Carbohydrates

owahler
Quiz by owahler, updated more than 1 year ago
owahler
Created by owahler about 7 years ago
83
3

Description

Carbohydrates quiz for Nutrition students

Resource summary

Question 1

Question
According to most dietary guidelines, what percentage of the day's total energy intake should be furnished by carbs?
Answer
  • 10-30
  • 45-65
  • 55

Question 2

Question
What is the staple grain of the USA?
Answer
  • beans
  • rice
  • wheat
  • barley

Question 3

Question
which of the following is known as blood sugar or dextrose?
Answer
  • sucrose
  • glucose
  • glycose

Question 4

Question
What is the primary storage form of a carb in the body?
Answer
  • glycogen
  • fructose
  • glucose

Question 5

Question
all of the following are sources of dietary carbs except
Answer
  • barley
  • oats
  • legumes
  • fish

Question 6

Question
which of the following is a component of all three dietary disaccharides ?
Answer
  • fructose
  • glucose
  • sucrose

Question 7

Question
the types of atoms found in glucose molecule include all of the following except
Answer
  • Oxygen
  • Hydrogen
  • Nitrogen
  • Carbon

Question 8

Question
Which of the following sugars is not found in plants?
Answer
  • Lactose
  • Starch
  • Glycogen
  • Fiber

Question 9

Question
Which of the following is not a simple carb?
Answer
  • Galactose
  • Starch
  • Maltose

Question 10

Question
All of the following foods are rich sources of soluble fiber except
Answer
  • Wheat Bran
  • oats
  • citrus fruits
  • barley

Question 11

Question
Sugar causes...
Answer
  • Diabetes
  • hyperactivity
  • criminal activity
  • rots teeth
  • high blood pressue
  • fat
  • kidney stones

Question 12

Question
What percentage of calories do carbs come from?
Answer
  • 50%
  • 80%

Question 13

Question
What carb source is popular in Europe/N.America?
Answer
  • rice
  • corn
  • wheat
  • barley

Question 14

Question
Carbs are made up of carbon dioxide form the air, water from the sun, and energy from the soil.
Answer
  • True
  • False

Question 15

Question
Are carbohydrates an organic compound?
Answer
  • True
  • False

Question 16

Question
Why are Carbs popular in a diet?
Answer
  • Least expensive of the energy yielding nutrients
  • The highest yield of energy per acre of land
  • widely available
  • make up the major source for the world
  • most easily obtained energy-yielding nutrient
  • most readily digestible form of energy
  • all the above

Question 17

Question
What is the primary role of a Carb?
Answer
  • To supply energy
  • to give sugar to the body

Question 18

Question
Mono, Di, and Polysaccharides are the three sugar units.
Answer
  • True
  • False

Question 19

Question
Which sugar unit is the base for all units?
Answer
  • glycogen
  • glucose

Question 20

Question
Dextrose is defined as...
Answer
  • 5-10% in chart
  • goes in IV to keep hydrated
  • more than one

Question 21

Question
Glucose is important because...
Answer
  • Form that Carbs circulate into the bloodstream
  • It's bitter
  • Dextrose
  • Most abundant in nature

Question 22

Question
Does fructose have the same chemical structure as glucose?
Answer
  • True
  • False

Question 23

Question
Maltose is the sweetest of all simple sugars.
Answer
  • True
  • False

Question 24

Question
Fructose is converted into what...
Answer
  • glucose
  • corn syrup

Question 25

Question
Galactose is found in nature.
Answer
  • True
  • False

Question 26

Question
Galactose is the primary CHO in milk.
Answer
  • True
  • False

Question 27

Question
Galactose is not produced during digestion
Answer
  • True
  • False

Question 28

Question
Galactose is a disaccharide.
Answer
  • True
  • False

Question 29

Question
Sucrose is made up of what two sugar units.
Answer
  • glucose + galactose
  • galactose + fructose
  • glucose + fructose

Question 30

Question
Sucrose is the sweetest of the Disaccharides because of it's fructose.
Answer
  • True
  • False

Question 31

Question
Sucrose is...
Answer
  • common table sugar
  • 30- 40% of total Kcal
  • provides the natural sweetness in foods
  • most abundant saccharide
  • least sweet DI
  • found in milk

