Julie AYRES
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Carbohydrates quiz for Nutrition students

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Carbohydrates

Question 1 of 58

1

According to most dietary guidelines, what percentage of the day's total energy intake should be furnished by carbs?

Select one of the following:

  • 10-30

  • 45-65

  • 55

Explanation

Question 2 of 58

1

What is the staple grain of the USA?

Select one of the following:

  • beans

  • rice

  • wheat

  • barley

Explanation

Question 3 of 58

1

which of the following is known as blood sugar or dextrose?

Select one of the following:

  • sucrose

  • glucose

  • glycose

Explanation

Question 4 of 58

1

What is the primary storage form of a carb in the body?

Select one of the following:

  • glycogen

  • fructose

  • glucose

Explanation

Question 5 of 58

1

all of the following are sources of dietary carbs except

Select one of the following:

  • barley

  • oats

  • legumes

  • fish

Explanation

Question 6 of 58

1

which of the following is a component of all three dietary disaccharides ?

Select one of the following:

  • fructose

  • glucose

  • sucrose

Explanation

Question 7 of 58

1

the types of atoms found in glucose molecule include all of the following except

Select one of the following:

  • Oxygen

  • Hydrogen

  • Nitrogen

  • Carbon

Explanation

Question 8 of 58

1

Which of the following sugars is not found in plants?

Select one of the following:

  • Lactose

  • Starch

  • Glycogen

  • Fiber

Explanation

Question 9 of 58

1

Which of the following is not a simple carb?

Select one of the following:

  • Galactose

  • Starch

  • Maltose

Explanation

Question 10 of 58

1

All of the following foods are rich sources of soluble fiber except

Select one of the following:

  • Wheat Bran

  • oats

  • citrus fruits

  • barley

Explanation

Question 11 of 58

1

Sugar causes...

Select one or more of the following:

  • Diabetes

  • hyperactivity

  • criminal activity

  • rots teeth

  • high blood pressue

  • fat

  • kidney stones

Explanation

Question 12 of 58

1

What percentage of calories do carbs come from?

Select one of the following:

  • 50%

  • 80%

Explanation

Question 13 of 58

1

What carb source is popular in Europe/N.America?

Select one of the following:

  • rice

  • corn

  • wheat

  • barley

Explanation

Question 14 of 58

1

Carbs are made up of carbon dioxide form the air, water from the sun, and energy from the soil.

Select one of the following:

  • True
  • False

Explanation

Question 15 of 58

1

Are carbohydrates an organic compound?

Select one of the following:

  • True
  • False

Explanation

Question 16 of 58

1

Why are Carbs popular in a diet?

Select one of the following:

  • 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

Explanation

Question 17 of 58

1

What is the primary role of a Carb?

Select one of the following:

  • To supply energy

  • to give sugar to the body

Explanation

Question 18 of 58

1

Mono, Di, and Polysaccharides are the three sugar units.

Select one of the following:

  • True
  • False

Explanation

Question 19 of 58

1

Which sugar unit is the base for all units?

Select one of the following:

  • glycogen

  • glucose

Explanation

Question 20 of 58

1

Dextrose is defined as...

Select one or more of the following:

  • 5-10% in chart

  • goes in IV to keep hydrated

  • more than one

Explanation

Question 21 of 58

1

Glucose is important because...

Select one or more of the following:

  • Form that Carbs circulate into the bloodstream

  • It's bitter

  • Dextrose

  • Most abundant in nature

Explanation

Question 22 of 58

1

Does fructose have the same chemical structure as glucose?

Select one of the following:

  • True
  • False

Explanation

Question 23 of 58

1

Maltose is the sweetest of all simple sugars.

Select one of the following:

  • True
  • False

Explanation

Question 24 of 58

1

Fructose is converted into what...

Select one of the following:

  • glucose

  • corn syrup

Explanation

Question 25 of 58

1

Galactose is found in nature.

Select one of the following:

  • True
  • False

Explanation

Question 26 of 58

1

Galactose is the primary CHO in milk.

Select one of the following:

  • True
  • False

Explanation

Question 27 of 58

1

Galactose is not produced during digestion

Select one of the following:

  • True
  • False

Explanation

Question 28 of 58

1

Galactose is a disaccharide.

Select one of the following:

  • True
  • False

Explanation

Question 29 of 58

1

Sucrose is made up of what two sugar units.

Select one of the following:

  • glucose + galactose

  • galactose + fructose

  • glucose + fructose

Explanation

Question 30 of 58

1

Sucrose is the sweetest of the Disaccharides because of it's fructose.

Select one of the following:

  • True
  • False

Explanation

Question 31 of 58

1

Sucrose is...

