Chapter 05 - Carbohydrates

Nutrition for Healthy Living

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Chapter 05
Carbohydrates

Multiple Choice Questions

5-1
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Chapter 05 - Carbohydrates

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.
A. cystic fibrosis
B. metabolic syndrome
C. constipation
D. diverticulitis

Bloom's Level: 3. Apply

Learning Outcome: 5.07.07 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

5-2
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Chapter 05 - Carbohydrates

2.

Which of the following physical characteristics or health conditions is a sign of metabolic syndrome?

A.
Frequent urination

B.
Body temperature that is over 101F

C.
Waist circumference of 43 inches

D.
Unexpected weight loss

Bloom's Level: 1. Remember

Learning Outcome: 5.07.07 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

5-3
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Chapter 05 - Carbohydrates

3.

Which of the following physical characteristics or health conditions is a sign of metabolic syndrome?

A.
Body temperature that is over 101F

B.
Blood pressure that is consistently higher than normal

C.
Waist circumference that measures 33 inches

D.
Stomach ulcers that bleed

Bloom's Level: 1. Remember

Learning Outcome: 5.07.07 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

5-4
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Chapter 05 - Carbohydrates

4.

Which of the following physical characteristics or health conditions is a sign of metabolic syndrome?

A.
Body temperature that is over 101F

B.
Fasting blood glucose levels that are consistently between 75 and 99 mg/dl

C. Waist circumference that is 32 inches

D.
Fasting blood triglyceride levels that are consistently more than 150 mg/dl

Bloom's Level: 3. Apply

Learning Outcome: 5.07.07 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

5-5
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Chapter 05 - Carbohydrates

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

A.
hypoglycemia.

B.
sucrase deficiency.

C.
diabetes.

D.
lactose intolerance.

Bloom's Level: 5. Evaluate

Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Learning Outcome: 5.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.
Learning Outcome: 5.07.03 List at least three signs or symptoms of diabetes.
Learning Outcome: 5.07.06 Compare hyperglycemia with hypoglycemia, and discuss ways to reduce the risk of reactive hypoglycemia.
Learning Outcome: 5.07.08 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

5-6
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Chapter 05 - Carbohydrates

6.

Bill has reactive hypoglycemia. What steps can he take to reduce the likelihood that he has bouts of the disorder?

A.
Take a dietary supplement that provides a variety of B vitamins

B.
Eat one large meal per day, in the morning, if possible.

C.
Give himself insulin injections after meals

D.
Reduce his intake of refined sugars

Bloom's Level: 2. Understand

Learning Outcome: 5.07.06 Compare hyperglycemia with hypoglycemia, and discuss ways to reduce the risk of reactive hypoglycemia.
Section: 5.07
Topic: Blood glucose regulation
Topic: Metabolism

5-7
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Chapter 05 - Carbohydrates

7.

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.

A.
67

B.
95

C.
158

D.
120

Bloom's Level: 3. Apply

Learning Outcome: 5.07.03 List at least three signs or symptoms of diabetes.
Learning Outcome: 5.07.06 Compare hyperglycemia with hypoglycemia, and discuss ways to reduce the risk of reactive hypoglycemia.
Section: 5.07
Topic: Blood glucose regulation

5-8
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Chapter 05 - Carbohydrates

8.

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

A.
have a lower risk of gestational hypertension.

B.
give birth to a baby that has birth defects.

C.
require more vitamin D, calcium, and iron than a pregnant woman who does not have diabetes.

D.
require more glucagon than she needed before becoming pregnant.

Bloom's Level: 2. Understand

Learning Outcome: 5.07.05 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

5-9
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Chapter 05 - Carbohydrates

9.

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?

A.
blindness

B.
lactose intolerance

C.
irritable bowel syndrome

D.
cystic fibrosis

Bloom's Level: 1. Remember

Learning Outcome: 5.07.05 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

5-10
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Chapter 05 - Carbohydrates

10.

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

A.
cystic fibrosis.

B.
lactose intolerance

C.
irritable bowel syndrome.

D.
kidney failure.

Bloom's Level: 2. Understand

Learning Outcome: 5.07.05 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

5-11
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Chapter 05 - Carbohydrates

11. If your diet supplies more sugar and starch than you need, the excess can be
A. metabolized to form urea and excreted by the kidneys.
B. converted to proteins that are metabolized for energy.
C.

converted into fat and stored.

D.
eliminated in feces.

Bloom's Level: 2. Understand

Learning Outcome: 5.01.03 Identify the major role of carbohydrates in the body.
Section: 5.07
Topic: Carbohydrates
Topic: Metabolism
Topic: Nutrient functions

5-12
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Chapter 05 - Carbohydrates

12.

When cells have more glucose than they need energy, they may convert some of the excess into

A.
certain B vitamins.

B.
ketone bodies.

C.
fat.

D.
fiber.

Bloom's Level: 2. Understand

Learning Outcome: 5.07.01 Explain why carbohydrates are not necessarily fattening.
Section: 5.07
Topic: Carbohydrates
Topic: Metabolism
Topic: Nutrient functions

5-13
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Chapter 05 - Carbohydrates

13.

When muscle cells have more glucose than they need for energy, they may store some of the excess as

A.
glycogen.

B.
ketone bodies.

C.
certain B vitamins.

D. fiber.

Bloom's Level: 2. Understand

Learning Outcome: 5.01.03 Identify the major role of carbohydrates in the body.
Learning Outcome: 5.03.02 Explain the difference between starch and glycogen.
Section: 5.01
Section: 5.03
Topic: Carbohydrates
Topic: Metabolism
Topic: Nutrient functions

5-14
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Chapter 05 - Carbohydrates

14. Which of the following statements about food labels is true?

A. The list of ingredients on food packages does not have to include added sugars.
B.

Information about the fiber contents of a food are not provided in the Nutrition Facts panel.