Question 32

Question
Lactose is a DIsaccharide.
Answer
  • True
  • False

Question 33

Question
An example of lactose breaking down is...
Answer
  • yogurt
  • sour milk
  • curdling

Question 34

Question
The sugar units that make up Maltose are...
Answer
  • glucose + galactose
  • galactose + fructose
  • glucose +sucrose
  • glucose + glucose

Question 35

Question
Maltose is a product of CHO digestion.
Answer
  • True
  • False

Question 36

Question
What is an example of a fermenting process for Maltose?
Answer
  • maple syrup
  • beer
  • malt milk

Question 37

Question
Polysaccharides are...
Answer
  • more complex structures
  • product of CHO digestion
  • less soluble
  • more stable
  • abundant in nature

Question 38

Question
The three Polysaccharides are:
Answer
  • starch, sugar, fiber
  • starch, fiber, glucose
  • glucose, sugar, fiber
  • starch, glycogen, fiber

Question 39

Question
Starch is the least important poly in nutrition
Answer
  • True
  • False

Question 40

Question
What is the recommended CHO intake?
Answer
  • 50- 60 %
  • 55%

Question 41

Question
Starches are...
Answer
  • easy storage or hard to find
  • plant sources only
  • most abundant source in the whole wide world
  • inexpensive
  • a complex CHO
  • all the above

Question 42

Question
Glycogen is a form of CHO that passes through the body
Answer
  • True
  • False

Question 43

Question
There are large amounts of glycogen in the liver and muscle tissues
Answer
  • True
  • False

Question 44

Question
Glycogen is
Answer
  • essential to maintain storage
  • helpful in sustaining glucose levels

Question 45

Question
Fiber does not
Answer
  • provide energy
  • give plants structure
  • provide structure to plant/cell walls
  • digest
  • resemble starches

Question 46

Question
Fiber is classified by it's solubility.
Answer
  • True
  • False

Question 47

Question
Soluble fiber:
Answer
  • dissolves in water
  • passes the GI tract intact
  • forms a gel
  • lowers cholesterol/glucose

Question 48

Question
The following are soluble fibers: Oats, Barley, Spinach, Bananas
Answer
  • True
  • False

Question 49

Question
Almonds and seeds are soluble fibers.
Answer
  • True
  • False

Question 50

Question
The recommended grams per day for fiber is
Answer
  • 10-16
  • 16-20
  • 25-35

Question 51

Question
The average person gets about 12-20 g per day of fiber.
Answer
  • True
  • False

Question 52

Question
Name the 6 functions of CHO:
Answer
  • Provide energy
  • Protein- sparing action
  • Heart Health
  • Digestive Health
  • Glycogen reserves
  • Prevent Ketosis
  • Allows sugar to enter quickly through blood stream
  • Disease prevention

Question 53

Question
Why is protein-sparing action an important function in CHO?
Answer
  • It spares protein from its major role
  • Reduces inflammation
  • Gets energy from but doesn't want to use unless for tissue growth repair

Question 54

Question
Glycogen reserves means to replenish and balance the body
Answer
  • True
  • False

Question 55

Question
Heart, GI, and Cancer are example of what function of CHO?
Answer
  • Protein-sparing action
  • Heart Health
  • Disease prevention
  • Prevent Ketosis

Question 56

Question
Why is it Preventing Ketosis important?
Answer
  • It is inadequate CHO shifts body's energy metabolism and fat steps in as a energy source (forms Ketosis)
  • It upsets the balance of the body

Question 57

Question
Heart Health Function of CHO is important because:
Answer
  • Glycogen reserve in heart
  • lower blood pressure
  • improve blood lipids
  • reduce inflammation
  • soluble fiber benefit
  • all the above

Question 58

Question
The minimum dietary intake for CHO is how many grams?
Answer
  • 130
  • 200
  • 150
  • 125
Show full summary Hide full summary

Similar

CARBOHYDRATES & SUGARS
Eleanor H
Carbohydrates
kevinlinkovoor
Junior Cert Home Economics: Healthy Eating
dembaba987654321
High and low risk foods
Bob Read
Carbohydrates, Metabolism & spectrometry
tanitia.dooley
specific dietary requirements
a stoddart
Nutrition and Energy Systems.
JoseFINE Capolingua
Applied Poultry Nutrition
Florence Edwards
Carbohydrates
Jubby