Nutrition For Healthy Living 5Th By Wendy Schiff - Test Bank

Nutrition For Healthy Living 5Th By Wendy Schiff – Test Bank

 

Instant Download – Complete Test Bank With Answers

 

 

Sample Questions Are Posted Below

 

Chapter 05 Test Bank: Carbohydrates

 

Risk Factors for Chronic Disease

 

1. According to Shawn’s physician, Shawn has a high risk of _____ because his waist circumference is 42 inches, his blood pressure consistently measures 140 mm Hg/90 mm Hg, and his fasting blood glucose level is 110 mg/dl.
2. cystic fibrosis
3. B. metabolic syndrome
4. diverticulitis
5. constipation

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Bloom’s Level: 3. Apply

Learning Outcome: 05.07.07 Identify the primary signs of metabolic syndrome, the impact the condition has on health, and how one can reduce the risk of developing the syndrome.

Section: 5.07

Topic: Carbohydrates

Topic: Metabolism

Signs of Metabolic Syndrome

 

2. Which of the following physical characteristics or health conditions is a sign of metabolic syndrome?
3. Frequent urination
4. B. Waist circumference of 43 inches
5. Unexpected weight loss
6. Body temperature that is over 101°F

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Bloom’s Level: 1. Remember

Learning Outcome: 05.07.07 Identify the primary signs of metabolic syndrome, the impact the condition has on health, and how one can reduce the risk of developing the syndrome.

Section: 5.07

Topic: Carbohydrates

Topic: Metabolism

Diagnosing Metabolic Syndrome

 

3. Which of the following physical characteristics or health conditions is a sign of metabolic syndrome?
4. Waist circumference that measures 33 inches
5. Body temperature that is over 101°F
6. Stomach ulcers that bleed
7. D. Blood pressure that is consistently higher than normal

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Bloom’s Level: 1. Remember

Learning Outcome: 05.07.07 Identify the primary signs of metabolic syndrome, the impact the condition has on health, and how one can reduce the risk of developing the syndrome.

Section: 5.07

Topic: Carbohydrates

Topic: Metabolism

Metabolic Syndrome

 

4. Which of the following physical characteristics or health conditions is a sign of metabolic syndrome?
5. Body temperature that is over 101°F
6. B. Fasting blood triglyceride levels that are consistently more than 150 mg/dl
7. Fasting blood glucose levels that are consistently between 75 and 99 mg/dl
8. Waist circumference that is 32 inches

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Bloom’s Level: 3. Apply

Learning Outcome: 05.07.07 Identify the primary signs of metabolic syndrome, the impact the condition has on health, and how one can reduce the risk of developing the syndrome.

Section: 5.07

Topic: Carbohydrates

Topic: Metabolism

Diet and Health

 

5. Five-year-old Tailia develops abdominal cramps and diarrhea a few hours after she eats sugary foods. Based on this information, Tailia probably has
6. lactose intolerance.
7. B. sucrase deficiency.
8. hypoglycemia.
9. diabetes.

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Bloom’s Level: 5. Evaluate

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Learning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.

Learning Outcome: 05.07.01 Discuss the effects of excess carbohydrate consumption on health.

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.

Learning Outcome: 05.07.06 Compare hyperglycemia with hypoglycemia.

Learning Outcome: 05.07.08 Explain the difference between lactose intolerance and milk allergy.

Section: 5.02

Section: 5.04

Section: 5.07

Topic: Carbohydrates

Topic: Digestion, absorption, and transport

Topic: Digestive disorders

Topic: Food allergies and intolerances

Special Diet

 

6. After Cameron consumes foods and beverages that contain fructose, he develops abdominal bloating, cramps, and gas that is followed by diarrhea. A _____ diet is likely to help him avoid these intestinal signs and symptoms.
7. A. low-FODMAP
8. high-fiber
9. low-sodium
10. high-GI/high-GL

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Activity Type: New

Bloom’s Level: 3. Apply

Learning Outcome: 05.05.01 Identify the major sources of added sugars in American diets.

Learning Outcome: 05.07.01 Discuss the effects of excess carbohydrate consumption on health.

Learning Outcome: 05.08.01 Explain the difference between the glycemic index and glycemic load.

Section: 5.05

Section: 5.07

Section: 5.08

Topic: Digestion, absorption, and transport

Topic: Digestive disorders

Topic: Simple carbohydrates

Hypoglycemia

 

7. Bill has type 1 diabetes. What step can he take to reduce the likelihood that he develops hypoglycemia?
8. Take a daily dietary supplement that provides a variety of B vitamins
9. Eat one large meal per day, in the morning, if possible.
10. Give himself insulin injections whenever he feels hungry
11. D. Eat meals and snacks that contain carbohydrate on a regular basis

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Bloom’s Level: 2. Understand

Learning Outcome: 05.07.06 Compare hyperglycemia with hypoglycemia.

Section: 5.07

Topic: Blood glucose regulation

Topic: Metabolism

Treating Hypoglycemia

 

8. A person who experiences hypoglycemia should avoid eating foods that contain carbohydrates for at least 3 hours.

FALSE

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Activity Type: New

Bloom’s Level: 2. Understand

Learning Outcome: 05.07.06 Compare hyperglycemia with hypoglycemia.

Section: 5.07

Topic: Blood glucose regulation

Topic: Simple carbohydrates

Hyperglycemia

 

9. This morning, Margie’s fasting blood glucose level indicated that she has hyperglycemia and pre-diabetes. Based on this information, her fasting blood glucose level was _____ mg/dl.
10. 67
11. 158
12. C. 120
13. 95

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Bloom’s Level: 3. Apply

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.

Learning Outcome: 05.07.06 Compare hyperglycemia with hypoglycemia.

Section: 5.07

Topic: Blood glucose regulation

Interpreting Blood Glucose Levels

 

10. Ryan’s fasting blood glucose level is consistently between 103 and 118 mg/dl. Based on this information, Ryan has pre-diabetes.

TRUE

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Activity Type: New

Bloom’s Level: 3. Apply

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.

Section: 5.07

Topic: Blood glucose regulation

Topic: Metabolism

Evaluating Blood Glucose Levels

 

11. Melania’s fasting blood glucose level consistently is between 75 and 97 mg/dl. Based on this information, she has
12. chronic hypoglycemic syndrome.
13. B. a healthy blood glucose level.
14. a defect of her pancreatic beta cells.
15. type 2 diabetes.

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Activity Type: New

Bloom’s Level: 3. Apply

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.

Section: 5.07

Topic: Blood glucose regulation

Topic: Metabolism

Diabetes During Pregnancy

 

12. Katie is pregnant. She has type 1 diabetes and often has difficulty controlling her blood glucose level. Based on this information, Katie is likely to
13. require more vitamin D, calcium, and iron than a pregnant woman who does not have diabetes.
14. require more glucagon than she needed before becoming pregnant.
15. C. give birth to a baby that has birth defects.
16. have a lower risk of gestational hypertension.

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Bloom’s Level: 2. Understand

Learning Outcome: 05.07.05 List at least four serious health problems associated with poorly controlled diabetes, including poorly controlled diabetes during pregnancy.

