Chapter 4: Carbohydrates

Question 1

anatomy of a whole grain

Answer 1

picture 1 (germ, brain, endosperm)

Question 2

where the majority of macronutrient (starch and protein) located

Answer 2

endosperm

Question 3

where the majority of micronutrients (dietary fiber and significant amount of B vitamins and minerals) is located

Answer 3

bran

Question 4

where the majority of micronutrients (essential fatty acids and number of B vitamins and minerals) is located

Answer 4

germ

Question 5

Whole grains

Answer 5

Contain the endosperm, germ, and bran in original proportions

Question 6

differentiate refined grains from enriched grains

Answer 6

refined grains is when they stripped of the germ and bran, leaving only the endosperm

enriched grains is when some nutrients lost in processing are added back

Question 7

define carbohydrate

Answer 7

Essential macronutrient made up of carbon, hydrogen, and oxygen arranged as one or more sugar units; it is the key source of energy, and are found in grains, plants foods, and milk
!(CH2O)n (n=6 - glucose and fructose)

Question 8

Photosynthesis

Answer 8

Plants capture sunlight energy and convert it into chemical energy in the form of glucose and fructose

Question 9

where energy in carbs comes from

Answer 9

sun light

Question 10

Vital Functions of Carbohydrates

Answer 10

Indispensable source of energy for the brain, red blood cells, and exercising muscles
Reduces the use of protein for energy
Source of fiber (intestinal health)
Adds sweetness and flavor to foods

Question 11

Carbohydrate Classification

Answer 11

-Simple carbohydrates
Fruits
Many vegetables
Milk
(Sugars and syrups)
-Complex carbohydrates
Grains
Legumes
Some vegetables
(starch and fiber)

Question 12

name 3 monosaccharides and 3 correspondent disaccharides (simple sugars)

Answer 12

mono: glucose, fructose, galactose
di: maltose, sucrose, lactose

Question 13

every disaccharides is bonded with

Answer 13

glucose

Question 14

table sugar, fruits and vegetables

Answer 14

sucrose

Question 15

milk sugar (found in dairy products)

Answer 15

lactose

Question 16

product of starch digestion, very little found in foods we eat

Answer 16

maltose

Question 17

what are the complex carbs (polysaccharides)

Answer 17

starch
fiber
glycogen

Question 18

what are the types of starch (long chains of glucose) bonds

Answer 18

amylose (single chain/ no branches)
amylopectin (many branched)

Question 19

dietary fibers

Answer 19

diverse group of polysaccharides found in plants

Question 20

types of chain in dietary fiber

Answer 20

cellulose- straight chains of glucose

hemicellulose- branched chains composed of a variety of sugars

Question 21

storage form of glucose

Answer 21

glycogen (branched form)

Question 22

where is glycogen found

Answer 22

skeletal muscles (primarily) (Broken down to supply fuel to contracting muscles during exercise
) and liver (secondarily)(Breaks down into glucose and releases it in the blood
glucose homeostasis)

Question 23

what’s a glycogen

Answer 23

Polysaccharide consisting of many glucose molecules

Question 24

what are the 4 enzymes that digest carbohydrates into monosaccharides

Answer 24

Amylase
Sucrase
Maltase
Lactase

Question 25

how amylase aid throughout digestion

Answer 25

1. Mouth Salivary amylase Breaks starch into shorter polysaccharides 2. In stomach salivary amylase is inactivated 3. Small intestine Pancreatic amylase Continues digestion of starch into maltose and oligosaccharides, then into glucose 4. Digestion of oligosaccharides is completed by enzymes attached to the surface of microvilli in the small intestine. Then, the monosaccharides are absorbed by the small intestine and are transported into the blood

Question 26

what happens to carbohydrate in small intestine

Answer 26

1. Maltase Breaks down maltose into two glucose units 2. Sucrase digests sucrose into glucose and fructose 3. Lactase Breaks down lactose into glucose and galactose

Question 27

what causes lactose intolerance

Answer 27

Low levels of enzyme lactase, resulting in difficulty digesting lactose

Question 28

what are the fibers recommendations for males and females

Answer 28

male 38g female 25g

Question 29

what are the types of fibers

Answer 29

- Soluble Dissolves in water, often forming viscous gels and readily broken down by bacteria in the colon - Insoluble Does not dissolve in water, typically poorly fermented Passes through the GI tract relatively intact

Question 30

how the blood glucose regulates

Answer 30

through pancreatic hormones 1. Insulin (at skeletal muscle) removes glucose from the blood for use by cells (lower concentration blood glucose) 2. Glucagon (at the liver level) signals liver cells to release glucose into the blood (increase concentration blood glucose)

Question 31

what are the health benefits of fiber

Answer 31

Health Benefits of Fiber * Insoluble fiber – Softens stools and helps maintain regular bowel movements – Reduces the risk of hemorrhoids and diverticular disease – Decreases the risk of diabetes * Soluble fiber – Promotes satiety by slowing food emptying from stomach into small intestine – Slows digestion and absorption – Reduces rise of blood glucose after a meal – Reduces the risk of coronary artery disease

Question 32

differentiate dietary fiber from functional fiber

Answer 32

Dietary fiber is naturally found in intact plant foods; functional fiber is extracted or synthesized and added to foods during the manufacturing process. Together, dietary fiber and functional fiber make up total fiber.

Question 33

oligosaccharides

Answer 33

3-10 carbons

Question 34

function of liver in regards to glycogen

Answer 34

blood glucose homeostasis

Question 35

main different types of amylase

Answer 35

salivary amylase pancreatic amylase

Question 36

insulin directs to

Answer 36

muscle and adipose

Question 37

two primary energy fuel in the body

Answer 37

fatty acid and glucose

Question 38

Majority of fiber

Answer 38

whole grain barley

Question 39

recommendations of carbs

Answer 39

45%-65% (50%)