Chapter 5

The energy value of dietary carbohydrates is ____ kcal per gram. a. 4 b. 7 c. 9 d. 15

a. 4

In the production of alcoholic beverages, maltose is formed from cereal grains because of the _____. a. germination of grains b. condensation of sugars c. fermentation of stachyose d. hydrolysis of simple sugars

a. germination of grains

Much of the galactose in our diet is found in... a. high-fiber foods. b. dairy products. c. dark green leafy vegetables. d. honey and table sugar.

b. dairy products

Another name for glucose is ____. a. sorbitol b. dextrose c. levulose d. maltose

b. dextrose

Glucose, galactose, and fructose _______. a. are disaccharides b. are soluble fibers c. are monosaccharides d. are polysaccharides

c. are monosaccharides

Food processors and manufacturers use amylopectins primarily to produce sauces and gravies for frozen foods because they ____. a. are easily digested. b. are resistant to spoilage. c. form a stable starch gel. d. are sweet tasting.

c. form a stable starch gel.

The body is capable of making glucose from non-carbohydrate nutrients, such as protein, by a process referred to as ___. a. glycogenesis b. glycolysis c. gluconeogenesis d. ketosis

c. gluconeogenesis

The enzyme sucrase breaks down sucrose into ____. a. glucose + glucose b. lactic acid c. glucose + fructose d. glucose + maltose

c. glucose + fructose

Three important disaccharides are _____. a. lactose, fructose, and maltose. b. fructose, glucose, and galactose. c. maltose, sucrose, and lactose. d. sucrose, fructose, and glycogen.

c. maltose, sucrose, and lactose.

Humans can digest a carbohydrate if the glucose bond is ____. a. an alpha bond b. a beta bond c. a gamma bond d. a peptide

a. an alpha bond

The three elements in simple sugar are _____. a. carbon, hydrogen, and oxygen. b. carbon, hydrogen, and nitrogen. c. carbon, hydrogen, and sulfur. d. carbon, nitrogen, and oxygen.

a. carbon, hydrogen, and oxygen.

Low blood glucose is called ___, whereas high blood glucose is called ____. a. hypoglycemia; hyperglycemia. b. metabolic syndrome; hyperglycemia. c. hypoglycemia; polydipsia. d. hyperglycemia; hypoglycemia.

a. hypoglycemia; hyperglycemia.

Primary lactose maldigestion results from ___. a. lactase insufficiency. b. drinking lactose-fortified milks. c. bacteria inhabiting the small intestine. d. living in such locations as Mexico, China, Africa, or the Mediterranean.

a. lactase insufficiency.

If no glucose is available from dietary carbohydrate, glucose in the blood may first be derived from ___. a. muscle glycogen and liver glycogen. b. triglyceride breakdown. c. muscle glycogen and fatty acids. d. sugar alcohols.

a. muscle glycogen and liver glycogen.

Normal blood glucose levels range between ____. a. 40 & 70 mg/dL. b. 70 & 100 mg/dL. c. 125 & 140 mg/100ml. d. 200 & 300 mg/dL.

b. 70 & 100 mg/dL

Dietary sugars and starches are called "protein sparing", which means ____. a. sugars and starches can substitute for dietary protein when it comes to body protein synthesis. b. dietary protein can be used for protein synthesis and other vital processes, rather than being used as a source of energy. c. sugars and starches are converted to fat, and then converted to glucose for use as blood sugar. d. sugars and starches are converted by the liver to ketone bodies.

b. dietary protein can be used for protein synthesis and other vital processes, rather than being used as a source of energy.

While ___ suppresses gluconeogenesis, ____ increases glycogen breakdown. a. glucagon; insulin. b. insulin; glucagon. c. insulin; glucose. d. cortisol; glucagon.

b. insulin; glucagon

The principle sugar found in milk is ____. a. sucrose b. lactose c. dextrose d. maltose

b. lactose

Insulin is made in the .... a. gallbladder. b. pancreas. c. liver. d. small intestine.

b. pancreas

An example of an oligosaccharide is ____. a. maltose. b. raffinose. c. galactose. d. glycogen.

b. raffinose

Which combination of foods would be highest in complex carbohydrates? a. cola, potato chips, chicken-salad sandwich. b. spaghetti with marinara sauce, broccoli, dinner roll, milk. c. coffee, crisp bacon, fried eggs, orange drink. d. chipped beef and gravy.

b. spaghetti with marinara sauce, broccoli, dinner roll, milk.

Once absorbed, the majority of glucose is transported to ____. a. muscle tissue b. the liver c. the pancreas d. brain cells

b. the liver

Individuals with lactose maldigestion can usually tolerate small amounts of ___. a. yogurt b. nonfat milk c. cheddar cheese d. all of the above

d. all of the above.

Ketosis may result from... a. starvation b. a diet of less than 50-100 grams of carbohydrate per day. c. untreated diabetes mellitus. d. all of the above.

d. all of the above.

Sorbitol is _____. a. a sugar alcohol b. absorbed and metabolized more slowly than glucose and other sugars. c. used in candies and gums. d. all of the above.

d. all of the above.

After digestion and absorption, dietary carbohydrates may be ____. a. used for energy b. converted to glycogen and stored in liver and muscle tissue. c. synthesized into fat. d. all of these choices are correct.

d. all of these choices are correct.

The principle function of dietary carbohydrate is to provide ____. a. bulk in the diet b. structural material c. sweetness in foods d. energy

d. energy

A sugar not commonly found free in nature that combines with glucose to form the disaccharide lactose is ___. a. sucrose b. maltose c. fructose d. galactose

d. galactose

The human brain and other nerve tissues use mostly _____ as fuel. a. fructose b. protein c. ethanol d. glucose

d. glucose

Which of the following is a noncarbohydrate component of dietary fibers? a. glycogen b. pectin c. cellulose d. lignin

d. lignin

The sugar alcohol commonly used to sweeten chewing gum and candy is ____. a. corn syrup b. dextrin c. invert sugar d. sorbitol

d. sorbitol