Section: 5.07

Topic: Blood glucose regulation

Poorly-Controlled Diabetes and Health

 

13. Joshua has type 2 diabetes, and he does not control his blood glucose levels. As a result of his lack of control, which of the following conditions is he most likely to develop?
14. A. Blindness
15. Cystic fibrosis
16. Lactose intolerance
17. Irritable bowel syndrome

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Bloom’s Level: 1. Remember

Learning Outcome: 05.07.05 List at least four serious health problems associated with poorly controlled diabetes, including poorly controlled diabetes during pregnancy.

Section: 5.07

Topic: Blood glucose regulation

Health Consequences of Diabetes

 

14. Betty has type 2 diabetes, and she has difficulty keeping her fasting blood glucose level under 180 mg/dl. Based on this information, Betty has a high risk of
15. irritable bowel syndrome.
16. B. kidney failure.
17. lactose intolerance
18. cystic fibrosis.

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 05.07.05 List at least four serious health problems associated with poorly controlled diabetes, including poorly controlled diabetes during pregnancy.

Section: 5.07

Topic: Blood glucose regulation

Signs of Chronic Disease

 

15. Until recently, Victoria was a healthy, energetic 3-year-old. A couple of weeks ago, her parents noticed that she does not want to play, and she seems to be tired all of the time. Additionally, Victoria has been unusually thirsty and “wets the bed” at night. Based on this information, Victoria’s parents should have their daughter evaluated for
16. A. type 1 diabetes.
17. metabolic syndrome.
18. sucrase deficiency.
19. lactose intolerance.

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 3. Apply

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.

Section: 5.07

Topic: Blood glucose regulation

Fate of Excess Carbohydrates

 

16. If your diet supplies more sugar and starch than you need, the excess can be
17. eliminated in feces.
18. converted to proteins that are metabolized for energy.
19. metabolized to form urea and excreted by the kidneys.
20. D. converted into fat and stored.

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Bloom’s Level: 2. Understand

Learning Outcome: 05.01.03 Identify roles of carbohydrates in the body.

Section: 5.07

Topic: Carbohydrates

Topic: Metabolism

Topic: Nutrient functions

Excess Glucose

 

17. When cells have more glucose than they need energy, they may convert some of the excess into
18. certain B vitamins.
19. B.
20. ketone bodies.
21. fiber.

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Bloom’s Level: 2. Understand

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.

Section: 5.04

Topic: Carbohydrates

Topic: Metabolism

Topic: Nutrient functions

Muscles and Glucose

 

18. When muscle cells have more glucose than they need for energy, they may store some of the excess as
19. fiber.
20. ketone bodies.
21. C.
22. certain B vitamins.

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Bloom’s Level: 2. Understand

Learning Outcome: 05.01.03 Identify roles of carbohydrates in the body.

Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.

Section: 5.01

Section: 5.03

Section: 5.04

Topic: Carbohydrates

Topic: Complex carbohydrates

Topic: Metabolism

Topic: Nutrient functions

Interpreting Nutrition Facts Panel

 

19. Which of the following statements about food labels is true?
20. A. The Nutrition Facts panel provides information about total carbohydrates in a serving of food.
21. The Nutrition Facts panel includes information about a food’s glycogen content.
22. The list of ingredients on food packages does not have to include added sugars.
23. Information about the fiber contents of a food are not provided in the Nutrition Facts panel.

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Bloom’s Level: 2. Understand

Learning Outcome: 05.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel.

Section: 5.06

Topic: Carbohydrates

Topic: Food sources

Nutrients and Weight Gain

 

20. Which of the following statements is true?
21. Foods that are high in simple carbohydrates are fattening because they usually contain a lot of protein.
22. High-fiber diets are associated with greater weight gain in adults because fiber-rich foods are less filling than foods that contain sugars.
23. People can gain body fat when they consume more micronutrients in relation to their macronutrient intakes.
24. D. Consuming more protein than you need can result in an increase in your body fat.

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Bloom’s Level: 2. Understand

Learning Outcome: 05.07.01 Discuss the effects of excess carbohydrate consumption on health.

Section: 5.07

Topic: Carbohydrates

Topic: Nutrient functions

Topic: Simple carbohydrates

Comparing Nutrition Facts’ Panels

 

21. The original Nutrition Facts panel does not need to indicate amounts of “Added Sugars” in a serving of food.

TRUE

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel.

Section: 5.06

Topic: Carbohydrates

Topic: Food sources

Original Nutrition Facts Panel

 

22. The original Nutrition Facts panel on a food package includes information about the amount of added sugars in a serving of the food.

FALSE

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel.

Section: 5.06

Topic: Carbohydrates

Diet and Weight Gain

 

23. Which of the following statements is true?
24. Foods that are high in simple sugars are fattening because they usually contain a lot of protein.
25. B. When cells have plenty of glucose to metabolize for energy, they store dietary fat instead of use it for energy.
26. High-fiber diets are associated with greater weight gain in adults, because fiber-rich foods are less filling than foods that contain sugars.
27. People can gain body fat when they consume more micronutrients in relation to their macronutrient intakes.

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 05.04.03 Explain what happens when cells do not have glucose to use for energy.

Learning Outcome: 05.07.01 Discuss the effects of excess carbohydrate consumption on health.

Section: 5.04

Section: 5.07

Topic: Carbohydrates

Topic: Metabolism

Topic: Nutrient functions

Topic: Simple carbohydrates

Understanding Food Labels

 

24. Which of the following statements about food labels is true?
25. Information about the fiber contents of a food are not provided in the Nutrition Facts panel.
26. The Nutrition Facts panel includes information about a food’s glycogen content.
27. C. Information about the grams of total carbohydrate in a serving of food is displayed on a food label.
28. The list of ingredients on food packages does not have to include added sugars.

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Bloom’s Level: 1. Remember

Learning Outcome: 05.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel.

Section: 5.06

Topic: Carbohydrates

Topic: Food sources

Purchasing Processed Foods

 

25. Abe wants to use canned or frozen peaches to make a dessert. While shopping for the fruit, how can he determine which kind has the least sugar per serving?
26. By subtracting amounts of fiber in the two kinds of fruit from their total carbohydrate contents
27. By checking the labels for health claims
28. By reading the ingredients’ lists on the labels
29. D. By comparing sugar content information that is listed in the Nutrition Facts panels

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Bloom’s Level: 3. Apply

Learning Outcome: 05.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel.

Section: 5.06

Topic: Carbohydrates

Topic: Food sources

Reducing Added Sugar Consumption

 

26. To reduce her intake of added sugars, Isabelle should
27. increase her intake of beverages sweetened with high-fructose corn syrup.
28. B. replace regular soft drinks with plain water.
29. consume more refined sources of carbohydrates.
30. consume energy drinks instead of coffee.

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Bloom’s Level: 3. Apply

Learning Outcome: 05.05.02 List three practical ways to reduce a person’s added sugar consumption.

Section: 5.05

Topic: Food sources

Topic: Simple carbohydrates

Limiting Added Sugar Consumption

 

27. Franklin wants to limit his added sugar intake. He should
28. decrease his intake of polysaccharides.
29. B. replace energy drinks with unsweetened tea.
30. consume more refined sources of carbohydrates.
31. increase his intake of beverages sweetened with high-fructose corn syrup.

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Bloom’s Level: 3. Apply

Learning Outcome: 05.05.02 List three practical ways to reduce a person’s added sugar consumption.

