Chapter 4 - The Carbohydrates
The liver stores about ____ of the body's total glycogen and releases _____ into the bloodstream as needed.
1/3, glucose
A blood glucose considered to be prediabetic is between __-__ mg/dl. A blood glucose considered to be diabetic is over __ mg/dl.
100-125, 126
The DRI for fiber is ____g/______kcal.
14/1000
On average, US adults consume almost ___% of their daily energy intake from added sugars.
15
Women need about ____g/day of fiber. Men need about _____ g/day of fiber.
28, 38
Humans should not consume more than _____ g/day of fiber.
40
Dietary fiber helps fight colon cancer by about ___%. It is responsible for the diluting, binding, and removal of ________.
40, carcinogens
The normal range of blood glucose is between ____-___ mg/dl.
70-99
____ _____ is a method of classifying foods according to their potential for raising blood glucose.
glycemic index
______ _____ is the extent to which a food raises the blood glucose concentration and elicits an insulin response.
glycemic response
______ is a polysaccharide compound of glucose that is manufactured and stored in the liver.
glycogen
______ are the richest food source of starch.
grains
In the US, natural sugars of milk, fruits, vegetables, and grains account for about ____ of the sugar intake; the other ____ consists of concentrated sugars that have been ____ and added to foods for a variety of purposes.
half, half, refined
______ amounts of fiber foods and ample _____ help the GI tract.
higher, fluids
_______ is an abnormally low blood glucose concentration.
hypoglycemia
Lactase activity ______ at birth and _____ with age.
increase, decrease
_____ _____ promote bowel movements, alleviate constipation, and prevent diverticular disease.
insoluble fibers
______ ____ are non-starch polysaccharides that do not dissolve in water.
insoluble fibers
_____ is a hormone secreted by special cells in the pancreas in response to elevated blood glucose concentrations. It controls the transport of glucose from the bloodstream into the ____ and ____ cells.
insulin, muscle, fat
_____ is a fermented milk created by adding bacteria that break down lactose to glucose and galactose, producing a sweet, lactose-free product.
kefir
_____ ____ are acidic compounds produced by the liver during the breakdown of fat when carbohydrates are not available.
ketone bodies
______ ____ provide an alternative fuel source during starvation.
ketone bodies
______ is an undesirably high concentration of ketone bodies in the blood and urine.
ketosis
______ is an enzyme that hydrolyzes lactose.
lactase
_____ ____ is a lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides (_____ & ____).
lactase deficiency, glucose, galactose
______ ______ is a condition that results from the inability to digest the milk sugar lactose. It is characterized by ____, gas, ____ ____, and ____.
lactose intolerance, bloating, abdominal discomfort, diarrhoea
______ is a disaccharide composed of glucose and galactose. It commonly known as ___ ____.
lactose, milk sugar
Glucagon acts on the ____ to break down its ____ stores and release ____ into the blood.
liver, glycogen, glucose
_____ is an enzyme that hydrolyzes maltose.
maltase
______ is a disaccharide composed of two glucose units, and is sometimes known as ___ ____.
maltose, malt sugar
The three disaccharides are _____, _____, and ____.
maltose, sucrose, lactose
_______ are carbohydrates of the general formula C6H12O6 that typically form a single ring.
monosaccharides
An increase in the doses of _____ _____ can lead to adverse effects.
nonnutritional sweeteners
_______ _____ are sweeteners that yield no energy.
nonnutritive sweeteners
_____ _____ are sweeteners the yield energy, including both sugars and sugar alcohols.
nutritive sweeteners
An intermediate string of 3 to 10 monosaccharides is an ______.
oligosaccharide
______ _____ is a non-nutrient component of plant seeds. It is not a dietary fiber
phytic acid
_______ are compounds composed of many monosaccharides linked together.
polysaccharides
_____-_____ _____ is the action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes.
protein-sparing action
______ _____ are starches that escape digestion and absorption in the small intestine of healthy people.
resistant starches
______ is the feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal. It determines how much ____ passes between meals.
satiety, time
Monosaccharides and disaccharides are sometimes called ____ ____.
simple carbohydrates
_____ _____ are non-starch polysaccharides that dissolve in water to form a gel.
soluble fibers
______ are plant polysaccharides composed of many glucose molecules. _______ is an animal polysaccharide composed of many glucose molecules.
