Quiz 2: CHO's

Question 1

Chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms.

Answer 1

Carbohydrates

Question 2

____ are the primary ingredient of staple foods (ie, pasta, rice, cassava, beans, & brad).

Answer 2

Carbohydrates

Question 3

Carbohydrates consist of ____, _____, and _____.

Answer 3

carbon
hydrogen
oxygen

Question 4

What are the 3 types of carbohydrates?

Answer 4

1. Simple sugars
2. Complex carbohydrates
3. Total fiber

Question 5

It’s recommended that carbohydrate intake be ___ - ___% of total calories.

Answer 5

45 - 65

Question 6

Simple sugars and complex carbohydrates supply ___ calories/gram

Answer 6

4 (kcal/gram)

Question 7

Dietary fiber indirectly supplies ___ calories/gram (when digested by bacteria in the colon).

Answer 7

2 (kcal/gram)

Question 8

What is carbohydrates main function?

Answer 8

provide bodies with MAJOR SOURCE of ENERGY

Question 9

CARBOHYDRATES also have other functions in the _____ and _____ systems, blood ______, and ____.

Answer 9

immune
reproductive
clotting
DNA

Question 10

Carbohydrates that consist of glucose, fructose, or galactose molecule, or a combination of glucose and either fructose or galactose. This type of sugar also included high-fructose corn syrup and alcohol sugars.

Answer 10

Simple sugars

Question 11

The only simple sugar the body can use to form energy.

Answer 11

Glucose

Question 12

Excess glucose is converted to ___ and ___

Answer 12

fat

glycogen

Question 13

The cells in the brain, blood, and kidneys require a constant supply of energy from _____.

Answer 13

glucose

Question 14

Storage form of glucose.

Answer 14

Glycogen

Question 15

What is glycogen?

Answer 15

The storage form of glucose

Question 16

Glycogen is produced only by ____.

Answer 16

Animals

Question 17

Glycogen is stored in the _____ and ____

Answer 17

liver

muscles

Question 18

What is the most commonly used food additive?

Answer 18

simple sugars

Question 19

All simple sugars must be listed in order of _____ in the _____.

Answer 19

weight (in the)

ingredients

Question 20

Teaspoons of Sugar =

Answer 20

grams of sugar/4

Question 21

Simple sugar provide only _____.

Answer 21

calories

Question 22

Alcohol sugars are also referred to as “____”,

Answer 22

“polyols”

Question 23

Alcohol sugars are _____ digested.

Answer 23

incompletely

Question 24

Xylitol, mannitol, and sorbitol are examples of what?

Answer 24

alcohol sugars or ‘polyols”

Question 25

Alcohol sugars do not promote ______ _____.

Answer 25

tooth decay

Question 26

Artificial sweeteners are non-_____.

Answer 26

non-nutritive

Question 27

Meaning not a significant course of energy or nutrients.

Answer 27

non-nutritive

Question 28

Sucrose

Answer 28

table sugar

Question 29

Aspartame (NutraSweet, Equal Sugar Imitator) is the only artificial sugar that provides _____ kcal/gram.

Answer 29

4 (cal/gram)

Question 30

The only artificial sweetener that provides 4 kcal/gram

Answer 30

Aspartame

Question 31

The first artificial sweetener introduced in the 1800s.

Answer 31

Saccharin

Question 32

First artificial sweetner

Answer 32

Saccharin

Question 33

Saccharin is the artificial sweetener used in what product?

Answer 33

Sweet and Low

Question 34

Sucralose is the artificial sweetener used in what product?

Answer 34

Splenda

Question 35

Saccharin is ____ times sweeter than sucrose or table sugar.

Answer 35

300 times (sweeter than sucrose)

Question 36

Type of artificial sweetener used in WWII due to a sugar shortage.

Answer 36

Saccharin

Question 37

Aspartame is the artificial sweetener used in what product?

Answer 37

NutraSweet/ Equal sugar twin

Question 38

Products containing ____ must carry a warning for people with certain conditions

Answer 38

aspartame

Question 39

Sucralose is the artificial sweetener used in what product?