Section: 5.05

Topic: Food sources

Topic: Simple carbohydrates

Restricting Added Sugar Intakes

 

28. Max wants to restrict the added sugar intake of his 5-year-old son. He should
29. encourage the child to consume more energy drinks.
30. B. give the child low-fat milk with meals and snacks instead of regular soft drinks.
31. serve more foods that are sources of refined carbohydrates.
32. replace his son’s favorite fruit juices with fruit ades or drinks.

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Bloom’s Level: 3. Apply

Learning Outcome: 05.05.02 List three practical ways to reduce a person’s added sugar consumption.

Section: 5.05

Topic: Food sources

Topic: Simple carbohydrates

Main Source of Added Sugars

 

29. Which of the following foods or beverages is a major source of added sugars in American diets?
30. Fruit
31. B. Sugar-sweetened soft drinks
32. Flavored Greek yogurt
33. Ready-to-eat cereals

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.05.01 Identify the major sources of added sugars in American diets.

Section: 5.05

Topic: Food sources

Topic: Simple carbohydrates

Primary Source of Added Sugar

 

30. Which of the following foods or beverages is not a major source of added sugars in American diets?
31. Energy drinks
32. B. Fresh fruit
33. Candy
34. Cookies

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.05.01 Identify the major sources of added sugars in American diets.

Section: 5.05

Topic: Food sources

Topic: Simple carbohydrates

Added Sugars

 

31. Which of the following foods or beverages is a major source of added sugars in American diets?
32. Fruit
33. Refined breads and cereals
34. Processed luncheon meats
35. D. Energy drinks

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.05.01 Identify the major sources of added sugars in American diets.

Section: 5.05

Topic: Food sources

Topic: Simple carbohydrates

Effect of Low-Carbohydrate Diets

 

32. 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.
33. vitamin C
34. glycogen stores
35. C. ketone bodies
36. muscle fibers

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Bloom’s Level: 1. Remember

Learning Outcome: 05.04.03 Explain what happens when cells do not have glucose to use for energy.

Section: 5.04

Topic: Carbohydrates

Topic: Metabolism

Outcomes of Low-Carbohydrate Diets

 

33. Adrian’s diet supplies only about 10% of his daily energy needs from carbohydrates. Therefore, most of his energy intake is provided by protein and fat. As a result of following this diet, Adrian’s cells form more _____ than normal.
34. A. ketone bodies
35. glycogen
36. connective tissue
37. antioxidants

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.04.03 Explain what happens when cells do not have glucose to use for energy.

Section: 5.04

Topic: Carbohydrates

Topic: Metabolism

100 g of Carbohydrate/Day

 

34. Bethany consumes a very-low-carbohydrate diet that supplies less than 100 g of carbohydrate daily, but she eats high amounts of meat and fat. As a result of her diet, Bethany’s cells form more _____ than normal.
35. muscle cells
36. glycogen
37. C. ketone bodies
38. vitamins

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.04.03 Explain what happens when cells do not have glucose to use for energy.

Section: 5.04

Topic: Carbohydrates

Topic: Metabolism

Primary Fuel for Cells

 

35. _____ is the primary fuel for active muscles.
36. Lactose
37. B. Glucose
38. Sucrose
39. Fructose

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.01.03 Identify roles of carbohydrates in the body.

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.

Section: 5.01

Section: 5.02

Topic: Carbohydrates

Topic: Metabolism

Topic: Simple carbohydrates

Primary Energy Nutrient

 

36. Which of the following substances is the primary fuel for muscles and other cells?
37. Fiber
38. B. Glucose
39. Lactose
40. Fructose

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.01.03 Identify roles of carbohydrates in the body.

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.

Section: 5.01

Section: 5.02

Topic: Carbohydrates

Topic: Metabolism

Topic: Simple carbohydrates

Energy for Nerves

 

37. Nervous system cells rely on primary _____ for energy.
38. Fiber
39. Lactose
40. Fructose
41. D. Glucose

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.01.03 Identify roles of carbohydrates in the body.

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.

Section: 5.01

Section: 5.02

Topic: Carbohydrates

Topic: Metabolism

Topic: Simple carbohydrates

Major Kinds of Carbohydrates

 

38. Which of the following substances is a complex carbohydrate?
39. glucose
40. carbon dioxide
41. C. starch
42. high-fructose corn syrup

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.01.01 Identify the two major kinds of carbohydrates in human diets.

Section: 5.01

Topic: Carbohydrates

Topic: Complex carbohydrates

Storing Carbohydrate

 

39. The liver stores carbohydrate in the form of glycogen.

TRUE

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.

Section: 5.03

Topic: Complex carbohydrates

Topic: Metabolism

Complex Carbohydrate

 

40. Which of the following substances is a complex carbohydrate?
41. High-fructose corn syrup
42. Lactose
43. Glucose
44. D. Soluble fiber

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.01.01 Identify the two major kinds of carbohydrates in human diets.

Section: 5.01

Topic: Carbohydrates

Topic: Complex carbohydrates

Simple Carbohydrates

 

41. Which of the following substances is a simple carbohydrate?
42. A. Glucose
43. Starch
44. Glycogen
45. Lignin

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.01.01 Identify the two major kinds of carbohydrates in human diets.

Section: 5.01

Topic: Carbohydrates

Topic: Simple carbohydrates

Simple Sugars

 

42. Which of the following substances is a simple sugar?
43. Starch
44. Glycogen
45. Lignin
46. D. Fructose

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.01.01 Identify the two major kinds of carbohydrates in human diets.

Section: 5.01

Topic: Carbohydrates

Topic: Simple carbohydrates

Important Monosaccharides

 

43. The three most important dietary monosaccharides for humans are
44. glucose, galactose, and mannose.
45. B. galactose, glucose, and fructose.
46. maltose, ribose, and galactose.
47. fructose, lactose, and hexose monophosphate.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.

Section: 5.02

Topic: Carbohydrates

Topic: Simple carbohydrates

Dietary Monosaccharides

 

44. Which of the following substances is an important dietary monosaccharide for humans?
45. A. Fructose
46. Xylose
47. Mannose
48. Lactose

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.

Section: 5.02

Topic: Carbohydrates

Topic: Simple carbohydrates

Common Name for Glucose

 

45. The common name for glucose is _____ sugar.
46. milk
47. B. blood
48. simple
49. fruit

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.

Section: 5.02

Topic: Carbohydrates

Topic: Simple carbohydrates

Sources of Carbohydrates

 

46. Which of the following statements is true?
47. High-glucose corn syrup is commonly used to sweeten foods, such as regular soft drinks.
48. Most animal foods are good sources of carbohydrate.
49. C. Honey is naturally a rich source of fructose.
50. Sucrose consists of one molecule of glucose and one molecule of galactose.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.01.02 Explain how plants make carbohydrates.

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Section: 5.01

Section: 5.02

Topic: Carbohydrates

Topic: Simple carbohydrates

Common Names for Sugars

 

47. “Fruit sugar” is the common name for galactose.

FALSE

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.

Section: 5.02

Topic: Simple carbohydrates

Food Intolerance

 

48. Lactose intolerance is caused by eating foods that contain high amounts of sucrose and maltose.

FALSE

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.07.08 Explain the difference between lactose intolerance and milk allergy.

Section: 5.07

Topic: Food allergies and intolerances

Topic: Simple carbohydrates

Managing Lactose Intolerance

 

49. People who have lactose intolerance should avoid foods that contain gluten.

FALSE

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.07.08 Explain the difference between lactose intolerance and milk allergy.

