TCO 4 When Fructose And Glucose Are Bonded Together They Form... ~ World News

Simple carbohydrates can form either a single ring structure (monosaccharides) or a double ring structure (disaccharides -- formed when a pair of monosaccharides bond). Simple carbohydrates include familiar sugars such the monosaccharides glucose (the basic fuel of cells) and fructose...(Obj 7) maltose - 2 glucose units lactose - glucose and galactose sucrose - glucose and fructose. 82. Describe the similarities and differences between Circle the peptide bond in your structure. 87. Show how the amino acids leucine, phenylalanine, and threonine can be linked together to form the...When biologists fed mice sugar in doses proportional to what many people eat, the fructose-glucose mixture found in high-fructose corn syrup was In contrast, sucrose or table sugar is a disaccharide compound formed when fructose and glucose bond chemically. Potts says the debate over the...When two alpha-glucopyranoses are condensed together, the alcohol group of the first carbon of one alpha-glucopyranose condenses with the alcohol group of the fourth carbon of (2) Glycosidic bonds in sucrose. Sucrose is formed from the condensatioin between a glucose and a fructose molecule.The glucose then enters your body's cells with the help of insulin. Glucose is used by your body for energy It can promote good bowel health, reduce the risk of constipation, and some forms of fibre have been When you're low on glucose, the body breaks down stored fat to convert it into energy.

PDF Microsoft Word - 17_Bishop_Study_Guide

Carbohydrate, class of naturally occurring compounds and derivatives formed from them. Learn about the structures and uses of the simple sugars glucose, fructose, and galactose. Large molecules that may consist of as many as 10,000 monosaccharide units linked together, polysaccharides vary considerably in size, in Cellulose and glucose are examples of carbohydrates.Sucrose, or table sugar, is formed when a glucose and fructose molecule bond together as you see here. As this bond takes place, a water Water molecules are also removed as these bonds are formed. Starchy foods include potatoes, rice, wheat, and corn. Glycogen is not a dietary carbohydrate...Glucose is used by cells of our bodies for energy. In fact, the brain runs most efficiently on glucose and the body will do whatever it can to ensure Table sugar is actually made of two basic sugars, fructose and glucose, bonded together. When we consume table sugar, our digestive system...When Glucose And Fructose Join Together What Do They Form Onettechnologiesindia Com.

Fructose more toxic than table sugar, mouse study suggests

Which property of water is the result of hydrogen bonds?(TCO 1) When fructose and glucose are bonded together, they form: (TCO 1) A disaccharide is formed by the chemical bonding of: (TCO 2) Sugar alcohols are most often used in which of the following products? (TCO 2) After a meal, which hormone is responsible for moving glucose into the...When fructose and glucose are bonded together, they form. sucrose. the extent to which a given food raises blood glucose and insulin. When we don't consume enough carbohydrate, what substances does the body produce as an alternative fuel?Sucrose is a compound made up of one molecule of glucose joined to one molecule of fructose through a glycosidic bond. Unlike most complex sugars, also known as polysaccharides, the glycosidic bond in sucrose is formed at the non-reducing ends of both the glucose and fructose molecules.Most foods containing fructose - a naturally occurring sugar found in all fruits and fruit juices - don't seem to have harmful effects as long as they're not contributing to excess daily calories. This is because the fibre found in whole fruits is intact, and the sugar is contained within the fruit's cells.

33 Chapter 4 – The Carbohydrates: Sugar, Starch, Glycogen, and Fiber Chapter Learning Objectives 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 Compare and contrast the main sorts of carbohydrates in foods and in the frame. Explain the vital roles of carbohydrates and fiber in the frame, and describe the characteristics of wholegrain meals. Explain how complex carbohydrates are damaged down in the digestive tract and absorbed into the frame. Describe how hormones regulate blood glucose concentrations all over fasting and feasting, and provide an explanation for the reaction of those hormones to various carbohydrates in the diet. Describe the scope of the U.S. diabetes downside, and teach any individual about the long- and momentary results of untreated diabetes and prediabetes. Identify elements of a lifestyle plan to successfully regulate blood glucose, and describe the characteristics of an eating plan that can lend a hand organize type 2 diabetes. Describe the indicators of hypoglycemia, and name some conditions that may motive it. Identify the principle individuals of quite a lot of varieties of carbohydrates in foods. Discuss current research in regards to the relationships amongst nutritional carbohydrates, obesity, diabetes, and different ills. True/False Items 1. Carbohydrate has been rightly accused of being the fattening component of foods; subsequently, we wish to consume fewer starchy foods. 