Chapter 5 Carbohydrates Test Questions & Answers

Perspectives in Nutrition, A Functional Approach, 2e (Byrd)

Chapter 5 Carbohydrates

1) Glucose, galactose, and fructose ________.

A) are disaccharides

B) are soluble fibers

C) are monosaccharides

D) are polysaccharides

2) Another name for glucose is ________.

A) sorbitol

B) dextrose

C) levulose

D) maltose

3) Three important disaccharides are ________.

A) lactose, fructose, and maltose

B) fructose, glucose, and galactose

C) maltose, sucrose, and lactose

D) sucrose, fructose, and glycogen

4) Which of the following is a noncarbohydrate component of dietary fibers?

A) glycogen

B) pectin

C) cellulose

D) lignin

5) 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

6) The enzyme sucrase breaks down sucrose into ________.

A) glucose + glucose

B) lactic acid

C) glucose + fructose

D) glucose + maltose

7) 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

8) 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

9) 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 these choices are correct.

10) The sugar alcohol commonly used to sweeten chewing gum and candy is ________.

A) corn syrup

B) dextrin

C) invert sugar

D) sorbitol

11) The principal sugar found in milk is ________.

A) sucrose

B) lactose

C) dextrose

D) maltose

12) 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

13) Once absorbed, the majority of glucose is transported to ________.

A) muscle tissue

B) the liver

C) the pancreas

D) brain cells

14) The principal function of dietary carbohydrate is to provide ________.

A) bulk in the diet

B) structural material

C) sweetness in foods

D) energy

15) 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

16) 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

17) 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

18) The human brain and other nerve tissues use mostly ________ as fuel.

A) fructose

B) protein

C) ethanol

D) glucose

19) 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.

20) The energy value of dietary carbohydrates is ________ kcal per gram.

A) 4

B) 7

C) 9

D) 15

21) Individuals with lactose maldigestion can usually tolerate small amounts of ________.

A) yogurt

B) nonfat milk

C) cheddar cheese

D) All of these are often tolerated in small amounts.

22) 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

23) An example of an oligosaccharide is ________.

A) maltose

B) raffinose

C) galactose

D) glycogen

24) 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

25) 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 these choices are correct.

26) Insulin is made in the ________.

A) gallbladder

B) pancreas

C) liver

D) small intestine

27) While ________ suppresses gluconeogenesis, ________ increases glycogen breakdown.

A) glucagon; insulin

B) insulin; glucagon

C) insulin; glucose

D) cortisol; glucagon

28) Normal blood glucose levels range between ________.

A) 40 and 70 mg/dL

B) 70 and 100 mg/dL

C) 125 and 140 mg per 100 ml

D) 200 and 300 mg/dL

29) Low blood glucose is called ________, whereas high blood glucose is called ________.

A) hypoglycemia; hyperglycemia

B) metabolic syndrome; hyperglycemia

C) hypoglycemia; polydipsia

D) hyperglycemia; hypoglycemia

30) 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 egg, orange drink

D) chipped beef and gravy

31) 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

32) Raffinose and stachyose are indigestible oligosaccharides found in foods such as ________.

A) milk and dairy products

B) cereals and grains

C) fruits and vegetables

D) beans and other legumes

33) The storage form of carbohydrates in plants is ________.

A) maltose

B) starch

C) glycogen

D) ribose

34) Amylose and amylopectin contain ________ bonds, which are responsible for the digestibility of these starches.

A) alpha

B) beta

C) alpha and beta

D) gamma

35) The best type of fiber to eat for reducing constipation is ________.

A) glycogen

B) crude fiber

C) soluble fiber

D) insoluble fiber

36) Which of the following is classified as an insoluble fiber?

A) pectin

B) mucilage

C) cellulose

D) gums

37) Which of the following dietary fibers are classified as soluble fibers?

A) pectins and mucilages

B) pectins and lignins

C) hemicelluloses, cellulose, and lignins

D) mucilages and cellulose

38) ________ is defined as fiber that is added to foods and provides health benefits.

A) Dietary fiber

B) Functional fiber

C) Bulk

D) Crude fiber

39) When increasing fiber intake, always ________.

A) take a fiber supplement

B) increase fluids

C) use simple carbohydrates

D) increase protein intake also

40) Pouches that form in the walls of the large intestine due to excessive exertion during defecation are called ________.

A) hemorrhoids

B) ulcers

C) diverticula

D) phytobezoars

41) During the inflammatory phase of diverticulitis, treatment includes antibiotics and a diet that is ________.

A) lower in fiber

B) higher in fiber

C) lower in sugar

D) higher in sugar

42) The AI for fiber for women is ________.

A) 15 g/day

B) 25 g/day

C) 38 g/day

D) 45 g/day

43) An increased fiber intake within recommended guidelines may ________.

A) decrease risk of diabetes

B) lower blood lipid levels

C) decrease risk of certain cancers

D) All of these choices are correct.

44) Which of the following combinations of foods would provide the most dietary fiber?

A) kidney bean salad, turkey sandwich on whole wheat bread, fresh apple, milk

B) ham sandwich on white bread, potato chips, iced tea

C) roast beef, mashed potatoes, coffee with sugar

D) cheeseburger (white bun, lettuce, mustard, catsup, slice of tomato, 3 oz ground beef, processed cheese slice), french fries, soft drink

45) Of the total day's energy intake, most dietary guidelines recommend that carbohydrates provide ________ of energy.

A) 10%-15%

B) 20%-35%

C) 45%-65%

D) 70%-75%

46) Why is excess sugar consumption discouraged?

A) It may cause dental caries.

B) It may cause weight gain.