C.
The Nutrition Facts panel provides information about total carbohydrates in a serving of food.

D.
The Nutrition Facts panel includes information about a food's glycogen content.

Bloom's Level: 2. Understand

Learning Outcome: 5.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel.
Section: 5.06
Topic: Carbohydrates
Topic: Food sources

5-15
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Chapter 05 - Carbohydrates

15.

Which of the following statements is true?

A.
People can gain body fat when they consume more micronutrients in relation to their macronutrient intakes.

B.
High-fiber diets are associated with greater weight gain in adults because fiber-rich foods are less filling than foods that
contain sugars.

C.
Foods that are high in simple carbohydrates are fattening because they usually contain a lot of protein.

D.
Consuming more protein than you need can result in an increase in your body fat.

Bloom's Level: 2. Understand

Learning Outcome: 5.07.01 Explain why carbohydrates are not necessarily fattening.
Section: 5.07
Topic: Carbohydrates
Topic: Nutrient functions
Topic: Simple carbohydrates

5-16
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Chapter 05 - Carbohydrates

16.

Which of the following statements is true?

A.
Foods that are high in simple sugars are fattening because they usually contain a lot of protein.

B.
When cells have plenty of glucose to metabolize for energy, they store dietary fat instead of use it for energy.

C.
People can gain body fat when they consume more micronutrients in relation to their macronutrient intakes.

D.
High-fiber diets are associated with greater weight gain in adults, because fiber-rich foods are less filling than foods that
contain sugars.

Bloom's Level: 2. Understand

Learning Outcome: 5.07.01 Explain why carbohydrates are not necessarily fattening.
Section: 5.07
Topic: Carbohydrates
Topic: Nutrient functions
Topic: Simple carbohydrates

5-17
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Chapter 05 - Carbohydrates

17. Which of the following statements about food labels is true?

A.

The Nutrition Facts panel includes information about a food's glycogen content.

B.
Information about the fiber contents of a food are not provided in the Nutrition Facts panel.

C. The list of ingredients on food packages does not have to include added sugars.
D.
Information about the grams of sugar in a serving of food is displayed on a food label.

Bloom's Level: 1. Remember

Learning Outcome: 5.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel.
Section: 5.06
Topic: Carbohydrates
Topic: Food sources

5-18
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Chapter 05 - Carbohydrates

18.

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?

A.
By reading the ingredients' lists on the labels.

B.
By checking the labels for health claims.

C.
By comparing sugar content information that is listed in the Nutrition Facts panels.

D.
By subtracting amounts of fiber in the two kinds of fruit from their total carbohydrate contents.

Bloom's Level: 3. Apply

Learning Outcome: 5.06.01 Compare carbohydrate contents of packaged foods by using the Nutrition Facts panel.
Section: 5.06
Topic: Carbohydrates
Topic: Food sources

5-19
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Chapter 05 - Carbohydrates

19.

To reduce her intake of added sugars, Isabelle should

A.
replace regular soft drinks with plain water.

B.
consume energy drinks instead of coffee.

C.
consume more refined sources of carbohydrates.

D.
increase her intake of beverages sweetened with high-fructose corn syrup.

Bloom's Level: 3. Apply

Learning Outcome: 5.05.02 List three practical ways to reduce a person's added sugar consumption.
Section: 5.05
Topic: Food sources
Topic: Simple carbohydrates

5-20
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Chapter 05 - Carbohydrates

20.

Franklin wants to limit his added sugar intake. He should

A.
replace energy drinks with unsweetened tea.

B.
consume more refined sources of carbohydrates.

C.
decrease his intake of polysaccharides.

D.
increase his intake of beverages sweetened with high-fructose corn syrup.

Bloom's Level: 3. Apply

Learning Outcome: 5.05.02 List three practical ways to reduce a person's added sugar consumption.
Section: 5.05
Topic: Food sources
Topic: Simple carbohydrates

5-21
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Chapter 05 - Carbohydrates

21.

Max wants to restrict the added sugar intake of his 5-year-old son. He should

A.
serve more foods that are sources of refined carbohydrates.

B.
encourage the child to consume more energy drinks.

C.
replace his son's favorite fruit juices with fruit ades or drinks.

D.
give the child low-fat milk with meals and snacks instead of regular soft drinks.

Bloom's Level: 3. Apply

Learning Outcome: 5.05.02 List three practical ways to reduce a person's added sugar consumption.
Section: 5.05
Topic: Food sources
Topic: Simple carbohydrates

5-22
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Chapter 05 - Carbohydrates

22.

Which of the following foods or beverages is the main source of added sugars in American diets?

A.
Candies

B.
Frosted doughnuts, cakes, and pastries

C.
Sugar-sweetened soft drinks

D.
Fruit juices

Bloom's Level: 1. Remember

Learning Outcome: 5.05.01 Identify the primary source of added sugars in American diets.
Section: 5.05
Topic: Food sources
Topic: Simple carbohydrates

5-23
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Chapter 05 - Carbohydrates

23.

Which of the following foods or beverages is a main source of added sugars in American diets?

A.
Fruit juices

B.
Jams and jellies

C.
Pastries

D.
Regular soft drinks

Bloom's Level: 1. Remember

Learning Outcome: 5.05.01 Identify the primary source of added sugars in American diets.
Section: 5.05
Topic: Food sources
Topic: Simple carbohydrates

5-24
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Chapter 05 - Carbohydrates

24.

Which of the following foods or beverages is a main source of added sugars in American diets?

A.
Frosted doughnuts, cakes, and pastries

B.
Fruit juices

C.
Energy drinks

D.
Candies

Bloom's Level: 1. Remember

Learning Outcome: 5.05.01 Identify the primary source of added sugars in American diets.
Section: 5.05
Topic: Food sources
Topic: Simple carbohydrates

25. 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.
A.

vitamin C

B. ketone bodies
C. muscle fibers
D. glycogen stores

Bloom's Level: 1. Remember

Learning Outcome: 5.04.03 Explain what happens when cells do not have glucose to use for energy.
Section: 5.04
Topic: Carbohydrates
Topic: Metabolism

5-25
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Chapter 05 - Carbohydrates

26.

