4-2 Food Nutrition
Simple forms of carbohydrates are called ____, and larger, more complex forms are called either ____ or ____
sugar starches fibers
____ cosists of a chain of glucose units with many branches, providing even more sites for enzyme action than amylopectin.
Glycogen
a fiber that is not easily metabolized by intestinal bacteria
nonfermentable fiber
The definition of fiber has recently been expanded to include both the ____ fiber and ____ fiber
dietary functional
For the most part, sugars and other carbohydrates in foods are eventually converted to ____ in the liver, and this goes on to serve as a source of ____ for cells
glucose fuel
glucose bonded to glucose
maltose
The simple carbohydrates contain only one or two sugar units and are called ____ and ____, and they're lumped under one category listed as ____
monosaccarides disaccharides sugars
a viscous fiber consisting of chains of galactose, mannose, and other monosaccharides
mucilages
In many foods, many simple-sugar units are bonded together to form a chain known as a ____, and also known as ____ or ____. Listed as "othe rcarbohydrates"
polysaccharide complex carbohydrates starch
Fructose is absorbed by the _____ and then transported to the ____, where it is quickly metabolized
small intestine liver
Most food contain mixtures of ____ and _____ fibers
soluble insoluble
____ are digestable, wheres _____ are not
starches fibers
Most glucose comes from the digestion of _____ and _____ from our food.
starches sucrose
The disaccharides in food are ___, ____, and ____
sucrose lactose maltose
A simple carbohygrade with the chemical compostion is CH2O
sugar
_____ is the major monosaccaride found in the body., also known as _____ and ____ in the blood stream
Glucose dextrose blood sugar
Plants store carbohydrates in two forms of starch digestible by humans called ____ and ______
amylose amylopectin
_____ is highly branched chain and makes up 80% of digestible starches in the diet
Amylopectin
____ is another complex carbohydrate in plants and cannot be digested by humans
Cellulose
The fiber group is comprised of the carbohydrates ___, ____, ____, ____, and ____ and the noncarbohydrate ____. These are lumbped together under the term dietary fiber
Cellulose hemicelluloses pectins gums musilages lignin
_____ are formed when two monosaccharides combine
Disaccharides
____ is a class made of mostly polysaccharides, but they differ from starches as the chemical bonds that join the individual sugar units cannot be digested by human enzymes in the GI tract
Fibers
fiber found in food
dietary fiber
the conversion of carbohydrates to alcohols, acids, and carbon dioxide without the use of oxygen
fermentation
a six-carbon monosaccharide that usually exists in a ring form, found in fruits and honey
fructose
fiber added to foods that has been shown to provide health benefits
functional fiber
a six-carbon monosaccharide that usually exists in a ring form, closely related to glucose
galactose
a nonfermentable fiber containing xylose, galactose, glucose, and other monosaccharides bonded together
hemicellulose
a nonfermentable fiber made up of multiringed alcohol structure
lignins
Simple sugar that is not broken down further during digestion
monosaccaride
Monosaccharide or disaccharide in the diet
simple sugar
Most maltose that we ultimately digest in the small intestine is produced during our own digestion of ____
starch
fructose bonded to glucose
sucrose
a fiber that is readily fermented by bacteria in the large intestine
viscous fiber
Most carbohydrate molecules are composed of ___, ___, and ____ atoms
carbon, hydrogen, oxygen
an undigestible nonfermenteable straight-chain polysaccharide made of glucose molecules
cellulose
The most common monosaccarides are ____, ____, and ____
glucose fructose galactose
glucose bonded to galactose
lactose
After lactose is digested and absorbed, galactose arrives in the ____, and there it is either transformed into ____ or further metabolized in ____
liver glucose glycogen
_____ results when starch is broken down to just two glucose molecules bonded together
maltose
a carbohydrate made of multiple units of glucose attached together in a form the body can digest
starch
_____ is usually found bonded to glucose in lactose
Galactose
a digestible branched-chain type of starch composed of glucose units
amylopectin
a digestible straight-chain type of starch composed of glucose units
amylose
_____ is another common monosaccharide found naturally in fruits and forms half of each _____, also called ____
frucose sucrose molecule fruit sugar
Much of the ____ in the diet is metabolized to ____
galactose glucose
Most of the free fructose in our diets come from the use of ____
high-fructose corn syrup
____ forms when glucose bonds with galactose during the synthsis of milk
luctose
_____ are the simple sugar units that serve as the basic unit of all carbohydrate structures
Monosaccarides
Substances in plant foods not digested by the processes that take place in the stomach or small intestine
fiber
Polysaccharides may contain ____ glucose units and are found in ____, ____, and ____
1000+ grains vegetables fruits
____ is digested more rapidly and raises blood glucose much more readily than ____
Amylopectin Amylose
class of sugars formed by the chemical bonding of two monosaccharides
disaccharide
a viscous fiber containing chains of galacturonic acid and other monosaccharides
pectin
carbohydrates containing many glucose units, from 10 to 1000 or more
polysaccharides
____ comprises about 20% of the digestible starch found in vegtables, beans, breads, pasta and rice
Amylose
____ forms when the two sugars glucose and fructose bond together
Sucrose
____ include a group of short-chain carbohydrates or oligosaccharides, resistant to digestion but fermented by bacteria in the colon
Prebiotics
grains containing the entire seed of the plant
whole grains