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NUTRItIoN: Carbohydrate Quiz

front 1 In which of the following are ample amounts of carbohydrates almost always found? a. Plant foods b. Health foods c. Animal products d. Protein-rich foods	back 1 Plant Foods
front 2 Which of the following is NOT a source of dietary carbohydrates? a. Fish b. Milk c. Fruits d. Legumes	back 2 Fish
front 3 Which of the following is not a simple carbohydrate? a. Starch b. White sugar c. Disaccharide d. Monosaccharide	back 3 Starch
front 4 What component accounts for the usually sweet taste of fruits? a. Fats b. Fiber c. Simple sugars d. Complex carbohydrates	back 4 Simple sugars

front 5 Which of the following is known as blood sugar or dextrose? a. Glucose b. Maltose c. Sucrose d. Fructose	back 5 Glucose
front 6 Which of the following is NOT a characteristic of glucose? a. It is soluble in water b. It is a monosaccharide c. It is part of the sucrose molecule d. It is sweeter tasting than sucrose	back 6 It is sweeter tasting than sucrose
front 7 What is the sweetest-tasting simple carbohydrate in the diet? a. Glucose b. Lactose c. Fructose d. Sucrose	back 7 Fructose
front 8 Common table sugar is typically extracted from sugarcane and a. honey. b. sugar beets. c. sweet potatoes. d. high-sucrose corn syrup.	back 8 sugar beets

front 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	back 9 One glucose and one fructose unit
front 10 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	back 10 One glucose and one galactose unit
front 11 What is another name for lactose? a. Milk sugar b. Fruit sugar c. Table sugar d. Artificial sugar	back 11 Milk sugar
front 12 What is the primary storage form of carbohydrate in the body? a. Fiber b. Starch c. Glucose d. Glycogen	back 12 Glycogen

front 13 Which of the following is NOT a rich source of dietary starch? a. Grains b. Fruits c. Tubers d. Legumes	back 13 fruits
front 14 Which of the following statements is NOT characteristic of fibers? a. Most fibers consist of linked monosaccharides b. An example of a nonstarch polysaccharide fiber is pectin c. An example of a nonpolysaccharide fiber is cellulose d. Most soluble fibers are easily digested by the bacteria in the colon	back 14 An example of a nonpolysaccharide fiber is cellulose
front 15 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.	back 15 is extracted from plants and has a beneficial health effect.
front 16 Which of the following is described as a nonstarch polysaccharide? a. Lactose b. Phytates c. Glycogen d. Cellulose	back 16 Cellulose

front 17 Which of the following is a characteristic of dietary fibers? a. They cause diverticulosis b. They raise blood cholesterol levels c. They are usually found in high-fat foods d. They are classified according to solubility in water	back 17 They are classified according to solubility in water
front 18 Which of the following are NOT water-soluble fibers? a. Gums b. Pectins c. Lignins d. Mucilages	back 18 Lignins
front 19 Which of the following enzymes does NOT act on simple sugars? a. Lactase b. Sucrase c. Amylase d. Maltase	back 19 Amylase
front 20 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	back 20 Bacterial enzymes

front 21 The enzymes that digest dietary sugars are produced by the a. mouth. b. stomach. c. pancreas. d. small intestine.	back 21 small intestine.
front 22 What is the primary absorption site for digestible carbohydrates? a. Mouth b. Stomach c. Small intestine d. Large intestine	back 22 Small intestine
front 23 What is the primary organ that metabolizes fructose and galactose following absorption? a. Liver b. Pancreas c. Skeletal muscle d. Small intestines	back 23 Liver
front 24 Which of the following is NOT a symptom of lactose intolerance? a. Bloating b. Diarrhea c. Cramping d. Constipation	back 24 Constipation

front 25 What is the primary function of insulin? a. Raises blood glucose levels b. Lowers blood glucose levels c. Stimulates glycogen breakdown d. Stimulates intestinal carbohydrate absorption	back 25 Lowers blood glucose levels
front 26 What is a normal range (mg/dL) for blood glucose? a. 60-80 b. 70-100 c. 120-140 d. 140-180	back 26 70-100
front 27 Which of the following 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	back 27 Blood glucose levels that fall too low signal the release of glucagon
front 28 Which of the following is a feature of the condition 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 occurs rarely in otherwise healthy people	back 28 It occurs rarely in otherwise healthy people

front 29 Your nephew Jimmy, who is 10 years old, has told you that his body doesn't make insulin. He confides in you that he craves candy but was told by his parents that he can only eat sugar-free snacks. From which of the following conditions does Jimmy most likely suffer? a. Hyperactivity b. Type 1 diabetes c. Type 2 diabetes d. Non-insulin dependent diabetes mellitus	back 29 Type 1 diabetes
front 30 In a person with type 2 diabetes, which of the following foods would ordinarily promote the least favorable glycemic effect? a. Chocolate b. Ice cream c. Baked potato d. Baked beans	back 30 Baked potato
front 31 Which of the following is a known indicator of prediabetes? a. Insulin resistance b. Severe hunger 4-5 hours after a meal c. Carbohydrate intake as a percentage of total kcal d. More than two episodes/week of hypoglycemia	back 31 Insulin resistance
front 32 According to the current dietary recommendations, what is the maximum percentage of total energy intake that added sugar should contribute in the diet? a. 2 b. 10 c. 15 d. 25	back 32 25

front 33 Which of the following is NOT a feature of artificial sweeteners? a. They are sometimes referred to as nonnutritive sweeteners b. There is an Acceptable Daily Intake, which provides a wide margin of safety c. They provide about one-half the energy of carbohydrates plus small amounts of vitamins and minerals d. If used, the Academy of Nutrition and Dietetics advises moderate intake and only in a well-balanced, nutritious diet	back 33 They provide about one-half the energy of carbohydrates plus small amounts of vitamins and minerals
front 34 What is the RDA for carbohydrate? a. 10 g b. 45 g c. 130 g d. 250 g	back 34 130 g
front 35 Which of the following is a typical response in people following a low-carbohydrate diet? a. They often complain of diet-induced diarrhea b. They experience frequent bouts of hyperglycemia c. Total weight loss is about the same as in people on a low-fat diet d. They lose about the same amount of weight as people on conventional diets for the first 6 months	back 35 Total weight loss is about the same as in people on a low-fat diet