Nutrition Essentials A Personal Approach 1st Edition by Schiff - Test Bank

Nutrition Essentials A Personal Approach 1st Edition by Schiff – Test Bank

 

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Sample Questions Are Posted Below

 

Unit 05

Carbohydrates: Fuel and Fiber

 

 

Multiple Choice Questions

1. The basic chemical unit of carbohydrates is a(an)
   A.monosaccharide.
   B. disaccharide.
   C. polysaccharide
   D. oligosaccharide.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Learning Outcome: 5.02.02 Describe how the body digests carbohydrates and uses glucose for energy.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01a Simple Carbohydrates: Sugars
Topic: Carbohydrates

2. The three most important dietary monosaccharides for humans are
   A.glucose, galactose, and sucrose.
   B. fructose, lactose, and levulose.
   C. galactose, glucose, and fructose.
   D. maltose, lactose, and galactose.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01a Simple Carbohydrates: Sugars
Topic: Carbohydrates

 

3. Which of the following substances is an important dietary monosaccharide for humans?
   A.mannose
   B. fructose
   C. xylose
   D. sucrose

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01a Simple Carbohydrates: Sugars
Topic: Carbohydrates

4. The common name for glucose is
   A.milk sugar.
   B. simple sugar.
   C. fruit sugar.
   D. blood sugar.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01a Simple Carbohydrates: Sugars
Topic: Carbohydrates

5. A primary fuel for muscles and other cells is
   A.glucose.
   B. fructose.
   C. glycogen.
   D. starch.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01a Simple Carbohydrates: Sugars
Topic: Carbohydrates

 

6. Which of the following statements is true?
   A.An egg is a rich source of carbohydrate.
   B. Honey is a rich source of fructose.
   C. Sweetened soft drinks are a good source of lactose.
   D. Beans are a good source of galactose.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01a Simple Carbohydrates: Sugars
Topic: Carbohydrates

7. A source of sucrose is
   A.sugar cane.
   B. egg yolk.
   C. whole milk.
   D. canned tuna.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01a Simple Carbohydrates: Sugars
Topic: Carbohydrates

8. Ian sweetens his hot oatmeal with a teaspoon of brown sugar. The chemical name for this type of sugar is
   A.lactose.
   B. sucrose.
   C. galactose.
   D. maltose.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01a Simple Carbohydrates: Sugars
Topic: Carbohydrates

 

9. Which of the following foods is a rich source of high-fructose corn syrup (HFCS)?
   A.whole-grain breads
   B. regular soft drinks
   C. red seedless grapes
   D. baked potato chips

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01b Sweeteners
Topic: Carbohydrates

10. Which of the following foods is a rich source of fiber?
    A.roast turkey
    B. beef steak
    C. brown rice
    D. grilled salmon

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01d Fiber
Topic: Carbohydrates

11. Hillary would like to add more soluble fiber to her diet. Which of the following foods should she add?
    A.citrus fruits
    B. eggs
    C. margarine
    D. white bread

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01d Fiber
Topic: Carbohydrates

 

12. Justin’s blood cholesterol level is too high. He’d like to add foods to his diet that can help reduce his blood cholesterol level. Based on this information, which of the following foods should he add?
    A.chicken liver
    B. unsalted butter
    C. cooked beans
    D. whole eggs

 

Blooms Level: 3. Apply
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Learning Outcome: 5.03.06 Explain the health benets of soluble and insoluble ber.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01d Fiber
Topic: Carbohydrates

13. Which of the following carbohydrates is in plain, fat-free milk?
    A.sucrose
    B. lactose
    C. glycogen
    D. starch

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01a Simple Carbohydrates: Sugars
Topic: Carbohydrates

14. Mike likes to drink a commercially prepared chocolate milk. According to the label, the flavored milk contains 2% milk, water, high-fructose corn syrup, evaporated cane juice, saccharin, and natural vanilla flavoring. The sources of carbohydrate in this beverage are
    A.2% milk, saccharin, and natural vanilla flavoring.
    B. high-fructose corn syrup, water, and evaporated cane juice.
    C. evaporated cane juice, 2% milk, and high-fructose corn syrup.
    D. high-fructose corn syrup, evaporated cane juice, and saccharin.

