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Worksheets

N4 Chapter Review

Total questions: 124

Worksheet time: 1hrs 2mins

Name
Class
Date
1.

Typical chemical formula of carbohydrates

a)

(CH2O)n

b)

C6H12O6

c)

C2HO2

d)

C2H2O2

2.

Which of the following elements are found in the nutrients? (Choose all that apply.)

a)

carbon

b)

hydrogen

c)

oxygen

d)

nitrogen

e)

sulfur

3.

How many bonds can hydrogen form?

a)

1

b)

2

c)

3

d)

4

e)

5

4.

How many bonds can oxygen form?

a)

1

b)

2

c)

3

d)

4

e)

5

5.

How many bonds can nitrogen form?

a)

1

b)

2

c)

3

d)

4

e)

5

6.

How many bonds can carbon form?

a)

1

b)

2

c)

3

d)

4

e)

5

7.

Which of the following are alternate names for monosaccharides? (Choose all that apply.)

a)

single sugars

b)

simple sugars

c)

simple carbohydrates

d)

dietary fibers

e)

starches

8.

All of the following apply to glucose EXCEPT

a)

C6H12O6

b)

monosaccharide

c)

blood sugar

d)

dextrose

e)

energy storage molecule

9.

All of the following apply to fructose EXCEPT

a)

C6H12O6

b)

monosaccharide

c)

fruit sugar

d)

very sweet

e)

insoluble

10.

Glucose

a)
b)
c)
d)
11.

Fructose

a)
b)
c)
d)
12.

Which of the following is FALSE regarding condensation reactions?

a)

link two monosaccharides

b)

one molecule of water is released

c)

two molecules become linked by an oxygen molecule

d)

commonly occurs during digestion

e)

could produce sucrose

13.

Name the type of reaction shown.

a)

hydrolysis

b)

condensation

c)

bonding

d)

digestion

14.

Name the type of reaction shown.

a)

hydrolysis

b)

condensation

c)

bonding

d)

digestion

15.

The conversion of glucose into glycogen requires ______________ reaction(s).

a)

hydrolysis

b)

condensation

16.

Identify the components of maltose. (Check all that apply.)

a)

glucose

b)

galactose

c)

fructose

d)

lactose

e)

sucrose

17.

Identify the components of sucrose. (Check all that apply.)

a)

glucose

b)

galactose

c)

fructose

d)

lactose

e)

sucrose

18.

Identify the components of lactose. (Check all that apply.)

a)

glucose

b)

galactose

c)

fructose

d)

glucomannon

e)

sucrose

19.

Also called "table sugar"

a)

sucrose

b)

lactose

c)

maltose

d)

starch

e)

glucose

20.

Also called "milk sugar"

a)

sucrose

b)

lactose

c)

maltose

d)

starch

e)

glucose

21.

Food is not a significant source of this polysaccharide

a)

glycogen

b)

starch

c)

fiber

d)

lactose

e)

glucose

22.
a)

glycogen

b)

galactose

c)

lactose

d)

maltose

23.

a)

starch

b)

oligosaccharide

c)

fructose

d)

maltose

24.

Which of the following are legumes? (Check all that apply.)

a)

pinto beans

b)

garbanzos

c)

millet

d)

cassava

e)

potatoes

25.

Which of the following is a good source of starches?

a)

oats

b)

milk

c)

sugarcane

d)

meats

26.

Most fibers are disaccharides.

a)

True

b)

False

27.

Celery "strings" and corn kernel skins are often visible in feces and can benefit the GI tract because they are made of

a)

insoluble fibers

b)

soluble fibers

c)

viscous fibers

d)

fermentable fibers

28.

Fermentable fibers are digested by

a)

humans

b)

bacteria

c)

condensation reactions

d)

plants

e)

stomach acid

29.
a)

dietary fiber

b)

functional fiber

c)

total fiber

30.

Non-starch polysaccharides are also known as

a)

fibers

b)

oligosaccharides

c)

starches

d)

glycogens

e)

tubers

31.

Digestive enzyme found in the mouth

a)

amylase

b)

amylose

c)

maltase

d)

sucrase

e)

lactase

32.

Which two organs carry out most carbohydrate digestion?

a)

mouth

b)

stomach

c)

small intestine

d)

liver

e)

large intestine

33.

Carbohydrate digestion occurs in the stomach.

a)

True

b)

False

34.

