Week 4 - Carbs

Question 1

Name 3 monosaccharides

Answer 1

Glucose, galactose and fructose

Question 2

Food examples of glucose

Answer 2

Honey, sugar, fruit, confectionery, cakes, biscuits

Question 3

Food examples of fructose

Answer 3

fruit, vegetables & honey

Question 4

disaccharides are

Answer 4

2 monosaccharides joined by a glycosidic bond

Question 5

α (alpha) glycosidic bonds are ____ digested

Answer 5

easily

Question 6

β (beta) glycosidic bonds are ___ easily digested except _______

Answer 6

not

lactose by lactase

Question 7

sucrose is made from

Answer 7

glucose + fructose

Question 8

sucrose food examples

Answer 8

sugar beet & cane, added to manufactured foods, found naturally in fruit, veg and some cereals

Question 9

Lactose is made from

Answer 9

glucose + galactose

Question 10

lactose food/drink examples

Answer 10

milk and milk products

Question 11

Maltose food/drink examples

Answer 11

found in germinating grains as starch is broken down, eg, barley or wheat, manufacture of beer, malted drinks

Question 12

Maltose is made from

Answer 12

glucose + glucose

Question 13

Oligosaccharides are typically

Answer 13

3 -10 monosaccharide units

Question 14

Some oligosaccharides with α1-4 bonds are ___ digested e.g. ____

Answer 14

well

maltodextrins

Question 15

Some oligosaccharides with B1-4 bonds are ___ digested e.g. ____

Answer 15

poorly

insulin

Question 16

Poorly digested CHO passes to _____ and some is broken down by ____

Answer 16

large bowel

bacteria

Question 17

What do probiotics do?

Answer 17

control the growth of harmful bacteria

Question 18

Prebiotic’s are carbohydrates that ….

Answer 18

cannot be digested in the small intestine

Question 19

Prebiotics are food for

Answer 19

large bowel bacteria and aim to promote growth of healthy bacteria

Question 20

Polysaccharides are

Answer 20

long chain monosaccharide units (20+) arranged in straight or branched chains with α 1-4 links

Question 21

startch is ___ ___ eaten raw

Answer 21

quite indigestible

Question 22

what does milling do

Answer 22

disrupts cell walls

Question 23

Starch granules ____ when cooked with water and the starch forms a ____ that can be more easily digested by _____

Answer 23

swell

solution

enzymes

Question 24

If moist starchy foods are heated then cooled – the amylose and amylopectin will form ___

Answer 24

gels

Question 25

gels ____ (revert back) on further cooling forming resistant starch making digestion ___

Answer 25

retrograde

difficult

Question 26

____ _____ breaks down starch into shorter chain lengths & disaccharides

Answer 26

pancreatic amylase

Question 27

only ___ can be absorbed into the small intestine

Answer 27

monosaccharies

Question 28

how is glucose and galactose absorbed into the small intestine

Answer 28

by diffusion or active uptake

Question 29

how is fructose absorbed into the small intestine

Answer 29

active through specific pathway with maximum capacity

Question 30

H, Methane, CO2 is released as

Answer 30

wind/flatus

Question 31

Short chain fatty acids; acetic, propionic & butyric acid are absorbed by …

Answer 31

enterocytes & into the circulation used for energy or excreted into faeces

Question 32

Current UK CHO recommendations from sacn

Answer 32

Total CHO should provide a population average intake of 50% of energy

Question 33

we should have less than 5% from ___ ___

Answer 33

free sugars