 

Blooms Level: 3. Apply
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01a Simple Carbohydrates: Sugars
Section: 5.01b Sweeteners
Topic: Carbohydrates

 

15. Macey would like to sweeten her tea with a substance that provides about 2 kcal/g. Which of the following sweeteners would she use?
    A.honey
    B. sucrose
    C. mannitol
    D. fructose

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01b Sweeteners
Topic: Carbohydrates

16. Alicia has PKU. She would like to sweeten her iced tea with a substance that provides 0 kcal/g. Based on this information, which of the following sweeteners supplies 0 kcal/g and is safe for her to use?
    A.sucralose
    B. aspartame
    C. sucrose
    D. xylitol

 

Blooms Level: 3. Apply
Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01b Sweeteners
Topic: Carbohydrates

17. Leah’s parents are concerned the five-year-old will develop tooth decay if she chews gum that is sweetened with sugar. Based on this information, Leah’s parents should buy chewing gum that is sweetened with
    A.dextrose.
    B. xylitol.
    C. sucrose.
    D. honey.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01b Sweeteners
Topic: Carbohydrates

 

18. Lactose is the disaccharide in
    A.liver.
    B. milk.
    C. sugar.
    D. grapes.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01a Simple Carbohydrates: Sugars
Topic: Carbohydrates

19. A food scientist is developing a infant formula that has the same carbohydrate composition as milk. Based on this information, which of the following substances would he add to the formula’s recipe?
    A.lactose
    B. sucrose
    C. mannose
    D. aspartame

 

Blooms Level: 3. Apply
Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01a Simple Carbohydrates: Sugars
Topic: Carbohydrates

20. Which of the following carbohydrates is a disaccharide comprised of two glucose molecules?
    A.sucrose
    B. galactose
    C. maltose
    D. lactose

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01b Sweeteners
Topic: Carbohydrates

 

21. Which of the following substances is a disaccharide comprised of one glucose and one galactose molecule?
    A.sucrose
    B. hexose
    C. maltose
    D. lactose

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01b Sweeteners
Topic: Carbohydrates

22. Which of the following groups of foods are sources of starch?
    A.liver, apples, and cheese
    B. eggs, fat-free milk, and honey
    C. corn, potatoes, and rice
    D. beef, seafood, and roast chicken

 

Blooms Level: 2. Understand
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01c Starches
Topic: Carbohydrates

23. Glycogen is the
    A.carbohydrate that is stored in liver and muscle tissue.
    B. polysaccharide made by plants that provides structural support for leaves and stems.
    C. simple sugar in grapes, carrots, and honey that the body converts to fat.
    D. nonnutritive sweetener that can replace high-fructose corn syrup in baked products.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01c Starches
Topic: Carbohydrates

 

24. Jacob has a rare medical condition that prevents his body from storing glucose as glycogen. Every four hours, day and night, Jacob has to consume a source of glucose, which is slowly digested and absorbed by the intestinal tract. Which of the following foods should Jacob mix with water to form his life-saving solution?
    A.corn starch
    B. soluble fiber
    C. stevia extracts
    D. insoluble fiber

 

Blooms Level: 4. Analyze
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Learning Outcome: 5.02.02 Describe how the body digests carbohydrates and uses glucose for energy.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Module: 5.02 What Happens to the Carbohydrates You Eat?
Section: 5.01c Starches
Topic: Carbohydrates
Topic: Human Digestion and Absorption

25. Glycogen is composed of
    A.fructose molecules.
    B. galactose molecules.
    C. glucose molecules.
    D. sucrose molecules.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01c Starches
Topic: Carbohydrates

26. Insulin is made by the
    A.liver.
    B. pancreas.
    C. kidneys.
    D. gallbladder.

 

