Clicker questions the science of NUTRITON 4th by thompson manore and vaughan chapter 04

Chapter 4 Clicker Questions

Chapter 4:
Carbohydrates: Plant-Derived
Energy Nutrients

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Glucose, fructose, and galactose are

a)
b)
c)
d)

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monosaccharides.
disaccharides.
oligosaccharides.
polysaccharides.


Glucose, fructose, and galactose are

a)
b)
c)
d)

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monosaccharides.
disaccharides.
oligosaccharides.
polysaccharides.


Beta bonds are found linking monosaccharides within

a)
b)
c)
d)

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lactose.
resistant starches.
cellulose.
all of the above.


Beta bonds are found linking monosaccharides within

a)
b)
c)
d)

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lactose.
resistant starches.
cellulose.
all of the above.


Insoluble fibers

a)
b)
c)
d)

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are viscous, forming a gel when wet.
can be fermented by bacteria residing in the colon.
are generally found in whole grains, as well as many vegetables and some fruits.
include pectins, fructans, gums, and mucilages.


Insoluble fibers

a)
b)
c)
d)

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are viscous, forming a gel when wet.
can be fermented by bacteria residing in the colon.
are generally found in whole grains, as well as many vegetables and some fruits.
include pectins, fructans, gums, and mucilages.


The glycemic index rates

a)
b)

the potential of foods to prompt the secretion of pancreatic amylase.
the potential of foods to raise blood glucose
and insulin levels.

c)
d)

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the ratio of insulin to cortisol in the blood following a carbohydrate-rich meal.
the potential of a given diet for increasing the risk for diabetes.


The glycemic index rates

a)
b)

c)
d)

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the potential of foods to prompt the secretion of pancreatic amylase.
the potential of foods to raise blood glucose and insulin levels.
the ratio of insulin to cortisol in the blood following a carbohydrate-rich meal.
the potential of a given diet for increasing the risk for diabetes.


Glucose

a)
b)

is the predominant energy source used by our bodies at rest.
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.

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Glucose

a)
b)

is the predominant energy source used by our bodies at rest.
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)

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can be metabolized for energy very quickly either with or without oxygen.


Which of the following statements about the DRIs for carbohydrates is true?

a)
b)
c)

The current AI for fiber adults 19 years of age and older is 130 g per day.
The AMDR for carbohydrates is 45% to 65% of total energy intake.
The RDA for carbohydrates covers the amount of carbohydrate needed to support daily
activities.

d)

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A key DRI for carbohydrates is to make half of your grain choices whole grains.


Which of the following statements about the DRIs for carbohydrates is true?

a)
b)
c)

The current AI for fiber adults 19 years of age and older is 130 g per day.
The AMDR for carbohydrates is 45% to 65% of total energy intake.
The RDA for carbohydrates covers the amount of carbohydrate needed to support daily
activities.

d)

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A key DRI for carbohydrates is to make half of your grain choices whole grains.

Research evidence supports an association between

a)
b)
c)
d)

sugar consumption and hyperactivity in children.
a high-sugar diet and obesity.
consumption of high-fructose corn syrup and increased sensitivity of body cells to insulin.
exceeding the Institute of Medicine's upper tolerable intake limit for sugar and an
increased risk for heart disease.

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Research evidence supports an association between

a)
b)
c)
d)

sugar consumption and hyperactivity in children.
a high-sugar diet and obesity.
consumption of high-fructose corn syrup and increased sensitivity of body cells to insulin.
exceeding the Institute of Medicine's upper tolerable intake limit for sugar and an
increased risk for heart disease.

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Good sources of fiber include

a)

legumes and other vegetables, fruits, whole
grains, and nuts and seeds.

b)
c)
d)

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potatoes and other starchy vegetables, fruit juices, grains, and dairy foods.
meat, fish, poultry, and tofu.
rice and pasta, peanut butter, eggs, and yogurt and other fermented dairy foods.


Good sources of fiber include

a)
b)
c)
d)

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legumes and other vegetables, fruits, whole grains, and nuts and seeds.

potatoes and other starchy vegetables, fruit juices, grains, and dairy foods.
meat, fish, poultry, and tofu.
rice and pasta, peanut butter, eggs, and yogurt and other fermented dairy foods.


Aspartame should not be consumed by people who have

a)
b)
c)
d)

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phenylketonuria.
type 1 diabetes.
lactose intolerance.
a milk allergy.


Aspartame should not be consumed by people who have

a)
b)
c)
d)

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phenylketonuria.

type 1 diabetes.
lactose intolerance.
a milk allergy.


Type 1 diabetes

a)
b)
c)

typically arises in middle and older adulthood.
is a progressive disorder in which body cells become less responsive to insulin.
is characterized by autoimmune destruction of
the beta cells of the pancreas.

d)

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can be prevented by maintaining a healthful body weight.


Type 1 diabetes

a)
b)
c)
d)

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typically arises in middle and older adulthood.
is a progressive disorder in which body cells become less responsive to insulin.
is characterized by autoimmune destruction of the beta cells of the pancreas.
can be prevented by maintaining a healthful body weight.