CARBOHYDRATES

Question 1

● The body’s chief source of energy
● Organic compounds of carbon, hydrogen, & oxygen (CHO)

Answer 1

carbohydrates

Question 2

carbs are found or prominent in ??

Answer 2

plant kingdom

Question 3

where are carbs stored in order to be converted quickly into body’s energy?

Answer 3

muscles and in the liver

Question 4

● Simplest form of carbohydrates
● They are sweet, require no digestion, and can be absorbed directly into the bloodstream from the small intestine.

Answer 4

monosaccharide

Question 5

They include glucose, fructose, and galactose.

Answer 5

monosaccharide

Question 6

● Dextrose or grape sugar
● “Physiologic sugar”
● Only sugar in the blood

Answer 6

glucose

Question 7

● End product of CHO digestion
● Found naturally in corn syrup and some fruits and vegetables

Answer 7

glucose

Question 8

● Levulose or fruit sugar
● Found in honey, fruits (increased ripeness: increased ___), and vegetables

Answer 8

fructose

Question 9

● Occurs mostly as part of lactose
● Hydrolyzed from lactose

Answer 9

galactose

Question 10

Pairs of single sugars linked together. All types contain glucose as one of their single sugars.

Answer 10

disaccharide

Question 11

● Table or white sugar
● Usually obtained by refining the juice from sugar beets or sugarcane

Answer 11

sucrose

Question 12

● Occurs naturally in many fruits and vegetables
● Glucose + Fructose

Answer 12

sucrose

Question 13

● “Milk Sugar”
● Found in mammary glands (breast milk)not in plants
● Helps the body absorb calcium

Answer 13

lactose

Question 14

● Least sweet of all disaccharides
● Glucose + Galactose

Answer 14

lactose

Question 15

● Plant sugar consists of two glucose units (glucose + glucose)
● Used as sweetener, not usually found in the diet

Answer 15

maltose

Question 16

Produced when starch breaks down in plants with the aid of enzyme Diastase for energy and start to sprout (ex. grains) and in human beings during carbohydrate digestion.

Answer 16

maltose

Question 17

● Created during the fermentation process that produces alcohol
● Found in some infant formulas, malt beverage products, and beer.

Answer 17

maltose

Question 18

● Commonly called complex carbohydrates
● Compounds of many monosaccharides

Answer 18

polysaccharides

Question 19

● The storage form of glucose in plants
● World’s most abundant and cheap form of CHO
● Supply energy over a longer period of time

Answer 19

starch

Question 19

Mostly found in grains & cereals, cooked dried beans & peas & tubers e.g. potato, camote, yam & cassava, bread, pasta, & chestnuts)

Answer 19

starch

Question 20

● Storage form of glucose in the body
● Stored in the Liver

Answer 20

glycogen

Question 21

● Approximately one-half day’s supply of energy is stored as ___ in the liver and muscles
● When needed for energy, hormone glucagon in the liver will help convert it into glucose again

Answer 21

glycogen

Question 22

● Also called roughage
● Indigestible because it cannot be broken down by digestive enzymes

Answer 22

fiber

Question 23

● Increases peristaltic movement of the intestine
● Types: soluble and insoluble

Answer 23

fiber

Question 24

Dissolves in water, forms gel & more readily digested by bacteria in the human large intestine

Answer 24

soluble fibers

Question 25

● Primary found in fruits, vegetables, oats, barley, & legumes & the grain psyllium
● Binds bile acids so that they can be absorbed in the colon leading to excretion

Answer 25

soluble fibers

Question 26

● Reduces serum cholesterol
● Helps in the delay of blood glucose concentration
● Found in barley, legumes, fruits, oats, and vegetables & grain psyllium

Answer 26

soluble fibers

Question 27

● Don’t dissolve in water, don’t form gels & less readily fermented
● Also known as cellulose or roughage
● Cellulose prevents breakdown

Answer 27

insoluble fibers

Question 28

● Retain their structure and rough texture even after hours of cooking
● Found primarily in outer layer of whole grain the strings of celery, the hulls of seeds, and the skins of corn kernels

Answer 28

insoluble fibers

Question 29

• sugar substitute for candies, gums, beverages
• found in fruits and vegetables

Answer 29

sorbitol

Question 30

• found in pineapple, olives, asparagus, carrots
• added as drying agent in many foods
• increases urine production through osmotic effects on blood and urine
• Given to patients with brain edema

Answer 30

mannitol

Question 31

salivary amylase; grinding

Answer 31

mouth

Question 32

first digestive juice to act on starchy foods; initiate chemical process

Answer 32

saliva

Question 33

Not much carbohydrate digestion

Answer 33

stomach

Question 34

pancreatic amylase; converts starch to dextrins & dextrin to maltose absorption

Answer 34

small intestine

Question 35

glucose anabolized to release energy, water & C02

Answer 35

in the cells

Question 36

occurs when the level of glucose in your blood drops below what is healthy for you

Answer 36

hypoglycemia

Question 37

occurs when the level of glucose in your blood rises above what is healthy for you

Answer 37

hyperglycemia

Question 38

the pancreas does not make insulin, because the body’s immune system attacks the islet cells in the pancreas that make insulin

Answer 38

DM type 1

Question 39

the pancreas makes less insulin than used to, and your body becomes resistant to insulin

Answer 39

DM type 2