Blooms Level: 1. Remember
Learning Outcome: 5.02.01 Define all of the key terms in this module.
Learning Outcome: 5.02.03 Explain how the body regulates its blood glucose level.
Module: 5.02 What Happens to the Carbohydrates You Eat?
Section: 5.02b Maintaining Normal Blood Glucose Levels
Topic: Metabolism

 

27. The starch in oatmeal and a slice of whole wheat bread is composed of
    A.fructose molecules.
    B. glucose molecules.
    C. mannose molecules.
    D. lactose molecules.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01c Starches
Topic: Carbohydrates

28. The starch in rice and potatoes is composed of
    A.glycogen molecules.
    B. polysaccharide molecules.
    C. fructose molecules.
    D. glucose molecules.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01c Starches
Topic: Carbohydrates

29. Which of the following foods is a rich source of starch?
    A.seedless grapes
    B. chicken livers
    C. sweet potatoes
    D. egg yolks

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01c Starches
Topic: Carbohydrates

 

30. Which of the following foods is a rich source of starch?
    A.rice
    B. butter
    C. strawberries
    D. hamburger

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01c Starches
Topic: Carbohydrates

31. If you wanted to include a starchy food to your meal, which of the following foods would you add?
    A.rice
    B. honey
    C. milk
    D. eggs

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01c Starches
Topic: Carbohydrates

32. Which of the following statements is true?
    A.A diet that contains whole-grain foods may help relieve constipation.
    B. Insoluble fiber swells in water, which attracts cholesterol molecules to the fiber.
    C. The human body stores soluble fiber in muscle tissue.
    D. The human intestinal tract breaks down dietary fiber into glucose molecules.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Learning Outcome: 5.03.06 Explain the health benets of soluble and insoluble ber.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Module: 5.03 Carbohydrates and Health
Section: 5.01d Fiber
Section: 5.03g Fiber and Health
Topic: Carbohydrates

 

33. Which of the following statements is true?
    A.Sucrose supplies more energy, gram per gram, than starch.
    B. Sucrose causes hyperactivity in children.
    C. Sucrose is comprised of glucose and fructose.
    D. Sucrose is a direct source of energy for cells.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Learning Outcome: 5.02.02 Describe how the body digests carbohydrates and uses glucose for energy.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Module: 5.02 What Happens to the Carbohydrates You Eat?
Section: 5.01a Simple Carbohydrates: Sugars
Section: 5.02c The Fate of Glucose
Topic: Carbohydrates

34. Which of the following statements is true?
    A.The typical American consumes recommended amounts of fiber.
    B. Fruits and vegetables are sources of fiber.
    C. People may reduce their risk of type 1 diabetes by eating more fiber-rich foods.
    D. Breads that are made with 100% wheat flour are rich sources of fiber.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder.
Learning Outcome: 5.03.06 Explain the health benets of soluble and insoluble ber.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Module: 5.03 Carbohydrates and Health
Section: 5.01d Fiber
Section: 5.03b What Is Diabetes?
Section: 5.03g Fiber and Health
Topic: Carbohydrates

35. Which of the following characteristics increases a person’s risk of type 2 diabetes?
    A.having northern European ancestry
    B. being taller than average
    C. weighing more than average
    D. having a lower than average waist circumference

 

Blooms Level: 1. Remember
Learning Outcome: 5.03.01 Define all of the key terms in this module.
Learning Outcome: 5.03.04 Identify risk factors for type 2 diabetes and measures that may prevent this disease.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Section: 5.03d Metabolic Syndrome
Topic: Carbohydrates

 

36. Which of the following statements is true?
    A.Sucralose provides 4 kcal/gram.
    B. Infants should not be fed honey because it may contain botulism spores.
    C. A person who has phenylketonuria (PKU) should avoid products that contain saccharin.
    D. Most “artificial” sweeteners have been banned by the FDA because of safety concerns.

