Carbohydrates Chapter 3 Full Test Bank

Chapter 3: Carbohydrates

TEST QUESTIONS

Multiple Choice

1. Which food is a good source of carbohydrates?
   1. beef
   2. chicken
   3. honey
   4. eggs

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. Simple carbohydrates include:
   1. sugars
   2. starch
   3. fiber
   4. glycogen

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. Sucrose is composed of:
   1. glucose plus glucose
   2. glucose plus fructose
   3. glucose plus galactose
   4. glucose plus maltose

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. The sugar found in milk is called:
   1. sucrose
   2. maltose
   3. lactose
   4. galactose

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. The chemical name for the sugar found in white sugar is:
   1. sucrose
   2. maltose
   3. lactose
   4. galactose

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. Which of the following is a double sugar?
   1. glucose
   2. fructose
   3. galactose
   4. lactose

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. Which of these sugars is rich in fruits?
   1. glucose
   2. fructose
   3. galactose
   4. lactose

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. Three of the following are sugars, one is not. Which is NOT a sugar?
   1. wheat bran
   2. high-fructose corn syrup
   3. agave nectar
   4. molasses

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. Three of the following are artificial sweeteners. Which is NOT an artificial sweetener?
   1. honey
   2. sucralose
   3. aspartame
   4. acesulfame-K

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. Which of the following is a naturally sweet extract from the leaves of a bush?
   1. Splenda
   2. Equal
   3. stevia
   4. monk fruit

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. Sugar-free gum, candies and cookies often use a group of carbohydrates that have half the kcalories as sugar and don’t promote tooth decay. They are called:
   1. sucralose or Splenda
   2. single sugars
   3. stevia extract
   4. sugar replacers or polyols

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. Three of the following foods are high in added sugars. Which of the following foods is NOT high in added sugars?
   1. sweetened iced tea
   2. cookies
   3. chocolate bar
   4. 100% apple juice

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. Besides containing natural sugar, fruits also contain:
   1. fiber
   2. starch
   3. added sugars
   4. fats

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. If your breakfast included a total of 20 grams of sugars, how many teaspoons of sugar did your breakfast contain?
   1. 4 teaspoons
   2. 5 teaspoons
   3. 7 teaspoons
   4. 10 teaspoons

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 3.1

1. Which of the following foods is high in added sugars?
   1. white bread
   2. milk
   3. vanilla pudding
   4. canned tomatoes

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. Sucrose is found in:
   1. brown sugar
   2. milk sugar
   3. sorbitol
   4. aspartame

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 3.1

1. The American Heart Association recommends how many maximum number of teaspoons of sugar per day for women?
   1. 4
   2. 6
   3. 10
   4. 12

Difficulty: Medium

Bloom’s: Knowledge

Section Reference: 3.1

1. Three of the following foods/beverages contribute to tooth decay. Which DOES NOT contribute to tooth decay?
   1. raisins
   2. whole-wheat bread
   3. diet soda
   4. cheese

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. The greater your consumption of added sugars, the greater your chances are of:
   1. becoming overweight or obese
   2. getting diabetes
   3. having high blood pressure
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. The monosaccharide in starch and fiber is:
   1. fructose
   2. glucose
   3. galactose
   4. lactose

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Which food contains the most starch per ½ cup serving?
   1. navy beans
   2. green beans
   3. milk
   4. chicken

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Starch is found only in ______________ foods.
   1. animal
   2. plant
   3. high protein
   4. healthy

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Starch and fiber are examples of:
   1. simple carbohydrates
   2. sugars
   3. complex carbohydrates
   4. fats

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Complex carbohydrates consist of long chains of:
   1. sugars
   2. starches
   3. fibers
   4. carbon

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Starch and fiber are found in:
   1. milk and cheese
   2. grains such as whole wheat
   3. animal foods
   4. honey

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. When heated in liquid, starches ______________________.
   1. brown
   2. solidify
   3. gelatinize
   4. thin out

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. A complex carbohydrate found in plants that is not digested by human digestive enzymes is called:
   1. dietary fiber
   2. starch
   3. simple carbohydrates
   4. sucrose

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Three of the following foods contain fiber. Which food does NOT contain fiber?
   1. whole-wheat bread
   2. peanuts
   3. oranges
   4. cheese

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Which of the following foods is rich in soluble fiber?
   1. walnuts
   2. oats
   3. whole wheat
   4. fish

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Which of the following foods is rich in insoluble fiber?
   1. walnuts
   2. oats
   3. whole wheat
   4. fish

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Soluble fibers:
   1. are useful in treating constipation
   2. lower blood cholesterol levels
   3. provide lots of energy for the body
   4. raise blood cholesterol levels