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.

A.
glycogen

B.
connective tissue

C. ketone bodies
D.
antioxidants

Bloom's Level: 1. Remember

Learning Outcome: 5.04.03 Explain what happens when cells do not have glucose to use for energy.
Section: 5.04
Topic: Carbohydrates
Topic: Metabolism

5-26
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Chapter 05 - Carbohydrates

27.

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.

A.
soluble fibers

B. ketone bodies
C.
muscle cells

D. glycogen stores

Bloom's Level: 1. Remember

Learning Outcome: 5.04.03 Explain what happens when cells do not have glucose to use for energy.
Section: 5.04
Topic: Carbohydrates
Topic: Metabolism

5-27
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Chapter 05 - Carbohydrates

28.

_____ is the primary fuel for active muscles.

A. Glucose
B.
Lactose

C.
Sucrose

D. Fructose

Bloom's Level: 1. Remember

Learning Outcome: 5.01.03 Identify the major role of carbohydrates in the body.
Learning Outcome: 5.02.01 List the three most important dietary monosaccharides for humans.
Section: 5.01
Section: 5.02
Topic: Carbohydrates
Topic: Metabolism
Topic: Simple carbohydrates

5-28
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Chapter 05 - Carbohydrates

29.

Which of the following substances is the primary fuel for muscles and other cells?

A.
Lactose

B. Fructose
C.
Fiber

D. Glucose

Bloom's Level: 1. Remember

Learning Outcome: 5.01.03 Identify the major role of carbohydrates in the body.
Learning Outcome: 5.02.01 List the three most important dietary monosaccharides for humans.
Section: 5.01
Section: 5.02
Topic: Carbohydrates
Topic: Metabolism
Topic: Simple carbohydrates

5-29
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Chapter 05 - Carbohydrates

30.

Nervous system cells rely on primary_____ for energy.

A. Fructose
B.
Fiber

C. Glucose
D.
Lactose

Bloom's Level: 1. Remember

Learning Outcome: 5.01.03 Identify the major role of carbohydrates in the body.
Learning Outcome: 5.02.01 List the three most important dietary monosaccharides for humans.
Section: 5.01
Section: 5.02
Topic: Carbohydrates
Topic: Metabolism
Topic: Simple carbohydrates

5-30
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Chapter 05 - Carbohydrates

31.

Which of the following substances is a complex carbohydrate?

A.
high-fructose corn syrup

B.
glucose

C.
starch

D.
carbon dioxide

Bloom's Level: 1. Remember

Learning Outcome: 5.01.01 Identify the two major kinds of carbohydrates in human diets.
Section: 5.01
Topic: Carbohydrates
Topic: Complex carbohydrates

5-31
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Chapter 05 - Carbohydrates

32.

Which of the following substances is a polysaccharide?

A.
Lactose

B.
High-fructose corn syrup

C.
Glucose

D.
Soluble fiber

Bloom's Level: 1. Remember

Learning Outcome: 5.01.01 Identify the two major kinds of carbohydrates in human diets.
Section: 5.01
Topic: Carbohydrates
Topic: Complex carbohydrates

5-32
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Chapter 05 - Carbohydrates

33.

Which of the following substances is a simple carbohydrate?

A.
Starch

B.
Lignin

C.
Glucose

D.
Glycogen

Bloom's Level: 1. Remember

Learning Outcome: 5.01.01 Identify the two major kinds of carbohydrates in human diets.
Section: 5.01
Topic: Carbohydrates
Topic: Complex carbohydrates

5-33
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Chapter 05 - Carbohydrates

34.

Which of the following substances is a simple sugar?

A.
Glycogen

B.
Lignin

C.
Starch

D.
Fructose

Bloom's Level: 1. Remember

Learning Outcome: 5.01.01 Identify the two major kinds of carbohydrates in human diets.
Section: 5.01
Topic: Carbohydrates
Topic: Complex carbohydrates

35. The three most important dietary monosaccharides for humans are
A. galactose, glucose, and fructose.
B. maltose, ribose, and galactose.
C. glucose, galactose, and mannose.
D. fructose, lactose, and hexose monophosphate.

Bloom's Level: 1. Remember

Learning Outcome: 5.02.01 List the three most important dietary monosaccharides for humans.
Section: 5.02
Topic: Carbohydrates
Topic: Simple carbohydrates

5-34
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Chapter 05 - Carbohydrates

36. Which of the following substances is an important dietary monosaccharide for humans?
A. Mannose
B. Fructose
C.

Lactose

D. Xylose

Bloom's Level: 1. Remember

Learning Outcome: 5.02.01 List the three most important dietary monosaccharides for humans.
Section: 5.02
Topic: Carbohydrates
Topic: Simple carbohydrates

37. The common name for glucose is _____ sugar.

A. milk
B. simple
C. blood
D. fruit

Bloom's Level: 1. Remember

Learning Outcome: 5.02.01 List the three most important dietary monosaccharides for humans.
Section: 5.02
Topic: Carbohydrates
Topic: Simple carbohydrates

38. Which of the following statements is true?

A. Most animal foods are good sources of carbohydrate.
B. High-glucose corn syrup is commonly used to sweeten foods, such as regular soft drinks.
C. Honey is naturally a rich source of fructose.
D. Sucrose consists of one molecule of glucose and one molecule of galactose.

Bloom's Level: 1. Remember

Learning Outcome: 5.01.02 Explain how plants make carbohydrates.
Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Section: 5.01
Section: 5.02
Topic: Carbohydrates
Topic: Simple carbohydrates

5-35
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Chapter 05 - Carbohydrates

39. _____ is a source of sucrose.