 

Blooms Level: 2. Understand
Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01b Sweeteners
Topic: Carbohydrates

37. Which of the following sweeteners provides 0 kcal per serving?
    A.sucrose
    B. sucralose
    C. galactose
    D. maltose

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.03 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01a Simple Carbohydrates: Sugars
Section: 5.01b Sweeteners
Topic: Carbohydrates

38. According to Cleo’s physician, her blood cholesterol level is too high. Which of the following foods can Cleo add to her diet to help lower her cholesterol?
    A.cooked oatmeal
    B. whole milk
    C. lean beef
    D. American cheese

 

Blooms Level: 3. Apply
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Learning Outcome: 5.03.06 Explain the health benets of soluble and insoluble ber.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Module: 5.03 Carbohydrates and Health
Section: 5.01d Fiber
Section: 5.03g Fiber and Health
Topic: Carbohydrates

 

39. Which of the following statements is true?
    A.Dietary fiber includes the stringy material found in tough, overcooked meat.
    B. Most Americans do not consume enough dietary fiber.
    C. Scientists classify a form of fiber according to whether it dissolves or swells in oil.
    D. The human digestive tract digests fiber into glucose molecules.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Learning Outcome: 5.03.06 Explain the health benets of soluble and insoluble ber.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Module: 5.03 Carbohydrates and Health
Section: 5.01d Fiber
Section: 5.03g Fiber and Health
Topic: Carbohydrates

40. If your diet supplies more glucose than you need, the excess can be
    A.converted to proteins that are metabolized for energy.
    B. metabolized to form ketone bodies and excreted by the kidneys.
    C. unabsorbed by the digestive tract and eliminated in bowel movements.
    D. stored as glycogen in the liver and muscles.

 

Blooms Level: 2. Understand
Learning Outcome: 5.02.01 Define all of the key terms in this module.
Learning Outcome: 5.02.02 Describe how the body digests carbohydrates and uses glucose for energy.
Module: 5.02 What Happens to the Carbohydrates You Eat?
Section: 5.02c The Fate of Glucose
Topic: Carbohydrates
Topic: Metabolism

41. Pancreatic amylase
    A.digests starch in the small intestine.
    B. is secreted by the gallbladder.
    C. contributes to metabolic syndrome.
    D. converts glucose to energy in cells.

 

Blooms Level: 1. Remember
Learning Outcome: 5.02.01 Define all of the key terms in this module.
Learning Outcome: 5.02.02 Describe how the body digests carbohydrates and uses glucose for energy.
Module: 5.02 What Happens to the Carbohydrates You Eat?
Section: 5.02a Digesting Carbohydrates
Topic: Carbohydrates
Topic: Human Digestion and Absorption

 

42. Clayton is a 19-year-old college student. He avoids milk, because he claims drinking the beverage upsets his stomach and gives him intestinal “gas.” However, he can eat yogurt and certain types of cheese without experiencing any symptoms. Based on this information, Clayton probably has
    A.metabolic syndrome.
    B. lactose intolerance.
    C. botulism poisoning.
    D. type 2 diabetes.

 

Blooms Level: 3. Apply
Learning Outcome: 5.03.01 Define all of the key terms in this module.
Learning Outcome: 5.03.07 Explain why lactose intolerance occurs, and discuss dietary measures that will reduce signs and symptoms of the disorder.
Module: 5.03 Carbohydrates and Health
Section: 5.03f Lactose Intolerance
Topic: Carbohydrates
Topic: Human Digestion and Absorption

43. Which of the following substances is a hormone that maintains your blood glucose level within normal limits, while you’re asleep and when you haven’t eaten for awhile?
    A.insulin
    B. amylase
    C. glucagon
    D. neotame

 

Blooms Level: 1. Remember
Learning Outcome: 5.02.01 Define all of the key terms in this module.
Learning Outcome: 5.02.03 Explain how the body regulates its blood glucose level.
Section: 5.02b Maintaining Normal Blood Glucose Levels
Topic: Carbohydrates
Topic: Metabolism

 

44. Duncan’s diet contains high amounts of protein and fat, but it is very low in carbohydrate. As a result of following this diet, Duncan’s body forms more than normal amounts of
    A.ketone bodies.
    B. glycogen stores.
    C. muscle fibers.
    D. beta cells.

