Carbohydrates Overview and Functions
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Questions and Answers

Which type of carbohydrate is glucose classified as?

  • Complex carbohydrate
  • Monosaccharide (correct)
  • Disaccharide
  • Polysaccharide

Polysaccharides consist of single sugar molecules.

False (B)

Name one symptom of carbohydrate deficiency.

Exhaustion

Sucrose is a type of ______ carbohydrate.

<p>disaccharide</p> Signup and view all the answers

Which of the following foods is a source of lactose?

<p>Milk (C)</p> Signup and view all the answers

Match the type of protein with its characteristic:

<p>Globular Proteins = Soluble and easily denatured Fibrous Proteins = Form structural elements like rods Simple Proteins = Yield only amino acids during digestion Conjugated Proteins = Combine with non-protein substances</p> Signup and view all the answers

Excess carbohydrates can lead to weight loss.

<p>False (B)</p> Signup and view all the answers

List one function of carbohydrates in the body.

<p>Provide energy</p> Signup and view all the answers

What is a main cause of a sunken middle cake?

<p>Opening the oven too frequently (B)</p> Signup and view all the answers

A cake is done if the edges have pulled away from the pan and the center does not spring back when pressed.

<p>False (B)</p> Signup and view all the answers

What should you do to avoid a cake sticking in the pan?

<p>Grease the pan well and allow the cake to cool in the pan for about 15 minutes.</p> Signup and view all the answers

To check for doneness, you can use a cake tester or a _____ to see if it comes out clean.

<p>toothpick</p> Signup and view all the answers

Match the cake faults with their remedies:

<p>Sunken Middle Cake = Ensure the oven is level and avoid placing the cake near a heat source Uneven Rising = Don’t open the oven too often; measure ingredients accurately Cake Sticking in the Pan = Grease the pan well and cool for 15 minutes Check for Doneness = Use a toothpick or press center to see if it springs back</p> Signup and view all the answers

Which of the following sources are considered high biological value protein sources?

<p>Meat and fish (C)</p> Signup and view all the answers

Plant sources of protein have a high biological value.

<p>False (B)</p> Signup and view all the answers

What is one function of proteins in the body?

<p>Bodybuilding and maintenance</p> Signup and view all the answers

Proteins denature when exposed to ______.

<p>heat</p> Signup and view all the answers

Which of the following is a macro mineral?

<p>Calcium (A)</p> Signup and view all the answers

Iodine is classified as a macro mineral.

<p>False (B)</p> Signup and view all the answers

Name an essential function of potassium.

<p>Nerve and muscle contraction</p> Signup and view all the answers

A cake is often served as a ______.

<p>dessert</p> Signup and view all the answers

Which method includes beating fat and sugar together to create a light texture?

<p>Creaming Method (B)</p> Signup and view all the answers

Flour is used as a primary structure builder in cake making.

<p>True (A)</p> Signup and view all the answers

Iron is important for ______ production in the body.

<p>hemoglobin</p> Signup and view all the answers

Which ingredient is used to enhance the flavor in cakes?

<p>Flavoring Agents (D)</p> Signup and view all the answers

Match the following ingredients to their roles in cake making:

<p>Flour = Structure builder Sugar = Sweetness and moisture Eggs = Moisture and flavor Salt = Enhances flavor</p> Signup and view all the answers

What is a common deficiency resulting from lack of calcium?

<p>Osteoporosis</p> Signup and view all the answers

What type of cake typically has very little or no fat?

<p>Unshortened Cakes (A)</p> Signup and view all the answers

Flashcards

Carbohydrates: Main Source of Energy

Carbohydrates are the primary energy source for the body. They are made up of carbon, hydrogen, and oxygen in a 2:1 ratio of hydrogen to oxygen. These organic compounds are categorized as simple or complex based on their structure.

Monosaccharides: Single Sugar Molecules

Monosaccharides are the simplest form of carbohydrates consisting of one sugar molecule. Examples include glucose (found in fruits and vegetables), fructose (found in honey and fruits), and galactose (produced during lactose digestion).

Disaccharides: Double Sugar Units

Disaccharides are made up of two monosaccharides linked together. Examples include sucrose (table sugar), maltose (found in sprouting grains), and lactose (found in milk).

Polysaccharides: Complex Carbohydrates

Polysaccharides are complex carbohydrates made up of many sugar molecules linked together. Examples include starch (found in potatoes and rice), dextrin (produced during starch digestion), and cellulose (found in plant cell walls).

