Nutrition - Chapter 4 Review Questions


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Nutrition - Chapter 4 Review Questions

  1. 1. Wardlaw’s Contemporary Nutrition, Seventh Edition Copyright © The McGraw-Hill Companies, InC) Permission required for reproduction or display. Gordon M. Wardlaw Anne M. Smith Chapter 4
  2. 2. Question 1 <ul><li>Which of the following is not a monosaccharide? </li></ul><ul><li>A. Galactose </li></ul><ul><li>B. Fructose </li></ul><ul><li>C. Lactose </li></ul><ul><li>D. Glucose </li></ul>
  3. 3. Question 2 <ul><li>Major fructose sources include </li></ul><ul><li>A. milk and cheese. </li></ul><ul><li>B. fruits and honey. </li></ul><ul><li>C. fruits and vegetables. </li></ul><ul><li>D. breads and cereals. </li></ul>
  4. 4. Question 3 <ul><li>After absorption, galactose is converted to ________ in the liver. </li></ul><ul><li>A. glucose </li></ul><ul><li>B. fructose </li></ul><ul><li>C. glycogen </li></ul><ul><li>D. lactose </li></ul>
  5. 5. Question 4 <ul><li>A disaccharide is formed by the chemical bonding of </li></ul><ul><li>A. two monosaccharides. </li></ul><ul><li>B. two polysaccharides. </li></ul><ul><li>C. one monosaccharide and one polysaccharide. </li></ul><ul><li>D. two oligosaccharides. </li></ul>
  6. 6. Question 5 <ul><li>Simple sugars in large quantities have been shown to </li></ul><ul><li>A. cause obesity. </li></ul><ul><li>B. promote tooth decay. </li></ul><ul><li>C. cause diabetes mellitus. </li></ul><ul><li>D. cause hyperactivity. </li></ul>
  7. 7. Question 6 <ul><li>In the U.S. diet, carbohydrate supplies approximately what percentage of total kcalories? </li></ul><ul><li>A. 15% </li></ul><ul><li>B. 35% </li></ul><ul><li>C. 50% </li></ul><ul><li>D. 60% </li></ul>
  8. 8. Question 7 <ul><li>The process that plants use to make glucose from carbon dioxide and water in the presence of the sun’s heat and light is called </li></ul><ul><li>A. biosynthesis. </li></ul><ul><li>B. anabolism. </li></ul><ul><li>C. photosynthesis. </li></ul><ul><li>D. glycogenesis. </li></ul>
  9. 9. Question 8 <ul><li>What is the major monosaccharide found in the body? </li></ul><ul><li>A. Glucose </li></ul><ul><li>B. Fructose </li></ul><ul><li>C. Galactose </li></ul><ul><li>D. Sucrose </li></ul>
  10. 10. Question 9 <ul><li>Glucose also is known as </li></ul><ul><li>A. levulose. </li></ul><ul><li>B. ribose. </li></ul><ul><li>C. maltose. </li></ul><ul><li>D. dextrose. </li></ul>
  11. 11. Question 10 <ul><li>Which of the following is not a Metabolic Syndrome risk indicator? </li></ul><ul><li>A. High blood pressure </li></ul><ul><li>B. High HDL cholesterol </li></ul><ul><li>C. Elevated glucose </li></ul><ul><li>D. Elevated triglycerides </li></ul>
  12. 12. Question 11 <ul><li>Which of the following is true? </li></ul><ul><li>A. Glucose and glucose form sucrose. </li></ul><ul><li>B. Glucose and fructose form lactose. </li></ul><ul><li>C. Glucose and galactose form lactose. </li></ul><ul><li>D. Glucose and galactose form maltose. </li></ul>
  13. 13. Question 12 <ul><li>The term “simple carbohydrates” refers to </li></ul><ul><li>A. monosaccharides. </li></ul><ul><li>B. monosaccharides and disaccharides. </li></ul><ul><li>C. disaccharides. </li></ul><ul><li>D. polysaccharides. </li></ul>
  14. 14. Question 13 <ul><li>Of the following, which is a major source of sucrose? </li></ul><ul><li>A. Alcohol </li></ul><ul><li>B. Fruits </li></ul><ul><li>C. Grains </li></ul><ul><li>D. Sugar cane </li></ul>
  15. 15. Question 14 <ul><li>Which of the following is a major source of lactose? </li></ul><ul><li>A. Skim milk </li></ul><ul><li>B. Broccoli </li></ul><ul><li>C. Apples </li></ul><ul><li>D. Honey </li></ul>
  16. 16. Question 15 <ul><li>The monosaccharides important in nutrition are </li></ul><ul><li>A. glucose, fructose, and lactose. </li></ul><ul><li>B. fructose, glucose, and galactose. </li></ul><ul><li>C. fructose, glucose, and maltose. </li></ul><ul><li>D. sucrose, fructose, and glucose. </li></ul>
  17. 17. Question 16 <ul><li>Which of the following is true about carbohydrate digestion? </li></ul><ul><li>A. Carbohydrate digestion is assisted by cooking, which softens tough skins. </li></ul><ul><li>B. Carbohydrate digestion begins in the stomach. </li></ul><ul><li>C. Chewing food does not assist in carbohydrate digestion. </li></ul><ul><li>D. Saliva production does not influence starch digestion. </li></ul>
  18. 18. Question 17 <ul><li>What enzyme is responsible for carbohydrate digestion in the small intestine? </li></ul><ul><li>A. Salivary amylase </li></ul><ul><li>B. Bicarbonate </li></ul><ul><li>C. Pancreatic proteases </li></ul><ul><li>D. Pancreatic amylase </li></ul>
  19. 19. Question 18 <ul><li>Carbohydrate digestion begins in the </li></ul><ul><li>A. stomach with gastric lipase. </li></ul><ul><li>B. stomach with salivary amylase. </li></ul><ul><li>C. mouth with salivary amylase. </li></ul><ul><li>D. small intestine with pancreatic amylase. </li></ul>
  20. 20. Question 19 <ul><li>Amylase is </li></ul><ul><li>A. an enzyme that digests protein. </li></ul><ul><li>B. a branched chain of glucose units. </li></ul><ul><li>C. an enzyme that digests starch. </li></ul><ul><li>D. a straight chain of glucose units. </li></ul>
  21. 21. Question 20 <ul><li>What is the fate of disaccharides not digested in the small intestine? </li></ul><ul><li>A. They pass into the colon and are absorbed. </li></ul><ul><li>B. They pass into the colon and are fermented by bacteria. </li></ul><ul><li>C. They are absorbed and converted to glycogen. </li></ul><ul><li>D. They are absorbed and converted to fat. </li></ul>
  22. 22. Answer Key – Chapter 4 <ul><li>C </li></ul><ul><li>B </li></ul><ul><li>A </li></ul><ul><li>A </li></ul><ul><li>B </li></ul><ul><li>C </li></ul><ul><li>C </li></ul><ul><li>A </li></ul><ul><li>D </li></ul><ul><li>B </li></ul><ul><li>C </li></ul><ul><li>B </li></ul><ul><li>D </li></ul><ul><li>A </li></ul><ul><li>B </li></ul><ul><li>A </li></ul><ul><li>D </li></ul><ul><li>C </li></ul><ul><li>C </li></ul><ul><li>B </li></ul>