Carbohydrate: The Efficient Fuel

MULTIPLE CHOICE

1. Photosynthesis of carbon dioxide and water results in the formation of a carbohydrate called galactose. A carbohydrate can be referred to as a hydrated carbon.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: C

Photosynthesis of carbon dioxide and water result in the formation of a carbohydrate called glucose. Consequently, a carbohydrate is also referred to as a hydrated carbon. Glucose, also called dextrose or corn sugar, is the only sugar transported through the bloodstream that can nourish all cells in the body. Galactose, also a six-carbon sugar, is a product of lactose digestion (milk sugar).

REF: p. 69

2. Sucrose, lactose, and fructose can be metabolized by bacterial plaque. Fructose, also known as levulose and found naturally in honey, is less cariogenic than sucrose and lactose.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: C

Any fermentable carbohydrate, including sucrose, lactose, and fructose are readily metabolized by oral microorganisms, and can result in demineralization of tooth enamel. While fructose is a natural sugar found in honey, note that natural sugars in unprocessed foods such as bananas, honey, and raisins, are potentially as cariogenic as sucrose. The body cannot distinguish between natural honey, refined table sugar, or high fructose corn syrup. All are absorbed and metabolized in the same manner as the component sugars. Note that fructose is also known as levulose and is the sweetest of the monosaccharides.

REF: p. 69 | p. 82

3. Sucrose, lactose, and fructose can result in demineralization of tooth enamel because they rapidly diffuse into plaque biofilm and raise pH levels.

a.
Both the statement and the reason are correct and related.
b.
Both the statement and the reason are correct but are not related.
c.
The statement is correct, but the reason is not correct.
d.
The statement is not correct, but the reason is correct.
e.
Neither the statement nor the reason is correct.

ANS: C

Sucrose, lactose, and fructose lower the pH levels of plaque biofilms. Note that lower pH levels are more acidic, whereas higher pH levels are more alkaline. These sugars diffuse rapidly into plaque biofilm and become available for bacteria, and the resulting decrease in pH level makes demineralization more likely because of acidic conditions.

REF: p. 82 | p. 83

4. It is well established that removing sucrose from the diet results in significant reduction of dental caries. Although the total elimination of sweets permanently is unrealistic, the best advice includes consuming sugar in moderation and limiting the frequency of sugar exposure.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: D

For many years, sucrose, the most frequently consumed form of sugar, has been incorrectly considered the “arch villain” in dental caries formation. Although sucrose and other carbohydrates have unusual biochemical properties that promote bacterial growth, most experts recognize that carbohydrates provide energy required for optimal nutrition. Consequently, the American Dental Association joins other experts in recommending strategies for moderating and limiting the consumption of all sugars. An example is the American Dental Association’s recommendation to replace sucrose containing cough drops and breath mints with products containing noncariogenic sweeteners, preferably xylitol.

REF: p. 82 | Dental Considerations

5. The most significant dietary influence on the development of dental caries is:

a.
fermentable carbohydrates.
b.
vitamins.
c.
minerals.
d.
fats.
e.
proteins.

ANS: A

The potential for dental caries and acid production exists every time a carbohydrate is eaten. The other nutrients do not have the same ability to reduce salivary pH to acidic levels. Of interest to dental hygienists and their patients, proteins and fats are cariostatic because they cannot be metabolized by microorganisms in plaque biofilm; therefore, these nutrients are considered to inhibit caries. Vitamins and minerals are essential to metabolism and maintenance of health.

REF: p. 77

6. Each of the following is true of polysaccharides except one. Which one is the exception?

a.
They are complex carbohydrates.
b.
They contain more than 10 monosaccharides.
c.
Cooking decreases the digestive process of some polysaccharides.
d.
Some polysaccharides have a role in energy storage.

ANS: C

Cooking facilitates the digestive process of carbohydrates that have a cell wall. Cellulose, the name for the cell wall, provides great mechanical strength and limited flexibility both of which become more digestible with cooking.

REF: p. 69

7. Starches are insoluble in cold water because the cell wall is composed of long straight tightly bound chains of glucose units.

ANS: A

Cellulose, the name for the cell wall of starches, is composed of long, straight chains of glucose units. These tightly bound configurations provide great mechanical strength with limited flexibility. This structural design makes starches insoluble in cold water. Cooking facilitates the digestive process of starches by causing swelling and rupturing of the cell wall.

