Question 1

Which of the following is the principal carbohydrate in milk?

Accepted Answer

A)  g alactose 
B)  fructose 
C)  sucrose 
D)  lactose 
E)  maltose 
A)  g alactose 
B)  fructose 
C)  sucrose 
D)  lactose 
E)  maltose D

Question 2

Which of the following escape digestion and absorption in the small intestine?

Accepted Answer

A)  r esistant starches 
B)  p olysaccharides 
C)  b acteria 
D)  d isaccharides 
E)  w hole grains 
A)  r esistant starches 
B)  p olysaccharides 
C)  b acteria 
D)  d isaccharides 
E)  w hole grains A

Question 3

Which of the following occurs mostly as part of lactose?

Accepted Answer

A)  glucose 
B)  maltose 
C)  fructose 
D)  galactose 
E)  sucrose 
A)  glucose 
B)  maltose 
C)  fructose 
D)  galactose 
E)  sucrose D

Question 4

Given the nutrient information on food labels, how could you determine the number of grams of starch in a food product?

Accepted Answer

Fiber and total sugar, in gram

Question 5

Three monosaccharides important in nutrition are:

Accepted Answer

A)  glucose, lactose, and fructose. 
B)  fructose, glucose, and sucrose. 
C)  maltose, fructose, and lactose. 
D)  galactose, sucrose, and lactose. 
E)  fructose, glucose, and galactose. 
A)  glucose, lactose, and fructose. 
B)  fructose, glucose, and sucrose. 
C)  maltose, fructose, and lactose. 
D)  galactose, sucrose, and lactose. 
E)  fructose, glucose, and galactose.

Question 6

Soluble fibers are found in:

Accepted Answer

A)  celery, wheat bran, and corn. 
B)  kidney beans, apples, and oatmeal. 
C)  corn, apples, and sunflower seeds. 
D)  celery, soybeans, and bran flakes. 
E)  celery, flax seeds, and corn. 
A)  celery, wheat bran, and corn. 
B)  kidney beans, apples, and oatmeal. 
C)  corn, apples, and sunflower seeds. 
D)  celery, soybeans, and bran flakes. 
E)  celery, flax seeds, and corn.

Question 7

An example of a polysaccharide is:

Accepted Answer

A)  starch. 
B)  meat. 
C)  fruit. 
D)  protein. 
E)  milk. 
A)  starch. 
B)  meat. 
C)  fruit. 
D)  protein. 
E)  milk.

Question 8

The steady upward trend in sugar consumption among Americans can be attributed to:

Accepted Answer

A)  consumer demand. 
B)  bans on sugary soft drinks. 
C)  better food preservation techniques. 
D)  improved food safety practices. 
E)  food manufacturers. 
A)  consumer demand. 
B)  bans on sugary soft drinks. 
C)  better food preservation techniques. 
D)  improved food safety practices. 
E)  food manufacturers.

Question 9

What happens when blood glucose falls too low?

Accepted Answer

A)  Glucagon promotes breakdown of muscle glycogen. 
B)  Glucagon promotes breakdown of liver glycogen. 
C)  Insulin promotes glycogen synthesis in the liver. 
D)  Insulin promotes glycogen synthesis in the muscle. 
E)  Insulin promotes breakdown of muscle glycogen. 
A)  Glucagon promotes breakdown of muscle glycogen. 
B)  Glucagon promotes breakdown of liver glycogen. 
C)  Insulin promotes glycogen synthesis in the liver. 
D)  Insulin promotes glycogen synthesis in the muscle. 
E)  Insulin promotes breakdown of muscle glycogen.

Question 10

Limiting their intake of high-GI foods can benefit those who are at risk for which disease?

Accepted Answer

A)  infectious disease 
B)  arthritis 
C)  diabetes 
D)  migraine headaches 
E)  Crohn's disease 
A)  infectious disease 
B)  arthritis 
C)  diabetes 
D)  migraine headaches 
E)  Crohn's disease

Question 11

Carbohydrate should contribute approximately what percentage of the total daily energy intake?

Accepted Answer

A)  35-40 
B)  45-55 
C)  45-65 
D)  55-60 
E)  70-80 
A)  35-40 
B)  45-55 
C)  45-65 
D)  55-60 
E)  70-80

Question 12

Which of the following compounds is a disaccharide?

