chapter 3

Question 1

classifications of carbs

Answer 1

simple and complex

Question 2

*simplest form of carb
*smallest form of molecule; cannot be broken down anymore, is absorbed as is

Answer 2

monosaccharides

(ex: sucrose, lactose, maltose)

Question 3

sweetness scale in order of least to most sweet monosaccharides

Answer 3

galactose -> glucose -> fructose

Question 4

made of 100 to 1000s of glucose molecules linked together, doesn’t taste sweet
(ex: starch, glycogen, fiber)

Answer 4

polysaccharides

Question 5

*stored in plants as a form of starch to an energy reserve until the plant will need to use for glucose (amylose and amylopectin)
*provides majority of calories in gains; comes from endosperm in grains
*cooking process will cause it to become sweeter in taste and more digestible

Answer 5

starch

Question 6

*starch version in mammals; stored energy when needed in liver and muscles
*no dietary source
*small amounts contained in shellfish such as scallops and oysters

Answer 6

glycogen

Question 7

*cannot be digested by human enzymes
*naturally occurs in plants as: whole grains, fruits, legumes, vegetables, nuts, and soy
*soluble and insoluble
*dietary, functional, and total

Answer 7

fiber

Question 8

*synonymous w/ carbs
*whole or refined

Answer 8

grains

Question 9

the fiber-rich outer layer that protects the seed and contains B vitamins and trace minerals

Answer 9

bran

Question 10

the middle layer that contains carbohydrates along w/ proteins

Answer 10

endosperm

Question 11

the small nutrient rich core that contains antioxidants, including vitamin E, B vitamins, and healthy fats

Answer 11

germ

Question 12

consist of the entire kernel of the grain; can be cracked, ground, or milled into flour

bran, endosperm, germ

Answer 12

whole grains

Question 13

a serving of grams is equal to how many carbs (g)

Answer 13

15g

Question 14

rich in starch but lack the fiber, vitamins, trace minerals, fat, and phytochemicals found in whole grains

enrichment is required to be fortified (e.g. white flour, bread, rice)

Answer 14

refined grains

Question 15

almost all of the calories in fruit come from

Answer 15

sugar

Question 16

where is fiber located in fruits

Answer 16

skin

Question 17

1 serving of fruit =

Answer 17

15g carbs

Question 18

provide the majority of calories in vegetables

Answer 18

starch and some sugars

Question 19

provide 3x more carbs than the same amount of watery vegetables

Answer 19

starchy vegetables

Question 20

carb sources

Answer 20

*grains
*fruit
*vegetables
*legumes
*dairy
*added sugars

Question 21

1 serving of dairy contains

Answer 21

12g carbs

Question 22

*virtually calorie free
*sweeter than sugar
*do not raise blood glucose levels

Answer 22

nonnutritive sweeteners (NNS)

Question 23

risks and benefits of nonnutritive sweetners

Answer 23

*weight management
*diabetes mellitus
*safety

Question 24

*sugar alcohols
*commercially synthesized
*incompletely absorbed
*GI side effects
*offer sweetness w/o promoting cavities

Answer 24

sorbitol, mannitol, and xylitol

Question 25

dietary guidelines recommend that adults and children consume at least 1/2 their grain servings from

Answer 25

whole grains

Question 26

RDA for total carb

Answer 26

130g

Question 27

fiber adequate intake

Answer 27

females: 22-28g/day males: 28-34g/day

Question 28

sugar DRI

Answer 28

equal or less than 10% of daily calories of foods containing added sugars

Question 29

how glucose makes other compounds

Answer 29

*glycogen *nonessential amino acids *carbohydrate-containing compounds *fat

Question 30

functions of carbohydrates

Answer 30

*glucose metabolism *primary function is to provide energy for cells *protein sparing (wound healing, lactation, pregnancy) *prevent ketosis

Question 31

increase in blood glucose levels

Answer 31

glycemic response

Question 32

determined by comparing the impact on blood glucose after 50g of food sample is eaten compared to the impact of 50g of pure glucose or white bread; may help diabetics and athletes

Answer 32

glycemic index

Question 33

*more accurately defines a food's impact on blood glucose levels *not reliable for choosing healthy diet

Answer 33

glycemic load

Question 34

*blood glucose concentration begins to drop *pancreas releases glucagon *stimulates liver to release glucose

Answer 34

postprandial state

Question 35

steps to carb metabolism

Answer 35

*fructose and galactose are converted to glucose in the liver *liver releases glucose to maintain blood sugar level *rise in blood sugar causes pancreas to release insulin *postprandial state