HUN 2202 Nutrition & Diet Therapy Practice Questions-Chapter 4: The Carbohydrates
103. Which of the following is a feature of diabetes? a. Many people with type 2 diabetes are obese b. Most people who have diabetes require insulin therapy c. Diabetes results chiefly from excess dietary intake of simple carbohydrates d. People with type 1 diabetes fail to respond to the insulin made by the pancreas
Many people with type 2 diabetes are obese
64. Which of the following would be least likely to be connected with the development of lactose intolerance? a. Medicines b. Milk allergy c. Prolonged diarrhea d. Inherited lactase deficiency
Milk allergy
24. What is another name for lactose? a. Milk sugar b. Fruit sugar c. Table sugar d. Artificial sugar
Milk sugar
114. Which of the following sweeteners contains a significant amount of calcium? a. Molasses b. Brown sugar c. Maple sugar d. Invert sugar
Molasses
117. Which of the following sweeteners contains a significant amount of iron? a. Molasses b. Invert sugar c. Turbinado sugar d. High-fructose corn syrup
Molasses
71. Why are hard cheeses lower in lactose than soft cheeses? a. The lactose molecules bond to casein b. More lactose is removed during manufacturing c. The bacterial culture is selected to degrade more of the lactose d. The lactose molecules condense to form a poorly digested oligosaccharide
More lactose is removed during manufacturing
154. Which of the following is a feature of dairy products and carbohydrate? a. A cup of milk yields about 6 g of carbohydrate b. Most cheeses provide little, if any, carbohydrate c. Cottage cheese provides about 12 g of carbohydrate per cup d. A cup of yogurt yields about 3 g of carbohydrate
Most cheeses provide little, if any, carbohydrate
27. Glycogen is stored mainly in which of the following tissues? a. Muscle and liver b. Pancreas and kidneys c. Stomach and intestine d. Brain and red blood cells
Muscle and liver
80. In what organ is most of the body's glycogen found? a. Liver b. Muscles c. Kidneys d. Intestines
Muscles
74. Among the following population groups, which shows the highest prevalence of lactose intolerance? a. Hispanics b. Caucasians c. Scandinavians d. Native Americans
Native Americans or African Americans
126. Excessive consumption of soft drinks, orange juice, and sports drinks increases risk for development of caries because they contain sugar and have a. a low pH. b. organic acids. c. resistant starch. d. insufficient fluoride.
a low pH.
51. What is the meaning of a resistant starch? a. A fiber that escapes digestion in the small intestine b. A disaccharide that passes completely through the GI tract intact c. An insoluble fiber that is only partly degraded by gastric acid and pepsin d. A complex formed between phytic acid and cellulose that inhibits hydrolysis of digestible polysaccharides
*A fiber* that escapes digestion in the *small intestine*
122. You have just arrived at a lunch buffet and are faced with many choices. Although each of the following portions provides about 200 kcalories, which is most nutrient dense? a. 16-ounce soda b. 6 slices of avocado c. 8-ounce sports drink d. 3 slices of whole-wheat bread
3 slices of whole-wheat bread
123. Approximately how many kcalories are provided by two teaspoons of sugar? a. 10 b. 20 c. 30 d. 40
30
63. What percentage of the world's adult population show good tolerance to lactose ingestion? a. 30 b. 55 c. 80 d. 95
30
151. What is the DRI for fiber for a person consuming 2500 kcalories? a. 5 g b. 15 g c. 25 g d. 35 g
35 g
91. Which of the following blood glucose concentrations (mg/dL) is most consistent with hypoglycemia? a. 40 b. 80 c. 115 d. 150
40
145. According to most dietary guidelines, what percentage of the day's total energy intake should be furnished by carbohydrates? a. 10-15 b. 30-35 c. 45-65 d. 90-95
45-65
147. Approximately what percentage of the recommended fiber intake is met by the average person in the United States? a. 25 b. 50 c. 75 d. 100
50
82. What is the minimum daily amount of dietary carbohydrate necessary to spare body protein from excessive breakdown? a. 10-25 g b. 50-100 g c. 150-175 g d. 200-400 g
50-100 g
5. How many carbon atoms are found in most common dietary monosaccharides? a. 5 b. 6 c. 8 d. 12
6
88. What is a normal range (mg/dL) for blood glucose? a. 60-80 b. 70-100 c. 120-140 d. 140-180
70-100
86. Which of the following values falls within the normal range (mg/dL) of blood glucose? a. 40 b. 55 c. 75 d. 140
