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Exam 4: The Carbohydrates: Sugars,Starches and Fibers

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Question 31

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Which statement accurately describes lactose intolerance? 

A)  Its prevalence is highest among northern Europeans. 
B)  Symptoms include bloating, abdominal discomfort, and diarrhea. 
C)  Most people who claim to be lactose intolerant have been clinically diagnosed. 
D)  Eliminating milk products from the diet is required to alleviate symptoms. 
E)  Commercially prepared milk products like Lactaid show no benefits to the lactose intolerant.

F) A) and B)
G) C) and E)

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Question 32

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The feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal is called ________.

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Question 33

Multiple Choice

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Which of the following statements about fructose is FALSE? 

MATCHING -Blood glucose level (in mg/dL)signaling hypoglycemia A)20 B)½ cup C)1 cup D)Psyllium E)Insulin F)Amylase G)Grain H)Sucrose I)Lactose J)Fructose K)Stevia L)Glycogen M)Glucagon N)Cellulose O)Hydrolysis P)HFCS Q)Honey R)Water S)Small intestine T)Large intestine

A lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides is called ________.

Which of the following is a monosaccharide sometimes known blood sugar? 

The NHANES studied energy nutrient data over the past 35 years.What were their findings? 

Which of the following is true of carbohydrate cravings and addictions? 

Which sugar is only sold in liquid form and used as a food additive to help preserve freshness and prevent shrinkage? 

Your mother was just diagnosed with type 2 diabetes.She wants to improve both her eating habits and her glucose control.After an Internet search,she has decided to try out a new diet that uses the glycemic index in meal planning.She asks you if you think the diet is practical and beneficial.How do you respond?

Which protein provides about 20 grams of carbohydrate in a ½-cup serving? 

Briefly describe lactose intolerance,including its symptoms and causes and any recommended dietary changes.

MATCHING -Salivary enzyme A)20 B)½ cup C)1 cup D)Psyllium E)Insulin F)Amylase G)Grain H)Sucrose I)Lactose J)Fructose K)Stevia L)Glycogen M)Glucagon N)Cellulose O)Hydrolysis P)HFCS Q)Honey R)Water S)Small intestine T)Large intestine

What of the following terms describes how quickly glucose is absorbed from a food after ingestion,how high blood glucose rises as a result,and how quickly blood glucose returns to normal? 

Since the 1970s,total energy intakes increased by almost 300 kcalories,which all came from an increase in ________ kcalories.

MATCHING -Richest food source of starch A)20 B)½ cup C)1 cup D)Psyllium E)Insulin F)Amylase G)Grain H)Sucrose I)Lactose J)Fructose K)Stevia L)Glycogen M)Glucagon N)Cellulose O)Hydrolysis P)HFCS Q)Honey R)Water S)Small intestine T)Large intestine

MATCHING -A monosaccharide found in fruits A)20 B)½ cup C)1 cup D)Psyllium E)Insulin F)Amylase G)Grain H)Sucrose I)Lactose J)Fructose K)Stevia L)Glycogen M)Glucagon N)Cellulose O)Hydrolysis P)HFCS Q)Honey R)Water S)Small intestine T)Large intestine

Plant polysaccharides composed of many glucose molecules are ________.

Which food will provide 5 to 8 grams of fiber? 

When is glucose available to supply energy to the brain and other tissues?