Test Bank For Nutrition for Health And Health Care 4th Edition By Ellie Whitney
Chapter 3 – Carbohydrates
An. Dif. Page(s)
a K 64 1. Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.
b K 67 2. Most food fiber is kcalorie-free.
a A 70 3. A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Guide recommendations, is the client’s sugar intake within the guidelines?
b K 70 4. Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks.
b A 79 5. A client consumes 2000 kcalories per day and 200 grams of carbohydrate. Would this person meet the current dietary recommendations for carbohydrate intake?
a A 80-81 6. Cindy consumed 2 servings of vegetables, 2 servings of fruit, 5 servings of whole grains, and 2 servings of legumes during the day. Would Cindy meet the DV recommendation for fiber for the day?
a K 64 1. The main function of carbohydrates in the body is to:
a. furnish the body with energy.
b. provide material for synthesizing cell walls.
c. synthesize fat.
d. insulate the body to prevent heat loss.
c K 64 2. Which of the following is a simple carbohydrate?
d. some fibers
a K 64 3. The _____ are the basic units of all carbohydrates.
d. sucrose molecules
e K 64 4. Three monosaccharides important in nutrition are:
a. glucose, lactose, and fructose.
b. fructose, glucose, and sucrose.
c. maltose, fructose, and lactose.
d. galactose, sucrose, and lactose.
e. fructose, glucose, and galactose.
d K 64 5. The primary source of energy for the brain and nervous system under normal conditions is:
b. amino acids.
e. fatty acids.
b K 64 6. The hormone that moves glucose from the blood into the cells is:
d K 64-65 7. Which of the following does not come exclusively from plants?
a K 65 8. Fructose is:
a. the sweetest of the sugars.
b. known as milk sugar.
c. abundant in whole grains.
d. also known as dextrose.
d K 65 9. Fructose occurs naturally in:
d K 65 10. Which monosaccharide is found most often in nature as a part of a disaccharide?
c K 65 11. Which of the following compounds is a disaccharide?
b K 65 12. All of the following terms are used to describe sucrose except:
a. white sugar.
b. milk sugar.
c. table sugar.
d. cane sugar.
b K 65 13. The most familiar source of sucrose is:
b. table sugar.
d A 65 14. The principle carbohydrate in cakes and cookies is:
b K 65 15. One molecule of sucrose can yield _____ molecules of glucose.
d K 65 16. Which of the following is the principal carbohydrate in milk?
b K 65 17. Chemically, lactose is a:
a K 65 18. An example of a polysaccharide is:
b K 65 19. Which of the following carbohydrates is a polysaccharide?
a K 65 20. The stored form of glucose in the body is called:
d K 65-66 21. Polysaccharides are composed of:
a. one glucose unit.
b. two glucose units.
c. three glucose units.
d. many glucose units.
b K 66 22. Excess glucose in the blood is converted into glycogen and stored primarily in the:
a.brain and liver.
b.liver and muscles.
c.blood cells and brain.
d.pancreas and brain.
b K 66 23. The richest sources of starch are:
b K 66 24. Whole grains, vegetables, and fruits are rich sources of:
b. dietary fiber.
c K 66 25. Cellulose, pectin, hemicellulose, and gums are:
a. artificial sweeteners.
b. sugar alcohols.
d. simple carbohydrates.
d K 66 26. _____ is a fiber found in all vegetables, fruits, and legumes.
b K 66 27. Which of the following fibers is a nonpolysaccharide?
c K 66-67 28. All of the following fibers are used by the food industry as additives or stabilizers except:
a K 67 29. _____ escape digestion and absorption in the small intestine.
b K 67 30. Fibers are categorized by:
a.the type of chemical bonds that hold them together.
b.their chemical and physical properties.
c.the number of hydrogen molecules they contain.
d.their ability to be digested by human enzymes.
c K 68 31. The sugars in fruits, vegetables, grains, and milk are:
a.usually added to these foods.
b.considered discretionary kcalories.
d.resistant to digestion.
b K 68 32. The steady upward trend in sugar consumption among Americans can be attributed to:
c.better food preservation techniques.
d.improved food safety practices.
c K 68 33. The leading source of added sugar in the American diet is: