Contemporary Nutrition 9th Edition Wardlaw Test Bank 1

Chapter 04 - Carbohydrates
Contemporary Nutrition 9th Edition by

Wardlaw and Smith ISBN 125933208X
9781259332081
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Chapter 04
Carbohydrates
Fill in the Blank Questions
4-1
1. Many health authorities recommend that Americans consume within the range of
_______________% of their total calories from carbohydrate.
45-65 or
45 to 65 or
forty-five - sixty-five or
forty-five to sixty-five
Bloom's Level: 1. Remember

Learning Outcome: 04.07 State the RDA for carbohydrate and various guidelines for
carbohydrate intake.
Section: 04.09 Carbohydrate Needs
Topic: Carbohydrates
2. _______________ are the main problem associated with excessive sugar intake.
Dental caries or
Caries or
Cavities or
Dental cavities or
Tooth decay
Bloom's Level: 2. Understand

Learning Outcome: 04.04 List the functions of carbohydrate in the body and the problems
that result from not eating enough carbohydrate.
Section: 04.10 Health Concerns Related to Carbohydrate Intake
4-2
3. The monosaccharides important in nutrition are fructose, glucose, and _______________.

galactose

Learning Outcome: 04.01 Identify the basic structures and food sources of the major
carbohydrates - monosaccharides, disaccharides, polysaccharides (e.g., starches), and fiber.
Section: 04.02 Simple Carbohydrates
4. _______________ is the major monosaccharide found in the body.

Glucose or
Dextrose

5. The disaccharides important in nutrition are sucrose, maltose, and _______________.

lactose

4-3
6. Milk sugar is known as _______________.

lactose

7. _______________ is a condition in which one lacks lactase. Symptoms include gas and
bloating after consuming dairy products.
Lactose maldigestion or
Lactose intolerance

Learning Outcome: 04.03 Explain how carbohydrates and digested and absorbed, including
the consequences of lactose maldigestion (and lactose intolerance).
Section: 04.06 Making Carbohydrates Available for Body Use
8. The main function of glucose is to supply _______________ for the body.

energy or
calories or
kilocalories or
kcal or
kcals

Section: 04.07 Putting Simple Carbohydrates to Work in the Body
4-4
9. The red blood cells and brain are two body tissues that derive most of their energy from
____________.
glucose or
dextrose or
blood glucose or
blood sugar

10. The hormone _______________ is released from the pancreas when blood glucose is
elevated above a normal range.
insulin

Learning Outcome: 04.05 Describe the regulation of blood glucose and discuss how other
nutrients can be converted to blood glucose.
11. The major source of glucose released to elevate a low blood glucose level is
_______________.
glycogen

4-5
12. Polysaccharides that cannot be digested by human digestive enzymes, and therefore
cannot be absorbed, are called _______________.
dietary fiber or
fiber

Section: 04.04 Fiber
13. _______________ are products from partial fat metabolism as a result of too little dietary
carbohydrate.
Ketones or
Ketone bodies

14. Carbohydrate digestion begins in the _______________.

mouth

Topic: Human Digestion and Absorption
4-6
15. Dietary fiber may play a role in the prevention of _______________ cancer.
colon or
colorectal

Learning Outcome: 04.06 Outline the beneficial effects of fiber on the body.
Section: 04.08 Putting Fiber to Work
16. The recommendations for a high-carbohydrate diet refer to one that is ______ in complex
carbohydrates and ______ in simple carbohydrates.
high, low or
high; low or
high, moderate or
high; moderate or
higher, lower or
higher; lower

4-7
Multiple Choice Questions
17. Which of the following is not a monosaccharide?

A. Galactose
B. Fructose
C. Lactose
D. Glucose

18. Major fructose sources include

A. milk and cheese.
B. fruits and high fructose corn syrup.
C. fruits and vegetables.
D. nuts and seeds.

Learning Outcome: 04.02 Describe food sources of carbohydrate and list some alternative
sweeteners.
4-8
19. After absorption, galactose is converted to ________ in the liver.

