Chapter 05 - Carbohydrates

Nutrition for Healthy Living

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Chapter 05
Carbohydrates

Multiple Choice Questions

5-1
Chapter 05 - Carbohydrates

1. The basic chemical unit of carbohydrates is a _____ molecule.

A. starch
B. monosaccharide
C. polysaccharide
D. cellulose

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Topic: Carbohydrates

2. The three most important dietary monosaccharides for humans are

A. glucose, galactose, and mannose.
B. fructose, lactose, and hexose monophosphate.
C. galactose, glucose, and fructose.
D. maltose, ribose, and galactose.

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Topic: Carbohydrates

3. Which of the following substances is an important dietary monosaccharide for humans?

A. Mannose
B. Fructose
C. Xylose
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Topic: Carbohydrates

5-2
Chapter 05 - Carbohydrates

4. The common name for glucose is _____ sugar.

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

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Topic: Carbohydrates

5. _____ is a primary fuel for muscles and other cells.

A. Glucose
B. Fructose
C. Glycogen
D. Starch

Bloom's Level: 1. Remember

Learning Outcome: 5.03 List the functions of carbohydrates in the body and the roles of carbohydrates in health.
Section: 5.01
Topic: Carbohydrates

6. Which of the following statements is true?

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

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Learning Outcome: 5.02 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Section: 5.01
Topic: Carbohydrates

5-3
Chapter 05 - Carbohydrates

7. _____ is a source of sucrose.

A. Sugar cane
B. Beef liver
C. Fat-free milk
D. All of these are correct.

Bloom's Level: 2. Understand

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Topic: Carbohydrates

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

Bloom's Level: 1. Remember

Learning Outcome: 5.02 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Section: 5.01
Topic: Carbohydrates

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

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Topic: Carbohydrates

5-4
Chapter 05 - Carbohydrates

10. Which of the following foods is a rich source of glycogen?

A. 4 oz roast turkey
B. 4 oz sirloin steak
C. 4 oz tuna
D. None of these is correct.

Bloom's Level: 1. Remember

Section: 5.02
Topic: Carbohydrates

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

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

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.02
Topic: Carbohydrates

12. Hillary would like to add more soluble fiber to her diet. Which of the following foods
should she add?
A. Citrus fruits
B. Eggs
C. Margarine
D. White bread

Bloom's Level: 2. Understand

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.02
Topic: Carbohydrates

5-5
Chapter 05 - Carbohydrates

13. 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. Liver
B. Butter
C. Beans
D. Lard

Bloom's Level: 3. Apply

Learning Outcome: 5.07 Explain the health benefits of soluble and insoluble fiber and identify rich food sources of these types of fiber.
Section: 5.02
Topic: Carbohydrates

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

Bloom's Level: 2. Understand

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Section: 5.02
Topic: Carbohydrates

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

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

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Topic: Carbohydrates

5-6
Chapter 05 - Carbohydrates

16. 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. high-fructose corn syrup, water, and evaporated cane juice
C. evaporated cane juice, 2% milk, and high-fructose corn syrup
D. high-fructose corn syrup and evaporated cane juice

Bloom's Level: 3. Apply

Learning Outcome: 5.02 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Section: 5.01
Topic: Carbohydrates

17. Macey would like to sweeten her tea with a substance that provides about 4 kcal/g but is
not sucrose. Which of the following sweeteners would she use?
A. Table sugar
B. Granulated cane juice
C. Mannitol
D. None of these is correct.

Bloom's Level: 3. Apply

Learning Outcome: 5.02 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Section: 5.01
Topic: Carbohydrates

18. 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. Sucralose
B. Aspartame
C. Granulated cane juice
D. Xylitol

Bloom's Level: 3. Apply

Learning Outcome: 5.02 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Section: 5.01
Topic: Carbohydrates

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Chapter 05 - Carbohydrates

19. 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 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Section: 5.01
Topic: Carbohydrates

20. Lactose is the disaccharide in

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

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Topic: Carbohydrates

21. 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. Lactose
B. Sucrose
C. Mannose
D. Xylitol

Bloom's Level: 3. Apply

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Topic: Carbohydrates

5-8
Chapter 05 - Carbohydrates

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

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

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Topic: Carbohydrates

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

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Topic: Carbohydrates

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

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

Bloom's Level: 2. Understand

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.02
Topic: Carbohydrates

5-9
Chapter 05 - Carbohydrates

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

Bloom's Level: 1. Remember

Learning Outcome: 5.03 List the functions of carbohydrates in the body and the roles of carbohydrates in health.
Section: 5.02
Topic: Carbohydrates

