Transcript 4. Carbohydrates

Chapter 4 Clicker Questions
Chapter 4:
Carbohydrates:
Plant-Derived
Energy Nutrients
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Glucose, fructose, and galactose are
a)
b)
c)
d)
monosaccharides.
disaccharides.
oligosaccharides.
polysaccharides.
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Glucose, fructose, and galactose are
a)
b)
c)
d)
monosaccharides.
disaccharides.
oligosaccharides.
polysaccharides.
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Beta bonds are found linking monosaccharides
within
a)
b)
c)
d)
lactose.
resistant starches.
cellulose.
all of the above.
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Beta bonds are found linking monosaccharides
within
a)
b)
c)
d)
lactose.
resistant starches.
cellulose.
all of the above.
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Insoluble fibers
a) are viscous, forming a gel when wet.
b) can be fermented by bacteria residing in the colon.
c) are generally found in whole grains, as well as
many vegetables and some fruits.
d) include pectins, fructans, gums, and mucilages.
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Insoluble fibers
a) are viscous, forming a gel when wet.
b) can be fermented by bacteria residing in the colon.
c) are generally found in whole grains, as well as
many vegetables and some fruits.
d) include pectins, fructans, gums, and mucilages.
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The glycemic index rates
a) the potential of foods to prompt the secretion of
pancreatic amylase.
b) the potential of foods to raise blood glucose
and insulin levels.
c) the ratio of insulin to cortisol in the blood following
a carbohydrate-rich meal.
d) the potential of a given diet for increasing the risk
for diabetes.
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The glycemic index rates
a) the potential of foods to prompt the secretion of
pancreatic amylase.
b) the potential of foods to raise blood glucose
and insulin levels.
c) the ratio of insulin to cortisol in the blood following
a carbohydrate-rich meal.
d) the potential of a given diet for increasing the risk
for diabetes.
© 2017 Pearson Education, Inc.
Glucose
a) is the predominant energy source used by our
bodies at rest.
b) is obtained from the breakdown of muscle
glycogen reserves maintains blood glucose levels
between meals.
c) can be released from the breakdown of ketones to
meet body needs when carbohydrate intake is low.
d) can be metabolized for energy very quickly
either with or without oxygen.
© 2017 Pearson Education, Inc.
Glucose
a) is the predominant energy source used by our
bodies at rest.
b) is obtained from the breakdown of muscle
glycogen reserves maintains blood glucose levels
between meals.
c) can be released from the breakdown of ketones to
meet body needs when carbohydrate intake is low.
d) can be metabolized for energy very quickly
either with or without oxygen.
© 2017 Pearson Education, Inc.
Which of the following statements about the DRIs
for carbohydrates is true?
a) The current AI for fiber adults 19 years of age and
older is 130 g per day.
b) The AMDR for carbohydrates is 45% to 65% of
total energy intake.
c) The RDA for carbohydrates covers the amount of
carbohydrate needed to support daily activities.
d) A key DRI for carbohydrates is to make half of your
grain choices whole grains.
© 2017 Pearson Education, Inc.
Which of the following statements about the DRIs
for carbohydrates is true?
a) The current AI for fiber adults 19 years of age and
older is 130 g per day.
b) The AMDR for carbohydrates is 45% to 65% of
total energy intake.
c) The RDA for carbohydrates covers the amount of
carbohydrate needed to support daily activities.
d) A key DRI for carbohydrates is to make half of your
grain choices whole grains.
© 2017 Pearson Education, Inc.
Research evidence supports an association
between
a) sugar consumption and hyperactivity in children.
b) a high-sugar diet and obesity.
c) consumption of high-fructose corn syrup and
increased sensitivity of body cells to insulin.
d) exceeding the Institute of Medicine's upper
tolerable intake limit for sugar and an increased
risk for heart disease.
© 2017 Pearson Education, Inc.
Research evidence supports an association
between
a) sugar consumption and hyperactivity in children.
b) a high-sugar diet and obesity.
c) consumption of high-fructose corn syrup and
increased sensitivity of body cells to insulin.
d) exceeding the Institute of Medicine's upper
tolerable intake limit for sugar and an increased
risk for heart disease.
© 2017 Pearson Education, Inc.
Good sources of fiber include
a) legumes and other vegetables, fruits, whole
grains, and nuts and seeds.
b) potatoes and other starchy vegetables, fruit juices,
grains, and dairy foods.
c) meat, fish, poultry, and tofu.
d) rice and pasta, peanut butter, eggs, and yogurt and
other fermented dairy foods.
© 2017 Pearson Education, Inc.
Good sources of fiber include
a) legumes and other vegetables, fruits, whole
grains, and nuts and seeds.
b) potatoes and other starchy vegetables, fruit juices,
grains, and dairy foods.
c) meat, fish, poultry, and tofu.
d) rice and pasta, peanut butter, eggs, and yogurt and
other fermented dairy foods.
© 2017 Pearson Education, Inc.
Aspartame should not be consumed by people
who have
a)
b)
c)
d)
phenylketonuria.
type 1 diabetes.
lactose intolerance.
a milk allergy.
© 2017 Pearson Education, Inc.
Aspartame should not be consumed by people
who have
a)
b)
c)
d)
phenylketonuria.
type 1 diabetes.
lactose intolerance.
a milk allergy.
© 2017 Pearson Education, Inc.
Type 1 diabetes
a) typically arises in middle and older adulthood.
b) is a progressive disorder in which body cells
become less responsive to insulin.
c) is characterized by autoimmune destruction of
the beta cells of the pancreas.
d) can be prevented by maintaining a healthful body
weight.
© 2017 Pearson Education, Inc.
Type 1 diabetes
a) typically arises in middle and older adulthood.
b) is a progressive disorder in which body cells
become less responsive to insulin.
c) is characterized by autoimmune destruction of
the beta cells of the pancreas.
d) can be prevented by maintaining a healthful body
weight.
© 2017 Pearson Education, Inc.