Carbohydrates

which statement by your client indicates that the client needs further instruction? a. "Even though there is sugar in milk and fruits, they are still good for me because they have other nutrients in them." b. "When choosing my foods, I should try to limit my intake of added sugars, which can come from condiments like ketchup or processed foods like breakfast cereal as well as dessert foods." c. "Choosing foods containing sugar alcohols instead of real sugar is the best way to lose weight quickly." d. "Drinking plain water instead of sweetened beverages such as soft drinks can reduce my kcalorie intake, and therefore, help me lose weight." e. "I should limit my intake of sugar-sweetened beverages to help prevent elevated blood triglyceride levels."

c. "Choosing foods containing sugar alcohols instead of real sugar is the best way to lose weight quickly."

what is the glycemic load of a food that has a glycemic index of 100 and contains 20 grams of carbohydrate in a 100-gram serving? a. 1 b. 5 c. 20 d. 80 e. 100

c. 20

what is the fiber recommendation from the FDA for someone on a 2,000-kcalorie diet? a. 25 g b. 14 g c. 28 g d. 50 g e. 75 g

c. 28 g

patients with ____ are most likely to benefit from diets that focus on eating foods with a low glycemic index. a. eating disorders b. diverticulitis c. diabetes d. Crohn's disease e. hypoglycemia

c. diabetes

when reading a food label, which ingredient is another term for sugar? a. EDTA b. soy protein c. soybean oil d. sea salt e. HFCS

e. HFCS

which food has the highest glycemic index? a. chickpeas b. apples c. sweet corn d. ice cream e. baked potato

e. baked potato

what is one way that fermentation in the colon reduces the risk of colon cancer? a. Fermentation produces fatlike molecules that activate cancer-killing enzymes. b. Fermentation increases the digestion of antioxidant-containing molecules. c. Fermentation alters the pH of the colon, creating a permissive environment for immune cells. d. Fermentation prevents the absorption of cancer-causing agents. e. Fermentation regulates bowel movements to prevent constipation.

a. Fermentation produces fatlike molecules that activate cancer-killing enzymes.

how does sugar contribute to dental caries? a. Sugars help support bacterial growth, which decay the teeth. b. Sugars are abrasive and can remove enamel from the teeth. c. Sugars alter the pH of the saliva, which decays the teeth. d. Sugars increase the release of amylase, which decays the teeth. e. Sugars increase saliva production, which decays the teeth.

a. Sugars help support bacterial growth, which decay the teeth.

your client, Larry, is attempting to limit added sugar. Which breakfast food should he eat less of? a. frozen pancakes b. whole-wheat toast c. oatmeal with raisins d. low fat milk e. egg-white omelets

a. frozen pancakes

which pair of monosaccharides makes up the disaccharide lactose? a. glucose and galactose b. glucose and glucose c. glucose and fructose d. fructose and galactose e. fructose and fructose

a. glucose and galactose

which highly branched polysaccharide is found in animals? a. glycogen b. collagen c. starch d. fiber e. cellulose

a. glycogen

which factor is LEAST likely to influence the glycemic index value of a food? a. individual cholesterol levels b. fiber content c. protein content d. cooking the food e. individual glucose tolerance

a. individual cholesterol levels

which organ stores the greatest amount of the body's total glycogen? a. muscles b. brain c. liver d. kidneys e. bones

a. muscles

based on the AMDR, an 1800-kcalorie diet should provide approximately how many grams of carbohydrates? a. 45-158 b. 203-293 c. 364-639 d. 1265-1448 e. 2000

b. 203-293

what is one way in which foods rich in soluble fibers benefit heart health? a. Soluble fibers prevent absorption of cholesterol. b. Soluble fibers bind bile and remove cholesterol through excretion. c. Soluble fibers activate metabolic pathways that break down cholesterol. d. Soluble fibers inactivate metabolic pathways that make cholesterol. e. Soluble fibers inactivate pathways involved in coagulation.

b. Soluble fibers bind bile and remove cholesterol through excretion.

what is one disadvantage of using sugar alcohols as compared to nonnutritive sweeteners? a. Sugar alcohols trigger a lower glycemic response than nonnutritive sweeteners. b. Sugar alcohols increase bloating and gas, while nonnutritive sweeteners do not. c. Sugar alcohols do not contain any carbohydrate, while nonnutritive sweeteners have some carbohydrates. d. Sugar alcohols do not contribute to dental caries, while nonnutritive sweeteners can contribute to dental caries. e. Sugar alcohols occur naturally in fruits and vegetables, while nonnutritive sweeteners are all artificial.

b. Sugar alcohols increase bloating and gas, while nonnutritive sweeteners do not.

