WorksheetsCarbohydrates in the Body
Total questions: 20
Worksheet time: 14mins
What is the primary carbohydrate in dairy products?
sucrose
glycogen
lactose
cellulose
Sugar alcohols include:
sorbitol and xylitol
amylose and amylopectin
sucralose and aspartame
splenda and stevia
What are advantages of companies using HFCS?
it's cheap
foods have increased shelf-life
easy to transport and use in foods
all of these
What does it mean when the FDA has a food or additive on the GRAS list?
it's considered safe for general use
it is always toxic in high doses
it is safe in all amounts, even excessive
it is banned in the US
How does cooking help with digestion and absorption of carbohydrates?
structures are softened and easier to chew and swallow
there is chemical breakdown that occurs
cooking makes foods harder to chew and swallow
cooking drives out excess water
Starch digestion begins in the ________.
mouth
esophagus
stomach
small intestine
All carbohydrates are eventually broken down into what molecule?
fructose
galactose
glucose
glycogen
Hydrolysis of sucrose produces:
glucose and fructose
two glucose molecules
glycogen
glucose and galactose
Which enzyme hydrolyzes maltose?
sucrase
maltase
lactase
insulin
When you are in a "fed" state, what does your body do with extra glucose?
stored as glycogen and/or fat
converted to protein
excreted in urine
all of the above
Which hormone activates glycogen stores when blood sugar is low?
glucagon
insulin
thyroid
cortisol
A food has a "high" glycemic index when:
the food's sugar causes a rapid spike in blood glucose
the food's sugar causes a rapid drop in blood glucose
the food's sugar causes blood glucose to stabilze
the food's sugar is mostly indigestible fiber
The benefit of using glycemic load vs glycemic index is that:
glycemic load factors in portion size
glycemic load factors in how fat and protein affect digestion
glycemic load considers more the "whole food" rather than just the sugar
all of these
What are benefits of dietary fiber?
decreased risk of heart disease and cancer
better hair and skin
increased muscle mass
reduced risk of blindness
Which is NOT associated with excess sugar intake?
ADHD
dental caries (cavities)
nutrient deficiencies due to poor choices
excess body fat storage (obesity)
Which of the following is a disaccharide?
sucrose
amylose
glucose
cellulose
Which of the following is NOT a benefit of consuming whole grains?
higher risk of nutrient deficiencies
reduced risk of chronic diseases
increased dietary fiber intake
improved blood sugar control
Which of the following is a polysaccharide?
starch
fructose
lactose
glucose
Which hormone lowers blood glucose levels after a meal?
cortisol
insulin
glucagon
adrenaline
Which of the following sweeteners is considered non-nutritive?
maltose
lactose
sucrose
aspartame
