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

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

    Plant sources of protein have a high biological value.

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

    Iodine is classified as a macro mineral.

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

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

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

    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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