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Protein: Building Blocks of Life

Proteins are essential organic molecules that are found in every living organism. They are vital for building and repairing tissues, producing enzymes, and regulating bodily functions.

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Amino Acids: Protein's Basic Units

Proteins are made up of smaller units called amino acids. These amino acids are linked together in chains to form proteins.

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Globular Proteins: Soluble and Functional

Globular proteins are spherical or round in shape, making them soluble in water. They play a role in various functions, such as enzymes, hormones, and antibodies.

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Fibrous Proteins: Structural Supports

Fibrous proteins are long, thin, and insoluble in water. They provide structural support and strength to tissues, such as collagen in skin and keratin in hair.

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Protein Sources

Foods providing essential amino acids for our bodies.

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Complete Protein

Contains all 9 essential amino acids.

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Incomplete Protein

Lacking one or more essential amino acids.

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Protein Function: Body Building

Proteins form essential structures, such as muscles, bones, skin, and nails.

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Protein Function: Repair

Proteins help repair damaged tissues, supporting metabolism and recovery from illness or injury.

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Protein Function: Energy Source

Proteins can be used as energy when other sources are limited.

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Protein Function: Production

Proteins create enzymes, hormones, and antibodies which regulate various bodily functions.

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Protein Function: Transport

Proteins help move minerals like phosphorus and sulfur throughout the body.

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Protein Denaturation

The loss of a protein's structure due to heat.

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Protein Digestion

The breakdown of proteins into amino acids during digestion.

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Mineral Definition

Essential nutrients needed in small amounts for bodily functions, obtained through diet or supplements.

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Mineral Function: Bodybuilding

Minerals contribute to building and maintaining bones, teeth, and other tissues.

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Mineral Function: Regulation

Minerals help regulate various bodily processes like nerve function and hormone production.

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Mineral Function: Fluid Balance

Minerals maintain the balance of fluids throughout the body.

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Macro Minerals

Minerals required in larger amounts by the body.

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All-in-One Mixing Method

A baking method where all ingredients are combined at once in the bowl and mixed together. It's similar to the creaming method but simpler.

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Cake Tester Doneness Check

Using a cake tester or toothpick inserted into the center of the cake. If it comes out clean, the cake is done.

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Sunken Middle Cake

A cake with a depressed center caused by opening the oven too frequently or using excessive leavening agent.

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Uneven Cake Rising

Uneven baking caused by inconsistent oven temperature or improper pan placement.

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Cake Sticking to the Pan

The cake getting stuck in the pan due to insufficient greasing or cooling it in the pan for too long.

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Study Notes

Carbohydrates

  • Definition: Primary energy source, composed of carbon, hydrogen, and oxygen (2:1 H:O ratio). Classified as simple or complex. Crucial for health.
  • Classification:
    • Monosaccharides: Single sugars (glucose, fructose, galactose).
    • Disaccharides: Two sugars bonded (sucrose, maltose, lactose).
    • Polysaccharides: Many sugars linked (starch, dextrin, cellulose).
  • Functions:
    • Energy provision.
    • Supporting fat metabolism.
    • Promoting beneficial bacteria growth (e.g., lactose).
    • Building macromolecules (DNA, RNA).
  • Sources:
    • Monosaccharides: Glucose (fruits, vegetables, honey), Fructose (honey, fruits), Galactose (lactose digestion).
    • Disaccharides: Sucrose (cane, beet sugar, pineapples), Maltose (sprouted grains), Lactose (milk).
    • Polysaccharides: Starch (corn, rice, beans), Dextrin (starch digestion product), Cellulose (plant cell walls).
  • Deficiency Symptoms: Exhaustion, headache, nausea, muscle aches, bad breath, confusion, seizures.
  • Excess Effects: Weight gain, high blood sugar, fatigue, high cholesterol, high insulin, increased heart disease risk.

