chapter 4: carbs

Question 1

calorie (unit of measure)

Answer 1

the energy stored in food

unit that measures heat energy

Question 2

small calorie

Answer 2

the measure of how much energy it takes to raise the temperature of 1 gram of water by 1 degree celcius

Question 3

big Calorie

Answer 3

the measure of how much energy it takes to raise the temperature of 1 kilogram of water by 1 degree celcius

equal to 1000 small calories

this is how we measure food

Question 4

Kilocalorie

Answer 4

equal to 1000 small calories

this is how we measure food

the same as one big Calorie

Question 5

bomb Caloriemeter

Answer 5

can measure the amount of energy in Calories contained in food

Question 6

the monosaccharides

Answer 6

part of simple carbs

Glucose, Fructose, and Galactose

have the same chemical formula, but atoms differ

all have varying degrees of sweetness

Question 7

sweetest and blandest monosaccharides

Answer 7

sweetest: fructose
blandest: galactose

in the middle: Lactose

Question 8

where to find glucose?

Answer 8

fruits and veggieees

Question 9

where to find fructose?

Answer 9

fruits and honeeey

Question 10

where to find galactose?

Answer 10

found in milk

Question 11

most important monosaccharide?

why?

Answer 11

glucose

dominant sugar in the body

dominant energy source for red blood cells and cells on nervous system

Question 12

Disaccharides

Answer 12

Pairs of Monosaccharides

pairs of sugar molecules

the first pair is always glucose

Question 13

lactose

Answer 13

pair of galactose and glucose

found in milk

Question 14

maltose

Answer 14

two glucose molecules

not present in the food we eat

by product of of starch digestion

Question 15

sucrose

Answer 15

table sugar

pair of glucose and fructose

abundant in honey, sugar cane plant, etc.

Question 16

is sucrose toxic?

Answer 16

nah boy

raw sugar and brown sugar, are less processed tho and have more nutrients

Question 17

added sugar

Answer 17

sugar and other caloric sweeteners that are added tp foods during processing, preparation, or at the table

“added sugars” do not include the naturally occurring sugar found in fruits and milk products

Question 18

High Fructose Corn Syrup (HFSC)

Answer 18

introduced by the food industry in the 1970s

corn are grains that contain starch

starch is turned into glucose

Question 19

sugar alcohols

Answer 19

not fully absorbed by intestinal tract

calories = 2kcal/g

example: mints and gum

Question 20

the two main types of simple carbs

Answer 20

Monosaccharides (1 sugar unit)

Disaccharides (2 sugar units)

Question 21

complex carbs

Answer 21

mades of hundreds or thousands of glucose molecules

basically polysaccharides

Question 22

types of polysaccharides

Answer 22

glycogen

starch

dietary fiber

Question 23

glycogen

Answer 23

the storage form of glucose in the body (like body glucose)

comes from starch, which is the plant glucose which we absorbed

the animal version of starch

Question 24

starch

Answer 24

storage form of glucose on plants

Question 25

dietary fiber (two types)

Answer 25

soluble fiber insoluble fiber

Question 26

single most important complex carb

Answer 26

dietary fiber

Question 27

the two types of starch

Answer 27

amylopectin amylose

Question 28

amylopectin

Answer 28

branched type of starch easier to digest blood sugar rise fast

Question 29

amylose

Answer 29

single linear thread of glucose molecules longer to digest than amylopectin blood sugar rise slow

Question 30

soluble fiber

Answer 30

dissolve and become viscous in water prized in the food industries for their thiccening abilities slow gastric emptying slow glucose intake trap cholesterol and carry it to large intestine for elimination improve bowel health (includes prebiotics) reduce risk of cardiovascular disease, type 2 diabetes, obesity, and colon cancer

Question 31

insoluble fiber

Answer 31

do not dissolve in water not viscous do not form gels not fermented in large intestine promote bowel movement prevents diverticula

Question 32

diverticula

Answer 32

bulging pockets formed on large intestine from forced bowel movements

Question 33

what happens to starch and disaccharides when we digest'

Answer 33

they turn into monosaccharides (mostly glucose)

Question 34

the first recipient of absorbed nutrients?

Answer 34

the liver will convert all monosaccharides into glucose and turn them into glycogen

Question 35

how many of us will become lactose intolerant as we age?

Answer 35

70% of us

Question 36

hyperglecemia

Answer 36

high blood sugar levels

Question 37

most common type of diabetes

Answer 37

type 2 diabetes

Question 38

types of diabetes

Answer 38

type 1 type 2 gestational diabetes

Question 39

type 1 diabetes

Answer 39

an autoimmune disease immune system destroys insulin synthesization we gotta put insulin and eat strict meal plan

Question 40

type 2 diabetes

Answer 40

90% of diabetes cases caused by high sugar diet cells become resistant to insulin glucose cant enter insulin completely preventable

Question 41

gestational diabetes

Answer 41

occurs during pregnancy in some women can happen because of poor diet

Question 42

formula to obtain starch

Answer 42

all carbs - sugar carbs - fiber carbs - alcohol carbs

Question 43

the more calories we eat, the more or less fibers do we need?

Answer 43

the more fiber we need it to digest the extra amount of calories

Question 44

daily amount of fiber recommended

Answer 44

14g per 1000kcal