Chapter 4 - Carbohydrates

Question 1

simple carbohydrates

Answer 1

monosaccharides
disaccharides
- perceived as sweeter than complex carbs

Question 2

monosaccharides

Answer 2

• single sugars
• include:
  glucose - blood sugar, essential energy source for body
  fructose - sweetest sugar, fruits, honey
  galactose - part of lactose

Question 3

glucose

Answer 3

• most abundant monosaccharide in body

- preferred energy source for brain & red blood cells

Question 4

disaccharides

Answer 4

• made of 2 monosaccharides
• glucose is always 1
• include:
  maltose - 2 glucose
  sucrose - fructose & glucose
  lactose - galactose & glucose

Question 5

polysaccharides

Answer 5

• many sugars linked together
• include:
  glycogen
  starches
  fibers

Question 6

glycogen

Answer 6

• polysaccharide
• only found in meats & not in plants, so body makes it
• stores glucose for future use
• stored in liver and muscle cells

Question 7

starches

Answer 7

• polysaccharide
• plants store glucose as starches
• all starch comes from plants (beans, tubers, grains)
• amylose & amylopectin

Question 8

fibers

Answer 8

• polysaccharide (nonstarch)
• pass through the body undigested, so contribute little or no energy
• soluble & insoluble

Question 9

difference between fibers & starches

Answer 9

bonds between the monosaccharides in fibers cannot be broken down by digestive enzymes in the body

Question 10

insoluble fibers

Answer 10

• do not dissolve in water, form gels or ferment
• found mostly in whole grains and veggies
• promote bowel movements, alleviate constipation, & prevent diverticular disease
• cellulose
• inulin

Question 11

soluble fibers

Answer 11

• dissolve in water
• easily digested by bacteria in colon
• pectins
• gums
• mucilages (viscous)
• resistant starch

Question 12

condensation

Answer 12

two monosaccharides can be linked together through this reaction to form a disaccharide & water

Question 13

hydrolysis

Answer 13

a dissacharide can be broken into its two monosaccharides by this reaction using water

Question 14

amylase

Answer 14

• from salivary glands

- starts the breakdown of amylose (a forms of starch)

Question 15

amylose

Answer 15

• polysaccharide / straight chain
• more resistant to digestion
• may improve health of digestive tract; improve glucose tolerance; stimulate growth of beneficial intestinal bacteria

Question 16

amylopectin

Answer 16

• polysaccharide / branched chain

- easier to digest

Question 17

fiber health benefits

Answer 17

Soluble fibers

• slow gastric emptying & may delay absorption of some nutrients
  
  • improve appetite control
  • normalize blood glucose levels
• may help protect against colon cancer

Insoluble fibers - relieve constipation

Question 18

oligosaccharides

Answer 18

• similar in length to simple carbs
• similar in makeup to polysaccharides
• humans lack enzyme to digest them
• intestinal microflora digest & ferment them (cause bloating & flatulence)
• food sources - legumes, beans, cabbage broccoli

Question 19

how are carbohydrates absorbed?

Answer 19

glucose & galactose - active transport

fructose - facilitated diffusion

Question 20

lactase deficiency

Answer 20

a lack of the enzyme needed to digest the disaccharide lactose into its monosaccharides (glucose & galactose)

Question 21

kefir

Answer 21

a fermented milk created by adding lactobacillicus acidophilus & other bacteria that break down lactose to galactose and glucose, producing a sweet, lactose-free product

Question 22

gluconeogenesis

Answer 22

the making of glucose from a non carbohydrate source

Question 23

protein-sparing action

Answer 23

the action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes

Question 24

What does liver do with glucose?

Answer 24

1. assembles small glucose units into glycogen for storage

2. stores extra glucose as fat for export to other cells

Question 25

What happens to glucose in the blood?

Answer 25

1. muscles cells convert to glycogen 2. liver stores as glycogen & fat 3. most cells take what they need for energy right away

Question 26

What are the glucose regulating hormones?

Answer 26

1. insulin 2. glucagon 3. epinephrine - under stress, acts quickly to ensure that all body cells have energy fuel in emergencies

Question 27

normal blood glucose (fasting)

Answer 27

70 - 100 mg/dL

Question 28

diabetes mellitus

Answer 28

- refers to diabetes that is caused by high levels of glucose in the blood - Type 1 & type 2

Question 29

Type 1 diabetes

Answer 29

body does not produce insulin

Question 30

Type 2 diabetes

Answer 30

body's insulin receptors become insensitive, so no longer respond to insulin

Question 31

hypoglycemia

Answer 31

- abnormally low blood glucose concentration | - symptoms include: sweating, anxiety, hunger, & trembline

Question 32

glycemic response

Answer 32

the extent to which a food raises the blood glucose concentration & elicits an insulin response

Question 33

how do added sugars contribute to health problems?

Answer 33

1. dental caries (cavities) 2. contribute to nutrient deficiencies by nudging out nutrients 3. too much contributes to weight gain & obesity

Question 34

What are the carbohydrate-rich foods?

Answer 34

``` whole grains vegetables legumes fruits nuts ```

Question 35

health benefits of fiber-rich carbohydrates?

Answer 35

1. benefit heart - can lower blood cholesterol, lower blood pressure 2. diabetes - soluble fibers trap nutrients & delay trasport thru GI tract, which slows glucose absorption (helps prevent glucose surge & rebound) 3. GI health - reduces constipation; increases health of large intestine 4. Cancer - high fiber protests against colon cancer 5. Weight management - tend to be low in fat & added sugars; contribute to feeling full

Question 36

Acceptable Macronutrient Distribution Ranges (AMDR)

Answer 36

Carbs: 45-65% Fat: 20-35% Protein: 10-35%