75 (normal range is 70-110 mg/dl)
121. Approximately how many pounds of total sugars are consumed by the average U.S. resident each year? a. 25 b. 65 c. 95 d. 190
95
59. What is the primary means for degradation of *soluble fibers* in the large intestines? a. Bacterial enzymes b. Pancreatic amylase c. Peristaltic segmentation d. Villus brush border hydrolases
Bacterial enzymes
105. In a person with type 2 diabetes, which of the following foods would ordinarily promote the least favorable glycemic effect? a. Chocolate b. Ice cream c. Baked potato d. Baked beans
Baked potato
106. Why might it be unnecessary for most people to use the glycemic index to monitor carbohydrate intake? a. Most people are not at risk of blood sugar abnormalities b. Low-glycemic index foods tend to aggravate hypoglycemia in susceptible individuals c. Most people exceed their requirements for protein, which limits the effectiveness of the glycemic index d. Current dietary guidelines already include many choices that are low- and moderate-glycemic index foods
Current dietary guidelines already include many choices that are low- and moderate-glycemic index foods
34. Which of the following is described as a nonstarch polysaccharide? a. Lactose b. Phytates c. Glycogen d. Cellulose
Cellulose
47. Which of the following fibers is water insoluble? a. Gums b. Pectins c. Cellulose d. Mucilages
Cellulose
35. Which of the following is an example of the difference between the chemical bonds in starch and those in cellulose? a. Starch bonds are single b. Starch bonds are fatty acids c. Cellulose bonds release energy d. Cellulose bonds are not hydrolyzed by human enzymes
Cellulose bonds are not hydrolyzed by human enzymes
73. Which of the following provides the least amount of lactose per serving? a. Low-fat milk b. Cottage cheese c. Chocolate milk d. Cheddar cheese
Cheddar cheese
119. Which of the following recommendations will help to reduce the incidence of dental caries when the diet contains sugary foods? a. Eat sugary foods separate from meals b. Eat dried fruits in place of whole fruits c. Sip a sugary soft drink slowly rather than quickly d. Eat a sugary snack all at one time rather than in parts throughout the day
Eat a sugary snack all at one time rather than in parts throughout the day
120. Which of the following describes a relationship between carbohydrate intake and dental health? a. Starches cannot promote the formation of dental caries b. After exposure to a single snack, mouth bacteria produce acid for 50-60 minutes c. Eating a sugary dessert at the beginning of a meal, rather than the end, is less likely to promote dental caries d. Sugar consumed in a soft drink promotes more bacterial fermentation than the same amount of sugar in a doughnut
Eating a sugary dessert at the beginning of a meal, rather than the end, is less likely to promote dental caries
92. When you are under physical stress, what hormone is released quickly to stimulate an increase in blood glucose concentration? a. Insulin b. Secretin c. Glucogen d. Epinephrine
Epinephrine
42. What type of fiber is readily digested by colonic bacteria? a. Lignins b. Phytates c. Cellulose d. Fermentable
Fermentable
139. Which of the following is known to correlate most strongly with reduced risk of deaths from heart disease when consumed in high amounts? a. Fiber b. Sugar c. Levulose d. Corn syrup
Fiber
3. What type of nutrient is starch? a. Fiber b. Gluten c. Simple carbohydrate d. Complex carbohydrate
Complex carbohydrate
15. What is the reaction that links two monosaccharides together? a. Hydrolysis b. Absorption c. Disaccharide d. Condensation
Condensation
62. Which of the following is NOT a symptom of lactose intolerance? a. Bloating b. Diarrhea c. Cramping d. Constipation
Constipation
32. What is the predominant grain product in much of South and Central America? a. Rice b. Corn c. Millet d. Wheat
Corn
84. The process by which an amino acid is used to make glucose is termed a. glycation. b. ketogenesis. c. protein sparing. d. gluconeogenesis.
gluconeogenesis
109. High-fructose corn syrup contains significant amounts of a. glucose. b. maltose. c. sucrose. d. galactose.
glucose
85. Gluconeogenesis is a term that describes the synthesis of a. amino acids from glucose. b. lactose from a source of sucrose. c. fat from excess carbohydrate intake. d. glucose from a noncarbohydrate substance.
