chapter 4—carbohydrates: plant-derived energy nutrients from start to finish $100 $200 $300 $400...

Chapter 4—Carbohydrates: Plant-Derived Energy Nutrients

From Start To Finish

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Keeping It Simple

When Things Get Complex

How Sweet It Is

Ups and Downs

FINAL ROUND© 2012 Pearson Education, Inc.

© 2012 Pearson Education, Inc.

Topic 1: Keeping It Simple

$100 Question

Simple carbohydrates are commonly referred to as

a. monosaccharides.

b. polysaccharides.

c. glucose.

d. sugars.

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ANSWER

© 2012 Pearson Education, Inc.

Topic 1: Keeping It Simple

$100 Answer

Simple carbohydrates are commonly referred to as

a. monosaccharides.

b. polysaccharides.

c. glucose.

d. sugars.

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© 2012 Pearson Education, Inc.

Topic 1: Keeping It Simple

$200 Question

What are the three monosaccharides?

a. Glucose, lactose, and sucrose

b. Glucose, galactose, and fructose

c. Glucose, fructose, and maltose

d. Glucose, lactose, and maltose

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ANSWER

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Topic 1: Keeping It Simple

$200 Answer

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What are the three monosaccharides?

a. Glucose, lactose, and sucrose

b. Glucose, galactose, and fructose

c. Glucose, fructose, and maltose

d. Glucose, lactose, and maltose

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Topic 1: Keeping It Simple

$300 Question

In many processed foods, fructose comes in the form of

a. fruit sugar.

b. levulose.

c. brown sugar.

d. high-fructose corn syrup.

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ANSWER

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Topic 1: Keeping It Simple

$300 Answer

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In many processed foods, fructose comes in the form of

a. fruit sugar.

b. levulose.

c. brown sugar.

d. high-fructose corn syrup.

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Topic 1: Keeping It Simple

$400 Question

Maltose is used in what industry?

a. Hard candy

b. Alcohol

c. Pastries/baked goods

d. Milkshakes

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ANSWER

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Topic 1: Keeping It Simple

$400 Answer

Maltose is used in what industry?

a. Hard candy

b. Alcohol

c. Pastries/baked goods

d. Milkshakes

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Topic 1: Keeping It Simple

$500 Question

Beside its molecular makeup, what makes sucrose different from maltose and lactose?

a. Its availability

b. It has an aftertaste

c. It’s sweeter

d. It’s less sweet

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ANSWER

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Topic 1: Keeping It Simple

$500 Answer

Beside its molecular makeup, what makes sucrose different from maltose and lactose?

a. Its availability

b. It has an aftertaste

c. It’s sweeter

d. It’s less sweet

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Topic 2: When Things Get Complex

$100 Question

What is the technical name for complex carbohydrates?

a. Starches

b. Polysaccharides

c. Fibers

d. Sugars

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ANSWER

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Topic 2: When Things Get Complex

$100 Answer

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What is the technical name for complex carbohydrates?

a. Starches

b. Polysaccharides

c. Fibers

d. Sugars

© 2012 Pearson Education, Inc.

Topic 2: When Things Get Complex

$200 Question

Glycogen is

a. a storage form of glucose for animals and humans.

b. a hormone that helps regulate blood sugar levels.

c. the form of sugar we eat.

d. a linear change of glucose molecules.

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ANSWER

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Topic 2: When Things Get Complex

$200 Answer

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Glycogen is

a. a storage form of glucose for animals and humans.

b. a hormone that helps regulate blood sugar levels.

c. the form of sugar we eat.

d. a linear change of glucose molecules.

© 2012 Pearson Education, Inc.

Topic 2: When Things Get Complex

$300 Question

The Food and Nutrition Board of Medicine has recently proposed three distinctions when defining fiber. What are they ?

a. Crude fiber, insoluble fiber, and soluble fiber

b. Dietary fiber, insoluble fiber, and soluble fiber

c. Dietary fiber, functional fiber, and total fiber

d. Dietary fiber, nonfunctional fiber, and total fiber

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ANSWER

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Topic 2: When Things Get Complex

$300 Answer

The Food and Nutrition Board of Medicine has recently proposed three distinctions when defining fiber. What are they ?

a. Crude fiber, insoluble fiber, and soluble fiber

b. Dietary fiber, insoluble fiber, and soluble fiber

c. Dietary fiber, functional fiber, and total fiber

d. Dietary fiber, nonfunctional fiber, and total fiber

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Topic 2: When Things Get Complex

$400 Question

Soluble fiber is thought to reduce serum cholesterol by

a. dissolving it.

b. reducing absorption of dietary cholesterol from the intestine.

c. reducing cholesterol production by the liver.

d. increasing bile production, which will increase cholesterol usage.

