nutrition ch. 4 hw
what are some characteristics of sugar alcohols?
- contribute fewer calories than sugars - absorbed and metabolized more slowly
sugar alcohols are advantageous in food products because they...
- do not promote dental caries - are more slowly metabolized than sugar - provide fewer calories than sugar
high-fructose corn syrup is widely used in food processing because
- it is less expensive than sugar - has better shelf-stability than sugar
what are some artificial sweeteners that can be used in baking goods?
- neotame - acesulfame-K - sucralose
what some nonnutritive sweeteners are currently available in the food supply in the United States?
- neotame - aspartame - acesulfame-K
what are some of the appropriate uses of aspartame?
- sugar-free chewing gum - diet soft drinks - toppings
what are some characteristics of polysaccharides?
- they are made of single-sugar units that are bonded together to form a chain - they are sometimes called starches or complex carbohydrates - they are found in grains, vegetables, and fruits
acesulfame-K is how much sweeter than sugar?
200 times
aspartame supplies 4 kcal per gram, but it's _______ , so only a small amount is used to sweeten food products
200 times sweeter than sugar
according to the food and nutrition board, carbohydrates should provide ______ % to _______ % of total calories in the diet
45% to 65%
what is the guideline that is set at a level 100 times than the level at which no harmful effects were noted in animal studies?
Acceptable Daily Intake (ADI)
stevia is an alternative sweetener derived from...
a south american shrub
which type of starch makes up 80% of digestible starches in the diet?
amylopectin
name the long, straight-chain type of starch that makes up about 20% of digestible starch
amylose
which polysaccharides are digestible by humans?
amylose and amylopectin
people with phenylketonuria (PKU) should avoid the artificial sweetener _______ because of its high phenylalanaine content
aspartame
which alternative sweetener contains the amino acids phenylalanine and aspartic acid?
aspartame
when a person consumes fiber, inadequate fluid intake can lead to what?
blockages in the intestine
sucralose is made by adding ______ to sucrose
chlorine
primary lactose maldigestion
chronically decreased production of lactose with no apparent cause; may cause abdominal pain, gas, and diarrhea after consumption of large quantities of lactose
T or F: aspartame is heat stable so it's appropriate for use in cooking
false
T or F: for weight management, use honey rather than table sugar (sucrose) to sweeten foods
false
T or F: neotame is not safe for use by individuals who have PKU
false
what is the conversation of carbohydrates to alcohols, acids, and carbon dioxide without the use of oxygen called?
fermentation
nutritionally similar to table sugar, honey contains...
fructose and glucose
_______ is also known as dextrose or blood sugar
glucose
after being ingested, galactose is converted to _______ by the liver
glucose
most of the fructose consumed in the diet is converted to _______ (another monosaccharide) in the liver
glucose
name the major monosaccharide found in the body
glucose
sucrose is made up of which who monosaccharides?
glucose + fructose
which monosaccharides are components of the milk sugar lactose?
glucose and galactose
which grouping contains all monosacchrides?
glucose, fructose, and galactose
treating cornstarch with acid and enzymes results in the production of...
high-fructose corn syrup
amylopectin
highly branches chain of glucose units
name the disaccharide known as "milk sugar"
lactose
lou han guo is the extract of...
monk fruit
which class of substances provides sweetness to foods and provides calories for the body?
nutritive sweeteners
how is the starch content of a food typically explained on a food label?
other carbohydrates
which type of carbohydrate is formed by linking many (ex. hundreds) of glucose units together?
polysaccharides
the "K" in the artificial sweetener acesulfame-K stands for...
potassium
where do enzymes break down the disaccharides sucrose, lactose, and maltose into monosaccharides, glucose, fructose, and galactose?
small intestine
amylose
straight chain of glucose units
excessive consumption of this type of sugar may have a laxative effect
sugar alcohol
_______ are used in some types of gum, breath mints, and candy because they are not readily metabolized by bacteria to acids in the mouth and this do not promote tooth decay
sugar alcohols
sucrose, glucose, dextrose, and maltodextrin are a few examples of ______ in food products
sugars
secondary lactose maldigestion
temporarily decreased production of lactose due to a specific cause, such as intestinal virus; may cause abdominal pain, gas, diarrhea after consumption of large quantities of lactose
the source of energy for carbohydrate production by plants comes from...
the sun through photosynthesis
T or F: amylase is an enzyme that is released from the salivary glands and the pancreas
true
T or F: an ADI is an estimate of the amount of a sweetener than an individual can safely consume on a daily basis over the lifetime
true
T or F: both fiber and starch are types of polysaccharides
true
T or F: honey contains spores of the bacterium Clostridium botulinum and can be fatal if given to infants
true
T or F: neotame is a non-nutritive, high-intensity sweetener that, depending on its food application, is approx 7,000 to 13,000 times sweeter than table sugar
true
T or F: salivary amylase is secreted in the mouth and begins the process of carbohydrate digestion in the human body
true
T or F: studies have shown that nearly all individuals with decreased lactase production can tolerate 1/2 or 1 cup of milk with meals
true
T or F: the artificial sweetener sucralose is considered useful in baking because it resists destruction by heat
true
T or F: the cooking process is often viewed as the starting point of carbohydrate digestion because cooking helps to soften the tough connective fibers in the plants
true
T or F: when dietary consumption of carbohydrates exceeds the amount needed for energy and glycogen storage, the excess carbohydrates will be stored as fat
true
common food sources of amylose are...
vegetables, beans, pasta, bread, and rice
_______ is disaccharide important in the formation of alcoholic beverages
maltose
what is produces when starch is broken down to just two glucose molecules bonded together?
maltose
is milk a natural source of sucrose?
no