Question | Answer |
Plants do what during photosynthesis | convert solar energy to carbs |
What does C,H,O stand for | Carbs,Hydrogen,Oxygen |
Is wheat bread good or bad for you? And what is it? | good, insoluble fiber |
What ethnic group suffer from the highest degree of lactose intolerance | Native Americans |
What is the primary fuel source? | carbs |
carbs are plentiful in the food supply and are an important contribution to a | well balanced diet |
Our body needs __ to survive | energy |
what 2 actions require energy | voluntary and involuntary |
the energy derived from calories are supplied by | food |
what 3 things must a successful energy system have to do? | 1- change basic fuel to refined fuel (glucose)
2- carry fuel to places that need it
3- burn refined fuel |
what food is quick energy? | carbs |
what reasons exist for large quantities of carbs | 1- widely available and easily grown
2- relatively low in cost
3-easily stored |
how much Kcal in the American diet comes from carbs | half |
what are Monosaccharides | single sugars, simple carbs |
what are class members of Monosaccharides | glucose (dextrose)
fructose
galactose |
what are sources of Monosaccharides | corn syrup (processed foods)
fruits
honey
lactose (milk) |
what are disaccharides | double sugars, simple carbs |
what are class members of disaccharides | sucrose, lactose, maltose |
what are sources of disaccharides | table sugar (sugar cane, sugar beets)
milk
molasses
starch digestion, intermediate
sweetener in food products
starch digestion, final |
what are polysaccharides | multiple sugars, complex carbs |
what class members are polysaccharides | starch
glycogen |
what are sources of polysaccharides | grains and grain products (cereal, bread, crackers, backed goods)
rice, corn, bulgur
legumes
potatoes and other vegetables
storage form of carbs in animal tissue (not a dietary source) |
how are carbs classified | according to number of sugar, saccharide |
How many single sugars are there | 3 |
the 3 single sugars in nutrition are | glucose, fructose, and galactose |
Monosaccharides are the __ __ for all carbs | building blocks |
where are the carbs quickly absorbed from | the intestine |
next, the carbs go from the intestine to the | blood stream |
once the carbs QUICKLY are absorbed from the intestine into the blood stream, they are carried to the | liver |
Once the carbs reach the liver, they are stored as __ for a constant backup energy supply or used for immediate energy needs | glycogen |
the BASIC SINGLE sugar in the body metabolism is | glucose |
glucose, the form of sugar circulating in the blood and is the __ fuel for __ | primary cells |
glucose is also called | dextrose |
Where is fructose mainly found | fruits |
what is manufactured by changing the glucose in cornstarch to fructose | high- fructose corn syrup |
what is increasingly being used in processed food, canned and frozen fruits, and soft drinks | high- fructose corn syrup |
what is an inexpensive sweetener and a major source of increased sugar intake in the US | high- fructose corn syrup |
what mainly comes from the digestion of milk sugar, or lactose | galactose |
_ are SIMPLE DOUBLE sugars composed of 2 single-sugar units liked together | disaccharides |
the 3 disaccharides are important to nutrition | sucrose, lactose, and maltose |
Glucose + Fructose= | sucrose |
Glucose + Galactose = | lactose |
glucose + glucose = | maltose |
common table sugar | sucrose |
sugar in milk | lactose |
lactose aids in the absorption of | calcium and phosphorus |
what is derived in the body from breakdown of starch | maltose |
polysaccharides are _ carbs | complex |
the important polysaccharides in nutrition are | starch, glycogen, and dietary fiber |
what is the most significant polysaccharide | starch |
starches are in | grains, legumes, and other vegetables. some fruits in small amounts |
what are more complex in structure than simple sugars, thus breaking down slower and supplying energy over longer period | starches |
what is the most important dietary carb worldwide | starch |
the DRIs recommend that __ to __ % of total Kcal consumed come from carbs | 45-65 |
what are major food sources of starch | grains in the form of cereal, pasta, crackers, bread, baked goods, beans, peas, potatoes, rice, and corn. |
where is glycogen found | animal muscle tissue |
animal starch is another name for | glycogen |
is glycogen a significant source of carbs in the diet | NO |
glycogen is a carb formed within __ and is crucial to the body's __ and __ __ | body's tissues
metabolism and energy balance |
where is glycogen found | liver and muscles |
glycogen is constantly broken down to form __ for __ energy needs | glucose
immediate |
what help sustain normal blood glucose during short-term fasting periods (sleep) and immediate duel for muscle action | glycogen |
does dietary fiber have a direct energy value like other carbs | NO |
why does dietary fiber not have a direct energy value like other carbs | humans lack the necessary enzymes to digest it |
increasing attention has focused on the relation of fiber to health promotion and disease prevention, especially to __, __, and __ | GI- gastrointestinal
cardiovascular disease
management of diabetes |
cellulose if the __ part of the framework of __ | chief
plants |
cellulose remains __ in the __ and provides important __ to the diet. | undigested
Gi tract
bulk |
what helps move the food mass along, stimulating normal muscle action in the intestine, and forms feces. | bulk in the cellulose |
what are the main sources of cellulose | stems and leaves of vegetables and covering of seeds and grains |
many health organizations have recommended increasing intake of | complex carbs and dietary fiber |
recommended daily fiber intake for men 50 and younger is | 38 g/day |
