Unit 3

Question 1

Carbs part of healthy brain

Answer 1

energy source

• brain
• exercise

Question 2

Monosaccharides

Answer 2

• single sugars

- glucose, fructose, galactose

Question 3

Disaccharides

Answer 3

• pairs of monosaccharides

- maltose, sucrose and lactose

Question 4

polysaccharides

Answer 4

large chains of monosaccharides

Question 5

Glucose

Answer 5

blood sugar

part of every disaccharide

Question 6

Fructose

Answer 6

fruits and honey

- sweetest of all sugars

Question 7

Galactose

Answer 7

• naturally present in dairy products

Question 8

Maltose

Answer 8

Glucose + glucose

Question 9

Sucrose

Answer 9

glucose + fructose

Question 10

Lactose

Answer 10

glucose + galactose

Question 11

Disaccharide formation

Answer 11

formed by a condensation reaction, an OH group from an H atom from another glucose combine to create a molecule of water.
- broken apart by a hydrolysis reaction

Question 12

Glycogen

Answer 12

storage form of glucose in animals

• highly branched chains
• reserve energy

Question 13

Starch

Answer 13

Storage form of glucose in plants

• long, branches and unbranched chains
• found in grains legumes and root crops

Question 14

Fibre

Answer 14

structural part of plants 
- differ from starches 
2 classifications 
- soluble 
- insoluble 
- functional fibres 
-resistant starches

Question 15

Common harms of sugar

Answer 15

nutrient deficiency
obesity
dental

Question 16

recommended intake of sugar: canadas food guide

Answer 16

replace juice with water

- limit highly processed foods bc they add extra sugar

Question 17

recommended intake of sugar: DRI

Answer 17

no upper limit

- no more than 25% of total daily expenditure from sugar

Question 18

recommended intake of sugar: WHO and FAO

Answer 18

less than 10% of total daily expenditure

- less than 5% is better

Question 19

Sterols

Answer 19

cholesterol

• made by the liver
• animal products only
• makes bile, acids, hormones, Vit D
• structural component of cells
• plaque formation

Question 20

Plant sterols

Answer 20

• found at low levels in fruits, veggies, and nuts/cereal
• inhibit cholesterol absorption
  ~150-360mg/d recommended 2g/d

Question 21

Health effects of lipids

Answer 21

heart disease

• major risk factor - elevated blood cholestrol
• accumulates in arteries
• restricts blood flow
• can lead to heart attack

Question 22

atherosclerosis

Answer 22

thickening/hardening of arteries caused by build-up of plaque lining of an artery

• thickening/hardening of the internal medial layer of an artery
• artery becomes hard and inelastic

Question 23

trans/sat fat

Answer 23

increased heart disease risk

ex. animal fats, processed fats

Question 24

mono/poly unsat fat

Answer 24

decrease heart disease risk

ex. veg oils

Question 25

recommended intake of fat

Answer 25

no RDA or UL
DRI and Canada’s food guide
DV - 65 g fat, 20g sat fat, 300mg cholesterol
- 30% TEI for total fat

Question 26

amino acids for essential fats

Answer 26

linoleic acid: 5-10% TEI

linolenic acid: 0.6-1.2% TEI

Question 27

Why are proteins important

Answer 27

• building materials
• hormones
• enzymes
• fluid balance
• acid-base balance
• transporters
• antibodies
• provides energy and glucose
• blood clotting
• vision

Question 28

Amino Acids

Answer 28

Contains N,O,C,H

20 amino acid

Question 29

Protein-energy malnutrition

Answer 29

insufficient intake of protein, energy or both

• most prevalent form of malnutrition
• impact or children - poor growth
• may impact certain adults

Question 30

infections from degredation of antibodies

Answer 30

• dysentery
• anemia
• heart failure and death

Question 31

Recommended intake of protein and AA’s

Answer 31

reasons we need dietary intake 
- to obtain essential AA's 
- to supply nitrogen to make other proteins 
These recommendations: 
- protein balance 
- mixed protein quality 
AMDR: 10-35%