REF: p. 70

8. Which of the following is least likely to be found free in nature?

a.
Galactose
b.
Fructose
c.
Glucose
d.
Maltose

ANS: D

Galactose is rarely found free in nature, but maltose does not occur naturally. Glucose, also called dextrose or corn sugar, is naturally abundant in fruits such as grapes, oranges, and dates as well as fresh corn. Fructose, also known as levulose, is found naturally in honey and fruits.

REF: p. 69

9. Which monosaccharide is the most sweet?

a.
Glucose
b.
Dextrose
c.
Fructose
d.
Sucrose

ANS: C

Fructose is the sweetest of the monosaccharides. Note that glucose is also called dextrose and that sucrose is not a monosaccharide. It is a disaccharide.

REF: p. 68

10. Galactose, a sugar alcohol called xylitol that is produced from sugar beets, does not contribute tooth decay because oral bacteria lack the enzymes to ferment xylitol.

ANS: D

Galactose is not a sugar alcohol, nor is it produced from sugar beets. Rather, it is a product of lactose digestion (milk sugar). Although it is true that xylitol is anticariogenic because oral bacteria lack the enzymes to ferment it, not all sugar alcohols have this attribute. For example, plaque biofilm bacteria are able to ferment sorbitol and mannitol, both of which are sugar alcohols. Note that sucrose is the carbohydrate that is produced from sugar beets.

REF: p. 69

11. Dietary fiber is digested and absorbed in the stomach. Resistant starch, a form of dietary fiber, functions as a prebiotic and helps with regularity.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: D

Dietary fiber refers to a component of food that is not digestible because enzymes in the human gastrointestinal tract cannot digest and absorb the substance. Resistant starches are not absorbed, and they function as a prebiotic by providing fatty acids for bacteria in the colon. Resistant starches trap water and add bulk to the stool, helping with regularity.

REF: p. 70

12. Dietary fiber refers to digestible components of food that include polysaccharides, lignin, whole grains, and seeds. Sources or dietary fiber usually contain other macronutrients, but vitamin and mineral components must be obtained through food processing.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: C

Although many compounds having the same physiologic effect of fiber are added during food processing, beneficial components such as vitamins and minerals are often lacking due to processing. Satiety, or the feeling of fullness, is also often lost because of processing.

REF: p. 70

13. Carbohydrates are referred to as protein-derived because their most efficient function is conversion of protein to monosaccharide for utilization as an energy source.

ANS: E

Carbohydrates are said to be protein-sparing because they furnish energy, which is an essential physiologic requirement. Without sufficient carbohydrate intake, the body burns protein for fuel. This is an inefficient use of protein, which is optimally used to build and repair tissues.

REF: p. 71

14. Each of the following statements describes aspect of ketosis except one. Which one is the exception?

a.
An accumulation of ketones in the blood results in ketosis.
b.
Incomplete oxidation of fatty products results in ketosis.
c.
Ketones are normal products of lipid metabolism in the liver.
d.
Glucose interferes with the ability of muscles to utilize ketones for energy.
e.
Oxidation of fats requires the presence of some carbohydrates.

ANS: D

Normal fat metabolism occurs by a process called oxidation; it requires the presence of some carbohydrates. Ketones, which are normal products of lipid metabolism, can be used only by muscles for energy production in the presence of adequate glucose. Adequate glucose must be available for muscles to use ketones for energy production. Ketones are normal products of lipid metabolism within the liver. With insufficient glucose, ketones are not utilized for energy and instead accumulate in the blood. A dangerous condition called ketosis can result. Another cause of ketosis is incomplete oxidation of fatty products.

REF: p. 71 | p. 72

15. Which consumption pattern of fermentable carbohydrate is considered most cariogenic?

a.
A single exposure to a large quantity
b.
A single exposure to a small quantity
c.
Multiple exposures of small quantities
d.
Multiple exposures of followed by chewing sugarless gum

ANS: C

The total amount of dietary fermentable carbohydrate seems of less importance than the form and frequency in which it is eaten. Generally, multiple exposures of even small quantities of fermentable carbohydrate throughout the day is considered a highly cariogenic behavior. Swishing with water and chewing sugarless gum following any exposure can reduce the fermentation potential. The American Dental Association has approved the use of the ADA seal on sugarless gums by several manufacturers.

