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Food Science Carbohydrates Review

Total questions: 24

Worksheet time: 12mins

Name
Class
Date
1.

_______________ produces carbohydrates.

a)

amino acids

b)

stabilizer

c)

green plants

d)

minerals

2.

The most soluble form of sugar is ______________.

a)

fructose

b)

lactose

c)

maltose

d)

galactose

3.

____________ is an amino acid based sweetener.

a)

sucralose

b)

aspartame

c)

splenda

d)

saccharine

4.

The food industry uses complex carbohydrates to provide ______.

a)

sweetness

b)

flavor

c)

texture

d)

moistness

5.

An artificial sweetener that is chlorinated sucrose derivative is ___________________.

a)

saccharine

b)

sucralose

c)

maltose

d)

aspartame

6.

If a person has diabetes, they should increase their intake of _________________.

a)

proteins

b)

dairy products

c)

simple carbohydrates

d)

complex carbohydrates

7.

_____________ is a type of simple sweetener.

a)

sucralose

b)

molasses

c)

splenda

d)

aspartame

8.

Single sugars, including glucose, that are the building blocks of all other sugars and carbohydrates.

a)

monosaccharide

b)

polysaccharide

c)

disaccharide

d)

trisaccharide

9.

______ is complication of type 1 diabetes.

a)

obesity

b)

hypertension

c)

coma

d)

high blood pressure

10.

Sugars made up of two or more monosaccharide bonded together are ___________.

a)

polysaccharide

b)

disaccharide

c)

trisaccharide

d)

dexosaccharide

11.

___________ is a job of starches.

a)

Filler

b)

Stabilizer

c)

Bonder

d)

Sweetener

12.

________ is abnormally low level of blood glucose.

a)

gestational diabetes

b)

type 1 diabetes

c)

hypoglycemia

d)

type 2 diabetes

13.

A person with diabetes should avoid foods containing __________.

a)

complex carbohydrates

b)

stabilizers

c)

sodium

d)

fiber

14.

A complication of Type 2 diabetes is ____________.

a)

coma

b)

obesity

c)

high blood pressure

d)

stroke

15.

____________ is a condition in which the body cannot regulate blood glucose levels.

a)

diabetes

b)

Type 1 diabetes

c)

hypoglycemia

d)

gestational diabetes

16.

__________ are used by the food industry to provide sweetness in food.

a)

stabilizers

b)

simple carbohydrates

c)

fillers

d)

aspartames

17.

Symptoms of __________ are weakness, nausea, and dizziness.

a)

high blood pressure

b)

diabetes

c)

gestational diabetes

d)

hypoglycemia

18.

Maltose is a combination of ______________ .

a)

fructose and galactose

b)

glucose and glucose

c)

galactose and galactose

d)

fructose and glucose

19.

Glucose is crucial to the functioning of which system in the body?

a)

excretory

b)

digestive

c)

cardiovascular

d)

nervous

20.

Sucrose is a combination of __________________.

a)

glucose and fructose

b)

galactose and glucose

c)

fructose and galactose

d)

galactose and galactose

21.

An organ that may be affected by too much glucose is the _____.

a)

heart

b)

lungs

c)

kidney

d)

liver

22.

Lactose is a combination of _____________.

a)

galactose and glucose

b)

fructose and galactose

c)

glucose and fructose

d)

galactose and galactose

23.

The main carbohydrate found in the body is __________.

a)

Galactose

b)

Fructose

c)

Maltose

d)

Glucose

24.

______ percent of diabetes cases are Type 2 diabetes.

a)

60

b)

90

c)

70

d)

80