Carbohydrates

<p>Neural and red blood cell tissues (D)</p> Signup and view all the answers

<p>To create channels for glucose to enter cell membranes (D)</p> Signup and view all the answers

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

<p>It lowers blood glucose by facilitating uptake into cells. (C)</p> Signup and view all the answers

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

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

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

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

<p>Increases the rate of gastric emptying. (A)</p> Signup and view all the answers

<p>Multiple glucose units (D)</p> Signup and view all the answers

<p>Increasing stool bulk and aiding in fecal passage. (D)</p> Signup and view all the answers

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

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

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

<p>Breaks down starch into shorter polysaccharides and maltose. (C)</p> Signup and view all the answers

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

<p>It is deactivated by stomach acid. (B)</p> Signup and view all the answers

<p>It provides bulk to the stool (A)</p> Signup and view all the answers

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

<p>Dietary fibre plus functional fibre. (B)</p> Signup and view all the answers

<p>To promote the breakdown of glycogen to glucose in the liver. (A)</p> Signup and view all the answers

<p>130 g (D)</p> Signup and view all the answers

<p>45-65% (A)</p> Signup and view all the answers

<p>Erythrocytes (red blood cells) (A)</p> Signup and view all the answers

<p>Yes, it falls within the recommended range for men. (C)</p> Signup and view all the answers

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

<p>Providing fuel for most cells (A)</p> Signup and view all the answers

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

<p>As part of the disaccharide lactose (C)</p> Signup and view all the answers

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

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

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

<p>Glucose and fructose (D)</p> Signup and view all the answers

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

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

<p>They rely on it almost exclusively for fuel (C)</p> Signup and view all the answers

<p>35 g (D)</p> Signup and view all the answers

<p>10% (B)</p> Signup and view all the answers

<p>12.5 tsp (D)</p> Signup and view all the answers

<p>Nutritive sweeteners provide energy, while non-nutritive sweeteners provide little to no energy. (B)</p> Signup and view all the answers

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

<p>Gas, abdominal discomfort, and diarrhea (C)</p> Signup and view all the answers

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

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

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

<p>Acceptable Daily Intake (B)</p> Signup and view all the answers

<p>50g (C)</p> Signup and view all the answers

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

<p>They are often much sweeter than sucrose (B)</p> Signup and view all the answers

The inability to digest lactose due to a lack or deficiency of the lactase enzyme in the small intestine.

A type of carbohydrate made up of two simple sugars (monosaccharides) linked together.

A type of carbohydrate made up of many simple sugars (monosaccharides) linked together.

A glucose polymer that serves as the primary energy storage form in plants.

A type of dietary fiber that resists digestion in the small intestine, but is broken down by bacteria in the colon.

A type of carbohydrate that is not broken down by the body and passes through the digestive system mostly unchanged.

A type of carbohydrate that is made up of only one simple sugar molecule.

A glucose polymer that serves as the primary energy storage form in animals.

A type of dietary fibre that dissolves in water, forming a gel-like substance. This gel can help slow down digestion, lower cholesterol levels, and promote a feeling of fullness.

A category of dietary fiber that does not dissolve in water and does not form a gel. It primarily adds bulk to the stool, aiding in digestion and regularity.

A group of soluble fibers found in fruits, oats, barley, and legumes. They contribute to the beneficial effects of soluble fiber by slowing digestion, lowering cholesterol, and enhancing feelings of fullness.

A type of insoluble fiber that provides bulk and helps with digestion and regularity. It is found in wheat, vegetables, and whole grains.

The process of breaking down starch into smaller units of glucose. This process is initiated by salivary amylase in the mouth.

An enzyme found in saliva that begins the breakdown of starch into smaller polysaccharides and maltose.

The process of breaking down food in the digestive system. This includes mechanical and chemical changes.

The stomach's acidic environment inactivates salivary amylase, halting the digestion of starch.

The most important carbohydrate, found in many foods and used for fuel by most body cells.

Found naturally in fruits, vegetables, and honey, it is the sweetest of the monosaccharides.

Rarely found alone in food, it is primarily a component of lactose.

Composed of two glucose units, found in plants during starch breakdown and in humans during digestion.

Table sugar, composed of glucose and fructose.

Milk sugar, composed of glucose and galactose.

The process of forming a bond between two molecules by releasing water.

The process of breaking a bond between two molecules using water.

The process where plants use sunlight to make their own food.

The main energy source for your body, released from carbohydrates during digestion.

A measure of how quickly a food raises blood sugar levels.

Hormones that regulate blood glucose levels.

The primary storage form of glucose in the body.

The process of maintaining stable blood glucose levels.

A hormone produced by the pancreas that helps cells take up glucose from the bloodstream.

A type of glucose transporter that allows glucose to pass through cell membranes.

The preferred fuel source for the brain and developing red blood cells.

Excess carbohydrates stored as fat.

The liver and muscles store glycogen.

Insulin facilitates glucose uptake by muscle and adipose tissue, promotes glycogen synthesis in liver and muscle.

A hormone produced by the alpha cells of the pancreas that stimulates the breakdown of glycogen to glucose, increasing blood glucose levels.

The recommended daily intake of digestible carbohydrates for adults, aiming to ensure adequate glucose supply for brain function.

The range of carbohydrate intake, expressed as percentage of total daily calorie intake, recommended by Health Canada.

Red blood cells rely solely on glucose for energy.

The brain and nervous tissue primarily use glucose as their energy source.

The amount of fiber recommended daily for a person with an energy intake of 2000 kcal is about 28 grams.

Sugars and syrups added to foods during processing or preparation. These are considered unhealthy sugars.

The World Health Organization (WHO) recommends limiting added sugar intake to 10% or less of your total daily energy intake.

A type of sweetener that provides energy, such as sugar alcohols. They are similar to sugar in structure but are absorbed and metabolized differently.

Examples of sugar alcohols include Isomalt, Lactitol, Maltitol, Mannitol, and Sorbitol.

A type of sweetener that provides little to no energy. They are generally much sweeter than sugar and are often used as sugar substitutes.

Examples of non-nutritive sweeteners include Aspartame, Saccharin, Sucralose, and Stevia.

The Acceptable Daily Intake (ADI) is the maximum amount of a substance that can be ingested daily over a lifetime without an appreciable health risk.

The relative sweetness of a sweetener is a measure of how sweet it is compared to sucrose (table sugar).

Aspartame is a non-nutritive sweetener about 200 times sweeter than sugar.

Saccharin is a non-nutritive sweetener about 300 times sweeter than sugar.

Stevia is a natural, non-nutritive sweetener derived from the stevia plant. It is about 200-300 times sweeter than sugar.

The amount of fiber you need daily depends on your energy intake. As your energy intake increases, so does your fiber requirement.