C) It generally lacks dietary fiber.

D) All of these choices are correct.

47) According to the Dietary Guidelines for Americans, consumers should limit their intake of added sugars to ________ percent of total energy.

A) 0

B) 6

C) 10

D) 25

48) Consuming more than 60 grams of fiber per day poses some health risks, such as ________.

A) decreased mineral absorption due to chemical binding by the fiber

B) blockage of the intestinal tract

C) decreased appetite in some individuals

D) All of these choices are accurate.

49) A trade name for aspartame is ________.

A) Naturlose

B) Equal

C) Splenda

D) Sunette

50) A person diagnosed with phenylketonuria (PKU) should avoid products containing ________.

A) saccharin

B) aspartame

C) lactose

D) sucrose

51) All persons with diabetes ________.

A) receive insulin injections daily

B) need to eat a diet that will control their blood sugar

C) can skip meals if they don't feel hungry

D) should drink 4 glasses of milk daily to control their blood sugar

52) Which of the following is the best source of starch?

A) fresh blueberries

B) whole-grain oats

C) low-fat yogurt

D) dark leafy greens

53) Which of the following is classified as a non-nutritive sweetener?

A) sorbitol

B) honey

C) aspartame

D) mannitol

54) Which of the following population groups is at lowest risk of type 2 diabetes?

A) college students

B) obese adults

C) individuals of Hispanic heritage

D) adults over 45 years of age

55) Usual symptoms of diabetes mellitus include ________.

A) weight change

B) excessive thirst and urination

C) blurred vision

D) All of these choices are correct.

56) Which condition is NOT usually associated with type 2 diabetes?

A) autoimmune destruction of beta cells of the pancreas

B) metabolic syndrome

C) age of onset usually over 40

D) obesity

57) The most common type of diabetes mellitus is ________.

A) type 1 diabetes

B) type 2 diabetes

C) gestational diabetes

58) Which of the following foods has the highest glycemic index?

A) bananas

B) apple

C) baked potato

D) white bread

59) Treatment for reactive hypoglycemia includes ________.

A) administering insulin before a meal

B) eating regular meals and snacks of protein and complex carbohydrates and avoiding excess simple sugar

C) following a high-protein, high-fat diet

D) taking supplements of vitamins and minerals

60) The focus on low-glycemic load foods can aid in the control of diabetes.

61) Soluble dietary fibers have been shown to reduce serum cholesterol.

62) Diabetic exchanges and carbohydrate counting are effective ways for diabetics to monitor daily carbohydrate intake.

63) Persons with diabetes can never eat sugar.

64) The adequate intake for dietary fiber is set at 14 g/1000 kcal.

65) High-fiber diets can impair the absorption of trace minerals.

66) The glycemic index is a ratio of the blood glucose response of a given food compared with a standard.

67) Metabolic syndrome is characterized by insulin resistance, obesity, hypertension, and hyperlipidemia.

68) The RDA for carbohydrate intake is 300 g/day.

69) Sucralose is a nutritive sweetener that is approximately the same sweetness as honey.

70) The Atkins diet promotes a high-carbohydrate, low-fat diet pattern.

71) Sucrose is made up of glucose + glucose.

72) Raffinose and stachyose are examples of polysaccharides.

73) Maintaining one's ideal body weight is a good means of decreasing risk of type 2 diabetes.

74) Scientists have shown that eating a high sugar diet causes diabetes.

75) Glycogen is made of glucose units linked by beta bonds.

76) Sorbitol, mannitol, and xylitol are nutritive sweeteners used in sugarless gum and candies.

77) An adequate carbohydrate intake is important in preventing ketosis and sparing protein from use as an energy source.

78) Indigestible carbohydrates play a role in promoting bowel health and preventing obesity.

79) Indigestible carbohydrates play a role in enhancing blood glucose control.

80) Saliva contains an enzyme called maltase that aids in the breakdown of maltose in the mouth.

81) Monosaccharides are absorbed by an active absorption process.

82) Insoluble fiber is readily metabolized into acids and gases by bacteria in the large intestine.

83) Fructose is taken up by the absorptive cells of the small intestine via facilitated diffusion.

Match each type of carbohydrate with its description.

A) Fructose + glucose

B) Many glucose molecules

C) Glucose + galactose

D) Glucose + glucose

84) Maltose

85) Sucrose

86) Lactose

87) Amylose

88) Name 3 health benefits derived from increased dietary fiber intake.

89) What foods do individuals with phenylketonuria (PKU) need to avoid?

90) Name 3 typical symptoms of type 1 diabetes.

91) List 3 monosaccharides.

92) List 3 disaccharides.

93) What does the term "functional fiber" mean?

94) List and explain which two primary hormones are regularly involved in maintaining normal blood glucose levels.

95) List 3 ways to decrease the risk of developing type 2 diabetes.

96) List 3 examples of non-nutritive sweeteners.

97) List 3 primary functions of carbohydrates.

98) List 3 health concerns associated with a low-fiber diet.

99) After carbohydrates are absorbed from the intestine, which of the following organs receives the absorbed carbohydrates first?

A) kidneys

B) liver

C) pancreas

D) brain

100) Which of the following foods contains the least amount of lactose per serving?

A) frozen yogurt

B) ice cream

C) bagel

D) swiss cheese

101) Which of the following organs is the first to respond to a rise in blood glucose levels?

A) heart

B) liver

C) gallbladder

D) pancreas

102) Changes in blood glucose levels will typically result in the following scenario:

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.

103) What is stevia?

A) a naturally derived sweetener from a plant

B) a sugar alcohol

C) a polysaccharide

D) a naturally derived sweetener from a fruit