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Exam 4: The Carbohydrates: Sugars, Starches and Fibers

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Question 81

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MATCHING a.5.6 b.130 c.200 d.Pectin e.Insulin f.Mouth g.Starch h.Sucrose i.Lactose j.Lignin k.Sorbitol l.Glycogen m.Glucagon n.Cellulose o.Hydrolysis p.HFCS q.Epinephrine r.Condensation s.Small intestine t.Large intestine -Substance that signals the release of glucose into blood

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Question 82

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A person with a fasting blood glucose level of 5.6 mmol/L would be classified as which of the following?

A) normal
B) pre-diabetic
C) a type 1 diabetic
D) a type 2 diabetic

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Question 83

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Which of the following conditions is best known to result from regular ingestion of sugar?

The process by which an amino acid is used to make glucose is termed which of the following?

Among the following population groups, which shows the highest prevalence of lactose intolerance?

Which of the following practices is known to correlate most strongly with reduced risk of deaths from heart disease?

How is fibre thought to exert an influence over cancer of the colon?

What is the first organ to respond to an increase in blood glucose concentration?

How are glycogen and amylopectin similar?

Which of the following is a simple carbohydrate?

The chemical reaction by which starch is split into monosaccharides is termed which of the following?

What is the principle carbohydrate of milk?

List 4 common accusations made against dietary sugar. What is the evidence for and against these accusations?

MATCHING a.5.6 b.130 c.200 d.Pectin e.Insulin f.Mouth g.Starch h.Sucrose i.Lactose j.Lignin k.Sorbitol l.Glycogen m.Glucagon n.Cellulose o.Hydrolysis p.HFCS q.Epinephrine r.Condensation s.Small intestine t.Large intestine -A water-insoluble fibre

Which of the following differentiates the sugar alcohols from herbal sweeteners?

MATCHING a.5.6 b.130 c.200 d.Pectin e.Insulin f.Mouth g.Starch h.Sucrose i.Lactose j.Lignin k.Sorbitol l.Glycogen m.Glucagon n.Cellulose o.Hydrolysis p.HFCS q.Epinephrine r.Condensation s.Small intestine t.Large intestine -A water-soluble fibre

The enzymes that digest dietary sugars are produced by which of the following parts of the digestive system?

Which of the following is the animal polysaccharide composed of glucose units?

In general, modifying a diet that by substituting complex carbohydrates for pure sugars results in a diet that is higher in which of the following?

Give several examples of soluble and insoluble dietary fibres. List food sources of these fibres. Contrast the physical characteristics and features of these 2 types of fibres and their effects on gastrointestinal tract function.