Test Bank Scientific American: Nutrition for a Changing World Chapter 4 Carbohydrates Multiple-Choice Questions

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1. Which type of grain contains all the essential parts of the entire grain seed in its original proportions? A. enriched grain B. refined grain C. whole grain D. both enriched and refined grains... E. both whole and refined grains Answer: C Type: Comprehension Difficulty: Easy Learning Objective: Define “whole grain” and explain what occurs when grain is refined (Infographic 4.5) Keywords: grain, whole grain 2. Enriched grains are cereal grains that A. lost nutrients during processing but have vitamins and minerals added back in. B. lost nutrients during processing and do not have vitamins and minerals added back in. C. gained nutrients during processing. D. gained the starchy portion of the grain seed back during refinement. E. are void of any minerals because of the milling process. Answer: A Type: Comprehension Difficulty: Easy Learning Objective: Define “whole grain” and explain what occurs when grain is refined (Infographic 4.5) Keywords: enriched grain 3. Within which component of the whole grain are most of the beneficial nutrients and phytochemicals found? A. endosperm B. bran and germ C. wheat kernel D. ectoderm E. seed and grain Answer: B Type: Comprehension Difficulty: Medium Learning Objective: Define “whole grain” and explain what occurs when grain is refined (Infographic 4.5) Keywords: bran, germ, whole grain 4. The Dietary Guidelines for Americans advise that Americans should consume at least _____ of their grains as whole grains. A. 90% B. 75% C. 50% D. 20% E. 10% Answer: C Type: Comprehension Difficulty: Medium Learning Objective: Define “whole grain” and explain what occurs when grain is refined (Infographic 4.5) Keywords: whole grain, dietary guidelines 5. Which of the following is a FALSE statement regarding carbohydrate structure and function? A. Carbohydrates are composed of carbon, hydrogen, and oxygen. B. Carbohydrates are composed of one or more sugar units. C. Carbohydrates contain 9 kcal per gram. D. Carbohydrates are a source of fiber in the diet. E. Carbohydrate consumption reduces the use of protein for energy. Answer: C Type: Comprehension Difficulty: Medium Learning Objective: Identify the primary functions of carbohydrates in food and in the body (Infographic 4.1) Keywords: carbohydrate structure, carbohydrate function 6. Carbohydrates A. are found in milk. B. are abundant in grains and other plant foods. C. are the exclusive source of energy for red blood cells and the brain D. are molecules made up of carbon, hydrogen, and oxygen arranged as one or more sugar units E. All of the above are true regarding carbohydrates. Answer: E Type: Comprehension Difficulty: Easy Learning Objective: Identify the primary functions of carbohydrates in food and in the body (Infographic 4.1) Keywords: carbohydrate structure, carbohydrate function 7. _____ are carbohydrates that consist of only one sugar molecule, while _____ consist of exactly two sugar molecules. A. Monosaccharides; disaccharides B. Monosaccharides; polysaccharides C. Disaccharides; oligosaccharide D. Disaccharides; polysaccharides E. Polysaccharides; oligosaccharide Answer: A Type: Comprehension Difficulty: Easy Learning Objective: Describe the classifications of dietary carbohydrates and their chemical composition (Infographic 4.2) Keywords: monosaccharide, disaccharide 8. Which of the following are disaccharides? A. glucose and sucrose B. maltose and lactose C. fructose and maltose D. lactose and galactose E. All of the above. Answer: B Type: Comprehension Difficulty: Easy Learning Objective: Describe the classifications of dietary carbohydrates and their chemical composition (Infographic 4.2) Keywords: disaccharide, maltose, lactose [Show More]

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