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NASM CNC Exam Flashcards > Carbohydrates > Flashcards

Carbohydrates Flashcards

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1
Q

They define the single sugar units of glucose, fructose, and galactose and represent the absorbable forms of carbohydrates for the body.

A

Monosaccharides

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2
Q

They define pairs of sugar units. The three nutritionally important ones to humans are sucrose, maltose, and lactose.

A

Disaccharides

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3
Q

They define glucose chains longer than 10 units in length, but they can be as large as several thousand glucose units in length.

A

Polysaccharides

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4
Q

They define sugar units ranging from 3 to 10 units in length and are largely indigestible to humans.

A

Oligosaccharides

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5
Q

What are elements are carbohydrates made up of?

A

carbon, hydrogen, oxygen

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6
Q

What are the three disaccharides?

A

Sucrose, Maltose, Lactose

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7
Q

Glucose + Fructose = ?

A

Sucrose

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8
Q

Glucose + Glucose = ?

A

Maltose

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9
Q

Glucose + Galactose = ?

A

Lactose

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10
Q

What are the three categories of oligosaccharides?

A
  1. Fructo–oligosaccharides
  2. Galacto-oligosaccharides
  3. Inulin
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11
Q

A straight-chain and digestible form of starch containing glucose molecules.

A

Amylose

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12
Q

A branched-chain and digestible form of starch containing glucose molecules.

A

Amylopectin

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13
Q

A type of dietary fiber that dissolves in water to form a gel, associated with heart health benefits and glucose control.

A

Soluble fiber

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14
Q

A type of dietary fiber that does not dissolve in water, associated with promoting bowel regularity.

A

Insoluble fiber

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15
Q

A compound derived from isolated indigestible fiber to potentially provide some of the health-promoting benefits of natural fiber.

A

Functional fiber

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16
Q

What is the current average fiber intake for men and women?

A

18g for men, 15g for women

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17
Q

What is the RDA for fiber for men and women?

A

38g for men, 25g for women

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18
Q

The storage molecule of carbohydrate found in animals and located in muscle and liver cells.

A

Glycogen

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19
Q

The process of breaking down the glycogen molecule into its individual glucose units for entry into the energy pathways.

A

Glycogenolysis

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20
Q

The process of forming glycogen from glucose.

A

Glycogenesis

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21
Q

Where in the body is glycogen found?

A

In the blood, the liver, and in muscle tissue.

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22
Q

Where is most of the glycogen in our bodies stored?

A

Muscle tissue

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23
Q

Normal carbohydrate storage in muscle cells is approximately ___ grams per kilogram of muscle tissue

A

15

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24
Q

Liver cells store approximately ___ grams per kilogram of tissue

A

50

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25
Q

Blood glucose stores are small, ranging between __to__ grams in a small adult, to about __ to __ grams in a very-large male.

A

3 to 5; 10 to 15

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26
Q

What three carbohydrate forms represent polysaccharides?

A

Fibers, Starches, Glycogen

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27
Q

What is the primary role of carbohydrates?

A

to provide energy to the body

28
Q

What happens to any excess carbohydrates not used for immediate energy production?

A

It can be stored as glycogen within the muscle and liver.

29
Q

A group of incompletely metabolized fat fragments that are normally produced during fat metabolism in the absence of adequate carbohydrates.

A

Ketones

30
Q

A metabolic pathway that results in the generation of glucose from non-carbohydrate carbon substrates such as lactate, glycerol, and glucogenic amino acids.

A

Gluconeogenesis

31
Q

A mass of food that has been chewed and is now ready to initiate the swallowing process.

A

Bolus

32
Q

It is the first section of the small intestine where some digestion occurs. It is located immediately after the stomach and leads into the jejunum.

A

Duodenum

33
Q

The partially digested, semi-fluid mass of food expelled by the stomach to the duodenum.

A

Chyme

34
Q

It is the second section of the small intestine where digestion and absorption occur. It is located immediately after the duodenum and leads into the ileum.

A

Jejunum

35
Q

It is the final section of the small intestine where lots of absorption occurs. It is located immediately after the jejunum and leads into the large intestine.

A

Ileum

36
Q

The wall of the small intestine, composed of villi and microvilli, that enhance the region’s surface area for the final stages of digestion and absorption.

A

Brush Border

37
Q

These are small, finger-like projections located on the walls of the intestine that extend into the intestinal tract that serve to increase the body’s surface area for absorption of nutrients.

A

Villi

38
Q

The development of a fatty liver resulting from excessive quantities of fats being deposited from causes that exclude alcohol.

A

Non-alcoholic fatty liver disease

39
Q

A condition of an abnormally high blood glucose (blood sugar) level in the blood.

A

hyperglycemia

40
Q

A condition of an abnormally low blood glucose (blood sugar) level in the blood.

A

hypoglycemia

41
Q

The process of breaking down the glycogen molecule into its individual glucose units for entry into the energy pathways.

A

glycogenolysis

42
Q

A condition in which the pancreas produces little to no insulin.

