Selected week 3 carbohydrates questions PDF

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Lecturer- Stephanie Godrich...

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Topic 3: Selected questions 1. In which of the following are ample amounts of carbohydrates almost always found? a. Plant foods b. Health foods c. Animal products d. Protein-rich foods ANS: 2. All of the following are sources of dietary carbohydrates, except: a. fish. b. milk. c. fruits. d. legumes. ANS: 3. The differing sequences of atoms accounts for which difference between monosaccharides? a. Sweetness b. Stability c. Physical appearance d. Function ANS: 4. How many carbon atoms are found in most common dietary monosaccharides? a. Five b. Six c. Eight d. 12 ANS: 5. The types of atoms found in a glucose molecule include all of the following, except: a. carbon. b. oxygen. c. nitrogen. d. hydrogen. ANS: 6. The monosaccharide glucose also known as: a. Blood sugar b. Honey c. Sucrose d. Milk sugar ANS: 7. All of the following are typical dietary sources of carbohydrate, except: a. starch. b. maltose. c. glycogen. d. hemicellulose. ANS: 8. Which of the following is known as fruit sugar or levulose? a. Maltose b. Glucose c. Fructose d. Galactose ANS:

9. Which of the following is not a characteristic of glucose? a. It is soluble in water b. It is a monosaccharide c. It is part of the sucrose molecule d. It is sweeter-tasting than sucrose ANS: 10. What is the name for the reaction that links two monosaccharides together? a. Hydrolysis b. Absorption c. Disaccharide d. Condensation ANS: 11. Which of the following is a byproduct of the condensation of two molecules of glucose? a. Water b. Oxygen c. Hydrogen d. Carbon dioxide ANS: 12. What is the composition of lactose? a. Two fructose units b. One glucose unit and one fructose unit c. One glucose unit and one galactose unit d. One galactose unit and one fructose unit ANS: 13. The chemical reaction by which starch is split into monosaccharides is termed: a. hydrolysis. b. condensation. c. gluconeogenesis. d. homeostatic balancing. ANS: 14. The joining of glucose and fructose forms which disaccharide? a. Sucrose b. Lactose c. Starch d. Maltose ANS: 15. Which of the following foods is the principal source of lactose? a. Milk b. Table sugar c. Fruit d. Starchy foods ANS: 16. What is the name of the animal polysaccharide that is composed of glucose units? a. Fibre b. Enzyme c. Dextrin d. Glycogen ANS: 17. Glycogen is mainly stored in which of the following tissues?

a. Muscle and liver b. Pancreas and kidneys c. Stomach and intestine d. Brain and red blood cells ANS: 18. What is the primary storage form of carbohydrate in the body? a. Fibre b. Starch c. Glucose d. Glycogen ANS: 19. Which of the following is not a rich source of dietary starch? a. Grains b. Fruits c. Tubers d. Legumes ANS: 20. Which of the following is not a fibre? a. Cellulose b. Pectin c. Glycogen d. Lignin ANS: 21. Which of the following is not a characteristic of soluble fibre? a. It dissolves in water. b. It forms a gel. c. It promotes bowel movements. d. It is easily digested in the colon. ANS: 22. A fibre that is extracted from plants and has a beneficial health effect is known as: a. wholegrain. b. high-fibre. c. a functional food. d. a polysaccharide. ANS: 23. Where in the body is fibre fermented and digested? a. Mouth b. Stomach c. Small intestine d. Large intestine ANS:...