2. Most unrefined plant foods include a mix of fiber varieties. 3. The term "brown bread" on a label is a make sure that the bread has been made with whole-grain flour. 4. The glycemic index and glycemic load of meals may be of pastime to other folks with diabetes who should strive to control blood glucose keep an eye on. 5. Carbohydrates form the primary hyperlink within the meals chain that helps all lifestyles on earth. 6. Starch digestion is done by the time food reaches the small intestine. 7. Chronic irritation of body tissues accompanies uncontrolled diabetes and may contribute to eye, kidney, center, and other associated problems. 8. The highest technique to keep an eye on blood glucose ranges in diabetes is to avoid all sugary meals. 9. The advisable carbohydrate consumption in a health-promoting diet is 45-Sixty five p.c of energy. Controversy 4 True/False Items 10. Research has shown that consuming too much carbohydrate can cause diabetes. 11. The build up in added sugars in the diet is the principle reason for the rise in weight problems as of late. Comprehension-Level Multiple-Choice Items 1. Which of the next animal-derived meals accommodates important quantities of carbohydrates? a. eggs b. red meat c. milk d. poultry © 2014 Cengage Learning. All Rights Reserved. May now not be copied, scanned, or duplicated, in complete or partly, except for use as authorized in a license allotted with a definite product or service or in a different way on a password-protected web page for school room use. 34 2. 3. 4. Complex carbohydrates: a. include both single sugar devices and connected pairs of sugar gadgets. b. are known as the monosaccharides and disaccharides. c. are lengthy chains of sugar units arranged to form starch or fiber. d. a and b e. b and c Which monosaccharide is accountable for the candy style of fruit? a. glucose b. fructose c. galactose d. sucrose When fructose and glucose are bonded together they form: a. table sugar. b. malt sugar. c. milk sugar. d. fruit sugar. 5. The disaccharides include: a. sucrose, galactose, and maltose. b. maltose, fructose, and galactose. c. lactose, glucose, and fructose. d. sucrose, maltose, and lactose. 6. Which of the following is not one of the complicated carbohydrates? a. most fibers b. glycogen c. galactose d. starch 7. 8. 9. Digestible carbohydrates are broken down or converted into _____ inside the body. a. fructose b. lactose c. glucose d. galactose All of the following are fibers except: a. glycogen. b. cellulose. c. hemicellulose. d. pectin. Which of the following isn't an example of fiber? a. "strings" of celery b. outer layers of kernels of wheat c. residue in milk d. skins of corn kernels 10. Soluble fiber is described as "viscous" as a result of it: a. is hard and stringy. b. is indigestible by means of human enzymes. c. binds to minerals in the GI tract. d. paperwork gels. 11. Which of the next is the preferred gas for maximum body functions? a. protein b. ketones c. carbohydrate d. fats 12. The highest solution to lose fats, maintain lean frame tissues, and stay wholesome is to: a. steer clear of all starchy foods. b. keep watch over food portion sizes. c. select low-fiber vegetables. d. eat extra refined carbohydrates. 13. Current dietary tips for the United States suggest: a. restricted intake of carbohydrates for people with diabetes. b. higher consumption of a wide variety of carbohydrates. c. reduction in both simple and advanced carbohydrate intakes. d. larger intake of fiber-rich, complete meals sources of carbohydrate. 14. According to the Dietary Reference Intakes, other folks must download _____ in their day by day power from carbohydrates. a. 10%-35% b. 45%-65% c. 20%-35% d. >65% 15. Which of the following is not an effect of fiber? a. promotes weight achieve and feeling of fullness b. prevents constipation and hemorrhoids c. reduces the hazards of middle and artery disease d. prevents appendicitis and diverticulosis 16. Which of the following foods would you choose as an efficient stool-softening agent? a. oat bran b. enriched bread c. white rice d. grapefruit juice © 2014 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in total or in part, aside from for use as permitted in a license distributed with a certain services or products or in a different way on a password-protected web page for lecture room use. 35 17. Which of the next is not a big source of soluble fiber? a. fruits b. legumes c. greens d. nonfat dairy 18. All of the following are health advantages of insoluble fiber with the exception of: a. it lowers possibility of diabetes. b. it alleviates constipation. c. it lowers possibility of hemorrhoids. d. it's going to cut back possibility of rectal most cancers. 24. Digestion of maximum starch starts in the: a. mouth. b. esophagus. c. stomach. d. small gut. 25. Among the next, the form of starch that is most easily digested within the body is: a. cooked beans. b. oatmeal. c. barley. d. white flour. 