Q&A Hero

Q: the process by which an amino acid is used to make glucose is termed a.glycation b.ketogenesis c.protein sparing d.gluconeogenesis

Q: what is the primary function of insulin? a.raises blood glucose levels b.lowers blood glucose levels c.stimulates glycogen breakdown d.stimulates intestinal carbohydrate absorption

Q: what is the minimum daily amount of dietary carbohydrate necessary to spare body protein from excessive breakdown? a.10-25 g b.50-100 g c.150-175 g d.200-400 g

Q: at rest, the typical body stores of glycogen can provide energy for a maximum of about a.4 hours b.1 day c.3 days d.1 week

Q: in what organ is most of the bodys glycogen found? a.liver b.muscles c.kidneys d.intestines

Q: approximately what fraction of the bodys total glycogen content is found in the liver? a.1/10 b.1/4 c.1/3 d.

Q: if you were to exercise continuously, about how long would glycogen stores last? a.a few minutes b.a few hours c.about 12 hours d.about 1 day

Q: which of the following organs is not known to synthesize glycogen in any appreciable amounts? a.liver b.brain c.muscle d.pancreas

Q: which of the following is a feature of kefir? a.provides gi tract benefits similar to yogurt b.serves as a substitute in people allergic to milk c.contains a combination of soluble and insoluble fiber d.must be restricted in people with genetic deficiency of intestinal sucrase or maltase

Q: which of the following ingredients listed on food labels would be acceptable to the person who is highly intolerant to lactose in the diet? a.whey b.casein c.dextrins d.milk solids

Q: among the following population groups, which shows the highest prevalence of lactose intolerance? a.hispanics b.caucasians c.scandinavians d.native americans

Q: which of the following provides the least amount of lactose per serving? a.low-fat milk b.cottage cheese c.chocolate milk d.cheddar cheese

Q: why are hard cheeses lower in lactose than soft cheeses? a.the lactose molecules bond to casein b.more lactose is removed during manufacturing c.the bacterial culture is selected to degrade more of the lactose d.the lactose molecules condense to form a poorly digested oligosaccharide

Q: which of the following is a feature of lactose? a.its digestion begins in the mouth b.it is found in various amounts in most animal foods c.it is used as filler in one out of five prescription drugs d.it causes frequent allergies in certain population groups

Q: among the following foods, which contains the lowest amount of lactose per serving? a.yogurt b.ice cream c.doughnut d.american cheese

Q: which of the following is a feature of kefir? a.its low ph inactivates lactose b.it contains live bacterial organisms c.it contains half as much lactose as milk d.it is a recommended substitute for people with milk allergy

Q: what is the chief reason that many people with lactose intolerance can consume foods containing some lactose without suffering any symptoms? a.a change occurs in the gi bacteria b.intestinal lactase enzyme can re-appear in adequate amounts c.the lactose-containing foods must be eaten only as part of a full meal d.the lactose-containing foods must first be heated to 100 c to degrade lactose

Q: which of the following is a characteristic of yogurt? a.bacteria in yogurt produce lactase b.yogurt is poorly tolerated in lactose-intolerant people c.there are only trace amounts of lactose present in yogurt d.the lactose content of yogurt is about one-half that of milk

Q: for most of the worlds population, what is the effect of aging on the activity of lactase? a.declines by 30-40% b.declines by 90-95% c.increases by 30-40% d.increases by 90-95%

Q: a person diagnosed with milk allergy would be sensitive to the milks a.fat b.lactose c.protein d.minerals

Q: which of the following would be least likely to be connected with the development of lactose intolerance? a.medicines b.milk allergy c.prolonged diarrhea d.inherited lactase deficiency

Q: what percentage of the worlds adult population show good tolerance to lactose ingestion? a.30 b.55 c.80 d.95

Q: which of the following is not a symptom of lactose intolerance? a.bloating b.diarrhea c.cramping d.constipation

Q: what is the first organ to receive carbohydrates absorbed from the intestine? a.heart b.liver c.pancreas d.skeletal muscle

Q: what is the primary organ that metabolizes fructose and galactose following absorption? a.liver b.pancreas c.skeletal muscle d.small intestines

