Q: A food has a glycemic index (GI) of 60 and contains 20 grams of carbohydrate per serving. What is its glycemic load (GL)? Use the formula $$GL = \frac{GI \times \text{grams of carbohydrate}}{100}.$$

$$GL = \frac{60 \times 20}{100} = 12$$

Question 1

Which of the following statements best explains why glucose is considered the most important carbohydrate for the human body?

Accepted Answer

Glucose is the preferred energy source for the brain and red blood cells.

Question 2

During intense exercise, which macronutrient provides the majority of the body's energy needs?

Accepted Answer

Carbohydrate

Question 3

Which of the following best describes the process of gluconeogenesis?

Accepted Answer

The conversion of amino acids into glucose.

Question 4

A patient with poorly controlled diabetes is found to have high levels of ketones in their blood. What is the most likely explanation for this finding?

Accepted Answer

The patient's body is breaking down fat for energy due to insufficient carbohydrate availability.

Question 5

Which of the following is a correct statement about dietary fiber?

Accepted Answer

Dietary fiber is the nondigestible part of plants that may reduce the risk of colon cancer.

Question 6

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

Accepted Answer

Salivary amylase

Question 7

A food has a glycemic index (GI) of 60 and contains 20 grams of carbohydrate per serving. What is its glycemic load (GL)? Use the formula $$GL = \frac{GI 	imes 	ext{grams of carbohydrate}}{100}.$$

Accepted Answer

$$GL = \frac{60 	imes 20}{100} = 12$$

Question 8

Which of the following best explains why foods with a low glycemic load are recommended for people with diabetes?

Accepted Answer

They cause smaller fluctuations in blood glucose and insulin levels.

Question 9

Which of the following is NOT a function of soluble fiber?

Accepted Answer

Increases blood glucose levels rapidly after a meal

Question 10

Which hormone is secreted by the pancreas in response to high blood glucose levels and facilitates the uptake of glucose into cells?

Accepted Answer

Insulin

Question 11

A person consumes a meal high in resistant starch. Which of the following is a likely benefit of this dietary choice?

Accepted Answer

Production of butyrate in the colon, which may reduce cancer risk

Question 12

Which of the following statements about glycogen is correct?

Accepted Answer

Glycogen is stored in the human body primarily in the liver and muscles.

Question 13

Which of the following best describes the effect of insulin and glucagon on blood glucose levels?

Accepted Answer

Insulin decreases blood glucose, while glucagon increases it.

Question 14

A patient is experiencing hypoglycemia. Which hormone would be released to help restore normal blood glucose levels?

Accepted Answer

Glucagon

Question 15

Which of the following is a correct match between a disaccharide and its monosaccharide components?

Accepted Answer

Sucrose: Glucose + Fructose

Question 16

Which of the following best explains why excessive ketone production is dangerous for the body?

Accepted Answer

High levels of ketones make the blood acidic, leading to ketoacidosis and tissue damage.

Question 17

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

Accepted Answer

Whole wheat bread

Question 18

A person eats a meal containing 50 grams of carbohydrate. How many kilocalories does this provide? Use the formula $$	ext{Energy (kcal)} = 	ext{grams of carbohydrate} 	imes 4.$$

Accepted Answer

$$50 	imes 4 = 200$$ kcal

Question 19

Which of the following statements about the glycemic index (GI) is correct?

Accepted Answer

Foods with a low GI cause low to moderate fluctuations in blood glucose.

Question 20

Which of the following is a function of epinephrine and norepinephrine in blood glucose regulation?

Accepted Answer

They trigger glycogen breakdown in the liver, increasing blood glucose.

Carbohydrates: Plant-Derived Energy Nutrients (Chapter 4) Study Notes

Study Guide - Practice Questions

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