REF: p. 78

16. Which of the following factors is least likely to influence the cariogenic potential of food?

a.
Frequency of meals and snacks
b.
Consistency of food
c.
Temperature of food
d.
Retention time of fermentable carbohydrate
e.
Position of cariogenic food in a meal

ANS: C

Of the factors presented in the question, the temperature of food has the least effect upon cariogenic potential of food. The form and frequency in which food is eaten greatly influence the cariogenicity. Consistency of food has a significant role in that sticky, chewy foods are retained longer in anatomic pits, curvatures, and depression. Also contributing to cariogenicity is position of the food within a meal. A sweet, sticky food eaten early in a meal is more likely to be cleared from the mouth than one that is eaten last, such as a dessert.

REF: p. 77 | p. 78

17. Glycogen, also known as cellulose, is the carbohydrate storage form of energy in humans. Large reserves of glycogen are stored in the kidney and liver as adipose tissue.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: B

Although glycogen is the carbohydrate storage form of energy for humans, it is not known as cellulose. Cellulose, also a polysaccharide, is a starch. Glucose, the preferred carbohydrate for energy, is frequently consumed in excess of immediate needs. Excess glucose is converted to relatively small stores of glycogen in the muscles and liver. Once glycogen stores are full, excess glucose is converted to fat and adipose tissue.

REF: p. 70

18. Sugar substitutes can reduce energy content and decrease cariogenicity of a product. Used in moderation, sugar substitutes are beneficial.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: A

The desire to decrease sugar consumption is being met through widespread and increasing use of numerous sugar substitutes. These sweeteners have the potential to reduce sugar and energy intakes. Used in moderation, they are considered safe and beneficial. The exception to this is aspartame, which is contraindicated for individuals with phenylketonuria, a genetic disorder.

REF: p. 80

19. Complex carbohydrates contain more than 10 monosaccharides. Complex carbohydrates are also called disaccharides.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: C

Complex carbohydrates are also called polysaccharides and contain more than 10 monosaccharides.

REF: p. 69

20. Which one of the following food groups in MyPyramid provides the least amount of carbohydrates to the diet?

a.
Milk, cheese, and yogurt
b.
Bread, cereal, rice, and pasta
c.
Meat, poultry, fish, dry beans, eggs, and nuts
d.
Vegetables

ANS: C

Meat, poultry, fish, dry beans, eggs, and nuts are high in protein and low in carbohydrates.

REF: p. 67

21. As the frequency of fermentable carbohydrate intake increases, the pH of plaque decreases. A fermentable carbohydrate that can reduce salivary pH to less than 7.5 is considered cariogenic.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: C

A fermentable carbohydrate that can reduce salivary pH to less than 5.5 is cariogenic. Note that acidity increases as pH decreases.

REF: p. 67

22. Which carbohydrate is the least cariogenic?

a.
Sucrose
b.
Glucose
c.
Lactose
d.
Fructose
e.
Fiber

ANS: C

Lactose, the sugar found in milk, is less cariogenic than other sugars.

REF: p. 69

23. Each of the following nonnutritive sweeteners can be recommended to patients with phenylketonuria except one. Which one is the exception?

a.
Cyclamate
b.
Acesulfame-K
c.
Saccharine
d.
Aspartame
e.
Sucralose

ANS: D

Aspartame is contraindicated for individuals with phenylketonuria, which is a genetic disorder.

REF: p. 80

24. Which of the following animal-derived foods contains the most significant level of carbohydrates?

a.
Egg
b.
Beef
c.
Milk
d.
Poultry

ANS: C

The only animal foods supplying significant quantities of carbohydrate are milk and milk products, which furnish the disaccharide lactose. Interestingly, in cheese making the lactose is removed as a by-product.

REF: p. 74

25. If a patient complains of diarrhea, which of the following carbohydrates is most likely to be the culprit?

a.
Sorbitol
b.
Sucrose
c.
Mannose
d.
Pentose
e.
Aspartame

ANS: A

Excessive intake (more than 20 g per day) of sorbitol can lead to unintended weight loss as a result of chronic diarrhea. One stick of sugar-free gum contains about 1.25 g of sorbitol.

