3. Which of the following sources of sugar, when added during processing, will be considered "added sugars"? a. Sucrose (Table Sugar) b. Honey c. Maple Syrup d. All the above 4. How much of the body's glycogen store is found in the liver? a. 1/3 b. 2/3 c. Glycogen is only stored in the liver d. Glycogen is only stored in the skeletal muscle
Answer (1)
Which of the following sources of sugar, when added during processing, will be considered "added sugars"?
a. Sucrose (Table Sugar)
b. Honey
c. Maple Syrup
d. All the above
Chosen Answer: d. All the above
When discussing nutrition, "added sugars" refer to sugars that are added to foods during processing or preparation. This can include sugars and syrups added to foods during manufacturing or cooking. The three options given — sucrose (table sugar), honey, and maple syrup — are all examples of sugars that, when added during the processing of food items, are classified as added sugars. These are not naturally occurring sugars within the basic unprocessed foods but are introduced to enhance flavor, preserve shelf life, or influence color and texture. Therefore, any of these when added during processing would count as added sugars.
How much of the body's glycogen store is found in the liver?
a. 1/3
b. 2/3
c. Glycogen is only stored in the liver
d. Glycogen is only stored in the skeletal muscle
Chosen Answer: a. 1/3
Glycogen is a form of stored glucose that is found in both the liver and skeletal muscles. The liver acts as an important storage site and maintains blood sugar levels through the release of glucose when necessary. About 1/3 of the body's glycogen is stored in the liver, while the other 2/3 typically resides in the skeletal muscles. The glycogen in the liver is particularly crucial for maintaining blood glucose levels between meals and during periods of fasting. Muscle glycogen, on the other hand, is mainly used to provide energy for muscle contractions during physical activity.
