CARBOHYDRATES

Question 1

Are organic compound (saccharides- starches and sugars).

Answer 1

Carbohydrates

Question 2

Carbohydrates are composed of:

Answer 2

carbon, hydrogen, and oxygen

Question 3

_____ and ______ usually occur in ratio of 2:1 as in H2O

Answer 3

hydrogen and oxygen

Question 4

Classification of Carbohydrates

Answer 4

monosaccharides
disaccharides
polysaccharides

Question 5

• The simplest form of carbohydrates
• It is sweet and requires no digestion, absorbed directly into the bloodstream from the small intestine

Answer 5

Monosaccharides (simple sugar)

Question 6

– principal form in which carbohydrate is used by the body.
- abundant in fruits, sweet corn, and corn syrup
- moderately sweet sugar

Answer 6

Glucose (dextrose) or blood sugar

Question 7

sweetest of simple sugars. Found in honey, most fruits and some vegetables.

Answer 7

Fructose (levulose)

Question 8

not found free in foods. It produces from lactose (milk sugar) by digestion and is converted into glucose in the body.

Answer 8

Galactose

Question 9

a condition where in infants are born with an inability to metabolize galactose.

Answer 9

Galactosemia

Question 10

• made up of a monosaccharides.
•Sweet and changed to simple sugar by hydrolysis before they can be absorbed

Answer 10

Disaccharides or double sugars

Question 11

chemical breakdown of a compound due to reaction with water.

Answer 11

hydrolysis

Question 12

• it is processed from cane and beet sugar
• found in fruits, vegetable, syrup, and sweet food production & converted into glucose & galactose upon digestion.
• composed of glucose and fructose

Answer 12

Sucrose(ordinarytablesugar-granulated, powdered, or brown)

Question 13

• found in milk and milk products except cheese
• during digestion it is converted into glucose and
  galactose.
• less soluble and less sweet than sucrose
• remains longer than other sugar and encourages the growth of useful bacteria.
• 40% milk solids, 4.8% cow’s milk, 7% human milk

Answer 13

Lactose (milk sugar)

Question 14

Fructose is converted into _____ in the body.

Answer 14

glucose

Question 15

during digestion lactose is converted into ___- and
_____.

Answer 15

glucose and galactose

Question 16

• not found free in foods
• produced by hydrolysis of starch and is converted into glucose in digestion.
• occurs in malt products and in germinating cereals.
• found in infant formulas, beer, and malt beverage products.
• less sweet compared to glucose and sucrose.

Answer 16

Maltose

Question 17

• barley or other grain that has been steeped,
  germinated, and dried, used for brewing or distilling and vinegar-making.

Answer 17

Maltproducts

Question 18

• known as complex sugars.
•composed of many molecules of simple sugars.

Answer 18

Polysaccharides

Question 19

• the most significant polysaccharide in human nutrition
• converted entirely into glucose upon digestion
• more complex than sugar and requires longer time to digest
• it supplies energy over a longer period of time.

Answer 19

Starch

Question 20

Major food sources of starch:

Answer 20

• cereal grains
• potatoes and other root vegetables and
• legumes

Question 21

• not found free in foods
• formed as intermediate products in the breakdown of starch.

Answer 21

Dextrins

Question 22

-forms the frame work of plants found in unrefined grains, vegetables, and fruits;
- it is non digestible by humans;
- no specific enzyme is present and provides important bulk in the diet which helps move digestive food mass along and stimulates peristalsis.
- main sources are stems and vegetable leaves, seed and grain coverings, skins and hulls
- fibers are the structural parts of plants
- non digestible because digestive enzymes are unable to break them down,
- they lower blood glucose level to DM Pts.

Answer 22

Cellulose

Question 23

Cellulose is classified into:

Answer 23

• soluble
• insoluble
• pectins
• glycogen

Question 24

CELLULOSE
- found in fruits and legumes, barley, and oats which delays gastrointestinal transit and glucose absorption, and lower blood cholesterol.