Section: 5.07

Topic: Food allergies and intolerances

Topic: Simple carbohydrates

Sources of Sucrose

 

50. _____ is a source of sucrose.
51. Beef liver
52. Egg white
53. C. Sugar cane
54. Fat-free milk

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 05.01.02 Explain how plants make carbohydrates.

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Section: 5.01

Section: 5.02

Topic: Carbohydrates

Topic: Food sources

Topic: Simple carbohydrates

Chemical Name for Brown Sugar

 

51. Ian sweetens his hot oatmeal with a teaspoon of brown sugar. The chemical name for this type of sugar is
52. galactose.
53. maltose.
54. C.
55. lactose.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Section: 5.02

Topic: Carbohydrates

Topic: Food sources

Topic: Simple carbohydrates

Sources of High-Fructose Corn Syrup

 

52. Which of the following foods is a rich source of high-fructose corn syrup (HFCS)?
53. White bread
54. B. Regular soft drink
55. Luncheon meats
56. Fresh strawberries

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.

Section: 5.02

Topic: Carbohydrates

Topic: Food sources

Topic: Simple carbohydrates

Sources of Fiber

 

53. Which of the following foods is a rich source of fiber?
54. Grilled salmon
55. Beef steak
56. C. Brown rice
57. Roast turkey

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.01.02 Explain how plants make carbohydrates.

Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.

Section: 5.01

Section: 5.03

Topic: Complex carbohydrates

Topic: Food sources

Sources of Soluble Fiber

 

54. Hillary would like to add more soluble fiber to her diet. Which of the following foods should she add?
55. Red meats
56. Margarine
57. White bread
58. D. Citrus fruits

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 05.01.02 Explain how plants make carbohydrates.

Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.

Section: 5.01

Section: 5.03

Topic: Complex carbohydrates

Topic: Food sources

Diet and Lowering Blood Cholesterol

 

55. 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?
56. Steak
57. Butter
58. C. Beans
59. Liver

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Bloom’s Level: 3. Apply

Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.

Section: 5.03

Topic: Complex carbohydrates

Rich Sources of Carbohydrates

 

56. Which of the following foods provides the most carbohydrate per 4-ounce serving?
57. A. Fat-free milk
58. Canned tuna
59. Ham slice
60. Baked chicken

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Bloom’s Level: 2. Understand

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Section: 5.02

Topic: Carbohydrates

Topic: Food sources

Topic: Simple carbohydrates

Carbohydrate in Milk

 

57. Which of the following carbohydrates is in plain, fat-free milk?
58. Starch
59. Glycogen
60. Sucrose
61. D. Lactose

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Bloom’s Level: 1. Remember

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Section: 5.02

Topic: Food sources

Topic: Simple carbohydrates

Carbohydrate Ingredients

 

58. Mike likes to drink a commercially prepared milk-based beverage. According to the label, the flavored milk contains 2% milk, water, high-fructose corn syrup, molasses, vegetable oil, saccharin, and natural vanilla flavoring. The _____ in this beverage are its sources of carbohydrate.
59. high-fructose corn syrup and saccharin
60. 2% milk, saccharin, and vanilla
61. high-fructose corn syrup, water, and vanilla
62. D. molasses, 2% milk, and high-fructose corn syrup

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Bloom’s Level: 3. Apply

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Section: 5.02

Topic: Food sources

Topic: Simple carbohydrates

Identifying Carbohydrate Ingredients

 

59. Camden likes to drink a beverage that is made with maple syrup, fruit juice concentrate, aspartame, and molasses. Which of these ingredients does not contain a form of sugar?
60. Fruit juice concentrate
61. Maple syrup
62. C. Aspartame
63. Molasses

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Activity Type: New

Bloom’s Level: 3. Apply

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.

Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.

Section: 5.02

Topic: Alternative sweeteners

Topic: Food sources

Topic: Simple carbohydrates

Choosing Nonnutritive Sweeteners

 

60. Macey would like to sweeten her tea with a nonnutritive sweetener that provides no calories per teaspoon. Which of the following sweeteners would she use?
61. Levulose
62. B. Sucralose
63. Table sugar
64. Mannitol

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Bloom’s Level: 3. Apply

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.

Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.

Section: 5.02

Topic: Alternative sweeteners

Topic: Simple carbohydrates

Nonnutritive Sweeteners and PKU

 

61. Alicia has PKU. She would like to sweeten her coffee 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?
62. A. Sucralose
63. Xylitol
64. Molasses
65. Aspartame

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Bloom’s Level: 3. Apply

Learning Outcome: 05.01.02 Explain how plants make carbohydrates.

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.

Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.

Section: 5.02

Topic: Alternative sweeteners

Topic: Simple carbohydrates

Sweeteners and Tooth Decay

 

62. Leah’s parents are afraid the 5-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
63. sucrose.
64. high-fructose corn syrup.
65. honey.
66. D.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.

Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.

Section: 5.02

Topic: Alternative sweeteners

Topic: Oral health

Topic: Simple carbohydrates

Sources of Lactose

 

63. Lactose is the disaccharide in
64. grapes.
65. sugar.
66. C.
67. liver.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Section: 5.02

Topic: Carbohydrates

Topic: Food sources

Topic: Simple carbohydrates

Simple Carbohydrate in Milk

 

64. Maltose is the disaccharide that is in milk.

FALSE

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Section: 5.02

Topic: Carbohydrates

Topic: Food sources

Topic: Simple carbohydrates

Carbohydrate in Breast Milk

 

65. A food scientist is developing a infant formula that simulates the composition of breast milk. Based on this information, which of the following substances would he add to the formula’s recipe?
66. Sucrose
67. B. Lactose
68. Mannose
69. Xylitol

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Section: 5.02

Topic: Carbohydrates

Topic: Food sources

Topic: Simple carbohydrates

Added Sweeteners

 

66. A scientist is developing a new food that would help people recover quickly from hypoglycemia. Which of the following sweeteners should he add to the new product?
67. Lactose
68. Acesulfame-K
69. C. Glucose
70. Glycogen

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Activity Type: New

Bloom’s Level: 3. Apply

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.

Learning Outcome: 05.07.06 Compare hyperglycemia with hypoglycemia.

Section: 5.02

Section: 5.07

Topic: Alternative sweeteners

Topic: Blood glucose regulation

Topic: Carbohydrates

Topic: Digestion, absorption, and transport

Topic: Simple carbohydrates

Identifying Disaccharides

 

67. _____ is the disaccharide comprised of two glucose molecules.
68. Galactose
69. Hexose
70. C. Maltose
71. Sucrose

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Section: 5.02

Topic: Simple carbohydrates

Disaccharide That Contains Galactose

 

68. _____ is the disaccharide comprised of one glucose and one galactose molecule.
69. Sucrose
70. B. Lactose
71. Hexose
72. Maltose

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Bloom’s Level: 1. Remember

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Section: 5.02

Topic: Simple carbohydrates

Sources of Starch

 

69. Which of the following groups of foods are sources of starch?
70. Liver, apples, and cheese
71. Eggs, fat-free milk, and corn oil
72. Peaches, safflower oil, and peanuts
73. D. Corn, potatoes, and rice

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Bloom’s Level: 2. Understand

Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.

Section: 5.03

Topic: Complex carbohydrates

Topic: Food sources

Glycogen

 

70. Glycogen is
71. a simple sugar in grapes and honey.
72. B. the form of carbohydrate that is stored in liver and muscle tissue.
73. a polysaccharide made by plants.
74. the form of fat stored in fat cells.

