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