Nutrition Concepts And Controversies 2nd Edition by Ellie Whitney – Test Bank
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Nutrition Concepts And Controversies 2nd Edition by Ellie Whitney – Test Bank
Chapter 4-The Carbohydrates: Sugar, Starch, Glycogen, and Fibre
MULTIPLE CHOICE
1. Which of the following animal-derived foods contains significant amounts of carbohydrates?
|
a. |
poultry |
|
b. |
beef |
|
c. |
eggs |
|
d. |
milk |
ANS: D PTS: 1 REF: Page 108
2. What class of fibers is often gummy and used to add thickness to foods?
|
a. |
nonviscous |
|
b. |
crude |
|
c. |
total |
|
d. |
soluble |
ANS: D PTS: 1 REF: Page 111
3.Which of the following monosaccharides is responsible for the sweet taste of fruit?
|
a. |
glucose |
|
b. |
galactose |
|
c. |
sucrose |
|
d. |
fructose |
ANS: D PTS: 1 REF: Page 108
4.Which of the following sugars is formed when fructose and glucose are bonded together?
|
a. |
fruit sugar |
|
b. |
table sugar |
|
c. |
malt sugar |
|
d. |
milk sugar |
ANS: B PTS: 1 REF: Page 109
5.Which of the following is the most-used monosaccharide inside the body?
|
a. |
glucose |
|
b. |
fructose |
|
c. |
lactose |
|
d. |
galactose |
ANS: A PTS: 1 REF: Page 109
6.Which of the following groups contains sugars that are all disaccharides?
|
a. |
sucrose, galactose, and maltose |
|
b. |
sucrose, maltose, and lactose |
|
c. |
maltose, fructose, and galactose |
|
d. |
lactose, glucose, and fructose |
ANS: B PTS: 1 REF: Page 109
7.Which of the following sugars is found in germinating seeds?
|
a. |
maltose |
|
b. |
glucose |
|
c. |
sucrose |
|
d. |
fructose |
ANS: A PTS: 1 REF: Page 109
8.Which of the following is one of the complex carbohydrates?
|
a. |
glycogen |
|
b. |
fructose |
|
c. |
starch |
|
d. |
galactose |
ANS:CPTS:1REF:Page 105–110
9.Which of the following can be used to add gumminess or thickness to foods?
|
a. |
pectin |
|
b. |
hulls of seeds |
|
c. |
skins of corn kernels |
|
d. |
bran |
ANS: A PTS: 1 REF: Page 111
10.Which of the following is an example of soluble fibre?
|
a. |
chickpeas |
|
b. |
strings of celery |
|
c. |
bran |
|
d. |
skins of corn kernels |
ANS: A PTS: 1 REF: Page 111
11.The Dietary Reference Intakes (DRI) committee recommends that the percentage of carbohydrate in the daily diet be in what range?
|
a. |
45–47% |
|
b. |
50–60% |
|
c. |
40–60% |
|
d. |
45–65% |
ANS: D PTS: 1 REF: Page 112
12.What is the preferred fuel for most body functions?
|
a. |
fat |
|
b. |
ketones |
|
c. |
carbohydrate |
|
d. |
protein |
ANS: C PTS: 1 REF: Page 112
MAECENAS IACULIS
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ADIPISCING CONVALLIS BULUM
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