A. glucose
B. fructose
C. glycogen
D. lactose

Topic: Metabolism
20. A disaccharide is formed by the chemical bonding of

A. two monosaccharides.
B. two polysaccharides.
C. one monosaccharide and one polysaccharide.
D. two oligosaccharides.

4-9
21. Simple sugars in large quantities have been shown to

A. cause obesity.
B. promote tooth decay.
C. cause diabetes mellitus.
D. cause hyperactivity.

22. In the U.S. diet, carbohydrate supplies approximately what percentage of total
kilocalories?
A. 15%
B. 35%
C. 50%
D. 75%

sweeteners.
4-10
23. The process that plants use to make glucose from carbon dioxide and water in the
presence of the sun's heat and light is called
A. biosynthesis.
B. anabolism.
C. photosynthesis.
D. glycogenesis.

sweeteners.
Section: 04.01 Carbohydrates - An Introduction
24. What is the major monosaccharide found in the body?

A. Glucose
B. Fructose
C. Galactose
D. Sucrose

4-11
25. Glucose also is known as

A. levulose.
B. ribose.
C. maltose.
D. dextrose.

26. Which of the following is true?

A. Glucose and glucose form sucrose.
B. Glucose and fructose form lactose.
C. Glucose and galactose form lactose.
D. Glucose and galactose form maltose.

27. The term "simple carbohydrates" refers to

A. starch.
B. monosaccharides and disaccharides.
C. fiber.
D. polysaccharides.

4-12
28. Of the following, which is a major source of sucrose?

A. Alcohol
B. Fruits
C. Grains
D. Sugar cane

sweeteners.
29. Which of the following is a major source of lactose?

A. Skim milk
B. Broccoli
C. Apples
D. Honey

sweeteners.
30. The monosaccharides important in nutrition are

A. glucose, fructose, and lactose.
B. fructose, glucose, and galactose.
C. fructose, glucose, and maltose.
D. sucrose, fructose, and glucose.

4-13
31. Which of the following is true about carbohydrate digestion?

A. Carbohydrate digestion is assisted by cooking, which softens tough skins.
B. Carbohydrate digestion begins in the stomach.
C. Chewing food does not assist in carbohydrate digestion.
D. Saliva production does not influence starch digestion.

32. What enzyme is responsible for carbohydrate digestion in the small intestine?
A. Salivary amylase
B. Bicarbonate
C. Pancreatic proteases
D. Pancreatic amylase

4-14
33. Carbohydrate digestion begins in the

A. stomach with gastric lipase.
B. stomach with salivary amylase.
C. mouth with salivary amylase.
D. small intestine with pancreatic amylase.

34. Amylase is
A. an enzyme that digests protein.
B. a branched chain of glucose units.
C. an enzyme that digests starch.
D. a straight chain of glucose units.

4-15
35. What is the fate of disaccharides not digested in the small intestine?
A. They pass into the colon and are absorbed.
B. They pass into the colon and are fermented by bacteria.
C. They are absorbed and converted to glycogen.
D. They are absorbed and converted to fat.

36. Which of the following describes the process of starch digestion?

A. Starch to lactose to galactose
B. Starch to maltose to glucose
C. Starch to glycogen to glucose
D. Starch to sucrose to fructose

4-16
37. Glucose is absorbed via ______ absorption.

A. passive
B. facilitated
C. active
D. participatory

38. Which of the following is not true of carbohydrate absorption?

A. Monosaccharides can enter the villi.
B. End products of carbohydrate digestion are transported through the portal vein to the liver.
C. Maltose is transported through the portal vein to the liver.
D. Disaccharides are digested to monosaccharides by enzymes attached to intestinal cells.

