CARBOHYDRATES

Question 1

are organic compounds composed of carbon, hydrogen and oxygen

Answer 1

Carbohydrates

Question 2

Carbohydrates Usually occurs in ratio _______________

Answer 2

2:1 (H2O)

Question 3

Provides the major source of energy for the body

Answer 3

Carbohydrates

Question 4

Plays a significant role in providing cells with energy and supporting the normal functioning of the body.

Answer 4

Carbohydrates

Question 5

Functions of Carbohydrates

Answer 5

• Major source of energy for the body: Every gram of glucose yields 4 kcal
• Protein sparing action
• Influences metabolism of fat
• Insoluble, indigestible CHO aids in normal elimination
• Supplies significant quantities of proteins, minerals and B vitamins
• Influences specific functions in bodily systems and processes

Question 6

Simplest form of carbohydrates

Answer 6

Monosaccharides

Question 7

Require no digestion and absorbed directly into the bloodstream from the small intestine

Answer 7

Monosaccharides

Question 8

glucose is also known as

Answer 8

dextrose

Question 9

principal form of CHO most easily used by the body

Answer 9

glucose

Question 10

Blood sugar

Answer 10

glucose

Question 11

Circulates in the blood, main source of energy of CNS and brain

Answer 11

glucose

Question 12

Normal blood glucose range:

Answer 12

70—120 mg/dl

Question 13

Needs insulin to be taken into cells where energy is released

Answer 13

glucose

Question 14

Sweetest simple sugars

Answer 14

fructose

Question 15

Provides the characteristic taste of honey and fruits

Answer 15

fructose

Question 16

fructose absorbs in the ___________________________

Answer 16

small intestine

Question 17

Some infants are born with an inability to metabolize galactose, a condition called

Answer 17

galactosemia

Question 18

Rarely found in nature or free in foods

Answer 18

galactose

Question 19

Produced from lactose (milk sugar)

Answer 19

galactose

Question 20

galactose absorbs in the ___________________________

Answer 20

small intestine

Question 21

Consists of two single carbohydrate (monosaccharide) bound together

Answer 21

Disaccharides

Question 22

Glucose + fructose

Answer 22

sucrose

Question 23

sucrose

Answer 23

Glucose + fructose

Question 24

also known as “table sugar” - granulated, powdered or brown sugar

Answer 24

sucrose

Question 25

sources of sucrose

Answer 25

sugar cane and beets, fruits, vegetables, sweet food production

Question 26

Galactose + glucose

Answer 26

lactose

Question 27

lactose

Answer 27

Galactose + glucose

Question 28

also known as “milk sugar” - found in milk and milk products

Answer 28

lactose

Question 29

less soluble and less sweet than sucrose

Answer 29

lactose

Question 30

remains in the intestine longer than other sugars and encourages growth of useful bacteria

Answer 30

lactose

Question 31

favors calcium and phosphorous assimilation

Answer 31

lactose

Question 32

Glucose + glucose

Answer 32

maltose

Question 33

maltose

Answer 33

Glucose + glucose

Question 34

Composed of many molecules of simple sugars

Answer 34

Polysaccharides

Question 35

Commonly known as complex sugars

Answer 35

Polysaccharides

Question 36

Storage form of plant carbohydrate

Answer 36

starch

Question 37

starch is broken down by ______________ to provide _______________

Answer 37

GI tract; glucose

Question 38

Most significant polysaccharide in human nutrition

Answer 38

starch

Question 39

Supplies energy over a longer period of time

Answer 39

starch

Question 40

Formed as intermediate products in the breakdown of starch

Answer 40

dextrins

Question 41

Also known as Fiber

Answer 41

cellulose

Question 42

Human digestive enzymes _________ breakdown fiber

Answer 42

cannot

Question 43

Provides bulk that thickens chyme and eases work of GI tract

Answer 43

cellulose

Question 44

cellulose is classified as:

Answer 44

Soluble (fruits, legumes, oats, barley) and Insoluble (wheat brans, corn brans, whole grain breads)

Question 45

Colloidal polysaccharides having a gel quality

Answer 45

pectins

Question 46

- Sources include fruits and is used as a gelling agent

Answer 46

pectins

Question 47

Used as a stabilizer and adhesive

Answer 47

pectins

Question 48

glycogens are also known as

Answer 48

animal starch

Question 49

are formed from glucose and stored in liver and muscle tissues

Answer 49

glycogens

Question 50

glycogens food sources include _____________________________

Answer 50

meats and seafoods

Question 51

helps the liver convert glycogen to glucose as needed by the body

Answer 51

glucagon

Question 52

Secreted by parotid glands

Answer 52

amylase

Question 53

DIGESTION OF CARBOHYDATES

Answer 53

1. Mouth - Mechanical digestion Ptyalin - Amylase; Chemical digestion - Secreted by parotid glands - breaks down starch to dextrin and maltose 2. Stomach - Stomach acid and enzymes halt amylase action - action by ptyalin may continue to a minor degree 3. Small Intestine - Intestinal enzymes and pancreatic amylase continue breakdown of simple CHO - Brush border cells secrete specific enzymes for disaccharide hydrolysis Maltase (Maltose –> glucose + glucose) Sucrase (Sucrose—> glucose + fructose) Lactase (Lactose—> Galactose + glucose) - The above monosaccharides are then absorbed 4. Large Intestine - Fiber continues through the GI tract and are either digested by bacteria or passed out of the body

Question 54

Potential negative effects of fiber include

Answer 54

reduced absorption of vitamins, minerals, protein, and calories.