week 6

Question 1

Dental decay affects _____% of Canadian children aged 6 to 11 years

Answer 1

57%

Question 2

dental decay affects ___% of Canadian adults over their lifetime

Answer 2

96%

Question 3

Total expenditures for dental services in Canada are estimated at?

Answer 3

$13.6 billion

Question 4

Chief source of energy?

Answer 4

Carbohydrates

Question 5

Carbohydrates are a mixture of?

Answer 5

carbon, hydrogen and oxygen (CHO)

Question 6

Forms of carbohydrates?

Answer 6

Sugars
Starches
Fiber

Question 7

Recommendation of
_______% of total calorie intake?

Answer 7

45 – 65%

Question 9

Simple carbohydrates are broken down ____ by the body to be utilized as energy

Answer 9

quickly

they are also softer in texture.

Question 10

Complex carbohydrates

Answer 10

are foods, which contain vitamins, minerals and antioxidants

Question 11

Simple sugars and starches which are digested and absorbed by the?

Answer 11

small intestine = source of energy

Question 12

Unavailable Carbohydrates

Answer 12

Cannot be digested and absorbed by the small intestine

ex. fiber

Question 13

Dietary fiber or roughage

Answer 13

is the portion of plant-derived food which cannot be completely broken down by digestive enzymes

Question 14

fiber assists with?

Answer 14

the digestion of other foods, bowel movements and for prevention against certain diseases

Question 15

Soluble fiber

Answer 15

absorbs water, creating a gel-like mush (Example = adding water to oatmeal

Question 16

Insoluble fiber

Answer 16

does not (Example = adding water to celery)

Question 17

Monosaccharides

Answer 17

Simplest sugars
Consisting of:
Glucose
Fructose
Galactose

Question 18

Polysaccharides

Answer 18

Are foods which are high in complex carbohydrates and contain vitamins, minerals, fiber, and water

Polysaccharides contain many sugar units
Found in grains, vegetables and fruits

Question 19

examples of Polysaccharides

Answer 19

Amylose
Amylopectin
Glycogen
Cellulose

Question 20

Monosaccharides

Answer 20

glucose
fructose
gaactose

Question 21

disaccharides

Answer 21

sucrose
lactose
maltose

Question 22

2 components of starch

Answer 22

Amylose
Amylopectin

Question 23

Amylose

Answer 23

molecules are formed from several glucose units arranged in a linear manner

20-25% starch content; less soluble in water; no gel formation

Question 24

Amylopectin

Answer 24

is formed from several glucose units arranged in a branched manner 75-80% starch content; more soluble in water; gel formation

Question 25

Glycogen

Answer 25

Made and stored primarily in the cells of the liver and skeletal muscle Synthesized from glucose when blood glucose levels are high and serves as a ready source of glucose for tissues when blood glucose levels decline

Question 26

Cellulose

Answer 26

A non-digestible constituent of insoluble dietary fiber A polymer of repeated glucose units bonded together by beta-linkages Cellulose is not digested, as enzymes are lacking which break the beta-linkages

Question 27

Cellulose

Answer 27

Found in the cell wall of plants Acts as bulk or roughage, assisting with movements of the intestines, for the elimination of waste

Question 29

6 functions of Polysaccharides

Answer 29

Provides Energy Sparing Protein and Prevention of Ketosis Maintains Blood Glucose Levels Brain and Nervous System Promotes Fullness Fiber - Provides Bulk in The Intestines