FSHN Ultimate Exam: MCQ Quiz!

Glucose is a type of sugar that is the primary source of energy for the body. When consumed, it is broken down during cellular respiration to release energy that is used for various metabolic processes. Glucose is converted into ATP (adenosine triphosphate), which is the molecule that provides energy to cells. Therefore, the main function of glucose is to supply energy to the body.

Kidney beans would have the most fiber compared to the other options. This is because kidney beans are a type of legume that is naturally high in fiber. On the other hand, English muffins made with enriched flour, orange juice, and corn flakes are not significant sources of fiber. Therefore, kidney beans are the best choice for a high fiber food option.

Lactose intolerance is caused by lactase deficiency. Lactase is an enzyme that breaks down lactose, the sugar found in milk. When there is a deficiency of lactase, the body is unable to properly digest lactose, leading to symptoms such as bloating, diarrhea, and stomach cramps. This is different from a milk allergy, which is an immune response to proteins in milk, and is also different from milk bacteria or intestinal bacteria, which are not direct causes of lactose intolerance.

A disaccharide is a type of carbohydrate that is formed by the chemical bonding of two monosaccharides. Monosaccharides are simple sugars, such as glucose and fructose, that cannot be further broken down into smaller carbohydrates. When two monosaccharides undergo a condensation reaction, a glycosidic bond is formed, resulting in the formation of a disaccharide. Examples of disaccharides include sucrose (glucose + fructose) and lactose (glucose + galactose). Therefore, the correct answer is two monosaccharides.

Cooking can break down the tough skins of carbohydrates, such as potatoes or beans, making them easier to digest. This is because cooking helps to soften the fibrous structure of these foods, allowing digestive enzymes to access and break down the carbohydrates more efficiently. Chewing food does assist in carbohydrate digestion as it breaks down the food into smaller pieces, increasing the surface area for enzymes to act upon. Saliva production does influence starch digestion as saliva contains an enzyme called amylase, which begins the breakdown of starch into simpler sugars. However, carbohydrate digestion does not begin in the stomach, but rather in the mouth with the action of amylase in saliva.

Type 1 diabetes mellitus is typically diagnosed in childhood or adolescence, not adulthood. It is an autoimmune condition where the body's immune system mistakenly attacks and destroys the insulin-producing cells in the pancreas. This leads to a lack of insulin, resulting in high blood sugar levels. Type 1 diabetes is associated with a tendency to develop ketosis, which occurs when the body breaks down fat for fuel instead of glucose. It can be caused by viral infections and has a genetic link, meaning it can run in families.

Cooking can break down the tough skins of certain carbohydrates, making them easier to digest. This is especially true for vegetables and grains, where cooking can break down the cell walls and make the carbohydrates more accessible for digestion.

Type 1 diabetes mellitus is typically diagnosed in childhood or adolescence, not adulthood. It is characterized by a lack of insulin production in the body, leading to high blood sugar levels. It is often associated with a tendency to develop ketosis, which is the breakdown of fat for energy. Type 1 diabetes can be caused by a viral infection, and there is also a genetic link, meaning it can run in families.

The major storage sites for glycogen are muscles and liver. Glycogen is a form of glucose that is stored in the body for later use as an energy source. The liver stores glycogen to maintain blood glucose levels and provide energy during fasting or exercise. Muscles store glycogen to provide energy during physical activity. The kidneys and pancreas do not have significant glycogen storage capabilities.

When eating a high-fiber diet, it is important to increase fluid intake. This is because fiber absorbs water and helps to soften the stool, preventing constipation. Without adequate fluid intake, the fiber can cause digestive problems such as bloating and discomfort. Therefore, increasing fluid intake is necessary to ensure the proper digestion and absorption of fiber in the body.

Starch is comprised of hundreds and perhaps thousands of glucose molecules. Glucose is a simple sugar and the main source of energy for the body. It is a carbohydrate that can be easily broken down and used by cells for fuel. Starch is a polysaccharide, which means it is made up of many glucose molecules bonded together. This structure allows starch to be a storage form of energy in plants.

