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86 Cards in this Set
- Front
- Back
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Q. What are the two main groups of carbohydrates? |
A. Simple and complex. |
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Q. What are the two types of simple carbs? |
A. Monosaccharides and Disaccharides. |
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Q. Are Glucose, Fructose, and Galactose monosaccharides or disaccharides? |
A. Monosaccharides. |
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Q. Name the two groups of complex carbs. |
A. The two groups of complex carbs are Oligosaccharides and Polysaccharides. |
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Q. Which form of carbohydrate is commonly referred to as blood sugar? |
A. Glucose. (It is commonly found in fruits, veggies and honey). |
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Q. Which body part converts single sugars into glucose? |
A. The liver. |
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Q. Which is the sweetest of all sugars? |
A. Fructose. |
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Q. What single sugar combines with glucose to make lactose? What kind of food products is lactose found in? |
A. Galactose. Dairy and milk products. |
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Q. What are the two types of bonds that exist? |
A. Alpha and beta bonds. |
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Q. Which type of bonds can not be easily broken down and are difficult to digest? |
A. Beta bonds. |
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Q. List the three kinds of sugars that are classified as disaccharides. |
A. Maltose, Sucrose, and Lactose. |
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Q. Sucrose is a combination of which two sugars? What type of bond does it have? |
A. Fructose and glucose. Alpha bond. |
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Q. Lactose is a combination of which two sugars? What type of bond does it have? |
A. Glucose and galactose. Beta bond. |
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Q. Maltose is a combination of which two sugars? What type of bond does it have? |
A. Glucose and glucose. Alpha bond. |
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Q. What kind of food/beverage is maltose found in mostly? |
A. Alcoholic beverages. |
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Q. Oligosaccharides are short carbohydrate chains of how many monosaccharides? |
A. 3-10 monosaccharides make up an oligosaccharide. |
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Q. What kind of foods are oligosaccharides found in? |
A. Dried beans, peas, lentils, cabbage, and onions. |
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Q. Polysaccharides are carbohydrate chains made out of how many glucose molecules? |
A. 100-1000 |
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Q. Are the glucose molecules that make up polysaccharides linked by alpha or beta bonds? |
A. Both alpha and beta bonds! |
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Q. Which bonds are easily broken down? |
A. Alpha bonds. |
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Q. What is the major digestible polysaccharide that is found in our diet? |
A. Starch. |
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Q. What food sources are starch found in? |
A. Potatoes, beans, breads, pasta and rice. |
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Q. What are the two types of starches called? |
A. Amylose and amylopectin |
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Q. What are the two digestible polysaccharides? |
A. Starch and Glycogen |
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Q. Where is glycogen found in animals? |
A. The liver and muscles. |
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Q. What is an indigestible polysaccharide? Where is it found? |
A. Fiber. It is found in plants. |
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Q. Fiber's monosaccharide chains are linked by which types of bonds? |
A. Beta bonds. (These aren't broken down by human digestive enzymes) |
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Q. Fiber is either soluble or __________? |
A. Insoluble. |
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Q. Fiber is metabolized by bacteria in which intestine? Large intestine or small? |
A. Large intestine. |
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Q. Insoluble fiber is found in which part of the cell wall in veggies and grains? |
A. The structural wall or (outer layer). |
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Q. True of False? |
A. True! |
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Q. True or false? Insoluble fibers dissolve easily in water and become a gel like consistency. |
A. False. The correct answer is soluble fibers dissolve easily in water and become a gel like consistency. |
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Q. What are some examples of insoluble fibers? |
A. Cellulose, hemicellulose and lignin. |
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Q. What are some examples of soluble fibers? |
A. gum, pectin, and mucilage. |
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Q. What kind of foods is soluble fiber found in? |
A. Oat bran, fruits, legumes and psyllium. |
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Q. What is the recommended intake of carbohydrates? |
A. It is recommended to consume 45-65% of total energy intake as carbs. |
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Q. True or false? The best sources of carbs are whole grains, legumes, fruits, and veggies. |
A. True. |
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Q. What are three functions of digestible carbohydrates? |
A. They provide the most efficient energy. They prevent ketosis. |
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Q. Carbohydrates are the preferred fuel for the Nervous tissue and ___________? |
A. Red blood cells |
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Q. Inadequate carbohydrate consumption causes the body to break down what to make glucose? |
A. Amino acids. |
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Q. When carbohydrate intake is less than 50g, protein will be used to make what? (Hint: Red blood cells and nervous tissue require a continuous supply of this). |
A. Glucose. |
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Q. True or false? |
A. False. When carb intake is inadequate, there is incomplete breakdown of fats which results in the production of ketones. (This accumulation of ketones is called ketosis). |
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Q. True or false? |
A. True! |
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Q. List four functions of indigestible carbohydrates. |
A. - Promotes bowel health - Promotes weight control - Enhances blood glucose control - Reduces cholesterol absorption |
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Q. True or false? Insoluble fibers aid in enlarging stool size. This stimulates intestinal muscles to ease passage of stools to aid elimination. |
A. True! |
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Q. True or false? Soluble fiber promotes regularity in the bowels and decreases diverticulosis which could lead to hemorrhoids. |
A. False. Insoluble fiber promotes regularity in the bowels and decreases diverticulosis which could lead to hemorrhoids. |
