Unit 2: Carbohydrates

Question 1

After the digestion of table sugar, which molecule(s) are absorbed in the small intestine?

Answer 1

Glucose and fructose

Question 2

The long-term risks of gestational diabetes for the carrying-parent include:

Answer 2

Increased future risk of type 2 diabetes mellitus

Question 3

This product is made when there is little/no carbohydrate available to cells:

Answer 3

Ketone Bodies

Question 4

To determine is a product is a good source of whole grains, the BEST place to check is:

Answer 4

The ingredients list

Question 5

What causes cavities?

Answer 5

Bacteria metabolize the sugar and starch creating acid, which breaks down the tooth enamel

Question 6

Which type of carbohydrate can be absorbed into intestinal cells and enter the blood stream?

Answer 6

Monosaccharides

Question 7

Which carbohydrate needs to be enzymatically digested?

Answer 7

Starch

Question 8

Which of the following animal-derived foods contains significant amounts of carbohydrates?
1) Poultry
2) Beef
3) Milk
4) Eggs

Answer 8

3) Milk

Question 9

Which of the following is an enzyme that digests a disaccharide?
1) Galactase
2) Lactase
3) Pectin
4) Amylase

Answer 9

2) Lactase

Question 10

What actions does the body take to respond to low blood glucose?

Answer 10

Break down glycogen

Question 11

To experience lower variability in blood glucose levels, individuals living with diabetes are counselled to eat food with a high glycemic index:

Answer 11

Less often

Question 12

Insoluble fiber

Answer 12

Helps prevent constipation

Question 13

Which of the following is NOT a source of carbohydrates?
1) Fruit
2) Meat
3) Dairy
4) Grains

Answer 13

2) Meat

Question 14

What is TRUE about both insulin and glucagon?

Answer 14

They are hormones made by the pancreas

Question 15

If an individual is awake and able to swallow, but has a blood glucose level of 3.7mmol/L, they should take the following action:

Answer 15

Ingest 15g of glucose

Question 16

What is TRUE about glycolysis?
1) It converts glucose to glycogen when energy is not needed
2) It includes the breakdown of glucose into pyruvate
3) It is a form of chemical digestion that happens when glucose is mixed with saliva in the mouth
4) It generates glucose from protein in a starvation state

Answer 16

2) It includes the breakdown of glucose into pyruvate

Question 17

Which of the following lab results is an “abnormal” glycemia level?
1) Fasting blood glucose of 5.0mmol/L
2) Two-hour post-prandial blood glucose of 9.8mmol/L
3) A1C of 7%
4) A1C of 5.4%

Answer 17

3) A1C of 7%

Question 18

On a sauce package, glucose is listed as an ingredient. This means that glucose counts as an “added sugar”.

Answer 18

True

Question 19

Your professor has purchased her son a mango smoothie that contains only the following ingredients : mango, banana, and pineapple. The label indicates that there is 56g of sugar in the bottle(yikes!). The combination of these fruits contains glucose, sucrose, and fructose. Technically, these count as “added sugar”.

Answer 19

False

Question 20

What are the 3 Monosaccharides?

Answer 20

Glucose
Fructose
Galactose

Question 21

What are the 3 Disaccharides?

Answer 21

Sucrose (glucose + fructose)
Lactose (glucose + galactose)
Maltose (glucose + glucose)

Question 22

What are the 3 examples of Complex Carbohydrates (polysaccharides)?

Answer 22

Starch (long chains of glucose)
Glycogen (long, branching chains of glucose)
Fiber (made up of glucose)

Question 23

Where does mechanical digestion of carbohydrates occur?

Answer 23

Mouth: chewing and mixing
Stomach: mixing and churning
Small intestine: peristalsis, segmentation

Question 24

Where does chemical digestion of carbohydrates occur?

Answer 24

Mouth: salivary amylase breaks down starch
Small intestine: pancreatic amylase for starch digestion, disaccharides break down into monosaccharides

Question 25

Where does absorption of monosaccharides occur?

Answer 25

Small intestine

Question 26

What happens to undigested carbohydrates in the large intestine?

Answer 26

Fermented by gut bacteria

Question 27

What is insulin?

Answer 27

Insulin is released when the blood glucose levels in the bloodstream are HIGH; it causes the cells in the body to take in more glucose from the bloodstream, and therefore lowers the blood glucose levels.

Question 28

What is Glucagon?

Answer 28

Glucagon is released when blood glucose is LOW; it causes glycogen from the liver to be broken down and release glucose into the blood, raising the blood glucose level.

Question 29

What is homeostasis?

Answer 29

the ability to maintain equilibrium or a steady state in the body (blood glucose levels are stable, appropriate levels).

Question 30

What is Type 1 Diabetes (T1DM)?

Answer 30

the beta-cells of the pancreas are destroyed and so the body cannot make enough or any insulin; without the insulin to let the glucose into the cells, the glucose remains in the bloodstream which causes hyperglycaemia, and the cells are starved of glucose; it requires insulin treatment to regulate and manage glucose levels.

Question 31

What is Type 2 Diabetes (T2DM)?

Answer 31

begins with insulin resistance (the cells are not responding optimally to insulin) and causes both hyperglycaemia AND increased insulin levels; it may require medication/insulin to regulate blood glucose levels.

Question 32

What is Soluble fibre?

Answer 32

-Dissolves in water  Forms gel in GI tract. -Slows digestion and absorption allowing for more gradual rise in blood glucose. -Can lower blood cholesterol. -Found in oat bran, nuts, seeds, etc.

Question 33

What is Insoluble fibre?

Answer 33

-Does NOT dissolve in water. -Softens stool, prevents constipation. -Less fermentable by gut bacteria. -Found in wheat bran, veggies, fruits, whole grains.

Question 34

Naturally Occurring sugars

Answer 34

-Sugars such as glucose, fructose, sucrose, lactose that are found naturally in whole foods, packaged with other important nutrients (fiber, vitamins, nutrients). -Found in fruits, veggies, and dairy.

Question 35

Added sugars

Answer 35

-Concentrated sweeteners (glucose, fructose, sucrose) that are chemically identical to naturally occurring sugars but WITHOUT the beneficial nutrients. -Found in sweets and snacks, sodas, hidden in lots of foods.

Question 36

What is a safe fasting glucose level?

Answer 36

Between 4-7 mmol/L