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

$100

$200

$300

$400

$500

$100 $100$100 $100

$200 $200 $200 $200

$300 $300 $300 $300

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$500 $500 $500 $500

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.

BACK TO GAME

ANSWER



$100 Answer

Simple carbohydrates are commonly referred to as

a. monosaccharides.

b. polysaccharides.

c. glucose.

d. sugars.

BACK TO GAME



$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

BACK TO GAME

ANSWER



$200 Answer

BACK TO GAME

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



$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.

BACK TO GAME

ANSWER



$300 Answer

BACK TO GAME

In many processed foods, fructose comes in the form of

a. fruit sugar.

b. levulose.

c. brown sugar.

d. high-fructose corn syrup.



$400 Question

Maltose is used in what industry?

a. Hard candy

b. Alcohol

c. Pastries/baked goods

d. Milkshakes

BACK TO GAME

ANSWER



$400 Answer

Maltose is used in what industry?

a. Hard candy

b. Alcohol

c. Pastries/baked goods

d. Milkshakes

BACK TO GAME



$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

BACK TO GAME

ANSWER



$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

BACK TO GAME


Topic 2: When Things Get Complex

$100 Question

What is the technical name for complex carbohydrates?

a. Starches

b. Polysaccharides

c. Fibers

d. Sugars

BACK TO GAME

ANSWER



$100 Answer

BACK TO GAME

What is the technical name for complex carbohydrates?

a. Starches

b. Polysaccharides

c. Fibers

d. Sugars



$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.

BACK TO GAME

ANSWER



$200 Answer

BACK TO GAME

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.



$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

BACK TO GAME

ANSWER



$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

BACK TO GAME



$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



$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.

BACK TO GAME



$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.

BACK TO GAME

ANSWER



$500 Answer

BACK TO GAME

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.


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.

BACK TO GAME

ANSWER



$100 Answer

Carbohydrates are used primarily for

a. tissue repair.

b. structural support.

c. emergency backup, after fat, for energy.

d. energy.

BACK TO GAME


Carbohydrate digestion begins in the ______ with __________.

a. stomach; pepsin

b. small intestine; insulin

c. mouth; salivary amylase

d. mouth; salivary amylose


$200 Question

BACK TO GAME

ANSWER



$200 Answer

Carbohydrate digestion begins in the ______ with __________.

a. stomach; pepsin

b. small intestine; insulin

c. mouth; salivary amylase

d. mouth; salivary amylose

BACK TO GAME



$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.

BACK TO GAME

ANSWER



$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.

BACK TO GAME



$400 Question

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

a. gluconeogenesis.

b. glycolysis.

c. glycogen replacement.

d. photosynthesis.

BACK TO GAME

ANSWER



$400 Answer

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

a. gluconeogenesis.

b. glycolysis.

c. glycogen replacement.

d. photosynthesis.

BACK TO GAME



$500 Question

The liver converts all monosaccharides into

a. amino acids.

b. fatty acids.

c. glucose.

d. glycogen.

BACK TO GAME

ANSWER



$500 Answer

BACK TO GAME

The liver converts all monosaccharides into

a. amino acids.

b. fatty acids.

c. glucose.

d. glycogen.


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%.

BACK TO GAME

ANSWER



$100 Answer

The AMDR for carbohydrates is

a. 35–55%.

b. 45–55%.

c. 45–65%.

d. 45–65%.

BACK TO GAME



$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.

BACK TO GAME

ANSWER



$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.

BACK TO GAME



$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.

BACK TO GAME

ANSWER



$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.

BACK TO GAME



$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

BACK TO GAME

ANSWER



$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



$500 Question

For which sweetener has there been no ADI set?

a. Sucralose

b. Saccharin

c. Acesulfame-K

d. Aspartame

BACK TO GAME

ANSWER



$500 Answer

BACK TO GAME

For which sweetener has there been no ADI set?

a. Sucralose

b. Saccharin

c. Acesulfame-K

d. Aspartame


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

BACK TO GAME

ANSWER



$100 Answer

BACK TO GAME

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

a. Testosterone; estrogen

b. Testosterone; glucagon

c. Insulin; glycogen

d. Insulin; glucagon



$200 Question

Insulin is secreted by the

a. liver.

b. alpha cells of the pancreas.

c. beta cells of the pancreas.

d. hypothalamus.

BACK TO GAME

ANSWER



$200 Answer

BACK TO GAME

Insulin is secreted by the

a. liver.

b. alpha cells of the pancreas.

c. beta cells of the pancreas.

d. hypothalamus.



$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.

BACK TO GAME

ANSWER



$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.

BACK TO GAME



$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



$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



$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



$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


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.

BACK TO GAME

ANSWER


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.

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Chapter 4—Carbohydrates: Plant-Derived Energy Nutrients From Start To Finish $100 $200 $300 $400...

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