Question 1

Glucose also is known as

Accepted Answer

A)  levulose. 
B)  ribose. 
C)  maltose. 
D)  dextrose. 
A)  levulose. 
B)  ribose. 
C)  maltose. 
D)  dextrose.

Question 2

Many health authities recommend that Americans consume within the range of _______________% of their total calies from carbohydrate.

Accepted Answer

45-65 OR 45 to 65 OR

Question 3

The maj source of glucose released to elevate a low blood glucose level is _______________.

Accepted Answer

The answer of The maj source of glucose released to...

Question 4

Starch is comprised of hundreds and perhaps thousands of which molecule?

Accepted Answer

A)  Fructose 
B)  Glycerol 
C)  Glucose 
D)  Galactose 
A)  Fructose 
B)  Glycerol 
C)  Glucose 
D)  Galactose

Question 5

F which of the following is glucose most critical as an energy source?

Accepted Answer

A)  Muscles 
B)  Brain 
C)  Liver 
D)  Heart 
A)  Muscles 
B)  Brain 
C)  Liver 
D)  Heart

Question 6

Medical conditions related to metabolic syndrome are

Accepted Answer

A)  type 1 diabetes, coronary artery disease, and cancer. 
B)  type 1 diabetes, coronary artery disease, and stroke. 
C)  type 2 diabetes, coronary artery disease, and stroke. 
D)  type 2 diabetes, coronary artery disease, and cancer. 
A)  type 1 diabetes, coronary artery disease, and cancer. 
B)  type 1 diabetes, coronary artery disease, and stroke. 
C)  type 2 diabetes, coronary artery disease, and stroke. 
D)  type 2 diabetes, coronary artery disease, and cancer.

Question 7

All of the following are characteristic of type 2 diabetes mellitus except

Accepted Answer

A)  arises most commonly in adulthood. 
B)  caused by insensitivity of fat and muscle cells to insulin. 
C)  often associated with obesity. 
D)  the least common form of diabetes. 
A)  arises most commonly in adulthood. 
B)  caused by insensitivity of fat and muscle cells to insulin. 
C)  often associated with obesity. 
D)  the least common form of diabetes.

Question 8

Glucose is absbed via ______ absption.

Accepted Answer

A)  passive 
B)  facilitated 
C)  active 
D)  participatory 
A)  passive 
B)  facilitated 
C)  active 
D)  participatory

Question 9

In the U.S. diet, carbohydrate supplies approximately what percentage of total kilocalies?

Accepted Answer

A)  15% 
B)  35% 
C)  50% 
D)  75% 
A)  15% 
B)  35% 
C)  50% 
D)  75%

Question 10

Which gan will first receive sugars after they are absbed into the blood?

Accepted Answer

A)  Kidney 
B)  Heart 
C)  Liver 
D)  Pancreas 
A)  Kidney 
B)  Heart 
C)  Liver 
D)  Pancreas

Question 11

The main function of glucose is to

Accepted Answer

A)  serve as raw material to build tissue. 
B)  work with enzymes to carry out chemical reactions. 
C)  repair tissue. 
D)  supply energy. 
A)  serve as raw material to build tissue. 
B)  work with enzymes to carry out chemical reactions. 
C)  repair tissue. 
D)  supply energy.

Question 12

Which of the following is not true of carbohydrate absption?

Accepted Answer

A)  Monosaccharides can enter the villi. 
B)  End products of carbohydrate digestion are transported through the portal vein to the liver. 
C)  Maltose is transported through the portal vein to the liver. 
D)  Disaccharides are digested to monosaccharides by enzymes attached to intestinal cells. 
A)  Monosaccharides can enter the villi. 
B)  End products of carbohydrate digestion are transported through the portal vein to the liver. 
C)  Maltose is transported through the portal vein to the liver. 
D)  Disaccharides are digested to monosaccharides by enzymes attached to intestinal cells.

Question 13

Dietary fibers primarily are

Accepted Answer

A)  polysaccharides. 
B)  polypeptides. 
C)  disaccharides. 
D)  monosaccharides. 
A)  polysaccharides. 
B)  polypeptides. 
C)  disaccharides. 
D)  monosaccharides.

Question 14

A disaccharide is fmed by the chemical bonding of

Accepted Answer

A)  two monosaccharides. 
B)  two polysaccharides. 
C)  one monosaccharide and one polysaccharide. 
D)  two oligosaccharides. 
A)  two monosaccharides. 
B)  two polysaccharides. 
C)  one monosaccharide and one polysaccharide. 
D)  two oligosaccharides.

Question 15

Which of the following is not a monosaccharide?

Accepted Answer

A)  Galactose 
B)  Fructose 
C)  Lactose 
D)  Glucose 
A)  Galactose 
B)  Fructose 
C)  Lactose 
D)  Glucose

Question 16

Which of the following is true about carbohydrate digestion?

