Carbohydrates

Question 1

Carbohydrates Include

Answer 1

starches
sugars
dietary fibre
glycogen

Question 2

Monosaccharides

Answer 2

are single sugar
- glucose
- fructose
- galactose

Question 3

Fructose

Answer 3

found in fruit and is the sweetest

Question 4

Galactose

Answer 4

found in dairy and rarely occurs naturally

Question 5

Glucose

Answer 5

serves as the essential energy source

Question 6

Disaccharide

Answer 6

2 monosaccharides one of which is always glucose

known as sugars

• maltose
• sucrose
• lactose

Question 7

Maltose

Answer 7

glucose and glucose

produced during germination of seed and fermination

Question 8

Sucrose

Answer 8

glucose and fructose

refined from sugar canes and beets

Question 9

Lactose

Answer 9

glucose and galactose

found in milk products

Question 10

Oligosaccharides

Answer 10

few glucose units linked together

Question 11

Polysaccharides

Answer 11

many glucose units linked together

Question 12

Starch (3)

Answer 12

• is the storage form of glucose in plants
• is the most important carb in the human body as provides energy
• is a polysaccharide

Question 13

Glycogen

Answer 13

• multi-branched polysaccharide
• main storage form of glucose

Question 14

Dietary Fibre

Answer 14

are resistant to digestion and absorption in the small intestines and usually undergo fermenation in the large intestine

• only found in plant foods

Question 15

Dietary Fibre Promotes what Beneficial Effects (3)

Answer 15

laxation
reduction in blood cholesterol
modulation of blood glucose

Question 16

Non-Starch Polysaccharide (resistant starch)

Answer 16

resistant to enzymes in the small intestine, so they not broken down here

Question 17

3 Highest Groups Contributing to Dietary Fibre Intakes

Answer 17

bread
veges
potatos

Question 18

Free Sugars

Answer 18

mono/disaccharides which are added to foods by manufactures, cook and consumers but also those naturally occurs eg. honey

Question 19

Free Sugars Added to food are …

Answer 19

Added Sugar

Question 20

Free Sugars that are Naturally Present are called ….

Answer 20

intrinsic sugar

Question 21

WHO Recommends Reducing Free and Added Sugar Intakes to

Answer 21

less than 10% of our total energy intake

Question 22

Why Do We Want To Reduce Sugar Intake (2)

Answer 22

decrease energy intake and obesity
teeth and dental caries

Question 23

Ways to Decrease Sugar Take (4)

Answer 23

sugar tax
labelling
nutritive sweeteners
modify taste

Question 24

Carbohydrate Digestion

Answer 24

Amylase a enzyme made by the pancreas and the mouth break downs carbs

Question 25

Carbohydrate Metabolism

Answer 25

travels via hepatic vein to liver, and the glucose is then used for energy, stored as glycogen and excess stored as fat

Question 26

Lactose Intolerance

Answer 26

this is when we cant break now lactose well as we have low amounts of lactase so, so consuming milk this causes them not to feel well

Question 27

Lactose Persistance

Answer 27

when we are born we consume a lot milk so are good are breaking down lactose. but as we get older this ability goes away. however some people keep this ability so are lactose persistant.

Question 28

Glycaemic Index (2)

Answer 28

is a measure that ranks foods on how quickly they raise you blood sugar levels. it is done by consuming 50g of carbohydrates of a certain food, and they measure over short period of time how quickly it raises you sugar levels. make sure you are fasted before you do this.

Question 29

High GI

Answer 29

GI = 70-100 carbohydrates break down quickly during digestion releasing blood sugar rapidly into the blood stream eg - white bread

Question 30

Moderate GI

Answer 30

GI = 56-69 carbohydrates break down moderately during digestion releasing blood sugar moderately into the blood stream eg - museli

Question 31

Low GI

Answer 31

GI = 0-55 carbohydrates break down slowly during digestion releasing blood sugar slowly into the blood stream eg. broccoli

Question 32

Nutella and GI

Answer 32

nutella even though is very high in sugar has a low GI, because nutella also has a high fat content which slows the processes of sugar entering the bloodstream

Question 33

3 Issues with GI

Answer 33

- two individuals will have different responses to the same food - same food when serving food is taken into account - combining foods can give unpredictable GI

Question 34

GI vs Glycemic Load

Answer 34

sometime you would have to eat lots of one food to reach 50g of carbs so isn't a good representation of some foods

Question 35

no. 1 Food to get Dietary Fibre

Answer 35

Bread