Chapter 4: The Carbohydrates - Sugar, Starch, Glycogen and Fiber

Question 1

Amazing nutrient that:

• meet body’s energy needs
• feed brain and nervous system
• keep digestive system fit
• keep your body lean (within calorie limits and regular physical activity)

Answer 1

Carbohydrates

Question 2

Carbohydrates are comprised of:

Answer 2

• Digestible and indigestible carbohydrates
  – Complex and simple carbohydrates
  – Essential nutrient is glucose

Question 3

Green plants use this to create glucose

Answer 3

Photosynthesis

Question 4

Sources of carbohydrate-rich foods

Answer 4

plants and milk

Question 5

simple carbohydrates are also called

Answer 5

sugars

Question 6

single unit sugars

Answer 6

monosaccharides

Question 7

• glucose (essential nutrient)
• fructose
• galactose

Answer 7

monosaccharides

Question 8

two unit sugars

Answer 8

disaccharides

Question 9

• maltose
• sucrose
• lactose

Answer 9

disaccharides

Question 10

complex carbohydrates are also called

Answer 10

polysaccharides

Question 11

• starch
• fiber
• glycogen

Answer 11

polysaccharides (thousands of glucose units can be used in these forms)

Question 12

potential dietary sources for starch and fiber

Answer 12

plants

Question 13

starch sources include:

Answer 13

whole grains, legumes, minimally processed starchy foods

Question 14

fiber sources include:

Answer 14

whole grains, legumes, fresh and minimally processed fruits and vegetables

Question 15

• stored energy source for plants (plant storage form of glucose)
• packed in granules in plant’s seeds
• important physical properties (holds water & swells; when wet, starch (like flour) becomes sticky; most digestible by human enzymes

Answer 15

Starch

Question 16

• plant structures (stems, leaves, flowers, fruit, roots , etc.)
• human enzymes cannot digest fiber
• fiber digestion is done by bacteria in colon

Answer 16

Fiber

Question 17

animal storage form of glucose

Answer 17

Glycogen

Question 18

Glycogen is produced by, stored in, and used by:

Answer 18

• Brain cells (less than 1% of total)
• Liver cells (about 33% of total)
• Muscle cells (about 66%)

Question 19

There are no dietary sources for

Answer 19

Glycogen

Question 20

This is the only organ that can release glucose from its glycogen stores into the blood to support normal glucose blood levels

Answer 20

Liver

Question 21

Carbohydrates are the critical and primary energy source for

Answer 21

nerve cells, red blood cells, and brain

Question 22

Carbohydrates play a vital roles supporting body tissues through

Answer 22

mucus, cell to cell communication, support brain and nerve cell functioning

Question 23

Excess glucose is converted into

Answer 23

Glycogen/Fat

Question 24

fibers that dissolve in water

Answer 24

soluble fibers

Question 25

fibers that do not dissolve in water

Answer 25

insoluble fibers

Question 26

soluble fibers form:

Answer 26

gels, viscous, not digested, fermented by colon bacteria

Question 27

insoluble fibers tend to:

Answer 27

retain shape and texture (example the outer hull of corn is visible in the expelled fecal material)

Question 28

benefits of consuming legumes, whole grains, fresh or minimally processed fruits and vegetables

Answer 28

• reduces risk of heart disease and stroke
• reduces risk of diabetes
• improves digestive tract health
• promotes healthy body weight

Question 29

In order for fiber to do its best work, three things are needed:

Answer 29

• adequate fiber intake
• adequate fluid intake
• regular daily physical activity

Question 30

Four parts to the kernel:

whole grains

Answer 30

• germ (nutrient rich)
• endosperm (starch and small amount of protein)
• bran (fiber rich)
• husk (chaff) (not edible by humans)