glucose from a noncarbohydrate substance
33. What are cellulose, pectin, hemicellulose, and lignin? a. Fibers b. Starches c. Sugar alcohols d. Artificial sweeteners
Fibers
2. Which of the following is NOT a source of dietary carbohydrates? a. Fish b. Milk c. Fruits d. Legumes
Fish
11. What is the sweetest-tasting simple carbohydrate in the diet? a. Glucose b. Lactose c. Fructose d. Sucrose
Fructose
9. Which of the following is known as fruit sugar or levulose? a. Maltose b. Glucose c. Fructose d. Galactose
Fructose
30. Which of the following is NOT a rich source of dietary starch? a. Grains b. Fruits c. Tubers d. Legumes
Fruits
12. Which of the following carbohydrates is present in only very small amounts in single form in the diet? a. Lactose b. Glucose c. Fructose d. Galactose
Galactose
89. When blood glucose concentration falls, what pancreatic hormone is secreted to stimulate release of stored glucose? a. Insulin b. Glucagon c. Epinephrine d. Cholecystokinin
Glucagon
21. Which of the following is a component of all three dietary disaccharides? a. Sucrose b. Glucose c. Fructose d. Galactose
Glucose
7. Which of the following is known as blood sugar or dextrose? a. Glucose b. Maltose c. Sucrose d. Fructose
Glucose
99. What term describes how quickly glucose is absorbed from a food after ingestion, how high blood glucose rises as a result, and how quickly blood glucose returns to normal? a. Diabetes index b. Glycemic index c. Diabetes potential d. Glycemic response
Glycemic response
13. Which of the following is NOT a common dietary source of carbohydrate? a. Starch b. Maltose c. Cellulose d. Glycogen
Glycogen
26. What is the name of the animal polysaccharide composed of glucose units? a. Fiber b. Enzyme c. Dextrin d. Glycogen
Glycogen
29. What is the primary storage form of carbohydrate in the body? a. Fiber b. Starch c. Glucose d. Glycogen
Glycogen
110. What is the predominant sweetener used in formulating beverages? a. Glucose b. Sucrose c. Invert sugar d. High-fructose corn syrup
High-fructose corn syrup
130. All of the following components are part of the chemical structure of aspartame EXCEPT a. aspartic acid. b. methyl group. c. phenylalanine. d. methanol group.
methanol group.
113. Honey contains a. both fructose and lactose. b. both glucose and galactose. c. more kcalories per teaspoon than sucrose. d. abundant amounts of calcium and iron.
more kcalories per teaspoon than sucrose.
50. Enzymatic digestion of starches takes place in the small intestine and also in the a. mouth. b. colon. c. stomach. d. pancreas.
mouth
44. Which of the following is a feature of resistant starch? a. It is common in overripe bananas b. Excessive intake promotes constipation c. It resists hydrolysis by digestive enzymes d. It cannot be fermented by large intestinal bacteria
It resists hydrolysis by digestive enzymes
43. Which of the following is a common source of resistant starch? a. Apple b. Orange c. Baked potato d. Just-ripened bananas
Just-ripened bananas
23. What is the principle carbohydrate of milk? a. Lactose b. Sucrose c. Maltose d. Glycogen
Lactose
25. Which of the following sugars is NOT found in plants? a. Glucose b. Lactose c. Sucrose d. Fructose
Lactose
48. Which of the following are NOT water-soluble fibers? a. Gums b. Pectins c. Lignins d. Mucilages
Lignins
60. What is the primary organ that metabolizes *fructose and galactose* following absorption? a. Liver b. Pancreas c. Skeletal muscle d. Small intestines
Liver
61. What is the first organ to receive *carbohydrates* absorbed from the intestine? a. Heart b. Liver c. Pancreas d. Skeletal muscle
Liver
93. In the time between meals, what organ releases glucose to help maintain normal blood glucose levels? a. Liver b. Pancreas c. Intestines d. Skeletal muscle
Liver
95. What glycemic index category would include yogurt and cheese? a. Low b. Moderate c. High d. Very high
Low
83. What is the primary function of insulin? a. Raises blood glucose levels b. Lowers blood glucose levels c. Stimulates glycogen breakdown d. Stimulates intestinal carbohydrate absorption
Lowers blood glucose levels
100. A person with a fasting blood glucose level of 101 mg/dL would be classified as a. normal. b. prediabetic. c. a type 1 diabetic. d. a type 2 diabetic.
