nutrition ch. 4 hw

what are some characteristics of sugar alcohols?

- contribute fewer calories than sugars - absorbed and metabolized more slowly

sugar alcohols are advantageous in food products because they...

- do not promote dental caries - are more slowly metabolized than sugar - provide fewer calories than sugar

high-fructose corn syrup is widely used in food processing because

- it is less expensive than sugar - has better shelf-stability than sugar

what are some artificial sweeteners that can be used in baking goods?

- neotame - acesulfame-K - sucralose

what some nonnutritive sweeteners are currently available in the food supply in the United States?

- neotame - aspartame - acesulfame-K

what are some of the appropriate uses of aspartame?

- sugar-free chewing gum - diet soft drinks - toppings

what are some characteristics of polysaccharides?

- they are made of single-sugar units that are bonded together to form a chain - they are sometimes called starches or complex carbohydrates - they are found in grains, vegetables, and fruits

acesulfame-K is how much sweeter than sugar?

200 times

aspartame supplies 4 kcal per gram, but it's _______ , so only a small amount is used to sweeten food products

200 times sweeter than sugar

according to the food and nutrition board, carbohydrates should provide ______ % to _______ % of total calories in the diet

45% to 65%

what is the guideline that is set at a level 100 times than the level at which no harmful effects were noted in animal studies?

Acceptable Daily Intake (ADI)

stevia is an alternative sweetener derived from...

a south american shrub

which type of starch makes up 80% of digestible starches in the diet?

amylopectin

name the long, straight-chain type of starch that makes up about 20% of digestible starch

amylose

which polysaccharides are digestible by humans?

amylose and amylopectin

people with phenylketonuria (PKU) should avoid the artificial sweetener _______ because of its high phenylalanaine content

aspartame

which alternative sweetener contains the amino acids phenylalanine and aspartic acid?

aspartame

when a person consumes fiber, inadequate fluid intake can lead to what?

blockages in the intestine

sucralose is made by adding ______ to sucrose

chlorine

primary lactose maldigestion

chronically decreased production of lactose with no apparent cause; may cause abdominal pain, gas, and diarrhea after consumption of large quantities of lactose

T or F: aspartame is heat stable so it's appropriate for use in cooking

false

T or F: for weight management, use honey rather than table sugar (sucrose) to sweeten foods

false

T or F: neotame is not safe for use by individuals who have PKU

false

what is the conversation of carbohydrates to alcohols, acids, and carbon dioxide without the use of oxygen called?

fermentation

nutritionally similar to table sugar, honey contains...

fructose and glucose

_______ is also known as dextrose or blood sugar

glucose

after being ingested, galactose is converted to _______ by the liver

glucose

most of the fructose consumed in the diet is converted to _______ (another monosaccharide) in the liver

glucose

name the major monosaccharide found in the body

glucose

sucrose is made up of which who monosaccharides?

glucose + fructose

which monosaccharides are components of the milk sugar lactose?

glucose and galactose

which grouping contains all monosacchrides?

glucose, fructose, and galactose

treating cornstarch with acid and enzymes results in the production of...

high-fructose corn syrup

amylopectin

highly branches chain of glucose units

name the disaccharide known as "milk sugar"

lactose

lou han guo is the extract of...

monk fruit

which class of substances provides sweetness to foods and provides calories for the body?

nutritive sweeteners

how is the starch content of a food typically explained on a food label?

other carbohydrates

which type of carbohydrate is formed by linking many (ex. hundreds) of glucose units together?

polysaccharides

the "K" in the artificial sweetener acesulfame-K stands for...

potassium

where do enzymes break down the disaccharides sucrose, lactose, and maltose into monosaccharides, glucose, fructose, and galactose?

small intestine

amylose

straight chain of glucose units

excessive consumption of this type of sugar may have a laxative effect

sugar alcohol

_______ are used in some types of gum, breath mints, and candy because they are not readily metabolized by bacteria to acids in the mouth and this do not promote tooth decay

sugar alcohols

sucrose, glucose, dextrose, and maltodextrin are a few examples of ______ in food products

sugars

secondary lactose maldigestion

temporarily decreased production of lactose due to a specific cause, such as intestinal virus; may cause abdominal pain, gas, diarrhea after consumption of large quantities of lactose

the source of energy for carbohydrate production by plants comes from...

the sun through photosynthesis

T or F: amylase is an enzyme that is released from the salivary glands and the pancreas

true

T or F: an ADI is an estimate of the amount of a sweetener than an individual can safely consume on a daily basis over the lifetime

true

T or F: both fiber and starch are types of polysaccharides

true

T or F: honey contains spores of the bacterium Clostridium botulinum and can be fatal if given to infants

true

T or F: neotame is a non-nutritive, high-intensity sweetener that, depending on its food application, is approx 7,000 to 13,000 times sweeter than table sugar

true

T or F: salivary amylase is secreted in the mouth and begins the process of carbohydrate digestion in the human body

true

T or F: studies have shown that nearly all individuals with decreased lactase production can tolerate 1/2 or 1 cup of milk with meals

true

T or F: the artificial sweetener sucralose is considered useful in baking because it resists destruction by heat

true

T or F: the cooking process is often viewed as the starting point of carbohydrate digestion because cooking helps to soften the tough connective fibers in the plants

true

T or F: when dietary consumption of carbohydrates exceeds the amount needed for energy and glycogen storage, the excess carbohydrates will be stored as fat

true

common food sources of amylose are...

vegetables, beans, pasta, bread, and rice

_______ is disaccharide important in the formation of alcoholic beverages

maltose

what is produces when starch is broken down to just two glucose molecules bonded together?

maltose

is milk a natural source of sucrose?

no