Chapter 4 – The Carbohydrates: Sugars, Starches, and Fibers
MULTIPLE CHOICE
1. Ample amounts of carbohydrates are almost always found in ____.
a.
plant foods
b.
health foods
c.
animal products
d.
protein-rich foods
e.
low fat foods
2. What type of nutrient is starch?
a.
fiber
b.
gluten
c.
simple carbohydrate
d.
complex carbohydrate
e.
compound carbohydrate
3. Which substance is known as blood sugar or dextrose?
a.
glucose
b.
maltose
c.
sucrose
d.
fructose
e.
lactose
4. What component accounts for the usually sweet taste of fruits?
a.
fats
b.
fiber
c.
simple sugars
d.
complex carbohydrates
e.
starches
5. What is the sweetest-tasting simple carbohydrate in the diet?
a.
glucose
b.
lactose
c.
fructose
d.
sucrose
e.
galactose
6. What is the reaction that links two monosaccharides together?
a.
hydrolysis
b.
absorption
c.
disaccharide
d.
condensation
e.
oxygenation
7. What is a byproduct of the condensation of two molecules of glucose?
a.
water
b.
oxygen
c.
hydrogen
d.
carbon dioxide
e.
carbon monoxide
8. The chemical reaction by which starch is split into monosaccharides is called ____.
a.
hydrolysis
b.
condensation
c.
gluconeogenesis
d.
homeostasis
e.
phosphorylation
9. 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
e.
two galactose units
10. 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
e.
two galactose units
11. 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
e.
two galactose units
12. What is the principle carbohydrate of milk?
a.
lactose
b.
sucrose
c.
maltose
d.
glycogen
e.
galactose
13. In which of the following tissues is glycogen typically stored?
a.
muscle and liver
b.
pancreas and kidneys
c.
stomach and intestine
d.
brain and red blood cells
e.
spleen and lymphatics
14. What is the primary storage form of carbohydrate in the body?
a.
fiber
b.
starch
c.
glucose
d.
glycogen
e.
glucagon
15. What is the staple grain of Canada, the United States, and Europe?
a.
oats
b.
rice
c.
corn
d.
wheat
e.
barley
16. What is the predominant grain product in much of South and Central America?
a.
rice
b.
corn
c.
millet
d.
wheat
e.
quinoa
17. What are cellulose, pectin, hemicellulose, and lignin?
a.
fibers
b.
starches
c.
sugar alcohols
d.
artificial sweeteners
e.
food additives
18. 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
e.
is a manufactured food additive used in refined foods.
19. Which of the following is a common source of resistant starch?
a.
apple
b.
orange
c.
baked potato
d.
just-ripened bananas
e.
fatty fish
20. Which statement is true of resistant starch?
a.
It is common in overripe bananas.
b.
It promotes constipation if taken in excessive amounts.
c.
It resists hydrolysis by digestive enzymes.
d.
It cannot be fermented by large intestinal bacteria.
e.
It is destroyed by cooking and then chilling foods.
21. Which of the following fibers is water insoluble?
a.
gums
b.
pectins
c.
cellulose
d.
mucilages
e.
phytics
22. What is the best definition of 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
e.
a monosaccharide that forms an insoluble bond with polysaccharides
23. Short chains of glucose units that result from starch breakdown are called ____.
a.
sucrose
b.
lignins
c.
pectins
d.
dextrins
e.
lextrins
24. Disaccharidase enzymes that hydrolyze the disaccharides into monosaccharides are found in the ____.
a.
small intestine
b.
pancreas
c.
salivary glands
d.
stomach
e.
colon
25. 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
e.
polysaccharide amylase
26. What is the primary organ that metabolizes fructose and galactose following absorption?
a.
liver
b.
pancreas
c.
skeletal muscle
d.
small intestines
e.
colon
27. What is the first organ to receive carbohydrates absorbed from the intestine?
a.
heart
b.
liver
c.
pancreas
d.
skeletal muscle
e.
brain
28. What percentage of the world’s adult population show good tolerance to lactose ingestion?
a.
15
b.
30
c.
45
d.
60
e.
75
29. 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.
e.
It is particularly difficult for people who are lactose intolerant to digest.
30. Which statement is true 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.
e.
It is used in nearly all over-the-counter drugs.
31. Among the following population groups, which shows the highest prevalence of lactose intolerance?
a.
northern Africans
b.
Caucasians
c.
