Chapter 4: Carnohydrates: Sugars Starches And Fibers

Question 1

What are the three major parts of a kernel?

Answer 1

Endosperm, bran, and germ

Question 2

Sugar unit

Answer 2

A sugar molecule that cannot be broken down to yield other sugars .

Question 3

Monosaccharide

Answer 3

A carbohydrate made up of a single sugar unit.

Question 4

Disaccharide

Answer 4

A carbohydrate made up of two sugar units.

Question 5

Polysaccharide

Answer 5

a carbohydrate made up of many sugar units linked together.

Question 6

Carbohydrates

Answer 6

A group of compounds made of one or more sugar units that contain carbon, hydrogen, and oxygen.

Question 7

T or F?

Monosaccharides and disaccharides are classified as simple carbohydrates.

Answer 7

True.

Question 8

What are the three most common monosaccharides in the diet?

Answer 8

Glucose, fructose, and galactose.

Question 9

Glucose

Answer 9

A 6 carbon monosaccharide that is the primary form of carbohydrate used to provide energy in the body.

Question 10

T or F?

Glucose, often called blood sugar, is not an essential carbohydrate fuel for the human body.

Answer 10

False.

Glucose is THE MOST IMPORTANT carbohydrate fuel for the human body.

Question 11

What are the three most common disaccharide in our diet?

Answer 11

Maltose, sucrose, and lactose

Question 12

Complex carbohydrates

Answer 12

Polysaccharides which do not taste sweet like simple carbohydrate including glycogen in animals and starch in plants.

Question 13

Glycogen

Answer 13

The storage form of carbohydrate in animals, made up of many glucose molecules linked together in a highly branched structure.

Question 14

Starch

Answer 14

The storage form of carbohydrate in plants, made up of many glucose molecules linked in straight or branched chains.

Question 15

Soluble fiber

Answer 15

Fiber that dissolves in water or absorbs water and can be broken down by intestinal micro flora. It includes pectins, gums, and som hemicelluloses.

Question 16

Insoluble fiber

Answer 16

Fiber that does not dissolve in water and cannot be broken down by bacteria in the large intestine. It includes cellulose, some hemicelluloses, and lignin.

Question 17

Oligosaccarides

Answer 17

A carbohydrate made up of 3 to 10 sugar units

Question 18

Resistant starch

Answer 18

Starch that escapes digestion in the small intestine of healthy people.

Question 19

How does fiber prevent constipation?

Answer 19

The fiber speed up intestinal transit by increasing the amount of material and water in the intestine, stimulating peristalsis, causing the intestinal muscles to work harder and keep things moving.

Question 20

Glycemic response

Answer 20

The rate, magnitude, and duration or the rise in blood glucose that occurs after food is consumed.

Question 21

Glycemic index

Answer 21

A ranking of how a food affects blood glucose relative to the effect of an equivalent amount of carbohydrate from a reference food, such as white bread or pure glucose.

Question 22

Glycemic load

Answer 22

Compares the effect of typical portions of food on blood glucose so it is a more practical way to assess the effect of a food on blood glucose levels.

Question 23

Insulin

Answer 23

A hormone made in the pancreas that allows glucose to enter cells and stimulates the synthesis of protein, fat, and liver and muscle glycogen.

Question 24

Glycosis

Answer 24

An anerobic metabolic pathway that splits glucose into two three-carbon pyruvate molecules; the energy released from one glucose molecule is used to make two molecules of ATP.

Question 25

Diabetes

Answer 25

A disease characterized by elevated blood glucose due to either insufficient production of insulin or decreased sensitivity of cells to insulin.

Question 26

type 1 diabetes

Answer 26

The form of diabetes caused by autoimmune destruction of insulin-producing cells in the pancreas, usually leading to absolute insulin deficiency.

Question 27

type 2 diabetes

Answer 27

It occurs when the body does not produce enough insulin to keep blood glucose in the normal range.

Question 28

Which is more common? type 1 or type 2 diabetes?

Answer 28

Type 2

Question 29

gestational diabetes

Answer 29

A condition characterized by high blood glucose levels that develop during pregnancy.

Question 30

hypoglycemia

Answer 30

Abnormally low blood glucose levels.

Question 31

fasting hypoglycemia

Answer 31

Low blood sugar that is not related to food intake; often caused by an insulin-secreting tumor.

Question 32

reactive hypoglycemia

Answer 32

Low blood sugar that occurs an hour or so after the consumption of high-carbohydrate foods; results from an overproduction of insulin.

Question 33

What is the AMDR for carbohydrates?

Answer 33

45-65% of your daily caloric intake

Question 34

What five nutrients are added back into refined grains through enrichment? What four are not?

Answer 34

Enriched back:
     Folic Acid
     Thiamin
     Niacin
     Riboflavin
     Iron
Not Enriched Back:
     Fiber 
     Magnesium
     Phytochemicals 
     Healthy fats

Question 35

Describe the digestion process of carbohydrates.

Answer 35

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