Biology Forums - Study Force

Complex carbohydrates include
 
  A. glucose and fructose.
  B. maltose and sucrose.
  C. starch, glycogen, and cellulose.
  D. cellulose and glucose.
  E. glucose and lactose.

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(Question 2) Which of the following statements is true?
 
  A. The primary role of carbohydrates is to serve as an energy source.
  B. Carbohydrates include sugars, starches, and amino acids.
  C. Maltose is a complex carbohydrate.
  D. Sucrose is the primary source of energy for most cells.
  E. Most carbohydrates come from animal products.

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(Question 3) Carbohydrates are absorbed into the blood stream as
 
  A. disaccharides.
  B. monosaccharides.
  C. oligosaccharides.
  D. polysaccharides.
  E. glycoproteins.

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(Question 4) The primary source of energy for most cells is
 
  A. sucrose.
  B. fructose.
  C. glucose.
  D. maltose.
  E. lactose.

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(Question 5) A food guide pyramid suggests that
 
  A. you eat as many sweets as you want.
  B. your diet should contain a variety of foods.
  C. meats are the most important part of your diet.
  D. milk and cheese should be the main part of your diet.
  E. you should only eat one or two servings of bread, cereal, rice, or pasta per day.

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(Question 6) Essential nutrients
 
  A. are important in the diet but not necessary for life.
  B. are the only nutrients required by the body.
  C. cannot be made in sufficient quantities by the body.
  D. are needed to make food taste good.
  E. are manufactured by the body.

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(Question 7) Starches and sugars are examples of
 
  A. carbohydrates.
  B. lipids.
  C. proteins.
  D. vitamins.
  E. minerals.

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(Question 8) What is the measurement of the energy content of food?
 
  A. grams
  B. Calories
  C. BTUs
  D. joules

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(Question 9) One gram of carbohydrate, one gram of lipid, and one gram of protein yield ____, ____, and ____ kilocalories respectively.
 
  A. 4, 4, 4
  B. 9, 9, 9
  C. 4, 9, 4
  D. 4, 9, 9
  E. 9, 9, 4

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(Question 10) A kilocalorie (kcal) is a measure of the
 
  A. protein content of food.
  B. acidity of food.
  C. fat content of food.
  D. energy content of food.
  E. heat content of food.

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