Unit 2 - Carbohydrates

Question 1

What are examples of monosaccharides?

Answer 1

• Glucose
• Fructose
• Galactose

Question 2

What are examples of disaccharides?

Answer 2

• Sucrose
• Lactose
• Maltose

Question 3

What is sucrose?

Answer 3

Glucose and fructose

Question 4

What is lactose?

Answer 4

Glucose and galactose

Question 5

What is maltose?

Answer 5

Glucose and glucose

Question 6

What are examples of polysaccharides?

Answer 6

• Glycogen
• Starch
• Fibre

Question 7

What is glycogen used for?

Answer 7

A storage form of energy in humans and animals

Question 8

What is starch used for?

Answer 8

A storage form of energy in plants

Question 9

What is the richest source of starch?

Answer 9

Grains

Question 10

What are glycogen and starch composed of?

Answer 10

Glucose

Question 11

What is fibre composed of?

Answer 11

A variety of monosaccharides and other carbohydrate derivatives

Question 12

What is significant about resistant starches?

Answer 12

They escape digestion and absorption in the small intestine

Question 13

In which foods are resistant starches found?

Answer 13

• Whole or partially milled grains
• Legumes
• Raw potatoes
• Unripe bananas

Question 14

Do resistant starches help or harm the colon?

Answer 14

Help

Question 15

What is important about food fibres?

Answer 15

• Fermented by bacteria in the digestive tract

- Can yield 1.5-2.5 calories per gram

Question 16

What is the difference between soluble and insoluble fibres?

Answer 16

Soluble fibres dissolve in water and insoluble fibres do not

Question 17

What are 3 characteristics of soluble fibres?

Answer 17

• Form gels and are viscous
• More readily digested by bacteria in the large intestine
• Often associated with lower risks of chronic diseases

Question 18

In which foods are soluble fibres found?

Answer 18

• Barley
• Legumes
• Fruits and vegetables
• Oats

Question 19

What is an example of an insoluble fibre?

Answer 19

Cellulose

Question 20

In which foods are insoluble fibres found?

Answer 20

• Outer layers of whole grains
• Strings of celery
• Hulls of seeds
• Skin of corn kernels

Question 21

What is important about insoluble fibres?

Answer 21

Aid the digestive system by easing elimination

Question 22

Carbohydrates should contribute about ____ of the energy requirement

Answer 22

One-half

Question 23

What is the RDA for carbs?

Answer 23

130 g

Question 24

What is the daily value for fiber?

Answer 24

25 g

Question 25

What is the UL of fiber?

Answer 25

40 g

Question 26

What are the common symptoms of lactose intolerance?

Answer 26

- Diarrhea | - Increased intestinal gas

Question 27

Generally people with lactose intolerance can tolerate up to _____ of milk per day without problems

Answer 27

2 cups

Question 28

How can a person improve their lactose intolerance and why?

Answer 28

Regular consumption of milk products because it increased the amount of lactose metabolized by intestinal bacteria

Question 29

Why do most people with lactose intolerance tolerate aged cheeses?

Answer 29

Because they contain less lactose

Question 30

What are 2 dairy products that people with lactose intolerance can normally tolerate?

Answer 30

- Chocolate milk | - Aged cheeses

Question 31

How can a person with lactose intolerance eat dairy products?

Answer 31

- Adding a lactase preparation to milk | - Take an enzyme tablet before consuming foods with lactose

Question 32

What is the function of insulin?

Answer 32

Moves glucose from the blood into the cells

Question 33

What is the function of glucagon?

Answer 33

Brings glucose out of storage when blood glucose falls

Question 34

What is the normal fasting blood glucose level?

Answer 34

4-6 mmol/L

Question 35

What is hypoglycemia?

Answer 35

Low blood glucose

Question 36

What are common symptoms of hypoglycemia?

Answer 36

- Dizziness - Weakness - Disorientation - Confusion - Nausea - Headache - Coma

Question 37

What is hyperglycemia?

Answer 37

High blood glucose

Question 38

What are common symptoms of hyperglycemia?

Answer 38

- Confusion - Headache - Extremely thirsty - Frequent urination

Question 39

What is glycemic index?

Answer 39

A ranking of carbohydrate-rich foods according to their effect on blood glucose levels compared to a standard (a pure glucose solution is given a score of 100)

Question 40

Do you want to choose foods with a low or high glycemic index?

Answer 40

Low

Question 41

What does glycemic index measure?

Answer 41

How quickly a carbohydrate in a food is digested and absorbed

Question 42

What are the main factors that affect the glycemic index of a food?

Answer 42

- Starch structure - Fiber content - Presence of fat and protein - Food processing and cooking - Mixture of foods in a meal - Individual glucose tolerance

Question 43

Foods with mainly the _____ form of starch tend to have a high glycemic index

Answer 43

Branched

Question 44

Foods with soluble fibers tend to have ____ glycemic index

Answer 44

Lower

Question 45

Fats tend to ____ a food's glycemic index

Answer 45

Decrease

Question 46

Protein ____ the rate at which glucose is taken up from the blood

Answer 46

Increases

Question 47

With respect to carbohydrate counting, what is most important for blood sugar control?

Answer 47

The total amount of carbs consumed per day

Question 48

What can a high glycemic load do to the body?

Answer 48

Increase the body's demand for insulin and eventually reduce pancreatic function

Question 49

Should people with diabetes have more or less sugar and fiber than the general population?

Answer 49

Around the same

Question 50

What has sugar shown to do to the body?

Answer 50

Cause or increase the risk of obesity, heart disease, nutrient deficiencies, and dental caries

Question 51

How do dental caries develop?

Answer 51

When the bacteria that resides in the dental plaque metabolizes dietary carbs and produces acids that attack tooth enamel

Question 52

What influences the development of dental caries?

Answer 52

- Type of carbs consumed - Frequency of carb intake - Stickiness of foods that contain carbs - Availability of saliva to rinse the teeth and neutralize acid

Question 53

Has sugar been shown to cause hyperactivity?

Answer 53

No

Question 54

Has sugar been shown to worsen behaviour in children?

Answer 54

No

Question 55

What effect does fructose have on the body?

Answer 55

Stimulates the body's fat-making pathways and impairs its fat-clearing pathways

Question 56

What are sugar alcohols called alcohol?

Answer 56

Because of their structure

Question 57

Sugar alcohols occur naturally in _____

Answer 57

Fruits and vegetables

Question 58

What is the function of sugar alcohols?

Answer 58

Provide sweetness and bulk to foods like cookies, sugarless gum, hard candies, and jams

Question 59

Do sugar alcohols trigger a low or high glycemic response and what does this mean?

Answer 59

- Low glycemic response | - Yield slightly less energy than sucrose because it isn't absorbed completely

Question 60

What does glycemic response mean?

Answer 60

How quickly glucose is absorbed after a person eats, how high blood glucose rises, and how quickly it returns to normal

Question 61

Is it better to have a low or high glycemic response?

Answer 61

Low

Question 62

What is another name for sugar alcohols and why?

Answer 62

Nutritive sweeteners because they yield some energy

Question 63

What is the advantage to sugar alcohols?

Answer 63

Don't cause tooth decay

Question 64

What are 2 advantages to artificial sweeteners?

Answer 64

- Considered calorie-free because so little is used | - Don't cause tooth decay

Question 65

What are common artificial sweeteners?

Answer 65

- Acesulfame potassium - Aspartame - Sucralose (splenda) - Stevia

Question 66

What is significant about aspartame?

Answer 66

It contains phenylalanine and aspartic acid, so it must have a warning for people with phenylketouria