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Bloom’s Level: 1. Remember

Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.

Section: 5.03

Topic: Complex carbohydrates

Metabolic Error and Glycogen

 

71. Jacob has a rare condition, an inborn error of metabolism, that prevents his body from storing glucose as glycogen. Every four hours, day and night, Jacob has to consume a solution that provides 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?
72. Aspartame
73. B. Corn starch
74. Saccharin
75. High-fructose corn syrup

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Bloom’s Level: 4. Analyze

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.

Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.

Section: 5.03

Topic: Complex carbohydrates

Topic: Digestion, absorption, and transport

Topic: Food sources

Composition of Glycogen

 

72. Glycogen is composed of _____ molecules.
73. A. glucose
74. insulin
75. fructose
76. ribose

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.

Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.

Section: 5.03

Topic: Complex carbohydrates

Topic: Simple carbohydrates

What Is Glycogen?

 

73. The body stores glucose in the form of glycogen.

TRUE

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.

Section: 5.03

Topic: Carbohydrates

Topic: Complex carbohydrates

Effect of Pancreatic Cancer

 

74. Steve has pancreatic cancer. As a result of the disease, Steve has a high risk of
75. diverticular disease.
76. B. diabetes mellitus.
77. metabolic syndrome.
78. cystic fibrosis.

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Bloom’s Level: 3. Apply

Learning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.

Section: 5.04

Topic: Blood glucose regulation

Topic: Digestion, absorption, and transport

Topic: Metabolism

Composition of Starch

 

75. The starch in oatmeal and wheat is composed of _____ molecules.
76. fructose
77. mannose
78. lactose
79. D. glucose

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.

Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.

Section: 5.03

Topic: Complex carbohydrates

Molecules in Starch

 

76. The starch in rice and potatoes is composed of _____ molecules.
77. glycogen
78. polysaccharide
79. C. glucose
80. fructose

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.

Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.

Section: 5.03

Topic: Complex carbohydrates

Rich Sources of Starch

 

77. Which of the following foods is a rich source of starch?
78. Chicken livers
79. Seedless grapes
80. Egg yolks
81. D. Sweet potatoes

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.01.02 Explain how plants make carbohydrates.

Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.

Section: 5.03

Topic: Complex carbohydrates

Topic: Food sources

Starchy Foods

 

78. Which of the following foods is a rich source of starch?
79. Raw shrimp
80. Fresh chicken
81. C. White rice
82. Egg yolk

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.01.02 Explain how plants make carbohydrates.

Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.

Section: 5.03

Topic: Complex carbohydrates

Topic: Food sources

Foods That Contain Starch

 

79. If you wanted to include a starchy food to your meal, which of the following foods would you add?
80. A. Potatoes
81. Eggs
82. Honey
83. Milk

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.01.02 Explain how plants make carbohydrates.

Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.

Section: 5.03

Topic: Complex carbohydrates

Topic: Food sources

Understanding Carbohydrates

 

80. Which of the following statements is true?
81. A. A diet that contains whole-grain foods may help relieve constipation.
82. The pancreas secretes glucagon, a hormone that signals your cells to take up glucose from the bloodstream.
83. The human body stores carbohydrate as glucose.
84. Maltose is the complex carbohydrate in potatoes, rice, and beans.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.

Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.

Section: 5.02

Section: 5.03

Section: 5.04

Section: 5.07

Topic: Blood glucose regulation

Topic: Carbohydrates

Topic: Complex carbohydrates

Topic: Digestive disorders

Topic: Nutrient functions

Sucrose

 

81. Which of the following statements is true?
82. A. Sucrose is a source of glucose.
83. Sucrose supplies more energy, gram per gram, than starch.
84. Sucrose is comprised of two glucose molecules.
85. Sucrose has no nutritional value.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.

Learning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.

Section: 5.02

Section: 5.03

Topic: Carbohydrates

Topic: Food sources

Topic: Simple carbohydrates

Saccharin

 

82. The U.S. Food and Drug Administration has not banned the use of saccharin.

TRUE

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.

Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.

Section: 5.02

Topic: Alternative sweeteners

Fiber Facts

 

83. Which of the following statements is true?
84. The typical American consumes recommended amounts of fiber.
85. People may increase their risk of type 2 diabetes by eating more fiber-rich foods.
86. Most forms of fiber are easily digested by enzymes secreted by human small intestinal cells.
87. D. Fruits and vegetables are sources of fiber.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.

Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.

Section: 5.03

Section: 5.07

Topic: Complex carbohydrates

Topic: Demographic trends and statistics

Topic: Digestion, absorption, and transport

Topic: Food sources

Risk of Type 2 Diabetes

 

84. Which of the following characteristics increases a person’s risk of type 2 diabetes?
85. Having low blood pressure
86. B. Weighing more than average
87. Having northern European ancestry
88. Being taller than average

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.

Learning Outcome: 05.07.04 List at least four risk factors for developing type 2 diabetes and ways to reduce the likelihood of developing the disease.

Section: 5.07

Topic: Blood glucose regulation

Topic: Carbohydrates

Topic: Metabolism

Nutritive Sweeteners

 

85. Which of the following sweeteners provides 4 kcal/g?
86. Saccharin
87. Stevia
88. Sucralose
89. D. Sucrose

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.

Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.

Learning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.

Section: 5.02

Section: 5.04

Topic: Alternative sweeteners

Topic: Carbohydrates

Topic: Metabolism

Diet for Reducing Blood Cholesterol

 

86. 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?
87. Fat-free chocolate milk
88. B. Ready-to-eat oatmeal cereal
89. Lean beef
90. American processed cheese food

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.

Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.

Section: 5.03

Section: 5.07

Topic: Complex carbohydrates

Topic: Digestion, absorption, and transport

Topic: Nutrient functions

Dietary Fiber

 

87. Which of the following statements is true?
88. Most forms of fiber are comprised of fructose molecules bonded together.
89. Scientists classify forms of fiber according to their solubility in oil.
90. Dietary fiber includes the stringy material found in tough, overcooked meat.
91. D. Most Americans do not consume enough dietary fiber.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.

Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.

Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.

Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.

Section: 5.03

Section: 5.07

Topic: Complex carbohydrates

Topic: Food sources

Dietary Guidelines for Americans

 

88. According to the 2015–2020 Dietary Guidelines for Americans, fiber is a nutrient of public health concern.

TRUE

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.

Section: 5.07

Topic: Complex carbohydrates

Topic: Public health and nutrition

Function of Pancreatic Amylase

 

89. Pancreatic amylase
90. contributes to cystic fibrosis.
91. is secreted by the gallbladder.
92. converts glucose to energy in cells.
93. D. digests starch in the small intestine.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.

Section: 5.04

Topic: Carbohydrates

Topic: Digestion, absorption, and transport

Carbohydrates and Intestinal Discomfort

 

90. 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
91. botulism poisoning.
92. cystic fibrosis.
93. C. lactose intolerance.
94. amylase deficiency.

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.

Learning Outcome: 05.07.08 Explain the difference between lactose intolerance and milk allergy.

Section: 5.07

Topic: Carbohydrates

Topic: Digestion, absorption, and transport

Topic: Food allergies and intolerances

Regulating Blood Glucose

 

91. Phil is a healthy college student. When he wakes up in the morning, he can’t wait to eat breakfast. While he is asleep and before he consumes food or beverages, his pancreas secretes _____ to maintain his blood glucose level within normal limits.
92. thyroxin
93. B. glucagon
94. aldosterone
95. insulin

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.

