Question

1. which of the following is an example of a disaccharide?

a) glucose b) maltose
c) galactose d) fructose

1. the modified atwater factor is 3.5 kcal/g for carbohydrates and for protein

a) true
b) false

1. insulin and glucagon are hormones that help the body regulate blood glucose by either stimulating the glucose to enters cells or stimulating the liver to transform glycogen into glucose. which of the following is true about insulin and glucagon respectively?

a) increases blood glucose: increases blood glucose b) increases blood glucose: decreases blood glucose
c) decreases blood glucose: decreases blood glucose d) decreases blood glucose: increases blood glucose

1. satiety refers to the feeling of fullness.

a) true
b) false

1. which of the following is an example of a soluble carbohydrate?

a) cellulose b) fiber
c) glucose d) beet pulp

1. typically, sources of fiber in dog food would include all of the following except:

a) soybean hulls b) beet pulp
c) cellulose d) cornstarch

1. what is an example of a monosaccharide?

a) fructose b) glucose
c) galactose d) all of the above

1. starches can be more difficult for monogastric animals to digest, what is one way in which the manufacturer of pet foods can make starch more digestible?

a) processing the carbohydrate b) adding antioxidants
c) adding flavor to make it more palatable d) instructing owners to add water to it when feeding

1. true or false: it is recommended that fiber make up 5% or less of a patients diet.

a) true
b) false

1. which of the following elements is not a component of a carbohydrate?

a) carbon b) hydrogen
c) oxygen d) nitrogen

1. which of the following vitamins is most likely to accumulate to toxic levels?

a) thiamin (vitamin b1) b) vitamin a
c) vitamin c d) pantothenic acid

Explanation:

1. Disaccharides are two monosaccharides linked; maltose is glucose + glucose.
2. Modified Atwater factors: carbs=4, protein=4, fat=9 kcal/g.
3. Insulin lowers blood glucose; glucagon raises it.
4. Satiety is defined as the feeling of fullness.
5. Glucose dissolves in water; cellulose/fiber/beet pulp are insoluble.
6. Cornstarch is a digestible carb, not fiber.
7. Fructose, glucose, galactose are all single-sugar monosaccharides.
8. Processing (e.g., cooking) breaks starch bonds for easier digestion.
9. Typical fiber recommendations are higher than 5% for most diets.
10. Carbohydrates consist of C, H, O; no nitrogen.
11. Vitamin A is fat-soluble, so it accumulates; B1/C/pantothenic acid are water-soluble.

Answer:

1. b) Maltose
2. b) False
3. d) Decreases blood glucose:Increases blood glucose
4. a) True
5. c) Glucose
6. d) Cornstarch
7. d) All of the above
8. a) Processing the carbohydrate
9. b) False
10. d) Nitrogen
11. b) Vitamin A