Nutrition Concepts and Controversies MyPlate Update 12th Edition By Frances Sizer – Test Bank

Nutrition Concepts and Controversies MyPlate Update 12th Edition By Frances Sizer – Test Bank

Chapter 4 – The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

Chapter Learning Objectives

4.1 Describe the major types of carbohydrates, and identify their food sources.

4.2 Describe the various roles of carbohydrates in the body, and explain why avoiding dietary carbohydrates may be ill-advised.

4.3 Summarize how fiber differs from other carbohydrates and how fiber may contribute to health.

4.4 Explain how complex carbohydrates are broken down in the digestive tract and absorbed into the body.

4.5 Describe how hormones control blood glucose concentrations during fasting and feasting.

4.6 Explain the term glycemic index and how it may relate to diet planning.

4.7 Describe the scope of the U.S. diabetes problem and educate someone about the long- and short-term effects of untreated diabetes and prediabetes.

4.8 Name components of a lifestyle plan to effectively control blood glucose and describe the characteristics of a diet that can assist in managing type 2 diabetes.

4.9 Compare the symptoms of postprandial hypoglycemia with those of fasting hypoglycemia, and name some diseases associated with the latter type.

4.10 Discuss current research regarding the relationships among dietary carbohydrates, obesity, diabetes, and other ills.

True/False Items

L.O.# Ans. Page #

4.2 F 112 1. Carbohydrate has been rightly accused of being the fattening ingredient of foods; therefore, we need to consume fewer starchy foods.

4.3 T 114 2. Most unrefined plant foods contain a mix of fiber types.

4.3 F 121-122 3. The term “brown bread” on a label is a guarantee that the bread has been made with whole-grain flour.

4.6 T 129 4. The glycemic index and glycemic load of foods may be important to people with diabetes who must strive to regulate blood glucose control.

Controversy 4 True/False Items

L.O.# Ans. Page #

4.10F1445.Research has shown that eating too much carbohydrate can cause diabetes.

4.10 F 145-146 6. The increase in added sugars in the diet is the main cause of the increase in obesity today.

Comprehension-Level Multiple-Choice Items

L.O.# Ans. Page #

4.1 c 107 1. Which of the following animal-derived foods contains significant amounts of carbohydrates?

a. eggs

b. beef

c. milk

d. poultry

4.1 c 107 2. Complex carbohydrates:

a. include both single sugar units and linked pairs of sugar units.

b. are known as the monosaccharides and disaccharides.

c. are long chains of sugar units arranged to form starch or fiber.

d. a and b

e. b and c

4.1 b 108 3. Which monosaccharide is responsible for the sweet taste of fruit?

a. glucose

b. fructose

c. galactose

d. sucrose

4.1 a 108 4. When fructose and glucose are bonded together they form:

a. table sugar.

b. malt sugar.

c. milk sugar.

d. fruit sugar.

4.1 d 108 5. The disaccharides include:

a. sucrose, galactose, and maltose.

b. maltose, fructose, and galactose.

c. lactose, glucose, and fructose.

d. sucrose, maltose, and lactose.