University of Chester - NURSING 101

Chapter 02: Carbohydrates

Nix: Williams Basic Nutrition and Diet Therapy, 15th Edition

MULTIPLE CHOICE

1)Carbohydrates are nutrients that are composed of the elements carbon, hydrogen, and

1. 1. oxygen.
   2. nitrogen.
   3. water.
   4. glucose.

2. Carbohydrates play a major role in nutrition because they
   1. provide a long-term energy store.
   2. are digested in the stomach.
   3. help regulate body functions.
   4. provide the body’s major source of energy.

3. Carbohydrates are stored as glycogen in the
   1. central nervous system and muscles.
   2. heart and liver.
   3. small intestine.
   4. liver and muscles.

4. An example of a food that contains a fructose sugar is
   1. milk.
   2. honey.
   3. molasses.
   4. corn.

5. Examples of the simple carbohydrates include
   1. glucose and galactose.
   2. sucrose and starch.
   3. lactose and lignin.
   4. fructose and glycogen.

6. The sugar to which all other sugars are converted and the one that circulates in the blood to provide major fuel for the body’s cells is
   1. sucrose.
   2. fructose.
   3. glucose.
   4. maltose.

7. Carbohydrates are quick energy foods because
   1. they do not take long to prepare and are readily available.
   2. the human body can rapidly break them down to yield energy.
   3. they are abundant in fast foods and can be readily absorbed.
   4. they can yield more energy than other nutrients.

8. The carbohydrate form in which glucose is stored in the body is
   1. starch.
   2. polysaccharide.
   3. glycogen.
   4. fructose.

9. Of the following, the best sources of dietary fiber are
   1. fruit and fruit juice.
   2. rice and crackers.
   3. iceberg lettuce and tomato juice.
   4. lentils and corn.

10. Types of dietary fiber include
    1. lactose, galactose, and maltose.
    2. polysaccharides and polyols.
    3. starch, ptyalin, and glucose
    4. cellulose, lignin, and noncellulose.

11. The recommended daily intake of dietary fiber for an adult woman is                        g/day.
    1. 15
    2. 21
    3. 25
    4. 30

12. A health professional is determining the caloric intake for a patient. Her caloric intake from fiber would be
    1. 3.4 kcal/g.
    2. 0 kcal/g.
    3. 4 kcal/g.
    4. 9 kcal/g.

13. Wavelike contractions of the muscle fibers of the stomach and intestinal walls are called
    1. segmentation.
    2. peristalsis.
    3. metabolism.
    4. digestion.

14. A basket of fruit contains ripe grapes, apples, and oranges as well as pears and peaches that are not quite ripe. The fruits with the highest amount of simple sugar include the
    1. pears and apples.
    2. peaches and oranges.
    3. grapes and apples.
    4. peaches and pears.

15. An apple contains a type of soluble dietary fiber called
    1. lignin.
    2. starch.

1. 3. cellulose.
   4. pectin.

16. Of the following, the food with the lowest carbohydrate content (as a percentage of weight) would be
    1. orange juice.
    2. raisins.
    3. whole milk.
    4. dried beans.

17. Digestion of the starch component of a peanut butter sandwich begins in the
    1. mouth.
    2. stomach.
    3. small intestine.
    4. liver.

18. A negative effect of sugar alcohols is that they
    1. contain more kilocalories than sugar.
    2. can cause intoxication.
    3. promote bacterial disease in the colon.
    4. may cause diarrhea.

19. Once monosaccharides are absorbed into the intestinal bloodstream, they are transported to the
    1. cells.
    2. liver.
    3. heart.
    4. brain.

20. A client has a goal of increasing fiber intake to 30 grams per day. Current intake reveals the following information: Breakfast intake is 3/4 cup sugary corn popped cereal, 1 cup skim milk, 1 slice white toast, and 1/2 cup orange juice. Lunch includes 2 ounces sliced turkey, 1 slice wheat bread, 1 tablespoon mayonnaise, 2 chocolate chip cookies, and 1 cup water. Dinner includes 4 ounces beef, 1/2 cup green beans, 3/4 cup instant mashed potatoes with butter, 1 biscuit, and 1 cup skim milk. As the nutrition expert counseling this patient, one appropriate recommendation might be to
    1. encourage whole-grain breads and cereals in place of white breads and cereals.
    2. double the amount of proteins such as turkey and beef and eliminate sugar intake.
    3. add 2 tablespoons of omega-3 fatty-acid enriched margarine to breads and potatoes.
    4. make no changes because adequate fiber intake is present.

21. An example of a food low in carbohydrates is
    1. low-fat yogurt.
    2. steak.
    3. beans.
    4. potatoes.

22. The major site or organ in the body for metabolic processing of carbohydrates is the
    1. intestine.
    2. heart.
    3. brain.
    4. liver.

23. The digestion of milk yields the monosaccharides
    1. fructose and glucose.
    2. galactose and glucose.
    3. galactose and sucrose.
    4. glucose and maltose.

24. A food that contains maltose is
    1. milk.
    2. fruit.
    3. molasses.
    4. table sugar.

25. A molecule of glycogen is composed of hundreds of units of

1. 1. galactose.
   2. glucose.
   3. glucose, fructose, and galactose.
   4. disaccharide.

26. Sufficient dietary carbohydrates prevent excess formation of
    1. ketones.
    2. ammonia.
    3. amino acids.
    4. water.

27. A part of the body that depends on a constant supply of carbohydrate to function properly is the
    1. cardiopulmonary system.
    2. urinogenital system.
    3. central nervous system.
    4. gastrointestinal system.

28. The number of kilocalories from carbohydrates in a baked potato that contains 40 g carbohydrate is                 kcal.
    1. 40
    2. 80

c.     160

d.   360