 

Blooms Level: 1. Remember
Learning Outcome: 5.02.01 Define all of the key terms in this module.
Module: 5.02 What Happens to the Carbohydrates You Eat?
Section: 5.02c The Fate of Glucose
Topic: Carbohydrates
Topic: Metabolism

45. Lena’s 4-year-old son is not well. He lacks much interest in playing, he has lost weight, his breath has a strange odor, and he seems to be thirsty all the time. Based on this information, Lena should

    A. decrease her son’s intake of dietary fiber.
    B. have her son tested for type 1 diabetes.
    C. have her son tested for metabolic syndrome.
    D. increase her son’s intake of phenylalanine.

 

Blooms Level: 3. Apply
Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Section: 5.03d Metabolic Syndrome
Topic: Carbohydrates

46. Chelsea is concerned that her 2-year-old daughter may have type 1 diabetes. Which of the following conditions is a typical sign or symptom of this form of diabetes?
    A.having a fasting blood glucose level of 80 mg/dl
    B. having fruity-smelling breath
    C. urinating less frequently than normal
    D. gaining an unexpected amount of weight

 

Blooms Level: 1. Remember
Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Topic: Carbohydrates

 

47. Theresa is concerned that her 10-year-old son may have type 1 diabetes. Which of the following conditions is a typical sign or symptom of this form of diabetes?
    A.gaining an unexpected amount of weight
    B. having a fasting blood glucose level of 90 mg/dl
    C. losing weight despite increased appetite
    D. urinating less frequently than usual

 

Blooms Level: 1. Remember
Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Topic: Carbohydrates

48. Bryan thinks he has type 2 diabetes. Which of the following conditions is a sign or symptom of this chronic disease?
    A.less than normal need to urinate
    B. excessive thirst
    C. craving for salty foods
    D. unexplained weight loss

 

Blooms Level: 1. Remember
Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Topic: Carbohydrates

49. Marissa is healthy, but she’s concerned about her risk of type 2 diabetes. To reduce her risk of this disease, Marissa should
    A.take iron supplements daily.
    B. avoid gaining excess weight.
    C. use foods that are artificially sweetened.
    D. drink at least 8 glasses of water daily.

 

Blooms Level: 1. Remember
Learning Outcome: 5.03.04 Identify risk factors for type 2 diabetes and measures that may prevent this disease.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Topic: Carbohydrates

 

50. Pearson’s mother and father have type 2 diabetes. To reduce his risk of this disease, Pearson should consume
    A.more refined carbohydrates.
    B. a high-fiber diet.
    C. iron and vitamin C.
    D. stevia extracts.

 

Blooms Level: 1. Remember
Learning Outcome: 5.03.04 Identify risk factors for type 2 diabetes and measures that may prevent this disease.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Topic: Carbohydrates

51. Amy has type 1 diabetes. Based on this information, which of the following statements is true?
    A.Amy should avoid eating foods that contain carbohydrates.
    B. Amy needs to obtain insulin either by injections or an insulin pump.
    C. Amy should avoid spreading the chronic disease to other people.
    D. Amy needs to lose weight and exercise more to reduce the negative effects that diabetes can have on her body.

 

Blooms Level: 3. Apply
Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Topic: Carbohydrates

52. Which of the following statements is true?
    A.Each gram of fiber supplies about 6 kcal for humans.
    B. Diets high in fiber increase the risk of type 2 diabetes.
    C. Your digestive tract cannot digest dietary fiber.
    D. Eating foods rich in insoluble fiber helps reduce the risk of heart disease.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Learning Outcome: 5.03.06 Explain the health benets of soluble and insoluble ber.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Module: 5.03 Carbohydrates and Health
Section: 5.01d Fiber
Section: 5.03g Fiber and Health
Topic: Carbohydrates
Topic: Human Digestion and Absorption

 

53. What is the major difference between soluble and insoluble forms of fiber?
    A.Soluble fiber is in animal foods, whereas insoluble fiber is in plant foods.
    B. Soluble fiber dissolves or swells in water, whereas insoluble fiber generally does not change in water.
    C. Soluble fiber provides no health benefits to humans, whereas insoluble fiber reduces the risk of heart disease.
    D. Soluble fiber can be digested by humans, whereas insoluble fiber cannot be digested.