Kidney beans have the most starch among the given options. Starch is a complex carbohydrate found in plants, and legumes like kidney beans are known to be rich in starch. Oranges, milk, and meat do not contain as much starch as kidney beans.

Sugar cane is a major source of sucrose because it is a type of grass that contains high levels of sucrose in its stalks. Sucrose is a disaccharide made up of glucose and fructose, and it is commonly found in sugar cane. The process of extracting sugar from sugar cane involves crushing the stalks and extracting the juice, which is then processed to obtain sucrose. Therefore, sugar cane is a significant source of sucrose in various food and beverage products.

The World Health Organization recommends limiting added sugar intake to 10 percent of our total calories. This is because excessive consumption of added sugars can lead to various health problems such as obesity, diabetes, and tooth decay. By limiting added sugar intake to 10 percent, individuals can maintain a balanced and healthy diet, reducing the risk of these health issues.

Glucose is most critical as an energy source for the brain. The brain relies heavily on glucose for energy because it cannot store or produce its own glucose. Unlike other organs, the brain does not have alternative energy sources and depends on a constant supply of glucose from the bloodstream to function properly. Glucose is the primary fuel for brain cells and is vital for maintaining cognitive function and overall brain health.

Glucose and galactose combine to form lactose. Lactose is a disaccharide sugar found in milk and is composed of one molecule of glucose and one molecule of galactose.

Pancreatic amylase is responsible for carbohydrate digestion in the small intestine. Amylase is an enzyme that breaks down complex carbohydrates into simpler sugars, such as glucose and maltose. The pancreas secretes pancreatic amylase into the small intestine, where it acts on the carbohydrates present in the food, helping to break them down into smaller molecules that can be easily absorbed by the body. This process is essential for the digestion and absorption of carbohydrates in the small intestine.

Sucralose, which is also known as Splenda, is 600 times sweeter than sucrose. This means that sucralose provides a much stronger and concentrated sweetness compared to regular table sugar.

Losing body fat is the most important dietary approach for the treatment of Type 2 diabetes mellitus because excess body fat can lead to insulin resistance, which is a key factor in the development and progression of the disease. By losing body fat, insulin sensitivity can be improved, leading to better blood sugar control and overall management of diabetes. Additionally, losing body fat can also help in reducing the risk of other complications associated with diabetes, such as cardiovascular disease.

Glycogen is a highly branched polysaccharide. Polysaccharides are complex carbohydrates composed of multiple sugar units. Glycogen is the storage form of glucose in animals and humans, and it is primarily stored in the liver and muscles. The highly branched structure of glycogen allows for efficient storage and quick release of glucose when needed for energy. This branching allows for multiple sites of enzymatic action, increasing the rate of glucose release. Therefore, the correct answer is that glycogen is a highly branched polysaccharide.

Whole wheat bread is not a rich source of viscous (soluble) fibers. While it does contain some dietary fiber, it is primarily made from refined wheat flour, which has had the bran and germ removed. These are the parts of the wheat grain that contain most of the fiber. Therefore, whole wheat bread may have less soluble fiber compared to other options like fruits, oatmeal, and legumes, which are known to be good sources of viscous fibers.

Those with lactose intolerance usually cannot consume milk shakes made with skim milk because they contain a higher concentration of lactose compared to other dairy products. Lactose intolerance is the inability to digest lactose, a sugar found in milk and milk products. However, small servings of milk products, some cheeses, and yogurt containing active cultures can be tolerated by individuals with lactose intolerance because the lactose is broken down by the active cultures or the fermentation process, reducing the lactose content.

Dietary fibers are mostly polysaccharides, meaning they are made up of multiple sugar units. The bonds between these sugar units cannot be broken down by human digestive enzymes, so they pass through the digestive system without being fully digested. Instead of being absorbed by the small intestine, dietary fibers reach the large intestine where they can be fermented by gut bacteria. Therefore, the statement that dietary fibers are absorbed in the large intestine is not true.