Carbohydrates

Question 1

Monomer of simple carb

Answer 1

Monosaccharide

• glucose: primary energy source for cells
• fructose: fruit sugar
• galactose: milk sugar

Question 2

Polymer of simple carb

Answer 2

Disaccharide

• lactose: glucose + galactose
• maltose: glucose + glucose
• sucrose: glucose + fructose

Question 3

Complex carbohydrates

Answer 3

Starch: storage form of carbs in plants
Glycogen: storage form of carbs in animals

Question 4

Fiber

Answer 4

Complex carbs that cannot be digested by humans (.’. no energy)

• soluble: slows glucose absorption, can lower cholesterol
• insoluble: inhibits constipation

Question 5

Carbohydrate digestion and absorption

Answer 5

Mouth: salivary amylase digests starch
Stomach: acid inactivates salivary amylase (NO digestion!)
Small intestine: main site for carbohydrate digestion and absorption
Liver: absorbed monosaccharides travel to liver for storage
Large intestine: some soluble fiber fermented
Rectum: very little carbs excreted

Question 6

Blood glucose

Answer 6

Eat carbs –> high glucose –> pancreas releases insulin –> glucose enters cell and releases energy –> normal glucose levels

Dropping glucose when no carbs –> glycogenolysis: pancreas releases glucagon –> breakdown of glucagon into glucose, normal blood glucose range

Question 7

Ketones

Answer 7

Ketone bodies form as a result of incomplete fat breakdown (fasting, diabetes, keto diet), used when no more glucose, glycogen, or fat

Question 8

Hypoglycemia

Answer 8

Abnormally low blood glucose levels, too low to provide cells with adequate energy
Typically occurs in diabetics, but can be reactive when some people eat highly refined carbs

Question 9

Alternative sweeteners

Answer 9

Used in place of sugar to sweeten food without adding calories, hurting teeth, or eliciting response in diabetics

Question 10

Glycemic indeex

Answer 10

Method of classifying carb-rich food by comparing rise in blood glucose (may vary based on extent of processing, degree of ripeness)

Question 11

Glycemic load

Answer 11

Grams of carbs in a serving of food X food’s glycemic index

Question 12

HFCS

Answer 12

55% fructose, 45% glucose (sugar = 50/50)

Mixes easily in food, extends shelf life, CHEAP (surplus from corn subsidies), soft textures, etc

BUT, diarrhea from malabsorption –> mineral deficiencies

• increased triglycerides/cavities
• interferes with the pill/satiety
• extra fructose =/= enhance production of insulin