Chapter 5 - Nutrition (Exam 2)
disaccharide
A _____ is a simple sugar that has 2 monosaccharides linked (bonded) together
condensation
A ______ reaction is where 2 molecules bond to form a larger molecule, releasing water in the process
water
A condensation reaction is where 2 molecules bond to form a larger molecule, releasing _____ in the process
sucrose
A tablespoon of white sugar is almost 100% ______
nonnutritive
According to the Academy of Nutrition and Dietetics, ________ sweeteners are safe when consumed "within acceptable daily intakes, even during pregnancy"
fiber
B/c _____ isn't digested, it moves through the intestinal tract and contributes to the residue that's eventually eliminated in feces
diarrhea
B/c sugar alcohols are incompletely absorbed; the alternative sweeteners may cause _____ when consumed
colon
Beano has the enzyme (alpha-galactosidase) that breaks down oligosaccharides, so fewer reach the _____ to be metabolized by bacteria
energy
Carbohydrates is a major source of ____ for cells
identity
Cell membranes have carbs that signal the cell's ______ to other cells
calorie
Consumers need to recognize that most "sugar-free" or "diabetic" foods are not ______ free
4
Each gram of a mono-or disaccharide supplies __ kcal
safe
Saccharin is ____ when consumed in amounts that are less than 9 packets of saccharin-containing packets/day
glucose
Starch & glycogen are polysaccharides that contain hundreds of ______ molecules bound together into large, chainlike structures
resists
Sucralose ____ destruction by heat
nondigestible
Sucralose made from a molecule have sucrose has been chemically modified to become _______
glycogen
The human body stores limited amounts of glucose as _______
polysaccharides
The most common dietary _________ include digestible and nondigestible forms
ose
The names of carbs, particularly sugars, end in -_____
condensation
disaccharides form as a result of _______ reactions
no
do sugar alcohols promote dental decay?
4
each gram of starch supplies __ kcal
raffinose, stachyose
food sources of ______ & ______ include onions, bruseels sprouts, cabbage, broccoli, legumes, whole grains
glucose
fructose tastes sweeter than _______
lactose
galactose is needed as a component of _____
dextrose
glucose is also called ____
blood
glucose may be referred to as _____ sugar
1,2,1
glucose, fructose, galactose all contain carbon hydrogen and oxygen in what ratio? __ carbon: __ hydrogen: __ oxygen
plants
starch is a storage polysaccharide in _______
sucrose
table sugar =
fructose
the body has little need for _____
diabetes, heart disease
the excess calories from HFCS can contribute to an increased risk for _____ and _______
starch
these foods are rich sources of _____ -bread, and cereal products made from wheat, rice, barley, oats; veggies such as corn, squash, beans and peas; tubers such as potatoes, yams, taro, cassava, jicama
false
true/false: honey is nutritionally superior to table sugar
simple, complex
what are the 2 categories of carbs
soluble, insoluble
what are the 2 types of dietary fiber?
aspartame
______ breaks down when heated
lactose
______ forms when a galactose molecule binds to a glucose molecule
fructose, galactose
______ have the same chemical formula as glucose
starch
______ is composed of amylose and amylopectin
fructose
______ is naturally found in fruit, honey, few veggies (cabbage, green beans, asparagus)
lignin
______ is the only type of fiber that's not a carb
amylose
_______ = a linear chain of glucose molecules
raffinose
_______ = nondigestible oligosaccharide made of 3 monosaccharides
alternative sweeteners
_______ are also referred to as sugar substitutes or "artificial" sweeteners
sucrose
_______ consists of a molecule of glucose and one of fructose
maltose
_______ has 2 glucose molecules bound together
aspartame
_______ has been blamed for causing a variety of health problems -cancer, immune system disease, chronic headaches
glycogen
_______ is highly branched storage polysaccharide in animals
sucrose
_______ naturally occurs in honey, maple syrup, carrots, and pineapples
sucralose
_______ sweetens foods and beverages w/o increasing their caloric value
polysaccharides
________ are complex carbs comprised of more than 10 monosaccharides bonded together
aspartame
________ consists of phenylalanine and aspartic acid, 2 amino acids
complex carbs
________ have 3 or more monosaccharides bonded together
added sugars
________, such as sucrose and HFCS (similar to sucrose) are widely incorporated into foods during processing or preparation
nutritive sweeteners
_________ are substances that sweeten & contribute energy to foods
Oligosaccharides
__________ are complex carbs comprised of 3 to 10 monosaccharides
Alternative sweeteners
___________ (also referred to as sugar substitutes or "artificial" sweeteners) are substances added to food that sweeten the item while provided few or no kcal
nonnutritive sweeteners
___________ are a group of synthetic compounds that elicit an intensely sweet taste when compared to the same amount of sugar
lactose
milk sugar =
sugar
monosaccharide is the simplest ____
sucrose
much of the _____ in the American diet is refined from sugar cane and sugar beets
no
nonnutritive sweeteners provide __ energy/serving
starch
plants store glucose as ______
toxic
table sugar doesn't contain ____ substances
maltose, sucrose, lactose
what are the 3 major dietary disaccharides
raffinose, stachyose
what are the most common oligosaccharides in foods?
