Module 2 - Carbohydrates

Question 1

sucrose

Answer 1

glucose + fructose

Question 2

lactose

Answer 2

glucose + galactose

Question 3

hexose monosaccharides

Answer 3

monosaccharides with 6 carbons including glucose, fructose, and galactose; needed to build more complex carbohydrates

Question 4

pentose monosaccharides

Answer 4

needed to build DNA or RNA

Question 5

t/f? Most research shows that ribose supplementation in humans improves athletic performance.

Answer 5

False

Question 6

oligosaccharides

Answer 6

made up of 3-9 monosaccharides

Question 7

polysaccharides

Answer 7

made up of more than 9 monosaccharides

ex. starch

Question 8

Simple Carbohydrates

Answer 8

monosaccharides, disaccharides, sugar alcohols,

Question 9

Sugar alcohols

Answer 9

fewer calories than glucose and often used as sugar replacers in sugar free foods which reduces the number of calories but does not make it zero

Question 10

most commonly consumed carbohydrates:

Answer 10

glucose, fructose, lactose, sucrose, maltose, starch and fibre

Question 11

galactose

Answer 11

monosaccharide that is converted to glucose by the liver

Question 12

tagatose

Answer 12

fructose isomer created in lab which is 90% sweeter and has fewer calories than glucose therefore it can be used in diabetic candy and sugar free foods.

Question 13

disaccharide formation and digestion reactions:

Answer 13

condensation reaction forms disaccharides out of two monosaccharides, hydrolysis reaction separates disaccharides into two monosaccharides

Question 14

maltose

Answer 14

disaccharide produced when starch breaks down

Question 15

glycogen

Answer 15

storage form of glucose found in liver and muscles

Question 16

amylose

Answer 16

polysaccharide; a plant starch made of glucose molecules

Question 17

cellulose

Answer 17

polysaccharide; a form of dietary fibre

Question 18

simple sugar:

Answer 18

monosaccharides

Question 19

mouth

Answer 19

start of digestion; mechanical and chemical digestion

Question 20

amylase

Answer 20

salivary amylase breaks down amylose which is a polysaccharide plant starch

Question 21

gastric emptying

Answer 21

moving food from stomach to small intestine; delayed by fibre creating a feeling of satiety

Question 22

small intestine:

Answer 22

duodenum, jejunum and ileum; 10-20ft long; 1in diameter; villi and microvilli contribute to large surface area;

Question 23

villi

Answer 23

contain an artery, vein, and lymphatic capillary,

Question 24

collection of microvilli

Answer 24

brush border

Question 25

chemical digestion in small intestine

Answer 25

pancreatic amylase and brush border enzymes

Question 26

brush border enzymes

Answer 26

maltase, sucrase, lactase

Question 27

lactose intolerance

Answer 27

condition where individuals can’t digest disaccharide lactose due to hypolactasia which is a reduction in lactase activity.

Question 28

what milk is recommended for people with lactose intolerance?

Answer 28

goats milk because it has a lower concentration of lactose mass/volume

Question 29

what % of Canadians self report lactose intolerance

?

Answer 29

16%

Question 30

what are symptoms of lactose intolerance?

Answer 30

diarrhea, abdominal bloating and pain, flatulence, and nausea

Question 31

primary vs secondary lactose intolerance?

Answer 31

primary: changes in expression of the LCT gene leading to a reduction in lactase after age 2-3
secondary: congenital lactase deficiency where a newborn does not produce lactase at birth

Question 32

lactase persistent:

Answer 32

people who can consume large quantities of dairy containing lactose with no symptoms

Question 33

3 genotypes associated with lactose tolerance:

Answer 33

homozygous persistent: no symptoms
heterozygous: less lactase produced resulting in symptoms if there is intestinal injury or disturbance
homozygous non-persistent: least amount of lactase, likely to present symptoms

Question 34

where is lactase persistence most and least common globally?

Answer 34

most: northwestern Europe
least: africa, caribbean, Mexico, asia

Question 35

what might help with lactose intolerance aside from enzyme supplements or lactose free dairy?

Answer 35

consuming full fat milk which causes a delay in gastric emptying.

Question 36

where are carbohydrates absorbed

Answer 36

once broken down in bush border, absorbed in upper small intestine

Question 37

how are carbs absorbed?

Answer 37

fructose: facilitated diffusion

glucose and galactose: active transport

Question 38

what regulates phase of glucose? blood sugar

Answer 38

insulin, glucagon, epinephrine

Question 39

Which organ is responsible for converting galactose to glucose?

Answer 39

liver

Question 40

what are the different categories for recommended carb intake?

Answer 40

total carbohydrate intake
free sugar intake
fibre intake
grain product intake

Question 41

what is glucose used for in the body?

Answer 41

glycolysis to provide energy for our cells.

Question 42

what is a whole grain made up of?

Answer 42

endosperm
bran
germ

Question 43

what does grain refining do?

Answer 43

removes bran and germ

Question 44

what is missing from refined grains in terms of nutrients

Answer 44

fibre
vitamin b
minerals
antioxidants
vitamin e

Question 45

what does research indicate about people who consume whole grains daily

Answer 45

lower body mass index BMI, cholesterol, blood sugar,

Question 46

what is the RDA for carbs?

Answer 46

130 grams of carbs per day

Question 47

define ketosis:

Answer 47

increase in kept acid production by the liver which can provide alternate fuel to the brain when blood glucose levels are low

Question 48

AMDR for carbs?

Answer 48

45-65% of total calories consumed.

Question 49

‘bliss point’. What does this term refer to?

Answer 49

The perfect level of sweetness of a product

Question 50

One of the reasons that added sucrose is detrimental to our health is that the monosaccharide (fill in blank) is converted to (fill in blank) in the liver.

Answer 50

fructose, fat