19. Which of the following foods has the best cholesterol decreasing impact? a. wheat bran b. cabbage c. brown rice d. oat bran 26. Which of the next nutrients isn't required via law to be added to refined grain products? a. riboflavin b. folate c. magnesium d. thiamin e. niacin 20. Potential harmful effects of too much fiber come with: a. hypoglycemia. b. limited absorption of iron. c. excessive weight loss. d. a and b e. b and c 27. Which of the following terms would you search for on a bread label to choose essentially the most nutritious product? a. wheat flour b. total grain c. unbleached flour d. brown bread 21. A fascinating consumption of dietary fiber is _____ day-to-day, in step with the DRI tips. a. 5 grams per 1,000 calories b. 14 grams consistent with 1,000 calories c. 14-15 grams d. 40-55 grams 28. Which of the next can be a good calcium source that might not cause signs in an adult with lactose intolerance? a. fortified soy milk b. cottage cheese c. total milk d. yogurt with added milk solids 22. The highest manner to succeed in a desirable fiber consumption is to include _____ in the nutrition. a. fruits, greens, and grains b. whole, unprocessed meals c. purified fiber dietary supplements d. a and b e. a and c 23. All of the next teams are specifically at risk of destructive results of eating too a lot fiber aside from: a. the elderly. b. the malnourished. c. adults. d. youngsters who devour no animal products. 29. Which of the following statements is fake in regards to the splitting of glucose for energy? a. Inside a cell, glucose is broken in part and these two halves have two pathways open to them. b. Glucose can be damaged down to yield energy and carbon dioxide. c. Glucose fragments can also be connected in combination into molecules of body fat. d. Body fat will also be transformed into glucose to feed the brain adequately. 30. The incomplete breakdown of fat that occurs when carbohydrates are no longer to be had produces: a. glucose fragments. b. glycogen our bodies. c. ketone our bodies. d. amino acids. © 2014 Cengage Learning. All Rights Reserved. May no longer be copied, scanned, or duplicated, in complete or partly, excluding to be used as accepted in a license allotted with a undeniable services or products or otherwise on a password-protected website online for classroom use. 36 31. The DRI for general carbohydrates for an averagesized adult is _____ grams consistent with day. a. 50 b. 75 c. 100 d. 130 32. When the blood glucose level rises after a meal, the primary organ to reply is the: a. pancreas. b. liver. c. abdomen. d. gallbladder. 33. The extent to which a meals raises the blood glucose point and elicits an insulin response can be measured and ranked on a scale known as the: a. digestibility index. b. glycemic index. c. hypoglycemic index. d. insulin index. 34. When selecting meals that experience a lower glycemic index, which of the next can be advisable? a. barley b. cornflakes c. boiled potatoes d. enriched bread 35. A chum complains of blurred vision, cravings for chocolates, weakness, and excessive thirst and urination. These signs are suggestive of: a. lactose intolerance. b. fasting. c. hypoglycemia. d. diabetes. 36. Which of the following is function of type 1 diabetes? a. the individual's immune machine assaults the cells of the pancreas b. the pancreas no longer produces insulin c. the individual is most often overweight d. a and b e. b and c 38. Which of the next is helping prevent kind 2 diabetes? a. maintaining a wholesome weight b. taking oral hypoglycemic agents c. restricting protein intake d. gazing caffeine intake 39. The very best diet for managing diabetes: a. includes high-fiber meals. b. is low in total carbohydrate. c. supplies adequate protein. d. a and b e. a and c 40. Factors that may end up in the improvement of hypoglycemia include all of the following aside from: a. overuse of alcohol. b. uncontrolled diabetes. c. pancreatic most cancers. d. obesity. 41. Which of the next meals accommodates about 15 grams of carbohydrate? a. a slice of bread b. 1/2 cup of cooked corn c. 1 cup of dried fruit d. a and b e. b and c 42. Which protein meals are good sources of carbohydrate? a. lean red meat and beef b. fish and shellfish c. legumes and nuts d. poultry products 43. To enlarge the wonder of foods with out boosting their calories, you would: a. serve candy food heat. b. reduce the sugar added to recipes by onehalf. c. use small quantities of sugar substitutes in position of sucrose. d. a and b e. a and c 37. Characteristics of kind 2 diabetes come with all of the next except for: a. insulin resistance of the frame's cells. b. blood glucose ranges that upward thrust too high. c. rapid destruction of the pancreas. d. blood insulin levels that upward push too excessive. © 2014 Cengage Learning. All Rights Reserved. May no longer be copied, scanned, or duplicated, in complete or partly, aside from for use as authorized in a license allotted with a undeniable product or service or differently on a password-protected site for classroom use. 37 Application-Level Multiple-Choice Items 44. Grapes and grape soda each provide sugars, but the grapes are a more fit choice because: a. their sugars are diluted in huge volumes of water. b. they additionally supply fiber. c. they are much less nutrient dense. d. a and b e. b and c 45. It will also be mentioned that the energy we obtain from meals comes from the sun. This is because: a. oxygen is absorbed into plant leaves to create chlorophyll, which is transformed to glucose. b. gentle power from the solar is used in photosynthesis to create chemical power in the plant. c. the solar warms the soil to create glucose in the roots of vegetation. d. the sun converts green leaves to seeds for power. 