The carbohydrate type that contribute the most to satiety is

a)

monosacharides

b)

disaccharides

c)

starches

d)

fibers

35.

Lactase converts Lactose to Glucose + ____________________

a)

Fructose

b)

Glucose

c)

Galactose

d)

Maltose

36.

Maltase converts Maltose to Glucose + ____________________

a)

Fructose

b)

Glucose

c)

Galactose

d)

Maltose

37.

Sucrase converts Sucrose to Glucose + ____________________

a)

Fructose

b)

Glucose

c)

Galactose

d)

Maltose

38.

Stool is softened for elimination by

a)

fibers absorbing water

b)

bacteria fermenting fibers

c)

monosaccharides being transported into the blood

d)

pancreatic enzymes

39.

Which of the following is NOT a significant source of resistant starches?

a)

bananas

b)

potatoes

c)

milk

d)

legumes

e)

grains

40.

Beans are high in FODMAP.

a)

True

b)

False

41.

Lactose is found in milk or ice cream.

a)

True

b)

False

42.

Therapeutic diet refers to

a)

diabetes

b)

food allergies

c)

the use of diet or certain foods in the treatment and

management of diseases.

d)

a medical condition

43.

Which of the following are high in FODMAP?

a)

wheat

b)

milk

c)

onions

d)

legumes

e)

chicken

44.

Glucose is transported into intestinal lining cells via

a)

osmosis

b)

passive transport

c)

active transport

d)

endocytosis

45.

Blood leaves the small intestine and head to the liver via the

a)

hepatic portal vein

b)

aorta

c)

capillaries

d)

vena cava

e)

abdominal aorta

46.

Fructose and galactose exit the liver intact.

a)

True

b)

False

47.

Intolerance is caused by...

a)

An infection

b)

Deficiency of enzymes that metabolize carbohydrates

48.

Approximately how many adults are lactose intolerant worldwide?

a)

65%

b)

45%

c)

35%

d)

25%

e)

5%

49.

Which nutrients are important components of dairy milk? (Check all that apply.)

a)

Vitamin D

b)

potassium

c)

calcium

d)

protein

e)

sucrose

50.

The overall goal of carbohydrate digestion is to

a)

break carbohydrates down into monosaccharides

b)

generate disaccharides

c)

move fibers into the bloodstream

d)

obtain kcal within the intestinal cells

51.
Hormone that causes blood sugar to be lowered
a)
Glucagon
b)
Glycogen
c)
Insulin
d)
Glucose
52.
Hormone that causes blood sugar to be raised
a)
Glucagon
b)
Glycogen
c)
Insulin
d)
Glucose
53.

Monosaccharide that is found in blood

a)

Maltose

b)

Fructose

c)

Sucrose

d)

Glucose

e)

Starch

54.
Gland that secretes hormones that regulate blood glucose
a)
Liver
b)
Adrenals
c)
Pancreas
d)
Thyroid
55.

A steady or balanced state of the body

a)

Homeostasis

b)

Homeopathy

c)

Negative feedback

d)

Positive feedback

e)

Nutrition

56.

The primary storage sites of glycogen in the human body are

a)

Liver and heart

b)

Brain and skeletal muscle

c)

Liver and brain

d)

Liver and skeletal muscle

57.

The process of converting protein into glucose in times of low carbohydrate intake

a)

glycolysis

b)

glycogenolysis

c)

gluconeogenesis

d)

glucagon

e)

ketosis

58.

Skeletal muscles collectively store about ___% of the body's glycogen stores.

a)

25

b)

45

c)

75

d)

100

59.

Proteins are often needed for purposes other than providing energy. Carbohydrates in the diet support these purposes through

a)

protein condensation action

b)

protein-hydrolytic action

c)

protein-using action

d)

protein-sparing action

60.

Ketosis can be dangerous because it upsets the body's

a)

kcal requirements

b)

acid-base balance

c)

fasting blood glucose levels

d)

peristalsis

61.

Glucose homeostasis can be altered by (Choose all that apply.)

a)

quantity of carbs eaten

b)

quality of carbs eaten

c)

fat eaten with carbs

d)

fiber eaten with carbs

62.

Which of the following is/are a normal fasting blood glucose level(s)? (Choose all that apply.)

a)

70

b)

80

c)

90

d)

100

e)

110

63.

Which hormone is produced by the liver?

a)

insulin

b)

glucagon

c)

both insulin and glucagon

d)

neither insulin nor glucagon

64.

