Chapter 4

Question 1

Process by which plants use energy from the sun to synthesise energy yielding compounds such as glucose.

Answer 1

Photosynthesis

Question 2

A six carbon monosaccharide that usually exists in a ring form; found as such in blood and in table sugar bonded to fructose; also know as dextrose.

Answer 2

Glucose

Question 3

A simple carbohydrate with the chemical composition (CH^2O).

Answer 3

Sugar

Question 4

A carbohydrate made of multiple units of glucose attached together in a form the body can digest; also know as complex carbohydrates.

Answer 4

Starch

Question 5

Substance in plant foods not digested by the processes that take place in the stomach or small intestine.

Answer 5

Fiber

Question 6

Simple sugar such as glucose that is not broken down further during digestion.

Answer 6

Monosaccharide

Question 7

Monosaccharide or disaccharide in the diet.

Answer 7

Simple sugar

Question 8

Fructose bonded to glucose, table sugar.

Answer 8

Sucrose

Question 9

A six carbon monosaccharide that usually exists in a ring form; found in fruits and honey; also known as fruit sugar.

Answer 9

Fructose

Question 10

Corn syrup that has been manufactured to contain between 42% and 90% fructose.

Answer 10

High fructose corn syrup

Question 11

A six carbon monosaccharide that usually exists in a ring form; closely related to glucose.

Answer 11

Galactose

Question 12

Glucose bonded to galactose; also known as milk sugar.

Answer 12

Lactose

Question 13

Class of sugars formed by the chemical bonding of two monosaccharides.

Answer 13

Disaccharide

Question 14

Glucose bonded to glucose.

Answer 14

Maltose

Question 15

The conversion of carbohydrates in to alcohols, acids, and carbon dioxide without the use of oxygen.

Answer 15

Fermentation

Question 16

Carbohydrates containing many glucose units from 10 to 1000 or more.

Answer 16

Polysaccharides

Question 17

A digestible straight chain type of starch composed of glucose units.

Answer 17

Amylose

Question 18

A digestible branched chain type of starch composed of glucose units.

Answer 18

Amylopectin

Question 19

An undigestible nonfermentable straight chain polysaccharide made of glucose molecules.

Answer 19

Cellulose

Question 20

A nonfermentable fiber containing xylose, galactose, glucose, and other monosaccharides bonded together.

Answer 20

Hemicellulose

Question 21

A carbohydrate made of multiple units of glucose with a highly branched structure.

Answer 21

Glycogen

Question 22

A viscous fiber containing chains of galacturonic acid and other monosaccharides; found between plant cell walls.

Answer 22

Pectin

Question 23

A viscous fiber consisting of chains of galactose, mannose, and other monosaccharides; found in sea weed.

Answer 23

Mucilages

Question 24

A nonfermentable fiber made up of a multi ringed alcohol structure.

Answer 24

Lignins

Question 25

Fiber found in foods.

Answer 25

Dietary fiber

Question 26

Grains containing the entire seed of the plant, including the bran, and endosperm. Brown rice

Answer 26

Whole grains

Question 27

A fiber that is not easily metabolised by intestinal bacteria; also called insoluble fiber.

Answer 27

Nonfermentable fiber

Question 28

A fiber that is readily fermented by bacteria in the large intestine; also called soluble fiber.

Answer 28

Viscous fiber

Question 29

Fiber added to foods that has shown to provide health benefits.

Answer 29

Functional fiber

Question 30

Alcohol derivative of glucose that yields about 3 kcal per gram but is slowly absorbed from the small intestine; used in sugarless gum and diet foods

Answer 30

Sorbitol

Question 31

Alcohol derivative of the five carbon monosaccharide xylose.

Answer 31

Xylitol

Question 32

Estimate of the amount of a sweetener that an individual can safely consume daily over a lifetime.

Answer 32

Acceptable daily intake

Question 33

Alternative sweetener that yields no energy to the body; 300 times sweeter than sucrose.

Answer 33

Saccharin

Question 34

Alternative sweetener made of two amino acids and methanol; about 200 times sweeter than sucrose.

Answer 34

Aspartame

Question 35

Disease caused by a defect in the livers ability to metabolise the amino acid phenylalanine into the amino acid tyrosine; toxic

Answer 35

Phenylketonuria

Question 36

Alternative sweetener that has chlorine sin place of three hydroxyl (-OH) groups on sucrose; 600 times sweeter than sucrose.

Answer 36

Sucralose

Question 37

General purpose nonnutritive sweetener that is approximately 7000 to 13,000 times sweeter than table sugar.

Answer 37

Neotame

Question 38

Alternative sweetener derived from South American shrub; 100 to 300 times sweeter than sucrose.

Answer 38

Stevia

Question 39

Alternative sweetener that yields no energy to the body; 200 times sweeter than sucrose.

Answer 39

Acesulfame K

Question 40

Starch digesting enzyme from the salivary glands or pancreas.

Answer 40

Amylase

Question 41

An enzyme made by absorptive cells of the small intestine; this enzyme digests maltose to two glucoses.

Answer 41

Maltase

Question 42

An enzyme made by absorptive cells of the small intestine; this enzyme digests sucrose to glucose and fructose.

Answer 42

Sucrase

Question 43

An enzyme made by absorptive cells of the small intestine; this enzyme digests lactose to glucose and galactose.

Answer 43

Lactase

Question 44

Primary lactose maldigestion occurs when production of the enzyme lactase declines for no apparent reason. Secondary lactose maldigestion occurs when a specific cause, such as long standing diarrhea results in a decline in lactase production.

Answer 44

Lactose maldigestion (primary and secondary)

Question 45

Birth defect resulting in the inability to produce lactase such that a lactose free diet is required from birth.

Answer 45

Congenital lactase deficiency

Question 46

A condition in which symptoms such as abdominal gas, bloating and diarrhea appear as a result of severe lactose maldigestion.

Answer 46

Lactose intolerance

Question 47

Pouches that protrude through the exterior wall of the large intestine.

Answer 47

Diverticula

Question 48

A pronounced swelling of a large vein, particularly veins found in the anal region.

Answer 48

Hemorrhoid

Question 49

The condition of having many diverticula in the large intestine.

Answer 49

Diverticulosis

Question 50

An inflammation of the diverticula caused by acids produced by bacteria metabolism inside the diverticula.

Answer 50

Diverticulitis

Question 51

Partial breakdown products of fat that contain three or four carbons.

Answer 51

Ketone bodies

Question 52

The condition of having a high concentration of ketone bodies and related breakdown products in the bloodstream and tissues.

Answer 52

Ketosis

Question 53

A hormone produced in the pancreas.

Answer 53

Insulin

Question 54

A hormone made by the pancreas that stimulates the breakdown of glycogen in the liver into glucose.

Answer 54

Glucagon

Question 55

Adrenaline

Answer 55

Epinephrine

Question 56

High blood glucose above 125 mg per 100 mL of blood.

Answer 56

Hyperglycaemia

Question 57

Low blood glucose, below 40 to 50 mg per 100 mL of blood.

Answer 57

Hypoglycaemia

Question 58

The blood glucose response of a given food compared to a standard (typically glucose, or white bread).

Answer 58

Glycemic index

Question 59

Erosions in the surface of a tooth caused by acids made bacteria as they metabolise sugars.

Answer 59

Dental caries