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