4-17
39. Lactose intolerance is caused by

A. a milk allergy.
B. lactase deficiency.
C. milk bacteria.
D. intestinal bacteria.

40. The major symptoms of lactose intolerance are

A. gas, abdominal pain, and distention.
B. a rash, sneezing, and stuffy nose.
C. a headache and chest pain.
D. nausea and vomiting.
Bloom's Level: 3. Apply

4-18
41. Those with lactose intolerance usually can consume all the following except
A. small servings of milk products.
B. some cheeses.
C. yogurt containing active cultures.
D. milk shakes made with skim milk.

42. The main function of glucose is to

A. serve as raw material to build tissue.
B. work with enzymes to carry out chemical reactions.
C. repair tissue.
D. supply energy.

4-19
43. Which organ will first receive sugars after they are absorbed into the blood?
A. Kidney
B. Heart
C. Liver
D. Pancreas

44. Which of the following hormones corrects a hyperglycemic state?

A. Insulin
B. Epinephrine
C. Cortisol
D. Glucagon

4-20
45. When insulin is released, it causes

A. the liver to break down glycogen and release glucose into the blood.
B. muscle and fat cells to increase glucose uptake.
C. fat breakdown in fat tissue.
D. the liver to make glycogen from protein.

46. Which of the following hormones is released to correct a hypoglycemic state?

A. Insulin
B. Testosterone
C. Estrogen
D. Glucagon

4-21
47. Which of the following hormones is released during stressful times to increase blood
glucose levels, making more energy available for use?
A. Insulin
B. Epinephrine
C. Glycogen
D. Progesterone

48. The glycemic load takes into account the glycemic index of the food and the amount of
A. carbohydrate consumed.
B. glucose absorbed.
C. insulin released from the pancreas.
D. glycogen stored.

sweeteners.
4-22
49. For which of the following is glucose most critical as an energy source?
A. Muscles
B. Brain
C. Liver
D. Heart

50. You are on a diet and eating less than 50 grams of carbohydrate per day. The claim made
in the diet educational materials is that carbohydrate is the main culprit in being overweight,
so it must be restricted. Which of the following will happen as a result of this low
carbohydrate diet?
A. Proteins in muscles, heart, and other vital organs will be broken down into amino acids to
make needed glucose, over time weakening the muscles and organs.
B. Fat will be broken down and used as the exclusive fuel, leading to considerable fat loss
and little health risk.
C. Ketones will be produced from partial protein metabolism to be used for energy.
D. Fat will be broken down and converted to glucose that will be used as the primary energy
source.

4-23
51. Glycogen is
A. a highly branched polysaccharide.
B. stored in the absence of dietary carbohydrate.
C. a straight chain of glucoses linked together.
D. a hormone for blood glucose regulation.

Section: 04.03 Complex Carbohydrates
52. Starch is comprised of hundreds and perhaps thousands of which molecule?

A. Fructose
B. Glycerol
C. Glucose
D. Galactose

53. Amylose is
A. a long, straight glucose chain.
B. branched glucose chains.
C. a long, straight fatty acid chain.
D. branched amino acid chains.

4-24
54. Which of the following has the most starch?

A. 1 medium orange
B. 1 cup of kidney beans
C. 8 fluid ounces of milk
D. 4 ounces of meat
Bloom's Level: 4. Analyze

sweeteners.
Section: 04.05 Carbohydrates in Foods
55. The major storage sites for glycogen are

A. muscles and liver.
B. kidney and muscles.
C. liver and kidney.
D. liver and pancreas.

56. Dietary fibers primarily are

A. polysaccharides.
B. polypeptides.
C. disaccharides.
D. monosaccharides.

4-25
57. Which of the following is not true of dietary fibers?

A. They are mostly polysaccharides.
B. The bonds between sugar units cannot be broken by human digestive enzymes.
C. They cannot be absorbed by the small intestine.
D. They are absorbed in the large intestine.

58. Which of the following is not a nonfermentable (insoluble) fiber?

A. Cellulose
B. Hemicellulose
C. Gum
D. Lignin

59. Which of the following is not a viscous (soluble) fiber?

A. Lignin
B. Gums
C. Pectin
D. Mucilages

4-26
60. Viscous (soluble) fibers

A. increase stool size significantly.
B. are not readily fermented by intestinal bacteria.
C. do not dissolve in water.
D. can lower blood cholesterol.

