Chapter 7: Carbohydrates

Question 1

Monosaccharides

Answer 1

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

Question 2

Disaccharides

Answer 2

Pairs of sugar units and the three nutritionally important ones to humans are sucrose, maltose, and lactose.

Question 3

Polysaccharides

Answer 3

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

Sugar units ranging from 3 to 10 units in length and are largely indigestible to humans.

Question 5

Elements in Carbohydrates

Answer 5

Carbon, Oxygen, Hydrogen

Question 6

Sucrose

Answer 6

One glucose molecule joined with one fructose molecule.

Question 7

Lactose

Answer 7

One glucose molecule joined with one galactose molecule.

Question 8

Maltose

Answer 8

Two glucose molecules.

Question 9

Added Sugars

Answer 9

Sugars that are added to foods or food products, not sugars that are naturally contained in the food.

Question 10

Amylose

Answer 10

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

Question 11

Amyloceptin

Answer 11

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

Question 12

Fiber

Answer 12

Most of the indigestible portions of plant food.

Question 13

Soluble Fiber

Answer 13

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

Question 14

Insoluble Fiber

Answer 14

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

Question 15

Diverticulosis

Answer 15

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 to push through its outer lining.

Question 16

Functional Fiber

Answer 16

A compound derived from isolated non-digestible fiber to potentially provide some of the health-promoting benefit s of natural fiber.

Question 17

Glycogen

Answer 17

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

Question 18

Glycogenolysis

Answer 18

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

Question 19

Glycogenesis

Answer 19

The process of forming glycogen from glucose.

Question 20

Locations of Cabs in the body

Answer 20

Muscle Glycogen, Liver Glycogen, and Blood Glucose

Question 21

Primary Role of Carbs

Answer 21

Providing energy for the body.

Question 22

Triglycerides

Answer 22

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

Question 23

Ketones

Answer 23

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

Question 24

Gluconeogenesis

Answer 24

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

Question 25

Bolus

Answer 25

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

Question 26

Duodenum

Answer 26

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

Question 27

Chyme

Answer 27

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

Question 28

Jejunum

Answer 28

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

Question 29

Ileum

Answer 29

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

Question 30

Brush Border

Answer 30

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 31

Villi

Answer 31

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 32

Hepatic Portal Vein

Answer 32

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

Question 33

Cirrhosis

Answer 33

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

Question 34

Non-alcoholic Fatty Liver Disease

Answer 34

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

Question 35

Hyperglycemia

Answer 35

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

Question 36

Hypoglycemia

Answer 36

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

Question 37

Glycolysis

Answer 37

The first step of carbohydrate metabolism, an anaerobic pathway, that breaks glucose or glycogen down to pyruvate.

Question 38

Type 1 Disease

Answer 38

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

Question 39

Catabolic

Answer 39

The breakdown of nutrients to release energy.

Question 40

Glycemic Index

Answer 40

A relative ranking of a food’s effect on blood glucose (blood sugar) two hours after the consumption of that food.

Question 41

Glycemic Load

Answer 41

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