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Insoluble fibers:
   1. are useful in treating constipation
   2. lower blood cholesterol levels
   3. provide lots of energy for the body
   4. raise blood cholesterol levels

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. A generous intake of fiber:
   1. protects against heart disease
   2. may help you lose weight
   3. promotes regular bowel movements
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Dietary fiber has three of the following effects. Which of the following is NOT a benefit of dietary fiber?
   1. It helps to keep blood sugar at normal levels.
   2. It prevents constipation.
   3. It improves bone health.
   4. It lowers blood cholesterol levels.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Which type of fiber slows the emptying of food from the stomach?
   1. insoluble fiber
   2. soluble fiber
   3. fiber found in milk
   4. cellulose

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. The Adequate Intake for fiber is based on _____ grams/1,000 kcalories eaten.
   1. 10
   2. 14
   3. 18
   4. 20

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. If you decide to increase your fiber intake, you should:
   1. drink more fluids
   2. double your fiber intake right away
   3. eat fewer kcalories at the same time
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. In grains, a large center area high in starch is the:
   1. bran
   2. germ
   3. endosperm
   4. hull

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.3

1. Three of the following are refined grains. Which is a whole grain?
   1. white flour
   2. wheat flour
   3. corn flour
   4. oatmeal

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.3

1. Refined grains contain the:
   1. endosperm only
   2. endosperm and germ
   3. endosperm and bran
   4. endosperm, bran, and germ

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.3

1. Refined grains are enriched with:
   1. thiamin, riboflavin, B₆, iron, and folate
   2. thiamin, riboflavin, niacin, iron, and folate
   3. thiamin, riboflavin, niacin, and magnesium
   4. thiamin, riboflavin, B₆, and magnesium

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.3

1. A one-ounce equivalent of whole grains contain ____ grams of whole grains.
   1. 8
   2. 16
   3. 24
   4. 30

Difficulty: Medium

Bloom’s: Knowledge

Section Reference: 3.3

1. Which of the following is a good source of whole grain?
   1. wheat flour
   2. enriched flour
   3. degerminated cornmeal
   4. brown rice

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.3

1. Research shows that a diet high in whole grains reduces your risk of:
   1. heart disease
   2. type 2 diabetes
   3. high blood pressure
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.3

1. The primary source of the body’s energy is:
   1. dietary fiber
   2. fat
   3. carbohydrate
   4. muscle glycogen

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

1. Under most circumstances, the brain and other nerve cells will only use ________ for energy.
   1. glucose
   2. fructose
   3. sucrose
   4. lactose

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

1. Glycogen is a storage form of __________.
   1. glucose
   2. fructose
   3. sucrose
   4. lactose

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

1. Glycogen is stored in the:
   1. blood vessels
   2. liver
   3. muscles
   4. b and c

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

1. When blood glucose falls, the liver:
   1. stores glucose as glycogen
   2. converts glycogen to glucose
   3. converts glycogen to fat
   4. converts alcohol to glucose

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

1. Three of the following are functions of carbohydrates. Which is NOT a function of carbohydrates?
   1. Carbohydrates supplies energy.
   2. Carbohydrates keep your bones strong.
   3. Carbohydrates are part of some hormones and enzymes.
   4. Carbohydrates are part of connective tissues.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

1. Your blood _________ level is vital to the proper functioning of the body.
   1. lactose
   2. fructose
   3. galactose
   4. glucose

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

1. In order to be absorbed, all carbohydrates must be broken down into:
   1. single sugars
   2. double sugars
   3. maltodextrin
   4. short starch molecules

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

1. Which hormone is necessary for glucose to leave the bloodstream and enter the body’s cells?
   1. glucagon
   2. growth hormone
   3. insulin
   4. lactase

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

1. Most Americans need to eat fewer foods with added sugars and eat more:
   1. whole grains
   2. vegetables
   3. fruits
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

1. When your blood glucose level is low, which hormone goes into action?
2. glucagon
3. growth hormone
4. insulin
5. lactase

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

1. In untreated diabetes, blood glucose levels are:

a. higher than normal throughout the day

b. lower than normal throughout the day

c. high in the morning only

d. high in the evening only

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

1. Which of the following is an example of an UNhealthy carbohydrate?

a. unsweetened applesauce

b. navy bean soup

c. whole grain tortilla chips

d. cupcake

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

True/False

1. Individuals who eat high amounts of added sugars are more likely to be obese and develop diabetes than individuals who eat moderate amounts of added sugars.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. It is essential to take in enough fructose because the level of fructose in the blood is vital for your body.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. Complex carbohydrates include sugar and starch.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Eating more fiber reduces your chances of getting an ulcer.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Examples of foods high in starch include potatoes, pasta, corn, and beans.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Unbleached wheat flour is a whole grain.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.3

1. Most of your body’s glycogen stores are in the liver.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

1. Instead of soaking beans, just cook them longer to remove the complex sugars that cause flatulence (gas).

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.5

1. Use whole lentils in ragouts and stew dishes because they hold their shape better than split lentils.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.5

1. Legumes are good sources of protein and fiber.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.5

Essay

1. What are the two main categories of carbohydrate, and which nutrients are in each category?

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. List two single and two disaccharides and foods each one is found in.

