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HeaL 257 > Quiz 2: CHO's > Flashcards

Quiz 2: CHO's Flashcards

1
Q

Chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms.

A

Carbohydrates

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2
Q

____ are the primary ingredient of staple foods (ie, pasta, rice, cassava, beans, & brad).

A

Carbohydrates

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3
Q

Carbohydrates consist of ____, _____, and _____.

A

carbon
hydrogen
oxygen

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4
Q

What are the 3 types of carbohydrates?

A
  1. Simple sugars
  2. Complex carbohydrates
  3. Total fiber
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5
Q

It’s recommended that carbohydrate intake be ___ - ___% of total calories.

A

45 - 65

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6
Q

Simple sugars and complex carbohydrates supply ___ calories/gram

A

4 (kcal/gram)

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7
Q

Dietary fiber indirectly supplies ___ calories/gram (when digested by bacteria in the colon).

A

2 (kcal/gram)

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8
Q

What is carbohydrates main function?

A

provide bodies with MAJOR SOURCE of ENERGY

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9
Q

CARBOHYDRATES also have other functions in the _____ and _____ systems, blood ______, and ____.

A

immune
reproductive
clotting
DNA

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10
Q

Carbohydrates that consist of glucose, fructose, or galactose molecule, or a combination of glucose and either fructose or galactose. This type of sugar also included high-fructose corn syrup and alcohol sugars.

A

Simple sugars

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11
Q

The only simple sugar the body can use to form energy.

A

Glucose

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12
Q

Excess glucose is converted to ___ and ___

A

fat

glycogen

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13
Q

The cells in the brain, blood, and kidneys require a constant supply of energy from _____.

A

glucose

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14
Q

Storage form of glucose.

A

Glycogen

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15
Q

What is glycogen?

A

The storage form of glucose

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16
Q

Glycogen is produced only by ____.

A

Animals

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17
Q

Glycogen is stored in the _____ and ____

A

liver

muscles

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18
Q

What is the most commonly used food additive?

A

simple sugars

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19
Q

All simple sugars must be listed in order of _____ in the _____.

A

weight (in the)

ingredients

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20
Q

Teaspoons of Sugar =

A

grams of sugar/4

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21
Q

Simple sugar provide only _____.

A

calories

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22
Q

Alcohol sugars are also referred to as “____”,

A

“polyols”

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23
Q

Alcohol sugars are _____ digested.

A

incompletely

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24
Q

Xylitol, mannitol, and sorbitol are examples of what?

A

alcohol sugars or ‘polyols”

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25
Q

Alcohol sugars do not promote ______ _____.

A

tooth decay

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26
Q

Artificial sweeteners are non-_____.

A

non-nutritive

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27
Q

Meaning not a significant course of energy or nutrients.

A

non-nutritive

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28
Q

Sucrose

A

table sugar

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29
Q

Aspartame (NutraSweet, Equal Sugar Imitator) is the only artificial sugar that provides _____ kcal/gram.

A

4 (cal/gram)

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30
Q

The only artificial sweetener that provides 4 kcal/gram

A

Aspartame

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31
Q

The first artificial sweetener introduced in the 1800s.

A

Saccharin

32
Q

First artificial sweetner

A

Saccharin

33
Q

Saccharin is the artificial sweetener used in what product?

A

Sweet and Low

34
Q

Sucralose is the artificial sweetener used in what product?

A

Splenda

35
Q

Saccharin is ____ times sweeter than sucrose or table sugar.

A

300 times (sweeter than sucrose)

36
Q

Type of artificial sweetener used in WWII due to a sugar shortage.

A

Saccharin

37
Q

Aspartame is the artificial sweetener used in what product?

A

NutraSweet/ Equal sugar twin

38
Q

Products containing ____ must carry a warning for people with certain conditions

A

aspartame

39
Q

Sucralose is the artificial sweetener used in what product?

A

Splenda

40
Q

Sucralose/Splenda is made from ____.

A

sucrose

41
Q

Splenda or Sucralose is ___ times sweeter than sucrose.

A

600 (times)

42
Q

_____ is an artificial sweetener that can be used in HOT AND COLD PRODUCTS.

A

Sucralose or Splenda

43
Q

___ is a genetic disorder sometimes associated with aspartame.

A

PKU

44
Q

Form of carbohydrates found in starchy vegetables, grains, dried beans, and many types of dietary fiber.

A

Complex carbohydrates

45
Q

Carbohydrates containing many molecules of monosaccharides linked together.

A

Polysaccharides

46
Q

List the 3 major types of polysaccharides.

A

starch
glycogen
dietary fiber

47
Q

Polysaccharides consisting of 3 to 10 monosaccharides.

A

Oligosaccharides

48
Q

Fiber is low in _____.

A

calories

49
Q

____ prevents constipation.

A

fiber

50
Q

fiber may lower risk of ____, _____, and _____.

A

heart disease
obesity
diabetes

51
Q

Recommended intake of fiber is between ____ - ____ grams/day.

A

28 - 35

52
Q

What are 3 great sources of fiber?

A

Fruits

Vegetables & whole grains

53
Q

List 3 types of fiber.

A

Functional fiber
Dietary fiber
Total fiber

54
Q

Total fiber consists of….

A

Functional fiber + Dietary fiber

55
Q

Specific types of non-digestible carbohydrates that have beneficial effects on health.

A

Functional fiber

56
Q

functional fiber creates a feeling of _____, slows the absorption of ____, prevents _____, and decreases ____ and _____ absorpotion.

A 
fullness
glucose
constipation
fat (and)
cholesterol (absorption)
57
Q

_________ fiber can slow down glucose absorption, which is good for diabetes.

A

functional (fiber)

58
Q

Naturally occurring, intact forms of non-digestible fiber in plants and “woody” plant cell walls.

A

Dietary fiber

59
Q

Type of fiber found in oat and wheat bran; plant cellulose, fruits and veggies, and raffinose in dried beans.

A

dietary fiber

60
Q

The recommended daily intake of fiber is based on ____ fiber.

A

total

61
Q

The sum of functional and dietary fiber.

A

Total fiber

62
Q

______ fibers combine chemically with water.

A

soluble

63
Q

____ fibers do not combine chemically with water.

A

insoluble

64
Q

Soluble fibers combine chemically with _____.

A

water

65
Q

_____ fiber found in oats, barley, fruit, psyllium.

A

soluble fibers

66
Q

Both soluble and insoluble fiber slows glucose ____ and reduces ____ & ________ absorption.

A

absorption
fat
cholesterol

67
Q

insoluble fiber is found in some ___ and ____.

A

bran and legumes

68
Q

When cell membranes have reduced sensitivity to insulin , more insulin is required to transport a given amount of glucose into cells.

A

insulin resistance

69
Q

High blood glucose levels due to the body’s inability to use insulin normally, or to produce enough insulin.

A

Type 2 Diabetes

70
Q

Carbohydrate-containing foods are classified by how much they increase _______ _____________.

A

blood glucose

71
Q

Measure of how much blood is raised by a 50-gram portion of a carbohydrate containing food, compared to 50 grams of glucose or white bread.

A

Glycemic index

72
Q

Specific types of non-digestible carbohydrates that have beneficial effects on health.

A

functional fiber

73
Q

Specific types of non-digestible carbohydrates that have beneficial effects on health.

A

functional fiber

74
Q

Specific types of non-digestible carbohydrates that have beneficial effects on health.

A

functional

75
Q

naturally occurring types of…

A

dietary fiber

76
Q

Naturally occurring types of non-digestible carbohydrates…

A

Dietary (fiber)

HeaL 257 (6 decks)

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