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Chapter 05
Carbohydrates
Bloom's: 1. Remember
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Simple carbohydrates
Bloom's: 1. Remember
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Simple carbohydrates
5-1
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Carbohydrates
Bloom's: 1. Remember
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Simple carbohydrates
5-2
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Carbohydrates
Bloom's: 2. Understand
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Complex carbohydrates
Bloom's: 1. Remember
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Carbohydrates
Bloom's: 2. Understand
Learning Outcome: 05.05 Explain how carbohydrates are digested and absorbed.
Section: 5.05
Topic: Digestion, absorption, and transport
5-3
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Carbohydrates
7. A sugar not commonly found free in nature that combines with glucose to form the
disaccharide lactose is ________.
A. sucrose
B. maltose
C. fructose
D. galactose
Bloom's: 1. Remember
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Simple carbohydrates
Bloom's: 2. Understand
Learning Outcome: 05.05 Explain how carbohydrates are digested and absorbed.
Section: 5.01
Topic: Complex carbohydrates
Topic: Digestion, absorption, and transport
9. Sorbitol is ________.
A. a sugar alcohol
B. absorbed and metabolized more slowly than glucose and other sugars
C. used in candies and gums
D.
Bloom's: 2. Understand
Learning Outcome: 05.02 List alternative sweeteners that can be used to reduce sugar intake.
Section: 5.02
Topic: Alternative sweeteners
5-4
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Carbohydrates
10. The sugar alcohol commonly used to sweeten chewing gum and candy is ________.
A. corn syrup
B. dextrin
C. invert sugar
D. sorbitol
Bloom's: 2. Understand
Learning Outcome: 05.02 List alternative sweeteners that can be used to reduce sugar intake.
Section: 5.02
Topic: Alternative sweeteners
Bloom's: 2. Understand
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Food sources
Topic: Simple carbohydrates
12. In the production of alcoholic beverages, maltose is formed from cereal grains because of
the ________.
A. germination of grains
B. condensation of sugars
C. fermentation of stachyose
D. hydrolysis of simple sugars
Bloom's: 2. Understand
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Simple carbohydrates
5-5
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Carbohydrates
Bloom's: 2. Understand
Learning Outcome: 05.05 Explain how carbohydrates are digested and absorbed.
Section: 5.05
Topic: Digestion, absorption, and transport
Bloom's: 2. Understand
Learning Outcome: 05.04 List the functions of carbohydrates in the body.
Section: 5.04
Topic: Carbohydrates
Topic: Nutrient functions
15. If no glucose is available from dietary carbohydrate, glucose in the blood may be derived
from ________.
A. muscle glycogen and liver glycogen
B. triglyceride breakdown
C. muscle glycogen and fatty acids
D. sugar alcohols
Bloom's: 3. Apply
Learning Outcome: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and
dietary treatments for diabetes.
Section: 5.05
Topic: Blood glucose regulation
Topic: Complex carbohydrates
5-6
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Carbohydrates
16. Dietary sugars and starches are called "protein sparing," which means ________.
A. sugars and starches can substitute for dietary protein when it comes to body protein
synthesis
B. dietary protein can be used for protein synthesis and other vital processes, rather than being
used as a source of energy
C. sugars and starches are converted to fat, and then converted to glucose for use as blood
sugar
D. sugars and starches are converted by the liver to ketone bodies
Bloom's: 2. Understand
Learning Outcome: 05.04 List the functions of carbohydrates in the body.
Section: 5.04
Topic: Carbohydrates
Topic: Nutrient functions
17. The body is capable of making glucose from non-carbohydrate nutrients, such as protein,
by a process referred to as ________.
A. glycogenesis
B. glycolysis
C. gluconeogenesis
D. ketosis
Bloom's: 1. Remember
Learning Outcome: 05.04 List the functions of carbohydrates in the body.
Section: 5.04
Topic: Carbohydrates
Topic: Nutrient functions
18. The human brain and other nerve tissues use mostly _________________ as fuel.
A. fructose
B. protein
C. ethanol
D. glucose
Bloom's: 2. Understand
Learning Outcome: 05.04 List the functions of carbohydrates in the body.
Section: 5.04
Topic: Nutrient functions
5-7
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Carbohydrates
Bloom's: 2. Understand
Learning Outcome: 05.04 List the functions of carbohydrates in the body.
Section: 5.05
Topic: Carbohydrates
Topic: Nutrient functions
20. The energy value of dietary carbohydrates is _____ kcal per gram.
A. 4
B. 7
C. 9
D. 15
Bloom's: 1. Remember
Learning Outcome: 05.04 List the functions of carbohydrates in the body.
Section: 5.04
Topic: Carbohydrates
Topic: Nutrient functions
21. Individuals with lactose maldigestion can usually tolerate small amounts of ________.
A. yogurt
B. nonfat milk
C. cheddar cheese
D.
