carbs
14. _________________ carbohydrates often supply energy and other nutrients and fiber that the body needs. They are a better choice.
Complex
23. Tubers serve as the primary starch source in many _______________________ societies.
non-western
15. _______________ in the body breaks down simple sugars. The body has to break down all sugar and _______________ into glucose to use it.
starch, starch
17. The staple grain in Canada, United States, and Europe is ______________________.
wheat
25. Foods that are high in fiber are: a. b. c. d. e. f.
wholegrain foods, raw vegetables, fruits, legumes, nuts, seeds and popcorn
4. Carbohydrates also play a vital part of the _________________ process, and of the _________ and __________________ of protein and fat.
digestion, assimilation, oxidation
. Carbohydrate is the element of our food that supplies _________________ .
energy
5. If we take in more carbohydrate than is needed for energy, the unused portion is stored in the liver or the tissues as _____________________ .
fat
24. ___________________ is essential for __________________________ the body. It is the non-_________________________ parts of plants.
fiber, regulation, non-digestible
10. _______________: known as fruit sugar. Most plants contain this sugar, especially fruits and saps.
fructose
11. _____________: sometimes known as blood sugar, and sometimes as grape sugar. Nearly all plant foods contain this sugar.
glucose
8. _____________ is the major kind of simple sugar. It is the basic source of energy for all living things.
glucose
2. Carbohydrates are taken in the form of____ ,____ ,____ ,____ , and____ .
grain flour, cereals, pastas, potatoes, fruit.
6. Carbohydrates come mainly from ______________ sources, although milk and milk products contain some carbohydrates in the form of __________________ .
plant, lactose
18. The staple grain of the Orient or Asian countries is _________________________.
rice
16. All starchy foods are plant foods, ___________ are the richest source; 70% of their weight is starch.
seeds
9. ______________: commonly known as table sugar, beet or cane. It occurs in many fruits and vegetables.
sucrose
22. Third major source of starch is the __________________, such as the ____________, __________________, ___________________.
tubers, such as the potato, yam, and cassava
7. _______________ carbohydrates are quick energy sources, but they usually do not supply any other nutrients or fiber.
Simple
21. These vegetables are about ___________ % starch, and contain a substantial amount of __________________.
40, protein
1. Carbohydrates make up the largest volume of our daily food. ________% of our food should be from carbohydrates.
60%
19. The second important source of starch is the _________________ and ___________ family.
bean and pea
13. ___________________: known as milk sugar, is found as the principal carbohydrate in milk.
lactose
20. These dry beans include the following beans _____________________, ____________, _______________, _________________, ___________________.
lima beans, pinto beans, kidney beans, black-eyed peas, chickpeas (garbanzo beans)
12. _____________________: known as malt sugar, is found in grains.
maltose