Answer 24

Soluble

Question 25

CELLULOSE -found in wheat brans, corn brans, whole grain breads, cereals, and vegetables which accelerate gastrointestinal transit, increase fecal weight, slow down starch hydrolysis, and delay glucose absorption.

Answer 25

Insoluble

Question 26

CELLULOSE - non-digestible, colloidal polysaccharides having gel quality; - sources: mostly in fruits, and often used as based for jellies; - use to treat diarrhea – as they absorb toxins and bacteria in the intestine; - bind with cholesterol – reducing the amount the blood can absorb.

Answer 26

Pectins

Question 27

CELLULOSE - formed from glucose and stored in liver and muscle tissue; - sources: mainly meats and sea foods; - converted entirely into glucose upon digestion; - hormones glucagons help the liver convert glycogen into glucose every time the body needs energy.

Answer 27

Glycogen (animal starch)

Question 28

an enzyme of the saliva, secreted by the parotid glands, acts on starch to begin its breakdown to dextrin and maltose

Answer 28

amylase

Question 29

• Small Intestine a.) enzyme – pancreatin enzyme,____, converts starch into dextrin and maltose

Answer 29

amylopsin

Question 30

enzyme – pancreatin enzyme,____, converts starch into ___ and ___

Answer 30

dextrin and maltose

Question 31

Intestinal juice – contains three disaccharides ____, _____, _____ which act on their respective disaccharides.

Answer 31

sucrose, lactose and maltose

Question 32

Function of Carbohydrates • To serve as a major source of ____ for the body. Must be supplied ___ and at ____ to meet energy needs of the body.

Answer 32

energy; regularly and at frequent intervals

Question 33

Function of Carbohydrates Exert a _______. Insufficient carbohydrates – the body will convert _____ into ___ in order to supply energy.

Answer 33

protein sparing-action; protein into glucose

Question 34

Necessary for normal ______-. Insufficient carbohydrates – larger amounts of ___ are used for energy. The amount of carbohydrates present will determine how much __ will be broken down.

Answer 34

fat metabolism; fats, fat

Question 35

Indigestible carbohydrates aid in_______. Stimulate the _____ movement s of the gastrointestinal tract and absorb water to the intestinal contents.

Answer 35

normal elimination; peristaltic

Question 36

• Supply significant quantities of ___, ____ and _____. •_____ remains in the intestine longer than other disaccharides and encourages the growth of the beneficial bacteria resulting in a ______ action.

Answer 36

proteins, minerals and B vitamins; Lactose, laxative

Question 37

it is indispensable for the maintenance of the functional integrity of the nerve tissue and it is the sole source of energy for the brain – constant supply of ___ from the blood is essential for the proper functioning.

Answer 37

Glucose

Question 38

- important source of carbohydrates - rich in iron, thiamin, niacin and other nutrients

Answer 38

whole grains

Question 39

- important contributors to carbohydrate intake from vegetable and fruit groups - fruits (banana, and dried fruits) - vegetables (corn and lima beans)

Answer 39

Sweet potatoes and white potatoes

Question 40

- the only source of lactose (1cup=12gm) - cheese only contains only traces of lactose

Answer 40

Milk

Question 41

important sources to carbohydrates next to bread and cereals and cane and beet sugars and honey, maple syrup, jellies, jams and candies

Answer 41

Sugars and sweets

Question 42

foods that do not contain any amount of other nutrients aside from carbohydrates.

Answer 42

Empty calories

Question 43

– fibers rich in complex carbohydrates tend to be low in fat and added sugars and can promote _____.

Answer 43

Weight control; weight loss

Question 44

– high carbohydrates diets, rich in whole grains, can protect an individual against ___ and ____.

Answer 44

Heart Disease; heart disease and stroke.

Question 45

– high carbohydrate diets can help prevent many types of ___.

Answer 45

Cancer

Question 46

– high carbohydrates, low fat diets help control weight.

Answer 46

Diabetes

Question 47

– dietary fibers enhance the health of the large intestine.

Answer 47

Gastrointestinal health