Bloom's: 2. Understand
Learning Outcome: 05.06 Explain the cause of, effects of, and dietary treatment for lactose intolerance.
Section: 5.06
Topic: Simple carbohydrates
5-8
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Carbohydrates
Bloom's: 1. Remember
Learning Outcome: 05.06 Explain the cause of, effects of, and dietary treatment for lactose intolerance.
Section: 5.06
Topic: Digestion, absorption, and transport
Topic: Simple carbohydrates
Bloom's: 1. Remember
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Complex carbohydrates
Bloom's: 1. Remember
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Food sources
Topic: Simple carbohydrates
5-9
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Carbohydrates
Bloom's: 2. Understand
Learning Outcome: 05.04 List the functions of carbohydrates in the body.
Section: 5.04
Topic: Nutrient functions
Bloom's: 1. Remember
Learning Outcome: 05.05 Explain how carbohydrates are digested and absorbed.
Section: 5.06
Topic: Blood glucose regulation
Bloom's: 2. Understand
Learning Outcome: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and
dietary treatments for diabetes.
Section: 5.06
Topic: Blood glucose regulation
5-10
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Carbohydrates
Bloom's: 1. Remember
Learning Outcome: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and
dietary treatments for diabetes.
Section: 5.06
Topic: Blood glucose regulation
29. Low blood glucose is called ____________, whereas high blood glucose is called
____________.
A. hypoglycemia; hyperglycemia
B. metabolic syndrome; hyperglycemia
C. hypoglycemia; polydipsia
D. hyperglycemia; hypoglycemia
Bloom's: 1. Remember
Learning Outcome: 05.07 Describe the regulation of blood glucose, conditions caused by blood glucose imbalance, types of diabetes, and
dietary treatments for diabetes.
Section: 5.06
Topic: Blood glucose regulation
Bloom's: 3. Apply
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.02
Topic: Complex carbohydrates
Topic: Food sources
5-11
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Carbohydrates
31. Food processors and manufacturers use amylopectins to produce sauces and gravies for
frozen foods because they ________.
A. are easily digested
B. are resistant to spoilage
C. form a stable starch gel
D. are sweet tasting
Bloom's: 2. Understand
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Complex carbohydrates
Topic: Food sources
32. Raffinose and stachyose are indigestible oligosaccharides found in foods such as
________.
A. milk and dairy products
B. cereals and grains
C. fruits and vegetables
D. beans and other legumes
Bloom's: 2. Understand
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Complex carbohydrates
Topic: Food sources
Bloom's: 1. Remember
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Carbohydrates
Topic: Food sources
5-12
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Carbohydrates
34. Amylose and amylopectin contain ___________ bonds, which are responsible for the
digestibility of these starches.
A. alpha
B. beta
C. alpha and beta
D. gamma
Bloom's: 2. Understand
Section: 5.01
Topic: Complex carbohydrates
35. The best type of fiber to eat for reducing constipation is ________.
A. glycogen
B. crude fiber
C. soluble fiber
D. insoluble fiber
Bloom's: 2. Understand
Learning Outcome: 05.04 List the functions of carbohydrates in the body.
Section: 5.01
Topic: Complex carbohydrates
Bloom's: 1. Remember
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Complex carbohydrates
5-13
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Carbohydrates
37. Which of the following dietary fibers are classified as soluble fibers?
A. Pectins and mucilages
B. Pectins and lignins
C. Hemicelluloses, cellulose, and lignins
D. Mucilages and cellulose
Bloom's: 2. Understand
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Complex carbohydrates
38. _______ is defined as fiber that is added to foods and provides health benefits.
A. Dietary fiber
B. Functional fiber
C. Bulk
D. Crude fiber
Bloom's: 1. Remember
Learning Outcome: 05.01 Identify the major types of carbohydrates and give examples of food sources for each.
Section: 5.01
Topic: Complex carbohydrates
Topic: Food sources
Bloom's: 2. Understand
Learning Outcome: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Section: 5.06
Topic: Nutrient functions
5-14
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Carbohydrates
40. Pouches that form in the walls of the large intestine due to excessive exertion during
defecation are called ________.
A. hemorrhoids
B. ulcers
C. diverticula
D. phytobezoars
Bloom's: 1. Remember
Learning Outcome: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Section: 5.04
Topic: Digestion, absorption, and transport
41.
During the inflammatory phase of diverticulitis, treatment includes antibiotics and a diet that is ________.
A. low in fiber
B. high in fiber
C. low in sugar
D. high in sugar
Bloom's: 2. Understand
Learning Outcome: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Section: 5.04
Topic: Complex carbohydrates
Topic: Nutrient functions
Bloom's: 1. Remember
Learning Outcome: 05.03 Describe recommendations for carbohydrate intake and health risks caused by low or excessive intakes.
Section: 5.03
Topic: Complex carbohydrates
5-15
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
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