C6H12O6
what is the chemical formula for glucose
glucose
what is the most important monosaccharide in the body?
muscles, liver
where are major sites for glycogen formation & storage?
caloric
Consumption of foods and beverages sweetened w/ either HFCS or table sugar is associated w/ excess ____ intake
carbon, hydrogen, oxygen
Plants make carbs by using the sun's energy to combine _____, ______, and _____ atoms from carbon dioxide and water
tubers
Plants store glucose as starch - In their seeds, roots, stems called ______
mucins
Saliva, mucus, and the fluid that lubricates skeletal joints contain ______, a class of carbs, that are chemically associated with proteins
granulated
Since refined sucrose is known as junk food, manufacturers use creative names like "_______ cane juice" to disguise the presence of table sugar in the ingredient list
bonds
Some of the energy from the sun is transferred to the ____ that hold the carbon and hydrogen atoms together
starches
Sports drinks and sports/energy bars include modified ________ such as maltodextrin and dextrin
2
Sugar alcohols aren't fully absorbed by the intestinal tract, and as a result, they supply an average of __ kcal/g
energy
Sugars are nutritive sweeteners b/c they contribute _____ to foods
carbs
Plants are rich sources of ______
sugar alcohols
Alternative nutritive sweeteners include ________: sorbital, xylitol, and mannitol
glycogen
Although muscles contain glycogen, most animal foods (red meat, the flesh/muscle of fish and poultry) are not sources of this complex carb b/c muscle _________ breaks down soon after an animal dies
high-fructose corn syrup (HFCS)
Food manufacturers use large amounts of ____________ as a food additive
sucrose
Food manufacturers use sugar alcohols to replace _____ in products such as sugar-free gum, sugar-free mints, sugar-free candies
corn
Fructose tastes sweeter than glucose and is easily obtained from the processing of ____
glucose
Fruits and veggies (berries, grapes, corn, carrots) are good food sources of ______
muscle
Glucose is the most important monosaccharide in the body because it's a primary fuel for _____ cells and other cells
insignificant
Honey contains more protein and micronutrients but the amounts are _____
work
Human cells release that energy from the sun and use it to power forms of cellular _____ -muscle contraction, bone formation, hormone synthesis
oligosaccharides
Human digestive enzymes don't readily break down _________, so most of these carbs pass through the stomach and small intestine intact
high
If one of the nutritive sweeteners is the 1st or 2nd ingredient listed on a product's label, the food probably contains a ___ amount of added sugar
fiber
In addition to storing energy as starch, plants use complex carbs to make supportive structures and protective seed coats that contribute to the _____ content of the diet
large intestine
In the ________, bacteria can use oligosaccharides as a source of energy
store
Plants & animals use complex carbs to _______ energy or make certain structural components such as stems and leaves
energy
In the large intestine, bacteria can use oligosaccharides as a source of ______
gas, bloating
In the large intestine, bacteria can use oligosaccharides as a source of energy -producing ____, ____
sugars
Milk, blood and DNA contain specific kinds of ______
dietary fiber ("fiber")
Most forms of _______ are complex carbs comprised of monosaccharides connected by bonds that humans can't digest -most types are polysaccharides
monosaccharides
Most forms of dietary fiber ("fiber") are complex carbs comprised of _________ connected by bonds that humans can't digest
protein, fat, vitamins, minerals
None of the sweeteners is a good source of _____, ____, _____, or ______
carbohydrates
The pleasant and sometimes irresistible taste of sugar is a clue that the food contains _______
glucose
Under normal conditions, red blood cells, brain and other nervous system cells burn ______ for energy
monosaccharide
What is the basic unit of carbs
sugar
_____ also serves as a preservative by inhibiting the growth of molds and bacteria that would otherwise cause food spoilage
glucose, fat
cells can convert fructose into _____ or _____
carbs
certain _____ serve as the "glue" that holds cells together in tissues
corn
high-fructose corn syrup (HFCS) is obtained from the processing of ____
no
is galactose commonly found in foods?
yes
is sucralose better for sweetening backed products than aspartame?
no
is there conclusive evidence that consuming HFCS is more detrimental to health than consuming regular table sugar?
maltose
malt sugar =
Acceptable Daily Intakes (ADIs)
A group of international health & safety organizations, including the FDA have established ___________ for certain nonnutritive sweeteners
fiber
Cellulose, hemicellulose, pectin, gums, mucilages are carb forms of ______
amylopectin
______ = a branched chain of glucose molecules
vitamins, minerals
The refining process strips away the small amounts of _____ and _____ in sugar cane and sugar beets
glucose, fructose, galactose
The three most important dietary monosaccharides are _____, ______, ______
oligosaccharides
To reduce flatulence (gas) people can take a product before a mean containing _______ such as Beano
stachyose
______ = nondigestible oligosaccharide made of 4 monosaccharides
small
_____ amounts of nonnutritive sweeteners are need to sweeten a food
honey
_____ can contain spores (inactive life stage) of the deadly bacterium clostridium botulinum
glucose
_____ is a sugar containing 6 carbons
lactose
_____ is the form of carbohydrate in milk