26. 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. High-fructose corn syrup
C. Aspartame
D. Saccharin

Bloom's Level: 4. Analyze

Learning Outcome: 5.04 Describe how the body digests carbohydrates and regulates blood glucose.
Section: 5.03
Topic: Metabolism

27. Glycogen is composed of _____ molecules.

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

Bloom's Level: 1. Remember

Section: 5.02
Topic: Carbohydrates

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Chapter 05 - Carbohydrates

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

Bloom's Level: 2. Understand

Learning Outcome: 5.04 Describe how the body digests carbohydrates and regulates blood glucose.
Section: 5.03
Topic: Metabolism

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

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

Bloom's Level: 2. Understand

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.02
Topic: Carbohydrates

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

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

Bloom's Level: 2. Understand

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.02
Topic: Carbohydrates

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Chapter 05 - Carbohydrates

31. 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: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.02
Topic: Carbohydrates

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

A. Rice
B. Potatoes
C. Corn
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.02
Topic: Carbohydrates

33. If you wanted to include a starchy food to your meal, which of the following foods would
you add?
A. Rice
B. Honey
C. Milk
D. Eggs

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.02
Topic: Carbohydrates

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Chapter 05 - Carbohydrates

34. 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. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.02
Section: 5.03
Topic: Carbohydrates

35. Which of the following statements is true?

A. Sucrose supplies more energy, gram per gram, than starch.
B. Sucrose is used to preserve certain foods.
C. Sucrose is stored in body fat.
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.02
Section: 5.03
Topic: Carbohydrates

36. Which of the following statements is true?

A. The typical American does not consume recommended amounts of fiber.
B. Fruits and vegetables are sources of fiber.
C. People may reduce their risk of type 2 diabetes by eating more fiber-rich foods.
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Learning Outcome: 5.07 Explain the health benefits of soluble and insoluble fiber and identify rich food sources of these types of fiber.
Section: 5.01
Section: 5.06
Topic: Carbohydrates

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Chapter 05 - Carbohydrates

37. Which of the following characteristics increases a person's risk of type 2 diabetes?
A. Having northern European ancestry
B. Being taller than average
C. Weighing more than average
D. All of these are correct

Bloom's Level: 1. Remember

Learning Outcome: 5.06 Identify risk factors for type 2 diabetes and measures that may prevent this disease.
Section: 5.06
Topic: Carbohydrates

38. Which of the following statements is true?

A. Sucralose provides 3 kcal/teaspoon.
B. Infants should not be fed honey because it may contain botulism spores.
C. A person who has phenylketonuria (PKU) should avoid products that contain saccharin.
D. Most artificial sweeteners have been banned by the FDA because of safety concerns.

Bloom's Level: 2. Understand

Learning Outcome: 5.02 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Section: 5.01
Topic: Carbohydrates

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

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

Bloom's Level: 2. Understand

Learning Outcome: 5.02 Recognize chemical and common names of nutritive sweeteners and identify common alternative sweeteners.
Section: 5.01
Topic: Carbohydrates

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Chapter 05 - Carbohydrates

40. 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. Cooked oatmeal
B. Fat-free milk
C. Lean beef
D. American cheese

Bloom's Level: 3. Apply

Learning Outcome: 5.07 Explain the health benefits of soluble and insoluble fiber and identify rich food sources of these types of fiber.
Section: 5.05
Topic: Carbohydrates

41. Which of the following statements is true?

A. Dietary fiber includes the stringy material found in tough, overcooked meat.
B. Most Americans do not consume enough dietary fiber.
C. Scientists classify forms of fiber according to their solubility in oil.
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.07 Explain the health benefits of soluble and insoluble fiber and identify rich food sources of these types of fiber.
Section: 5.02
Section: 5.05
Topic: Carbohydrates

42. If your diet supplies more sugar and starch than you need, the excess can be
A. converted to proteins that are metabolized for energy.
B. metabolized to form urea and excreted by the kidneys.
C. unabsorbed by the digestive tract and eliminated in bowel movements.
D. None of these is correct.

Bloom's Level: 2. Understand

Learning Outcome: 5.03 List the functions of carbohydrates in the body and the roles of carbohydrates in health.
Section: 5.06
Topic: Carbohydrates

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Chapter 05 - Carbohydrates

43. Pancreatic amylase

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

Bloom's Level: 1. Remember

Learning Outcome: 5.04 Describe how the body digests carbohydrates and regulates blood glucose.
Section: 5.03
Topic: Carbohydrates
Topic: Human Digestion and Absorption

44. 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. cystic fibrosis.
B. lactose intolerance.
C. botulism poisoning.
D. amylase deficiency.