46. A chum says, "My diet contains no sucrose because I don't eat table sugar." Is this prone to be true? a. sure, as a result of sucrose is handiest present in desk sugar b. no, because sucrose happens naturally in many end result and vegetables c. no, because sucrose happens in germinating seeds and arises throughout digestion d. no, as a result of sucrose is found in milk 47. Plants retailer sucrose as starch as a result of: a. glucose is soluble in water. b. the glucose can be washed away by rain. c. glucose is insoluble in water. d. a and b e. b and c 48. The bonds that link glucose gadgets into polysaccharides are no longer all of the identical. Which of the next is true of these bonds? a. The bonds of starch are present in vegetation and are easily broken through human enzymes. b. The bonds of glycogen are present in animals and cannot be damaged by way of human enzymes. c. The bonds of cellulose are found in vegetation and are simply damaged by human enzymes. d. Human enzymes can't join glucose gadgets. 49. How is dietary fiber really useful to health? a. Fiber can also be damaged right down to glucose. b. Soluble fiber prevents hypoglycemia. c. Insoluble fiber aids in easing removal. d. Fiber regularly contains chelating agents. 50. You are trying to persuade any individual that a lowcarbohydrate diet is unwanted. Reasons you would give to give a boost to your commentary include: a. fats is not most often used as gas by the mind and worried device. b. gram for gram, carbohydrates donate fewer energy than nutritional fat. c. low-carbohydrate diets are dear and require the purchase of particular meals. d. a and b e. a and c 51. Carbohydrates are essential to offer power for the body as a result of: a. the glucose that is created from them is necessary to fuel many of the body's cells. b. proteins are to be had handiest to offer building block materials for tissues. c. ketone our bodies constructed from proteins do not supply good enough power for cells. d. fat are not able to provide any power to the cells. 52. You are instructing a client the right way to in all probability decrease blood levels of cholesterol through eating foods excessive in fiber. Which of the following foods would be least efficient for this function? a. oat bran cereals b. whole-wheat breads c. carrots d. legumes 53. Dietary fiber has been advisable for its possible advantages in lowering middle disease by way of reducing blood ldl cholesterol. How is fiber thought to play its function in decreasing blood cholesterol? a. insoluble fiber binds with ldl cholesterol within the massive intestine and is excreted in feces b. viscous fiber binds with bile in the intestine and is excreted in feces c. soluble fiber binds with cholesterol within the blood and is excreted by the liver d. insoluble fiber converts to bile in the massive intestine and binds with ldl cholesterol © 2014 Cengage Learning. All Rights Reserved. May now not be copied, scanned, or duplicated, in complete or partly, except for for use as accredited in a license disbursed with a certain services or products or otherwise on a password-protected web site for lecture room use. 38 54. It could be appropriate to counsel high-fiber foods to anyone looking to shed weight as a result of: a. fiber accelerates motion of meals thru the upper digestive tract. b. fiber promotes a sense of fullness. c. fiber may displace calorie-dense concentrated fat. d. a and b e. b and c 55. If you are requested for recommendation on whether or not diets excessive in fiber can scale back colon most cancers chance, what would you reply? a. Scientific evidence proves that low-fiber diets cause colon most cancers, so fiber must be included in everybody's nutrition. b. You can not consume sufficient fiber to obtain the benefit, so you wish to have to also include fiber dietary supplements. c. Fiber does no longer play any function within the fitness of the colon, so it isn't important to incorporate huge amounts within the diet. d. Fiber within the colon provides short-chain fatty acids that supply power to keep the colon cells wholesome and immune to chemical damage inflicting mobile changes. 