Nutrition Unit 3 Carbohydrates

Question 1

Carbohydrates (CHO):
Compounds composed of single or multiple sugars.
Carbohydrates are composed of what elements?

Answer 1

Carbon
Hydrogen
Oxygen

Question 2

Making Carbohydrates

What is the process by which green plants make carbohydrates? Briefly describe the process:

Answer 2

Photosynthesis

Plants combine carbon dioxide, water and the sun’s energy to make glucose.

Question 3

Carbohydrate Structure
Simple carbohydrates include monosaccharides and disaccharides.

Define monosaccgaride and disaccharide. Under each give three examples. Where is each example found.

Answer 3

Monosaccharide: Single sugar units

• Glucose
• Fructose
• Galactose

Disaccharide: Pairs of single sugar linked together.

• Lactose
• Maltose
• Sucrose

Question 4

Which of the monosaccharides is most used by the body?

Answer 4

Glucose

Question 5

Condensation or Dehydration Synthesis

Answer 5

A reaction in which two molecules are joined, accompanied by a loss of water.

Question 6

Hydrolysis

Answer 6

Splitting of a compound by the addition of water.

Question 7

Complex carbohydrates are also called Polysaccharides because they are compounds of long strands of glucose units linked together. Name three

Answer 7

• Starch
• Glycogen
• Fibers (Cellulose)

Question 8

Which of the three Polysaccharides is the storage form of glucose in animals and humans?

Answer 8

Glycogen

Question 9

Which of the three Polysaccharides is the storage form of glucose in plants?

Answer 9

Starch

Question 10

Fiber

Answer 10

Fibers are indigestible parts of plant foods, largely non starch polysaccharides that are not broken down by human digestive enzymes in the intestinal tract, although some are digested by resident bacteria in the colon. Most fiber-rich foods supply a mixture of different types of fibers. Higher fiber foods include whole grains, fruits, vegetables, legumes, nuts/seeds.

Question 11

Soluble Fiber

Answer 11

Food components that readily dissolve in water, become viscous, and often impart gummy or gel-like characteristics to food. An example is pectin from fruit, which is used to thicken jellies.

Question 12

Insoluble Fiber

Answer 12

The tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water.

Question 13

Grain Structure Wheat Kernel:

Part of the wheat plant used to make wheat flour.

Answer 13

Husk: Outer, inedible part of a grain. Also called chaff.

Bran: Protective fibrous coating around the grain (fiber, B
Vitamins, trace minerals). Example: Fe, Zn, Cu, Mg,
Phytochemicals.
Endosperm: The starchy part of the kernel that nourishes
the seed as it sprouts; the bulk of the edible
part of the grain. It has CHO and PRO.

Germ: The nutrient-rich inner part of a grain that grows
into a wheat plant, containing B Vitamins and
Vitamin E.

Question 14

Husk

Answer 14

Outer, inedible part of a grain. Also called chaff.

Question 15

Bran

Answer 15

Protective fibrous coating around the grain (fiber, B Vitamins, trace minerals). Example: Fe, Zn, Cu, Mg, Phytochemicals.

Question 16

Endosperm

Answer 16

The starchy part of the kernel that nourishes the seed as it sprouts; the bulk of the edible part of the grain. It has CHO and PRO.

Question 17

Germ

Answer 17

The nutrient-rich inner part of a grain that grows into a wheat plant, containing B Vitamins and Vitamin E.

Question 18

100% Whole Grain

Answer 18

The grain is entirely whole grain

Question 19

Whole-Wheat Flour

Answer 19

Flour made from whole-wheat kernels

Question 20

Wheat Flour

Answer 20

Any flour made from wheat, including white.

Question 21

Enriched, Fortified

Answer 21

Nutrients added to a refined food product.