Q: what is the primary means for degradation of soluble fibers in the large intestines? a.bacterial enzymes b.pancreatic amylase c.peristaltic segmentation d.villus brush border hydrolases

Q: the enzymes that digest dietary sugars are produced by the a.mouth b.stomach c.pancreas d.small intestine

Q: after you and your friend dolores share pretzels and animal crackers, she announces that she wants to start digesting her food by watching television. you inform dolores that a.she really should spend 10-15 minutes on the treadmill to help her body break down the carbohydrates faster b.her body will not begin to break down the carbohydrates for a couple more hours until they reach the small intestine c.the hydrochloric acid in her stomach breaks down all the carbohydrates and she need not rest while this occurs d.carbohydrate digestion begins in the mouth through the action of amylase, so she has already begun digesting the snacks

Q: what is the primary absorption site for digestible carbohydrates? a.mouth b.stomach c.small intestine d.large intestine

Q: which of the following is not a small intestinal cell enzyme? a.maltase b.sucrase c.lactase d.pectinase

Q: which of the following enzymes does not act on simple sugars? a.lactase b.sucrase c.amylase d.maltase

Q: what is the name of the short chains of glucose units that result from starch breakdown? a.sucrose b.lignins c.pectins ddextrins

Q: which of the following is not a property of fiber? a.it delays gastric emptying b.it provides a feeling of satiety c.it elevates blood glucose levels d.it contributes about 1.5-2.5 kcalories per gram

Q: what is the meaning of a resistant starch? a.a fiber that escapes digestion in the small intestine b.a disaccharide that passes completely through the gi tract intact c.an insoluble fiber that is only partly degraded by gastric acid and pepsin d.a complex formed between phytic acid and cellulose that inhibits hydrolysis of digestible polysaccharides

Q: enzymatic digestion of starches takes place in the small intestine and also in the a.mouth b.colon c.stomach d.pancreas

Q: which of the following contains the least amount of fiber? a.apples b.prunes c.potatoes d.white rice

Q: which of the following are not water-soluble fibers? a.gums b.pectins c.lignins d.mucilages

Q: which of the following fibers is water insoluble? a.gums b.pectins c.cellulose d.mucilages

Q: which of the following describes the compound phytic acid? a.product of starch digestion b.nonnutrient component of plant seeds c.found in gastric juice and helps to lower ph of chyme d.found in high concentrations in the blood of people with diabetes

Q: which of the following is not a characteristic of dietary phytic acid? a.it is classified as a fiber b.it is found in the husks of grains c.it is synonymous with the term phytate d.it inhibits absorption of several minerals

Q: which of the following is a feature of resistant starch? a.it is common in overripe bananas b.excessive intake promotes constipation c.it resists hydrolysis by digestive enzymes d.it cannot be fermented by large intestinal bacteria

Q: which of the following is a common source of resistant starch? a.apple b.orange c.baked potato d.just-ripened bananas

Q: what type of fiber is readily digested by colonic bacteria? a.lignins b.phytates c.cellulose d.fermentable

Q: with few exceptions, which of the following characteristics are not shared by water-soluble and water-insoluble fibers? a.they are found only in plant-derived foods b.they consist primarily of nonstarch polysaccharides c.neither has an appreciable effect on glucose absorption d.their consumption enhances stool formation and elimination

Q: which of the following is a characteristic of dietary fibers? a.they cause diverticulosis b.they raise blood cholesterol levels c.they are usually found in high-fat foods d.they are classified according to solubility in water

Q: which of the following plays a major role in the breakdown of certain types of dietary fiber in the large intestine? a.bacteria b.pancreas c.colonic cells d.small intestinal villus cell

Q: a functional fiber is one that a.occurs naturally in the intact plant b.performs a specific function in the plant c.is extracted from plants and has a beneficial health effect d.is a polysaccharide that is stored primarily in muscle and liver of animals

Q: which of the following statements is not characteristic of fibers? a.most fibers consist of linked monosaccharides b.an example of a nonstarch polysaccharide fiber is pectin c.an example of a nonpolysaccharide fiber is cellulose d.most soluble fibers are easily digested by the bacteria in the colon