56. Is it conceivable to have too much fiber in your nutrition? a. no, for the reason that body will handiest digest what it needs and excrete the remaining b. yes, because fiber will absorb water from the feces and motive constipation c. yes, because some fibers bind with minerals and carry them out of the body d. no, because extra fiber will be transformed to glycogen and saved within the body 57. Which breakfast would provide the maximum fiber? a. 2 oz. bran cereal with nonfat milk b. Eight ounces. yogurt sweetened with honey c. 2 slices French toast (enriched bread) d. 1 cup cream of wheat and Eight oz.. orange juice 58. The digestion and absorption of various types of carbohydrates in foods varies. For example: a. disaccharides are easily split into monosaccharides within the intestine and absorbed. b. starch is completely digested within the mouth via the enzymes in the saliva. c. sucrose is absorbed into the blood and transported to the liver to be converted to glucose. d. all starch may be very easily digested. 59. After chewing a piece of bread for awhile, you begin to experience a relatively sweet taste. This style effects from: a. sucrose utilized in making bread. b. an ordinary use of the carbohydrate in bread. c. the liberation of maltose from starch. d. one of the vital signs of diabetes. 60. The best possible bread option to give you the complete grain you want to your vitamin would be: a. enriched and fortified bread. b. rye bread. c. sophisticated bread. d. brown bread. 61. How would you respond to any person who states that white bread is solely as nutritious as wholewheat bread? a. White bread is simply as nutritious because it has been enriched with iron, niacin, riboflavin, thiamin, and folate. b. Whole-wheat bread is preferable because it is likely to contain several nutrients no longer added to white bread. c. Whole-wheat bread is upper in fiber content material than white bread. d. a and b e. b and c 62. Which of the next would you suggest for a person with lactose intolerance? a. large quantities of milk b. moderate amounts of elderly cheese c. yogurt with are living cultures d. a and b e. b and c 63. Lactose intolerance may cause nutritional headaches as a result of: a. the individual affected will be unable to eat adequate carbohydrate. b. inadequate calcium consumption from fending off dairy products can have an effect on bone construction. c. it occurs most often in babies who then will devour inadequate protein. d. it ends up in the lack to eat any types or quantities of dairy products. © 2014 Cengage Learning. All Rights Reserved. May no longer be copied, scanned, or duplicated, in total or in part, with the exception of to be used as accepted in a license allotted with a certain services or products or otherwise on a password-protected site for lecture room use. 39 64. Hormones play a very powerful position in regulating blood glucose levels. For instance: a. insulin stimulates glycogen unlock from muscle groups for frame cells to make use of for power. b. glucagon decreases the elimination of glucose from the blood right through rigidity. c. epinephrine will increase breakdown of liver glycogen to offer glucose in instances of threat. d. insulin reduces glucose uptake and storage amongst fat cells. 65. What suggestions would you supply to somebody looking to reinforce his workout? a. Eat a small snack wealthy in complex carbohydrates Seventy five min. before the exercise. b. Drink some extra fluid prior to the exercise. c. Avoid caffeine-containing drinks earlier than the exercise. d. a and b e. b and c 66. Researchers studying the fitness results of the glycemic index of foods have found that: a. individuals with diabetes can eat lowglycemic index meals to lower blood glucose levels. b. intake of high-glycemic index foods has ended in upper middle disease rates in many populations of the world. c. id of the glycemic index ranking can lend a hand a person separate the "good carbs" from "unhealthy carbs." d. there isn't sufficient evidence presently to show that the usage of the glycemic index to control carbohydrate intake is beneficial for fitness. 67. When bearing in mind the health have an effect on of diabetes you will need to keep in mind that: a. it simplest impacts a small collection of folks in comparison to other continual diseases. b. if poorly controlled it might damage main organs and tissues within the frame. c. kind 2 diabetes is rarely noticed in youngsters so isn't of concern for them. d. type 1 diabetes may also be averted via controlling sugar consumption within the nutrition. 68. One of the principle causes that obesity contributes to type 2 diabetes is as a result of: a. irritation in the tissues triggers them to face up to insulin. b. excess glucose builds up in the tissues. c. greater blood lipids lead to extra fat available for garage. d. abnormally high ranges of insulin take away too a lot glucose from the blood. 69. To provide good enough regulate of diabetes, one in all the best dietary recommendations would be to: a. exclude all meals that include added sugar from the diet. b. building up nutritional protein intakes to exchange for decreased carbohydrate. c. use best low-glycemic index meals. d. make sure that the fiber consumption from meals assets is adequate. 