Carbohydrates

Question 1

Elements in carbohydrates

Answer 1

Carbon, hydrogen, oxygen

Question 2

Carbohydrates provide the body with

Answer 2

Energy

Question 3

Carbohydrates are …

Answer 3

Macronutrients

Question 4

2 types of carbohydrates

Answer 4

Starch and sugar

Question 5

What does starch help

Answer 5

Slower releasing energy than sugar (lower glycaemic index)

Question 6

Main classes of carbohydrates

Answer 6

Monosaccharides, disaccharides, polysaccharides

Question 7

Who many calories does 1g of carbohydrate produce

Answer 7

4kcals

Question 8

Monosaccharides

Answer 8

The simplest form of
carbohydrates, they are
single sugar molecules.
Common examples are
glucose, fructose and Galactose

Question 9

Disaccharides

Answer 9

Made up of two
monosaccharide
molecules joined
together. Examples
include sucrose,
lactose, and maltose.

Question 10

Polysaccharides

Answer 10

Complex carbohydrates
made up of many
monosaccharide
molecules linked
together. They are
often long chains, and
can be branched or Straight

Question 11

Starches

Answer 11

A type of
polysaccharide that is a
storage form of
carbohydrates found in
plants. Potatoes, bread,
rice and pasta are good
sources of starch.

Question 12

Monosaccharides- glucose

Answer 12

Glucose is a simple sugar used by the body for energy

Question 13

Monosaccharides- fructose

Answer 13

Fructose is a naturally occurring
sugar found in fruits and honey.

Question 14

Monosaccharides- galactose

Answer 14

Galactose is a sugar that combines
with glucose to form lactose.

Question 15

Sources of glucose

Answer 15

Fruits , veg, drid fruit,

Question 16

Sources if fructose

Answer 16

Fruits, some veg, sugar cane, sugar beet , corn, honey

Question 17

Sources if galactose

Answer 17

Milk, honey , avocados

Question 18

Formation of disaccharides

Answer 18

two monosaccharides combine.

Question 19

Types of disaccharides

Answer 19

sucrose, lactose, and maltose.

Question 20

Sources of sucrose (disaccharides)

Answer 20

Sugar cane and sugar beet are
major sources of sucrose. Sucrose
is a common ingredient in
processed foods and drinks.

Question 21

Sources of lactose (disaccharides)

Answer 21

Lactose is naturally found in milk
and is a key nutrient for infants. It
is also found in dairy products like Cheese and yogurts

Question 22

Sources of maltose (disaccharides)

Answer 22

Maltose is a disaccharide found in
plant foods like sweet potatoes,
soybeans, barley, and wheat. It is a
product of starch breakdown.

Question 23

Structure of starch (polysaccharides)

Answer 23

Starch is a complex carbohydrate
found in plants.
It is made up of many glucose
molecules linked together in a Long chain.

Question 24

Structure of cellulose (polysaccharides)

Answer 24

Cellulose is a complex
carbohydrate found in the cell
walls of plants.
It is made up of many glucose
molecules linked together in a Straight line

Question 25

Structure pectin (polysaccharides)

Answer 25

Pectin is a complex carbohydrate found in the cell walls of fruits. It is a soluble fibre and is used as a gelling agent in jams and jellies.

Question 26

Source of strach

Answer 26

Plants- wheat, corn, barley, potatoes Grains- oats, rice, quinoa Legumes- pulses, beans, peas.

Question 27

How Plants produce carbohydrates

Answer 27

Photosynthesis Plants use photosynthesis to produce carbohydrates, a process that requires chlorophyll, sunlight, carbon dioxide, and water. Glucose Formation During photosynthesis, glucose is produced, along with oxygen, which is released into the atmosphere. Starch Formation Thousands of glucose molecules link to form starch, a complex carbohydrate stored in plants as grains. Cellulose Formation Thousands of glucose molecules also link to form cellulose, a complex carbohydrate used for plant cell wall structure.

Question 28

Effects of too few carbohydrates

Answer 28

Low blood sugar- weakness, dizziness Fat burning- weight loss but also health risks Protein breakdown- bad for muscle mass and health.

Question 29

Too many carbohydrates

Answer 29

Fat storage, weight gain, liver disease, heart disease

Question 30

Slow release carbohydrates

Answer 30

Starch is a slow release carbohydrate. It provides a steady release of glucose energy into the blood.

Question 31

Fast release carbohydrates

Answer 31

Sugar is a fast release carbohydrate. It causes peaks and troughs in blood sugar levels, making energy levels less Stable.

Question 32

Intrinsic sugars

Answer 32

Natural occurring sugars that provide sweetness, in fruit

Question 33

Extrinsic sugars or non-milk extrinsic sugars

Answer 33

Added sugar, honey, artificial sweeteners

Question 34

Glycaemic index

Answer 34

Ranking how carbohydrates effect blood sugar levels 2 hours after consuming

Question 35

Low gi( glycaemic index)

Answer 35

Foods absorbed slowly

Question 36

High gi

Answer 36

Absorbed quickly