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