Chapter 5 Flashcards Preview

Intro To Human Nutrition > Chapter 5 > Flashcards

Flashcards in Chapter 5 Deck (20):
1

Another name for glucose is

dextrose.

2

The three elements in simple sugar are

carbon, hydrogen, and oxygen.

3

Dietary sugars and starches are called "protein sparing," which means

dietary protein can be used for protein synthesis and other vital processes, rather than being used as a source of energy.

4

Normal blood glucose levels range between

70 and 100 mg/dL.

5

Which of the following combinations of foods would provide the most dietary fiber?

Kidney bean salad, turkey sandwich on whole wheat bread, fresh apple, milk

6

Primary lactose maldigestion results from

lactase insufficiency.

7

Of the total day's energy intake, most dietary guidelines recommend that carbohydrates provide _____________ of energy.

45-65%

8

Three important disaccharides are

maltose, sucrose, and lactose.

9

The energy value of dietary carbohydrates is _____ kcal per gram.

4

10

The principal sugar found in milk is

lactose.

11

Which combination of foods would be highest in complex carbohydrates?

Spaghetti with marinara sauce, broccoli, dinner roll, milk

12

Why is excess sugar consumption discouraged?

It may cause dental caries.
It may cause weight gain.
It lacks dietary fiber.
All of these choices are correct.

13

Humans can digest a carbohydrate if the glucose bond is

an alpha bond.

14

Glucose, galactose, and fructose

are monosaccharides.

15

Sorbitol is

a sugar alcohol.
absorbed and metabolized more slowly than glucose and other sugars.
used in candies and gums.
All of these choices are correct.

16

The human brain and other nerve tissues use mostly _________________ as fuel.

glucose

17

In the production of alcoholic beverages, maltose is formed from cereal grains because of the

germination of grains.

18

Once absorbed into the body, the majority of carbohydrates are ultimately transformed into glucose by the

liver.

19

When increasing fiber intake, always

increase fluids.

20

The body is capable of making glucose from non-carbohydrate nutrients, such as protein, by a process referred to as

gluconeogenesis.