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Carbohydrates
Nutrition HO-15 Lesson 4
| Question | Answer |
|---|---|
| three monosaccharides | fructose, glucose and galactose |
| three disaccharides | sucrose, maltose and lactose |
| fructose + glucose is | sucrose |
| glucose + galactose is | lactose |
| glucose + glucose is | maltose |
| lactose breaks down into | galactose + glucose |
| maltose breaks down into | glucose + glucose |
| table sugar is | sucrose |
| fruit sugar is | fructose |
| milk sugar is | lactose |
| sucrose breaks down into | fructose + glucose |
| three complex carbohydrates | starch, fiber, glycogen |
| storage form of carbohydrates in the body | glycogen |
| complex carbohydrate that provides us with energy | starch |
| complex carbohydrate that passes through undigested | fiber |
| when the starch from corn is consumed the end result in the bloodstream is | glucose |
| the recommended intake for carbohydrates as a % of total calories is | 45-65% |
| the recommended intake for added sugar as a % of total calories is | 0-5% |
| which type of carbohydrates should be minimized in the diet | refined |
| the maximum amount of added sugar (in grams) per day | 25-35 grams |
| which type of fiber decreases risk of heart disease and diabetes | soluble |
| which type of fiber alleviates constipation and lower risk of diverticulosis | insoluble |
| which type of fiber slows the absorption of glucose | soluble |
| which type of fiber adds bulk to stools | insoluble |
| when a grain is refined, what is removed | husk, bran and germ |
| unbleached, refined wheat flour is shown on a label as | wheat flour |
| every absorbable carbohydrate eventually ends up as what in the bloodstream | glucose |
| when blood sugar drops, what is released from the pancreas | glucagon |
| when blood sugar rises, what is released from the pancreas | insulin |
| insulin lowers blood glucose by | assisting glucose into cells |
| glucagon acts on what organ | liver |
| what is the action of glucagon | breaks down glycogen to glucose |
| what impact does glucagon have on blood glucose | raises blood glucose |
| what impact does insulin have on blood glucose | lowers blood glucose |
| what is the chemical composition of honey | fructose, glucose and sucrose |
| is honey an added sugar? | yes |
| how does the glycemic load differ from glycemic index | takes into account the weight of the food |
| evaporated cane juice is healthier than table sugar | no, it's chemically the same |
| which type of diabetes is an autoimmune disease | type 1 |
| which type of diabetes is characterized by insulin resistance | type 2 |
| when an individual has diabetes is the blood sugar high or low | high |
| increased fat storage, insulin resistance, high uric acid, high cholesterol are associated with high intakes of | fructose |
Created by:
tainner
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