Nutrition Chapter 4

Carbohydrates

Are found most abundantly in plant-based foods. Your body cells, including brain cells and red blood cells, use them for energy. Many cultures around the world rely on carbohydrate-based foods as staples in their diets. Glucose is created in plants through the process of photosynthesis, and it is the most abundant carbohydrate in nature.

Which of the following are benefits of including some insoluble fiber in the diet?

Reduces transit time of feces Reduces constipation

Select all of the following that are nutritive sweeteners.

Sucrose High-fructose corn syrup Sorbitol

Added sugar

Sugars that added to processed foods and sweets.

Bran

The indigesitible outer shell of the grain kernel. High fiber, B vitamins, Phytochemicals, Minerals.

Fructose

The sweetest of the monosaccharides. Also known as fruit sugar.

True or false: Both fiber and starch are types of polysaccharides.

True

True or false: The liver and muscles are the major storage sites for glycogen.

True

Disaccharides

Two sugar units combined there are three: sucrose, lactose, maltose.

High fructose corn syrup is widely used in food processing because

its less expensive than sugar it has better shelf stability than sugar

Carbohydrates

main source of energy for the body.-Predominant in plant-based foods such as grains (rice and pasta), fruits vegetables, nuts and legumes (dry beans and peas). You need carbohydrates because they are the most desirable source of energy for your body. Providing 4 calories per gram, their main role is to supply fuel.

What are some natural food sources of sucrose?

maple sugar sugar beets

Carbohydrates containing many glucose units, from 1000 or more are called _____.

polysaccharides

Which description best describes a starch?

A carbohydrate made of multiple units of glucose attached together in a form the body can digest

Complex carbohydrates

A category of carbohydrates that contain many sugar units combined. A polysaccharide is a complete carbohydrate.

Fiber

The DRI (dietary reference Intake) recommend that you consume 14 grams for every 1,000 calories you eat, to promote heart health. Therefore if you consume 2,000 you should eat 28 grams.

Gluconeogenesis

The creation of glucose from noncarbohydrate sources predominantly protein.

Dental caries

The decay and erosion of teeth.

Baby bottle tooth decay

The decay of baby teeth inchildren due to continual exposure fermentable sugary liquids.

Chlorophyll

The green pigment in plants that absorbs energy from sunlight to being the process of photosynthesis

Glucose

The most abundant sugar molecule, a monosaccharide generally found in combination with other sugars; the preferred source of energy for the brain and an important source of energy for all cells.

Functional fiber

The nondigestible polysaccharides that are added to foods because of a specific desired effect on health. Psyllium is one derived from wheat husks.

Tip:

The skin of an apple is high in cellulose, and insoluble fiber, while the pulp is high in pectin a soluble fiber.

Endosperm

The starchy part of the grain kernel. Starch, protein, B vitamins.

Amylose

The straight chains of glucose units in starch., Simplest starch which is a long unbranching chain of glucose molecules

Tip:

Unripe fruit tastes more starchy than sweet. As fruit ripens, its complex carbohydrates are broken down into simple sugars, including fructose. The more it ripens the more fructose it has.

Glucagon

a hormone that directs glycogenolysis and gluconeogenesis to increase glucose in the blood. Is secreted by the pancreas, that increases blood sugar by stimulating the breakdown of glycogen (to glucose) in the liver.

diabetes mellitus

a medical condition which an individual either doesn't have enough insulin available. This will cause the blood glucose level to rise. Type 1: is an auto immune disease and is rarer than Type 2: which is seen in those with insulin resistance.

Epinephrine

adrenaline; activates a sympathetic nervous system by making the heart beat faster, stopping digestion, enlarging pupils, sending sugar into the bloodstream, preparing a blood clot faster.

Which polysaccharide is a digestible, branched-chain type of starch composed of glucose units?

amylopectin

Name the long, straight-chain type of starch that makes up about 20% of digestible starch.

amylose

Which of the following are examples of polysaccharides?

amylose cellulose amylopectin

Vegetables, beans, breads, pasta, and rice are common food sources of

amylose.

Name the major monosaccharide found in the body.

glucose

What is the major monosaccharide in the body?

glucose

The advantage of the branched structure of ______ is that it allows multiple enzymes to attach to its structure and break it apart quickly.

glycogen

Which MyPlate food groups provide many high-fiber foods?

grains fruits vegetables

fiber needs

grams of fiber daily -14 to 18 (males) 38 and (females) 36 -19 to 50 (males) 38 and (females) 25 -51 to 70+ (males) 30 and (females) 21 Pregnancy (females) 28 Lactation (females) 29

Complex carbohydrates are also known as

starch.

