Carbohydrates

Question 0

What is the composition of carbohydrates?

Answer 0

Carbon, Hydrogen, and oxygen.

Carbohydrates are also composed of saccharide groups, which are building blocks.

Question 1

What are the functions of carbohydrates?

Answer 1

Main source of kilocalories- 4kcal/gram

Necessary for the formation of nerve tissue, RNA/DNA and structure of cells

Question 2

What is known as the simple carbohydrates. And what do they consist of?

Answer 2

Monosaccharides (one saccharide):
Glucose-blood sugar
Fructose-fruit sugar
Galactose-part of milk sugar

Question 3

What do the disaccharides consist of?

Answer 3

Maltose (malt sugar)= glucose + glucose
Sucrose (table sugar)= glucose + fructose
Lactose (milk sugar)= glucose + galactose

Question 4

One teaspoon of sugar is 5 grams (packet of sugar)

Answer 4

True

Question 5

• The simpler the sugar the sweeter the taste
• fructose is 5 times as sweet as sucrose
• fructose and sucrose are both same

Answer 5

True

Question 6

What are oligosaccarides?

Answer 6

• Oligo= scant
• short chains of monosaccharides
• 3-10 unit
• virtually tasteless
• can be given to elderly patient to bump up calories

Question 7

What are polysaccharides?

Answer 7

Complex carbs, with long chains.

Consist of glycogen: storage form of glucose in the body, and provides a rapid release of energy when needed.

Also consist of starches: storage form of sugar in plants, found in grains, tubers, and legumes

Question 8

Glycogen is constantly being replaced like a checking account. It can be found in the liver and muscles.

Answer 8

True

Question 9

Starch is a way plants store energy plants, yams, legumes.

Answer 9

True

Question 10

Fiber

Answer 10

Cannot be digested by humans. (Chemical)
Provides form and structure to plants
Fiber can decrease/prevent colon cancer.

Question 11

What is rumen?

Answer 11

Animals that have multiple stomachs. ( cow has 4 stomachs)

Question 12

What is Insoluble Fiber?

Answer 12

Adds bulk and aids in elimination.

Question 13

What is soluble fiber?

Answer 13

-Pre biotics (digested by bacteria)
-Functional fibers:lowers risk of disease (heart disease,diabetes,obesity)
- in form of gels
-Oats are soluble fiber
-

Question 14

What are the health benefits of fiber?

Answer 14

Heart disease: lowers risk, lowers cholesterol
Disease: slows glucose absorption
Gi health: Decreases transit time of food through colon, holds moisture softens stool, parents diverticulitis
Cancer: helps prevent colon cancer, decreases transit, less carcinogens
Weight management : displaces energy dense foods

Question 15

What ways could you increase fiber in diet?

Answer 15

Whole wheat, brown rice, baked potato, fresh apple, all bran, high fiber crispbread

Question 16

White bread and wheat bread are both the same, only difference is the color.

Answer 16

True

Question 17

Plantains are starchy and can be sweet.
They can become oligosaccaride when it has no taste.
All have same kcalories no matter sweetness.

Answer 17

True

Question 18

What does glucose do in the body?

Answer 18

• body stores glucose as glycogen in liver and muscle cells.
• body uses glucose for energy if glycogen stores are available
• if glycogen stores are depleted, the body makes glucose from protein, which is not good because hydrogen is thrown away.
• primary function of glucose is to provide energy to cells

Question 19

What is gluconeogenesis?

Answer 19

The conversation of protein to glucose.

Question 20

What is protein sparing action?

Answer 20

Having adequate carbohydrate in the diet to prevent the breakdown of protein for energy.

Question 21

What is glucose homeostasis?

Answer 21

Maintenance of normal blood sugar levels-normal blood sugar.

Question 22

How do you regulate hormones?

Answer 22

Insulin: decreases blood sugar ( blood glucose-> cells)
Glucagon: increases blood sugar (release glucose from liver glycogen)

Question 23

What is diabetes mellitus?

Answer 23

Diabetes (to pass though)
Mellitus (Honey)
- A metabolic disorder characterized by high blood sugar levels resulting from insufficient insulin, ineffective insulin, or combination of both.