70. Many other folks use merchandise such as breath mints and chewing gum that comprise sugar alcohols. Is this a excellent apply for health? a. yes, because they contribute no calories b. no, as a result of their high glycemic load may affect other people with diabetes c. yes, because bacteria can't metabolize sugar alcohols temporarily sufficient to reason dental caries d. no, because of unintended effects of gas, belly discomfort, and diarrhea when used even in small amounts 71. Which of the following can be suitable to try should you enjoy symptoms of hypoglycemia? a. Eat steadily timed foods. b. Consume protein with carbohydrate. c. Choose extra refined grain products. d. a and b e. a and c © 2014 Cengage Learning. All Rights Reserved. May no longer be copied, scanned, or duplicated, in whole or in part, excluding for use as accepted in a license dispensed with a certain product or service or differently on a password-protected web site for school room use. 40 72. What would be the easiest recommendation relating to physical process for a person with diabetes? a. Regular bodily process is beneficial for controlling weight and tissue sensitivity to insulin in sort 2 diabetes. b. Physical job needs to be strenuous sufficient to lead to weight loss for it to be of benefit in sort 2 diabetes. c. Although physical job has health advantages, it does now not improve the health standing of individuals with diabetes. d. Individuals with type 1 diabetes must all the time steer clear of strenuous activity as it might cause too much of a drop in blood glucose. 73. A person states that she is having hypoglycemic signs when waking up. Your response to her is: a. Don't concern! True hypoglycemia could be very rare, so you almost certainly don't have it. b. You may wish to check along with your doctor as it can be a result of a medical complication. c. Space your foods so that you've your heaviest meal at evening to provide sufficient fat. d. A pitcher of wine before bed might help to keep watch over your glucose ranges through the night time. 74. An individual with newly diagnosed type 2 diabetes has just been recommended that he must begin a 2100-calorie diet with 45% of the power coming from carbohydrate. How many grams of carbohydrate would that be? a. 105 b. 135 c. 236 d. 337 75. You are trying to decide which form of sugar to use, and need to make a choice the one that would have the best nutritional price. Your best choice could be: a. to select any of the sugars because none of them is "more fit" than some other. b. to choose molasses as it has a much upper iron content. c. to choose honey as it has fewer calories than desk sugar. d. to select a fruit spread as it has a upper nutrient content material from the fruit. Use the breakfast cereal label below (proven at the following web page) to reply to questions 76-81. 76. The commentary "Good source of nutrition D," which appears on the front of this cereal field, indicates that: a. the cereal is of course excessive in diet D. b. further diet D has been added to this product. c. milk must be added to provide vitamin D. d. This statement will not be correct for the reason that product is not regulated by means of the FDA. 77. Rice is the first element in the record. This signifies that a serving of this cereal: a. can be considered a whole-grain meals. b. incorporates no fats. c. comprises rice as its primary element. d. is low in energy. 78. Because it incorporates white rice, this cereal is required to have which of the following nutrients added? a. thiamin, riboflavin, niacin, folate, iron b. diet A, diet C, diet D, diet E c. iron, calcium, potassium, zinc d. calcium, iron, vitamin B6, vitamin B12 79. This cereal is regarded as to be a(n) _____ source of fiber. a. poor b. reasonable c. superb d. really helpful 80. What receive advantages does the addition of 1/2 cup of skim milk supply to the cereal? a. a great deal increases the carbohydrate content b. very much will increase the thiamin content c. a great deal will increase the iron content material d. very much will increase the protein content material 81. Overall, how would you describe this cereal? a. a minimally processed food high in vitamins and minerals b. a refined-grain product containing substantial added sugars c. a whole-grain product with added fat d. a very good source of straightforward but no longer advanced carbohydrates © 2014 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, excluding for use as permitted in a license dispensed with a definite services or products or another way on a password-protected web site for classroom use. 41 Chocolate Crisps Breakfast Cereal Nutrition Facts Serving Size 3/Four cup (31g) Servings Per Container about 6 Amount Per Serving Calories Calories from Fat Cereal with 1/2 cup skim milk 120 5 160 5 % Daily Value** Total Fat 1g* Saturated Fat 0.5g Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 0g Cholesterol 0mg Sodium 130mg Potassium 60mg Total Carbohydrate 27g Dietary Fiber <1g Sugars 12g Protein 1g Vitamin A Vitamin C Calcium Iron Vitamin D Vitamin E Thiamin Riboflavin Niacin Vitamin B6 Folic Acid Vitamin B12 Zinc 2% 3% 2% 3% 0% 5% 2% 9% 2% 0% 8% 7% 11% 2% 25% 25% 4% 25% 15% 25% 25% 25% 25% 25% 25% 25% 10% 30% 25% 20% 25% 25% 25% 30% 35% 25% 25% 25% 35% 15% Ingredients: Rice, sugar, cocoa processed with alkali, accommodates 2% or less