Bloom's Level: 3. Apply

Learning Outcome: 5.08 Define lactose intolerance, explain why the condition occurs, and discuss dietary measures that will reduce signs
and symptoms of the disorder.
Topic: Carbohydrates
Topic: Human Digestion and Absorption

45. 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. insulin
B. aldosterone
C. glucagon
D. thyroxin

Bloom's Level: 1. Remember

Learning Outcome: 5.04 Describe how the body digests carbohydrates and regulates blood glucose.
Topic: Carbohydrates
Topic: Metabolism

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Chapter 05 - Carbohydrates

46. 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. ketone bodies
B. glycogen stores
C. muscle fibers
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.05 Discuss differences between type 1 and type 2 diabetes and list commons signs and symptoms of each disorder.
Section: 5.03
Topic: Carbohydrates
Topic: Metabolism

47. 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. decrease her son's intake of dietary fiber.

B. have her son tested for type 1 diabetes.
C. have her son treated for cystic fibrosis.
D. limit her son's intake of fluids.

Bloom's Level: 3. Apply

Learning Outcome: 5.05 Discuss differences between type 1 and type 2 diabetes and list commons signs and symptoms of each disorder.
Section: 5.06
Topic: Carbohydrates

48. 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: 5.05 Discuss differences between type 1 and type 2 diabetes and list commons signs and symptoms of each disorder.
Section: 5.06
Topic: Carbohydrates

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Chapter 05 - Carbohydrates

49. 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: 5.05 Discuss differences between type 1 and type 2 diabetes and list commons signs and symptoms of each disorder.
Section: 5.06
Topic: Carbohydrates

50. Bryan has type 2 diabetes. Which of the following conditions is a sign or symptom of this
chronic disease?
A. Frequent urination
B. Excessive thirst
C. Male impotence
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.05 Discuss differences between type 1 and type 2 diabetes and list commons signs and symptoms of each disorder.
Section: 5.06
Topic: Carbohydrates

51. Marissa is concerned about her risk of type 2 diabetes. To reduce her risk of this disease,
Marissa should
A. take iron supplements daily.
B. avoid gaining excess weight.
C. use foods that are artificially sweetened.
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.06 Identify risk factors for type 2 diabetes and measures that may prevent this disease.
Section: 5.06
Topic: Carbohydrates

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Chapter 05 - Carbohydrates

52. Pearson's mother and father have type 2 diabetes. To reduce his risk of this disease,
Pearson should
A. consume a high-fiber diet.
B. avoid gaining excess weight.
C. exercise regularly.
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.06 Identify risk factors for type 2 diabetes and measures that may prevent this disease.
Section: 5.06
Topic: Carbohydrates

53. 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. prepare low-fat, high-fiber foods for him to eat.
C. protect him from excess sun exposure.
D. None of these is correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.05 Discuss differences between type 1 and type 2 diabetes and list commons signs and symptoms of each disorder.
Section: 5.06
Topic: Carbohydrates

54. Which of the following statements is true?

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

Bloom's Level: 1. Remember

Learning Outcome: 5.07 Explain the health benefits of soluble and insoluble fiber and identify rich food sources of these types of fiber.
Section: 5.02
Section: 5.06
Topic: Carbohydrates

5-19
Chapter 05 - Carbohydrates

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

Bloom's Level: 1. Remember

Learning Outcome: 5.07 Explain the health benefits of soluble and insoluble fiber and identify rich food sources of these types of fiber.
Section: 5.02
Topic: Carbohydrates

56. 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. 300
B. 400
C. 500
D. 600

Bloom's Level: 3. Apply

Section: 5.01
Section: 5.04
Topic: Carbohydrates

57. Which of the following statements is true?

A. People who have excess body fat are more likely to develop type 1 diabetes than type 2
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. None of these is correct.

Bloom's Level: 2. Understand

Learning Outcome: 5.05 Discuss differences between type 1 and type 2 diabetes and list commons signs and symptoms of each disorder.
Learning Outcome: 5.09 Explain the difference between glycemic index and glycemic load.
Section: 5.06
Topic: Carbohydrates

5-20
Chapter 05 - Carbohydrates

58. Which of the following statements is true?

A. People who have excess body fat are more likely to develop type 1 diabetes than type 2
diabetes.
B. To remain healthy, your fasting blood glucose level should be between 70 and 100 mg/dl.
C. A healthy person's hemoglobin A1c level is greater than 7.5%.
D. All of these are correct.

