General Ch. 4: Carbs

Question 1

What is the process by which plants create CHO using energy from sunlight?

Answer 1

Photosynthesis

Question 2

2 classifications of carbohydrates

Answer 2

Simple
Complex

Question 3

2 Classifications of simple carbs?

Answer 3

monosaccharides
disaccharides

Question 4

2 classifications of complex carbs

Answer 4

Oligosaccharides
Polysaccharides

Question 5

3 types of polysaccharides

Answer 5

Starch
Glycogen
Fiber

Question 6

3 types of monosaccharides

Answer 6

Glucose
Fructose
Galactose

Question 7

3 Disaccharides

Answer 7

Sucrose
Lactose
Maltose

Question 8

2 monosaccharides that make up sucrose

Answer 8

Fructose + Glucose

Question 9

2 monosaccharides of lactose?

Answer 9

Galactose + Glucose

Question 10

2 monosaccharides within maltose?

Answer 10

Glucose + Glucose

Question 11

By what process are disaccharides broken apart into 2 monosaccharides?

Answer 11

Hydrolysis

Question 12

What type of reaction involves two monosaccharides combining into a disaccharide and releasing water?

Answer 12

Condensation reaction

Question 13

What is lactose maldigestion?

Answer 13

The inability to digest lactose due to low levels of lactase

Question 14

What is lactose intolerance?

Answer 14

Digestive disorder
Maldigestion of lactose results in nausea, bloating, flatulence, and diarrhea

Question 15

How many sugar units can an oligosaccharide contain?

Answer 15

3-10 sugar units

Question 16

Do humans lack the enzyme necessary to break oligosaccharides apart?

Answer 16

Yes

Question 17

What do human milk oligosaccharides do?

Answer 17

-stimulate the immune system
-support the growth of healthy GI flora

Question 18

What kind of polysaccharide consists of long chains and branches of glucose linked together?

Answer 18

Starch

Question 19

In what form is glucose stored in plants?

Answer 19

Starch

Question 20

What are the two types of starch?

Answer 20

Amylose (straight chains)
Amylopectin (branched chains)

Question 21

What is the storage form of glucose in the muscles and liver?

Answer 21

Glycogen

Question 22

Do animal products contain glycogen?

Answer 22

No

Question 23

In what form do plants store fiber?

Answer 23

Celllulose

Question 24

What type of bond holds fiber together that humans lack the enzyme to break?

Answer 24

Beta-glycosidic bonds

Question 25

What type of fiber come from food components that humans cannot digest?

Answer 25

Dietary fiber

Question 26

What type of fiber is extracted or isolated from a plant/manufactured by food industry?

Answer 26

Functional Fiber

Question 27

What are the two types of fiber?

Answer 27

Soluble (dissolves in water) Insoluble (doesn’t dissolve in water)

Question 28

Which type of fiber is easily fermented in the large intestine?

Answer 28

Soluble fiber

Question 29

What enzyme begins the digestion of starch and where?

Answer 29

Salivary amylase in the mouth: begins digestion of amylase/amylopectin

Question 30

Which enzyme comes from the pancreas and breaks starch into disaccharides in the small intestine?

Answer 30

Pancreatic amylase

Question 31

Which enzymes break disaccharides into monosaccharides in the small intestine brush border?

Answer 31

Sucrase Maltase Lactase

Question 32

What secretion raises pH and neutralizes stomach acid?

Answer 32

Bicarbonate ions

Question 33

Which hormone stimulates the secretion of bicarbonate ions from the pancreas?

Answer 33

Secretin

Question 34

Which hormone from the pancreas stimulates the release of bile from the gallbladder?

Answer 34

CCK

Question 35

What are ketone bodies?

Answer 35

Acids that reduce the pH of the blood Byproducts of the incomplete breakdown of fat

Question 36

What is the term for increased ketone bodies in the blood?

Answer 36

Ketosis

Question 37

What is the term for dangerously high levels of ketone bodies?

Answer 37

Ketoacidosis

Question 38

Which hormone decreases glucose blood levels by allowing it to enter cells?

Answer 38

Insulin

Question 39

Which hormone increases blood glucose levels by stimulating glycogenolysis and gluconeogeneiss?

Answer 39

Glucagon

Question 40

What is the process of converting excess glucose into glycogen?

Answer 40

Glycogenesis

Question 41

What is the process of converting excess glucose into fat for storage?

Answer 41

Lipogenesis

Question 42

What is the process of hydrolyzing glycogen to release glucose?

Answer 42

Glycogenolysis

Question 43

What is the process of creating glucose from non-carb sources: such as amino acids?

Answer 43

Gluconeogenesis

Question 44

What are the 4 hormones (other than glucagon) that increase blood glucose?

Answer 44

Epinephrine Norepinephrine Cortisol Growth hormone

Question 45

What is hypoglycemia?

Answer 45

Condition of blood glucose dropping below normal <70mg/dl

Question 46

Which type of diabetes is an autoimmune disease where the insulin-secreting cells are destroyed?

Answer 46

Type I DM

Question 47

Which type of diabetes involves the cells losing sensitivity to insulin?

Answer 47

Type II DM

Question 48

What form of diabetes involves impaired glucose tolerance, insulin resistance, and can lead to Type II?

Answer 48

Prediabetes

Question 49

Which 3 complications often accompany diabetes?

Answer 49

Retinopathy Nephropathy Neuropathy

Question 50

What is a nutrition-based treatment provided by a registered dietitian nutritionist?

Answer 50

Medical Nutrition Therapy for Diabetes

Question 51

What is the DRI (dietary reference intake) of carbs?

Answer 51

130 g/day

Question 52

What is the AMDR (acceptable macronutrient distribution range) for carbs?

Answer 52

45-65% of total kcal/day

Question 53

What part of a wheat kernel contains most of the kernel's protein?

Answer 53

The endosperm

Question 54

Which part of a wheat kernel contains most of its fiber?

Answer 54

Bran layers

Question 55

Which part of a wheat kernel is the sprouting point and is a good source of oil/vitamin E

Answer 55

The germ

Question 56

What type of grain has been milled to remove the husk, bran, and germ from the grain: leaving only the endosperm?

Answer 56

Refined

Question 57

What is the process by which B vitamins (thiamin, riboflavin, niacin, folic acid) and Iron are added to refined grains?

Answer 57

Enrichment

Question 58

What is the term for foods to which nutrients have been added?

Answer 58

Fortified

Question 59

What is the term for grain that is milled in its entirety, not refined?

Answer 59

Whole-grain

Question 60

What kind of sugars are often added to food for taste?

Answer 60

Refined sugars

Question 61

What are naturally occurring sugars found in fruit and dairy products?

Answer 61

Fructose Lactose

Question 62

What is the ADI for aspartame?

Answer 62

50mg/kg body weight