Sports Nutrition for Health Professionals 1st Edition Test Bank by Natalie Digate Muth
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Sports Nutrition for Health Professionals
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Sports Nutrition For Health Professionals
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Sports Nutrition for Health Professionals 1st Edition Test Bank
Chapter 1: Carbohydrates
Multiple Choice
Identify the choice that best completes the statement or answers the question.
____ 1. Which type of monosaccharide do body cells use for energy?
A. Fructose
B. Glucose
C. Galactose
D. Lactose
____ 2. In what form does the body store carbohydrates?
A. Glycogen
B. Fat
C. Cellulite
D. Amylopectin
____ 3. Which of the following is a naturally occurring, plant-based, noncaloric sweetener?
A. Stevia
B. Sorbitol
C. Saccharin
D. Neotame
____ 4. Which type of carbohydrate is structurally composed of a chain of three to ten simple sugars?
A. Amylose
B. Galactose
C. Amylopectin
D. Oligosaccharide
____ 5. Which type of starch is easily digested?
A. Amylose
B. Amylopectin
C. Cellulose
D. Glycogen
____ 6. What deficiency will cause the painful gastrointestinal symptoms associated with lactose intolerance?
A. Alpha-dextrinase deficiency
B. Pancreatic amylase deficiency
C. Lactase deficiency
D. Trehelase deficiency
____ 7. Approximately how many grams of glycogen can the body store for energy use?
A. 90 g
B. 150 g
, Sports Nutrition for Health Professionals 1st Edition Test Bank
C. 240 g
D. 500 g
____ 8. What organ produces the enzymes responsible for maintaining blood sugar levels within normal
limits?
A. Pancreas
B. Liver
C. Gallbladder
D. Small intestine
____ 9. According to acceptable macronutrient distribution ranges (AMDRs), how many grams of
carbohydrates should be consumed daily by an athlete consuming a 3,000-calorie diet?
A. 130 to 200 g/day
B. 225 to 325 g/day
C. 338 to 488 g/day
D. 500 to 650 g/day
____ 10. What is the glycemic load (GL) of a small orange (15 g carbohydrates [CHO]) with a glycemic index
(GI) of 40?
A. 2.2
B. 4.5
C. 6
D. 8.25
____ 11. What is the best way for an athlete to spare protein and avoid gluconeogenesis?
A. Limit glycogen stores.
B. Consume only water during training sessions in excess of 45 min in duration.
C. Consume high amounts of fiber on training days.
D. Consume adequate carbohydrates to fuel performance.
____ 12. What type of bond joins monosaccharides together to form disaccharides, oligosaccharides, and
polysaccharides?
A. Glycosidic bond
B. Glucogenic bond
C. Carbon double bond
D. Glycerol bond
____ 13. Which of the following is a benefit attributed to fructooligosaccharides that are found naturally in
some fruits and vegetable and are commercially produced as reduced-calorie sweeteners?
A. Increased triglyceride levels
B. Relief of constipation
C. Decreased glycogen storage
D. Increased amino acid production
____ 14. Which enzyme begins the process of carbohydrate digestion?
A. Pancreatic amylase
B. Insulin
C. Salivary amylase
D. Glucagon
____ 15. What substance is released by the pancreas into the duodenum to create a more alkaline environment
to allow the digestive enzymes to perform their assigned functions in carbohydrate digestion?
A. Insulin
B. Glucagon
C. Pancreatic amylase
D. Bicarbonate
, Sports Nutrition for Health Professionals 1st Edition Test Bank
Multiple Response
Identify one or more choices that best complete the statement or answer the question.
____ 16. Which of the following statements describes what happens after digested sugars are delivered to the
liver through the portal system? Select all that apply.
A. Fructose and galactose are converted to glucose.
B. Glucose is converted to glycogen and stored in the pancreas for later use.
C. Glucose enters the bloodstream based on body needs.
D. Glucose is converted to fat based on body needs.
____ 17. Which of the following are considered health benefits associated with high-viscosity fiber
consumption? Select all that apply.
