Q: Which of the following is a correct formula for calculating glycemic load (GL)?

$$GL = \frac{\text{Glycemic Index} \times \text{Available Carbohydrate Content}}{100}$$

Q: If a food contains 30 grams of carbohydrate and has a glycemic index of 70, what is its glycemic load?

$$GL = \frac{70 \times 30}{100} = 21$$

Question 1

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

Accepted Answer

Fast-releasing carbohydrates are sugars (mono- and disaccharides), while slow-releasing carbohydrates are polysaccharides such as starches and fibers.

Question 2

Which enzyme is responsible for the initial chemical breakdown of carbohydrates in the mouth?

Accepted Answer

Salivary amylase

Question 3

A patient presents with bloating, diarrhea, and abdominal cramps after consuming dairy products. Which enzyme deficiency is most likely responsible for these symptoms?

Accepted Answer

Lactase

Question 4

Which of the following is a correct formula for calculating glycemic load (GL)?

Accepted Answer

$$GL = \frac{	ext{Glycemic Index} 	imes 	ext{Available Carbohydrate Content}}{100}$$

Question 5

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

Accepted Answer

Synthesis of cholesterol

Question 6

A person consumes a meal high in glucose. Which hormone is primarily responsible for lowering blood glucose levels after this meal?

Accepted Answer

Insulin

Question 7

Which of the following best explains why whole grains are recommended over refined grains in the diet?

Accepted Answer

Whole grains are higher in fiber, vitamins, minerals, and beneficial plant chemicals.

Question 8

Which of the following statements about glycogen is TRUE?

Accepted Answer

Glycogen is a highly branched polysaccharide stored mainly in the liver and muscles.

Question 9

A person with type 1 diabetes must inject insulin because:

Accepted Answer

Their pancreas does not produce enough insulin due to immune destruction of insulin-secreting cells.

Question 10

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

Accepted Answer

White bread

Question 11

Which process describes the conversion of non-carbohydrate substrates into glucose?

Accepted Answer

Gluconeogenesis

Question 12

Which of the following is a health benefit associated with a diet rich in whole grains?

Accepted Answer

Decreased risk of cardiovascular disease

Question 13

If a food contains 30 grams of carbohydrate and has a glycemic index of 70, what is its glycemic load?

Accepted Answer

$$GL = \frac{70 	imes 30}{100} = 21$$

Question 14

Which of the following is a recommended strategy for someone with type 2 diabetes to manage their condition?

Accepted Answer

Increase physical activity and consume a healthy diet

Question 15

Which of the following statements about dietary fiber is TRUE?

Accepted Answer

Dietary fiber is an indigestible carbohydrate that helps reduce the risk of obesity and diabetes.

Question 16

Which of the following is the Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates for adults?

Accepted Answer

45–65%

Question 17

Which of the following is a practical way to increase fiber intake in your diet?

Accepted Answer

Add beans, nuts, or seeds to salads

Question 18

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

Accepted Answer

Adequate carbohydrate intake prevents the use of lipids as the primary energy source, thus sparing fat stores.

Question 19

Which of the following is a major source of added sugars in the American diet?

Accepted Answer

Sugary soft drinks

Question 20

A person wants to choose a bread with the healthiest carbohydrate profile. Which ingredient should be listed first on the label?

Accepted Answer

Whole wheat flour

Carbohydrates: Structure, Digestion, Functions, and Health Implications

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