Chapter Clicker Questions Chapter 4: Carbohydrates: Plant-Derived Energy Nutrients © 2017 Pearson Education, Inc Glucose, fructose, and galactose are a) b) c) d) © 2017 Pearson Education, Inc monosaccharides disaccharides oligosaccharides polysaccharides Glucose, fructose, and galactose are a) b) c) d) © 2017 Pearson Education, Inc monosaccharides disaccharides oligosaccharides polysaccharides Beta bonds are found linking monosaccharides within a) b) c) d) © 2017 Pearson Education, Inc lactose resistant starches cellulose all of the above Beta bonds are found linking monosaccharides within a) b) c) d) © 2017 Pearson Education, Inc lactose resistant starches cellulose all of the above Insoluble fibers a) b) c) d) © 2017 Pearson Education, Inc are viscous, forming a gel when wet can be fermented by bacteria residing in the colon are generally found in whole grains, as well as many vegetables and some fruits include pectins, fructans, gums, and mucilages Insoluble fibers a) b) c) d) © 2017 Pearson Education, Inc are viscous, forming a gel when wet can be fermented by bacteria residing in the colon are generally found in whole grains, as well as many vegetables and some fruits include pectins, fructans, gums, and mucilages The glycemic index rates a) b) the potential of foods to prompt the secretion of pancreatic amylase the potential of foods to raise blood glucose and insulin levels c) d) © 2017 Pearson Education, Inc the ratio of insulin to cortisol in the blood following a carbohydrate-rich meal the potential of a given diet for increasing the risk for diabetes The glycemic index rates a) b) c) d) © 2017 Pearson Education, Inc the potential of foods to prompt the secretion of pancreatic amylase the potential of foods to raise blood glucose and insulin levels the ratio of insulin to cortisol in the blood following a carbohydrate-rich meal the potential of a given diet for increasing the risk for diabetes Glucose a) b) is the predominant energy source used by our bodies at rest is obtained from the breakdown of muscle glycogen reserves maintains blood glucose levels between meals c) can be released from the breakdown of ketones to meet body needs when carbohydrate intake is low d) can be metabolized for energy very quickly either with or without oxygen © 2017 Pearson Education, Inc Glucose a) b) is the predominant energy source used by our bodies at rest is obtained from the breakdown of muscle glycogen reserves maintains blood glucose levels between meals c) can be released from the breakdown of ketones to meet body needs when carbohydrate intake is low d) © 2017 Pearson Education, Inc can be metabolized for energy very quickly either with or without oxygen Which of the following statements about the DRIs for carbohydrates is true? a) b) c) The current AI for fiber adults 19 years of age and older is 130 g per day The AMDR for carbohydrates is 45% to 65% of total energy intake The RDA for carbohydrates covers the amount of carbohydrate needed to support daily activities d) © 2017 Pearson Education, Inc A key DRI for carbohydrates is to make half of your grain choices whole grains Which of the following statements about the DRIs for carbohydrates is true? a) b) c) The current AI for fiber adults 19 years of age and older is 130 g per day The AMDR for carbohydrates is 45% to 65% of total energy intake The RDA for carbohydrates covers the amount of carbohydrate needed to support daily activities d) © 2017 Pearson Education, Inc A key DRI for carbohydrates is to make half of your grain choices whole grains Research evidence supports an association between a) b) c) d) sugar consumption and hyperactivity in children a high-sugar diet and obesity consumption of high-fructose corn syrup and increased sensitivity of body cells to insulin exceeding the Institute of Medicine's upper tolerable intake limit for sugar and an increased risk for heart disease © 2017 Pearson Education, Inc Research evidence supports an association between a) b) c) d) sugar consumption and hyperactivity in children a high-sugar diet and obesity consumption of high-fructose corn syrup and increased sensitivity of body cells to insulin exceeding the Institute of Medicine's upper tolerable intake limit for sugar and an increased risk for heart disease © 2017 Pearson Education, Inc Good sources of fiber include a) legumes and other vegetables, fruits, whole grains, and nuts and seeds b) c) d) © 2017 Pearson Education, Inc potatoes and other starchy vegetables, fruit juices, grains, and dairy foods meat, fish, poultry, and tofu rice and pasta, peanut butter, eggs, and yogurt and other fermented dairy foods Good sources of fiber include a) b) c) d) © 2017 Pearson Education, Inc legumes and other vegetables, fruits, whole grains, and nuts and seeds potatoes and other starchy vegetables, fruit juices, grains, and dairy foods meat, fish, poultry, and tofu rice and pasta, peanut butter, eggs, and yogurt and other fermented dairy foods Aspartame should not be consumed by people who have a) b) c) d) © 2017 Pearson Education, Inc phenylketonuria type diabetes lactose intolerance a milk allergy Aspartame should not be consumed by people who have a) b) c) d) © 2017 Pearson Education, Inc phenylketonuria type diabetes lactose intolerance a milk allergy Type diabetes a) b) c) typically arises in middle and older adulthood is a progressive disorder in which body cells become less responsive to insulin is characterized by autoimmune destruction of the beta cells of the pancreas d) © 2017 Pearson Education, Inc can be prevented by maintaining a healthful body weight Type diabetes a) b) c) d) © 2017 Pearson Education, Inc typically arises in middle and older adulthood is a progressive disorder in which body cells become less responsive to insulin is characterized by autoimmune destruction of the beta cells of the pancreas can be prevented by maintaining a healthful body weight  ... legumes and other vegetables, fruits, whole grains, and nuts and seeds potatoes and other starchy vegetables, fruit juices, grains, and dairy foods meat, fish, poultry, and tofu rice and pasta,... Inc the potential of foods to prompt the secretion of pancreatic amylase the potential of foods to raise blood glucose and insulin levels the ratio of insulin to cortisol in the blood following... a) b) the potential of foods to prompt the secretion of pancreatic amylase the potential of foods to raise blood glucose and insulin levels c) d) © 2017 Pearson Education, Inc the ratio of insulin