Section: 5.04

Topic: Blood glucose regulation

Topic: Carbohydrates

Medical Conditions

 

92. 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
93. have her son treated for cystic fibrosis.
94. B. have her son tested for type 1 diabetes.
95. limit her son’s intake of fluids.
96. decrease her son’s intake of dietary fiber.

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.

Section: 5.07

Topic: Carbohydrates

Topic: Metabolism

Digestive Disorders

 

93. Caden develops intestinal cramps and gas after he drinks more than a half cup of milk. He can eat yogurt and cheese without any discomfort. Based on this information, Caden probably has
94. inflamed hemorrhoids.
95. milk allergy.
96. C. lactose intolerance.
97. diverticulosis.

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 05.07.08 Explain the difference between lactose intolerance and milk allergy.

Section: 5.07

Topic: Food allergies and intolerances

Recognizing Type 1 Diabetes

 

94. 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?
95. Gaining an unexpected amount of weight
96. B. Having fruity-smelling breath
97. Urinating less frequently than normal
98. Having a fasting blood glucose level of 80 mg/dl

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.

Section: 5.07

Topic: Blood glucose regulation

Topic: Carbohydrates

Topic: Metabolism

Identifying Type 1 Diabetes

 

95. 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?
96. A. Losing weight despite increased food intake
97. Urinating less frequently than usual
98. Gaining an unexpected amount of weight
99. Having a fasting blood glucose level of 90 mg/dl

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.

Section: 5.07

Topic: Blood glucose regulation

Topic: Metabolism

Signs and Symptoms of Diabetes

 

96. Bryan has type 2 diabetes. Which of the following conditions is a typical sign or symptom of this chronic disease?
97. Chills
98. B. Frequent urination
99. Chest pains
100. Fever

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.

Section: 5.07

Topic: Blood glucose regulation

Topic: Metabolism

Reducing Risk of Type 2 Diabetes

 

97. Marissa is concerned about her risk of type 2 diabetes. To reduce her risk of this disease, Marissa should
98. take iron supplements daily.
99. B. avoid gaining excess weight.
100. reduce her intake of sodium.
101. use foods that are sweetened with fructose or maltose.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.07.04 List at least four risk factors for developing type 2 diabetes and ways to reduce the likelihood of developing the disease.

Section: 5.07

Topic: Blood glucose regulation

Topic: Metabolism

Lowering Risk of Type 2 Diabetes

 

98. Pearson’s mother and father have type 2 diabetes. To reduce his risk of this disease, Pearson should
99. A. avoid gaining excess weight.
100. increase his animal protein intake to 120 g/day.
101. consume a low-fiber diet.
102. reduce his sodium intake to 1500 mg/day.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.07.04 List at least four risk factors for developing type 2 diabetes and ways to reduce the likelihood of developing the disease.

Section: 5.07

Topic: Blood glucose regulation

Topic: Metabolism

Reducing The Risk of Type 1 Diabetes

 

99. Amy has type 1 diabetes. To reduce her son’s risk of this disease, Amy should
100. A. monitor her child’s health, because there is no way to reduce the risk.
101. avoid feeding him foods that contain carbohydrates.
102. prepare low-fat, high-fiber foods for him to eat.
103. protect him from excess sun exposure.

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.

Section: 5.07

Topic: Blood glucose regulation

Topic: Metabolism

Facts About Fiber

 

100. Which of the following statements is true?
101. Diets high in fiber increase the risk of type 2 diabetes.
102. Eating foods rich in insoluble fiber helps reduce the risk of heart disease.
103. C. The human digestive tract does not produce enzymes that digest dietary fiber.
104. Each gram of fiber supplies about 6 kcal for humans.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.

Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.

Section: 5.03

Section: 5.07

Topic: Complex carbohydrates

Topic: Digestion, absorption, and transport

Soluble and Insoluble Fiber

 

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

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.

Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.

Section: 5.03

Section: 5.07

Topic: Complex carbohydrates

Topic: Digestion, absorption, and transport

Calculating Energy Intake From Carbohydrates

 

102. Emma’s usual diet provides 2000 kcal daily. To obtain 60% of her total energy intake from carbohydrates, she should consume _____ grams of carbohydrates daily.
103. A. 300
104. 600
105. 400
106. 500

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.

Section: 5.02

Topic: Carbohydrates

Topic: Nutrition computations

Diabetes Basics

 

103. Which of the following statements is true?
104. A healthy person’s hemoglobin A1c level is greater than 7.5%.
105. To remain healthy, your fasting blood glucose level should always be at least 140 mg/dl.
106. C. Excessive thirst and frequent urination are signs of diabetes.
107. People who have excess body fat are more likely to develop type 1 diabetes than type 2 diabetes.

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.

Learning Outcome: 05.07.04 List at least four risk factors for developing type 2 diabetes and ways to reduce the likelihood of developing the disease.

Section: 5.07

Topic: Blood glucose regulation

Topic: Carbohydrates

Topic: Metabolism

Diabetes and Health

 

104. Which of the following statements is true?
105. A healthy person’s hemoglobin A1c level is greater than 7.5%.
106. High blood pressure is a sign of type 1 diabetes.
107. People who have excess body fat are more likely to develop type 1 diabetes than type 2 diabetes.
108. D. To remain healthy, your fasting blood glucose level should be between 70 and 100 mg/dl.

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Bloom’s Level: 2. Understand

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.

Section: 5.04

Section: 5.07

Topic: Blood glucose regulation

Topic: Carbohydrates

Topic: Metabolism

Insulin and Health

 

105. Insulin
106. is released during fasting periods, such as between meals.
107. increases blood glucose levels after meals.
108. stimulates cells to break down glycogen for energy.
109. D. helps glucose enter cells.

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Bloom’s Level: 1. Remember

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.

Section: 5.04

Topic: Blood glucose regulation

Topic: Carbohydrates

Topic: Metabolism

Glucagon and Health

 

106. Glucagon
107. helps glucose enter cells.
108. increases the metabolic rate.
109. stimulates cells to store glucose as glycogen.
110. D. raises blood glucose levels.

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Bloom’s Level: 1. Remember

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.

Section: 5.04

Topic: Blood glucose regulation

Topic: Carbohydrates

Topic: Metabolism

Understanding Diabetes

 

107. Which of the following statements is true?
108. A. In the United States, type 2 diabetes is more common than type 1 diabetes.
109. The primary sign of diabetes mellitus is hypoglycemia.
110. A person with type 1 diabetes who takes too much insulin is likely to experience hyperglycemia.
111. By losing excess weight, a person can reduce his or her risk of type 1 diabetes.

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Bloom’s Level: 2. Understand

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.

Section: 5.04

Section: 5.07

Topic: Carbohydrates

Topic: Metabolism

Actions to Reduce Diabetes Risk

 

108. According to scientific evidence, which of the following actions can help reduce a person’s risk of type 2 diabetes mellitus?
109. A. Losing excess body fat
110. Smoking less than 2 packs of cigarettes/week
111. Reducing intake of salty foods
112. Drinking 3 servings of alcohol daily

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Bloom’s Level: 1. Remember

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.