Difficulty: Medium

Bloom’s: Knowledge

Section Reference: 3.1

1. List three foods/drinks high in added sugars.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.1

1. Describe the process during which starches gelatinize.

Difficulty: Medium

Bloom’s: Knowledge

Section Reference: 3.2

1. Compare and contrast soluble and insoluble fiber in at least two ways.

Difficulty: Medium

Bloom’s: Knowledge

Section Reference: 3.2

1. If you eat 2,500 kcal/day, how many grams of fiber should you take in?

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 3.2

1. Name three health effects of a diet high in fiber.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.2

1. Why isn’t white flour a whole grain? Give two examples of whole grains.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.3

1. Why is white flour enriched?

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.3

1. How can you tell if a product is whole grain? Give at least two ways.

Difficulty: Medium

Bloom’s: Knowledge

Section Reference: 3.3

1. Name three functions of carbohydrates.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 3.4

1. How does the body regulate the level of glucose in the blood? Name and describe the actions of the two hormones involved.

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 3.4

1. Although Americans do eat enough carbohydrates, the choices are not nearly as healthy as they could be. Explain this statement and give examples of foods.

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 3.4

1. Give an example of how to use beans or lentils on the menu for breakfast, lunch, and dinner. Give the name of the menu item and its ingredients, and include how you would present it.

Difficulty: Medium

Bloom’s: Application

Section Reference: 3.5

Essay Questions

68. Simple carbohydrates—sugars, complex carbohydrates; sugar and starch.

69. Single sugars: glucose in fruits and honey, fructose in fruits and honey, galactose in milk. Double sugars: sucrose in table sugar, lactose in milk

70. Regular soft drinks, energy drinks, sports drinks, fruit drinks, candy, cakes, cookies, pies, sweet rolls, pastries, donuts, dairy desserts such as ice cream, sweetened cereals, sweetened granola bars and yogurt.

71. When heated in liquid, starch undergoes a process called gelatinization. When starches gelatinize, the granules absorb water and swell, making the liquid thicken. Around the boiling point, having absorbed a lot of water, the granules burst and starch pours out into the liquid. When this occurs, the liquid quickly becomes still thicker.

73. 35 grams (14 x 2.5)

74. Protects against heart disease, decreases risk of developing diabetes, promotes regularity, linked to lower body weights, and linked to less colon cancer.

75. White flour is made mostly from the endosperm of the grain so it is a refined grain. Examples of whole grains: brown rice, wild rice, bulgur, millet, oatmeal, rolled oats, whole oats, whole-wheat flour, whole-wheat bread, whole-grain sorghum, whole-grain triticale, whole-grain barley, whole-grain corn, whole rye, buckwheat, popcorn, quinoa

76. White flour is enriched with five nutrients because they were removed when the wheat is processed to make white flour.

77. Read the ingredient list on the food label. For many whole-grain products, “whole” or “whole grain” will appear before the grain ingredient’s name. The whole grain should be the first ingredient listed. Look for whole wheat, whole oats, whole rye, whole grain corn, brown rice, or whole grain barley. If the first ingredient is wheat flour, enriched flour, or degerminated cornmeal, the product is not a good source of whole grains. Look on the package for the Whole Grains Council stamp that shows how many grams of whole grain are in one serving of the product. A one-ounce equivalent of whole grains contains 16 grams of whole grains, so strive to eat at least 48 (16 grams × 3 servings) grams of whole grains daily. The product should contain at least two or more grams of fiber/serving if it contains a significant amount of whole grain ingredients.

78. Energy for body’s cells, part of connective tissues and genetic material, part of some hormones and enzymes.

79. After a meal, blood glucose levels start to increase, and insulin is released. Insulin is necessary for glucose to get into most of your cells. Once the cells have the glucose they need, excess glucose is stored as glycogen or fat. When blood glucose levels fall between meals and at night, insulin secretion slows and glucagon secretion increases. Glucagon’s job is to prevent low blood sugar levels. Glucagon stimulates the liver to convert glycogen to glucose and release the glucose into the bloodstream.

80. Vegetables, fruits, whole grains, milk and milk products (preferably reduced in fat) and legumes all provide excellent sources of carbohydrate and fiber, yet a large majority of Americans eat fewer of these foods than recommended. Instead, we are eating more carbohydrates in the form of added sugars and refined grains (such as white flour found in many breads and baked goods and added sugar).