REF: p. 69

26. Which one of the following provides the most fructose?

a.
Milk
b.
Fruits
c.
Cereals
d.
Vegetables

ANS: B

Sugars, mainly fructose and glucose, are furnished in fruits and vegetables in varying amounts depending on their maturity. Ripe bananas contain more simple sugars than green bananas do. Water content is another factor. Spinach contains fewer carbohydrates than potatoes do.

REF: p. 68

27. Which of the following foods provides the most fiber?

a.
3 oz of pot roast with cup gravy
b.
cup of brown and wild rice blend
c.
1 medium orange
d.
1 whole grain bagel

ANS: D

The whole grain bagel provides 10 g of dietary fibers, whereas the pot roast with gravy, rice blend, and orange respectively provide 0, 1, and 3 g respectively.

REF: p. 70

28. Each of the following statements is true of sugar substitutes except one. Which one is the exception?

a.
Sugar substitutes have beneficial ramification for dental hygiene.
b.
Consumption of caloric sweeteners is increasing faster than that of low-calorie sweeteners.
c.
Nonnutritive sweeteners make some foods more palatable.
d.
Each sweetener has different properties.

ANS: B

Consumption of low-calorie sweeteners is increasing faster than that of caloric sweeteners, with a trend toward the purchase of more products containing zero-calorie sweeteners. Note that the availability of various products, each with different properties, helps to satisfy various flavor and texture requirements in foods and beverages. The ability to decrease sugar consumption has beneficial effects on overall health, including dental hygiene.

REF: p. 80

29. Each of the following statements is true of sugar alcohols except one. Which one is the exception?

a.
Xylitol is anticariogenic because oral bacteria cannot ferment it.
b.
Sugar alcohols can inhibit growth of S. mutans.
c.
Sugar alcohols can prevent the lowering of plaque biofilm pH.
d.
Lactitol is twice as sweet as sucrose.

ANS: D

Lactitol shows promise in preventing decay because it cannot be metabolized by bacteria in plaque biofilm; however, it is only about one-third as sweet as sucrose. Despite its promised effectiveness, this may limit its selection by patients.

REF: p. 69

30. Each of the following would be a good source of soluble fiber to recommend to a patient with diarrhea except one. Which one is the exception?

a.
Bran
b.
Apples
c.
Ripe bananas
d.
Legumes

ANS: A

Fruits and vegetables are good sources of soluble fiber. Bran provides more insoluble fiber. Types of soluble fibers are pectins, gums, psyllium, mucilages, and algal polysaccharides. Soluble fibers are important for their gel-forming ability, which results in increased viscosity of chime and delays gastric emptying.

REF: p. 70

31. Viscous fibers, also referred to as soluble fibers, delay gastric emptying because their gel-forming ability increases the viscosity of chyme.

ANS: A

Viscous fiber influences the physiology of the upper gastrointestinal tract. Specifically, the ability to form gels increases viscosity of chyme and delays gastric emptying. Viscous fiber is also called soluble fiber.

REF: p. 72

32. Each of the following is associated with increased dental erosion except one. Which one is the exception?

a.
Frequent consumption of acidic beverages
b.
Increased salivary flow
c.
Prolonged holding of food in the mouth
d.
Mouth breathing

ANS: B

An increase in salivary flow helps to decrease dental erosion. Conversely, decreased salivary flow is associated with increased dental erosion. Decreased salivary flow is a common side effect of medications and causes xerostomia (dryness of the oral tissues).

REF: p. 78

33. A patient would like to increase glycogen stores. Which food could you suggest?

a.
Beef
b.
Fish
c.
Donuts
d.
Dried beans

ANS: D

Legumes, or dried beans and peas, are excellent sources of complex carbohydrates such as glycogen.

REF: p. 70

34. Carbohydrates alone do not cause obesity. Excessive caloric intake and inadequate energy output are the primary causes of obesity.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: A

Four leading scientific and health organizations, including the World Health Organization, have concluded that dietary sugars are not associated with causing illness or chronic diseases, including obesity. Excessive caloric intake leads to obesity, whether from carbohydrates, proteins, fats, or alcohol. A complicating factor is that too much carbohydrate is likely to be consumed when fat is severely restricted and overall food intake is not restricted to some degree.