Which hormone is produced when the blood glucose concentration is above normal?

a)

insulin

b)

glucagon

c)

both insulin and glucagon

d)

neither insulin nor glucagon

65.

Which hormone is produced when the blood glucose concentration is below normal?

a)

insulin

b)

glucagon

c)

both insulin and glucagon

d)

neither insulin nor glucagon

66.

Which hormone is transported by the bloodstream?

a)

insulin

b)

glucagon

c)

both insulin and glucagon

d)

neither insulin nor glucagon

67.

Which hormone signals for the conversion of glucose to glycogen?

a)

insulin

b)

glucagon

c)

both insulin and glucagon

d)

neither insulin nor glucagon

68.

Which hormone signals the liver to convert glycogen to glucose?

a)

insulin

b)

glucagon

c)

both insulin and glucagon

d)

neither insulin nor glucagon

69.

Which hormone increases cell membrane permeability to glucose?

a)

insulin

b)

glucagon

c)

both insulin and glucagon

d)

neither insulin nor glucagon

70.

Which hormone activates its function at the pancreas?

a)

insulin

b)

glucagon

c)

both insulin and glucagon

d)

neither insulin nor glucagon

71.

A person has not eaten for 12 hours. Which hormone is likely being produced consistently during this time?

a)

insulin

b)

glucagon

c)

both insulin and glucagon

d)

neither insulin nor glucagon

72.

A person ate a meal rich of carbohydrates. Which hormone is likely produced after the food is digested and absorbed?

a)

insulin

b)

glucagon

c)

both insulin and glucagon

d)

neither insulin nor glucagon

73.

T/F: People can prevent type 2 diabetes

a)

true

b)

false

74.

T/F: People can prevent type 1 diabetes

a)

true

b)

false

75.

T/F: Most people who have type 2 diabetes are overweight

a)

true

b)

false

76.

Diabetes is defined best as...

a)

A metabolic disease characterized by high blood sugar

b)

A metabolic disease characterized by low blood sugar

c)

A family of blood infections

d)

None of the above

77.

Which condition reflects inadequate production of insulin?

a)

type 1 diabetes

b)

type 2 diabetes

c)

type 3 diabetes

d)

hypoglycemia

78.

Which condition reflects insensitivity of cells to insulin?

a)

type 1 diabetes

b)

type 2 diabetes

c)

type 3 diabetes

d)

hypoglycemia

79.

The term "sugars" refers to: (Check all that apply.)

a)

monosaccharides

b)

disaccharides

c)

polysaccharides

d)

fiber

e)

starch

80.

Which of the following is NOT a role of sugars in foods?

a)

allow fermentation by yeasts

b)

preservatives

c)

sweeten the taste

d)

balance acidity

e)

feed the microbiome

81.

The main nutrition concern over too-high sugar intake is

a)

too many kcals for nutrient needs to be met

b)

blood sugar spikes

c)

too few kcals to power the body

d)

more fiber than the intestines could handle

e)

too-high vitamin intake

82.

The average US adult consumes ___ of kcals as sugars.

a)

5%

b)

10%

c)

15%

d)

20%

e)

25%

83.

Refined white sugar with added molasses is known as (a)   sugar.

84.

"Confectioner's sugar" is powdered (a)   .

85.

Refined corn starch is known as _____ _____.

(a)  

86.

HFCS stands for

(a)  

87.

High fructose corn syrup contains 42-55% ______ and the rest is ______.

a)

fructose; glucose

b)

glucose; fructose

c)

sucrose; fructose

d)

lactose; galactose

e)

maltose; sucrose

88.

This sweetener is a by-product of sugar refining and is high in iron and calcium.

a)

molasses

b)

brown sugar

c)

levulose

d)

maple syrup

e)

malt sugar

89.

Sugar taken directly from plants, especially flowers, is called

(a)  

90.

Which of the following is banned in the US due to high levels of contaminants?

a)

raw sugar

b)

turbinado sugar

c)

trehalose

d)

tagatose

91.

"Table sugar" is granulated, refined (a)   .

92.

Dental caries occur when _____ ferment sugars in the mouth, producing enamel-damaging acid.

a)

bacteria

b)

gum cells

c)

plaques

d)

viruses

e)

fungi

93.

The reocmmended daily intake of sugars is less than (a)   % of daily kcals.

94.

People with PKU disease should not consume

a)

aspartame

b)

sucralose

c)

stevia

d)

monk fruit

95.

