Question 1

Which of the following best describes the process of carbohydrate digestion from ingestion to absorption?

Accepted Answer

Carbohydrate digestion starts in the mouth with salivary amylase, continues in the small intestine with pancreatic amylase, and monosaccharides are absorbed by enterocytes.

Question 2

A patient with lactose intolerance experiences bloating and diarrhea after consuming dairy. Which dietary strategy would best help manage their symptoms?

Accepted Answer

Choose lactose-free dairy products or use lactase enzyme supplements.

Question 3

Which hormone is primarily responsible for lowering blood glucose levels after a carbohydrate-rich meal, and what is its mechanism?

Accepted Answer

Insulin; promotes cellular uptake of glucose and glycogenesis.

Question 4

Which of the following foods would have the lowest glycemic response when consumed as part of a meal?

Accepted Answer

Lentil soup with olive oil

Question 5

A food contains 30 grams of carbohydrate, 5 grams of which are dietary fiber. How many grams of digestible carbohydrate does it provide?

Accepted Answer

$$30 - 5 = 25$$ grams

Question 6

Which of the following statements about dietary fiber is TRUE?

Accepted Answer

Soluble fiber can help lower blood cholesterol and stabilize blood glucose.

Question 7

Which of the following best explains why excessive added sugar intake is associated with increased risk of chronic disease?

Accepted Answer

Added sugars are rapidly digested, causing blood glucose spikes, increased fat storage, and contribute to nutrient-poor diets.

Question 8

Which of the following is a correct pairing of a carbohydrate type and a food source?

Accepted Answer

Starch – found in potatoes

Question 9

Which of the following best describes the difference between saturated and unsaturated fatty acids?

Accepted Answer

Saturated fatty acids have no double bonds, are solid at room temperature, and raise LDL cholesterol.

Question 10

Which lipid is the most prevalent in both the human body and in foods, and what is its basic structure?

Accepted Answer

Triglyceride; three fatty acids attached to a glycerol backbone

Question 11

Which of the following best describes the fate of dietary fats after absorption into the intestinal cells (enterocytes)?

Accepted Answer

They are packaged into chylomicrons, enter the lymphatic system, and eventually reach the bloodstream.

Question 12

Which lipoprotein is most associated with increased risk of cardiovascular disease, and what is its primary function?

Accepted Answer

LDL; deposits cholesterol in artery walls

Question 13

Which of the following dietary patterns is most likely to promote cardiovascular health?

Accepted Answer

A diet rich in monounsaturated and polyunsaturated fats, with limited saturated fat

Question 14

Which of the following is an essential fatty acid that must be obtained from the diet?

Accepted Answer

Linoleic acid

Question 15

Which of the following statements about protein structure and function is CORRECT?

Accepted Answer

A protein's function depends on its unique three-dimensional shape, which can be lost through denaturation.

Question 16

A vegetarian wants to ensure adequate intake of all essential amino acids. Which strategy would best achieve this?

Accepted Answer

Combine complementary plant proteins, such as beans and rice, over the course of the day.

Question 17

Which of the following is a unique element found in proteins but not in carbohydrates or lipids?

Accepted Answer

Nitrogen

Question 18

A person recovering from surgery is in positive nitrogen balance. What does this indicate about their protein metabolism?

Accepted Answer

They are synthesizing more protein than they are breaking down.

Question 19

Which process describes the transfer of an amino group from one amino acid to a keto acid to form a new nonessential amino acid?

Accepted Answer

Transamination

Comprehensive Study Notes: Carbohydrates, Lipids, and Proteins (Chapters 4–6)

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