prediabetic (Normal=70-99 mg/dl; Prediabetic=100-125; Diabetic=126+)
65. A person diagnosed with milk allergy would be sensitive to the milk's a. fat. b. lactose. c. protein. d. minerals.
protein
58. The enzymes that digest dietary sugars are produced by the a. mouth. b. stomach. c. pancreas. d. small intestine.
small intestine
18. Common table sugar is typically extracted from sugarcane and a. honey. b. sugar beets. c. sweet potatoes. d. high-sucrose corn syrup.
sugar beets
148. Allen is 20 years old and asks for help in selecting a fiber-rich diet. After he ranks the kinds of foods he likes to eat, you provide him with a list of food items consisting of a. 1 cup of cooked barley and 1 cup of garbanzo beans, 1 kiwi, and 1 slice whole-wheat bread. b. 3 slices of whole-wheat bread, 2 cups of black beans, 1 ounce 100% bran cereal, and 1 cup apple juice. c. 16 ounces of low-fat cheese, 3 medium apples, 2 cups blackberries, 1/2 cup spinach, and 1/2 cup of broccoli. d. 1 cup baked beans, 1 medium apple, 1 banana, 1 1/2 cups oatmeal, 1 ounce 100% bran cereal, and 1/2 cup chopped raw carrots.
1 cup *baked beans*, 1 medium apple, 1 banana, 1 1/2 cups oatmeal, 1 ounce 100% bran cereal, and 1/2 cup chopped *raw carrots*.
152. Which of the following provides the most fiber? a. 1 orange b. 1/2 cup oatmeal c. 1 cup split peas d. 1 slice whole-wheat bread
1 cup split peas
81. At rest, the typical body stores of glycogen can provide energy for a maximum of about a. 4 hours. b. 1 day. c. 3 days. d. 1 week.
1 day
153. All of the following provide about 15 g of carbohydrate per serving EXCEPT a. 1/2 cup corn. b. 1/2 cup peas. c. 1/2 cup potatoes. d. 1/2 cup green beans.
1/2 cup green beans.
79. Approximately what fraction of the body's total glycogen content is found in the liver? a. 1/10 b. 1/4 c. 1/3 d. 1/2
1/3
124. Based on height, weight, age, and physical activity level, you have calculated that you should be consuming about 2200 kcalories per day. Which of the following portions is closest to the discretionary kcalories allowed in the USDA Food Patterns for added sugars in your diet? a. 15 tsp honey b. 20 tsp hard candy c. 10 tsp corn starch d. 10 tsp brown sugar
10 tsp brown sugar
149. What is the Daily Value for fiber when expressed in g per 1000 kcal? a. 5 b. 8 c. 11.5 d. 16.5
11.5
146. What is the RDA for carbohydrate? a. 10 g b. 45 g c. 130 g d. 250 g
130 g
150. About how many grams of carbohydrate are contained in one ounce of foods in the grain group? a. 5 b. 10 c. 15 d. 20
15
138. What is the approximate energy content (kcal/g) of most sugar alcohols? a. 0 b. 2 c. 4 d. 7
2
125. According to the current dietary recommendations, what is the maximum percentage of total energy intake that added sugar should contribute in the diet? a. 2 b. 10 c. 15 d. 25
25
68. What is the chief reason that many people with lactose intolerance can consume foods containing some lactose without suffering any symptoms? a. A change occurs in the GI bacteria b. Intestinal lactase enzyme can re-appear in adequate amounts c. The lactose-containing foods must be eaten only as part of a full meal d. The lactose-containing foods must first be heated to 100° C to degrade lactose
A change occurs in the GI bacteria
78. If you were to exercise continuously, about how long would glycogen stores last? a. A few minutes b. A few hours c. About 12 hours d. About 1 day
A few hours
104. Which of the following statements describes the glycemic index of foods? a. A way of ranking foods according to their potential to increase blood glucose b. The newest, most practical means for planning diets for people with diabetes c. A well-utilized, highly valued mechanism to control the intake of simple sugars d. A measure of the percentage of digestible carbohydrates in relation to total energy content of the food
A way of ranking foods according to their potential to increase blood glucose
70. Among the following foods, which contains the lowest amount of lactose per serving? a. Yogurt b. Ice cream c. Doughnut d. American cheese
American cheese
54. Which of the following enzymes does NOT act on simple sugars? a. Lactase b. Sucrase c. Amylase d. Maltase
Amylase
37. Which of the following statements is NOT characteristic of fibers? a. Most fibers consist of linked monosaccharides b. An example of a nonstarch polysaccharide fiber is pectin c. An example of a nonpolysaccharide fiber is cellulose d. Most soluble fibers are easily digested by the bacteria in the colon
An example of a non*polysaccharide* fiber is hemicellulose
128. What is stevia? a. An herb-derived sweetener b. An FDA-approved sugar alcohol c. A poorly digested polysaccharide d. An inhibitor of lactase enzyme activity
An herb-derived sweetener
