Carbohydrates

Question 1

Glucose is insulin

Answer 1

dependent Via GLUT 4 their is also independent uptake by the liver
undergoes glycogenesis and glycoslysis depening on demand
contributes blood sugar levels

Question 2

Fructose is not

Answer 2

insulin dependent
sweetest
excess fatty liver

Question 3

galactose

Answer 3

converted glucose in liver

Question 4

Fate of monosaccharides

Answer 4

Transported to liver and other organs via
blood circulation
• Glucose and other monosaccharides
enter cells via glucose transporters
(GLUTs) (type of facilitated absorption)
• Liver converts fructose and galactose to
intermediates of glycolysis (see
diagrams earlier) for energy production
• Glycogenesis takes place under the
influence of insulin in the fed state
• Excess glucose availability can result in
lipogenesis via acetyl CoA under excess
and high insulin conditions

Question 5

digestibility AMylsoe

Answer 5

amylose slower to digest than amylopectin as amylopectin branched 4

Question 6

blood glucose regulation

Answer 6

elavated - pancreas insulin - glucose transported into cells, conversion of glucose into glycogen and normilisation

low blood glucose- pancrease release glucogon increased gluconeogenesis , breakdwon of glycogen to glucose normal

Question 7

GI

Answer 7

• The GI ranks carbohydrate-containing foods based on their effect on blood sugar levels over
two hours post-ingestion
• The GI compares foods servings that have gram-for-gram the same amount of carbohydrates
(50 grams)
• Carbohydrate-containing foods are rated against glucose, which has a GI score of 100

High GI foods
• Carbohydrate foods that are digested
quickly, resulting in glucose absorbed
rapidly, have the highest glycaemic
indexes (GI more than 70). The “blood
glucose response” is fast with high peaks.
Low GI foods
• Carbohydrates foods that are digested
slowly, result in gradual glucose
absorption and gradual moderate rise in
BGL. They have low glycaemic indexes
(GI less than 55). The “blood glucose
response” is slower and flatter.
(sometimes white bread is also used as a reference food)

Question 8

FACTORS AFFECTING THE GI OF A FOOD OR A MEAL

Answer 8

• Amylose to amylopectin ratio
• Degree of processing. E.g. whole meal flour vs refined flour; micronised
starch versus whole grain
• Fat content of food /meal (e.g. lactose in whole fat milk versus low fat
milk)
• Acidity ( affects amylase activity and gastric emptying)
• Sugar content + type of sugar
• Other macronutrient contained in the food /meal
• Ripeness of fruit. Why?
• Fiber content. Why?

Question 9

GL

Answer 9

Based on the amount of carbohydrate
(CHO) in the food serve being consumed
• Multiply the amount of CHO by the GI
value of the food and divide by 100
• Rate the GL according to the reference
• Why would it be healthier to consume
low GL foods?

Question 10

soluble insoluble fibre

Answer 10

Soluble fiber
Oatmeal, oatbran, nuts and seeds,
legumes, apples, pears, strawberries,
blueberries
Insoluble fiber
Whole wheat breads, barley, brown rice,
bulgur, whole-grain breakfast cereals,
breads, and pasta, seeds, carrots,
cucumbers, celery, tomatoes

Question 11

functions of fibre

Answer 11

1- Promoting bowel health
By increasing faecal bulk and laxation preventing diverticulosis/diverticulitis
2- Reducing obesity and weight gain risk:
By assisting in appetite control because it slows down gastric emptying, thus increased
satiation and less risk of overeating
3- Assisting in blood glucose control
- By slowing down gastric emptying, therefore slowing down CHO digestion and glucose
absorption, and rise of BGL.
- By making the digestible CHO less easily accessible to enzymes: outcome?
4- Reducing plasma cholesterol (CVD benefit?)
Promotes binding and excretion of dietary cholesterol and bile, and thus prevents
“reabsorption” of cholesterol (this will be discussed when studying lipid in week 5
5- Promoting gut and overall health
Via gut bacteria fermentation. Promotes growth and diversity of bacterial species and
produces short chain fatty acids (SCFA): acetate, butyrate, propionate => protective effects
on colonic cells (prevention of colon cancer), and a variety of health benefits for the host

Question 12

Tom’s EER is 13450 kJoules. What is the upper amount of the AMDR for carbohydrate in grams you recommend?