A. Sugar cane
B. Beef liver
C. Fat-free milk
D.

Egg white

Bloom's Level: 2. Understand

Learning Outcome: 5.01.02 Explain how plants make carbohydrates.
Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Section: 5.01
Section: 5.02
Topic: Carbohydrates
Topic: Food sources
Topic: Simple carbohydrates

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

Bloom's Level: 1. Remember

Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Section: 5.02
Topic: Carbohydrates
Topic: Food sources
Topic: Simple carbohydrates

41. Which of the following foods is a rich source of high-fructose corn syrup (HFCS)?
A. Regular soft drink
B. Luncheon meats
C. White bread
D. Fresh strawberries

Bloom's Level: 1. Remember

Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Section: 5.02
Topic: Carbohydrates
Topic: Food sources
Topic: Simple carbohydrates

5-36
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Chapter 05 - Carbohydrates

42. Which of the following foods is a rich source of fiber?

A. Brown rice
B. Roast turkey
C. Beef steak
D. Grilled salmon

Bloom's Level: 1. Remember

Learning Outcome: 5.01.02 Explain how plants make carbohydrates.
Learning Outcome: 5.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.
Section: 5.01
Section: 5.03
Topic: Complex carbohydrates
Topic: Food sources

43. Hillary would like to add more soluble fiber to her diet. Which of the following foods
should she add?
A.

Red meats

B. Citrus fruits
C. Margarine
D. White bread

Bloom's Level: 2. Understand

Learning Outcome: 5.01.02 Explain how plants make carbohydrates.
Section: 5.01
Section: 5.03
Topic: Complex carbohydrates
Topic: Food sources

5-37
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Chapter 05 - Carbohydrates

44. Justin's blood cholesterol level is too high. He'd like to add foods to his diet that can help
reduce his blood cholesterol level. Based on this information, which of the following foods
should he add?
A.

Steak

B. Beans
C. Liver
D. Butter

Bloom's Level: 3. Apply

Learning Outcome: 5.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.
Section: 5.03
Topic: Complex carbohydrates

45. Which of the following foods provides the most carbohydrates per 4-ounce serving?
A. Baked chicken
B. Ham slice
C. Fat-free milk
D. Canned tuna

Bloom's Level: 2. Understand

Learning Outcome: 5.02.01 List the three most important dietary monosaccharides for humans.
Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Section: 5.02
Topic: Carbohydrates
Topic: Food sources
Topic: Simple carbohydrates

46. Which of the following carbohydrates is in plain, fat-free milk?

A. Starch
B. Lactose
C. Glycogen
D. Sucrose

Bloom's Level: 1. Remember

Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Section: 5.02
Topic: Food sources
Topic: Simple carbohydrates

5-38
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Chapter 05 - Carbohydrates

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

Bloom's Level: 3. Apply

Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Section: 5.02
Topic: Food sources
Topic: Simple carbohydrates

48.

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?

A. Granulated cane juice

B. Mannitol
C.
Sucralose

D. Table sugar

Bloom's Level: 3. Apply

Learning Outcome: 5.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.
Learning Outcome: 5.02.04 List three nutritive and three nonnutritive sweeteners.
Section: 5.02
Topic: Alternative sweeteners
Topic: Simple carbohydrates

5-39
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Chapter 05 - Carbohydrates

49. 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?
A. Xylitol
B. Aspartame
C. Granulated cane juice
D. Sucralose

Bloom's Level: 3. Apply

Learning Outcome: 5.01.02 Explain how plants make carbohydrates.
Learning Outcome: 5.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.
Learning Outcome: 5.02.04 List three nutritive and three nonnutritive sweeteners.
Section: 5.02
Topic: Alternative sweeteners
Topic: Simple carbohydrates

50. Leah's parents are afraid the five-year-old will develop tooth decay if she chews gum that
is sweetened with sugar. Based on this information, Leah's parents should buy chewing gum
that is sweetened with
A. high-fructose corn syrup.
B. xylitol.
C. sucrose.
D. honey.

Bloom's Level: 1. Remember

Learning Outcome: 5.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.
Learning Outcome: 5.02.04 List three nutritive and three nonnutritive sweeteners.
Section: 5.02
Topic: Alternative sweeteners
Topic: Oral health
Topic: Simple carbohydrates

51. Lactose is the disaccharide in

A. liver.
B. grapes.
C. sugar.
D. milk.

Bloom's Level: 1. Remember

Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Section: 5.02
Topic: Carbohydrates
Topic: Food sources
Topic: Simple carbohydrates

5-40
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Chapter 05 - Carbohydrates

52. 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?
A. Mannose
B. Sucrose
C. Lactose
D. Xylitol

Bloom's Level: 3. Apply

Learning Outcome: 5.02.01 List the three most important dietary monosaccharides for humans.
Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Section: 5.02
Topic: Carbohydrates
Topic: Food sources
Topic: Simple carbohydrates

53. _____ is the disaccharide comprised of two glucose molecules.

A. Hexose
B. Maltose
C. Sucrose
D. Galactose

Bloom's Level: 1. Remember

Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Section: 5.02
Topic: Simple carbohydrates

54. _____ is the disaccharide comprised of one glucose and one galactose molecule.
A. Maltose
B. Sucrose
C. Lactose
D. Hexose

Bloom's Level: 1. Remember

Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Section: 5.02
Topic: Simple carbohydrates

5-41
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Chapter 05 - Carbohydrates

55. Which of the following groups of foods are sources of starch?

A. Peaches, safflower oil, and peanuts
B. Liver, apples, and cheese
C. Corn, potatoes, and rice
D. Eggs, fat-free milk, and corn oil

Bloom's Level: 2. Understand

Learning Outcome: 5.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.
Section: 5.03
Topic: Complex carbohydrates
Topic: Food sources

56. Glycogen is
A. the form of fat stored in fat cells.
B. a simple sugar in grapes and honey.
C. a polysaccharide made by plants.
D. the form of carbohydrate that is stored in liver and muscle tissue.

