FSHN 150 Chapter 4 Carbs
which of the following types of dietary fiber are nonfermentable? (insoluble) (4.2)
cellulose
which of the following are appropriate uses of aspartame? (4.3)
chewing gum, strawberry preserves, diet soda
stephen complains to his doctor of frequent urination and extreme thirst. Over the past 3 months, he also lost 12 pounds without dieting. His doctor sends him tests to see if he has (4.7)
diabetes
which three of the following contain the highest percentage of calories from carbohydrates? (4.3)
dried fruit, jam, table sugar
which monosaccharide is commonly found as a component in fruit? (4.2)
fructose
acesulfame-K is a useful alternative sweetener because _____ (4.3)
heat stable and can be used in baking; doesn't cause dental caries
because of its low cost, shelf stability, and desirable food properties, ______ is used in the manufacture process of many processed foods, including soft drinks, condiments, and snack foods. (4.3)
high fructose corn syrup
a high fiber diet is helpful for weight management because (4.6)
its bulk contributes to satiety; provides less calories
which of the following foods contain the highest percentage of simple carbs? (4.3)
jelly
is milk a natural source of sucrose? (4.2)
no
the monosaccharides and the disaccharides are designated as _____ because they provide calories (4.3)
nutritive sweeteners
true or false: amylase is an enzyme released from the salivary glands and the pancreas (4.6)
pancreas
fiber is a type of _____ (4.2)
polysaccharide
carbs containing many glucose units, from 10 to 1000 or more are called _____ (4.2)
polysaccharides
pectins, gums, and mucilages are classified as _____ fibers (4.2)
soluble (viscious)
which alternative sweetener is good for cooking because it doesn't break down under high heat conditions? (4.3)
sucralose
All sweeteners are compared to the sweetness found in ____ (4.3)
sucrose
which of the following are common food sources of amylose? (4.2)
vegetables, beans, rice
whole cornmeal, brown rice, and oatmeal are examples of _____ (4.3)
whole grains
what is the approximate carbohydrate content of eggs, chicken, margarine, and butter? (4.3)
zero
what is the guideline that is set at a level 100 times less than the level at which no harmful effects were noted in animal studies? (4.3)
acceptable daily intake (ADI)
which of the following statements about fiber are true? (4.2)
adds bulk to feces; a substance found in plants, complex carbs
what are the two broad classes of sweeteners? (4.3)
alternative, nutritive
Aspartame is an alternative sweetener made of two _____ acids (phenylalanine and aspartic acid) and methanol. (4.3)
amino
what nonnutritive sweeteners are currently available in the food supply in the US? (4.3)
aspartame, neotame, acesulfame-K
a prediabetic is someone with a ______ ((4.7)
blood glucose from 100 to 125 mg/dl; HbA1c between 5.7% to 6.41%
which of the following are major sources of added sugars in American diets? (4.6)
cake and cookies, dairy desserts, soft drinks
a high ____ dietary pattern is clearly associated with development of dental caries (4.6)
carbohydrate
what can assist the digestion of carbohydrates even before food enters the mouth? (4.4)
cooking food
true or false: a nutritive sweetener is sweeter tasting than an alternative sweetener (4.3)
false
true or false: foods in the dairy group are rich sources of fiber (4.3)
false
true or false: for weigh management, use honey rather than table sugar (sucrose) to sweeten foods (4.3)
false
true or false: most cases of type 1 diabetes start with an immune system disorder, which causes destruction of the insulin-producing cells in the liver (4.7)
false
true or false: sucralose is the oldest alternative sweetener and was first produced in 1879 (4.3)
false
a whole grain is defined as a grain that contains the whole grain seed or kernel. The three components of a grain seed or kernel include the _____ (4.3)
germ, endosperm, bran
What is the major monosaccharide found in the body?(4.2)
glucose
nutritionally similar to table sugar, honey has ___ and ____ (4.3)
glucose , fructose
sucrose is made up of which two monosaccharides? (4.2)
glucose and fructose
the advantage of the branched structure of _____ is that it allows multiple enzymes to attach to its structure and break it apart quickly (4.2)
glycogen
which of the following MyPlate food groups contains many foods with cellulose, hemicellulose, and lignins? (4.3)
grains
type 1 diabetes results from (4.7)
inadequate insulin production
in people with type 1 diabetes, the cells of a pancreas stop producing (4.7)
insulin
name the disaccharide that is also known as "milk sugar" *4.2)
lactose
what conditions may be present in a person with metabolic syndrome? (4.7)
large waistline; low HDL cholesterol; high blood pressure; high fasting glucose; high blood triglycerides
key nutrients provided by dairy products include: ______ (4.3)
potassium, calcium, vitamin D, protein
which of the following are subgroups of vegetables, according to MyPlate? (4.3)
red and orange, dark green, beans and peas, starchy
which of the following is a benefit of soluble fiber? (4.2)
reduces total serum cholesterol
what alternative sweetener has been on the market the longest? (4.3)
saccharin
pectins, gums, mucilages, and some hemicelluloses are classified as _____ fibers (4.2)
soluble
what is a sugar alcohol? (4.3)
sorbital
stevia is an alternative sweetener derived from _____ (4.3)
south american shrub
______ are used in some types of gum, breath mints, and candy because they are not readily metabolized by bacteria to acids in the mouth and thus do not promote tooth decay (4.3)
sugar alcohols
what is the purpose of the whole grain stamp that food manufacturers use on grain products? (4.3)
to identify foods with whole grains
true or false: The Dietary Guidelines recommend increasing whole grain intake by replacing some refined grains with whole grains (4.3)
true
true or false: both fiber and starch are types of polysaccharides (4.2)
true
true or false: the liver and muscles are the major storage sites for glycogen (4.2)
true
true or false: type 2 diabetes is strongly associated with obesity (4.7)
true
Which description best describes a starch? (4.2)
a carbohydrate made of multiple units of glucose attached together in a form the body can digest