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.01 Define all of the key terms in this module.
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Learning Outcome: 5.03.06 Explain the health benets of soluble and insoluble ber.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Module: 5.03 Carbohydrates and Health
Section: 5.01d Fiber
Section: 5.03g Fiber and Health
Topic: Carbohydrates
Topic: Human Digestion and Absorption

54. Which of the following statements is true?
    A.People who have excess body fat are more likely to develop type 1 diabetes than type 2 diabetes.
    B. To remain healthy, your fasting blood glucose level should always be at least 140 mg/dl.
    C. A healthy person’s hemoglobin A1c level is greater than 7.5%.
    D. Type 1 diabetes is an autoimmune disease.

 

Blooms Level: 2. Understand
Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Topic: Carbohydrates

55. Which of the following statements is true?
    A.People who have excess body fat are more likely to develop type 1 diabetes than type 2 diabetes.
    B. To remain healthy, your fasting blood glucose level should be between 70 and 100 mg/dl.
    C. A healthy person’s hemoglobin A1c level is greater than 7.5%.
    D. People who have diabetes should limit their intake of soluble fiber.

 

Blooms Level: 2. Understand
Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Topic: Carbohydrates

 

56. Shawn’s waist circumference is 42 inches, his blood pressure is consistently high, and his fasting blood glucose level is 110 mg/dl. Based on this information, Shawn has
    A.metabolic syndrome.
    B. lactose intolerance.
    C. diverticula.
    D. constipation.

 

Blooms Level: 3. Apply
Learning Outcome: 5.03.01 Define all of the key terms in this module.
Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder.
Module: 5.03 Carbohydrates and Health
Section: 5.03d Metabolic Syndrome
Section: 5.03f Lactose Intolerance
Topic: Carbohydrates

57. Insulin
    A.helps glucose enter cells.
    B. signals cells to break down glycogen.
    C. is released by the pancreas during fasting periods, such as between meals.
    D. binds simple sugars so they can be eliminated by the intestinal tract.

 

Blooms Level: 1. Remember
Learning Outcome: 5.02.01 Define all of the key terms in this module.
Learning Outcome: 5.02.03 Explain how the body regulates its blood glucose level.
Module: 5.02 What Happens to the Carbohydrates You Eat?
Section: 5.02b Maintaining Normal Blood Glucose Levels
Topic: Carbohydrates

58. Glucagon
    A.helps glucose enter cells.
    B. stimulates cells to store glucose as glycogen.
    C. lowers blood glucose levels.
    D. promotes the breakdown of glycogen.

 

Blooms Level: 1. Remember
Learning Outcome: 5.02.01 Define all of the key terms in this module.
Module: 5.02 What Happens to the Carbohydrates You Eat?
Section: 5.02b Maintaining Normal Blood Glucose Levels
Topic: Carbohydrates

 

59. Which of the following statements is true?
    A.In the United States, type 1 diabetes is more common than type 2 diabetes.
    B. The primary sign of diabetes is chronically high blood glucose levels.
    C. A person with type 1 diabetes who takes too much insulin is likely to experience very high blood glucose levels.
    D. People with hypoglycemia have blood glucose levels that are greater than 70 mg/dl.

 

Blooms Level: 2. Understand
Learning Outcome: 5.03.01 Define all of the key terms in this module.
Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Section: 5.03c What Is Hypoglycemia?
Topic: Carbohydrates
Topic: Metabolism

60. According to scientific evidence, which of the following actions can help reduce a person’s risk of type 2 diabetes?
    A.drinking 3 servings of alcohol daily
    B. losing excess body fat
    C. smoking less than 2 packs of cigarettes/week
    D. reducing intake of salty foods

 

Blooms Level: 1. Remember
Learning Outcome: 5.03.04 Identify risk factors for type 2 diabetes and measures that may prevent this disease.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Topic: Carbohydrates
Topic: Metabolism