Bloom's Level: 1. Remember

Learning Outcome: 5.03.02 Explain the difference between starch and glycogen.
Section: 5.03
Topic: Complex carbohydrates

57. 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?
A. Corn starch
B. Aspartame
C. Saccharin
D. High-fructose corn syrup

Bloom's Level: 4. Analyze

Learning Outcome: 5.02.01 List the three most important dietary monosaccharides for humans.
Learning Outcome: 5.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.
Learning Outcome: 5.02.04 List three nutritive and three nonnutritive sweeteners.
Section: 5.03
Topic: Complex carbohydrates
Topic: Food sources

5-42
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Chapter 05 - Carbohydrates

58. Glycogen is composed of _____ molecules.

A. ribose
B. glucose
C. fructose
D. insulin

Bloom's Level: 1. Remember

Learning Outcome: 5.03.01 Explain the difference between a simple sugar and a polysaccharide.
Learning Outcome: 5.03.02 Explain the difference between starch and glycogen.
Section: 5.03
Topic: Complex carbohydrates
Topic: Simple carbohydrates

59. Steve has pancreatic cancer. As a result of the disease, Steve has a high risk of
A. diabetes mellitus.
B. metabolic syndrome.
C. cystic fibrosis.
D. diverticular disease.

Bloom's Level: 3. Apply

Learning Outcome: 5.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.
Learning Outcome: 5.04.02 Explain how the body regulates blood glucose.
Section: 5.04
Topic: Blood glucose regulation
Topic: Digestion, absorption, and transport
Topic: Metabolism

60. The starch in oatmeal and wheat is composed of _____ molecules.

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

Bloom's Level: 1. Remember

Learning Outcome: 5.03.01 Explain the difference between a simple sugar and a polysaccharide.
Learning Outcome: 5.03.02 Explain the difference between starch and glycogen.
Section: 5.03
Topic: Complex carbohydrates

5-43
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Chapter 05 - Carbohydrates

61. The starch in rice and potatoes is composed of _____ molecules.

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

Bloom's Level: 1. Remember

Learning Outcome: 5.03.01 Explain the difference between a simple sugar and a polysaccharide.
Learning Outcome: 5.03.02 Explain the difference between starch and glycogen.
Section: 5.03
Topic: Complex carbohydrates

62. Which of the following foods is a rich source of starch?

A. Seedless grapes
B. Chicken livers
C. Sweet potatoes
D. Egg yolks

Bloom's Level: 1. Remember

Learning Outcome: 5.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.
Section: 5.03
Topic: Complex carbohydrates
Topic: Food sources

5-44
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Chapter 05 - Carbohydrates

63. Which of the following foods is a rich source of starch?

A.

Fresh chicken

B.
White rice

C.
Raw shrimp

D.
Egg yolk

Bloom's Level: 1. Remember

Learning Outcome: 5.01.02 Explain how plants make carbohydrates.
Learning Outcome: 5.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.
Section: 5.03
Topic: Complex carbohydrates
Topic: Food sources

64. If you wanted to include a starchy food to your meal, which of the following foods would
you add?
A.

Potatoes

B. Honey
C. Eggs
D. Milk

Bloom's Level: 1. Remember

Learning Outcome: 5.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.
Section: 5.03
Topic: Complex carbohydrates
Topic: Food sources

5-45
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Chapter 05 - Carbohydrates

65. Which of the following statements is true?

A. A diet that contains whole-grain foods may help relieve constipation.
B. The pancreas secretes glucagon, a hormone that signals your cells to take up glucose from
the bloodstream.
C. The human body stores carbohydrate as glucose.
D.

Maltose is the complex carbohydrate in potatoes, rice, and beans.

Bloom's Level: 1. Remember

Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Learning Outcome: 5.03.02 Explain the difference between starch and glycogen.
Learning Outcome: 5.04.02 Explain how the body regulates blood glucose.
Learning Outcome: 5.07.09 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: Carbohydrates
Topic: Digestive disorders

66. Which of the following statements is true?

A.

Sucrose is a source of glucose.

B.
Sucrose is comprised of two glucose molecules.

C. Sucrose supplies more energy, gram per gram, than starch.

D.
Sucrose has no nutritional value.

Bloom's Level: 1. Remember

Learning Outcome: 5.02.01 List the three most important dietary monosaccharides for humans.
Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Learning Outcome: 5.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.
Learning Outcome: 5.03.01 Explain the difference between a simple sugar and a polysaccharide.
Section: 5.02
Section: 5.03
Topic: Carbohydrates
Topic: Food sources
Topic: Simple carbohydrates

5-46
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Chapter 05 - Carbohydrates

67. Which of the following statements is true?

A.

Most forms of fiber are easily digested in the human small intestine.

B.
People may increase their risk of type 2 diabetes by eating more fiber-rich foods.

C.
The typical American consumes recommended amounts of fiber.

D. Fruits and vegetables are sources of fiber.

Bloom's Level: 1. Remember

Learning Outcome: 5.03.02 Explain the difference between starch and glycogen.
Learning Outcome: 5.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.
Learning Outcome: 5.07.09 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: Dietary requirements
Topic: Food sources

68. Which of the following characteristics increases a person's risk of type 2 diabetes?
A. Being taller than average
B.

Having low blood pressure

C. Weighing more than average

D. Having northern European ancestry

Bloom's Level: 1. Remember

Learning Outcome: 5.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.
Learning Outcome: 5.07.04 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

5-47
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Chapter 05 - Carbohydrates

69. Which of the following sweeteners provides 4 kcal/g?

A. Sucrose
B. Stevia
C. Sucralose
D. Saccharin

Bloom's Level: 2. Understand

Learning Outcome: 5.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.
Learning Outcome: 5.02.04 List three nutritive and three nonnutritive sweeteners.
Learning Outcome: 5.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.
Section: 5.02
Section: 5.04
Topic: Alternative sweeteners
Topic: Carbohydrates

70. According to Cleo's physician, her blood cholesterol level is too high. Which of the
following foods can Cleo add to her diet to help lower her cholesterol?
A.

