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1 | |
Glucose is the preferred source of energy for which of the following? |
| | A) | Brain cells |
| | B) | Red blood cells |
| | C) | Central nervous system |
| | D) | All of the above |
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2 | |
Which of the following is another name for glucose? |
| | A) | dextrose. |
| | B) | disaccharide. |
| | C) | levulose. |
| | D) | all of the above. |
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3 | |
Polysaccharides are made of: |
| | A) | one molecule of sugar. |
| | B) | two monosaccharides linked together. |
| | C) | four monosaccharides linked together. |
| | D) | many monosaccharides linked together. |
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4 | |
When sucrose is digested it yields: |
| | A) | two maltose units. |
| | B) | glucose and fructose. |
| | C) | glucose and galactose. |
| | D) | fructose and galactose. |
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5 | |
The difference between alpha and beta bonds: |
| | A) | Alpha bonds are found at the first part of a molecule and beta bonds are found at the end of that molecule. |
| | B) | Alpha bonds are only found in fiber whereas beta bonds are only found in starch. |
| | C) | Alpha bonds can be digested by human enzymes, beta bonds are not digested by human digestive enzymes. |
| | D) | Alpha bonds are the bonds between glucose units and beta bonds are the bonds between glucose and some other molecule. |
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6 | |
Of the two forms of starch amylopectin has the following characteristics: |
| | A) | forms a very stable starch gel. |
| | B) | is about 180 times sweeter than sucrose. |
| | C) | is made up of 1000's of glucose units bonded in a very, long straight chain. |
| | D) | has predominantly beta bonds between each carbon. |
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7 | |
The best type of fiber to eat for reducing constipation is: |
| | A) | glycogen. |
| | B) | crude fiber. |
| | C) | soluble fiber. |
| | D) | insoluble fiber. |
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8 | |
Undigested disaccharides |
| | A) | can be absorbed by facilitated absorption. |
| | B) | can result in constipation |
| | C) | will cause diverticulitis |
| | D) | will eventually be the reason for excessive gas production by bacteria in the large intestine. |
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9 | |
Cellulose, hemicellulose, and lignin are fibers found in: |
| | A) | ripe fruits. |
| | B) | plant walls, skins, peels, and bran layers of grains. |
| | C) | pectin. |
| | D) | food additives such as guar gum. |
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10 | |
The chief function of carbohydrates we eat is to: |
| | A) | maintain body fat. |
| | B) | provide energy. |
| | C) | provide essential amino acids. |
| | D) | transport vitamin A. |
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11 | |
To metabolize fats adequately, the diet should contain at least how many grams of carbohydrates? |
| | A) | 20 to 35 |
| | B) | 50 to 100 |
| | C) | 100 to 200 |
| | D) | 200 to 300 |
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12 | |
What compounds are formed by incomplete fat metabolism, which in turn can be due to inadequate consumption of carbohydrates? |
| | A) | carbon skeletons |
| | B) | glucose |
| | C) | amines |
| | D) | ketone bodies |
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13 | |
A low-fiber diet may lead to |
| | A) | diverticulae. |
| | B) | poor hydration. |
| | C) | inadequate calorie consumption. |
| | D) | excess calorie consumption. |
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14 | |
In calculating the fiber content of your diet, the best value to use is the: |
| | A) | percentage of energy from carbohydrates. |
| | B) | total grams of carbohydrates. |
| | C) | dietary fiber value. |
| | D) | crude fiber value. |
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15 | |
Sucrose is not as sweet as: |
| | A) | starch. |
| | B) | maltose. |
| | C) | galactose. |
| | D) | fructose. |
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16 | |
Aspartame: |
| | A) | is stable at high temperatures. |
| | B) | may cause cancer. |
| | C) | provides about 4 kcal per gram. |
| | D) | is a carbohydrate. |
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17 | |
People with phenylketonuria (PKU) should not consume? |
| | A) | Acesulfame-k |
| | B) | sorbitol |
| | C) | aspartame |
| | D) | xylitol |
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18 | |
It is recommended that the percent of your total calorie intake from carbohydrates should be about |
| | A) | 10% |
| | B) | 30% |
| | C) | 60% |
| | D) | 70% |
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19 | |
A high-carbohydrate diet: |
| | A) | is necessarily fattening. |
| | B) | causes ketosis. |
| | C) | is protein-sparing. |
| | D) | forces glucose production from protein. |
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20 | |
Sources of carbohydrates in the diet come from all of the following groups of foods except: |
| | A) | milk and milk products. |
| | B) | breads, cereals, and grain products. |
| | C) | fruits and vegetables. |
| | D) | meat, fish, and poultry. |
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21 | |
The RDA for carbohydrates is: |
| | A) | 44 grams. |
| | B) | 900 RAE. |
| | C) | 50 to 55 milligrams. |
| | D) | nonexistent; there is currently no RDA for carbohydrates. |
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22 | |
Yogurt is tolerated better than milk by lactase-deficient people because: |
| | A) | yogurt has no lactose. |
| | B) | lactase from bacteria in yogurt helps digest the lactose. |
| | C) | it has a thicker consistency. |
| | D) | the lactose is broken down during processing. |
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23 | |
Excess sugar in the diet can cause |
| | A) | weight gain. |
| | B) | dental caries. |
| | C) | inadequate intake of other nutrients. |
| | D) | all of the above. |
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24 | |
The form of diabetes that often begins in late childhood and is characterized by inability of the pancreas to make insulin is called: |
| | A) | hypoglycemia. |
| | B) | type 1 diabetes. |
| | C) | type 2 diabetes. |
| | D) | hyperglycemia. |
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25 | |
Which of the following hormones lowers blood glucose? |
| | A) | glucagon. |
| | B) | insulin. |
| | C) | epinephrine. |
| | D) | cortisol. |
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2002 McGraw-Hill Higher Education