Chapter 4 – The Carbohydrates: Sugars, Starches, and Fibers

Chapter 4 – The Carbohydrates: Sugars, Starches, and Fibers

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

MULTIPLE CHOICE

 

1. Ample amounts of carbohydrates are almost always found in ____.

a.	plant foods
b.	health foods
c.	animal products
d.	protein-rich foods
e.	low fat foods

 

 

ANS:  A                    DIF:    Bloom’s: Understand

REF:   4.1 The Chemist’s View of Carbohydrates

OBJ: UNUT.WHRO.16.4.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition by their chemical structures and major food sources.

 

2. What type of nutrient is starch?

a.	fiber
b.	gluten
c.	simple carbohydrate
d.	complex carbohydrate
e.	compound carbohydrate

 

 

ANS:  D                    DIF:    Bloom’s: Remember

REF:   4.1 The Chemist’s View of Carbohydrates

OBJ: UNUT.WHRO.16.4.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition by their chemical structures and major food sources.

 

3. Which substance is known as blood sugar or dextrose?

a.	glucose
b.	maltose
c.	sucrose
d.	fructose
e.	lactose

 

 

ANS:  A                    DIF:    Bloom’s: Remember

REF:   4.1 The Chemist’s View of Carbohydrates

OBJ: UNUT.WHRO.16.4.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition by their chemical structures and major food sources.

 

4. What component accounts for the usually sweet taste of fruits?

a.	fats
b.	fiber
c.	simple sugars
d.	complex carbohydrates
e.	starches

 

 

ANS:  C                    DIF:    Bloom’s: Remember

REF:   4.1 The Chemist’s View of Carbohydrates

OBJ: UNUT.WHRO.16.4.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition by their chemical structures and major food sources.

 

5. What is the sweetest-tasting simple carbohydrate in the diet?

a.	glucose
b.	lactose
c.	fructose
d.	sucrose
e.	galactose

 

 

ANS:  C                    DIF:    Bloom’s: Remember

REF:   4.1 The Chemist’s View of Carbohydrates

OBJ: UNUT.WHRO.16.4.1 Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition by their chemical structures and major food sources.