Functions Of Carbs Proteins And Fats

Question 0

Where are carbs obtained

Answer 0

Almost exclusively from plant sources. Milk is exception.

Question 1

Carbs

Answer 1

1 of 3 macro nutrients, preferred energy source for brain, important source of energy for all cells, composed of carbon hydrogen and oxygen. Good sources are fruits, vegetables, and grains.

Question 2

Simple carbs

Answer 2

Contain one or two molecules, referred to as sugars, disaccharides (lactose, maltose, sucrose)

Question 3

Complex carbs

Answer 3

Long chains of glucose molecules, polysaccharides.

Question 4

Simple carbs

Answer 4

Monosaccharides (single sugar units)
Glucose fructose galactose
Disaccharides (pair of sugar units)
Maltose sucrose lactose

Question 5

Glucose

Answer 5

“Blood sugar” supplies cellular energy “fuel” most abundant carb.

Question 6

Fructose

Answer 6

“Fruit sugar” sweetest of all, fruits honey maple syrup

Question 7

Galactose

Answer 7

Not found free in nature, component of lactose “milk sugar” and some polysaccharides.

Question 8

Maltose

Answer 8

Primarily in germinating seeds. Product of polysaccharide digestion in GI tract.

Question 9

Sucrose

Answer 9

” table sugar” main energy ingredient in candy and other sweets, found in sugar cane sugar beets and some fruit. Composed of glucose and fructose.

Question 10

Lactose

Answer 10

“Milk sugar” USDA recommends that the average person limit their intake of any foods with added sugar.

Question 11

Polysaccharides

Answer 11

Consist of many glucose units linked together to form a long chain. Storage form of glucose. Starch glycogen fiber.

Question 12

Digestible Complex carbs

Answer 12

Starch and glycogen

Question 13

Indigestible complex carbs

Answer 13

Fiber cellulose hemicellulose, pectin

Question 14

Starch

Answer 14

Storage form of glucose in plants.

Question 15

Glycogen

Answer 15

Storage for, of glucose in animals.

Question 16

Function of carbs

Answer 16

Supplies energy
Prevent ketosis
Protein sparing
Sweetener

Question 17

Function of carbs and fats

Answer 17

Both supply energy for daily activities.

Question 18

Omega 6

Answer 18

Increase blood clotting
Increase inflammatory response

1 tablespoon a day

Question 19

Omega 3

Answer 19

Decrease blood clotting
Reduce risk of heart attack
Excess may cause hemorrhagic stroke
Large amounts may decrease inflammation pain with rheumatoid arthritis. 
 2 servings of fish per week.

Question 20

Essential fatty acids

Answer 20

Needed for immune function, vision,cell membrane, and production or hormone-like compounds.

Question 21

Functions of fat

Answer 21

Energy. While resting, while exercising, for storage. Carrier for fat soluble vitamins. A, D, E and K.
Many body functions. Cell membrane structure, proper brain functions, insulation to retain body heat. (Overweight people are always hot)
Flavor to foods.
Make us feel satiated.

Question 22

Function of proteins

Answer 22

Support growth and maintenance of body tissues (repair replace turnover and maintain). function as enzymes. Maintenance of fluid and electrolyte balance. Regulation of acid base balance. (Serve as buffers). Serve as anti bodies. Serve as secondary energy source. Function as transport proteins.