REF: p. 74

35. Which of the following snacks would the best choice for a dental hygienist to recommend to reduce the risk of dental caries?

a.
Peanut butter and crackers
b.
Cheese cubes
c.
Caramel candy
d.
Raisins

ANS: B

Cheese actually protects the teeth by increasing oral pH and inhibiting acid production. Milk and yogurt have the same anticariogenic properties. The other selections include carbohydrates that increase cariogenicity.

REF: p. 79 | Dental Considerations

36. Snacks contribute significantly to the nutritional intake of young children and teenagers. Approximately 50% of commonly consumed snack foods contain fermentable carbohydrates.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: C

Individuals in these age groups need larger amounts of energy for growth, so they consume more snacks. Approximately 90% of commonly consumed snack foods contain fermentable carbohydrates. Note that the amount of carbohydrate in a food is unrelated to its caries-forming potential; all carbohydrate foods are potentially cariogenic.

REF: p. 79 | Dental Considerations

37. During pregnancy, saccharin is safe to recommend because nonnutritive sweeteners do not cross the placental barrier.

ANS: E

Saccharin is not safe to recommend during pregnancy. It is known to cross the placenta. A dental hygienist should refer a pregnant patient to her obstetrician for counseling about the use of any nonnutritive sweeteners.

REF: p. 82 | Nutritional Directions

38. Each of the following statements is correct about high-fructose corn syrup (HFCS) except one. Which one is the exception?

a.
Among other names, HFCS has been labeled “the devil’s candy” by the lay press.
b.
HFCS is composed of glucose and glucose polymers.
c.
HFCS is sweeter than regular corn syrup.
d.
The USDA gas stated that HFCS can be labeled as a natural ingredient.

ANS: B

High-fructose corn syrup, made from corn, is very different from the original corn syrup, which is composed 100% from glucose (glucose and glucose polymers). In HFCS, some of the glucose molecules in corn are changed to fructose, making HFCS much sweeter. In fact, HFCS is highly similar to sucrose, which is composed of 50% fructose and 50% glucose.

REF: p. 82 | p. 83

39. High-fructose corn syrup (HFCS) has been used primarily in carbonate beverages and fruit preparations because sugar alcohols are thought to decrease the risk of dental caries.

ANS: B

Both the statement and reason are correct, but they are unrelated. HFCS is used extensively in carbonated beverages and fruit preparations because it is stable in acidic products. Additionally, in developed countries it is less expensive than cane sugar, yet provides the same level of sweetness. Sugar alcohols, such as xylitol, are showing great promise in reducing dental caries. This is quite opposite from the action of HFCS, which is formulated to match the sweetness of sucrose.

REF: p. 82 | p. 83

40. While counseling a patient about the benefits of fiber, each of the following suggestions are correct except one. Which one is the exception?

a.
Fiber increases the stool bulk.
b.
Fiber provides muscle tone for digestive muscles.
c.
Fiber enables increased colonic pressure.
d.
Fiber slows starch hydrolysis.

ANS: C

As the digestive muscles become more toned, colonic pressure is diminished; this prevents the gut from bulging into pouches known as diverticula. The remaining selections describe advantages of a high fiber diet. Additionally, fiber delays glucose absorption and alleviates surges in blood glucose levels.

REF: p. 72

41. Ideal foods to recommend to patients to increase their fiber intake include all of the following except one. Which one is the exception?

a.
Fruits with skins
b.
Unbuttered popcorn
c.
Carrots
d.
Oatmeal cookies
e.
Whole-grain crackers

ANS: D

Oatmeal cookies provide very little fiber, only one gram per two cookies, and a large number of calories. The remaining selections provide significantly higher levels of fiber with fewer calories.

REF: p. 75

42. Nonessential amino acids are produced by the liver. Portions of the carbon framework from the sugar molecule and oxidized fats are utilized in this process.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: C

Oxidized fats are involved in the production of ketone bodies in the liver. The protein molecules contributed by the breakdown of an amino acid are utilized in production of nonessential amino acids. Also involved in production of nonessential amino acids are portions of the carbon framework from the sugar molecule. Nonessential amino acids are essential to the body, but are not required in the diet.

REF: p. 71

43. For individuals with diabetes, a blood glucose level before meals that is greater than 130 mg/dL is considered hypoglycemic. A blood glucose level that is less than 70 mg/dL is hyperglycemia.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: B

The terminology is reversed. A blood glucose level before meals that is greater than 130 mg/dL is hyperglycemic. A blood glucose level that is less than 70 mg/dL is hypoglycemic. After a meal, a blood glucose level greater than 180 mg/dL is considered hyperglycemic.