Bloom's Level: 2. Understand

Learning Outcome: 5.05 Discuss differences between type 1 and type 2 diabetes and list commons signs and symptoms of each disorder.
Learning Outcome: 5.09 Explain the difference between glycemic index and glycemic load.
Section: 5.06
Topic: Carbohydrates

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

Bloom's Level: 3. Apply

Learning Outcome: 5.07 Explain the health benefits of soluble and insoluble fiber and identify rich food sources of these types of fiber.
Section: 5.06
Topic: Carbohydrates

60. Insulin
A. helps glucose enter cells.
B. stimulates cells to break down glycogen for energy.
C. is released during fasting periods, such as between meals.
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.04 Describe how the body digests carbohydrates and regulates blood glucose.
Section: 5.03
Topic: Carbohydrates

5-21
Chapter 05 - Carbohydrates

61. Glucagon
A. helps glucose enter cells.
B. stimulates cells to store glucose as glycogen.
C. raises blood glucose levels.
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.04 Describe how the body digests carbohydrates and regulates blood glucose.
Section: 5.03
Topic: Carbohydrates

62. Which of the following statements is true?

A. In the United States, type 2 diabetes is more common than type 1 diabetes.
B. The primary sign of diabetes mellitus is hyperglycemia.
C. A person with diabetes who takes too much insulin is likely to experience hypoglycemia.
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.05 Discuss differences between type 1 and type 2 diabetes and list commons signs and symptoms of each disorder.
Section: 5.06
Topic: Metabolism

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

Bloom's Level: 1. Remember

Learning Outcome: 5.06 Identify risk factors for type 2 diabetes and measures that may prevent this disease.
Section: 5.06
Topic: Metabolism

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Chapter 05 - Carbohydrates

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

Bloom's Level: 1. Remember

Learning Outcome: 5.06 Identify risk factors for type 2 diabetes and measures that may prevent this disease.
Section: 5.06
Topic: Metabolism

65. Five-year-old Layla consumes a lot of sugary snacks. According to scientific evidence,
which of the following conditions is clearly associated with her diet?
A. Tooth decay
B. Type 1 diabetes
C. Attention deficit hyperactivity disorder
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.03 List the functions of carbohydrates in the body and the roles of carbohydrates in health.
Section: 5.06
Topic: Carbohydrates

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

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Section: 5.03
Topic: Carbohydrates

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Chapter 05 - Carbohydrates

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

A. The Nutrition Facts panel does not provide information about total carbohydrates in a
serving of food.
B. The list of ingredients on food packages does not have to include added sugars.
C. Information about the soluble and insoluble fiber contents of a food may be provided in
the Nutrition Facts panel.
D. None of these is correct.

Bloom's Level: 1. Remember

Section: 5.05
Topic: Carbohydrates

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

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.02
Topic: Carbohydrates

69. Table sugar is nearly _____ carbohydrate.

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

Bloom's Level: 1. Remember

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Topic: Carbohydrates

5-24
Chapter 05 - Carbohydrates

70. 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. Sucrose
B. Aspartame
C. Honey
D. Molasses

Bloom's Level: 2. Understand

Learning Outcome: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Topic: Carbohydrates

71. 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. increase her intake of foods that contain insoluble fiber.
C. use colon cleansing enemas daily.
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.07 Explain the health benefits of soluble and insoluble fiber and identify rich food sources of these types of fiber.
Section: 5.05
Topic: Carbohydrates

72. Which of the following statements is true?

A. In the human body, sugar acts as an addictive drug, producing the same effects as nicotine
and cocaine.
B. People who drink regular soft drinks may gain weight, especially if they do not reduce
their intake of energy from solid foods.
C. Sugars and other carbohydrates comprise over 80% of the average American's total energy
intake.
D. All of these are correct.

Bloom's Level: 2. Understand

Section: 5.04
Section: 5.06
Topic: Carbohydrates

5-25
Chapter 05 - Carbohydrates

73. Which of the following foods has a high glycemic index (70 or more)?
A. peanuts
B. Baked potato
C. Fat-free milk
D. Banana

Bloom's Level: 1. Remember

Learning Outcome: 5.09 Explain the difference between glycemic index and glycemic load.
Section: Highlight
Topic: Carbohydrates

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

Bloom's Level: 1. Remember

Learning Outcome: 5.09 Explain the difference between glycemic index and glycemic load.
Section: Highlight
Topic: Carbohydrates

75. Which of the following foods has a high glycemic index (70 or more)?
A. Gatorade
B. Jelly beans
C. Popcorn
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.09 Explain the difference between glycemic index and glycemic load.
Section: Highlight
Topic: Carbohydrates

5-26
Chapter 05 - Carbohydrates

76. Which of the following foods has a high glycemic index (70 or more)?
A. Cornflakes cereal
B. Raw carrots
C. Baked beans
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.09 Explain the difference between glycemic index and glycemic load.
Section: Highlight
Topic: Carbohydrates

77. Which of the following foods has a high glycemic index (70 or more)?
A. Raw carrots
B. Peanuts
C. Honey
D. None of these is correct.