Learning Outcome: 05.07.04 List at least four risk factors for developing type 2 diabetes and ways to reduce the likelihood of developing the disease.

Section: 5.07

Topic: Blood glucose regulation

Topic: Carbohydrates

Topic: Metabolism

Diabetes Risk Factors

 

109. According to scientific evidence, which of the following actions can help reduce a person’s risk of type 2 diabetes mellitus?
110. Smoking less than 2 packs of cigarettes/week
111. Taking vitamin C supplements
112. C. Exercising daily
113. Drinking 2 servings of alcohol daily

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Bloom’s Level: 1. Remember

Learning Outcome: 05.07.04 List at least four risk factors for developing type 2 diabetes and ways to reduce the likelihood of developing the disease.

Section: 5.07

Topic: Blood glucose regulation

Topic: Carbohydrates

Topic: Metabolism

Sucrose Digestion

 

110. Laura consumes a sugar-frosted doughnut for a snack. In her gastrointestinal tract, the sucrose in the doughnut is digested into _____ molecules.
111. maltose and glycogen
112. alanine and aspartic acid
113. C. glucose and fructose
114. glycerol and fatty acid

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Bloom’s Level: 1. Remember

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Learning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.

Section: 5.02

Section: 5.04

Topic: Carbohydrates

Topic: Digestion, absorption, and transport

Rice Digestion

 

111. In the human intestinal tract, cooked rice is broken down into _____ molecules that can be absorbed.
112. ribose
113. B. glucose
114. sucrose
115. lactose

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Bloom’s Level: 1. Remember

Learning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.

Learning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.

Section: 5.03

Section: 5.04

Topic: Carbohydrates

Topic: Digestion, absorption, and transport

Potato Starch

 

112. In the human intestinal tract, potato starch is broken down into _____ molecules that can be absorbed.
113. sucrose
114. B. glucose
115. ribose
116. lactose

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Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.

Learning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.

Section: 5.03

Section: 5.04

Topic: Carbohydrates

Topic: Digestion, absorption, and transport

Table Sugar

 

113. Table sugar is nearly _____ carbohydrate.
114. A. 100%
115. 25%
116. 50%
117. 75%

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Bloom’s Level: 1. Remember

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.

Section: 5.02

Topic: Carbohydrates

Topic: Food sources

Identifying Nutritive Sweeteners

 

114. You would like to add a nutritive sweetener to a food that is almost pure carbohydrate. Which of the following substances would you add?
115. Aspartame
116. B. Sucrose
117. Molasses
118. Honey

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Bloom’s Level: 2. Understand

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.

Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.

Section: 5.02

Topic: Alternative sweeteners

Topic: Carbohydrates

Topic: Food sources

Topic: Simple carbohydrates

Managing Constipation

 

115. Betty is constipated; she generally has bowel movements only twice a week. To help relieve her constipation without taking medications, Betty should
116. A. increase her intake of fiber-rich foods.
117. restrict her fluid intake.
118. reduce her intake of fruits and vegetables.
119. use colon cleansing enemas daily.

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Bloom’s Level: 3. Apply

Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.

Section: 5.07

Topic: Carbohydrates

Topic: Complex carbohydrates

Topic: Digestive disorders

High-Glycemic Index Foods

 

116. Which of the following foods has a high glycemic index (70 or more)?
117. A. Baked potato
118. Fat-free milk
119. Banana
120. Peanuts

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Bloom’s Level: 1. Remember

Learning Outcome: 05.08.01 Explain the difference between the glycemic index and glycemic load.

Learning Outcome: 05.08.02 Identify foods that have low or high glycemic indexes or glycemic loads.

Section: 5.08

Topic: Carbohydrates

Topic: Food sources

Identifying High-Glycemic Index Foods

 

117. Which of the following foods has a high glycemic index (70 or more)?
118. Orange juice
119. Fat-free milk
120. Snicker’s candy bar
121. D. Jelly beans

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Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.08.02 Identify foods that have low or high glycemic indexes or glycemic loads.

Section: 5.08

Topic: Carbohydrates

Topic: Food sources

Low-Glycemic Index Foods

 

118. Which of the following foods has a low glycemic index (less than 70)?
119. Cornflakes cereal
120. Jelly beans
121. C. Raw apple
122. Popcorn, popped in a microwave and served plain

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Bloom’s Level: 1. Remember

Learning Outcome: 05.08.02 Identify foods that have low or high glycemic indexes or glycemic loads.

Section: 5.08

Topic: Carbohydrates

Topic: Food sources

Identifying Low-Glycemic Index Foods

 

119. Which of the following foods has a low glycemic index (less than 70)?
120. Plain white bagel
121. B. Raw carrots
122. Banana
123. Cornflakes cereal

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Bloom’s Level: 1. Remember

Learning Outcome: 05.08.01 Explain the difference between the glycemic index and glycemic load.

Learning Outcome: 05.08.02 Identify foods that have low or high glycemic indexes or glycemic loads.

Section: 5.08

Topic: Carbohydrates

Topic: Food sources

Recognizing High-Glycemic Index Foods

 

120. Which of the following foods has a high glycemic index (70 or more)?
121. Peanuts
122. Vanilla, low-fat ice cream
123. C. Baked Russet potato
124. Raw apple slices

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Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.08.01 Explain the difference between the glycemic index and glycemic load.

Learning Outcome: 05.08.02 Identify foods that have low or high glycemic indexes or glycemic loads.

Section: 5.08

Topic: Carbohydrates

Topic: Food sources

Glycemic Index and Load

 

121. Which of the following foods has a high glycemic index but a low glycemic load?
122. A. Plain microwave popcorn
123. Baked Russet potato
124. Plain white bagel
125. Medium grain, boiled white rice

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Bloom’s Level: 1. Remember

Learning Outcome: 05.08.01 Explain the difference between the glycemic index and glycemic load.

Learning Outcome: 05.08.02 Identify foods that have low or high glycemic indexes or glycemic loads.

Section: 5.08

Topic: Carbohydrates

Topic: Food sources

Improving Blood Glucose Control

 

122. Mark has type 2 diabetes. For the past two weeks, his fasting blood glucose level has been below 130 mg/dl. Today, Mark’s physician tested his blood. Although the fasting value was 125 mg/dl, she reported that he needs to do a better job of controlling his blood glucose level. Why would the physician make such a recommendation to Mark?
123. Mark is losing weight rapidly.
124. Mark’s blood pressure is too low.
125. C. Mark’s HbA1c is 8.5.
126. Mark’s blood pressure is too high.

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Bloom’s Level: 4. Analyze

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.

Section: 5.07

Topic: Blood glucose regulation

Topic: Metabolism

Function of Beta Cells

 

123. Jamie has a tumor that affects the functioning of her beta cells. Based on this information, Jamie’s
124. intestinal tract has difficulty digesting fatty foods.
125. lacteals absorb excess lipids.
126. C. blood glucose level is difficult to regulate.
127. nerves are more sensitive to pain stimuli.

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Bloom’s Level: 3. Apply

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.

Section: 5.04

Topic: Blood glucose regulation

Topic: Metabolism

Managing Diabetes

 

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

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Bloom’s Level: 4. Analyze

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.

