67. Which statement best describes 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
e.
Only refined carbohydrates need be included in the total.
68. Which statement is true of low-carbohydrate diets?
a.
They are associated with diet-induced diarrhea
b.
They cause frequent bouts of hyperglycemia
c.
Total weight loss is about the same as in people on a low-fat diet
d.
They initially cause gain weight but subsequently induce slow weight loss.
e.
They elevate risk of certain GI tract cancers.
69. Which of the following is true of carbohydrate cravings and addictions?
a.
People seek carbohydrates to restore brain glucagon levels.
b.
The addiction does not appear to be physiological or pharmacological.
c.
They are regarded as an important public health threat.
d.
They reflect an early form of self-destructive behavior.
e.
They are deliberately induced by food manufacturers.
70. 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
e.
lipoproteins
COMPLETION
1. ____________________ is a pair of two glucose molecules.
2. ____________________ is made of a glucose molecule and a fructose molecule.
3. ____________________ is made of a glucose molecule and a galactose molecule.
4. Fructose has the same ____________________ as glucose but its ____________________ is different.
5. Dietary fibers that form gels are said to be ____________________.
6. In the small intestine, ____________________ breaks lactose into one glucose and one galactose
molecule.
7. Lactose intolerance is most common in ____________________ and ____________________.
8. The conversion of protein to glucose is called ____________________.
9. ____________________ controls the transport of glucose from the bloodstream into the muscle and
fat cells.
10. ____________________ sugar is produced using the same refining process as white sugar, but without
the bleaching and anticaking treatment.
MATCHING
a.
100
k.
Sucralose
b.
130
l.
Glycogen
c.
200
m.
Glucagon
d.
Pectin
n.
Cellulose
e.
Insulin
o.
Hydrolysis
f.
Mouth
p.
HFCS
g.
Starch
q.
Epinephrine
h.
Sucrose
r.
Condensation
i.
Lactose
s.
Small intestine
j.
Lignin
t.
Large intestine
1. Disaccharide containing fructose
2. Chemical reaction that links two molecules together
3. Chemical reaction that splits a larger molecule into smaller molecules
4. A complex carbohydrate in muscle
5. A complex carbohydrate in legumes
6. Structurally similar to starch but resistant to digestion
7. A water-soluble fiber
8. A water-insoluble fiber
9. Site where digestion of disaccharides takes place
10. Site where digestion of starch begins
11. Site where fibers may be metabolized to short-chain fatty acids
12. When digested, yields galactose
13. Substance that signals the release of glucose into blood
14. Substance that signals removal of glucose from the blood
15. Normal blood glucose level, in mg per 100 mL blood
16. Stress hormone that modulates blood glucose
17. Processed syrup made from cornstarch
18. Number of kcalories provided by a 16-ounce regular soda
19. An alternative sweetener
20. RDA for carbohydrates, in g/day
1. What is meant by the phrase “not all carbohydrates are created equal”?
2. Compare and contrast the terms total fiber, dietary fiber, and functional fiber.
3. Give several examples of soluble and insoluble dietary fibers. List food sources of these fibers.
Contrast the physical characteristics and features of these two types of fibers and their effects on
gastrointestinal tract function.
4. List and discuss seven benefits of fiber.
5. Discuss the meaning, significance, and features of lactose intolerance.
6. Describe the body’s mechanisms for controlling blood glucose levels under normal and stress
conditions.
7. Discuss the pros and cons of using the glycemic index in meal planning for people with diabetes.
8. List the reasons why sugars are used as additives by the food industry.
9. Identify and discuss methods for reducing the intake of added sugars.
10. Discuss the evidence that added sugars harm human health.
11. Describe the benefits and adverse effects of the common alternative sweeteners.
12. How is fiber thought to exert beneficial effects on cardiovascular health?
13. How is fiber thought to exert an influence over cancer of the colon?
14. Discuss the effects of low-carbohydrate diets on short-term and long-term weight loss.
15. Discuss the concepts of sugar cravings and addictions.