of semisweet chocolate (sugar, chocolate, dextrose), partly hydrogenated vegetable oil (coconut, soybean and/or cottonseed), salt, malt flavoring, synthetic flavor, BHT for freshness. Vitamins and minerals: Calcium carbonate, vitamin C (ascorbic acid and sodium ascorbate), iron, nutrition E (alpha tocopherol acetate), niacinamide, zinc oxide, nutrition A palmitate, diet B6 (pyridoxine hydrochloride), diet B2 (riboflavin), vitamin B1 (thiamin hydrochloride), folic acid, diet D, vitamin B12. * Amount in cereal. One half cup of skim milk contributes an further 40 energy, 65mg sodium, 6g overall carbohydrates (6g sugars), and 4g protein. **Percent Daily Values are in keeping with a 2,000 calorie diet. Your Daily Values could also be upper or lower depending on your calorie wishes. © 2014 Cengage Learning. All Rights Reserved. May no longer be copied, scanned, or duplicated, in complete or in part, apart from for use as authorized in a license dispensed with a undeniable services or products or another way on a password-protected website for study room use. 42 Controversy 4 Multiple-Choice Items 82. In the previous a number of many years, carbohydrate intake in this country has: a. increased in conjunction with calorie consumption. b. larger together with fat intake. c. lowered whilst fats intake has greater. d. decreased while protein intake has increased. 83. Sugar has been implicated by many people in some major health issues. One impact of sugar on fitness that has been proven scientifically is that: a. sugar fed on in large quantities leads to obesity, even when calorie intake does no longer exceed calorie wishes. b. eating huge quantities of pure sugar places a pressure at the pancreas, resulting in diabetes. c. fructose suppresses the human appetite in the similar approach that glucose does. d. intake of two fructose- or sucrosesweetened soft beverages in step with day for a few weeks ends up in important changes in blood lipids. 84. Research has shown the following relationship between carbohydrate in the nutrition and frame weight: a. other people with higher carbohydrate intakes have upper body weights. b. added sugars provide most of the extra energy that cause weight achieve amongst U.S. adults. c. as people in other international locations adopt "Western" style diets, they shed some pounds. d. extra calories from fructose motive higher weight gain than those from other vitamins. 85. Which of the following is maximum intently associated with diabetes? a. sugar content of the vitamin b. body fatness c. fat content of the diet d. lean frame tissue 86. The form and glycemic load of carbohydrate ate up in the nutrition has the following relationship with diabetes: a. there is a certain correlation between diabetes and a vitamin with a excessive glycemic load. b. whole foods save you diabetes. c. sophisticated carbohydrates motive diabetes. d. diabetes is uncommon when complete foods supply many of the carbohydrates in a vitamin of average energy. 87. In evaluating the potential hyperlink between highfructose corn syrup (HCFS) and obesity, scientists have found that: a. HFCS is extra harmful than sucrose. b. consuming HCFS does now not stimulate the release of insulin from the pancreas. c. the metabolic effects of sucrose and HFCS are mostly identical. d. consuming HCFS beverages every day considerably decreases triglyceride ranges in the blood. 88. Which commentary concerning the results of fructose on lipid metabolism is accurate? a. Consumption of huge amounts of purified fructose causes fats to accumulate in the blood and liver. b. Foods that naturally include fructose have the same effect on blood lipids as purified fructose. c. High-fructose corn syrup (HCFS) has a much other metabolic effect on lipids than sucrose when eaten in the same quantities. d. Fructose could make a person fats even when the calorie intake does now not exceed the body's power want. 89. What is the role of insulin in weight acquire? a. Eating high-glycemic index meals reasons excess fats storage. b. Eating meals that don't stimulate the insulin reaction reduces frame fats garage. c. Insulin helps to prevent weight gain in healthy, normal-weight individuals who eat a affordable vitamin. d. Insulin assists with the storage of frame fats and weight gain, despite the fact that calories don't exceed energy wishes. © 2014 Cengage Learning. All Rights Reserved. May now not be copied, scanned, or duplicated, in total or partly, excluding to be used as authorised in a license allotted with a definite services or products or in a different way on a password-protected web site for lecture room use. 43 Matching Items Match the disaccharides listed at the right with their monosaccharide constituents, listed at the left. 1. 2. 3. fructose + glucose glucose + galactose glucose + glucose a. b. c. maltose sucrose lactose Essay Items 1. Explain why, calorie for calorie, carbohydrate-rich foods give a contribution less to body fatness than do fat-rich meals. 2. How can an ok intake of soluble fibers from meals get advantages health? 3. Describe the damaging effects of fiber when taken in extra. 