Carbohydrates, Proteins, and Fats: The Energy Macronutrients of Balanced Meals

Question 1

Macronutrients

Answer 1

They are organic (all contain carbon)
Provides kilocalories (kcal), a measure of energy
Carbohydrate (CHO) and protein (PRO) = 4 kcal/g
Fat = 9 kcal/g
Alcohol (Etoh) = 7 kcal/g Alcohol is not considered a macronutrient

Question 2

Carbohydrates

Answer 2

made up of glucose molecules - C6H12O6
Three forms:
- Sugar: monosaccharides and disaccharides
- Starch: polysaccharides
- Fiber: Indigestible polysaccharide
Two Sources:
- Plant (from photosynthesis)
- Milk
Chief energy source for the body cells (sugar / starch)

Question 3

Sugar

Answer 3

Noted with suffix “-ose”: glucose = blood sugar; sucrose = table sugar; fructose - fruit sugar; lactose = milk sugar

Question 4

Starch

Answer 4

polysaccharide found in bread, peas, corn, pasta, and potatoes

Question 5

Fibers

Answer 5

indigestible polysaccharide found in plants; insoluble = skin / seeds and “crunchy” soluble = pulp and “gummy”

Question 6

High Fiber Foods

Answer 6

Have a relatively low glycemic index

Question 7

Glycemic Load

Answer 7

A meal with a high content of CHO with sources that are high in glycemic index (quickly enter the blood stream)

Question 8

Glucose

Answer 8

A monosaccharide that circulates in our blood

Question 9

Galactose

Answer 9

A monosaccharide that is part of milk sugar

Question 10

Fructose

Answer 10

A monosaccharide found in fruits and vegetables, it makes up more than half the sugar in honey and in the high-fructose corn syrup used to sweeten many foods and beverages

Question 11

Maltose

Answer 11

Made of two glucose units, it is formed when starch is digested; when you chew bread and then hold it in your mouth, the slightly sweet taste you experience is due to the maltose formed as the enzyme salivary amylase digests the starch present in the bread

Question 12

Sucrose

Answer 12

The disaccharide made by linking glucose to fructose, is table sugar; it is the only sweetener that can be called “sugar” in the ingredient list on food labels in the United States

Question 13

Lactose

Answer 13

Made of glucose linked to galactose, is often called milk sugar and is the sugar found in milk, ice cream, and other dairy products

Question 14

Whole Grains

Answer 14

Contain the whole kernel, including the bran, germ, and endosperm

Question 15

Refined Grains

Answer 15

Foods processed to remove course parts such as the bran and germ which removes the fiber and some vitamins and minerals

Question 16

Complex Carbohydrates

Answer 16

Excess glucose is linked together for storage
Glycogen: storage in animal skeletal muscles and the liver
Starch: storage in plants
Fiber: a different type of bond links glucose molecules to make plant support structures
Humans can not break this bond

Question 17

Soluble fiber

Answer 17

Dissolves in water
Partially digested by bacteria in large intestine
Helps lower cholesterol
ex. pectins, gums, and some hemicelluloses

Question 18

Insoluble fiber

Answer 18

Does not dissolve in water
Not digested by bacteria in large intestine
ex. cellulose, some hemicelluloses, and lignin

Question 19

Estimating CHO Content of Plant-Based Foods

Answer 19

Assess three tactile aspects:
Level of sweetness
Level of water
Density

Question 20

Bran Layer

Answer 20

A high source of dietary fiber