Answer 39

Splenda

Question 40

Sucralose/Splenda is made from ____.

Answer 40

sucrose

Question 41

Splenda or Sucralose is ___ times sweeter than sucrose.

Answer 41

600 (times)

Question 42

_____ is an artificial sweetener that can be used in HOT AND COLD PRODUCTS.

Answer 42

Sucralose or Splenda

Question 43

___ is a genetic disorder sometimes associated with aspartame.

Answer 43

PKU

Question 44

Form of carbohydrates found in starchy vegetables, grains, dried beans, and many types of dietary fiber.

Answer 44

Complex carbohydrates

Question 45

Carbohydrates containing many molecules of monosaccharides linked together.

Answer 45

Polysaccharides

Question 46

List the 3 major types of polysaccharides.

Answer 46

starch glycogen dietary fiber

Question 47

Polysaccharides consisting of 3 to 10 monosaccharides.

Answer 47

Oligosaccharides

Question 48

Fiber is low in _____.

Answer 48

calories

Question 49

____ prevents constipation.

Answer 49

fiber

Question 50

fiber may lower risk of ____, _____, and _____.

Answer 50

heart disease obesity diabetes

Question 51

Recommended intake of fiber is between ____ - ____ grams/day.

Answer 51

28 - 35

Question 52

What are 3 great sources of fiber?

Answer 52

Fruits | Vegetables & whole grains

Question 53

List 3 types of fiber.

Answer 53

Functional fiber Dietary fiber Total fiber

Question 54

Total fiber consists of....

Answer 54

Functional fiber + Dietary fiber

Question 55

Specific types of non-digestible carbohydrates that have beneficial effects on health.

Answer 55

Functional fiber

Question 56

functional fiber creates a feeling of _____, slows the absorption of ____, prevents _____, and decreases ____ and _____ absorpotion.

Answer 56

``` fullness glucose constipation fat (and) cholesterol (absorption) ```

Question 57

_________ fiber can slow down glucose absorption, which is good for diabetes.

Answer 57

functional (fiber)

Question 58

Naturally occurring, intact forms of non-digestible fiber in plants and "woody" plant cell walls.

Answer 58

Dietary fiber

Question 59

Type of fiber found in oat and wheat bran; plant cellulose, fruits and veggies, and raffinose in dried beans.

Answer 59

dietary fiber

Question 60

The recommended daily intake of fiber is based on ____ fiber.

Answer 60

total

Question 61

The sum of functional and dietary fiber.

Answer 61

Total fiber

Question 62

______ fibers combine chemically with water.

Answer 62

soluble

Question 63

____ fibers do not combine chemically with water.

Answer 63

insoluble

Question 64

Soluble fibers combine chemically with _____.

Answer 64

water

Question 65

_____ fiber found in oats, barley, fruit, psyllium.

Answer 65

soluble fibers

Question 66

Both soluble and insoluble fiber slows glucose ____ and reduces ____ & ________ absorption.

Answer 66

absorption fat cholesterol

Question 67

insoluble fiber is found in some ___ and ____.

Answer 67

bran and legumes

Question 68

When cell membranes have reduced sensitivity to insulin , more insulin is required to transport a given amount of glucose into cells.

Answer 68

insulin resistance

Question 69

High blood glucose levels due to the body's inability to use insulin normally, or to produce enough insulin.

Answer 69

Type 2 Diabetes

Question 70

Carbohydrate-containing foods are classified by how much they increase _______ _____________.

Answer 70

blood glucose

Question 71

Measure of how much blood is raised by a 50-gram portion of a carbohydrate containing food, compared to 50 grams of glucose or white bread.

Answer 71

Glycemic index

Question 72

Specific types of non-digestible carbohydrates that have beneficial effects on health.

Answer 72

functional fiber

Question 73

Specific types of non-digestible carbohydrates that have beneficial effects on health.

Answer 73

functional fiber

Question 74

Specific types of non-digestible carbohydrates that have beneficial effects on health.

Answer 74

functional

Question 75

naturally occurring types of...

Answer 75

dietary fiber

Question 76

Naturally occurring types of non-digestible carbohydrates...

Answer 76

Dietary (fiber)