REF: p. 77

44. MyPlate includes a separate section for sugars because high sugar consumption equates with a poor quality diet.

ANS: E

MyPlate does not include a separate section for sugars; added sugars are included in the discretionary kilocalories because they contain only kilocalories. High sugar consumption does not equate with a poor-quality diet, nor do lower amounts necessarily guarantee that a diet meets dietary guidelines.

REF: p. 75

45. Carbohydrate metabolism requires an adequate supply of B vitamins and two minerals—calcium and magnesium. Usually, adequate amounts of nutrients accompany carbohydrate intake except when refined sugars and breads are the predominant choices.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: B

The two minerals required for carbohydrate metabolism are phosphorous and magnesium. The remaining information correctly describes vitamin and mineral requirements for carbohydrate metabolism.

REF: p. 72 | Dental Considerations

46. Based on the information in the Food Record, which of the following is a source of cellulose?

Food Record

Breakfast

1 cup oatmeal

1 slice whole-grain toast

cup grapefruit juice

1 cup milk

Lunch

2 slices white bread

Lettuce leaf and carrot

2 oz slices turkey breast

cup corn

1 orange

Dinner

1 whole blueberry muffin

3 oz grilled chicken

cup baked beans

cup cooked cabbage

2 plums

a.
Oatmeal
b.
Baked beans
c.
Cooked cabbage
d.
Berries

ANS: C

Cooked cabbage contains a type of fiber called cellulose. The remaining selections also contain fibers: oatmeal contains fiber from the gums and mucilages category, baked beans from the hemicellulose category, and berries from the pectin category.

REF: p. 75

47. Based on the information in the Food Record, which of the following contains lactose, galactose and glucose?

Food Record

Breakfast

1 cup oatmeal

1 slice whole-grain toast

cup grapefruit juice

1 cup milk

Lunch

2 slices white bread

Lettuce leaf and carrot

2 oz slices turkey breast

cup corn

1 orange

Dinner

1 whole blueberry muffin

3 oz grilled chicken

cup baked beans

cup cooked cabbage

2 plums

a.
Corn
b.
White bread
c.
Plums
d.
Milk

ANS: D

Lactose is a sugar found in milk. Lactose, which contains both galactose and glucose, is unique to mammalian milk.

REF: p. 68

48. Dietary fiber, especially hemicellulose and cellulose, is furnished by grain products such as wheat, corn, rice, and oats. The fiber content of foods claiming “whole-grain” must have more than 5 g of fiber per serving.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: C

The fiber content of foods claiming “whole-grain” varies significantly and is low (3 g) in many cases. A product containing less than 3 g dietary fiber cannot be considered a good source of fiber. Dietary fibers are also provided by rye, barley, buckwheat, millet, and some vegetables.

REF: p. 75

49. Increasing whole grains in the diet can lead to improved gastrointestinal and cardiovascular health. Although increasing whole grains can improve periodontal conditions, it has insignificant impact on caries rates.

a.
Both statements are true.
b.
Both statements are false.
c.
The first statement is true; the second is false.
d.
The first statement is false; the second is true.

ANS: C

Increasing whole grain consumption would have a positive effect upon caries potential because a high-fiber diet decreases the potential for acidic pH changes.

REF: p. 72 | Dental Considerations

50. Vegetables such as lettuce, celery, and broccoli have the potential to cause acid production or demineralization of enamel because they contain carbohydrate.

ANS: D

Although vegetables such as lettuce, celery, and broccoli contain carbohydrate, they do not have the potential to cause acid production or demineralization of enamel. The difference is the carbohydrate in such vegetables is not fermentable.

REF: p. 79

51. When carbohydrates are eliminated from the diet to lose weight, which nutrients are most likely to become insufficient?

a.
Iron, fiber, and protein
b.
Iron, fiber, and vitamin K
c.
Vitamin A and vitamin C
d.
Iron, fiber, and B vitamins

ANS: C

When complex carbohydrates are eliminated from the diet, an insufficient intake of B vitamins, iron, and fiber can occur. Complex carbohydrates are polysaccharides and contain more than 10 monosaccharides.

REF: p. 77