134. Which of the following is NOT a classification for the food additives mannitol, sorbitol, and xylitol? a. Polyols b. Sugar alcohols c. Alternative sweeteners d. Artificial sweeteners
Artificial sweeteners (They are natural sugar alcohols)
39. Which of the following plays a major role in the breakdown of certain types of dietary fiber in the large intestine? a. Bacteria b. Pancreas c. Colonic cells d. Small intestinal villus cell
Bacteria
67. Which of the following is a characteristic of yogurt? a. Bacteria in yogurt produce lactase b. Yogurt is poorly tolerated in lactose-intolerant people c. There are only trace amounts of lactose present in yogurt d. The lactose content of yogurt is about one-half that of milk
Bacteria in yogurt produce lactase
You have just finished a light breakfast of toast and jelly. Which of the following series of events proceeds upon digestion/absorption of the meal until it is near time for lunch? a. Blood glucose rises, the pancreas releases glucagon, the pancreas releases insulin, blood glucose rises, glucose is taken up by the cells through the action of insulin, glucagon stimulates liver cells to break down glycogen and release glucose into the blood b. Blood glucose rises, glucose is taken up by the cells through the action of insulin, glucagon stimulates liver cells to break down glycogen and release glucose into the blood, the pancreas releases glucagon, the pancreas releases insulin, blood glucose rises c. Blood glucose rises, the pancreas releases insulin, glucose is taken up by the cells through the action of insulin, blood glucose levels decline, the pancreas releases glucagon, glucagon stimulates liver cells to break down glycogen and release glucose into the blood, blood glucose rises d. Blood glucose levels decline, the pancreas releases insulin, blood glucose levels rise, glucagon stimulates liver cells to break down glycogen and release glucose into the blood, the pancreas releases glucagon, blood glucose rises
Blood glucose *rises*, the *pancreas* releases *insulin*, glucose is taken up by the cells through the action of insulin, blood glucose levels decline, the pancreas releases glucagon, glucagon stimulates liver cells to break down glycogen and release glucose into the blood, *blood glucose rises*
90. Which of the following is a typical response of the body to changes in blood glucose? a. Blood glucose levels that fall too low signal the release of insulin b. Blood glucose levels that fall too low signal the release of glucagon c. Blood glucose levels that rise too high signal the release of glycogen d. Blood glucose levels that rise too high signal the release of epinephrine
Blood glucose levels that fall too *low* signal the release of *glucagon*
101. Which of the following are characteristic of the conditions diabetes and hypoglycemia? a. Neither has a genetic susceptibility b. Neither is associated with increases in body weight c. Both respond to insulin administration and chromium supplements d. Both benefit from the inclusion of fiber-rich foods and consumption of smaller, more frequent meals
Both benefit from the inclusion of fiber-rich foods and consumption of smaller, more frequent meals
159. What nutrient has accounted for virtually all of the increase in kcal intake of people in the United States since the 1970s? a. Fat b. Protein c. Alcohol d. Carbohydrate
Carbohydrate
66. For most of the world's population, what is the effect of aging on the activity of lactase? a. Declines by 30-40% b. Declines by 90-95% c. Increases by 30-40% d. Increases by 90-95%
Declines by 90-95%
116. Which of the following is best known to result from regular ingestion of sugar? a. Ulcers b. Diabetes c. Dental caries d. Cardiovascular disease
Dental caries
53. What is the name of the short chains of glucose units that result from starch breakdown? a. Sucrose b. Lignins c. Pectins d Dextrins
Dextrins
75. Which of the following ingredients listed on food labels would be acceptable to the person who is highly intolerant to lactose in the diet? a. Whey b. Casein c. Dextrins d. Milk solids
Dextrins
98. Which of the following is a feature of diabetes? a. Type 1 diabetes is more common than type 2 b. Type 1 diabetes is also known as insulin overload diabetes c. Diabetes is caused by an excessive intake of dietary carbohydrates d. Dietary management should focus on total carbohydrate intake rather than the type of carbohydrate consumed
Dietary management should focus on total carbohydrate intake rather than the type of carbohydrate consumed
14. Milk that has been treated with a commercially available lactase preparation undergoes which of the following changes? a. Increase in sweetness b. Decrease in sweetness c. Increase in carbohydrate content d. Decrease in carbohydrate content
Increase in sweetness