starches, glycogen
_____ is a herbal product that is considered to be artificial sweetener.
stevia
______ is an enzyme that hydrolyzes sucrose.
sucrase
Carbohydrates are composed of _____, ____, and ____.
carbon, hydrogen, oxygen
Polysaccharides are sometimes called ____ _____.
complex carbohydrates
________ is a chemical reaction in which water is released as two molecules and combine to form one larger product.
condensation
The ____ ___ ____ (__) is the estimated amount of a sweetener that individuals can safely consume each day over the course of a lifetime without adverse effects.
acceptable daily intake, ADI
____-____ _____ is the equilibrium in the body between acid and base concentrations.
acid-base balance
_______ is an enzyme that hydrolyzes amylose (a form of starch). It is a ______.
amylase, carbohydrase
______ ____ are sugar substitutes that provide negligible, if any, energy.
artificial sweeteners
A high glycemic response is _____ and a low glycemic response is ____.
bad, desired
The stomach's digestive juices contain no enzymes to break down _______, therefore, ______ digestion ceases in the stomach.
carbohydrates, carbohydrate
_____ and _____ are the two major sources of energy in the diet.
carbohydrates, fat
____ ____ refers to the decay of teeth.
dental caries
______ is a metabolic disorder characterized by elevated blood glucose resulting from insufficient insulin, ineffective insulin, or both.
diabetes
_____ _____ are structural parts of plants and are the non-starch polysaccharides that are not digested by human digestive enzymes, although some are digested by GI tract bacteria.
dietary fibers
Glucose is a part of every _______. It is a ____ sugar.
disaccharide, hexo
______ are pairs of monosaccharides linked together.
disaccharides
______ is a hormone that modulates the stress response; is causes bronchodilation and vasoconstriction.
epinephrine
_______ is the extent to which bacteria in the GI tract can break down fibers to fragments that the body can use.
fermentable
______ are polysaccharides that provide the structure in stems, trucks, roots, leaves, and skins of plants.
fibers
______ is a monosaccharide that is sometimes known as fruit sugar or levulosa. It is found abundantly in _____, ____, and saps.
fructose, fruits, honey
_____ is the sweetest of the sugars and is a ____ sugar.
fructose, pentose
______ is a monosaccharide that is a part of the disaccharide lactose.
galactose
____ is only in a few foods and is a _____ sugar.
galactose, hexo
______ is a hormone secreted by special cells in the pancreas in response to low blood glucose concentrations. It elicits release of glucose from the _____ ____ stores.
glucagon??, liver, glycogen
The conversion of protein to glucose is called ______.
gluconeogenesis
______ is the making of glucose from a noncarbohydrate source such as amino acids, or glycerol.
gluconeogenesis
_____ is a monosaccharide that is sometimes known as blood sugar in the body or dextrose in foods.
glucose
______ is the carbohydrate used by cells to do work.
glucose
______ +_____ = Sucrose
glucose + fructose
_______ + ______ = Lactose
glucose + galactose
______ + _______ = Maltose
glucose + glucose
In the carbohydrate absorption in the body, _____ & ______ are absorbed through active transport, and _____ is absorbed through facilitated diffusion.
glucose, galactose, fructose
The three monosaccharides are ____, _____, and _____.
glucose, galactose, fructose
______ is a disaccharide composed of glucose and fructose. It is commonly known as ____ ___, ____ ___, or ____ ____. It is also found in many ____, and some ___ and ____.
sucrose, table sugar, beet sugar, cane sugar, fruits, vegetables, grains
_____ ____ are sugarlike compounds that can be derived from fruits or commercially produced from dextrose; also called _____.
sugar alcohols, polyols
Frequency of ____ consumption and ____ _____ effects tooth decay.
sugar, sticky foods
______ are simple carbohydrates composed of monosaccharides, disaccharides, or both.
sugars
An increase in the sugars consumed in the diet, increases ________, therefore increasing the possibility of _______.
triglycerides, atherosclerosis
___ ___ ____ is a disease in which the pancreas produces little or no insulin; it usually results from autoimmune destruction of the pancreatic beta cells.
type 1 diabetes
____ ____ _____ is a disease in which the cells fail to respond to insulin; it usually accompanies obesity and results from insulin resistance coupled with insufficient insulin secretion.
type 2 diabetes
_____ means a gel-like consistency.
viscous
In heart disease, ______ _____ and _____ help lower the risk by _______ blood pressure, cholesterols and inflammation, and ________ blood lipids.
whole grains, fibers, lowering, increasing