which disorder is characterized by elevated blood glucose resulting from insufficient insulin, ineffective insulin, or both? a. hyperlipidemia b. diabetes c. Addison's disease d. lactose intolerance e. Crohn's disease

b. diabetes

the hormone produced in the pancreas to raise the blood glucose level is called _____. a. pancreas b. glucagon c. lipase d. amylase e. insulin

b. glucagon

the two hormones that regulate blood glucose levels are _____ and _____ . a. insulin/glucose b. insulin/glucagon c. glucagon/insulin d. glucagon/glucose

b. insulin/glucagon

how can you prevent a food with a high glycemic index from causing a huge spike in your blood sugar? a. eating that food only in the morning b. eating that food only in the evening c. eating that food with other foods d. eating that food only after it has been cooked e. eating that food only when it is raw

c. eating that food with other foods

in the large intestine, bacteria digest many of the soluble fibers to produce _____. a. glucose b. protein c. fatty acids d. fructose e. starch

c. fatty acids

when glucose levels are low, ____ levels are high. a. insulin b. glycogen c. glucagon d. amylase e. cortisol

c. glucagon

which three sugars are monosaccharides? a. glucose - fructose - sucrose b. glucose - fructose - lactose c. glucose - fructose - galactose d. glucose - lactose - sucrose e. glucose - lactose - galactose

c. glucose - fructose - galactose

which factor most influences the glycemic index of food by increasing insulin secretion to alter the rate at which glucose is taken up into the blood? a. starch structure b. fiber content c. presence of fat and protein d. food processing e. mixing of foods in a meal

c. presence of fat and protein

when reading food labels, which ingredient does NOT indicate the presence of added sugars? a. concentrated fruit juice sweetener b. corn syrup c. sucralose d. honey e. raw cane sugar

c. sucralose

what percentage of calories should come from carbohydrates? a. 1% b. 10% c. 30% d. 50% e. 90%

d. 50%

how does our body process excess sugar when we consume large quantities at once? a. Excess sugar is excreted in urine. b. Excess sugar is excreted in feces. c. Excess sugar is stored as protein. d. Excess sugar is stored as fat. e. Excess sugar is stored as glycolipids.

d. Excess sugar is stored as fat.

what is the best way to help satiate your need for sugar without increasing your total caloric intake? a. Choose only foods that are organic. b. Choose only foods that are all-natural. c. Swap invert sugar for regular sugar. d. Swap sugar alcohols for regular sugar. e. Increase salt in your foods to enhance flavor.

d. Swap sugar alcohols for regular sugar.

tim is trying to eat an adequate amount of fiber. Which lunch menu will best help him achieve this goal? a. baked salmon, lettuce salad, enriched wheat roll, orange juice b. turkey hot dog, enriched wheat bun, popcorn, diet cola c. cheese and mushroom omelet, cheese grits, cranberry juice cocktail, water d. black bean soup, baked sweet potato, large apple, iced tea e. soy burger, baked French fries, chocolate pudding, coffee

d. black bean soup, baked sweet potato, large apple, iced tea

all carbohydrates can produce bacteria leading to the formation of _____ . a. diverticulitis b. cancer c. constipation d. dental caries

d. dental caries

which of the following carbohydrates only need to be broken down once? a. large starch molecules b. fiber c. monosaccharides d. disaccharides e. glycogen

d. disaccharides

what process in digestion, carried out by the flora that inhabit your intestine, is required for the digestion of cellulose and dietary fibers? a. gastrulation b. glycolysis c. gluconeogenesis d. fermentation e. lactation

d. fermentation

the storage form of energy for humans and animals is _____ . a. maltose b. starch c. fiber d. glycogen

d. glycogen

which change in food preparation would decrease the glycemic index of the food? a. cooking pasta longer as opposed to al dente b. preparing oatmeal from quick oats as compared to steel-cut oats c. using white rice as compared to brown rice d. eating a boiled potato as compared to a baked potato e. eating whole-wheat toast with peanut butter instead of just the toast alone

e. eating whole-wheat toast with peanut butter instead of just the toast alone

which diet is most likely to prevent or delay onset of type 2 diabetes? a. high-glycemic and high-fiber b. high-fat and low-carbohydrate c. low-fat and high-carbohydrate d. high-protein and high-glycemic e. low-glycemic and high-fiber

e. low-glycemic and high-fiber

in general, which food group contains the lowest amount of carbohydrates? a. grains b. vegetables c. fruits d. milk and milk products e. protein foods

e. protein foods

true or false: the dietary carbohydrates include sugar, starch and triglycerides.

false

true or false: digestion of carbohydrates begins in the mouth.

true