Nutrition 2 practice

When trying to choose healthy whole-grain foods, the American Heart Association recommends one should look for a total carbohydrate to fiber ratio that is no more than: 5:1. 8:1. 10:1. 12:1.

10:1

The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates is 45% to 65% of total calories. For a 1800 kilocalorie diet, how many grams of carbohydrates are recommended per day? 203-293 g 90-130 g 225-325 g 281-406 g

203-293 g

The disaccharide sucrose is formed from: A. glucose and fructose. B. glucose and glucose. C. glucose and galactose. D.Polysaccharides in plant foods may function as a stored form of energy (starch) or an indigestible material (fiber) depending on: the presence of water. how many monosaccharides are present. whether the food is raw or cooked. the type of bonds between the monosaccharides. fructose and maltose.

A

The primary function of carbohydrates in the body is: A. growth and development. B. as a source of energy. C. as a source of linoleic acid. D. to enhance satiety.

B

Which of the following statements regarding alternative sweeteners is NOT true? Stevia is extracted from the leaves of a South American plant. Excess consumption of sorbitol can cause diarrhea. Because aspartame is composed of two amino acids, it is considered a nutritive sweetener. Sugar alcohols provide fewer calories than table sugar because they are poorly absorbed.

Because aspartame is composed of two amino acids, it is considered a nutritive sweetener.

According to the DRIs, approximately of total calories in the diet should come from carbohydrates, particularly complex carbohydrates. A. 25-45% B. 35-55% C. 45-65% D. 55-75%

C

Carbohydrates are found primarily in plant sources. The only other food source for carbohydrates includes: A. meats. B. eggs. C. dairy foods. D. olive oil.

C

Which of the following carbohydrates are classified as polysaccharides? A. sucrose and lactose B xylitol and mannitol C starch and dietary fiber D high-fructose corn syrup

C

Which of the following is NOT true regarding carbohydrate structure and function? Carbohydrates are molecules made up of carbon, hydrogen, and oxygen. Adequate carbohydrate consumption reduces the use of protein for energy. Carbohydrates provide 9 kilocalories per gram. The brain and red blood cells can only use carbohydrate as an energy source.

Carbohydrates provide 9 kilocalories per gram.

Which of the following is a TRUE statement about glucagon? It stimulates the liver to increase glucose production. It stimulates the synthesis of glycogen in the liver. Its concentrations in blood will be low after an overnight fast. It stimulates muscle protein breakdown to release amino acids.

It stimulates the liver to increase glucose production.

Which of the following is NOT true about insulin? Insulin stimulates the synthesis of glycogen in both liver and muscle. When blood glucose is high, insulin stimulates all cells to take up glucose from the blood. Insulin is a hormone secreted by the pancreas. Insulin promotes the synthesis of fat in liver and adipose tissue if excess glucose is available.

When blood glucose is high, insulin stimulates all cells to take up glucose from the blood.

The digestion of starch: is dependent on the enzyme sucrase. begins in the mouth with the enzyme amylase. cannot occur in humans due to lack of specific enzymes. is unnecessary because starch is absorbed directly into the blood.

begins in the mouth with the enzyme amylase.

Which of the following foods in the protein category contains the most grams of carbohydrates? peanut butter, 1 tbsp pistachios, 49 kernels black beans, ¼ cup peas, ¼ cup

black beans, ¼ cup

Which of these ingredients CANNOT be on the food label of a product that bears the "100% whole grain" stamp? high-fructose corn syrup salt hydrogenated oils bran

bran

What are all of the portions of a whole grain that are removed when it is refined? endosperm, germ, and bran bran and germ endosperm and bran bran

bran and germ

Which of these carbohydrates is NOT broken down by human enzymes? glycogen amylose amylopectin fiber

fiber

Which of these carbohydrates may contain glucose as well as other monosaccharides? fiber amylose glycogen amylopectin

fiber

Which choice correctly identifies all the substances that are depleted from whole grains when they are refined? fiber, vitamins, minerals, phytochemicals, and essential fatty acids fiber, vitamins, and minerals fiber, vitamins, minerals, and phytochemicals fiber, vitamins, minerals, phytochemicals, and starch

fiber, vitamins, minerals, phytochemicals, and essential fatty acids

Which of the following is the sweetest of the simple carbohydrates? glucose fructose sucrose galactose

fructose

Which of these choices lists all the sugars that can be absorbed without additional digestion? fructose, galactose, glucose, lactose, and sucrose fructose, glucose, and sucrose glucose, lactose, and sucrose fructose, galactose, and glucose

fructose, galactose, and glucose

The risk for which of the following is NOT reduced with an increased intake of insoluble fiber? heart disease diverticular disease constipation type 2 diabetes

heart disease

All of the following are true with regard to nonnutritive sweeteners, EXCEPT that they: are regulated by the FDA. are essentially calorie-free. include sorbitol and mannitol. are hundreds of times sweeter than sucrose.

include sorbitol and mannitol.

Adding sugars to foods: increases both their energy density and nutrient density. increases their energy density and decreases nutrient density. decreases both their energy density and nutrient density. decreases their energy density and increases nutrient density.

increases their energy density and decreases nutrient density.

The cause of lactose intolerance is: a food allergy during childhood. excessive consumption of high-fructose corn syrup. insufficient levels of the enzyme lactase. overproduction of the enzyme lactase.

insufficient levels of the enzyme lactase.

All of the following are true for the hormone insulin, EXCEPT that it: functions to lower blood glucose levels. enhances storage of excess glucose to fat in adipose tissue. enhances conversion of excess glucose into glycogen in liver and muscles. is required for release of glucose from glycogen stores.

is required for release of glucose from glycogen stores.

Scientists and health authorities categorize fiber according to its source in foods, whether naturally occurring or added during manufacturing, as well as by: the number of calories it provides. its solubility in water. the number of monosaccharide molecules. its digestibility.

its solubility in water.

Which enzyme completes the digestion of starch into absorbable units? amylose lactase maltase sucrase

maltase

Which of these choices list all the products of starch digestion by pancreatic amylase? maltose and glucose glucose fructose and glucose maltose and oligosaccharides

maltose and oligosaccharides

Glycogen in _____ is broken down and released into blood when blood glucose is low. the small intestine the liver the liver and muscle muscle

the liver

Glycogen is the storage form of glucose in humans and other animals found primarily in: the liver and skeletal muscles. adipose and muscle tissue. insoluble fiber and lignin. the blood and brain.

the liver and skeletal muscles.

Polysaccharides in plant foods may function as a stored form of energy (starch) or an indigestible material (fiber) depending on: the presence of water. how many monosaccharides are present. whether the food is raw or cooked. the type of bonds between the monosaccharides.

the type of bonds between the monosaccharides.

Which of the following foods is NOT a good source of soluble fiber? wheat avocados barley beans

wheat