Chapter 4 - Carbohydrates

five groupings of fiber

whole grains nuts and seeds fruits and vegetables beans psyllium supplements

type 1 diabetes

little or no insulin released into bloodstream accounts for 5-10% of diabetics cells of pancreas damaged or destroyed

After polysaccharides are broken down into monosaccharides and disaccharides and are absorbed, they are converted into glucose in the _____.

liver

In response to insulin or glucagon, either glycogenesis or gluconeogenesis, respectively will take place in the ______.

liver

_______ are a category of single sugar molecules that are absorbed easily in the small intestine.

monosaccharides

What percentage of an individual's total daily energy intake should come from carbohydrates?

45-65%

Which of the following statements is not true about carbohydrate digestion? A) Carbohydrate digestion breaks polysaccharides into smaller units. B) Disaccharides like sucrose do not need to be further broken down before being absorbed. C) The enzyme secreted in the mouth to begin chemical digestion of carbohydrates is not active in the stomach. D) There is an enzyme in saliva that begins the chemical digestion of carbohydrates.

B) Disaccharides like sucrose do not need to be further broken down before being absorbed.

What is the role of the hormone glucagon in regulating blood glucose? A) The liver stores glucagon to maintain blood glucose levels. B) Glucagon inhibits gluconeogenesis, which increases blood glucose. C) Glucagon stimulates glycogenolysis, the breakdown of glycogen, to increase blood glucose concentrations. D) Insulin encourages the release of glucagon, which lowers blood glucose concentration.

C) Glucagon stimulates glycogenolysis, the breakdown of glycogen, to increase blood glucose concentrations.

The metabolic fate of glucose A) When blood glucose levels are high, glycogen breakdown, or glycogenolysis, is stimulated in both the liver and muscle to supply glucose to the blood. B) Lipogenesis is the breaking down of stored fat when blood glucose levels are low. C) Gluconeogenesis generates glucose from noncarbohydrate sources, such as amino acids, when blood glucose levels are low. D) When glucose levels are low, glycogenesis, the formation of glycogen, is stimulated.

C) Gluconeogenesis generates glucose from noncarbohydrate sources, such as amino acids, when blood glucose levels are low.

Which of the following foods would be a good source of naturally occurring sugar? A) Nutri-Grain cereal bar B) milk C) soda pop D) white bread

C) milk

Which of the following is likely to be the MOST significant source of fiber in a cereal bar? A) fruit filling B) enriched white flour C) rolled oats, cracked oats, steal cut oats D) milk powder

C) rolled oats, cracked oats, steal cut oats

Areas in the United States with the highest rates of obesity report that what percentage of individuals being newly diagnosed with type 2 diabetes are children? A. 20 percent B. 25 percent C. 40 percent D. 50 percent

C. 40 percent

The body absorbs which form of digested carbohydrates? A. disaccharides B. polysaccharides C. monosaccharides D. oligosaccharides

C. monosaccharides

Which of the following nutrients is a carbohydrate? A) high fructose corn syrup B) fructose C) starch D) All of these are correct.

D) All of these are correct.

The Dietary Guidelines recommended limiting added sugar in a diet. Which of the following foods would be considered a significant source of added sugar? A) potato B) white bread C) orange juice D) Nutri-Grain cereal bar

D) Nutri-Grain cereal bar

How does Dr. Savard suggest you should incorporate fiber into your diet? A. Never drink water with fiber because it will swell up in your stomach and make you feel too full. B. Stick to one health issue at a time—first eat fiber that lowers cholesterol, and then switch to fiber that is good for colon health. C. Mix fiber with water so that it soaks up a little before you eat it. D. Ease into it slowly by drinking plenty of water and eating a variety of fiber.

D. Ease into it slowly by drinking plenty of water and eating a variety of fiber.

What are the three things that fiber does to support weight loss and overall health? A. Fiber curbs the desire for fatty foods, absorbs sugar, and is high in vitamin C. B. Fiber scrubs the digestive tract, curbs the desire for fatty foods, and absorbs sugar. C. Fiber absorbs water, scrubs the digestive tract, and curbs the desire for fatty foods. D. Fiber fills you up, slows down the absorption of fats and sugars, and moves quickly through the digestive tract.

D. Fiber fills you up, slows down the absorption of fats and sugars, and moves quickly through the digestive tract.

role of dietary fiber

Fiber is important for adding bulk to our stools, and making it easier to eliminate stools as long as water intake is adequate. Fiber can help reduce the risk of diverticulosis, obesity, and certain cancers. Humans do not produce enzymes in the small intestine that can break down fiber.

______ can result as a complication of diabetes due to damage to the arterial walls and an excess amount of fat in the blood.

Heart disease

__________ are a category of sugars that contain either one or two molecules.

Simple carbohydrates

______ is classified as an autoimmune disease, and most often begins in childhood.

Type 1 diabetes

According to dietician Cynthia Sass, the purpose of fiber is to __________. a. bind with cholesterol for removal from the body, and to strengthen digestive muscles to improve digestion b. reduce nutrient absorption to lower body weight c. absorb excess acid in the stomach to prevent acid reflux d. reduce bulk in the digestive tract

a. bind with cholesterol for removal from the body, and to strengthen digestive muscles to improve digestion

According to the National Cancer Institute Research study, males consuming 30 grams and females consuming 25 grams of fiber per day decreased the risk of what specific diseases by 50% or greater? a. cardiovascular and respiratory diseases b. infectious diseases c. dementia and Alzheimer disease d. colon and lung cancers

a. cardiovascular and respiratory diseases

Due to reduced circulation to the limbs, people with diabetes are at an increased risk of infection, which can result in ______.

