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Human Nutrition - The carbohydrates: sugars, starches and dietary fibre

front 1

Carbohydrates are found in virtually all foods except:

  1. milk
  2. meats
  3. breads
  4. fruits

back 1

b. meats

front 2

Disaccharides include:

  1. sucrose, maltose and lactose
  2. glucose, galactose and fructose
  3. starch, glycogen and dietary fibre
  4. amylose, pectin and dextrose

back 2

a. sucrose, maltose and lactose

front 3

The making of a disaccharide from two monosaccharides is an example of:

  1. condensation
  2. gluconeogenesis
  3. digestion
  4. hydrolysis

back 3

a. condensation

front 4

The storage form of glucose in the body is:

  1. glucagon
  2. glycogen
  3. insulin
  4. maltose

back 4

b. glycogen

front 5

The significant difference between starch and cellulose is that:

  1. starch is a polysaccharide, but cellulose is not
  2. animals can store glucose as starch, but not as cellulose
  3. hormones can make glucose from cellulose, but not from starch
  4. digestive enzymes can break the bonds in starch, but not in cellulose.

back 5

d. digestive enzymes can break the bonds in starch, but not in cellulose.

front 6

The ultimate goal of carbohydrate digestion and absorption is to yield:

  1. enzymes
  2. amylase
  3. dietary fibre
  4. glucose

back 6

d. glucose

front 7

The enzyme that breaks a disaccharide into glucose and galactose is:

  1. amylase
  2. maltose
  3. sucrase
  4. lactose

back 7

d. lactose

front 8

With insufficient glucose in metabolism, fat fragments combine to form:

  1. dextrins
  2. mucilages
  3. phytic acids
  4. ketone bodies

back 8

d. ketone bodies

front 9

What does the pancreas secret when blood glucose rises? When blood glucose falls?

  1. insulin; glycogen
  2. glycogen; adrenaline
  3. insulin; glucagon
  4. glucagon; insulin

back 9

c. insulin; glucagon

front 10

What percentage of the daily energy intake should come from carbohydrates?

  1. 15 to 20
  2. 25 to 30
  3. 45 to 50
  4. 45 to 65

back 10

d. 45 to 65