Chapter 7: Carbohydrates

Question 1

Monosaccharides

Answer 1

They define the single sugar units of glucose, fructose, and galactose and represent the absorbable forms of carbohydrates for the body.

Question 2

Disaccharides

Answer 2

They define pairs of sugar units. The three nutritionally important ones to humans are sucrose, maltose, and lactose.

Question 3

Polysaccharides

Answer 3

They define glucose chains longer than 10 units in length, but they can be as large as several thousand glucose units in length.

Question 4

Oligosaccharides

Answer 4

They define sugar units ranging from 3 to 10 units in length and are largely indigestible to humans.

Question 5

Amylose

Answer 5

A straight-chain and digestible form of starch containing glucose molecules.

Question 6

Amylopectin

Answer 6

A branched-chain and digestible form of starch containing glucose molecules.

Question 7

Soluble Fiber

Answer 7

A type of dietary fiber that dissolves in water to form a gel, associated with heart health benefits and glucose control.

Question 8

Insoluble Fiber

Answer 8

A type of dietary fiber that does not dissolve in water, associated with promoting bowel regularity.

Question 9

Diverticulosis

Answer 9

A condition that occurs when pockets of collected stool called diverticula form in the walls of the digestive tract, forcing the inner layer of the intestinal wall to push through its outer lining.

Question 10

Functional Fiber

Answer 10

A compound derived from isolated indigestible fiber to potentially provide some of the health-promoting benefits of natural fiber.

Question 11

Glycogen

Answer 11

The storage molecule of carbohydrate found in animals and located in muscle and liver cells.

Question 12

Glycogenolysis

Answer 12

The process of breaking down the glycogen molecule into its individual glucose units for entry into the energy pathways.

Question 13

Glycogenesis

Answer 13

The process of forming glycogen from glucose.

Question 14

Triglycerides

Answer 14

The primary storage and transportable form of fats in the body, composed of three free fatty acids bound to a glycerol backbone.

Question 15

Ketones

Answer 15

A group of incompletely metabolized fat fragments that are normally produced during fat metabolism in the absence of adequate carbohydrates.

Question 16

Gluconeogenesis

Answer 16

A metabolic pathway that results in the generation of glucose from non-carbohydrate carbon substrates such as lactate, glycerol, and glucogenic amino acids.

Question 17

Bolus

Answer 17

A mass of food that has been chewed and is now ready to initiate the swallowing process.

Question 18

Duodenum

Answer 18

It is the first section of the small intestine where some digestion occurs. It is located immediately after the stomach and leads into the jejunum.

Question 19

Chyme

Answer 19

The partially digested, semi-fluid mass of food expelled by the stomach to the duodenum.

Question 20

Jejunum

Answer 20

It is the second section of the small intestine where digestion and absorption occur. It is located immediately after the duodenum and leads into the ileum.

Question 21

Ileum

Answer 21

It is the final section of the small intestine where lots of absorption occurs. It is located immediately after the jejunum and leads into the large intestine.

Question 22

Brush Border

Answer 22

The wall of the small intestine, composed of villi and microvilli, that enhance the region’s surface area for the final stages of digestion and absorption.

Question 23

Villi

Answer 23

These are small, finger-like projections located on the walls of the intestine that extend into the intestinal tract that serve to increase the body’s surface area for absorption of nutrients.

Question 24

Hepatic Portal Vein

Answer 24

The vein that transports blood from the spleen, stomach, pancreas, and the intestinal tract to the liver.

Question 25

Cirrhosis

Answer 25

A liver disease marked by the replacement of healthy liver tissue with scar tissue that is a result of alcohol abuse.

Question 26

Non-Alcoholic Fatty Liver Disease

Answer 26

The development of a fatty liver resulting from excessive quantities of fats being deposited from causes that exclude alcohol.

Question 27

Hyperglycemia

Answer 27

A condition of an abnormally high blood glucose (blood sugar) level in the blood.

Question 28

Hypoglycemia

Answer 28

A condition of an abnormally low blood glucose (blood sugar) level in the blood.

Question 29

Glycogenolysis

Answer 29

The process of breaking down the glycogen molecule into its individual glucose units for entry into the energy pathways.

Question 30

Type 1 Diabetes

Answer 30

A condition in which the pancreas produces little to no insulin.

Question 31

Catabolic

Answer 31

The breakdown of nutrients to release energy.

Question 32

Glycemic Load

Answer 32

A method for determining how the quantity of carbohydrates consumed impact blood sugar levels.

Question 33

What is the RDA for carbohydrates for adults aged 19 years and older?

Answer 33

130 grams

Question 34

What is the Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates?

Answer 34

45-65% of total calories

Question 35

What does the United States Department of Agriculture and the World Health Organization recommend for added sugar intake?

Answer 35

Limit added sugar to less than 10% of total calories

Question 36

True or False? Simple carbohydrates provide a more direct source of energy when compared to complex carbohydrates.

Answer 36

True

Question 37

True or False? The sugar in a piece of fruit is more nutritious than the sugar in a cookie.

Answer 37

False

Question 38

True or False? Sugar cane is a healthier alternative to high fructose corn syrup.

Answer 38

False

Question 39

In which part of the body does carbohydrate digestion begin?

Answer 39

It begins in the mouth with salivary amylase.

Question 40

What disease associated with large intakes of fructose in inactive people has recently gained more attention as a health concern?

Answer 40

Non-alcoholic liver disease

Question 41

Which polysaccharide is digested fastest?

Answer 41

Amylopectin

Question 42

What factor can raise a food’s GI score?

Answer 42

Ingesting food in a liquid state

Question 43

What glycemic score ranks a carbohydrate food as a low GI food?

Answer 43

GI score under 55

Question 44

What glycemic score ranks a carbohydrate food as a medium GI food?

Answer 44

GI score between 56 and 69

Question 45

What is the second priority for ingested carbohydrates in the human body once immediate fuel needs have been met?

Answer 45

Replenish depleted glycogen stores in the liver and muscles.

Question 46

Which two monosaccharides combine to make sucrose?

Answer 46

Glucose and fructose

Question 47

Which two monosaccharides combine to make lactose?

Answer 47

Glucose and galactose

Question 48

Which health benefit is attributed to soluble fiber?

Answer 48

Reduced risk for cardiovascular disease by binding to cholesterol particles

Question 49

The United States consumes more sugar than any other country in the world. From the options provided, what food category represents the largest source of sugar intake in the U.S. diet?

Answer 49

Beverages

Question 50

When would the body undergo the process of gluconeogenesis?

Answer 50

During periods of inadequate carbohydrate intake, the body can produce glucose from certain non-carbohydrate sources like amino acids.

Question 51

According to the Center for Science in the Public Interest (CSPI), how many calories from added sugar are recommended for men on a daily basis?

Answer 51

A limit of 150 calories

Question 52

What term is defined as the combined effect of both a carbohydrate’s glycemic index (GI) score and the amount of that carbohydrate consumed?

Answer 52

Glycemic load

Question 53

Which sugar units are combined to form a glycogen molecule?

Answer 53

Glucose