Protein

  • Chemical Elements: Carbon, hydrogen, oxygen, nitrogen, phosphorus, and sometimes sulfur.
  • Structure: Amino acids linked by peptide bonds.
    • Globular proteins: Soluble, easily denatured (casein, egg albumin).
    • Fibrous proteins: Structural, rod-like (collagen, keratin, myosin).
  • Classification:
    • Simple proteins: Only amino acids released during digestion (albumin, gluten).
    • Conjugated proteins: Combine with non-protein substances (nucleoproteins, lipoproteins).
    • Derived proteins: Products of protein digestion (proteoses, polypeptides).
  • Food Sources:
    • High Biological Value (animal): All essential amino acids (meat, fish, eggs, milk, cheese).
    • Low Biological Value (plant): Lack one or more essential amino acids (legumes, cereals).
  • Functions:
    • Tissue building and repair.
    • Supporting metabolism and recovery.
    • Secondary energy source.
    • Producing enzymes, hormones, and antibodies.
    • Transporting minerals.
  • Effect of Heat: Denaturation (loss of structure) upon heating, changing properties (e.g., cooking eggs).
  • Digestion: Broken down into amino acids via proteoses and polypeptides.

Minerals

  • Definition: Essential small amounts for body function, from diet or supplements.
  • Functions: Body building, regulating processes, components of fluids.
  • Classification:
    • Macro minerals: Calcium, Iron, Phosphorus, Potassium, Sulfur, Chlorine, Sodium, Magnesium.
    • Micro minerals: Iodine, Copper, Manganese, Fluorine, Cobalt, Nickle, Zinc, Chromium, Selenium.

Macro Minerals

  • Calcium:
    • Sources: Dairy, fish, leafy greens.
    • Functions: Bone/teeth, blood clotting, muscle/nerve.
    • Deficiency: Osteoporosis, fractures.
    • Excess: Organ deposits, constipation.
  • Phosphorus:
    • Sources: Meats, cereals, legumes.
    • Functions: Works with calcium, energy, acid-base balance.
    • Deficiency: Bone pain, fatigue.
  • Potassium:
    • Sources: Fruits, vegetables.
    • Functions: Nerve/muscle contraction.
    • Deficiency: Muscle cramps, weakness.
  • Sodium:
    • Sources: Table salt, other foods.
    • Functions: Fluid balance, nerve/muscle.
    • Deficiency: Headache, muscle spasms.
  • Magnesium:
    • Sources: Nuts, whole grains, leafy greens.
    • Functions: Muscle/nerve, bone/teeth.
    • Deficiency: Fatigue, seizures.

Micro Minerals

  • Fluoride:
    • Sources: Tea, seafood, water.
    • Functions: Strengthens teeth, protects against decay.
    • Deficiency: Increased tooth decay.
    • Excessive intake: Fluorosis (tooth discoloration).
  • Iodine:
    • Sources: Seafood, iodine-rich soil veggies.
    • Functions: Thyroid hormones.
    • Deficiency: Goiter, hypothyroidism.
  • Iron:
    • Sources: Meat, liver, eggs.
    • Functions: Hemoglobin, oxygen transport.
    • Deficiency: Anemia (weakness, dizziness).
    • Types: Heme and non-heme iron.
    • Factors affecting absorption: Vitamin C enhances, phytic acid/oxalates inhibit.

Cake Making

  • Definition: Sweet baked food from a thick batter (typically flour, sugar ingredients).
  • Classification:
    • Shortened cakes: High fat content (butter cakes).
    • Unshortened cakes: Low/no fat (sponge cakes).
  • Ingredients: -Flour: Structure. -Sugar: Sweetness, tenderizing. -Shortening: Air incorporation, volume. -Eggs: Structure, moisture, flavor. -Leavening Agents: Rising (baking powder, air). -Salt: Flavor enhancement. -Liquids: Moistening. -Flavorings: Enhancing taste.
  • Methods: -Creaming: Fat/sugar creamed to incorporate air. -Whisking: For fatless cakes, trapping air with eggs and sugar. -Rubbing-in: Fat rubbed into flour for cakes with lower fat. -Melting: Combining dry ingredients with melted fats. -All-in-One: Combining all ingredients directly.
  • Doneness Checks: -Clean toothpick insertion. -Center springs back on gentle pressure. -Edges slightly detached from the pan.
  • Faults and Remedies: -Sunken middle: Frequent oven opening, too much raising agent. -Uneven rising: Uneven oven temp., pan placement. -Sticking: Inadequate pan greasing, prolonged pan cooling.

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Description

This quiz explores the essential role of carbohydrates in nutrition, their classifications into monosaccharides, disaccharides, and polysaccharides, as well as their key functions and food sources. Understand how carbohydrates provide energy, support metabolic processes, and promote health.

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