Test Bank Nutrition and Diet Therapy 8th Edition – Linda Kelly DeBruyne (Author), Kathryn Pinna (Author), Eleanor Noss Whitney

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Chapter 2 – Carbohydrates

Answer, K/A, page(s) K = knowledge question; A = application question


T K 34 1. Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.

F K 36 2. Most food fiber is kcalorie-free.

T A 40 3. A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Guide recommendations, the client’s sugar intake is within the guidelines.

F K 39 4. Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks.

F A 48 5. A client consumes 2000 kcalories per day and 200 grams of carbohydrate. This person meets the current dietary recommendations for carbohydrate intake.

T A 48, 50 6. Cindy consumed 2 servings of vegetables, 2 servings of fruit, 5 servings of whole grains, and 2 servings of legumes during the day. Cindy meets the DV recommendation for fiber for the day.

Multiple Choice

a K 34 1. The main function of carbohydrates in the body is to:
a. furnish the body with energy.
b. provide material for synthesizing cell walls.
c. synthesize fat.
d. insulate the body to prevent heat loss.

c K 34 2. Which of the following is a simple carbohydrate?
a. starch
b. glycogen
c. sucrose
d. some fibers

a K 34 3. The _____ are the basic units of all carbohydrates.
a. monosaccharides
b. disaccharides
c. polysaccharides
d. sucrose molecules

e K 34-35 4. Three monosaccharides important in nutrition are:
a. glucose, lactose, and fructose.
b. fructose, glucose, and sucrose.
c. maltose, fructose, and lactose.
d. galactose, sucrose, and lactose.
e. fructose, glucose, and galactose.

d K 34 5. The primary source of energy for the brain and nervous system under normal conditions is:
a. sucrose.
b. amino acids.
c. fructose.
d. glucose.
e. fatty acids.

b K 35 6. The hormone that moves glucose from the blood into the cells is:
a. glucagon.
b. insulin.
c. testosterone.
d. sucrose.

d K 35 7. Which of the following does not come exclusively from plants?
a. glucose
b. maltose
c. fructose
d. galactose

a K 35 8. Fructose is:
a. the sweetest of the sugars.
b. known as milk sugar.
c. abundant in whole grains.
d. also known as dextrose.

d K 35 9. Fructose occurs naturally in:
a. bread.
b. milk.
c. meats.
d. fruits.

d K 35 10. Which monosaccharide is found most often in nature as a part of a disaccharide?
a. glucose
b. fructose
c. maltase
d. galactose

c K 35 11. Which of the following compounds is a disaccharide?
a. glucose
b. fructose
c. lactose
d. galactose

b K 35 12. All of the following terms are used to describe sucrose except:
a. white sugar.
b. milk sugar.
c. table sugar.
d. cane sugar.

b K 35 13. The most familiar source of sucrose is:
a. bread.
b. table sugar.
c. milk.
d. meat.
e. fruit.
d A 35 14. The principle carbohydrate in cakes and cookies is:
a. fructose.
b. galactose.
c. maltose.
d. sucrose.

a K 35 15. One molecule of sucrose contains _____ molecule(s) of glucose.
a. one
b. two
c. three
d. four

d K 35 16. Which of the following is the principal carbohydrate in milk?
a. galactose
b. fructose
c. sucrose
d. lactose

b K 35 17. Chemically, lactose is a:
a. monosaccharide.
b. disaccharide.
c. dextrose.
d. polysaccharide.

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