Q: which of the following is a feature of the pectins? a.they are used to thicken jelly b.they are classified as insoluble fibers c.they are resistant to intestinal bacterial fermentation d.they are found in the small seeds of fruits such as strawberries

Q: which of the following is an example of the difference between the chemical bonds in starch and those in cellulose? a.starch bonds are single b.starch bonds are fatty acids c.cellulose bonds release energy d.cellulose bonds are not hydrolyzed by human enzymes

Q: which of the following is described as a nonstarch polysaccharide? a.lactose b.phytates c.glycogen d.cellulose

Q: what are cellulose, pectin, hemicellulose, and lignin? a.fibers b.starches c.sugar alcohols d.artificial sweeteners

Q: what is the predominant grain product in much of south and central america? a.rice b.corn c.millet d.wheat

Q: what is the staple grain of canada, the united states, and europe? a.oats b.rice c.corn d.wheat

Q: which of the following is not a rich source of dietary starch? a.grains b.fruits c.tubers d.legumes

Q: what is the primary storage form of carbohydrate in the body? a.fiber b.starch c.glucose d.glycogen

Q: which of the following is a feature of glycogen? a.it is found in plants b.it is important as a dietary nutrient c.it is almost absent from animal meats d.it plays an insignificant role in the body

Q: glycogen is stored mainly in which of the following tissues? a.muscle and liver b.pancreas and kidneys c.stomach and intestine d.brain and red blood cells

Q: what is the name of the animal polysaccharide composed of glucose units? a.fiber b.enzyme c.dextrin d.glycogen

Q: which of the following sugars is not found in plants? a.glucose b.lactose c.sucrose d.fructose

Q: what is another name for lactose? a.milk sugar b.fruit sugar c.table sugar d.artificial sugar

Q: what is the principle carbohydrate of milk? a.lactose b.sucrose c.maltose d.glycogen

Q: what is the composition of lactose? a.two glucose units b.two fructose units c.one glucose and one fructose unit d.one glucose and one galactose unit

Q: which of the following is a component of all three dietary disaccharides? a.sucrose b.glucose c.fructose d.galactose

Q: what is the composition of maltose? a.two glucose units b.one glucose and one fructose unit c.one glucose and one galactose unit d.one galactose and one fructose unit

Q: what is the composition of sucrose? a.two fructose units b.one glucose and one fructose unit c.one glucose and one galactose unit d.one galactose and one fructose unit

Q: common table sugar is typically extracted from sugarcane and a.honey b.sugar beets c.sweet potatoes d.high-sucrose corn syrup

Q: the chemical reaction by which starch is split into monosaccharides is termed a.hydrolysis b.condensation c.gluconeogenesis d.homeostatic balancing

Q: which of the following is a byproduct of the condensation of two molecules of glucose? a.water b.oxygen c.hydrogen d.carbon dioxide

Q: what is the reaction that links two monosaccharides together? a.hydrolysis b.absorption c.disaccharide d.condensation

Q: milk that has been treated with a commercially available lactase preparation undergoes which of the following changes? a.increase in sweetness b.decrease in sweetness c.increase in carbohydrate content d.decrease in carbohydrate content

Q: which of the following is not a common dietary source of carbohydrate? a.starch b.maltose c.cellulose d.glycogen

Q: which of the following carbohydrates is present in only very small amounts in single form in the diet? a.lactose b.glucose c.fructose d.galactose

Q: what is the sweetest-tasting simple carbohydrate in the diet? a.glucose b.lactose c.fructose d.sucrose

Q: which of the following is not a characteristic of glucose? a.it is soluble in water b.it is a monosaccharide c.it is part of the sucrose molecule d.it is sweeter tasting than sucrose

Q: which of the following is known as fruit sugar or levulose? a.maltose b.glucose c.fructose d.galactose

Q: what component accounts for the usually sweet taste of fruits? a.fats b.fiber c.simple sugars d.complex carbohydrates

Q: which of the following is known as blood sugar or dextrose? a.glucose b.maltose c.sucrose d.fructose

Q: which of the following is not an atom type found in a glucose molecule? a.carbon b.oxygen c.nitrogen d.hydrogen

Q: how many carbon atoms are found in most common dietary monosaccharides? a.5 b.6 c.8 d.12