Fat-free chocolate milk

B.
Fiber-fortified ready-to-eat cereal

C.
American processed cheese food

D. Lean beef

Bloom's Level: 3. Apply

Learning Outcome: 5.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.
Section: 5.07
Topic: Complex carbohydrates
Topic: Nutrient functions

5-48
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Chapter 05 - Carbohydrates

71. Which of the following statements is true?

A.

Most forms of fiber are comprised of fructose molecules bonded together.

B. Scientists classify forms of fiber according to their solubility in oil.

C. Most Americans do not consume enough dietary fiber.
D. Dietary fiber includes the stringy material found in tough, overcooked meat.

Bloom's Level: 1. Remember

Learning Outcome: 5.03.01 Explain the difference between a simple sugar and a polysaccharide.
Learning Outcome: 5.03.02 Explain the difference between starch and glycogen.
Learning Outcome: 5.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.
Learning Outcome: 5.07.09 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

72. Pancreatic amylase

A. contributes to cystic fibrosis.
B. is secreted by the gallbladder.
C. converts glucose to energy in cells.
D. digests starch in the small intestine.

Bloom's Level: 1. Remember

Learning Outcome: 5.04.01 Describe the major steps involved in digesting and absorbing starches and sugars.
Section: 5.04
Topic: Carbohydrates
Topic: Digestion, absorption, and transport

5-49
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Chapter 05 - Carbohydrates

73. Clayton is a 19-year-old college student. He avoids milk, because he claims drinking the
beverage upsets his stomach and gives him intestinal "gas." However, he can eat yogurt and
certain types of cheese without experiencing any symptoms. Based on this information,
Clayton probably has
A. lactose intolerance.
B. amylase deficiency.
C. cystic fibrosis.
D. botulism poisoning.

Bloom's Level: 3. Apply

Learning Outcome: 5.03.01 Explain the difference between a simple sugar and a polysaccharide.
Learning Outcome: 5.07.08 Explain the difference between lactose intolerance and milk allergy.
Section: 5.07
Topic: Carbohydrates
Topic: Digestion, absorption, and transport
Topic: Food allergies and intolerances

74. 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.
A. thyroxin
B. aldosterone
C. insulin
D. glucagon

Bloom's Level: 1. Remember

Learning Outcome: 5.04.02 Explain how the body regulates blood glucose.
Section: 5.04
Topic: Blood glucose regulation
Topic: Carbohydrates

5-50
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Chapter 05 - Carbohydrates

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

A. limit her son's intake of fluids.

B. have her son tested for type 1 diabetes.
C. decrease her son's intake of dietary fiber.
D. have her son treated for cystic fibrosis.

Bloom's Level: 3. Apply

Learning Outcome: 5.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.
Learning Outcome: 5.07.03 List at least three signs or symptoms of diabetes.
Section: 5.07
Topic: Carbohydrates
Topic: Metabolism

76.

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

A.
lactose intolerance.

B.
hemorrhoids.

C.
milk allergy.

D.
diverticulosis.

Bloom's Level: 3. Apply

Learning Outcome: 5.07.08 Explain the difference between lactose intolerance and milk allergy.
Section: 5.07
Topic: Food allergies and intolerances

5-51
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Chapter 05 - Carbohydrates

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

Bloom's Level: 1. Remember

Learning Outcome: 5.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.
Learning Outcome: 5.07.03 List at least three signs or symptoms of diabetes.
Section: 5.07
Topic: Blood glucose regulation
Topic: Carbohydrates

78. Theresa is concerned that her 10-year-old son may have type 1 diabetes. Which of the
following conditions is a typical sign or symptom of this form of diabetes?
A. Gaining an unexpected amount of weight
B. Having a fasting blood glucose level of 90 mg/dl
C. Losing weight despite increased food intake
D. Urinating less frequently than usual

Bloom's Level: 1. Remember

Learning Outcome: 5.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.
Learning Outcome: 5.07.03 List at least three signs or symptoms of diabetes.
Section: 5.07
Topic: Blood glucose regulation
Topic: Metabolism

5-52
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Chapter 05 - Carbohydrates

79.

Bryan has type 2 diabetes. Which of the following conditions is a typical sign or symptom of this chronic disease?

A.
Chills

B. Frequent urination
C.
Fever

D.
Chest pains

Bloom's Level: 1. Remember

Learning Outcome: 5.07.03 List at least three signs or symptoms of diabetes.
Section: 5.07
Topic: Blood glucose regulation
Topic: Metabolism

80. Marissa is concerned about her risk of type 2 diabetes. To reduce her risk of this disease,
Marissa should
A. use foods that are artificially sweetened.
B.

reduce her intake of sodium.

C. take iron supplements daily.

D. avoid gaining excess weight.

Bloom's Level: 1. Remember

Learning Outcome: 5.07.04 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

5-53
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Chapter 05 - Carbohydrates

81. Pearson's mother and father have type 2 diabetes. To reduce his risk of this disease,
Pearson should
A.

reduce his sodium intake to 1500 mg/day.

B.
consume a low-fiber diet.

C.
increase his animal protein intake to 120 g/day.

D. avoid gaining excess weight.

Bloom's Level: 1. Remember

Learning Outcome: 5.07.04 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

82. Amy has type 1 diabetes. To reduce her son's risk of this disease, Amy should
A. avoid feeding him foods that contain carbohydrates.
B.

monitor her child's health, because there is no way to reduce the risk.