Answer 12

514

Question 13

Examples of digestible polysaccharides are

Answer 13

Amylose, amylopectin and glycogen

Question 14

After a late night, you overslept this morning and woke up late for class. In a rush to leave the house, you drink a chocolate flavoured maltose sweetened drink. Rapidly, your blood glucose levels [A]. This prompts your pancreas to release [B] and promotes [C] in the liver and [D]

Answer 14

After a late night, you overslept this morning and woke up late for class. In a rush to leave the house, you drink a chocolate flavoured maltose sweetened drink. Rapidly, your blood glucose levels Correct Increase. This prompts your pancreas to release Correct Insulin and promotes Correct Glycogenesis in the liver and Correct Muscle.

Question 15

Undigested disaccharides:

Answer 15

Are the reason for excessive gas production resulting from bacterial fermentation

Question 16

What are the functions of soluble fiber?

1. Water-holding capacity to increase gut transit time
2. Substrate for short-chain fatty acids via bacterial fermentation
3. Reduce the impact of carbohydrate foods on glycemic response
4. Bind amino acids, increasing their excretion

Correct5.
2 and 3 are correct

6. Non of these are correct about water soluble fiber

Answer 16

\

2. Substrate for short-chain fatty acids via bacterial fermentation
3. Reduce the impact of carbohydrate foods on glycemic response

Correct5.
2 and 3 are correct

Question 17

dri fibre

Answer 17

their is none

Question 18

low fibre may lead to
1.
Increased cholesterol excretion

2. Inadequate calorie absorption
3. Poor hydration
4. Increased calorie absorption
5. Diverticulae

Answer 18

Diverticulae

Question 19

1. It contains more alpha bonds which make it sweeter
2. It is made of 100% fructose
3. It may contain more minerals and vitamins because of the processing steps
4. It may contain more of less fructose depending on the type manufactured
5. It is digested more quickly because of the enzymatic treatment, making it sweeter

Answer 19

4.

It may contain more of less fructose depending on the type manufactured

Question 20

definitions 
Amylose
Prebiotic
Starch
Amylopectin
Glycogen

Answer 20

Amylose

Correct E.
Polysaccharides in chain formation]
Prebiotic

Correct A.
Structures with beta-glycosidic bonds between saccharides
Starch

Correct C.
Polysaccharide storage in plants

Amylopectin

Polysaccharides in branched formation
Glycogen

Correct D.
Polysaccharide storage in animals

\

Question 21

You go to your third class of the day, but because you haven’t had any lunch, your blood sugar level is [A]. You tend to doze off, but awake to your classmate poking you in the arm as you realise the lecturer is asking you to answer a question. With your heart racing, your body now releases adrenaline in addition to [B]. This increases [C] breakdown in the liver and raises your blood sugar.

Answer 21

low
glucagon
glycogen

Question 22

.
A good example of functional fibre intake in the diet is:
Adding psyllium husk to a noodle and beef stew

2. Choosing to have a pear for morning tea instead of biscuits
3. Having oats for breakfast
4. Choosing brown rice sushi instead of the standard white rice option
5. Making sausages with wholemeal bread crumbs and mince

Answer 22

Adding psyllium husk to a noodle and beef stew

Question 23

Insulin impacts on GIT glucose absorption by [A]

Answer 23

Insulin impacts on GIT glucose absorption by Correct Signalling GLUT 2 removal from the enterocyte at the apical surface

Question 24

Which of the following is classified as a non-nutritive sweetener?
Aspartame

2. Maltose
3. Mannitol
4. Honey
5. Sorbitol

Answer 24

Aspartame

Question 25

0 out of 1 points

After morning class, with your stomach growling, you stagger to the cafeteria and devour a large pasta dish for lunch. Following this meal, your blood sugar rises and the pancreas releases [A] in an attempt to shuttle [B] into your cells via [C]

Answer 25

After morning class, with your stomach growling, you stagger to the cafeteria and devour a large pasta dish for lunch. Following this meal, your blood sugar rises and the pancreas releases Correct Insulin in an attempt to shuttle Correct Glucose into your cells via Correct GLUT4.

Question 26

0 out of 1 points

Soluble dietary fibres are not digested in the small intestine but fermented in the large intestine by digestive enzymes.

Answer 26

false