112. Which of the following is a known indicator of prediabetes? a. Insulin resistance b. Severe hunger 4-5 hours after a meal c. Carbohydrate intake as a percentage of total kcal d. More than two episodes/week of hypoglycemia
Insulin resistance
107. What is the name of the sweetener consisting of a mixture of glucose and fructose formed by chemical hydrolysis of sucrose? a. Molasses b. Invert sugar c. Turbinado sugar d. High-fructose syrup
Invert sugar
69. Which of the following is a feature of kefir? a. Its low pH inactivates lactose b. It contains live bacterial organisms c. It contains half as much lactose as milk d. It is a recommended substitute for people with milk allergy
It contains live bacterial organisms
52. Which of the following is NOT a property of fiber? a. It delays gastric emptying b. It provides a feeling of satiety c. It elevates blood glucose levels d. It contributes about 1.5-2.5 kcalories per gram
It elevates blood glucose levels
28. Which of the following is a feature of glycogen? a. It is found in plants b. It is important as a dietary nutrient c. It is almost absent from animal meats d. It plays an insignificant role in the body
It is almost absent from animal meats
45. Which of the following is NOT a characteristic of dietary phytic acid? a. It is classified as a fiber b. It is found in the husks of grains c. It is synonymous with the term phytate d. It inhibits absorption of several minerals
It is classified as a fiber
10. Which of the following is NOT a characteristic of glucose? a. It is soluble in water b. It is a monosaccharide c. It is part of the sucrose molecule d. It is sweeter tasting than sucrose
It is sweeter tasting than sucrose
72. Which of the following is a feature of lactose? a. Its digestion begins in the mouth b. It is found in various amounts in most animal foods c. It is used as filler in one out of five prescription drugs d. It causes frequent allergies in certain population groups
It is used as filler in one out of five prescription drugs
144. Which of the following is NOT a characteristic of a high-fiber diet? a. There is a risk of not meeting energy needs b. It may reduce risk of lung cancer but increase risk of breast cancer c. It initially may cause bouts of gastrointestinal discomfort and diarrhea d. It may precipitate mineral deficiency if the body's mineral intake status is marginal
It may reduce risk of lung cancer but increase risk of breast cancer
97. Which of the following is a feature of the condition hypoglycemia? a. It is treated with insulin injections b. It is aggravated by high-fiber foods c. It is classified as a pre-diabetic condition d. It occurs rarely in otherwise healthy people
It occurs rarely in otherwise healthy people
41. With few exceptions, which of the following characteristics are NOT shared by water-soluble and water-insoluble fibers? a. They are found only in plant-derived foods b. They consist primarily of nonstarch polysaccharides c. Neither has an appreciable effect on glucose absorption d. Their consumption enhances stool formation and elimination
Neither has an appreciable effect on glucose absorption
129. Which of the following artificial sweeteners has a composition similar to aspartame? a. Neotame b. Sucralose c. Saccharin d. Acesulfame-K
Neotame
131. Among the following approved sweeteners, which has the highest relative sweetness? a. Tagatose b. Neotame c. Aspartame d. Acesulfame-K
Neotame
6. Which of the following is NOT an atom type found in a glucose molecule? a. Carbon b. Oxygen c. Nitrogen d. Hydrogen
Nitrogen
46. Which of the following describes the compound phytic acid? a. Product of starch digestion b. Nonnutrient component of plant seeds c. Found in gastric juice and helps to lower pH of chyme d. Found in high concentrations in the blood of people with diabetes
Nonnutrient component of plant seeds
19. What is the composition of sucrose? a.Two fructose units b.One glucose and one fructose unit c.One glucose and one galactose unit d.One galactose and one fructose unit
One glucose and one fructose unit
22. What is the composition of lactose? a. Two glucose units b. Two fructose units c. One glucose and one fructose unit d. One glucose and one galactose unit
One glucose and one galactose unit
77. Which of the following organs is NOT known to synthesize glycogen in any appreciable amounts? a. Liver b. Brain c. Muscle d. Pancreas
Pancreas
87. What is the first organ to respond to an increase in blood glucose concentration? a. Brain b. Liver c. Muscle d. Pancreas
Pancreas
55. Which of the following is NOT a small intestinal cell enzyme? a. Maltase b. Sucrase c. Lactase d. Pectinase
Pectinase
1. In which of the following are ample amounts of carbohydrates almost always found? a. Plant foods b. Health foods c. Animal products d. Protein-rich foods
Plant foods
