Nutrition - Chapter 4

Aspartame is heat stable so it is appropriate for use in cooking. True false question.

False

Which macronutrient provides 9 kilocalories per gram?

Fat

Pectin's, inulin, gums, hemicelluloses, resistant starch, and cellulose are referred to as:

Nonstarch polysachharides; dietary fiber

Which of the following is a benefit of soluble fiber?

Reduces total serum cholesterol

What is the primary function of carbohydrates in the body?

To provide energy for the body

Because of its branched structure that can be broken down quickly, glycogen is an ideal storage form of carbohydrate in the body.

True

Both fiber and starch are types of polysaccharides

True

Vegetables, beans, breads, pasta, and rice are common food sources of:

amylose

What is the major monosaccharide in the body?

glucose

Wheat bran, nuts, fruit skins, and some vegetables are food sources of ______ fiber.

insoluble

Sucrose is found naturally in

maple sugar

What are some natural food sources of sucrose?

maple sugar, sugar beets

Carbohydrates containing many glucose units, from 1000 or more, are called ______.

polysaccharides

The Dietary Guidelines recommends that ______ of our grains come from whole grains.

1/2

Which description best describes a starch?

A carbohydrate made of multiple units of glucose attached together in a form the body can digest

Both fiber and starch are types of polysaccharides.

True

Cellulose is an indigestible, nonfermentable, straight-chain polysaccharide made of glucose molecules.

True

The cooking process is often viewed as the starting point of carbohydrate digestion because cooking helps to soften the tough connective fibers in the plants.

True

The primary function of carbohydrates in the body is to provide energy.

True

Of the following polysaccharides, which is digested most rapidly?

amylopectin

Which polysaccharide is a digestible, branched-chain type of starch composed of glucose units?

amylopectin

Because of its branched polysaccharide structure, Blank______ is digested more rapidly than Blank______.

amylopectin; amylose

Which of the following are examples of polysaccharides?

amylopectin; cellulose; amylose

Name the long, straight-chain type of starch that makes up about 20% of digestible starch.

amylose

What is a digestible straight-chain type of starch composed of glucose units called?

amylose

Which macronutrient provides 4 kilocalories per gram?

carbohydrates

Which of the following can assist the digestion of carbohydrates even before food enters the mouth?

cooking food

The individual forms of fiber are not each listed on a food label. Instead, they are grouped together as:

dietary fiber

Name the major monosaccharide found in the body.

glucose

The advantage of the branched structure of Blank______ is that it allows multiple enzymes to attach to its structure and break it apart quickly.

glycogen

The advantage of the branched structure of ______ is that it allows multiple enzymes to attach to its structure and break it apart quickly.

glycogen

amylopectin

highly branched-chain of glucose units

The monosaccharides and the disaccharides are designated as ______ because they provide calories.

nutritive sweeteners

Which of the following is a type of complex carbohydrate?

starch

amylose

straight chain of glucose

The liver and muscles are the major storage site for glycogen

true

Aspartame is an alternative sweetener made of:

two aminoacids (phenylalanine and aspartic acid) and methanol

Which of the following are common food sources of amylose?

Breads, Beans, Vegetables

Which type of fiber is an indigestible, insoluble, straight-chain polysaccharide made of glucose molecules?

Cellulose

When is glucose most likely used to produce fat?

When overall calorie needs are exceeded

Which of the following statements about fiber are true?

A substance found in plants; Adds bulk to feces; Is a complex carbohydrate

Which of the following are common food sources of amylose?

Beans, Milk, Breads

Which of the following can assist the digestion of carbohydrates even before food enters the mouth?

Cooking Food

Which of the following are appropriate uses of aspartame?

Diet soft drinks; Sugar-free chewing gum; Sugar-free gelatin desserts

How are nonstarch polysaccharides listed on food labels?

Dietary fiber

Foods in the Dairy group are rich sources of fiber.

False

Which fiber type increases intestinal transit time?

Insoluble (nonfermentable) fiber

What are the two broad categories of sweeteners?

Nutritive sweeteners; Alternative sweeteners

Which type of carbohydrate is formed by linking many (e.g., hundreds) of glucose units together?

Polysaccharides

Which of the following are subgroups of vegetables, according to MyPlate?

Red and orange vegetables; Dark green vegetables; Starchy vegetables; Beans, peas, and lentils