Question 1

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 muscle.​

Question 2

Cindy consumed 1 cup of vegetables, 1 cup of fruit, 5 ounces of whole grains, and 1 cup of legumes during the day. Cindy met the DV recommendation for fiber for the day.​

Accepted Answer

A) True 
 B)False

Question 3

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

Accepted Answer

A)  ​Resistant starches 
B)  ​Polysaccharides 
C)  ​Bacteria 
D)  ​Disaccharides 
E)  ​Whole grains

Question 4

The most familiar source of sucrose is:​

Accepted Answer

A)  ​bread. 
B)  ​table sugar. 
C)  ​milk. 
D)  ​meat. 
E)  ​fruit.

Question 5

Fructose is:​

Accepted Answer

A)  ​the sweetest of the sugars. 
B)  ​known as milk sugar. 
C)  ​abundant in whole grains. 
D)  ​also known as dextrose. 
E)  combines with glucose to make lactose.​

Question 6

Which of the following carbohydrates is a polysaccharide?​

Accepted Answer

A)  ​fructose 
B)  ​glucose 
C)  ​maltose 
D)  ​lactose 
E)  ​starch

Question 7

The glycemic index ranks carbohydrate foods based on their effect on:​

Accepted Answer

A)  ​blood glucose levels. 
B)  ​blood cholesterol levels. 
C)  ​weight. 
D)  ​blood pressure. 
E)  ​body fat percentage.

Question 8

The nonnutritive sweetener that is unsafe for people with phenylketonuria is:​

Accepted Answer

A)  ​aspartame. 
B)  ​neotame. 
C)  ​sucralose. 
D)  ​stevia. 
E)  ​saccharin.​

Question 9

Grains and legumes contain predominantly:​

Accepted Answer

A)  ​sugars and fiber. 
B)  ​protein and fiber. 
C)  ​fat and fiber. 
D)  ​sugars and fat. 
E)  ​starches and fiber.

Question 10

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

Question 11

Which of the following fibers is a nonpolysaccharide?​

Accepted Answer

A)  ​cellulose 
B)  ​lignin 
C)  ​pectin 
D)  ​gum 
E)  ​legumes

Question 12

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

Question 13

Whole grains, vegetables, and fruits are rich sources of:​

Accepted Answer

A)  ​sucrose. 
B)  ​protein. 
C)  ​fat. 
D)  ​glycogen. 
E)  ​dietary fiber

Question 14

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

Accepted Answer

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

Question 15

​Which statement about excessive sugar consumption is true?

Accepted Answer

A)  ​It causes cancer. 
B)  ​It causes heart disease. 
C)  ​It causes dental caries. 
D)  ​It causes hyperactive behavior in children. 
E)  ​It causes gallbladder inflammation.

Question 16

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

Accepted Answer

The answer of Given the nutrient information on food labels,...

Question 17

Matching​
-​soluble fibers

Accepted Answer

A) a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake 
B) a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage 
C) ​a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose 
D) ​the more common type of diabetes in which the cells resist insulin 
E) ​indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods
F)​having a gel-like consistency
G)​the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water

Question 18

Describe how fiber-rich foods help with weight control.​

Accepted Answer

The answer of Describe how fiber-rich foods help with weight...

Question 19

Which of the following statements best describes the role of sugar in the development of obesity?​

Accepted Answer

A)  ​Sugar consumption is a direct cause of weight gain leading to obesity. 
B)  ​The increased use of added sugars by food manufacturers is the cause of obesity. 
C)  ​Sugar contributes to obesity when it is part of excessive energy intakes. 
D)  ​There is no correlation between the consumption of added sugars and the rise in obesity. 
E)  ​Alternatives to sugar (artificial sweeteners) are a greater contributor to obesity than sugar.

Question 20

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.

Exam 3: Carbohydrates

The main function of carbohydrates in the body is to:

Cindy consumed 1 cup of vegetables, 1 cup of fruit, 5 ounces of whole grains, and 1 cup of legumes during the day. Cindy met the DV recommendation for fiber for the day.

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

The most familiar source of sucrose is:

Fructose is:

Which of the following carbohydrates is a polysaccharide?

The glycemic index ranks carbohydrate foods based on their effect on:

The nonnutritive sweetener that is unsafe for people with phenylketonuria is:

Grains and legumes contain predominantly:

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

Which of the following fibers is a nonpolysaccharide?

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

Whole grains, vegetables, and fruits are rich sources of:

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

Which statement about excessive sugar consumption is true?

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

Matching -soluble fibers

Describe how fiber-rich foods help with weight control.

Which of the following statements best describes the role of sugar in the development of obesity?

What happens when blood glucose falls too low?