61. According to scientific evidence, which of the following actions can help reduce a person’s risk of type 2 diabetes?
    A.smoking less than 2 packs of cigarettes/week
    B. drinking 2 servings of alcohol daily
    C. exercising daily
    D. taking vitamin C supplements

 

Blooms Level: 1. Remember
Learning Outcome: 5.03.04 Identify risk factors for type 2 diabetes and measures that may prevent this disease.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Topic: Carbohydrates
Topic: Metabolism

 

62. Five-year-old Layla consumes a lot of sugary snacks. Based on this information, Layla has a high risk of
    A.tooth decay.
    B. Type 1 diabetes.
    C. attention deficit hyperactivity disorder.
    D. metabolic syndrome.

 

Blooms Level: 1. Remember
Learning Outcome: 5.03.05 Explain how carbohydrates can contribute to dental decay.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Module: 5.03 Carbohydrates and Health
Section: 5.01a Simple Carbohydrates: Sugars
Section: 5.03e Tooth Decay
Topic: Carbohydrates

63. Kayla consumes a sugar-frosted doughnut for a snack. In her gastrointestinal tract, the sucrose in the doughnut is digested into
    A.maltose and glycogen.
    B. glucose and fructose.
    C. lactose and maltose.
    D. mannose and galactose.

 

Blooms Level: 1. Remember
Learning Outcome: 5.02.02 Describe how the body digests carbohydrates and uses glucose for energy.
Module: 5.02 What Happens to the Carbohydrates You Eat?
Section: 5.02a Digesting Carbohydrates
Topic: Carbohydrates

64. In the your intestinal tract, the starch in cooked rice is broken down into molecules of
    A.sucrose.
    B. glucose.
    C. lactose.
    D. fructose.

 

Blooms Level: 1. Remember
Learning Outcome: 5.02.02 Describe how the body digests carbohydrates and uses glucose for energy.
Module: 5.02 What Happens to the Carbohydrates You Eat?
Section: 5.02a Digesting Carbohydrates
Topic: Carbohydrates

 

65. Betty is constipated; she generally has bowel movements only twice a week. To help relieve her constipation without taking medications, Betty should
    A.reduce her intake of fruits and vegetables.
    B. increase her intake of foods that contain insoluble fiber.
    C. increase her intake of refined carbohydrates.
    D. reduce her intake of whole-grain breads and cereals.

 

Blooms Level: 1. Remember
Learning Outcome: 5.03.06 Explain the health benets of soluble and insoluble ber.
Module: 5.03 Carbohydrates and Health
Section: 5.01d Fiber
Section: 5.03g Fiber and Health
Topic: Carbohydrates

66. Which of the following statements is true?
    A.Children who eat large amounts of sugary foods have a higher than average risk of attention deficit hyperactivity disorder.
    B. People who drink sugar-sweetened soft drinks may gain body fat, especially if they do not reduce their intake of energy from solid foods.
    C. Sugars and other digestible carbohydrates comprise over 80% of the average American’s total energy intake.
    D. A gram of sugar provides about twice the calories as a gram of starch.

 

Blooms Level: 2. Understand
Learning Outcome: 5.03.02 Explain how excess carbohydrate intake can contribute to obesity.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Module: 5.03 Carbohydrates and Health
Section: 5.01a Simple Carbohydrates: Sugars
Section: 5.03a Are Carbohydrates Fattening?
Topic: Carbohydrates

67. Which of the following foods has a high glycemic index (70 or more)?
    A.peanuts
    B. baked potato
    C. cooked spaghetti
    D. banana

 

Blooms Level: 1. Remember
Learning Outcome: 5.03.01 Define all of the key terms in this module.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Topic: Carbohydrates

 

68. Which of the following foods has a high glycemic index (70 or more)?
    A.corn flakes cereal
    B. raw carrots
    C. fat-free milk
    D. raw apple

 

Blooms Level: 1. Remember
Learning Outcome: 5.03.01 Define all of the key terms in this module.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Topic: Carbohydrates

69. Mark has type 2 diabetes. After testing Mark’s blood, his physician told him that his blood glucose level was OK, but he needs to do a better job of controlling his blood glucose level.  Why would the physician make such a recommendation to Mark?
    A.Mark is losing weight rapidly.
    B. Mark’s blood pressure is too low.
    C. Mark’s HbA1c is 8.5.
    D. Mark’s fasting HDL cholesterol level is high.