141. Which of the following is NOT a feature of high-fiber foods? a. Effective in weight control b. Provide feeling of fullness c. Usually lower in fat and simple sugars d. Provide more energy per gram than processed foods
Provide more energy per gram than processed foods
76. Which of the following is a feature of kefir? a. Provides GI tract benefits similar to yogurt b. Serves as a substitute in people allergic to milk c. Contains a combination of soluble and insoluble fiber d. Must be restricted in people with genetic deficiency of intestinal sucrase or maltase
Provides GI tract benefits similar to yogurt
108. Which of the following is NOT a common use for added sugars in the diet? a. Flavor enhancement b. Preservative in jams c. Balances the acidity of tomato-based products d. Provides a fermentable source of carbohydrates for GI bacteria
Provides a fermentable source of carbohydrates for GI bacteria
118. Which of the following is more effective in preventing the formation of dental caries than restricting intake of sugary foods? a. Regular tooth brushing and flossing b. Consuming more raisins between meals c. Substituting honey or raw sugar for table sugar d. Spreading out the intake of snack foods throughout the day
Regular tooth brushing and flossing
8. What component accounts for the usually sweet taste of fruits? a. Fats b. Fiber c. Simple sugars d. Complex carbohydrates
Simple sugars
56. What is the primary absorption site for digestible carbohydrates? a. Mouth b. Stomach c. Small intestine d. Large intestine
Small intestine
143. Which of the following is a prominent association between fiber intake and cancer? a. Soluble fiber intake leads to activation of cancer-killing enzymes b. Fiber intake slows the passage of carcinogens in the large intestines c. Fiber supplements are better than dietary fiber at reducing colon cancer risk d. An inverse relationship between fiber intake and prevalence of colon cancer was found in only two countries
Soluble fiber intake leads to activation of cancer-killing enzymes
4. Which of the following is NOT a simple carbohydrate? a. Starch b. White sugar c. Disaccharide d. Monosaccharide
Starch
132. Among the alternative sweeteners available in the United States, which has a structure that integrates *c*h*lo*rine atoms? a. Tagatose b. Sucralose c. Aspartame d. Acesulfame-K
Su*c*ra*lo*se
136. When consumed in excess, which of the following is most likely to lead to diarrhea? a. Fiber b. Sucrose c. Wheat starch d. Sugar alcohols
Sugar alcohols
155. Which of the following is a characteristic of carbohydrates information on food labels? a. The "Sugars" amount includes only added sugars b. The amount of starch is listed as a separate category c. The "Total Carbohydrate" amount includes starch, sugars, and fiber d. The "Total Carbohydrate" amount includes starch and sugars but not fiber
The "Total Carbohydrate" amount includes starch, sugars, and fiber
158. Which of the following is NOT true regarding the regular consumption of sugary beverages? a. It is easy to overconsume kcal b. It correlates with being overweight c. The fructose stimulates excessive release of insulin, which suppresses appetite d. Substitution of one can of regular soda with water every day could result in a weight loss of one pound per month
The fructose stimulates excessive release of insulin, which suppresses appetite
40. Which of the following is a characteristic of dietary fibers? a. They cause diverticulosis b. They raise blood cholesterol levels c. They are usually found in high-fat foods d. They are classified according to solubility in water
They are classified according to solubility in water
36. Which of the following is a feature of the pectins? a. They are used to thicken jelly b. They are classified as insoluble fibers c. They are resistant to intestinal bacterial fermentation d. They are found in the small seeds of fruits such as strawberries
They are used to thicken jelly
137. Which of the following is a general feature of the sugar alcohols? a. They provide less than 1 kcalorie per gram b. They elicit a high glycemic index c. They are rapidly absorbed from the intestines d. They cannot be rapidly metabolized by cariogenic bacteria
They cannot be rapidly metabolized by cariogenic bacteria
133. Which of the following is a characteristic of the sugar replacers (sugar alcohols)? a. They have a low glycemic index b. They promote constipation in children c. They demonstrate fewer GI side effects than the artificial sweeteners d. They are less effective than artificial sweeteners in inhibiting dental caries
They have a low glycemic index
127. Which of the following is NOT a feature of artificial sweeteners? a. They are sometimes referred to as nonnutritive sweeteners b. There is an Acceptable Daily Intake, which provides a wide margin of safety c. They provide about one-half the energy of carbohydrates plus small amounts of vitamins and minerals d. If used, the Academy of Nutrition and Dietetics advises moderate intake and only in a well-balanced, nutritious diet