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ANSWER

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Topic 2: When Things Get Complex

$400 Answer

Soluble fiber is thought to reduce serum cholesterol by

a. dissolving it.

b. reducing absorption of dietary cholesterol from the intestine.

c. reducing cholesterol production by the liver.

d. increasing bile production, which will increase cholesterol usage.

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Topic 2: When Things Get Complex

$500 Question

What happens when our intestinal bacteria try to break down resistant starch?

a. The bacteria are killed because the starch cannot be broken down.

b. Butyrate is formed, which could help reduce risk of cancer.

c. Chromium is formed, which helps in regulating blood sugar.

d. Nothing; that is why it’s called resistant starch.

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ANSWER

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Topic 2: When Things Get Complex

$500 Answer

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What happens when our intestinal bacteria try to break down resistant starch?

a. The bacteria are killed because the starch cannot be broken down.

b. Butyrate is formed, which could help reduce risk of cancer.

c. Chromium is formed, which helps in regulating blood sugar.

d. Nothing; that is why it’s called resistant starch.

© 2012 Pearson Education, Inc.

Topic 3: From Start to Finish

$100 Question

Carbohydrates are used primarily for

a. tissue repair.

b. structural support.

c. emergency backup, after fat, for energy.

d. energy.

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ANSWER

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Topic 3: From Start to Finish

$100 Answer

Carbohydrates are used primarily for

a. tissue repair.

b. structural support.

c. emergency backup, after fat, for energy.

d. energy.

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Carbohydrate digestion begins in the ______ with __________.

a. stomach; pepsin

b. small intestine; insulin

c. mouth; salivary amylase

d. mouth; salivary amylose

Topic 3: From Start to Finish

$200 Question

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ANSWER

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Topic 3: From Start to Finish

$200 Answer

Carbohydrate digestion begins in the ______ with __________.

a. stomach; pepsin

b. small intestine; insulin

c. mouth; salivary amylase

d. mouth; salivary amylose

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Topic 3: From Start to Finish

$300 Question

Ketoacidosis can result from

a. eating too much fat.

b. prolonged low carbohydrate intake.

c. eating too many high-acid carbohydrates.

d. eating too few simple carbohydrates.

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ANSWER

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Topic 3: From Start to Finish

$300 Answer

Ketoacidosis can result from

a. eating too much fat.

b. prolonged low carbohydrate intake.

c. eating too many high-acid carbohydrates.

d. eating too few simple carbohydrates.

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Topic 3: From Start to Finish

$400 Question

The body can make its own glucose through a process known as

a. gluconeogenesis.

b. glycolysis.

c. glycogen replacement.

d. photosynthesis.

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ANSWER

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Topic 3: From Start to Finish

$400 Answer

The body can make its own glucose through a process known as

a. gluconeogenesis.

b. glycolysis.

c. glycogen replacement.

d. photosynthesis.

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Topic 3: From Start to Finish

$500 Question

The liver converts all monosaccharides into

a. amino acids.

b. fatty acids.

c. glucose.

d. glycogen.

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ANSWER

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Topic 3: From Start to Finish

$500 Answer

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The liver converts all monosaccharides into

a. amino acids.

b. fatty acids.

c. glucose.

d. glycogen.

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Topic 4: How Sweet It Is

$100 Question

The AMDR for carbohydrates is

a. 35–55%.

b. 45–55%.

c. 45–65%.

d. 45–65%.

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ANSWER

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Topic 4: How Sweet It Is

$100 Answer

The AMDR for carbohydrates is

a. 35–55%.

b. 45–55%.

c. 45–65%.

d. 45–65%.

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© 2012 Pearson Education, Inc.

Topic 4: How Sweet It Is

$200 Question

Sweeteners such as sucrose, fructose, honey, and brown sugar are referred to as

a. simple sweeteners.

b. nutritive sweeteners.

c. sugar.

d. manufactured sugars.

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ANSWER

© 2012 Pearson Education, Inc.

Topic 4: How Sweet It Is

$200 Answer

Sweeteners such as sucrose, fructose, honey, and brown sugar are referred to as

a. simple sweeteners.

b. nutritive sweeteners.

c. sugar.

d. manufactured sugars.

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© 2012 Pearson Education, Inc.

Topic 4: How Sweet It Is

$300 Question

The RDA for carbohydrate is based on how much glucose is utilized by

a. the liver.

b. red blood cells.

c. the brain.

d. all of the above.

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ANSWER

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Topic 4: How Sweet It Is

$300 Answer

The RDA for carbohydrate is based on how much glucose is utilized by

a. the liver.

b. red blood cells.

c. the brain.

d. all of the above.