C. prepare low-fat, high-fiber foods for him to eat.

D. protect him from excess sun exposure.

Bloom's Level: 2. Understand

Learning Outcome: 5.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.
Section: 5.07
Topic: Blood glucose regulation
Topic: Metabolism

5-54
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Chapter 05 - Carbohydrates

83. Which of the following statements is true?

A. The human digestive tract does not produce enzymes that digest dietary fiber.
B. Eating foods rich in insoluble fiber helps reduce the risk of heart disease.
C. Diets high in fiber increase the risk of type 2 diabetes.
D. Each gram of fiber supplies about 6 kcal for humans.

Bloom's Level: 1. Remember

Learning Outcome: 5.02.04 List three nutritive and three nonnutritive sweeteners.
Learning Outcome: 5.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.
Learning Outcome: 5.07.09 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

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

Bloom's Level: 1. Remember

Learning Outcome: 5.03.03 Identify rich food sources of starch, soluble fiber, and insoluble fiber.
Learning Outcome: 5.07.09 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

85. 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.
A. 500
B. 400
C. 600
D. 300

Bloom's Level: 3. Apply

Learning Outcome: 5.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.
Section: 5.02
Topic: Carbohydrates

5-55
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Chapter 05 - Carbohydrates

86. Which of the following statements is true?

A.

Excessive thirst and frequent urination are signs of diabetes.

B. To remain healthy, your fasting blood glucose level should always be at least 140 mg/dl.
C. A healthy person's hemoglobin A1c level is greater than 7.5%.
D. People who have excess body fat are more likely to develop type 1 diabetes than type 2
diabetes.

Bloom's Level: 2. Understand

Learning Outcome: 5.07.03 List at least three signs or symptoms of diabetes.
Learning Outcome: 5.07.04 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

87. Which of the following statements is true?

A.

High blood pressure is a sign of type 1 diabetes.

B. A healthy person's hemoglobin A1c level is greater than 7.5%.

C. People who have excess body fat are more likely to develop type 1 diabetes than type 2
diabetes.
D. To remain healthy, your fasting blood glucose level should be between 70 and 100 mg/dl.

Bloom's Level: 2. Understand

Learning Outcome: 5.04.02 Explain how the body regulates blood glucose.
Learning Outcome: 5.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.
Learning Outcome: 5.07.03 List at least three signs or symptoms of diabetes.
Section: 5.04
Section: 5.07
Topic: Blood glucose regulation
Topic: Carbohydrates

5-56
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Chapter 05 - Carbohydrates

88. Insulin
A.

increases blood glucose levels after meals.

B. stimulates cells to break down glycogen for energy.

C. is released during fasting periods, such as between meals.
D. helps glucose enter cells.

Bloom's Level: 1. Remember

Learning Outcome: 5.04.02 Explain how the body regulates blood glucose.
Section: 5.04
Topic: Blood glucose regulation
Topic: Carbohydrates

89. Glucagon
A. raises blood glucose levels.
B.

increases the metabolic rate.

C. helps glucose enter cells.

D. stimulates cells to store glucose as glycogen.

Bloom's Level: 1. Remember

Learning Outcome: 5.04.02 Explain how the body regulates blood glucose.
Section: 5.04
Topic: Blood glucose regulation
Topic: Carbohydrates

5-57
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Chapter 05 - Carbohydrates

90. Which of the following statements is true?

A.

The primary sign of diabetes mellitus is hypoglycemia.

B.
A person with type 1 diabetes who does not take enough insulin is likely to experience hyperglycemia.

C. In the United States, type 2 diabetes is more common than type 1 diabetes.
D.
By losing excess weight, a person can reduce his or her risk of type 1 diabetes.

Bloom's Level: 2. Understand

Learning Outcome: 5.04.02 Explain how the body regulates blood glucose.
Learning Outcome: 5.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.
Section: 5.04
Section: 5.07
Topic: Carbohydrates
Topic: Metabolism

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

Bloom's Level: 1. Remember

Learning Outcome: 5.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.
Learning Outcome: 5.07.04 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

5-58
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Chapter 05 - Carbohydrates

92. According to scientific evidence, which of the following actions can help reduce a
person's risk of type 2 diabetes mellitus?
A. Exercising daily
B. Smoking less than 2 packs of cigarettes/week
C. Drinking 2 servings of alcohol daily
D. Taking vitamin C supplements

Bloom's Level: 1. Remember

Learning Outcome: 5.07.04 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

93. Laura consumes a sugar-frosted doughnut for a snack. In her gastrointestinal tract, the
sucrose in the doughnut is digested into _____ molecules.
A. glycerol and fatty acid
B. alanine and aspartic acid
C. maltose and glycogen
D. glucose and fructose

Bloom's Level: 1. Remember

Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Learning Outcome: 5.04.01 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

94. In the human intestinal tract, cooked rice is broken down into _____ molecules that can be
absorbed.
A. ribose
B. glucose
C. lactose
D. sucrose

Bloom's Level: 1. Remember

Learning Outcome: 5.03.01 Explain the difference between a simple sugar and a polysaccharide.
Learning Outcome: 5.04.01 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

5-59
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Chapter 05 - Carbohydrates

95. Table sugar is nearly _____ carbohydrate.

A. 75%
B. 25%
C. 100%
D. 50%

Bloom's Level: 1. Remember

Learning Outcome: 5.02.02 Identify the basic monosaccharide components of sucrose, maltose, and lactose.
Section: 5.02
Topic: Carbohydrates
Topic: Food sources

96. You would like to add a nutritive sweetener to a food that is almost pure carbohydrate.
Which of the following substances would you add?
A. Honey
B. Molasses
C. Aspartame
D. Sucrose

Bloom's Level: 2. Understand

Learning Outcome: 5.02.03 Explain the difference between a nutritive sweetener and a nonnutritive sweetener.
Learning Outcome: 5.02.04 List three nutritive and three nonnutritive sweeteners.
Section: 5.02
Topic: Alternative sweeteners
Topic: Food sources
Topic: Simple carbohydrates

97. Betty is constipated; she generally has bowel movements only twice a week. To help
relieve her constipation without taking medications, Betty should
A. reduce her intake of fruits and vegetables.
B.

restrict her fluid intake.