recommended daily fiber intake for women 50 and younger is | 25 g/day |
can you have too much fiber | YES |
sudden increases in fiber intake can result in | gas, bloating, and constipation |
how should fiber be increased? | gradually |
what should you take increase with fiber | water |
the average intake in american diets remains at ____ the recommendations | less than half |
what health benefits (6 things) are scientists confident of with consuming adequate amounts of fiber | 1- lower bld cholesterol levels
2- promotes normal bowel function & movements/ prevents constipation
3- aids in obesity prevention
4- protects against colon cancer
5- slows glucose absorption, reducing spikes & insulin secretion
6- prevents diverticu |
how can health professionals assist the public in evaluating their fiber intake by | educating and encourage the use of food labels |
what is the main function of carbs | provide fuel |
what provides readily available energy needed for physical activities as well as the work of the body cells | carbs |
__ is a fuel, but body only needs small amount of it | fat |
why does the body mainly need fat | to supply the essential fatty acids |
carbs also serve as special functions in | many body tissues and organs |
glycogen reserves in teh __ and __ provide a constant exchange with the body's overall | liver and muscle
energy balance system |
what helps regulate both protein and fat metabolism | carbs |
if _ is sufficient to meet general body needs, __ does not have to be broken down to supply energy | carbs
proteins |
__ action of carbs protect protein, allowing it to be used for its MAJOR ROLE in TISSUE GROWTH AND MAINTENANCE | protein-sparing |
what is protein-sparing's major role | tissue growth and maintenance |
__ is a product of incomplete fat oxidation in the cells | keytones |
keytones are __ acids | strong |
the condition of acidosis, or keytones, upsets what balance of the body and can become serious | normal acid-base |
keytones protective action of carbs is called | antiketogenic effect |
__ are the preferred fuel for the hear muscle, | fatty acids |
__ is a vital emergency fuel | glycogen |
in a damaged heart, low glycogen stores or inadequate carbs may cause Sx of __ and __ | cardiac disorder
angina |
constant carb intake and reserves are necessary for proper functioning of the | CNS |
the master center of the CNS, __ has __ stored supply of __ | brain
NO
glucose |
sustained and profound shock from low blood sugar may cause __ and result in | brain damage
coma and/or death |
where does the digestion of carb foods, starches, and sugar begin | mouth |
what is mastication | chewing of food |
what does mastication do | breaks food into fine particles and mixes with saliva |
during mastication, the salivary enzyme (salivary amylase) is secreted by the | parotid glands |
where are the parotid glands | under each ear at the back of the jaw |
what do wavelike contractions of the muscle fibers of the stomach do | continue the MECHANICAL digestive process |
wavelike contractions, called peristalsis further mixes food particles with __ to facilitate __ digestion | gastric secretions
chemical |
what does hydrochloric acid in the stomach do | stops the action of salivary amylase in food mass |
what continues to mix the food mass and move it to the lower part of the stomach | muscle action |
after the food gets to the lower part of the stomach, the food mass is a thick creamy __, and its ready for it CONTROLLED emptying through the __ __ into the __ | chyme
pyloric valve
duodenum |
what is the first portion of the small intestine called | duodenum |
what is HCL | hydrochloric acid |
__ continues to aid digestion in the small intestine by | peristalsis
mixing and moving the chyme along the length of the tube |
where is the chemical digestion of carbs COMPLETED __________ from both the | small intestine by specific enzymes
pancreas and intestine |
secretions from the pancreas enter the duodenum through the | common bile duct |
secretions from the pancreas that enter the duodenum contain the starch enzyme __ for continued breakdown of | pancreatic amylase
starch to disaccharides and monosaccharides. |
what 3 disaccharidases does enzymes from the brush border of the intestinal tract contain | sucrase
lactase
maltase |
sucrase, lactase, maltase act on their respective disaccharides to render the monosaccharides _____ ___ __ ready for absorption directly into the __ blood circulation | glucose, galactose, fructose
portal |
_ the inability to break lactose down into its monosaccharide units (glucose and galactose) results from a lack of the enzyme _ | lactose intolerance
lactase |
Sx of lactose intolerance is | bloating, gas, abdominal pain, and diarrhea |
lactose intolerance affects approx. _ adults worldwide (higher in some countries and ethnic groups) | 75% |
what is it when lactase is absent or deficient from the brush border cells of the small intestine | hypolactasia |
what happens if the disaccharide lactose can not be hydrolyzed to its respective monosaccharides | the unabsorbed sugar ATTRACTS excess fluid into the gut |
what are the dietary guidelines for americans general guide lines for | promote health |
what 3 things do the guidelines advise individuals to do | 1- choose fiber-rich fruits, vegetables, and whole grain often
2- choose and prep food/beverages with little added sugars or caloric sweeteners
3-reduce dental caries- good hygiene& consuming sugar-starch foods/drinks less often |
where can you find:
1- tips for consuming more whole grains, fruits, and vegetables.
2- serving size info
3- health benefits and nutrients associated with each food group
4- sample menus | mypyramid |
end of chapter 2- CARBS | next is chapter 3- FATS |