Scandinavians
d.
Native North Americans
e.
eastern Europeans
32. 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
e.
about 3 days
33. 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
e.
2/3
34. 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.
100-150 g
d.
150-200 g
e.
200-250 g
35. What is the primary function of insulin?
a.
raising blood glucose levels
b.
lowering blood glucose levels
c.
stimulating glycogen breakdown
d.
stimulating intestinal carbohydrate absorption
e.
stimulating ketoacidosis
36. 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
e.
glycogen from glucagon
37. What is the first organ to respond to an increase in blood glucose concentration?
a.
brain
b.
liver
c.
muscle
d.
pancreas
e.
gallbladder
38. What is a normal range (mg/dL) for blood glucose?
a.
60–70
b.
70-100
c.
100-120
d.
120 -140
e.
140-180
39. When blood glucose concentration falls, what pancreatic hormone is secreted to stimulate release of
stored glucose?
a.
insulin
b.
glucagon
c.
epinephrine
d.
cholecystokinin
e.
secretin
40. What 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.
e.
Blood glucose levels that rise too high or too low stimulate the release of CCK.
41. 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
e.
noradrenaline
42. 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
e.
pineal gland
43. What glycemic index category would include yogurt and cheese?
a.
very low
b.
low
c.
moderate
d.
high
e.
very high
44. 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
e.
very high
45. Which statement is true of 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 rarely occurs in otherwise healthy people.
e.
It is quite common in teenagers but less so in adults and older adults.
46. Which statement is true 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.
e.
Type 2 diabetes almost invariably progresses to become Type 1.
47. 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
e.
insulin resistance
48. The glycemic index of foods is ____.
a.
a way of ranking foods according to their potential to increase blood glucose
b.
the most modern, 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
e.
a research-based method for preventing Type 1 and Type 2 diabetes and morbid obesity
49. 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
e.
brown sugar
50. High-fructose corn syrup is manufactured by adding an enzyme to cornstarch that creates fructose
from ____.
a.
glucose
b.
maltose
c.
sucrose
d.
galactose
e.
lactose
51. Which sweetener contains a significant amount of iron?
a.
molasses
b.
invert sugar
c.
turbinado sugar
d.
high-fructose corn syrup
e.
confectioners sugar
52. Which activity 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
e.
drinking beverages when consuming sugary foods
53. Approximately how many kcalories are provided by one teaspoon of sugar?
a.
10
b.
20
c.
30
d.
40
e.
50
54. Excessive consumption of soft drinks, orange juice, and sports drinks increases risk for development
of caries because they contain sugar and ____.
a.
a low pH
b.
organic bases
c.
resistant starch
d.
insufficient fluoride
e.
excess calcium
55. 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
e.
a precursor of aspartame
56. Which artificial sweetener has a composition similar to aspartame?
a.
neotame
b.
sucralose
c.
saccharin
d.
acesulfame-K
e.
stevia
57. Which characteristic describes 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.
e.
They cannot be used in products labeled as “sugar–free.”
58. Which statement is true of sugar alcohols?
a.
They are not sweet.
b.
They provide kcalories.
c.
They are not metabolized.
d.
They promote dental caries.
e.
They evoke a high glycemic response.
59. What is the approximate energy content (kcal/g) of most sugar alcohols?
a.
0
b.
0.2 to 2.6
c.
3.2 to 4.8
d.
6.2 to 9.4
e.
10.3 to 15.8
60. 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
e.
protein
61. According to most dietary guidelines, what percentage of the day’s total energy intake should be
furnished by carbohydrates?
a.
5-10
b.
10–20
c.
20–30
d.
30–45
e.
45–65
62. What is the RDA for carbohydrate?
a.
10 g
b.
45 g
c.
130 g
d.
250 g
e.
400 g
63. 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
e.
25
64. Which food provides the most fiber?
a.
1 small orange
b.
1/2 cup cooked oatmeal
c.
1 cup split peas
d.
1 slice whole-wheat bread
e.
1/2 cup cooked cauliflower
65. Which food will provide 6 to 8 grams of fiber?
a.
1 slice rye bread
b.
1 cup of raw bean sprouts
c.
1/2 cup potatoes
d.
1/2 cup green beans
e.
1/2 cup baked beans
66. Which statement is true of the carbohydrate content of dairy products?
a.
A cup of white 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.
e.
A cup of skim milk yields almost 25 grams of carbohydrate.