin production.

Which of the following is correct concerning honey? a. It contains more calories per teaspoon than sugar. b. It is made of fructose and maltose. c. It is more nutritious than sucrose. d. It contains significant amounts of iron and magnesium compared to sucrose.

It contains more calories per teaspoon than sugar. Spoon for spoon, sugar contains fewer calories than honey because the dry crystals of sugar take up more space than the sugars of honey dissolved in its water. See page 140

Monosaccharides need no digestion and are absorbed directly into the blood. a. True b. False

True. When a food containing monosaccharides is consumed, it is absorbed directly into the blood. See page 109

Which of the following foods provides almost no carbohydrates? a. nuts b. beans c. fish d. fruits

fish. Fish, an animal protein source, provides almost no carbohydrate to the diet. See pages 136-138

Which of the following are the monosaccharides? a. galactose, lactose, and glucose b. fructose, glucose, and galactose c. sucrose, glucose, and fructose d. lactose, maltose, and sucrose

fructose, glucose, and galactose.

The liver converts monosaccharides to ________. a. galactose b. sucrose c. glucose d. fructose

glucose. As discussed on page 123 and seen in Figure 4-11 (page 124), the monosaccharides fructose and galactose are converted to glucose in the liver after being absorbed into the blood from the gastrointestinal tract and being delivered to the liver by way of the portal vein. Absorbed glucose needs no conversion.

Once in the bloodstream, the absorbed carbohydrates travel to the liver, which converts them to: a. resistant starch. b. glucose. c. fructose. d. sucrose.

glucose. The absorbed carbohydrates travel in the bloodstream to the liver, which converts them to glucose. See page 123

Which of the following carbohydrates is NOT found in foods from plants? a. sucrose b. glycogen c. starch d. fructose

glycogen.Liver and muscle cells may store excess, circulating glucose as glycogen. See pages 108-109

Animals, including humans, store glucose in the form of a. glycogen. b. cellulose and starch. c. starch. d. cellulose.

As discussed on page 110, glycogen is the storage form of glucose in animals. Glycogen is a highly branched polysaccharide composed of many glucose units (Figure 4-3 on page 110).

Fiber-rich foods have many health benefits, including lowering blood cholesterol. Foods that are rich in viscous fibers and appear to help to lower blood cholesterol, include a. legumes and wheat bran. b. citrus fruits and wheat bran. c. wheat bran and oats. d. citrus fruits and legumes.

As discussed on page 111, 115-117, and seen in Figure 4-4 (page 114), foods rich in viscous fibers may lower blood cholesterol. While legumes are rich in viscous fibers, wheat bran is composed of insoluble, nonviscous fiber. Insoluble fiber is effective in facilitating the elimination of waste from the digestive tract.

Blood glucose regulation primarily depends upon the hormone(s) a. insulin and epinephrine. b. insulin and glucagon. c. epinephrine and thyroid stimulating hormone. d. glucagon and epinephrine.

As discussed on page 126, glucagon and insulin are the primary hormones that keep blood glucose or blood "sugar" regulated.

The glycemic index is a scale measuring a food's effect on ________. a. blood glucose concentration b. both blood glucose concentration and blood ketone concentration c. blood ketone concentration d. blood glucagon concentration

As discussed on page 126, the glycemic index is a scale measuring a food's effect on blood glucose concentrations.

Ketosis results when a. acidic products from fat fragments accumulate in the blood, disturbing acid-base balance. b. an individual has seizures. c. protein or carbohydrate is used for energy. d. carbohydrates spare the body from using protein as energy.

As discussed on page 126, when fat fragments combine to form acidic, ketone bodies and build up in the blood, disturbing acid-base balance, ketosis results.

Which of the following is NOT a health-related effect attributed to dietary fibers? a. May raise blood cholesterol. b. May prevent diverticulosis. c. Aid in maintaining a healthy body weight. d. Improve the body's handling of glucose and the hormone insulin.

May raise blood cholesterol. Dietary fiber consumption may have a significant cholesterol-lowering effect. See page 114

The U.S. Enrichment Act of 1942 was amended in 1996 to include which vitamin? a. riboflavin b. niacin c. thiamin d. folate

The U.S. Enrichment Act of 1942 was amended in 1996 to include folate, often called folic acid on food labels. See page 121

The minimum amount of digestible carbohydrate to feed the brain and reduce ketosis in an average-sized person is: a. 130 grams per day. b. 60 grams per day. c. 35 grams per day. d. 300 grams per day.

The minimum amount of digestible carbohydrate determined by the DRI committee to feed the brain and reduce ketosis has been set at 130 grams/day for an average-sized person. See page 126

Symptoms of lactose intolerance do not include a. diarrhea. b. gastrointestinal tract pain. c. excessive gas. d. constipation.

constipation. As discussed on page 123, the inability to digest lactose, due to losing the ability to produce the enzyme, lactase, is called lactose intolerance. This disorder presents itself with nausea, gastrointestinal tract pain, diarrhea, and excessive gas when intolerant individuals drink milk or eat lactose-containing foods.

All of the following are consequences of consuming a diet that produces chronic ketosis EXCEPT: a. loss of bone minerals. b. deficiencies of vitamins and minerals. c. an impaired sense of well-being. d. decreased risk of kidney stones.

decreased risk of kidney stones. Adults consuming a diet that produces chronic ketosis may face increased risk of kidney stones. See page 126

Eating too much fiber may result in all but a. binding of nutrients, preventing their absorption. b. decreased transit time of food through the digestive tract. c. displacement of nutrients in the diet. d. an intestinal blockage.

decreased transit time of food through the digestive tract. While fiber has many health benefits, as discussed on pages 111, 115-117, and seen in Figure 4-4 (page 114), an individual can consume too much fiber in their diet. When one consumes too much fiber, as discussed on pages 118, typically through adding purified fibers, several outcomes may result, including displacement of nutrients, as well as an intestinal blockage, binding of nutrients (preventing their absorption), and increased transit time (which may prevent nutrient absorption).

When the body faces a severe carbohydrate deficit, it is forced to turn to ________ to make glucose for energy. a. minerals b. vitamins c. protein d. fat

protein. When the body faces a severe carbohydrate deficit, it must turn to protein to convert to glucose, diverting protein from critical functions of its own. See page 126

Digestion of starch begins with an enzyme from the a. pancreas. b. small intestine. c. salivary glands. d. esophagus.

salivary glands. While the small intestine is a key organ involved in digestion and absorption of starch, starch digestion actually begins in the mouth (page 119), where the salivary glands excrete an enzyme (salivary amylase) that initiates starch digestion.

Enzymes on the surface of the ________ facilitate the breakdown of disaccharides to monosaccharides. a. pancreas b. small intestine c. salivary glands d. esophagus

small intestine