Chapter 4

Question 1

Carbohydrates Composition

Answer 1

Composition: Carbohydrates are composed of carbon, hydrogen, and oxygen. They provide about 50% of the energy used by muscles and body tissues.

Question 2

Carbohydrates Types

Answer 2

Types: Include sugars, starches, and fibers. Carbohydrates are classified as monosaccharides, disaccharides, and polysaccharides.

Question 3

Glucose

Monosaccharides (Single Sugars):

Answer 3

Glucose: Blood sugar, essential for energy.

Question 4

Fructose

Monosaccharides (Single Sugars):

Answer 4

Fructose: Sweetest sugar, found in fruits, honey, and high-fructose corn syrup.

Question 5

Galactose

Monosaccharides (Single Sugars):

Answer 5

Galactose: Found in few foods.

Question 6

Maltose

Disaccharides

Answer 6

Maltose: Glucose + glucose, found in barley.

Question 7

Sucrose

Disaccharides

Answer 7

Sucrose: Glucose + fructose, found in fruits, vegetables, and refined for table sugar.

Question 8

Lactose

Disaccharides

Answer 8

Lactose: Galactose + glucose, found in milk.

Question 9

Glycogen

Polysaccharides

Answer 9

Glycogen: Storage form of glucose, stored in the liver and muscles.

Question 10

Starches

Polysaccharides

Answer 10

Starches: Plant polysaccharides made of glucose units (e.g., wheat, rice, potatoes).

Question 11

Fibers

Polysaccharides

Answer 11

Fibers: Structural parts of plants, not digestible by human enzymes.

Question 12

Soluble fibers

Dietary Fibers:

Answer 12

Soluble fibers: Dissolve in water, form gels (e.g., pectin from fruit), beneficial for heart disease, diabetes, and weight management.

Question 13

Insoluble fibers

Dietary Fibers:

Answer 13

Insoluble fibers: Do not dissolve in water (e.g., celery strings), promote GI health.

Question 14

Resistant starches

Answer 14

Resistant starches: Not digested in the small intestine, may have health benefits.

Question 15

FODMAP

Answer 15

FODMAP: Poorly digested carbohydrates that may cause GI symptoms; a FODMAP diet can help treat IBS.

Irritable bowel syndrome (IBS)

Question 16

Carbohydrate Digestion:

Answer 16

Begins in the mouth with salivary amylase, and continues in the small intestine with pancreatic amylase.

Question 17

Lactose Intolerance:

Answer 17

Lactase activity decreases with age, causing symptoms like bloating and diarrhea.

Management: Include small amounts of dairy, consume fermented milk products, and be cautious of lactose in non-dairy foods.

Question 18

Glucagon/Epinephrin

Blood Glucose Regulation:

Answer 18

Glucagon/Epinephrine: Raises blood glucose by breaking down glycogen.

Question 19

Insulin

Blood Glucose Regulation:

Answer 19

Insulin: Lowers blood glucose by moving it into cells.

Question 20

Glycemic Response:

Answer 20

Refers to how much and how quickly a food raises blood sugar levels.

Question 21

Health Effects of Sugars:

Answer 21

Excessive sugar intake is linked to obesity, chronic diseases, and dental caries.

Question 22

Recommended Intakes:

Answer 22

Sugars: Less than 10% of energy intake.

Carbohydrates: 45-65% of total energy intake, 130 grams/day.

Fiber: 25 grams/day for females, 38 grams/day for males.

Question 23

Health Effects of Starch and Fibers:

Answer 23

Beneficial for heart disease, diabetes, cancer prevention, GI health, and weight management.