Chapter 9: Lesson 3

Question 1

Carbohydrates

Answer 1

Compounds composed of carbon, hydrogen, and oxygen molecules that include simple sugars, complex carbohydrates, glycogen, and fiber.

Question 1

Simple sugars

Answer 1

Include the monosaccharides and disaccharides; easily absorbed into the bloodstream.

Question 2

Monosaccharides

Answer 2

Simplest form of carbohydrate; single sugar molecules (e.g., glucose).

Question 3

Disaccharides

Answer 3

Two monosaccharides joined together to form a simple sugar. The three disaccharides of nutritional importance include lactose, sucrose, and maltose.

Question 4

Polysaccharides

Answer 4

A type of carbohydrate composed of long chains of glucose units; starch and glycogen are examples of polysaccharides.

Question 5

Starch

Answer 5

Storage form of carbohydrate in plants.

Question 6

Glycogen

Answer 6

Glucose that is deposited and stored in bodily tissues, such as the liver and muscle cells; the storage form of carbohydrate.

Question 7

Fiber

Answer 7

An indigestible carbohydrate present in plant foods, such as fruit, vegetables, and legumes.

Question 8

Adipose tissue

Answer 8

An alternative term for fat, used primarily to store energy.

Question 9

Complex carbohydrates

Answer 9

Polysaccharides; long chains of simple sugars. Examples include whole grains, legumes, and vegetables.

Question 10

Glycemic index (GI)

Answer 10

Number (0–100) assigned to a food source that represents the rise in blood sugar after consuming the food.

Question 11

Glycemic load (GL)

Answer 11

Similar to glycemic index but takes into account the amount of food (carbohydrate) eaten.

Question 12

Muscle protein synthesis

Answer 12

Process by which new muscle proteins are formed and a muscle grows or repairs at the molecular level.