Q: Which of the following equations correctly represents the calculation of glycemic load (GL) for a food item?

$$\mathrm{GL = \frac{GI \times \text{carbohydrate content (g)}}{100}}$$

Question 1

Which of the following best describes the difference between fast-releasing and slow-releasing carbohydrates?

Accepted Answer

Fast-releasing carbohydrates are simple sugars (monosaccharides and disaccharides), while slow-releasing carbohydrates are complex carbohydrates (polysaccharides).

Question 2

Which of the following is a correct chemical formula for a monosaccharide, such as glucose?

Accepted Answer

$$\mathrm{C_6H_{12}O_6$}$$

Question 3

A patient with lactose intolerance is unable to digest which type of carbohydrate, and why?

Accepted Answer

Disaccharides, because they lack the enzyme lactase.

Question 4

Which of the following best explains why fiber-rich foods are beneficial for reducing the risk of obesity and diabetes?

Accepted Answer

Fiber-rich foods slow gastric emptying and glucose absorption, leading to improved blood sugar control and increased satiety.

Question 5

During carbohydrate digestion, which enzyme is responsible for the initial breakdown of starch in the mouth?

Accepted Answer

Salivary amylase

Question 6

After absorption in the small intestine, where are glucose, fructose, and galactose transported first?

Accepted Answer

To the liver via the portal vein

Question 7

Which of the following equations correctly represents the calculation of glycemic load (GL) for a food item?

Accepted Answer

$$\mathrm{GL = \frac{GI 	imes 	ext{carbohydrate content (g)}}{100}}$$

Question 8

Which of the following is NOT a primary function of carbohydrates in the human body?

Accepted Answer

Synthesizing essential amino acids

Question 9

A person consumes a meal high in glucose. Which hormone is released to help regulate blood glucose levels, and what is its primary action?

Accepted Answer

Insulin; increases glucose uptake by cells

Question 10

Which of the following best describes the process of gluconeogenesis?

Accepted Answer

The synthesis of glucose from non-carbohydrate sources such as amino acids and glycerol

Question 11

A patient with type 1 diabetes is at risk for which of the following if they do not receive insulin therapy?

Accepted Answer

Hyperglycemia and rapid weight loss

Question 12

Which of the following dietary recommendations is most appropriate for someone managing type 2 diabetes?

Accepted Answer

Follow a healthy diet, increase physical activity, and take medication if needed

Question 13

Which of the following statements about whole grains is supported by scientific evidence?

Accepted Answer

Whole grains decrease the risk of type 2 diabetes and cardiovascular disease.

Question 14

Which of the following foods is most likely to have a low glycemic index?

Accepted Answer

Starchy vegetables such as sweet potatoes

Question 15

What is the Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates as a percentage of total daily calories?

Accepted Answer

45–65%

Question 16

A food label lists 'whole wheat flour' as the first ingredient. What does this indicate about the product?

Accepted Answer

It is a good source of whole grains.

Question 17

Which of the following is a health risk associated with excessive consumption of added sugars?

Accepted Answer

Increased risk of type 2 diabetes

Question 18

If a man wants to follow the American Heart Association's recommendation for added sugar intake, what is the maximum number of teaspoons he should consume per day?

Accepted Answer

9 teaspoons

Question 19

Which of the following best explains the 'fat-sparing' effect of carbohydrates?

Accepted Answer

Adequate carbohydrate intake prevents the use of proteins and fats for energy, allowing them to be used for other functions.

Question 20

A person consumes a meal containing 50 grams of carbohydrate with a glycemic index of 60. What is the glycemic load (GL) of this meal?

Accepted Answer

$$\mathrm{GL = \frac{60 	imes 50}{100} = 30}$$

Carbohydrates: Structure, Digestion, Functions, and Health Implications

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