Bloom's Level: 1. Remember

Learning Outcome: 5.09 Explain the difference between glycemic index and glycemic load.
Section: Highlight
Topic: Carbohydrates

78. Manny's blood pressure is normal; his fasting blood glucose level is 120 mg/dl; he is
slightly underweight; and his HbA1c is 7.9. Based on this information, Manny has
A. metabolic syndrome.
B. diabetes.
C. pre-diabetes.
D. diverticulitis.

Bloom's Level: 4. Analyze

Learning Outcome: 5.06 Identify risk factors for type 2 diabetes and measures that may prevent this disease.
Section: 5.06
Topic: Metabolism

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Chapter 05 - Carbohydrates

79. 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 HbA1c is 8.5.
D. None of these is correct.

Bloom's Level: 4. Analyze

Learning Outcome: 5.05 Discuss differences between type 1 and type 2 diabetes and list commons signs and symptoms of each disorder.
Section: 5.06
Topic: Metabolism

80. 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. nerves are more sensitive to pain stimuli.
C. lacteals absorb excess lipids.
D. blood glucose level is difficult to regulate.

Bloom's Level: 3. Apply

Learning Outcome: 5.04 Describe how the body digests carbohydrates and regulates blood glucose.
Section: 5.03
Topic: Metabolism

81. 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. do nothing to intervene, because her blood glucose level is normal.
C. give herself an extra injection of insulin.
D. do not eat anything for the next 5 hours, which provides time for her blood glucose level
to drop to normal naturally.

Bloom's Level: 4. Analyze

Learning Outcome: 5.05 Discuss differences between type 1 and type 2 diabetes and list commons signs and symptoms of each disorder.
Section: 5.06
Topic: Metabolism

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Chapter 05 - Carbohydrates

82. 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. None of these is correct.

Bloom's Level: 4. Analyze

Learning Outcome: 5.05 Discuss differences between type 1 and type 2 diabetes and list commons signs and symptoms of each disorder.
Section: 5.06
Topic: Metabolism

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

Bloom's Level: 3. Apply

Learning Outcome: 5.05 Discuss differences between type 1 and type 2 diabetes and list commons signs and symptoms of each disorder.
Section: 5.06
Topic: Metabolism

84. Yesterday, Angela had a small bowl of cabbage soup; a cheeseburger with mustard and
pickle relish; sweet potato fries; and a glass of iced tea sweetened with sugar for dinner.
Today, she is experiencing more intestinal gas than usual. She suspects the _____ as the cause
of her "gassiness."
A. iced tea sweetened with sugar
B. cheeseburger with mustard and pickle relish
C. sweet potato fries
D. cabbage soup

Bloom's Level: 3. Apply

Learning Outcome: 5.03 List the functions of carbohydrates in the body and the roles of carbohydrates in health.
Section: 5.06
Topic: Carbohydrates

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Chapter 05 - Carbohydrates

85. While hiking on a trail in Yellowstone Park, Bill encountered a black bear. His adrenal
glands responded to the scary situation by releasing a large amount of epinephrine. Why did
Bill's body need epinephrine at this time?
A. To increase his body's sources of energy without having to consume them.
B. To digest starchy foods more slowly, enabling intestinal cells to absorb more nucleic acids
as a result.
C. To increase the level of B-vitamins stored in his muscles.
D. To decrease the amount of fatty acids circulating through his liver.

Bloom's Level: 3. Apply

Learning Outcome: 5.04 Describe how the body digests carbohydrates and regulates blood glucose.
Section: 5.06
Topic: Metabolism

86. While walking through her neighborhood, Jenna was attacked by a large dog. Her adrenal
glands responded to the frightening situation by releasing a large amount of epinephrine. Why
did Jenna's body need epinephrine at this time?
A. To increase her body's stores of fat and protein.
B. To decrease the amount of fatty acids circulating through her liver.
C. To increase the level of B-vitamins in her bloodstream.
D. None of these is correct.

Bloom's Level: 3. Apply

Learning Outcome: 5.04 Describe how the body digests carbohydrates and regulates blood glucose.
Section: 5.06
Topic: Metabolism

87. 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: 5.01 Identify the major carbohydrates in human diets and their major food sources.
Section: 5.01
Topic: Carbohydrates

5-30