Chos

Question 1

Organic compounds composed of carbon, hydrogen, and oxygen.
Source of energy

Answer 1

Chos

Question 2

Each gram of chos contributes on average:

Answer 2

4 kcal

Question 3

Classification

Answer 3

Mono (1)
Di (2)
Oligo (2-10)
Poly (+10)

    Saccharides

Question 4

Mono

GLUCOSE

Answer 4

Body’s main source of energy

Question 5

most common ms found in nature
plants created at photosynthesis

Answer 5

Glucose

Question 6

Most concentrated whole food source of glucose

Answer 6

Honey

Question 7

Fruit sugar

Answer 7

Fructose

Question 8

is the sweetest naturally occurring cho and is 1.2 - 1.8 times sweeter than sucrose (table sugar)

Their metabolism does not require insulin and has a low impact on blood glucose levels.

Ms

Answer 8

Fructose

Question 9

Found by itself in the diet.
lactose

MS

Answer 9

Galactose

Question 10

Molecules formed by two monosaccharides joined
by a glycosidic bond

Answer 10

Disaccharides

Question 11

Glucose + galactose = DS

Answer 11

Lactose

Question 12

Milk sugar

only found naturally in the milk of mammals

Answer 12

Lactose

Question 13

Glucose + Glucose

Answer 13

Maltose

Question 14

A product of the hydrolysis of starch

Answer 14

Maltose

Question 15

Glucose + fructose

Answer 15

Sucrose

Question 16

Table sugar

Answer 16

Sucrose

Question 17

It can be in plants, fruits and veggies
And also in candy, cereals, soda, etc

Answer 17

Sucrose

Question 18

Molecules formed by large amounts of MS connected by glycosidic bonds

Answer 18

Polysaccharides

Question 19

Mainly: Amylose and amylopectin

Large number of glucose molecules

Answer 19

Starch

Question 20

is manufactured in the leaves of plants from excess glucose produced during photosynthesis and serves the plant as a reserve food supply

Answer 20

Starch

Question 21

Stored in chloroplasts

Answer 21

Starch

Question 22

Most of the nutritional value of food comes from

Answer 22

Starch

Question 23

This stored form of glucose is made up of many connected glucose molecules.

It is found in greatest abundance in liver and muscle cells

Answer 23

Glycogen

Question 24

Many connected glucose

Answer 24

Glycogen

Question 25

Normal blood glucose levels

Answer 25

70-100 mg/dl

Question 26

where the extra glucose molecules are linked together to form glycogen

Answer 26

Glycogenesis

Question 27

Glycogen stores in the liver assist in

Answer 27

Regulation sugar-dependent function of the entire body

Question 28

Glycogen stores in the muscle assist in

Answer 28

Helps fuel and regulate physical activity, especially in high-intensity excessive and explosive movements

Question 29

Glucose polymers

Answer 29

Cellulose

Question 30

Found in all plant cell walls

Answer 30

Cellulose

Question 31

resists digestion in the small intestine and reaches the colon largely intact, therefore, it does not provide energy

Answer 31

Dietary fiber

Question 32

dissolves in water to form a gel-like substance

Answer 32

Soluble fiber

Question 33

This process produces short-chain fatty acids, which support the health of the colon cells and regulate immune function

Answer 33

Fermentation.

Question 34

soluble fiber can help lower blood cholesterol levels by

Answer 34

binding to cholesterol and aiding its excretion, and slows down the absorption of sugar, contributing to better blood sugar control

Question 35

not dissolve in water and adds bulk to the stool

Answer 35

Insoluble fiber

Question 36

is a way to rank carbohydrates 0-100 On how high the blood sugar rise after eat

Answer 36

Glycemic index

Question 37

The higher the GI, the ___ the effect on blood sugar levels

Answer 37

greater

Question 38

Foods low on the glycemic index (GI) scale are more __ digested and produce ___ ____ in blood sugar levels.

Answer 38

slowly gradual rises

Question 39

Foods high on the glycemic index are ___ digested and absorbed, and therefore cause ___ fluctuations in blood sugar levels

Answer 39

rapidly large

Question 40

Foods high in refined carbs and sugar are… digested and __ GI

Answer 40

digested more quickly and often have a high GI

Question 41

foods high in protein, fat, or fiber typically have a ____ GI.

Answer 41

low GI

Question 42

Foods that contain no carbs are ____________ GI and include meat, fish, poultry, nuts, seeds, herbs, spices, and oils.

Answer 42

not assigned a GI

Question 43

Other factors that affect the GI of a food

Answer 43

ripeness, cooking method, type of sugar it contains, and amount of processing it has undergone

Question 44

Foods that cause a fast rise in blood sugar also cause it

Answer 44

To fall sharply soon after eating.

Question 45

Blood sugar spikes can cause

Answer 45

Lethargy and hunger That can lead to diabetes type 2

Question 46

The release of insulin in short, sharp bursts causes stress to the ___ cells, which in the long run can lead to ____ and ____

Answer 46

β-cells, Insulin sensitivity and diabetes.