Accepted Answer

A)  Carbohydrate digestion is assisted by cooking, which softens tough skins. 
B)  Carbohydrate digestion begins in the stomach. 
C)  Chewing food does not assist in carbohydrate digestion. 
D)  Saliva production does not influence starch digestion. 
A)  Carbohydrate digestion is assisted by cooking, which softens tough skins. 
B)  Carbohydrate digestion begins in the stomach. 
C)  Chewing food does not assist in carbohydrate digestion. 
D)  Saliva production does not influence starch digestion.

Question 17

The recommendations f a high-carbohydrate diet refer to one that is ______ in complex carbohydrates and ______ in simple carbohydrates.

Accepted Answer

high, low OR high; l

Question 18

Which of the following is a maj source of lactose?

Accepted Answer

A)  Skim milk 
B)  Broccoli 
C)  Apples 
D)  Honey 
A)  Skim milk 
B)  Broccoli 
C)  Apples 
D)  Honey

Question 19

Match between columns
                        Premises: Class of sugars formed by chemically linking two monosaccharides 
A form of diabetes in which ketosis is not commonly seen 
Low blood glucose that follows a day or so of fasting 
A form of diabetes prone to ketosis 
A simple carbohydrate with the chemical composition (CHS1U1B12S1U1B0O)n 
Low blood glucose that follows a meal high in simple sugars 
The blood glucose response of a given food compared to a standard 
High blood glucose; above 125 mg/100 ml blood 
Fibers that either dissolve or swell in water and are fermented by bacteria in the large intestine 
Known as complex carbohydrates 
A simple sugar 
Low blood glucose; below 40-50 mg/100 ml blood 
Fibers that mostly do not dissolve in water and are not fermented by intestinal bacteria

Accepted Answer

The Answer of  Fasting hypoglycemia  and  Hyperglycemia is...

Question 20

Which of the following describes the process of starch digestion?

Accepted Answer

A)  Starch to lactose to galactose 
B)  Starch to maltose to glucose 
C)  Starch to glycogen to glucose 
D)  Starch to sucrose to fructose 
A)  Starch to lactose to galactose 
B)  Starch to maltose to glucose 
C)  Starch to glycogen to glucose 
D)  Starch to sucrose to fructose

Glucose also is known as

Many health authities recommend that Americans consume within the range of _______________% of their total calies from carbohydrate.

The maj source of glucose released to elevate a low blood glucose level is _______________.

Starch is comprised of hundreds and perhaps thousands of which molecule?

F which of the following is glucose most critical as an energy source?

Medical conditions related to metabolic syndrome are

All of the following are characteristic of type 2 diabetes mellitus except

Glucose is absbed via ______ absption.

In the U.S. diet, carbohydrate supplies approximately what percentage of total kilocalies?

Which gan will first receive sugars after they are absbed into the blood?

The main function of glucose is to

Which of the following is not true of carbohydrate absption?

Dietary fibers primarily are

A disaccharide is fmed by the chemical bonding of

Which of the following is not a monosaccharide?

Which of the following is true about carbohydrate digestion?

The recommendations f a high-carbohydrate diet refer to one that is in complex carbohydrates and in simple carbohydrates.

Which of the following is a maj source of lactose?

Which of the following describes the process of starch digestion?

What You Eat and Why

Guidelines F Designing a Healthy Diet

The Human Body: a Nutrition Perspective

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Spts

Eating Disders: Anexia Nervosa, Bulimia Nervosa, and Other Conditions

Undernutrition Throughout the Wld

Safety of Food and Water

Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters

Exam 4: Carbohydrates

Glucose also is known as

Many health authities recommend that Americans consume within the range of _______________% of their total calies from carbohydrate.

The maj source of glucose released to elevate a low blood glucose level is _______________.

Starch is comprised of hundreds and perhaps thousands of which molecule?

F which of the following is glucose most critical as an energy source?

Medical conditions related to metabolic syndrome are

All of the following are characteristic of type 2 diabetes mellitus except

Glucose is absbed via ______ absption.

In the U.S. diet, carbohydrate supplies approximately what percentage of total kilocalies?

Which gan will first receive sugars after they are absbed into the blood?

The main function of glucose is to

Which of the following is not true of carbohydrate absption?

Dietary fibers primarily are

A disaccharide is fmed by the chemical bonding of

Which of the following is not a monosaccharide?

Which of the following is true about carbohydrate digestion?

The recommendations f a high-carbohydrate diet refer to one that is ______ in complex carbohydrates and ______ in simple carbohydrates.

Which of the following is a maj source of lactose?

Which of the following describes the process of starch digestion?

What You Eat and Why

Guidelines F Designing a Healthy Diet

The Human Body: a Nutrition Perspective

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Spts

Eating Disders: Anexia Nervosa, Bulimia Nervosa, and Other Conditions

Undernutrition Throughout the Wld

Safety of Food and Water

Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters

The recommendations f a high-carbohydrate diet refer to one that is in complex carbohydrates and in simple carbohydrates.