amputation

What type of fiber binds with cholesterol to prevent absorption, reducing blood cholesterol levels? a. wheat bran b. soluble c. insoluble d. dietary fiber

b. soluble

Dibaetes can cause _____ because of the leaking of tiny blood vessels in the retinas.

blindness

According to dietician Cynthia Sass, what specific food characteristics provide the best sources of soluble fiber? a. wheat bran b. vegetables with stalks or beans c. fruit with edible seeds, skin, and membranes d. fruit juice

c. fruit with edible seeds, skin, and membranes

prediabetes

cells begin to experience insulin resistance

_______ are a category of nutrient compounds consisting of long chains of sugar molecules.

complex carbohydrates

______ consist of two molecules of sugar joined together.

disaccharides

hormones that raise blood glucose levels

epinephrine glucagon

It takes more than 8 hours for ingested carbohydrate to be digested, absorbed, and circulated in the cells. true false

false:

Foods only contain one type of carbohydrate. True False

false; Simple and complex carbohydrates make up the class of nutrients called carbohydrates. Many types of carbohydrates can and often are present in one food. For example, apples are rich in sugars and fiber.

Most dietary ______ passes through the digestive system without being digested and absorbed

fiber

One of the monosaccharides is _____.

fructose

______ is a key hormone produced by the pancreas that plays an important role in regulating blood glucose levels during times of fasting

glucagon

The body can either use _____ for energy, convert it to glycogen, or store it as fat.

glucose

_____ is the most abundant sugar molecule, and the preferred source of energy for the brain.

glucose

absorbed by small intestine and enter bloodstream

glucose fructose galactose

As part of the response to increased blood glucose after a meal, insulin triggers the number of _______ on the cell membranes in the body to be increased.

glucose transporters

Animals store glucose polysaccharides in the form of ______

glycogen

_______ is the storage form of glucose in the liver and muscles of humans and animals.

glycogen

_______ occurs when blood glucose level drops below 70 mg/dl.

hypoglycemia

__________ can cause one to feel dizzy, shaky, and begin to sweat when blood glucose levels are too low.

hypoglycemia

______ is a key hormone produced by the pancreas that plays a key role in regulating blood glucose levels after a meal.

insulin

hormones that lower blood glucose levels

insulin

People with type 2 diabetes exhibit ________ when their cells fail to respond to insulin.

insulin resistance

Type 2 diabetes is characterized by __________.

insulin resistance

An advantage of eating a high-fiber diet is that __________.

meals high in fiber help to normalize blood sugar levels

Glucose is stored as glycogen in the liver and in _______.

muscles

________ is a common risk factor that can lead to insulin resistance, prediabetes, and type 2 diabetes.

obesity

type 2 diabetes

often overweight or obese

Insulin is produced in and released from the _____.

pancreas

_______ may be diagnosed if a person has blood glucose levels that are higher than normal, but not high enough to indicate type 2 diabetes.

prediabetes

According to the National Cancer Institute, eating at least 25 grams of fiber or more per day will __________. promote healthy digestion reduce the risk of an early death increase vitamin and mineral absorption reduce the risk of constipation

reduce the risk of an early death

enzymes responsible for breakdown of starches

salivary amylase pancreatic amylase

hormones that have no effect on blood glucose levels

secretin cholecystokinin

Plants store glucose as polysaccharides in the form of _____

starch

enzymes responsible for breakdown of disaccharides

sucrase lactase maltase

_____ is a type of simple carbohydrate composed of a glucose molecule and a fructose molecule.

sucrose

Glucose is converted to _______ for storage in fat tissue.

triglycerides

Fiber is not digested by the human digestive tract. true false

true

increased age is a risk factor for ______, which develops progressively over time and accounts for 90 to 95% of diabetes cases.

type 2 diabetes

Which of the following statements is CORRECT in regard to the role of insulin in blood glucose regulation? A) All of these statements are correct. B) Glucose requires insulin to cross cell membranes. C) Insulin is released when blood glucose levels rise. D) Insulin stimulates the storage of glucose as glycogen in the liver and muscles.

A) All of these statements are correct.

What occurs when blood glucose levels rise following the ingestion of a glucose-rich meal? A) The beta cells of the pancreas release insulin. B) The alpha cells of the pancreas release insulin. C) The alpha cells of the pancreas release glucagon. D) The beta cells of the pancreas release glucagon.

A) The beta cells of the pancreas release insulin.

Which of the following statements regarding glucose absorption is TRUE? A. Glucose is absorbed mostly through the lining of the small intestine. B. Glucose is absorbed mostly in the stomach. C. Glucose is absorbed solely through the lining of the mouth: the oral mucosa. D. Glucose is digested in the small intestine.

A. Glucose is absorbed mostly through the lining of the small intestine.

Which of the following statements regarding absorption of monosaccharides is TRUE? A. Some, but not all, monosaccharides are absorbed by passive transport. B. Monosaccharides do not require a protein carrier for transport into the blood. C. All monosaccharides are absorbed via facilitated diffusion. D. All monosaccharides require energy for absorption; therefore, they require active passport.

A. Some, but not all, monosaccharides are absorbed by passive transport. Two monosaccharides, glucose and galactose, are absorbed by active transport and require a protein carrier and energy. Fructose, the third monosaccharide, is absorbed via facilitated diffusion. Facilitated diffusion requires a protein carrier as well, but no energy.