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Topic 4: How Sweet It Is

$400 Question

What substance/nutrient does the Acceptable Daily Intake refer to?

a. Amount of carbohydrate

b. Amount of artificial sweetener

c. Amount of sweetener

d. Amount of fiber

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ANSWER

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Topic 4: How Sweet It Is

$400 Answer

BACK TO GAME

What substance/nutrient does the Acceptable Daily Intake refer to?

a. Amount of carbohydrate

b. Amount of artificial sweetener

c. Amount of sweetener

d. Amount of fiber

© 2012 Pearson Education, Inc.

Topic 4: How Sweet It Is

$500 Question

For which sweetener has there been no ADI set?

a. Sucralose

b. Saccharin

c. Acesulfame-K

d. Aspartame

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ANSWER

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Topic 4: How Sweet It Is

$500 Answer

BACK TO GAME

For which sweetener has there been no ADI set?

a. Sucralose

b. Saccharin

c. Acesulfame-K

d. Aspartame

© 2012 Pearson Education, Inc.

Topic 5: Ups and Downs

$100 Question

What two hormones assist the body in maintaining blood sugar levels?

a. Testosterone; estrogen

b. Testosterone; glucagon

c. Insulin; glycogen

d. Insulin; glucagon

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ANSWER

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Topic 5: Ups and Downs

$100 Answer

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What two hormones assist the body in maintaining blood sugar levels?

a. Testosterone; estrogen

b. Testosterone; glucagon

c. Insulin; glycogen

d. Insulin; glucagon

© 2012 Pearson Education, Inc.

Topic 5: Ups and Downs

$200 Question

Insulin is secreted by the

a. liver.

b. alpha cells of the pancreas.

c. beta cells of the pancreas.

d. hypothalamus.

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ANSWER

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Topic 5: Ups and Downs

$200 Answer

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Insulin is secreted by the

a. liver.

b. alpha cells of the pancreas.

c. beta cells of the pancreas.

d. hypothalamus.

© 2012 Pearson Education, Inc.

Topic 5: Ups and Downs

$300 Question

What is the difference between type 1 and type 2 diabetes?

a. You can only get type 1 diabetes when you are very young, but you can get type 2 any time.

b. With type 1 diabetes you don’t produce enough insulin; with type 2 you are resistant to insulin.

c. Type 1 diabetes is the most common form of diabetes and type 2 is more rare.

d. None of the above.

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ANSWER

© 2012 Pearson Education, Inc.

Topic 5: Ups and Downs

$300 Answer

What is the difference between type 1 and type 2 diabetes?

a. You can only get type 1 diabetes when you are very young, but you can get type 2 any time.

b. With type 1 diabetes you don’t produce enough insulin; with type 2 you are resistant to insulin.

c. Type 1 diabetes is the most common form of diabetes and type 2 is more rare.

d. None of the above.

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© 2012 Pearson Education, Inc.

Topic 5: Ups and Downs

$400 Question

Which of the following can affect how quickly the body absorbs carbohydrate?

a. Food preparation, fat, and fiber content

b. Food preparation and the amount of glucose in food

c. Food preparation and the amount of protein and fiber

d. Fat, fiber, and proteinBACK TO GAME

ANSWER

© 2012 Pearson Education, Inc.

Topic 5: Ups and Downs

$400 Answer

BACK TO GAME

Which of the following can affect how quickly the body absorbs carbohydrate?

a. Food preparation, fat, and fiber content

b. Food preparation and the amount of glucose in food

c. Food preparation and the amount of protein and fiber

d. Fat, fiber, and protein

© 2012 Pearson Education, Inc.

Topic 5: Ups and Downs

$500 Question

What is the glycemic index?

a. A comparison value that lets you know if your blood sugar is high or not

b. A numeric value that indicates the potential of foods to lower blood glucose and insulin

c. A numeric value assigned to your average blood sugar readings

d. A numeric value that indicates the potential of foods to increase blood glucose and insulin

BACK TO GAME

ANSWER

© 2012 Pearson Education, Inc.

Topic 5: Ups and Downs

$500 Answer

BACK TO GAME

What is the glycemic index?

a. A comparison value that lets you know if your blood sugar is high or not

b. A numeric value that indicates the potential of foods to lower blood glucose and insulin

c. A numeric value assigned to your average blood sugar readings

d. A numeric value that indicates the potential of foods to increase blood glucose and insulin

© 2012 Pearson Education, Inc.

FINAL ROUND Question

The amount of carbohydrate a food contains multiplied by the GI of that food is called the

a. glycemic number.

b. glycemic index.

c. glycemic total.

d. glycemic load.

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ANSWER

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FINAL ROUND Answer

BACK TO GAME

The amount of carbohydrate a food contains multiplied by the GI of that food is called the

a. glycemic number.

b. glycemic index.

c. glycemic total.

d. glycemic load.