61. Which of the following is not a rich source of viscous (soluble) fibers?
A. Fruits
B. Oatmeal
C. Whole wheat bread
D. Legumes

sweeteners.
62. Dietary fiber may play a key role in the prevention of which cancer?
A. Colon
B. Liver
C. Pancreatic
D. Stomach

Section: 04.08 Putting Fiber to Work
4-27
63. A reasonable and recommended goal for daily dietary fiber intake is how many grams?
A. 10 to 12
B. 15 to 30
C. 20 to 34
D. 25 to 38

64. John Fibernugget wants to increase his fiber intake. Which of the following would be the
safest way for him do this?
A. Eating enriched grains such as Rice Krispies and Saltines
B. Buying bran and fiber supplements to add to his current diet
C. Reading the labels of grain products and buying those labeled "wheat flour"
D. Eating more fruits and vegetables and not removing the edible peels

sweeteners.
4-28
65. Which of the following foods would have the most fiber?
A. Kidney beans
B. English muffins made with enriched flour
C. Orange juice
D. Corn flakes

sweeteners.
66. When eating a high-fiber diet, one should

A. restrict fluid intake.
B. not be concerned about consuming large amounts.
C. avoid foods that are not whole grain.
D. increase fluid intake.

4-29
67. What is the minimum number of grams of carbohydrate, per day, humans must consume
to avoid ketosis?
A. 75
B. 100
C. 130
D. 250

68. The World Health Organization recommends limiting added sugar intake to ______
percent of our total kilocalories.
A. 10
B. 15
C. 20
D. 25

4-30
69. Which of the following breakfasts would be highest in carbohydrate?

A. Grapefruit half, 2 fried eggs, 3 bacon slices, 1 slice of toast with butter, coffee
B. 8 ounces orange juice, 2 cups Cream of Wheat with 2 tablespoons sugar, English muffin
with jelly, 1 cup whole milk
C. 8 ounces orange juice, 2 bran muffins, 8 ounces nonfat yogurt, coffee
D. 1 cup whole milk, 2 ounces sausage, 2 fried eggs, 1 slice of toast with butter

sweeteners.
70. Medical conditions related to metabolic syndrome are

A. type 1 diabetes, coronary artery disease, and cancer.
B. type 1 diabetes, coronary artery disease, and stroke.
C. type 2 diabetes, coronary artery disease, and stroke.
D. type 2 diabetes, coronary artery disease, and cancer.

Learning Outcome: 04.08 Identify the consequences of diabetes, and explain appropriate
dietary measures that will reduce the adverse effects of this health problem.
Section: Nutrition and Your Health
4-31
71. Which of the following is not characteristic of type 1 diabetes mellitus?

A. Arises most commonly in adulthood
B. Associated with a tendency to develop ketosis
C. Sometimes caused by viral infection
D. Has a genetic link

72. All of the following are characteristic of type 2 diabetes mellitus except
A. arises most commonly in adulthood.
B. caused by insensitivity of fat and muscle cells to insulin.
C. often associated with obesity.
D. the least common form of diabetes.

73. The most important dietary approach for the treatment of type 2 diabetes mellitus is to
A. lose body fat.
B. eat regular meals.
C. maintain a constant ratio of carbohydrate to protein to fat throughout the day.
D. avoid sugar.

4-32
74. If you had the condition phenylketonuria, which should you not use?
A. Stevia
B. Aspartame
C. High fructose corn syrup
D. Saccharin

sweeteners.
75. Sucralose (Splenda®) is ______ times sweeter than sucrose.

A. 100
B. 250
C. 500
D. 600

sweeteners.
76. Sucralose (Splenda®) is made by adding

A. lactose to sucrose.
B. chlorines to sucrose.
C. sucrose to galactose.
D. sucrose to glucose.

sweeteners.
4-33
77. Which of the following is not a metabolic syndrome risk indicator?