 

Blooms Level: 4. Analyze
Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder.
Module: 5.03 Carbohydrates and Health
Section: 5.03b What Is Diabetes?
Section: 5.03d Metabolic Syndrome
Topic: Carbohydrates
Topic: Metabolism

70. Jamie has reactive hypoglycemia. Based on this information, Jamie should
    A.increase her intake of refined carbohydrates.
    B. eat smaller, more frequent meals.
    C. eliminate fat from her diet.
    D. take insulin to reduce her blood glucose level.

 

Blooms Level: 3. Apply
Learning Outcome: 5.03.01 Define all of the key terms in this module.
Module: 5.03 Carbohydrates and Health
Section: 5.03c What Is Hypoglycemia?
Topic: Metabolism

 

71. Anna has type 1 diabetes and gives herself insulin injections to help manage her blood glucose level. One afternoon, Anna tested her blood and discovered that her blood glucose level was 88 mg/dl. Based on this information, Anna should
    A.consume candy or fruit juice to increase her blood glucose level.
    B. do nothing to intervene, because her blood glucose level is normal.
    C. give herself an extra injection of insulin.
    D. do not eat anything for the next 5 hours, which provides time for her blood glucose level to drop to normal naturally.

 

Blooms Level: 4. Analyze
Learning Outcome: 5.02.03 Explain how the body regulates its blood glucose level.
Learning Outcome: 5.03.03 Discuss differences between type 1 and type 2 diabetes and list common signs and symptoms of each disorder.
Module: 5.02 What Happens to the Carbohydrates You Eat?
Module: 5.03 Carbohydrates and Health
Section: 5.02b Maintaining Normal Blood Glucose Levels
Section: 5.03b What Is Diabetes?
Section: 5.03c What Is Hypoglycemia?
Topic: Carbohydrates
Topic: Metabolism

72. Nickki has severe lactose intolerance. Which of the following foods should she consume to obtain calcium?
    A.soy milk
    B. fat-free milk
    C. cottage cheese
    D. cream cheese.

 

Blooms Level: 1. Remember
Learning Outcome: 5.03.01 Define all of the key terms in this module.
Learning Outcome: 5.03.07 Explain why lactose intolerance occurs, and discuss dietary measures that will reduce signs and symptoms of the disorder.
Module: 5.03 Carbohydrates and Health
Section: 5.03f Lactose Intolerance
Topic: Carbohydrates
Topic: Human Digestion and Absorption

 

73. Which of the following items is the main source of added sugars in Americans’ diets?
    A.sugar-sweetened beverages
    B. cookies and other baked goods
    C. hard candies
    D. canned fruits

 

Blooms Level: 1. Remember
Learning Outcome: 5.01.02 Identify the major carbohydrates in your diet as well as their primary food sources and functions in your body.
Module: 5.01 Sugars, Sweeteners, Starches, and Fiber
Section: 5.01e How Much Carbohydrate Should You Eat?
Topic: Carbohydrates

74. During Thanksgiving dinner, Harry ate too much bread stuffing, rolls, sweet potatoes, and pie. What happened to the excess glucose in his body?
    A.Much of the glucose was burned for energy.
    B. About 60% of the glucose was converted to protein and stored in his muscles.
    C. Most of the glucose was converted to fat and stored in his waistline.
    D. About 40% of the glucose wasn’t absorbed by his intestinal tract.

 

Blooms Level: 2. Understand
Learning Outcome: 5.03.02 Explain how excess carbohydrate intake can contribute to obesity.
Module: 5.03 Carbohydrates and Health
Section: 5.03a Are Carbohydrates Fattening?
Topic: Carbohydrates
Topic: Metabolism