4. Describe the duties of the quite a lot of body programs in breaking down carbohydrate into glucose to fuel the cells' paintings. 5. What recommendation would you give to any person who needs to extend fiber consumption with out experiencing issues with gasoline? 6. Explain what is meant by the "protein-sparing action" of carbohydrate. 7. Explain the relationship between obesity and type 2 diabetes. 8. Why don't sugar alcohols give a contribution to dental caries? 9. Define hypoglycemia and describe the indicators of this condition. 10. What accounts for the steady upward trend in U.S. sugar consumption? Answer Key (ANS = answer, REF = web page reference, DIF = difficulty, OBJ = learning objective) True/False Items 1. ANS: F REF: 117 2. ANS: T REF: 119 3. ANS: F REF: 125|127 4. ANS: T REF: 138 5. ANS: T REF: 113 6. ANS: F REF: 130 7. ANS: T REF: 138 8. ANS: F REF: 142 9. ANS: T REF: 118|144 10. ANS: F REF: 152 11. ANS: F REF: 151-152 DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.4 OBJ: 4.1 OBJ: 4.3 OBJ: 4.5 OBJ: 4.6 OBJ: 4.2|4.8 OBJ: 4.9 OBJ: 4.9 Multiple-Choice Items 1. ANS: c REF: 113 2. ANS: c REF: 115 3. ANS: b REF: 114 4. ANS: a REF: 114 5. ANS: d REF: 114 6. ANS: c REF: 115 7. ANS: c REF: 129-130 8. ANS: a REF: 116|117 9. ANS: c REF: 119 10. ANS: d REF: 119 DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level OBJ: 4.1 OBJ: 4.1 OBJ: 4.1 OBJ: 4.1 OBJ: 4.1 OBJ: 4.1 OBJ: 4.3 OBJ: 4.1 OBJ: 4.2 OBJ: 4.2 © 2014 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in complete or partially, with the exception of for use as authorised in a license allotted with a certain services or products or otherwise on a password-protected website for school room use. 44 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. 61. 62. 63. 64. 65. 66. ANS: c ANS: b ANS: d ANS: b ANS: a ANS: a ANS: d ANS: a ANS: d ANS: b ANS: b ANS: d ANS: c ANS: a ANS: d ANS: c ANS: b ANS: a ANS: d ANS: c ANS: d ANS: a ANS: b ANS: a ANS: d ANS: d ANS: c ANS: a ANS: e ANS: d ANS: d ANS: c ANS: e ANS: d ANS: b ANS: b ANS: d ANS: a ANS: c ANS: d ANS: a ANS: b ANS: b ANS: e ANS: d ANS: c ANS: a ANS: a ANS: c ANS: b ANS: e ANS: e ANS: b ANS: c ANS: d ANS: d REF: 117 REF: 117 REF: 118 REF: 118 REF: 119-121|123 REF: 120 REF: 119 REF: 120-123 REF: 119 REF: 123-124 REF: 123 REF: 123 REF: 123 REF: 129 REF: 130 REF: 125 REF: 127 REF: 132 REF: 133 REF: 133 REF: 118|134 REF: 134 REF: 137 REF: 138 REF: 140 REF: 140 REF: 140 REF: 141 REF: 142-143 REF: 143 REF: 144 REF: 146 REF: 147 REF: 118 REF: 112-113 REF: 114 REF: 115 REF: 115-116 REF: 119-120|124 REF: 117 REF: 117 REF: 119-120 REF: 119-120 REF: 123 REF: 121-123 REF: 123-124 REF: 120|121|123 REF: 129-130 REF: 129-130 REF: 126-128 REF: 124-126 REF: 132 REF: 132 REF: 134-136 REF: 137 REF: 137-138 DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.3 OBJ: 4.3 OBJ: 4.2 OBJ: 4.2 OBJ: 4.3 OBJ: 4.4 OBJ: 4.4 OBJ: 4.2|4.4 OBJ: 4.4 OBJ: 4.4 OBJ: 4.4 OBJ: 4.5 OBJ: 4.5 OBJ: 4.5 OBJ: 4.5 OBJ: 4.6 OBJ: 4.7 OBJ: 4.8 OBJ: 4.8 OBJ: 4.8 OBJ: 4.2 OBJ: 4.1 OBJ: 4.1 OBJ: 4.1 OBJ: 4.1 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.3 OBJ: 4.3 OBJ: 4.2 OBJ: 4.2 OBJ: 4.3 OBJ: 4.3 OBJ: 4.4 OBJ: 4.4 OBJ: 4.4 © 2014 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in complete or in part, with the exception of for use as permitted in a license dispensed with a definite services or products or in a different way on a password-protected website for classroom use. 45 67. 68. 69. 70. 71. 72. 73. 74. 75. 76. 77. 78. 79. 80. 81. 82. 83. 84. 85. 86. 87. 88. 89. ANS: b ANS: a ANS: d ANS: c ANS: d ANS: a ANS: b ANS: c ANS: a ANS: b ANS: c ANS: a ANS: a ANS: d ANS: b ANS: a ANS: d ANS: b ANS: b ANS: d ANS: c ANS: a ANS: c REF: 138-139|140 REF: 140-141 REF: 142-143 REF: 142 REF: 143 REF: 143 REF: 143 REF: 144 REF: 147 REF: 127-128 REF: 127 REF: 125 REF: 126 REF: 146 REF: 125|146-147 REF: 151 REF: 151-152|154 REF: 151-152|154 REF: 152 REF: 152 REF: 154-155 REF: 154 REF: 153 DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Application-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Application-level DIF: Application-level DIF: Comprehension-level DIF: Comprehension-level OBJ: 4.5 OBJ: 4.5 OBJ: 4.6 OBJ: 4.6 OBJ: 4.7 OBJ: 4.6 OBJ: 4.7 OBJ: 4.8 OBJ: 4.8 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.8 OBJ: 4.2|4.8 OBJ: 4.9 OBJ: 4.9 OBJ: 4.9 OBJ: 4.9 OBJ: 4.9 OBJ: 4.9 OBJ: 4.9 OBJ: 4.9 Matching Items 1. ANS: b REF: 114 2. ANS: c REF: 114 3. ANS: a REF: 114 DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level OBJ: 4.1 OBJ: 4.1 OBJ: 4.1 Essay Items 1. REF: 117|123 2. REF: 119-123 3. REF: 123-124 4. REF: 129-130 5. REF: 130 6. REF: 133 7. REF: 140-141 8. REF: 142 9. REF: 143 10. REF: 151-152 DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Application-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level DIF: Comprehension-level OBJ: 4.2 OBJ: 4.2 OBJ: 4.2 OBJ: 4.3 OBJ: 4.3 OBJ: 4.4 OBJ: 4.5 OBJ: 4.6 OBJ: 4.7 OBJ: 4.9 © 2014 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in total or in part, aside from to be used as accepted in a license allotted with a definite services or products or another way on a password-protected web site for study room use.