Accepted Answer

A)  glucose 
B)  fructose 
C)  lactose 
D)  galactose 
E)  glycogen 
A)  glucose 
B)  fructose 
C)  lactose 
D)  galactose 
E)  glycogen

Question 13

One molecule of maltose can yield how many molecules of glucose?

Accepted Answer

A)  one 
B)  two 
C)  three 
D)  four 
E)  twelve 
A)  one 
B)  two 
C)  three 
D)  four 
E)  twelve

Question 14

The richest sources of starch are:

Accepted Answer

A)  fruits. 
B)  grains. 
C)  vegetables. 
D)  soybeans. 
E)  legumes. 
A)  fruits. 
B)  grains. 
C)  vegetables. 
D)  soybeans. 
E)  legumes.

Question 15

Excess glucose in the blood is converted into glycogen and stored primarily in the:

Accepted Answer

A)  brain and liver. 
B)  liver and muscles. 
C)  blood cells and brain. 
D)  pancreas and brain. 
E)  brain and muscles. 
A)  brain and liver. 
B)  liver and muscles. 
C)  blood cells and brain. 
D)  pancreas and brain. 
E)  brain and muscles.

Question 16

The hormone that moves glucose from the blood into the cells is:

Accepted Answer

A)  glucagon. 
B)  insulin. 
C)  testosterone. 
D)  sucrose. 
E)  glycogen 
A)  glucagon. 
B)  insulin. 
C)  testosterone. 
D)  sucrose. 
E)  glycogen

Question 17

A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. This client's sugar intake falls within the same range as added sugar intakes for the Dietary Guidelines for Americans recommendations.

Accepted Answer

A) True 
 B)False

Question 18

High-fructose corn syrup and fruit juice concentrate are examples of:

Accepted Answer

A)  starches. 
B)  disaccharides. 
C)  added sugars. 
D)  fibers. 
E)  fats. 
A)  starches. 
B)  disaccharides. 
C)  added sugars. 
D)  fibers. 
E)  fats.

Question 19

The principal carbohydrate used to sweeten homemade iced tea is:

Accepted Answer

A)  fructose. 
B)  galactose. 
C)  maltose. 
D)  glucose 
E)  sucrose. 
A)  fructose. 
B)  galactose. 
C)  maltose. 
D)  glucose 
E)  sucrose.

Question 20

Which of the following is a fiber found in all vegetables, fruits, and legumes?

Accepted Answer

A)  hemicelluose 
B)  pectin 
C)  mucilage 
D)  cellulose 
E)  lignins 
A)  hemicelluose 
B)  pectin 
C)  mucilage 
D)  cellulose 
E)  lignins

Exam 3: Carbohydrates

Which of the following is the principal carbohydrate in milk?

Which of the following escape digestion and absorption in the small intestine?

Which of the following occurs mostly as part of lactose?

Given the nutrient information on food labels, how could you determine the number of grams of starch in a food product?

Three monosaccharides important in nutrition are:

Soluble fibers are found in:

An example of a polysaccharide is:

The steady upward trend in sugar consumption among Americans can be attributed to:

What happens when blood glucose falls too low?

Limiting their intake of high-GI foods can benefit those who are at risk for which disease?

Carbohydrate should contribute approximately what percentage of the total daily energy intake?

Which of the following compounds is a disaccharide?

One molecule of maltose can yield how many molecules of glucose?

The richest sources of starch are:

Excess glucose in the blood is converted into glycogen and stored primarily in the:

The hormone that moves glucose from the blood into the cells is:

A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. This client's sugar intake falls within the same range as added sugar intakes for the Dietary Guidelines for Americans recommendations.

High-fructose corn syrup and fruit juice concentrate are examples of:

The principal carbohydrate used to sweeten homemade iced tea is:

Which of the following is a fiber found in all vegetables, fruits, and legumes?

Overview of Nutrition and Health

Digestion and Absorption

Lipids

Protein

Energy Balance and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, Childhood, and Adolescence

Nutrition Through the Life Span: Later Adulthood

Nutrition Care and Assessment

Nutrition Intervention and Diet-Drug Interactions

Enteral and Parenteral Nutrition Support

Nutrition in Metabolic and Respiratory Stress

Nutrition and Upper Gastrointestinal Disorders

Nutrition and Lower Gastrointestinal Disorders

Nutrition and Liver Diseases

Nutrition and Diabetes Mellitus

Nutrition and Cardiovascular Diseases

Nutrition and Renal Diseases

Nutrition, Cancer, and Hiv Infection

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