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Nutrition Concepts And Controversies 2nd Edition by Ellie Whitney Frances Sizer – Test Bank
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Nutrition Concepts And Controversies 2nd Edition by Ellie Whitney Frances Sizer – 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