Q: A food has a glycemic index (GI) of 80 and contains 25 grams of carbohydrate per serving. What is its glycemic load (GL)? Use the formula $$GL = \frac{GI \times \text{carbohydrate (g)}}{100}.$$

$$GL = \frac{80 \times 25}{100} = 20$$

Question 1

Which of the following statements best describes the primary function of carbohydrates in the human body?

Accepted Answer

They serve as the primary energy source, especially for nerve cells and red blood cells.

Question 2

Which monosaccharide is the most abundant in the human diet and is the preferred energy source for the brain?

Accepted Answer

Glucose

Question 3

Which of the following is NOT a disaccharide?

Accepted Answer

Galactose

Question 4

Which of the following best explains why dietary fiber is beneficial for colon health?

Accepted Answer

It promotes regular bowel movements and reduces the risk of diverticulosis.

Question 5

A patient is following a low-carbohydrate diet and begins to experience symptoms of high blood acidity. Which metabolic process is most likely responsible for this condition?

Accepted Answer

Ketogenesis

Question 6

Which of the following foods is most likely to contain a high amount of soluble fiber?

Accepted Answer

Citrus fruits

Question 7

What is the primary role of insulin in carbohydrate metabolism?

Accepted Answer

It helps transport glucose from the blood into cells and stimulates glycogen synthesis.

Question 8

Which of the following statements about glycogen is TRUE?

Accepted Answer

It is stored in the human liver and muscles and is not found in food.

Question 9

A food has a glycemic index (GI) of 80 and contains 25 grams of carbohydrate per serving. What is its glycemic load (GL)? Use the formula $$GL = \frac{GI 	imes 	ext{carbohydrate (g)}}{100}.$$

Accepted Answer

$$GL = \frac{80 	imes 25}{100} = 20$$

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.

Question 11

Which of the following is a key difference between soluble and insoluble fiber?

Accepted Answer

Soluble fiber dissolves in water and can help lower blood cholesterol, while insoluble fiber does not dissolve in water and promotes bowel regularity.

Question 12

A person consumes a meal high in added sugars. Which of the following is a potential health risk associated with excessive intake of added sugars?

Accepted Answer

Increased risk of dental caries and higher LDL cholesterol

Question 13

Which of the following statements about alternative sweeteners is TRUE?

Accepted Answer

They are associated with a decreased glycemic response and decreased risk of dental caries.

Question 14

A patient with type 1 diabetes is experiencing frequent urination, excessive thirst, and unexplained weight loss. What is the underlying cause of these symptoms?

Accepted Answer

Inability of the pancreas to produce enough insulin

Question 15

Which of the following is a recommended dietary strategy to reduce the risk of type 2 diabetes?

Accepted Answer

Focus on foods high in fiber and low in added sugars

Question 16

Which of the following best describes the role of glucagon in blood glucose regulation?

Accepted Answer

It stimulates the breakdown of glycogen to glucose and promotes gluconeogenesis.

Question 17

A food label lists 'whole grain wheat' as the first ingredient. Which part(s) of the grain does this food most likely contain?

Accepted Answer

Bran, endosperm, and germ

Question 18

Which of the following statements about fructose is correct?

Accepted Answer

It is absorbed further down in the small intestine and does not stimulate insulin release.

Question 19

If a person consumes 2,500 kcal per day, what is the maximum number of kcal that should come from added sugars according to the 2020–2025 Dietary Guidelines for Americans? (Less than 10% of kcal/day from added sugars)

Accepted Answer

$$2,500 	imes 0.10 = 250$$ kcal

Question 20

Which of the following is a common misconception about dietary fiber?

Accepted Answer

It is digested and absorbed in the small intestine.

Carbohydrates: Plant-Derived Energy Nutrients and Diabetes

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