Section: 5.04

Section: 5.07

Topic: Blood glucose regulation

Topic: Metabolism

Interpreting Blood Glucose Values

 

125. Erika has type 1 diabetes and gives herself insulin injections to help manage her blood glucose level. One afternoon, Erika tested her blood and discovered that her blood glucose level was 260 mg/dl. Based on this information, Erika should
126. consume candy or fruit juice to increase her blood glucose level.
127. take a dietary supplement that contains vitamin C.
128. do nothing to intervene, because her blood glucose level is normal.
129. D. give herself a specific dose of insulin.

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Bloom’s Level: 4. Analyze

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.

Section: 5.04

Section: 5.07

Topic: Blood glucose regulation

Topic: Metabolism

Understanding Blood Glucose Values

 

126. Phil has type 1 diabetes and gives himself insulin injections to help manage his blood glucose level. One afternoon, Phil tested his blood and discovered that his blood glucose level was 60 mg/dl. Based on this information, Phil should
127. do nothing to intervene, because his blood glucose level is normal.
128. do not eat anything for the next 5 hours, which will provide time for his blood glucose level to drop to normal naturally.
129. C. consume 15 grams of glucose in a pill or gel to increase his blood glucose level.
130. give himself an extra injection of insulin.

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Bloom’s Level: 3. Apply

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.

Learning Outcome: 05.07.06 Compare hyperglycemia with hypoglycemia.

Section: 5.04

Section: 5.07

Topic: Blood glucose regulation

Topic: Metabolism

Sugar in Honey

 

127. Which of the following substances is a sugar that contributes to the sweetness of honey?
128. ribose
129. B. fructose
130. molasses
131. lactose

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Bloom’s Level: 1. Remember

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.

Section: 5.02

Topic: Carbohydrates

Topic: Food sources

Topic: Simple carbohydrates

Nutrient of Public Health Concern

 

128. According to the 2015–2020 version of the Dietary Guidelines, which of the following substances is a nutrient of public health concern?
129. Sucralose
130. B. Dietary fiber
131. Starch
132. Added sugars

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Bloom’s Level: 1. Remember

Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.

Section: 5.07

Topic: Complex carbohydrates

High-Intensity Sweetener

 

129. In the United States, high-fructose corn syrup is the most popular high-intensity sweetener used by consumers.

FALSE

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Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.

Section: 5.02

Topic: Alternative sweeteners

Topic: Simple carbohydrates

Attention Deficit Hyperactivity Disorder

 

130. Children who eat a lot of added sugars have a higher risk of developing attention deficit hyperactivity disorder than children who eat very small amounts of added sugars.

FALSE

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.07.01 Discuss the effects of excess carbohydrate consumption on health.

Section: 5.07

Topic: Carbohydrates

Topic: Simple carbohydrates

Calorie Comparison

 

131. A gram of sugar supplies more than twice the energy that is supplied by a gram of starch.

FALSE

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.

Learning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.

Section: 5.02

Section: 5.03

Topic: Carbohydrates

Topic: Complex carbohydrates

Topic: Simple carbohydrates

What is Lactose Intolerance?

 

132. Kevin has lactose intolerance, which means he is allergic to lactose.

FALSE

 

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 2. Understand

Learning Outcome: 05.07.08 Explain the difference between lactose intolerance and milk allergy.

Section: 5.07

Topic: Carbohydrates

Topic: Food allergies and intolerances

Topic: Simple carbohydrates

Chapter 05 Test Bank: Carbohydrates Summary

 

Category                                                                                                                                            # of Questions

Accessibility: Keyboard Navigation                                                                                                                              132

Activity Type: New                                                                                                                                                       24

Bloom’s Level: 1. Remember                                                                                                                                        78

Bloom’s Level: 2. Understand                                                                                                                                       22

Bloom’s Level: 3. Apply                                                                                                                                               27

Bloom’s Level: 4. Analyze                                                                                                                                            4

Bloom’s Level: 5. Evaluate                                                                                                                                            1

Learning Outcome: 05.01.01 Identify the two major kinds of carbohydrates in human diets.                                     4

Learning Outcome: 05.01.02 Explain how plants make carbohydrates.                                                                       8

Learning Outcome: 05.01.03 Identify roles of carbohydrates in the body.                                                                  5

Learning Outcome: 05.02.01 List the three most important dietary monosaccharides for humans.                            14

Learning Outcome: 05.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.        16

Learning Outcome: 05.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.   14

Learning Outcome: 05.02.04 List three nutritive and three nonnutritive sweeteners.                                                  8

Learning Outcome: 05.03.01 Explain the difference between a simple sugar and a polysaccharide.                           9

Learning Outcome: 05.03.02 Explain the difference between starch and glycogen.                                                    9

Learning Outcome: 05.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.                        12

Learning Outcome: 05.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.     7

Learning Outcome: 05.04.02 Explain how the body regulates blood glucose.                                                             13

Learning Outcome: 05.04.03 Explain what happens when cells do not have glucose to use for energy.                    4

Learning Outcome: 05.05.01 Identify the major sources of added sugars in American diets.                                     4

Learning Outcome: 05.05.02 List three practical ways to reduce a person’s added sugar consumption.                     3

Learning Outcome: 05.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel.        5

Learning Outcome: 05.07.01 Discuss the effects of excess carbohydrate consumption on health.                              5

Learning Outcome: 05.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.            13

Learning Outcome: 05.07.03 List at least three signs or symptoms of diabetes.                                                          13

Learning Outcome: 05.07.04 List at least four risk factors for developing type 2 diabetes and ways to reduce the likelihood of developing the disease.                                                                                                                                                                          6

Learning Outcome: 05.07.05 List at least four serious health problems associated with poorly controlled diabetes, including poorly controlled diabetes during pregnancy.                                                                                                                                            3

Learning Outcome: 05.07.06 Compare hyperglycemia with hypoglycemia.                                                                6

Learning Outcome: 05.07.07 Identify the primary signs of metabolic syndrome, the impact the condition has on health, and how one can reduce the risk of developing the syndrome.                                                                                                                                  4

Learning Outcome: 05.07.08 Explain the difference between lactose intolerance and milk allergy.                           6

Learning Outcome: 05.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.                         9

Learning Outcome: 05.08.01 Explain the difference between the glycemic index and glycemic load.                       5

Learning Outcome: 05.08.02 Identify foods that have low or high glycemic indexes or glycemic loads.                   6

Section: 5.01                                                                                                                                                                  12

Section: 5.02                                                                                                                                                                  36

Section: 5.03                                                                                                                                                                  25

Section: 5.04                                                                                                                                                                  23

Section: 5.05                                                                                                                                                                  7

Section: 5.06                                                                                                                                                                  5

Section: 5.07                                                                                                                                                                  51

Section: 5.08                                                                                                                                                                  7

Topic: Alternative sweeteners                                                                                                                                       9

Topic: Blood glucose regulation                                                                                                                                    31

Topic: Carbohydrates                                                                                                                                                    71

Topic: Complex carbohydrates                                                                                                                                      27

Topic: Demographic trends and statistics                                                                                                                      1

Topic: Digestion, absorption, and transport                                                                                                                  14

Topic: Digestive disorders                                                                                                                                            4

Topic: Food allergies and intolerances                                                                                                                          6

Topic: Food sources                                                                                                                                                      39

Topic: Metabolism                                                                                                                                                         40

Topic: Nutrient functions                                                                                                                                              7

Topic: Nutrition computations                                                                                                                                       1

Topic: Oral health                                                                                                                                                          1

Topic: Public health and nutrition                                                                                                                                 1

Topic: Simple carbohydrates                                                                                                                                         46