Chapter 5 - Carbohydrates

Question 1

simple sugar, such as glucose, that is not broken down further during digestion

Answer 1

monosaccharide

Question 2

class of sugars formed by the chemical bonding of two monosaccharides

Answer 2

disaccharide

Question 3

large carbohydrate containing from 10 to 1000 or more monosaccharide units - aka complex carb

Answer 3

polysaccharide

Question 4

monosaccharides: (ex)

Answer 4

glucose, fructose, galactose

Question 5

disaccharides: (ex)

Answer 5

sucrose, lactose, maltose

Question 6

monosaccharide found in fruits and honey

Answer 6

fructose

Question 7

galactose + glucose

Answer 7

lactose

Question 8

glucose + glucose

Answer 8

maltose

Question 9

glucose + fructose

Answer 9

sucrose

Question 10

table sugar

Answer 10

sucrose

Question 11

indigestible oligosaccharide - galactose + glucose + fructose

Answer 11

raffinose

Question 12

indigestible oligosaccharide - galactose + galactose + glucose + fructose

Answer 12

stachyose

Question 13

carbohydrate made of multiple units of glucose attached together in a form the body can digest

Answer 13

starch

Question 14

substance in plant foods that is not broken down by the digestive processes of the stomach or small intestine

Answer 14

fiber

Question 15

digestible straight chain type of starch made of multiple glucose units

Answer 15

amylose

Question 16

digestible branched open chain type of starch made of multiple glucose units

Answer 16

amylopectin

Question 17

carbohydrate made of multiple units of glucose with a highly branched structure

Answer 17

glycogen

Question 18

the storage form of glucose in humans - is synthesized (and stored) in the liver and muscles

Answer 18

glycogen

Question 19

combination of dietary fiber and functional fiber in a food

Answer 19

total fiber

Question 20

fiber in food

Answer 20

dietary fiber

Question 21

fiber added to foods that has shown to provide health benefits

Answer 21

functional fiber

Question 22

most readily digested by the intestinal bacteria

Answer 22

pectins, gums, and mucilages

Question 23

more resistant to being broken down by bacteria

Answer 23

cellulose, hemicellulose, and lignins

Question 24

fibers that mostly do not dissolve in water and are not metabolized by bybacteria in the large intestine

Answer 24

insoluble fibers

Question 25

fibers that either dissolve or swell in water and are metabolized by bacteria in the large intestine

Answer 25

soluble fibers

Question 26

soluble fiber examples (food)

Answer 26

fruits, oat bran, legumes

Question 27

insoluble fiber examples (food)

Answer 27

skin of fruits and vegetables, whole grains and cereal fibers, seeds of fruits

Question 28

soluble fibers

Answer 28

pectins, gums, mucilages

Question 29

insoluble fibers

Answer 29

cellulose, hemicellulose, lignins

Question 30

RDA for carbohydrates

Answer 30

130 g/day of digestible carbohydrate

Question 31

% of total energy intake (carbohydrate)

Answer 31

45-65%

Question 32

AI for carbohydrates (adults up to 50)

Answer 32

25 g women 38 g men

Question 33

AI for fiber (adults up to 50)

Answer 33

25 g women 38 g men

Question 34

most of the carbohydrates in our diets are broken down to

Answer 34

glucose

Question 35

generation of new glucose from certain amino acids

Answer 35

gluconeogenesis

Question 36

- hormone produced by beta cells of the pancreas - increases the synthesis of glycogen in the liver

Answer 36

insulin

Question 37

develops when insulin production is inadequate or cells resist insulin action, preventing glucose from entering body cells

Answer 37

diabetic ketosis

Question 38

can suppress one's appetite

Answer 38

ketosis

Question 39

pouches that protrude through the exterior wall of the large intestine

Answer 39

diverticula

Question 40

inflammation of the diverticula caused by acids produced by bacterial metabolism inside the diverticula

Answer 40

diverticulitis

Question 41

starch-digesting enzyme from the salivary glands or pancreas

Answer 41

amylase

Question 42

high fiber consumption with low fluid diet can result in

Answer 42

hard, dry stools that are painful ---> hemorrhoids

Question 43

high blood glucose, above 125 mg/100 ml of blood

Answer 43

hyperglycemia

Question 44

low blood glucose, below 50 mg/100 ml of blood

Answer 44

hypoglycemia

Question 45

if fasting blood glucose level is equal to or above 126 mg/dl, it is classified as

Answer 45

diabetes

Question 46

the first organ to screen the sugars absorbed from the small intestine

Answer 46

liver

Question 47

releases small amounts of insulin as soon as a person starts to eat

Answer 47

pancreas

Question 48

promotes the use of glucose for energy and storage of excess glucose as glycogen

Answer 48

insulin

Question 49

condition characterized by poor blood glucose regulation, hypertension, increased blood lipids, and abdominal obesity

Answer 49

metabolic syndrome

Question 50

5% of cases of diabetes

Answer 50

type 1 diabetes

Question 51

90% of cases of diabetes

Answer 51

type 2 diabetes

Question 52

cause of type 1 diabetes

Answer 52

autoimmune attack on the pancreas

Question 53

cause of type 2 diabetes

Answer 53

insulin resistance

Question 54

risk factors for type 1 diabetes

Answer 54

moderate genetic predisposition

Question 55

risk factors for type 2 diabetes

Answer 55

- strong genetic predisposition - obesity and physical inactivity - ethnicity - metabolic syndrome - pre-diabetes

Question 56

treatment for type 1 diabetes

Answer 56

insulin, diet, exercise

Question 57

treatment for type 2 diabetes

Answer 57

diet, exercise, oral medications to lower blood glucose, insulin

Question 58

when the pancreas loses its ability to synthesize insulin

Answer 58

type 1 diabetes

Question 59

insulin resistance or loss of responsiveness by body cells to insulin

Answer 59

type 2 diabetes

Question 60

ratio of the blood glucose response to a given food, compared with a standard

Answer 60

glycemic index

Question 61

amount of carbohydrate in a food multiplied by the glycemic index of that carbohydrate - then divided by 100

Answer 61

glycemic load