Which of the following are non-nutritive sweeteners? (Check all that apply.)

a)

aspartame

b)

saccharin

c)

advantame

d)

neotame

e)

xylitol

96.

Which of the following are nutritive sweeteners? (Check all that apply.)

a)

mannitol

b)

saccharin

c)

sorbitol

d)

neotame

e)

xylitol

97.

Nutritive sweeteners are also known as sugar alcohols or (a)   .

98.

Which are "tooth-neutral"?

a)

nutritive sweeteners

b)

natural sugars

c)

non-nutritive sweeteners

99.

Consuming more than 10g of sugar alcohols could cause

a)

diarrhea

b)

laxative effect

c)

flatulence

d)

belching

e)

acid reflux

100.

Eating starches in whole foods has the added benefit of

a)

providing additional nutrients

b)

having lower kcals per gram of carbs

c)

tasting better

d)

reducing bulk in the stool

101.

A food has 28 of total carbs, 3g fiber and 2g sugars. How much starch does it contain in grams?

(a)  

102.

Fiber can bind with bile and eliminate excess ______ from the body.

a)

cholesterol

b)

bile

c)

hemoglobin

d)

sugar

e)

stool

103.

Fiber can reduce overall kcal consumption because it increases

a)

satiety

b)

hunger

c)

thirst

d)

starch content

e)

fatigue

104.

Which of the following is NOT known to be reduced by adequate daily fiber intake?

a)

colorectal cancer

b)

hemorrhoids

c)

appendicitis

d)

diverticulitis

e)

Celiac disease

105.

Eating too much fiber at one time can cause gas, bloating, abdominal pain, and _______ nutrient absorption.

a)

reduce

b)

increase

c)

eliminate

d)

ensure

106.

RDI for total carbs is (a)   g per day.

107.

AMDR for carbs is (a)   to 60% of daily kcals.

108.

The Daily Value intake for fiber is (a)   g in a 2,00kcal diet.

109.

A food label can claim its contents are a "good" source of fiber if they contain at least ___ g of fiber per serving.

a)

1

b)

2.5

c)

5

d)

15

110.

A food label can claim its contents are an "excellent" source of fiber if they contain at least ___ g of fiber per serving.

a)

1

b)

2.5

c)

5

d)

15

111.

The average American consumes only 16g of fiber per day, much lower than the recommended 28g. Which strategy would help to increase fiber intake while keeping kcals in a healthy range.

a)

replace some meat with legumes

b)

replace some sugars with starches

c)

avoid all fats and proteins

d)

increase fruit intake

112.

Which of the following are high-starch vegetables? (Check all that apply.)

a)

corn

b)

peas

c)

potatoes

d)

tomatoes

e)

asparagus

113.

Milk and cheese provide carbs in the form of

a)

sugar

b)

starch

c)

fiber

114.

Protein foods are generally poor in fiber, with the exception of ____ which are high in fiber.

a)

legumes

b)

white meats

c)

red meats

d)

cheeses

115.

Are there really such things as "good carbs" and "bad carbs"?

a)

yes

b)

no

c)

I don't know

d)

But are there good crabs?

116.

Since the 1970s, the average US adult body weight has increased

a)

25-30lbs

b)

0-5lbs

c)

5-10lbs

d)

15-25lbs

117.

Low-carb and low-fat diets typically have similar results.

a)

true

b)

false

118.

Foods containing added sugars are more likely to contribute to weight gain than any other foods.

a)

true

b)

false

119.

Seeking "comfort foods" is often an effort to increase levels of the neurotransmitter _____.

a)

serotonin

b)

dopamine

c)

acetylcholine

d)

GABA

120.

Foods with a high glycemic index trigger some of the same pathways as other forms of reward and pleasure.

a)

true

b)

false

121.

Fructose is metabolized only in the (a)   .

122.

High intake of sugars including fructose can lead to the development of

a)

fatty liver

b)

diabetes

c)

atherosclerosis

d)

weight loss

123.

Which of the following are potential benefits of a low-glycemic diet? (Choose all that apply.)

a)

decreased appetite

b)

richer in nutrients

c)

higher in fiber

d)

better adherence to AMDR recommendations

e)

more "good carbs"

124.

What is the easiest way for the average US adult to reduce sugar intake?

a)

replace sugary drinks with water

b)

avoid desserts

c)

reduce intake of bread and crackers

d)

eat a low-fat diet

e)

use honey instead of other sweeteners