A. High blood pressure
B. High HDL cholesterol
C. Elevated glucose
D. Elevated triglycerides

4-34
Matching Questions
78. Match the following with the descriptions below
A simple carbohydrate with the chemical

1. Type 1 diabetes composition (CH2O)n 6
2. Polysaccharides A simple sugar 8
Class of sugars formed by chemically linking
3. Disaccharide two monosaccharides 3
4. Reactive hypoglycemia Known as complex carbohydrates 2
Fibers that mostly do not dissolve in water and
5. Hypoglycemia are not fermented by intestinal bacteria 11
Fibers that either dissolve or swell in water and
6. Sugar are fermented by bacteria in the large intestine 10
The blood glucose response of a given food
7. Type 2 diabetes compared to a standard 13
High blood glucose; above 125 mg/100 ml
8. Monosaccharide blood 9
Low blood glucose; below 40-50 mg/100 ml
9. Hyperglycemia blood 5
10. Viscous (soluble)
fibers A form of diabetes prone to ketosis 1
11. Nonfermentable A form of diabetes in which ketosis is not
(insoluble) fibers commonly seen 7
Low blood glucose that follows a meal high in
12. Fasting hypoglycemia simple sugars 4
Low blood glucose that follows a day or so of
13. Glycemic Index fasting 12

Section: 04.01 Carbohydrates - An Introduction
4-35

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Chapter 04 - Carbohydrates

Contemporary Nutrition 9th Edition by

Download full test bank at :

Fill in the Blank Questions

Bloom's Level: 1. Remember

Bloom's Level: 2. Understand

3. The monosaccharides important in nutrition are fructose, glucose, and _______________.

Bloom's Level: 1. Remember

4. _______________ is the major monosaccharide found in the body.

Bloom's Level: 1. Remember

5. The disaccharides important in nutrition are sucrose, maltose, and _______________.

Bloom's Level: 1. Remember

6. Milk sugar is known as _______________.

Bloom's Level: 1. Remember

Bloom's Level: 2. Understand

8. The main function of glucose is to supply _______________ for the body.

Bloom's Level: 1. Remember

Bloom's Level: 2. Understand

Bloom's Level: 2. Understand

Bloom's Level: 2. Understand

Bloom's Level: 1. Remember

Bloom's Level: 1. Remember

14. Carbohydrate digestion begins in the _______________.

Bloom's Level: 2. Understand

Bloom's Level: 2. Understand

Bloom's Level: 1. Remember

Multiple Choice Questions

17. Which of the following is not a monosaccharide?

Bloom's Level: 1. Remember

18. Major fructose sources include

Bloom's Level: 1. Remember

19. After absorption, galactose is converted to ________ in the liver.

Bloom's Level: 2. Understand

20. A disaccharide is formed by the chemical bonding of

Bloom's Level: 2. Understand

21. Simple sugars in large quantities have been shown to

Bloom's Level: 2. Understand

Bloom's Level: 1. Remember

Bloom's Level: 1. Remember

24. What is the major monosaccharide found in the body?

Bloom's Level: 1. Remember

25. Glucose also is known as

Bloom's Level: 1. Remember

26. Which of the following is true?

Bloom's Level: 1. Remember

27. The term "simple carbohydrates" refers to

Bloom's Level: 1. Remember

28. Of the following, which is a major source of sucrose?

Bloom's Level: 1. Remember

29. Which of the following is a major source of lactose?

Bloom's Level: 1. Remember

30. The monosaccharides important in nutrition are

Bloom's Level: 1. Remember

31. Which of the following is true about carbohydrate digestion?

Bloom's Level: 2. Understand

Bloom's Level: 2. Understand

33. Carbohydrate digestion begins in the

Bloom's Level: 2. Understand

Bloom's Level: 1. Remember

Bloom's Level: 2. Understand

36. Which of the following describes the process of starch digestion?

Bloom's Level: 2. Understand

37. Glucose is absorbed via ______ absorption.

Bloom's Level: 2. Understand