They provide about one-half the energy of carbohydrates plus small amounts of vitamins and minerals
135. Which of the following is a characteristic of the sugar alcohols? a. They are not sweet b. They provide kcalories c. They are not metabolized d. They promote dental caries
They provide kcalories
156. Which of the following is a typical response in people following a low-carbohydrate diet? a. They often complain of diet-induced diarrhea b. They experience frequent bouts of hyperglycemia c. Total weight loss is about the same as in people on a low-fat diet d. They lose about the same amount of weight as people on conventional diets for the first 6 months
Total weight loss is about the same as in people on a low-fat diet
20. What is the composition of maltose? a.Two glucose units b.One glucose and one fructose unit c.One glucose and one galactose unit d.One galactose and one fructose unit
Two glucose units
102. Your nephew Jimmy, who is 10 years old, has told you that his body doesn't make insulin. He confides in you that he craves candy but was told by his parents that he can only eat sugar-free snacks. From which of the following conditions does Jimmy most likely suffer? a. Hyperactivity b. Type 1 diabetes c. Type 2 diabetes d. Non-insulin dependent diabetes mellitus
Type 1 diabetes
16. Which of the following is a byproduct of the condensation of two molecules of glucose? a. Water b. Oxygen c. Hydrogen d. Carbon dioxide
Water
31. What is the staple grain of Canada, the United States, and Europe? a. Oats b. Rice c. Corn d. Wheat
Wheat
140. Which of the following foods is/are NOT a rich source of soluble fiber? a. Barley b. Legumes c. Oat bran d. Wheat bran
Wheat bran
49. Which of the following contains the least amount of fiber? a. Apples b. Prunes c. Potatoes d. White rice
White rice
57. After you and your friend Dolores share pretzels and animal crackers, she announces that she wants to start digesting her food by watching television. You inform Dolores that a. she really should spend 10-15 minutes on the treadmill to help her body break down the carbohydrates faster. b. her body will not begin to break down the carbohydrates for a couple more hours until they reach the small intestine. c. the hydrochloric acid in her stomach breaks down all the carbohydrates and she need not rest while this occurs. d. carbohydrate digestion begins in the mouth through the action of amylase, so she has already begun digesting the snacks.
carbohydrate digestion begins in the mouth through the action of amylase, so she has already begun digesting the snacks.
94. A person with a fasting blood glucose concentration of 129 mg/dL would be classified as a. normal. b. diabetic. c. prediabetic. d. hypoglycemic.
diabetic (above 126 is diabetic)
142. In general, modifying a diet that by substituting complex carbohydrates for pure sugars results in a diet that is higher in a. fat. b. fiber. c. energy. d. refined foods.
fiber
157. Which of the following is a feature of carbohydrate cravings and addictions? a. People seek carbohydrates to restore brain glucagon levels b. The addiction is not physiological or pharmacological c. When people give in to their cravings, they consume sugars at the expense of other foods d. People label all carbohydrate foods as "bad" and then seek out self-destructive behavioral consumption
he addiction is not physiological or pharmacological
96. A person eating lots of white bread, white rice, and ready-to-eat cereals would have a diet with a glycemic index that is a. very low. b. low. c. moderate. d. high.
high
17. The chemical reaction by which starch is split into monosaccharides is termed a. hydrolysis. b. condensation. c. gluconeogenesis. d. homeostatic balancing.
hydrolysis
38. A "functional fiber" is one that a. occurs naturally in the intact plant. b. performs a specific function in the plant. c. is extracted from plants and has a beneficial health effect. d. is a polysaccharide that is stored primarily in muscle and liver of animals.
is extracted from plants and has a beneficial health effect.
111. Food manufacturers prefer to use high-fructose corn syrup instead of sugar because sugar a. is more soluble. b. is more expensive. c. retains more moisture. d. contains less soluble fiber.
is more expensive
115. All of the following are features of honey EXCEPT a. it is the preferred sweetener in infant foods. b. it contains the same monosaccharides as table sugar. c. a teaspoon provides more energy than a teaspoon of table sugar. d. it contains small amounts of a few vitamins and minerals.
it is the preferred sweetener in infant foods.