Select one or more of the following:

  • common table sugar

  • 30- 40% of total Kcal

  • provides the natural sweetness in foods

  • most abundant saccharide

  • least sweet DI

  • found in milk

Explanation

Question 32 of 58

1

Lactose is a DIsaccharide.

Select one of the following:

  • True
  • False

Explanation

Question 33 of 58

1

An example of lactose breaking down is...

Select one of the following:

  • yogurt

  • sour milk

  • curdling

Explanation

Question 34 of 58

1

The sugar units that make up Maltose are...

Select one of the following:

  • glucose + galactose

  • galactose + fructose

  • glucose +sucrose

  • glucose + glucose

Explanation

Question 35 of 58

1

Maltose is a product of CHO digestion.

Select one of the following:

  • True
  • False

Explanation

Question 36 of 58

1

What is an example of a fermenting process for Maltose?

Select one of the following:

  • maple syrup

  • beer

  • malt milk

Explanation

Question 37 of 58

1

Polysaccharides are...

Select one or more of the following:

  • more complex structures

  • product of CHO digestion

  • less soluble

  • more stable

  • abundant in nature

Explanation

Question 38 of 58

1

The three Polysaccharides are:

Select one of the following:

  • starch, sugar, fiber

  • starch, fiber, glucose

  • glucose, sugar, fiber

  • starch, glycogen, fiber

Explanation

Question 39 of 58

1

Starch is the least important poly in nutrition

Select one of the following:

  • True
  • False

Explanation

Question 40 of 58

1

What is the recommended CHO intake?

Select one of the following:

  • 50- 60 %

  • 55%

Explanation

Question 41 of 58

1

Starches are...

Select one of the following:

  • easy storage or hard to find

  • plant sources only

  • most abundant source in the whole wide world

  • inexpensive

  • a complex CHO

  • all the above

Explanation

Question 42 of 58

1

Glycogen is a form of CHO that passes through the body

Select one of the following:

  • True
  • False

Explanation

Question 43 of 58

1

There are large amounts of glycogen in the liver and muscle tissues

Select one of the following:

  • True
  • False

Explanation

Question 44 of 58

1

Glycogen is

Select one or more of the following:

  • essential to maintain storage

  • helpful in sustaining glucose levels

Explanation

Question 45 of 58

1

Fiber does not

Select one or more of the following:

  • provide energy

  • give plants structure

  • provide structure to plant/cell walls

  • digest

  • resemble starches

Explanation

Question 46 of 58

1

Fiber is classified by it's solubility.

Select one of the following:

  • True
  • False

Explanation

Question 47 of 58

1

Soluble fiber:

Select one or more of the following:

  • dissolves in water

  • passes the GI tract intact

  • forms a gel

  • lowers cholesterol/glucose

Explanation

Question 48 of 58

1

The following are soluble fibers: Oats, Barley, Spinach, Bananas

Select one of the following:

  • True
  • False

Explanation

Question 49 of 58

1

Almonds and seeds are soluble fibers.

Select one of the following:

  • True
  • False

Explanation

Question 50 of 58

1

The recommended grams per day for fiber is

Select one of the following:

  • 10-16

  • 16-20

  • 25-35

Explanation

Question 51 of 58

1

The average person gets about 12-20 g per day of fiber.

Select one of the following:

  • True
  • False

Explanation

Question 52 of 58

1

Name the 6 functions of CHO:

Select one or more of the following:

  • Provide energy

  • Protein- sparing action

  • Heart Health

  • Digestive Health

  • Glycogen reserves

  • Prevent Ketosis

  • Allows sugar to enter quickly through blood stream

  • Disease prevention

Explanation

Question 53 of 58

1

Why is protein-sparing action an important function in CHO?

Select one or more of the following:

  • It spares protein from its major role

  • Reduces inflammation

  • Gets energy from but doesn't want to use unless for tissue growth repair

Explanation

Question 54 of 58

1

Glycogen reserves means to replenish and balance the body

Select one of the following:

  • True
  • False

Explanation

Question 55 of 58

1

Heart, GI, and Cancer are example of what function of CHO?

Select one of the following:

  • Protein-sparing action

  • Heart Health

  • Disease prevention

  • Prevent Ketosis

Explanation

Question 56 of 58

1

Why is it Preventing Ketosis important?

Select one or more of the following:

  • 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

Explanation

Question 57 of 58

1

Heart Health Function of CHO is important because:

Select one of the following:

  • Glycogen reserve in heart

  • lower blood pressure

  • improve blood lipids

  • reduce inflammation

  • soluble fiber benefit

  • all the above

Explanation

Question 58 of 58

1

The minimum dietary intake for CHO is how many grams?

Select one of the following:

  • 130

  • 200

  • 150

  • 125

Explanation

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