C. use colon cleansing enemas daily.

D. increase her intake of foods that contain insoluble fiber.

Bloom's Level: 3. Apply

Learning Outcome: 5.07.09 Discuss the health benefits of including fiber-rich foods in one’s diet.
Section: 5.07
Topic: Carbohydrates
Topic: Digestive disorders

5-60
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Chapter 05 - Carbohydrates

98. Which of the following foods has a high glycemic index (70 or more)?
A. Fat-free milk
B.

Peanuts

C. Baked potato
D. Banana

Bloom's Level: 1. Remember

Learning Outcome: 5.03.02 Explain the difference between starch and glycogen.
Learning Outcome: 5.08.01 Explain the difference between the glycemic index and glycemic load.
Section: 5.08
Topic: Carbohydrates
Topic: Food sources

99. Which of the following foods has a high glycemic index (70 or more)?
A. Gatorade
B. Honey
C. Fat-free milk
D.

Orange juice

Bloom's Level: 1. Remember

Learning Outcome: 5.08.01 Explain the difference between the glycemic index and glycemic load.
Section: 5.08
Topic: Carbohydrates
Topic: Food sources

5-61
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McGraw-Hill Education.
Chapter 05 - Carbohydrates

100.

Which of the following foods has a low glycemic index (less than 70)?

A. Gatorade
B.
Raw apple

C. Jelly beans
D. Popcorn

Bloom's Level: 1. Remember

Learning Outcome: 5.08.01 Explain the difference between the glycemic index and glycemic load.
Section: 5.08
Topic: Carbohydrates
Topic: Food sources

101.

Which of the following foods has a low glycemic index (less than 70)?

A.
Banana

B.
Plain white bagel

C. Cornflakes cereal
D. Raw carrots

Bloom's Level: 1. Remember

Learning Outcome: 5.08.01 Explain the difference between the glycemic index and glycemic load.
Section: 5.08
Topic: Carbohydrates
Topic: Food sources

5-62
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McGraw-Hill Education.
Chapter 05 - Carbohydrates

102.

Which of the following foods has a high glycemic index but a low glycemic load?

A.
Baked Russet potato

B.
Plain microwave popcorn

C.
Plain white bagel

D.
Medium grain, boiled white rice

Bloom's Level: 1. Remember

Learning Outcome: 5.08.01 Explain the difference between the glycemic index and glycemic load.
Section: 5.08
Topic: Carbohydrates
Topic: Food sources

5-63
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McGraw-Hill Education.
Chapter 05 - Carbohydrates

103. 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?
A. Mark is losing weight rapidly.
B. Mark's blood pressure is too low.
C.

Mark's blood pressure is too low.

D. Mark's HbA1c is 8.5.

Bloom's Level: 4. Analyze

Learning Outcome: 5.07.03 List at least three signs or symptoms of diabetes.
Section: 5.07
Topic: Blood glucose regulation
Topic: Metabolism

104. Jamie has a tumor that affects the functioning of her beta cells. Based on this
information, Jamie's
A. intestinal tract has difficulty digesting fatty foods.
B. lacteals absorb excess lipids.
C. nerves are more sensitive to pain stimuli.
D. blood glucose level is difficult to regulate.

Bloom's Level: 3. Apply

Learning Outcome: 5.04.02 Explain how the body regulates blood glucose.
Section: 5.04
Topic: Blood glucose regulation
Topic: Metabolism

5-64
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McGraw-Hill Education.
Chapter 05 - Carbohydrates

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

Bloom's Level: 4. Analyze

Learning Outcome: 5.04.02 Explain how the body regulates blood glucose.
Learning Outcome: 5.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.
Section: 5.04
Section: 5.07
Topic: Blood glucose regulation
Topic: Metabolism

106. 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
A. consume candy or fruit juice to increase her blood glucose level.
B. do nothing to intervene, because her blood glucose level is normal.
C. take a dietary supplement that contains vitamin C.
D.

give herself a specific dose of insulin.

Bloom's Level: 4. Analyze

Learning Outcome: 5.04.02 Explain how the body regulates blood glucose.
Learning Outcome: 5.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.
Learning Outcome: 5.07.03 List at least three signs or symptoms of diabetes.
Section: 5.04
Section: 5.07
Topic: Blood glucose regulation
Topic: Metabolism

5-65
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McGraw-Hill Education.
Chapter 05 - Carbohydrates

107. 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
A. do nothing to intervene, because his blood glucose level is normal.
B. consume candy or fruit juice to increase his blood glucose level.
C. do not eat anything for the next 5 hours, which will provide time for his blood glucose
level to drop to normal naturally.
D. give himself an extra injection of insulin.

Bloom's Level: 3. Apply

Learning Outcome: 5.04.02 Explain how the body regulates blood glucose.
Learning Outcome: 5.07.02 Discuss differences between type 1 and type 2 diabetes, including treatments.
Section: 5.04
Section: 5.07
Topic: Blood glucose regulation
Topic: Metabolism

108. Which of the following substances is a sugar that contributes to the sweetness of honey?
A. fructose
B. lactose
C. molasses
D. ribose

Bloom's Level: 1. Remember

Learning Outcome: 5.02.01 List the three most important dietary monosaccharides for humans.
Section: 5.02
Topic: Carbohydrates
Topic: Food sources
Topic: Simple carbohydrates

5-66
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McGraw-Hill Education.