Carbohydrates

Question 0

Many carbs function in the body not as fuel but as communication devices.
True or False; explain.

Answer 0

True. Example: sugars that are found on the surface of our cells enable our cells to recognize and interact with each other.

Question 1

Explains the term “resistant starch.

Answer 1

A small percentage of the starches digested resists breakdown in the small intestine and gets scooped up by bacteria in the large intestine.

Question 2

True/False:

Carbs come from plant sources because they are produced by photosynthesis.

Answer 2

True; they provide both an immediate and time-released energy source.

Question 3

What do carbs help to regulate?

Answer 3

The metabolism of of their fellow macronutrients - fat & protein.

Question 4

There is evidence that a diet too low in carbs an make insulin less effective. What does this mean?

Answer 4

This destabilizes our blood sugar levels.

Question 5

What are the two main categories if carbs?

Answer 5

Free sugars and polysaccharides.

Question 6

Name 4 subcategories of free sugars

Answer 6

Monosaccharides,
Disaccharides,
Oligosaccharides,
Sugar Alcohols

Question 7

Name the 3 subcategories of Polysaccharides.

Answer 7

Starches,
Hemicelluloses,
Celluloses

Question 8

Which hormones are important in sugar metabolism? (2)

Answer 8

Adrenalin and insulin.

Question 9

Two discoveries about carbs that have changed nutritional thinking about their role in health. Explain.

Answer 9

1. “Resistant Starches” food for friendly bacteria in the large intestine (similar to oligosaccharides)
2. Gycobiology
   Many cars have a communicative function and don’t serve the body as fuel

Question 10

Catalysts which prompt macronutrients to interact (4)

Answer 10

Vitamins, minerals, enzymes, water

Question 11

List the 3 types of carbs:

Answer 11

Sugars: simple carbs (mono- and disaccharides)
Starches: complex carbs
Fibre

Question 12

What is galactose?

Answer 12

Milk sugar, is produced during the digestion of lactose and is absorbed at a similar rate to glucose.

Question 13

Describe these disaccharides and list the enzyme that is used to break it down.
Lactose
Sucrose
Maltose

Answer 13

Lactose: enzyme: lactase; animal origin, consists of 1 glucose + 1 galactose

Sucrose: enzyme: sucrase; common white sugar, 1 glucose + 1 fructose

Maltose: enzyme: maltase; produced during breakdown of starches

Question 14

Over consumption of sugar is liked to malnutrition, tooth decay, hypoglycemia, diabetes, obesity, cholesterol issues, hyperactivity, learning dysfunctions. (No answer)

Answer 14

Fact

Question 15

Glycogen (animal starch) synthesized in human liver and in muscle tissue from glucose providing an immediate source of energy when needed.

Answer 15

True

Question 16

What is fibre?

Answer 16

Indigestible polysaccharides, is a portion of plants which cannot be broken down by human enzymes or digestive juices.

Question 17

Types of fiber. Explain.

Answer 17

Soluble fibre: dissolves in water and includes pectins, gums, and mucilages.

Insoluble fibre: does not dissolve in water and includes hemicellulose and lignin

Question 18

“Low-fibre diets are associated with constipation, GI disorders, diverticulosis, and colon cancer, while a high-fibre diet may prevent these problems.” Explain two drawbacks of using bran as a source of fibre.

Answer 18

1. Bran can’t be digest an might irritate the bowel.

2. During digestion, phytic acid is produced, which interferes with digestive juices and the absorption of nutrients.

Question 19

What is the minimum intake listed for our carbohydrate needs?

Answer 19

According to the RDA 130 g/day. The IOM recommends a minimum of 180 g for women ad 200 g for men.

Question 20

Many of the carbohydrate foods contain essential XXX and XXX as well as the dietary XXX necessary for colon health and proper elimination.”

Answer 20

1. Vitamins
2. Minerals
3. Fibre

Question 21

Explain why the over consumption of refunded, processed carbs can lead to episodes of “carbohydrate depression” and “carbohydrate addiction”. Explain why complex carbs don’t have the same effect.

Answer 21

Complex carbs take longer to digest and won’t spike the blood sugar levels, keeping you satisfied for longer - vs. craving more or having a crash after eating refined carbs.

Question 22

What are the authors recommendations for someone who earths a high-carb diet (55% - 70% carbs)?

Answer 22

If you are eating this yet you should he consuming foods high in fibre an low on the glycemic index scale. Eat whole foods, unprocessed and high in fibre.

Question 23

Explain the digestion process if the following sugars in the small intestine: maltose, sucrose, lactose.

Answer 23

Maltose: (from cereals, grains) gets broke down in the small intestine by maltase, turning it into glucose (absorbed by the intestinal wall then transported to the liver)

sucrose: (white sugar, maple syrup) broken down in s.i. By sucrase, turning into glucose + fructose

Lactose: (dairy) broken down in s.i. By lactase, turning into glucose + galactose

Question 24

List the organs along the digestive trace that are responsible for starch digestion and name the enzymes involved.

Answer 24

Mouth - saliva
Pancreas - amylase
Small intestine - maltase

Question 25

Explain how the liver regulates carbohydrate metabolism. Include the toe processed: lipogenesis and lipolysis.

Answer 25

The liver converts excess carbs into glycogen that gets sisters in the liver or muscles for later use (has to be turned into glucose before use). If the storage a are full, the liver turns carbs into fatty acids, the into triglycerides that can be stored as body fat. Term = lipogenesis!
When body fat gets burned, it turns back into fatty acids to fuel the body. Term = lipolysis!

Question 26

Describe how the body attempts to maintain a steady blood sugar level when there is little or no intake of carbohydrates.

Answer 26

Please research answer!