Ch. 4 - Carbohydrates

Question 1

carbohydrate provide _____ of kcal consumed by Americans

Answer 1

more than 1/2

Question 2

how much energy per gram are found in carbohydrates?

Answer 2

4 kcal/g

Question 3

unrefined or whole-grain products contain three key components, which are…

Answer 3

1. endosperm (fiber, vitamin and minerals)
2. bran layers
3. germ (base of the kernel)

Question 4

endosperm

1. ____ portion
2. made up of primarily ___, but also contains most of the kernel’s ____ along with some _________

Answer 4

1. largest

2. starch, protein, vitamins/minerals

Question 5

bran layers

1. contain most of the ____ and are a good source of _______
2. ____ layer

Answer 5

1. fiber, vitamins and minerals

2. outermost

Question 6

the germ

1. located at the _____ of the kernel
2. is the ____ where ____ occurs
3. source of ___; rich in ____

Answer 6

1. base
2. embryo, sprouting
3. oil, vitamin E

Question 7

refined grains remove _____

Answer 7

bran and germ

Question 8

refined grains may be enriched with _________; fortified with _____.

do NOT contain….

Answer 8

thiamin, riboflavin, niacin, iron; folate

Mg, Vit. E and some B Vitamins

Question 9

types of simple carbohydrates

Answer 9

monosaccharide, disaccharide

Question 10

complex carbohydrates are called ____

Answer 10

polysaccharides

Question 11

three most common monosaccharides are…

Answer 11

1. glucose
2. fructose
3. galactose

Question 12

most important carbohydrate fuel for the body

Answer 12

monosaccharide

Question 13

sweetest monosaccharide, same as glucose but structure is different

Answer 13

fructose

Question 14

____ is the monosaccharide is part of milk sugar

Answer 14

galactose

Question 15

plants most often convert ____ to ___ for energy. when humans eat plants, digestion converts ___ back to ____

Answer 15

glucose, starch; starch to glucose

Question 16

sucrose is made by linking ________

Answer 16

glucose and fructose

Question 17

_____ is the only sweetener that can be labeled “sugar”

Answer 17

sucrose

Question 18

_______ (_____), is formed by linking two monosaccharides to form a dissaccharides

Answer 18

sucrose (table sugar)

Question 19

types of disaccharide

Answer 19

maltose
sucrose
lactose

Question 20

maltose is made from ____

Answer 20

two glucose molecules

Question 21

lactose is made from _____

Answer 21

1 glucose and 1 galactose

Question 22

rxn that breaks sugar molecules apart

Answer 22

hydrolysis reaction

Question 23

rxn that links two sugar molecules together

Answer 23

dehydration (condensation) rxn

Question 24

hydrolysis rxn needs ____

Answer 24

water in

Question 25

dehyrdation rxn needs ____

Answer 25

water out

Question 26

oligosaccharides contain short chains containing ___ monosaccharides

Answer 26

3-10

Question 27

polysaccharides overview info

Answer 27

- long chains - include glycogen (found in animals) - include starch/fiber (found in plants)

Question 28

dietary fiber (can/cannot) be digested and (is/is not) an important part of the digestive process

Answer 28

cannot; is

Question 29

amylose are ______ chains/string

Answer 29

long, unbranched glucose

Question 30

starches (amylopectin) with high amounts are ______ than high amylose

Answer 30

more quickly digested

Question 31

amylopectin is _____

Answer 31

highly branched

Question 32

why are highly branched chains easily to digest?

Answer 32

"more spots for enzymes to attach"

Question 33

cellulose is a _____

Answer 33

long, straight, unbranched chain

Question 34

two types of fiber

Answer 34

soluble (dissolves), insoluble (doesn't dissolve)

Question 35

fibers can be added to processed foods to ___ and ______

Answer 35

thicken, reduce fat and calories

Question 36

good sources of soluble fiber

Answer 36

legumes, prunes, apricots, raisins, oats, apples, flaxseed

Question 37

____ fiber promotes bowel movements

Answer 37

insoluble

Question 38

good sources of insoluble fiber

Answer 38

wheat bran, broccoli, corn, whole-wheat bread, nuts/seeds

Question 39

amylase timeline in carbohydrate digestion

Answer 39

amylase in mouth, stops in stomach, continues with pancreatic amylase

Question 40

lactose intolerance occurs when...

Answer 40

there is not enough enzyme lactase in the SI to digest the milk sugar lactose

Question 41

some other sources of lactose intolerance besides naturally occuring

Answer 41

microvilli damage, some medications, prolonged malnutrition/diarrhea

Question 42

presence of fiber in the GI tract impacts

Answer 42

- GI functions - intestinal microbiota - amount of intestinal gas - nutrient absorption (negative; Zn, Ca, Fe w/ insoluble)

Question 43

how fiber impacts GI function 1. ____ weight of material in the lumen of the intestine 2. producing ______, promoting bowel health 3. prevents ____ 4. reduces _____

Answer 43

1. increases 2. larger, softer stool 3. constipation 4. transit time

Question 44

_____ = how quickly and how high blood glucose rises after carbohydrates are consumed

Answer 44

glycemic response

Question 45

______ = a ranking of how a food affects the glycemic response

Answer 45

glycemic index

Question 46

_____ = calculated by multiplying a food’s glycemic index by the amount of available carbohydrate in a serving of the food

Answer 46

glycemic load

Question 47

why does fiber help promote larger, softer stool?

Answer 47

fiber attracts water

Question 48

fiber ___ digestion/absorption

Answer 48

slows

Question 49

glucose is metabolized through ______ to produce energy in the form of...

Answer 49

cellular respiration, ATP

Question 50

cellular respiration is also called _____

Answer 50

aerobic metabolism

Question 51

1 molecule of glucose yields ____ ATP molecules

Answer 51

38

Question 52

when glucose is not present, processes such as ______ can help produce ATP

Answer 52

gluconeogenesis, ketogenesis

Question 53

type of diabetes in which insulin is no longer made in the body

Answer 53

type I

Question 54

type of diabetes in which insulin is present, but the cells do not respond (insulin resistance)

Answer 54

type II

Question 55

type of diabetes which occurs during pregnancy

Answer 55

gestational diabetes

Question 56

reactive hypoglycemia: ________ of insulin in response to carbohydrate intake; Tx includes ______

Answer 56

over secretion; frequent small meals high in protein

Question 57

fasting hypoglycemia: ___ insulin secretion (related/not related) to food intake

Answer 57

abnormal, not related

Question 58

carbohydrates in and of themselves (are/are not) "fattening"

Answer 58

are not

Question 59

rationale for low-carb diet is that foods high in carbohydrates release insulin, promoting _______

Answer 59

insulin promotes energy stores, mostly from fat

Question 60

with low carb diets, the body produces more ___

Answer 60

ketones

Question 61

diets high in whole grains have been found to ______ of heart disease

Answer 61

reduce risk

Question 62

_______ binds dietary cholesterol and reduces absorption

Answer 62

water-soluble fiber

Question 63

types of bowel disorders

Answer 63

hemorrhoids diverticulosis diverticulitis constipation

Question 64

some ______ evidence exists that supports the high fiber diets lower incidence of colon cancer, but _____ do not support

Answer 64

epidemiological studies, intervention studies