A

type 1 diabetes

43
Q

The breakdown of nutrients to release energy.

A

catabolic

44
Q

A method for determining how the quantity of carbohydrates consumed impact blood sugar levels.

A

glycemic load

45
Q

Where does chewing and an enzyme called salivary amylase begins the digestion process?

A

Mouth

46
Q

Where does food mix with gastric juices to continue the digestive process?

A

stomach

47
Q

Where are carbohydrates broken down into monosaccharides and most nutrients absorbed?

A

Small intestine

48
Q

Where do monosaccharides enter the portal vein for transportation to the liver and target cells?

A

circulation

49
Q

What is the carbohydrate RDA for adults 19 years and older?

A

130g per day

50
Q

What is the the Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates?

A

45-65%

51
Q

What does the United States Department of Agriculture and the World Health Organization recommend for added sugar intake?

A. Limit added sugar to less than 10% of total calories
B. Limit added sugar to less than 13% of total calories
C. Limit added sugar to less than 16% of total calories
D. Limit added sugar to less than 19% of total calories

A

A. Limit added sugar to less than 10% of total calories

52
Q

Which sugar units are combined to form a glycogen molecule?

a. Glucose
b. Sucrose
c. Maltose
d. Fructose

A

a. Glucose

53
Q

What factor can raise a food’s GI score?

a. The presence of fat in the food
b. Cooking and reheating a complex carbohydrate
c. Ingesting food in a liquid state
d. The presence of fiber in the food

A

c. Ingesting food in a liquid state

54
Q

What glycemic score ranks a carbohydrate food as a high GI food?

a. GI score under 55
b. GI score between 56 and 69
c. GI score between 35 and 55
d. GI score over 69

A

d. GI score over 69

55
Q

The acidic chyme leaving the stomach must be neutralized before any digestion can occur in the small intestine. What compound neutralizes this chyme?

a. Potassium citrate
b. Sodium bicarbonate
c. Chymotrypsin
d. Pepsinogen

A

b. Sodium bicarbonate

56
Q

How much glycogen can the adult liver store?

a. 15 grams per Kg
b. 100 grams per Kg
c. 25 grams per Kg
d. 50 grams per Kg

A

d. 50 grams per Kg

57
Q

What term is defined as the combined effect of both a carbohydrate’s glycemic index (GI) score and the amount of that carbohydrate consumed?

a. Glycemic load
b. Glycemic index
c. Hyperglycemia
d. Hypoglycemia

A

a. Glycemic load

58
Q

Which polysaccharide is digested fastest?

a. Amylose
b. Amylopectin
c. Soluble fiber
d. Insoluble fiber

A

b. Amylopectin (amylopectin is digested from multiple ends. This speeds up the digestion process)

59
Q

The United States consumes more sugar than any other country in the world. From the options provided, what food category represents the largest source of sugar intake in the U.S. diet?

a. Snacks and sweets
b. Fruit
c. Dairy
d. Beverages

A

d. Beverages

60
Q

When would the body undergo the process of gluconeogenesis?

a. During periods in which ketones levels become depleted, the body can produce glucose from other carbohydrate sources like fructose.
b. During periods of inadequate carbohydrate intake, the body can produce glucose from certain non-carbohydrate sources like amino acids.
c. During periods of inadequate carbohydrate intake, the body can produce glucose from certain non-carbohydrate sources like calcium.
d. During periods in which ketones levels become depleted, the body can produce glucose from other carbohydrate sources like glycogen.

A

b. During periods of inadequate carbohydrate intake, the body can produce glucose from certain non-carbohydrate sources like amino acids.

61
Q

Because of the catabolic nature of exercise, insulin release is largely suppressed during an exercise bout. How does glucose, consumed during a workout, then enter the cell?

a. The body relies upon insulin mediated glucose uptake.
b. The body relies upon non-insulin mediated glucose uptake.
c. The body relies upon norepinephrine mediated glucose uptake.
d. The body relies upon epinephrine mediated glucose uptake.

A

b. The body relies upon non-insulin mediated glucose uptake.

62
Q

What is the second priority for ingested carbohydrates in the human body once immediate fuel needs have been met?

a. Replenish depleted glycogen stores in the liver and muscles.
b. Enhance fat-burning ability.
c. Elevate glucagon levels in the blood.
d. Use as a fuel for endocrine glands.

A

a. Replenish depleted glycogen stores in the liver and muscles.

63
Q

What glycemic score ranks a carbohydrate food as a medium GI food?

a. GI score between 70 and 80
b. GI score between 56 and 69
c. GI score between 40 and 50
d. GI score between 25 and 39

A

b. GI score between 56 and 69

64
Q

Which sweetener is not considered a mono- or disaccharide and is extracted from chicory root?

A

inulin

65
Q

Which of the following combine to make maltose?

a. Glucose and lactose
b. Glucose and fructose
c. Glucose and galactose
d. Glucose and glucose

A

d. Glucose and glucose

NASM CNC Exam Flashcards (24 decks)

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