Chap 3: Carbohydrates

Question 1

Carbohydrates are the body’s

Answer 1

main source of energy and provide the body’s need for dietary fiber

Question 2

Carbohydrates (food sources)

Answer 2

Pasta, bread, cereal, grains, rice, fruits, milk, yogurt, and sweets

Question 3

Carbohydrates (function) (6)

Answer 3

• Immediate respiratory substrate (glucose)
• Energy stores
  (glycogen in mammals, starch in plants)
• Structural components
  (cellulose in plants cell walls, chitin in insect exoskeleton)
• Metabolites
  (intermediates in biochemical pathways
• Cell to cell attachment molecules
  (glycoproteins/lipids on the plasma membrane)
• Transport
  (sucrose in plant phloem tissue)

Question 4

Two types of Carbs

Answer 4

• Simple Carbohydrates
• Starches or Complex Carbohydrates

Question 5

Simple carbs have a bad rep. because

Answer 5

They are high in calories and low in nutritional value

Question 6

Types of carbohydrates

Answer 6

Monosaccharides (1)
Disaccharides (2)
Oligosaccharides (3-10)
Polysaccharides (10+)

Question 7

Monosaccharides - simple sugar ring molecule (Ex.)

Answer 7

• Glucose
• Galactose
• Fructose

Question 8

Disaccharides (Ex.)

Answer 8

• Sucrose (Fructose + Glucose)
• Lactose (Galactose + Glucose)
• Maltose (Glucose + Glucose)

Question 9

Oligosaccharides (Ex.)

Answer 9

Raffinose (Glucose + Glucose + Fructose)

Question 10

Polysaccharides (Ex.)

Answer 10

• Starch
• Pectin
• Cellulose

Question 11

Enzymes of digestion (4)

Answer 11

• Amylase
• Maltase
• Sucrase
• Lactase

Question 12

Amylase (where & breakdown)

Answer 12

Saliva & duodenum
Starch –> Maltose + Glucose

Question 13

Maltase (where & breakdown)

Answer 13

Intestine
Maltose –> Glucose + Glucose

Question 14

Sucrase (where & breakdown)

Answer 14

Intestine
Sucrose –> Glucose + Fructose

Question 15

Lactase (where & breakdown)

Answer 15

Stomach
Lactose –> Glucose +Galactose

Question 16

Lactose Intolerance is an absence

Answer 16

of enzyme lactase (B-galactosidase)

Symptoms : diarrhea, gas, cramps

Question 17

Glycemic effect

Answer 17

the ability of food to cause sharp increase in blood glucose levels

Question 18

Easy digestibility & absorption -
Simple sugars -

Answer 18

• higher glycemic effect
• higher glycemic effect

Question 19

Glycemic Index: Low, Medium, High

Answer 19

Low GI (<55)
Medium GI (56 - 69)
High GI (70>)

Question 20

The amount of carbs in a food serving affects

Answer 20

blood glucose concentrations and insulin responeses

Question 21

Glycemic Load =

Answer 21

(Carb (g) x Glycemic Index)/100

Question 22

Glycemic Load : Low, moderate, high

Answer 22

Low GL (0-10)
Moderate GL (11-19)
High GL (20+)

Question 23

Fiber

Answer 23

the plant material that does not break down when you digest food

Question 24

Fiber (food sources)(5)

Answer 24

Oatmeal, fruits, vegetables, whole grains and legumes

Question 25

Dietary Fiber:
Water Insoluble -
Water Soluble -

Answer 25

• Cellulose, Hemicellulose
• Pectin, Gums <– (thicken/binding agent)

Question 26

Dietary Fiber Functions

Answer 26

• Prevents Constipation
  Absorbs water
  Increase stool bulk
  Facilitates movement of food
• Decrease transit time
• Reduces cholesterol
• Reduces incidence of chronic disease
  *Cancer, Diabetes, Heart Disease

Question 27

Starches or Complex Carbs (food sources)

Answer 27

Whole grain breads and cereals, pasta, vegetables, rice, tortilla, and legumes

Question 28

Starches or Complex Carbs (function)

Answer 28

• Excellent source of fuel (energy) for body
• Rich in vitamins, minerals, & fiber