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Q. True or false? A diet high in insoluble fiber fills you up without contributing many calories, slows gastric emptying and delays hunger. |
A. False. A diet high in soluble fiber fills you up without contributing many calories, slows gastric emptying and delays hunger. |
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Q. True or false? Soluble fibers slow glucose absorption from the small intestine and contribute to better blood glucose regulation. |
A. True! (This can also be helpful with the treatment of type 2 diabetes). |
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Q. Soluble fibers help reduce blood cholesterol by inhibiting absorption of cholesterol and _______? |
A. Bile acids. (This reduces the risk of cardiovascular diseases and gallstones). |
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Q. What are some risks of a high sugar diet? |
A. Risks of a high sugar diet include; - weight gain/obesity - cardiovascular disease - Increasing risk of dental carries - Type 2 Diabetes - hypertension - cancer - dimentia |
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Q. Lactose intolerance occurs as a result of insufficient __________? |
A. Lactase |
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Q. True or false? |
A. False. Lactose intolerance is not a milk allergy. Lactose molecules from milk remain in the intestines providing food for bacteria which result in bloating, abdominal discomfort and diarrhea. |
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Q. Individuals who consume little or no milk products are at risk of developing deficiencies for what three things? |
A. Calcium, Vitamin D, and Riboflavin. |
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Q. What type or types of carbohydrate digestion happen in the mouth? |
A. Mechanical and chemical |
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Q. Which enzyme begins the digestion of starch in the mouth? |
A. Salivary Amylase. |
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Q. True or false? Carbohydrates aren't digested by the stomach. |
A. True. Proteins are digested in the stomach, not carbs. |
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Q. The pancreas secretes which enzyme that aids in breaking down starches into shorter glucose chains? |
A. Pancreatic amylase. |
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Q. Which enzyme digests maltose by producing glucose + glucose? (In small intestine) |
A. Maltase. |
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Q. Which enzyme digests sucrose by producing glucose + fructose? (In small intestine) |
A. Sucrase. |
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Q. Lactase digests what sugar to produce glucose + galactose? (In small intestine) |
A. Lactose. |
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Q. True or false? A lot of carbohydrate digestion happens in the large intestine. |
A. False. The large intestines only break down insoluble fiber by bacteria or excrete carbs as waste. |
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Q. What is the only form of carbohydrate that can be absorbed? |
A. Monosaccharides. |
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Q. Once absorbed, monosaccharides travel in which vein to the liver where they are then converted to glucose? |
A. Portal vein. |
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Q. After what glucose needs to be used for various functions what is the leftover glucose synthesized into? |
A. Glycogen. (This is then stored in the liver and muscle) |
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Q. What happens to excess glucose once energy requirements are met and glycogen storage sites are full? |
A. Excess glucose is stored as fat in the adipose tissue. |
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Q. What is the term for when blood glucose levels are elevated? |
A. Hyperglycemia |
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Q. Hypoglycemia is when blood glucose levels are elevated OR below normal levels? |
A. Below normal levels. |
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Q. Which two hormones help regulate blood glucose levels? |
A. Insulin and Glucagon. |
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Q. Low blood glucose levels stimulate the release of which hormone? |
A. Glucagon. |
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Q. High blood glucose levels stimulate the release of which hormone? |
A. Insulin. |
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Q. What are the two main roles that glucagon plays to regulate blood glucose levels? |
A. - Increases blood glucose - Stimulates glycogen breakdown & gluconeogenesis |
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Q. What are some functions that insulin plays in regulating blood glucose? |
A. - Decreases blood glucose levels - Stimulates glucose intake into cells - Stimulates glycogen synthesis |
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Q. What is diabetes? |
A. When blood sugar levels are higher than normal. |
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Q. Type 1 Diabetes is when the body cannot efficiently produce which hormone? |
A. Insulin. |
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Q. What is type 2 Diabetes? |
A. The inability of the body's cells to respond to insulin. |
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Q. What are some effects of consuming excessive refined carbohydrates? |
A. - Spiked insulin - constant hunger - cravings - weight gain - difficulty losing weight |
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Q. True or false? Insulin is known as the fat storage hormone. |
A. True! |
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Q. The Glycemic Index is a measure of the extent to which a particular food can raise what? |
A. The blood glucose concentration which elicits an insulin response. |
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Q. List some foods with high GI values. |
A. Potatoes, breads, gatorade, short grain white rice, jelly beans, and honey. |
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Q. Why might the glycemic load be a better indicator of a foods glucose response? |
A. The glycemic load takes into account the amount of carbs consumed, while the GI doesn't. |
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Q. What are some of the effects that chronically high insulin can have on the body? |
A. - High blood triglycerides - Increased fat deposit in tissues - Increased fat synthesis by the liver - More rapid return of hunger after a meal |
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Q. What are some bad sources of carbs? |
A. Refined carbs(white breads, pastries, etc), High fructose corn syrups, soft drinks |
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Q. What are the two main classes of sweeteners? |
A. Nutritive sweeteners and alternative sweeteners. |
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Q. Monosaccharides (glucose, fructose, galactose) and disaccharides (sucrose, lactose, and maltose) are what class of sweetener? |
A. Nutritive sweeteners. |
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Q. Saccharin, Aspartame, Acesulfame K are what class of sweeteners? |
A. Alternative sweeteners. |
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Q. Sucralose, stevia, and agave nectar are what class of sweetener? |
A. Alternative sweeteners. |