Digestion of Carbohydrates

Begins in your mouth and continues in your stomach and small intestine. Enzymes help break down the carbohydrates into disaccharides and then monosaccarides so that they can be absorbed. All the monosaccharides are converted to glucose in your liver to be used as energy by your cells or stored as glycogen or fat. Fiber travels to your colon and then most of it is eliminated from your body. Lactose maldigestion is the inability to properly absorb the milk sugar lactose due to a decrease in the amount of lactase in your digestive tract.

Which of the following are common food sources of amylose?

Breads Vegetables Beans

Empty calories

Calories that come with little nutrition. Jelly beans are an example of a food that provides lots of calories from sugar but few nutrients.

Which macronutrients provide 4 kilocalories per gram?

Carbohydrates

Which fiber type increases fecal bulk and decreases intestinal transit time?

Insoluble (nonfermentable) fiber

Galactose

A monosaccharide that links with glucose to create the sugar found in dairy foods.

Fiber

A nondigestible polysaccharide. cellulose, hemicellulose, lignins, gums, and pectin all types of this polysaccharide.

Soluble fiber

A type of fiber that dissolves in water. ad is fermented by intestinal bacteria. Many soluble fibers are viscous and have gummy or thickened properties. like pectin fruits and vegetables, beta-glucan in oats and barley, gums in legumes, and physllium - is more viscous and moves slowly through your digestive system. Meat and dairy products do not contain fiber.

Calorie-free sweeteners

Are saccharin, aspartame, acesulfame-K, sucralose, rebaudioside, neotame.

tip:

Diabetes is a condition involving inadequate regulation of blood glucose levels. Individuals with type 1 diabetes produce inadequate amounts of insulin. Those with type 2 diabetes have developed insulin resistance. Chronic high blood glucose levels can damage the vital organs of the body, including the heart. Individuals with diabetes need to take medications and/or insulin to manage their blood glucose. A high-fiber diet and routine exercise play important roles inmanaging and preventing diabetes. Diabetes is becoming more common in children, especially those who are overweight and inactive.

Amylopectin

Enable the body to break it down quickly and easily compared with amylose because there are so many sites where the enzymes can attach. Starchy foods with highly branched amylopectin such as potatoes, rice, bread, pasta, and cereals, are digested more rapidly that foods rich in amylose, such as legumes (dried peas, beans, and lentils).

Blood

Glucose distributed throughout the body, and then the fiber is eliminated from your body in stool.

Which of the following statements about fiber are true?

Is a complex carbohydrate Adds bulk to feces A substance found in plants

Fiber

Is a nondigestible substance that can help reduce the risk of constipation, diverticulosis, heart disease, obesity, diabetes mellitus, and certain cancers. Increasing fiber intake too quickly can cause diarrhea, constipation, and gassiness, so consumption should be increased gradually and be accompanied by plenty of fluids.

Which of the following are major storage sites for glycogen?

Liver and muscle

tip:

Millions of americans consume reduced calorie or calorie-free sugar substitutes. The FDA has approved polyols saccharin, aspartame, acesulfame-K, sucralose, neotame, and rebaudioside A to be used in a variety of foods. These sugar substitutes do not promote dental caries, and can benefit those with diabetes who are tying to manage their blood glucose.

Germ

Most powerful this is what is planted. Nutrients in here. In grains, the seed of the grain kernel. Vitamin E, Healthy unsaturated fats, anditoxidants, phytochemicals, Minerals, B Vitamins.

Is milk a natural source of sucrose?

No

Dietary fiber

Nondigestible polysaccharides found naturally in foods.

Which type of carbohydrate is formed by linking many (e.g., hundreds) of glucose units together?

Polysaccharides

Which of the following are subgroups of vegetables, according to MyPlate?

Red and orange vegetables Dark green vegetables Beans and peas Starchy vegetables

Which of the following is a benefit of soluble fiber?

Reduces total serum cholesterol

Enriched grains

Refined grain foods that have folic acid, thiamin, niacin, riboflavin, and iron. This improves there nutritional value somewhat, but the fiber and phytochemicals are lost.