A. Increased feeling of fullness
B. Decreased fat absorption
C. Decreased cholesterol levels
D. Decreased insulin resistance
True/False
Indicate whether the statement is true or false.
____ 18. All types of carbohydrates provide 4 calories per gram.
____ 19. Research indicates that consuming foods with a lower glycemic load may offer significant health
benefits, including weight control and decreased risk of diabetes and heart disease.
____ 20. The average American consumes and exceeds the daily recommendations for fiber intake.
Completion
Complete each statement.
21. Place the steps of carbohydrate digestion in order. (1 to 10)
_____ 1. Enzyme action is inhibited due to acidic environment, and bolus is converted to chyme.
_____ 2. Chyme passes into the duodenum, and pancreatic enzymes help to break glycosidic bonds.
_____ 3. Salivary amylase begins to break polysaccharides into oligosaccharides and disaccharides.
_____ 4. Bolus moves into the stomach.
_____ 5. Brush border enzymes break carbohydrates into monosaccharides, and absorption occurs into
the microvilli.
_____ 6. Undigested carbohydrates move into the large intestine.
_____ 7. Chyme passes into the jejunum and ileum.
_____ 8. Some fiber is partially digested by bacteria through fermentation, and the remaining fiber is
excreted.
_____ 9. Monosaccharides absorbed into the bloodstream pass through portal circulation for
distribution or storage.
_____ 10. Bolus passes through the esophagus.
Short Answer
22. Describe the manner in which insulin and glucagon regulate blood sugar levels.
23. Why is glycemic load a more accurate representation of the impact of a particular food on blood sugar
response than glycemic index?
, Sports Nutrition for Health Professionals 1st Edition Test Bank
Chapter 1: Carbohydrates
Answer Section
MULTIPLE CHOICE
1. ANS: B
Rationale: Lactose is a disaccharide, and fructose and galactose must be converted to glucose for the cells to
use for energy.
PTS: 1 DIF: Easy OBJ: 1-1
KEY: monosaccharide | glucose | energy sources
2. ANS: A
Rationale: The body stores carbohydrates as glycogen in the liver and muscles.
PTS: 1 DIF: Easy OBJ: 1-1 | 1-4 KEY: glycogen | carbohydrate storage
3. ANS: A
Rationale: The stevia plant produces a noncaloric, all-natural sweetener.
PTS: 1 DIF: Easy OBJ: 1-1 KEY: stevia | noncaloric sweeteners
4. ANS: D
Rationale: Oligosaccharides are chains of three to ten monosaccharides. Amylose and amylopectin are
examples of polysaccharide starches, and galactose is a monosaccharide.
PTS: 1 DIF: Easy OBJ: 1-2 KEY: oligosaccharide
5. ANS: B
Rationale: Amylose is resistant to digestion. Cellulose is a basically indigestible fiber, and glycogen is not a
form of starch.
PTS: 1 DIF: Easy OBJ: 1-2 KEY: starch | carbohydrate structure
6. ANS: C
Rationale: The enzyme lactase is responsible for breaking lactose into its component parts. The inability to
break down lactose results in painful gastrointestinal symptoms like abdominal cramps, bloating, diarrhea,
and flatulence.
PTS: 1 DIF: Moderate OBJ: 1-4
KEY: lactose intolerance | carbohydrate digestion
7. ANS: C
Rationale: The body can store approximately 240 g of glycogen (90 g in the liver and 150 g in the muscles).
Any additional glucose not needed for normal body activity is converted to fat for storage.
PTS: 1 DIF: Moderate OBJ: 1-4 KEY: glycogen | carbohydrate storage
8. ANS: A
Rationale: Insulin and glucagon, the hormones responsible for regulating blood sugar, are produced in the
pancreas.
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