Question 1

One molecule of sucrose contains _____ molecule(s) of glucose.​

Accepted Answer

A)  ​one 
B)  ​two 
C)  ​three 
D)  ​four 
E)  ​five 
A)  ​one 
B)  ​two 
C)  ​three 
D)  ​four 
E)  ​five

Question 2

How would you respond to the statement that honey is more nutritious than white sugar?​

Accepted Answer

People often ask: What is the difference

Question 3

Refer to the "Ice Cream" box above. How many alternative sweeteners are contained in this product?​

Accepted Answer

A)  ​1 
B)  ​2 
C)  ​3 
D)  ​4 
E)  ​5 
A)  ​1 
B)  ​2 
C)  ​3 
D)  ​4 
E)  ​5

Question 4

The colon's bacteria ferment soluble fibers, forming small fatlike molecules that lower the _____.​

Accepted Answer

A)  the starch factor​ 
B)  ​fiber content in the food 
C)  glycemic index​ 
D)  ​pH 
E)  ​one's body weight 
A)  the starch factor​ 
B)  ​fiber content in the food 
C)  glycemic index​ 
D)  ​pH 
E)  ​one's body weight

Question 5

The leading source of added sugar in the American diet is _____.​

Accepted Answer

A)  baked goods such as cookies and cakes​ 
B)  ​freshfruits 
C)  ​sugarysoft drinks 
D)  ​chocolate bars and other candy treats 
E)  ice cream and other frozen treats 
A)  baked goods such as cookies and cakes​ 
B)  ​freshfruits 
C)  ​sugarysoft drinks 
D)  ​chocolate bars and other candy treats 
E)  ice cream and other frozen treats

Question 6

The main function of carbohydrates in the body is to _____.​

Accepted Answer

A)  ​furnish the body with energy 
B)  ​provide material for synthesizing cell walls 
C)  ​synthesize fat 
D)  ​insulate the body to prevent heat loss 
E)  ​build mitochondria 
A)  ​furnish the body with energy 
B)  ​provide material for synthesizing cell walls 
C)  ​synthesize fat 
D)  ​insulate the body to prevent heat loss 
E)  ​build mitochondria

Question 7

Compare and contrast the advantages and disadvantages of nutritive sweeteners (sugar alcohols) vs. nonnutritive sweeteners.​

Accepted Answer

The sugar alcohols occur naturally in fr

Question 8

Match between columns
                        Premises: Acceptable Daily Intake (ADI)
insoluble fibers 
soluble fibers 
pH 
glucagon
glycemic response
insulin 
viscous 
type 2 diabetes 
nutritive sweeteners

Accepted Answer

The Answer of the concentration of hydrogen ions. and a is...

Question 9

Of all the possible alternatives, why are carbohydrates the preferred energy source?​

Accepted Answer

as long as carbohydrate is available, th

Question 10

The artificial sweetener that is similar in structure to fructose is _____.​

Accepted Answer

A)  tagatose​ 
B)  ​neotame 
C)  sucralose​ 
D)  ​stevia 
E)  ​saccharin 
A)  tagatose​ 
B)  ​neotame 
C)  sucralose​ 
D)  ​stevia 
E)  ​saccharin

Question 11

The glycogen molecule is _____ branched with _____ ends bristling from each molecule's surface.​

Accepted Answer

A)  highly; hundreds of​ 
B)  ​weakly; ten 
C)  ​thinly; two 
D)  ​highly; thousands of 
E)  ​un-; no 
A)  highly; hundreds of​ 
B)  ​weakly; ten 
C)  ​thinly; two 
D)  ​highly; thousands of 
E)  ​un-; no

One molecule of sucrose contains _____ molecule(s) of glucose.

How would you respond to the statement that honey is more nutritious than white sugar?

Refer to the "Ice Cream" box above. How many alternative sweeteners are contained in this product?

The colon's bacteria ferment soluble fibers, forming small fatlike molecules that lower the _____.

The leading source of added sugar in the American diet is _____.

The main function of carbohydrates in the body is to _____.

Compare and contrast the advantages and disadvantages of nutritive sweeteners (sugar alcohols) vs. nonnutritive sweeteners.

Of all the possible alternatives, why are carbohydrates the preferred energy source?

The artificial sweetener that is similar in structure to fructose is _____.

The glycogen molecule is _ branched with _ ends bristling from each molecule's surface.

Overview of Nutrition and Health

Lipids

Protein

Digestion and Absorption

Metabolism Energy Balance and Body Composition

Weight Management Overweight and Underweight

The Vitamins

Water and the Minerals

Fitness and Nutrition

Nutrition Through the Life Span Pregnancy and Lactation

Nutrition Through the Life Span Infancy Childhood and Adolescence

Nutrition Through the Life Span Later Adulthood

Illness and Nutrition Care

Medications - Diet Drug Interactions - and Herbal Supplements

Specialized Nutrition Support - Enteral and Parenteral Nutrition

Foods and Food Consistency for Upper Gi Disorders

Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Carbohydrate - and Fat Modified Diets for Malabsorption Disorders

Nutrition Therapy for Liver and Gallbladder Diseases

Carbohydrate Controlled Diets for Diabetes Mellitus

Fat Controlled - Mineral Modified Diets for Cardiovascular Diseases

Protein - Mineral - and Fluid Modified Diets for Kidney Diseases

Energy - and Protein - Modified Diets for Metabolic and Respiratory Stress

Energy - and Protein - Modified Diets for Cancer and HIV Infection

Filters

Exam 2: Carbohydrates