Chapter 4

Question 1

Compounds that has carbon, oxygen, and hydrogen that are arranged as monosaccharides or multiple monosaccharides and can be found in grain, fruits, vegetables, and legumes. Ex. Monosaccharides, disaccharides, and polysaccharides.

Answer 1

Carbohydrates

Question 2

The chemical reaction from two molecules or monosaccharides combing and releasing water to create a larger product. Ex. Glucose loses a hydroxyl (OH) group and glucose loses a hydrogen (H) atom to create a molecule of water when combine to create maltose which is both monosaccharides bonded together with a single oxygen.

Answer 2

Condensation

Question 3

Is a chemical reaction that uses water and splits the molecule of water (H2O) to provide H and OH to break a disaccharide into two monosaccharides. Ex. In maltose, the water bond is broken to separate both glucose and separate the H and OH.

Answer 3

Hydrolysis

Question 4

Is a storage form of energy in the body, limited extent in the meats and not all plants and is how the human body stores glucose.

Answer 4

Glycogen

Question 5

Is the storage form of energy in plants and how plants store glucose. Ex. Potatoes and legumes such as peas and beans. The two types are amylose and amylopectin.

Answer 5

Starch

Question 6

Non-starch polysaccharides that are not digested by human digestive enzymes. They are found in all plant-based foods such as vegetables, fruits, whole grains, and legumes. They pass through the small intestine undigested but bacteria in the colon can used it for energy.

Answer 6

Dietary fiber

Question 7

Non-starch polysaccharides that are soluble or dissolve in water. Ex. Pectin from fruits. Soluble fibers are used to help with heart disease, diabetes, cancers, and weight management.

Answer 7

Soluble fibers

Question 8

Non-starch polysaccharides that do not dissolve in water. Ex. The tough fibrous structures in celery strings and corn kernel skins. It can help and be beneficial to GI health.

Answer 8

Insoluble fiber

Question 9

Are fibers that forms gels in the GI tract. Ex. Asparagus, brussels sprouts, mangoes, and sweet potatoes.

Answer 9

Viscous fiber

Question 10

Are fibers that are digested by the GI bacteria

Answer 10

Fermentable fiber

Question 11

Fibers that are extracted from plants and added to foods for their beneficial health effects. Ex. Cellulose in a supplement to alleviate constipation.

Answer 11

Functional fiber

Question 12

A salivary enzyme that hydrolyzes starch to shorter polysaccharides and disaccharides maltose.

Answer 12

Amylase

Question 13

The process of protein getting converted into glucose.

Answer 13

Gluconeogenesis

Question 14

Serves as an alternative fuel source during starvation but can cause ketosis if the production is exceeded and accumulated in the blood. To prevent ketosis, the consumption of 50 to 100 grams of carbohydrates is required.

Answer 14

Ketone body

Question 15

Is the fight or flight hormones and ensures that all the body cells energy for emergencies.

Answer 15

Epinephrine

Question 16

A person with diabetes has either 126 mg/dl or more of glucose in the blood. This is when blood glucose rises and remain above normal levels due to inadequate or ineffective insulin. There are two types: Type 1 diabetes which is less common and is when the pancreas fails to produce insulin, whereas type 2 diabetes is more common and is when the pancreas fails to respond to insulin and usually occurs because of obesity.

Answer 16

Diabetes

Question 17

Is when blood glucose drop below normal. Some symptoms include weakness, rapid heartbeat, sweating, anxiety, hunger, and trembling.

Answer 17

Hypoglycemia

Question 18

The sum of dietary fibers and functional fibers.

Answer 18

Total fibers

Question 19

Escape digestion and absorption and are common in grains, legumes, just ripened bananas, cooked potatoes, pasta, and rice that have been chilled. Can prevent chronic diseases such as diabetes, colon cancer, and obesity.

Answer 19

Resistant starch

Question 20

May improve the diversity of the micobiota and the symptoms of irritable bowel syndrome. Foods that are commonly restricted in this are wheat, milk products, onions, legumes, and sugar alcohols.

Answer 20

Low-FODMAP diet

Question 21

Adequate dietary carbohydrate that allows protein to be used for other purposes.

Answer 21

Protein-sparing action

Question 22

Refers to how quickly glucose is absorbed after a person eats, how high blood glucose rises, and how quickly it returns to normal.

Answer 22

Glycemic response

Question 23

Glucose, fructose, and galactose. Glucose can be found in the blood, fructose can be found in honey and syrups, and galactose can be found in olives and artichoke.

Answer 23

Monosaccharides

Question 24

Maltose is made of two glucose molecules, sucrose is made of glucose and fructose, and lactose is made of glucose and galactose. Maltose can be found in wheat, sucrose can be found in sodas, and lactose can be found in dairy products like milk and cheese.

Answer 24

Disaccharides

Question 25

Starch, glycogen, and cellulose. Starch can be found in potatoes, glycogen can be found in meats, and cellulose can be found leafy vegetables and some fruits like pears.

Answer 25

Polysaccharides

Question 26

Functions of carbohydrates

Answer 26

To provide energy that body can use, regulate blood glucose, and energy storage.

Question 27

Effects of dietary fiber and why fiber has it effect?

Answer 27

Soluble fibers benefit heart disease, diabetes, cancer, weight management, and GI health. The reason why fibers have the effects that they have is that it helps regulate sugar in the blood, which helps with diabetes, soften stool which helps with constipation, and slow the absorption of glucose to maintain weight and prevent diabetes.

Question 28

Why should you decrease added sugars in the diet, and to what level? What dietary strategies could one use to lower your intake of added sugar?

Answer 28

People should decrease consuming added sugars in their diet because they prefer sugar-sweetened foods and beverages; it makes it hard for people to adapt to a healthy diet and make healthier choices without consuming too many calories and reducing risk factors like heart disease, obesity, and diabetes. The Dietary Guidelines for Americans urges people to limit their added sugar intake to 10 percent of total kcalories, and 5 percent or less is even more beneficial. A person can lower their intake of added sugars by using less table sugar and use sugar kcalories to sweeten nutrient-dense foods instead of empty kcalorie foods like candy or soda.