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Questions and Answers
Which nutrient is NOT classified as providing energy?
How many calories are provided by one gram of fat?
What is the primary function of dietary fiber?
Which of the following statements about monosaccharides is false?
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Which variable is NOT mentioned as affecting nutrient needs?
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Which simple carbohydrate is also known as dextrose?
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What is the calorie equivalent of a food Calorie?
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Which statement accurately describes carbohydrates?
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What is the primary function of glucose in the central nervous system and the brain?
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What can excess glucose be converted into after energy needs are met?
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What condition results from a lack of the enzyme galactose-1 phosphate uridyl transferase?
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Which disaccharide is composed of glucose and fructose?
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Which statement about lactose is true?
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What is maltose primarily associated with in the body?
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Which characteristic is true for most adults regarding lactose digestion?
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Which statement correctly describes maltose?
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What are the components of maltose?
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What are the important polysaccharides in nutrition?
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How do starches differ from simple sugars in terms of energy provision?
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What is glycogen commonly referred to as?
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What role does glucagon play in energy metabolism?
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Which type of dietary fiber assists in waste removal from the body?
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How do carbohydrates influence protein metabolism?
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Why are constant carbohydrate intake and reserves crucial for the body?
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Study Notes
Classifications of Nutrients
- Six categories of nutrients: Carbohydrates, Fats, Proteins, Vitamins, Minerals, and Water
- A calorie measures food energy, which is primarily sourced from Protein, Carbohydrates, and Fats
Calorie
- One food Calorie is equal to 1000 calories (kilocalorie)
- Calorie content varies by food; an apple contains 80 calories, while an apple pie contains 350 calories
Energy
- Proteins, Carbohydrates, and Fats provide energy
- Body releases energy from these sources, known as calories
- Calories per gram: Protein = 4 calories, Carbohydrates = 4 calories, Fat = 9 calories
Factors Affecting Nutrient Needs
- Age, gender, activity level, climate, health, and state of nutrition influence nutrient needs
Carbohydrates
Importance of Carbohydrates
- Carbohydrates are readily available and cost-effective
- Long-term storage, resistant to spoilage, and easily grown
- Range in structure, providing both quick and sustained energy
- Dietary fiber is an indigestible carbohydrate acting as a gastrointestinal regulatory agent
Simple Carbohydrates
- Simple carbohydrates are sugars readily processed by the body
- Monosaccharides:
- Simplest form of carbohydrates, containing one sugar unit
- Sweet, require no digestion, absorbed directly into the bloodstream
- Includes glucose, fructose, and galactose
- Glucose:
- Also known as dextrose
- All carbohydrates are converted to glucose for metabolism
- Found naturally in corn syrup and some fruits and vegetables
- Central nervous system, red blood cells, and brain use only glucose for fuel
- Excess glucose stored as glycogen, used for nonessential amino acids, specific compounds, or converted to fat storage
- Fructose:
- Primarily found in fruits (naming origin) and honey
- Amount in fruit depends on ripeness
- Galactose:
- Not commonly found as a free monosaccharide
- A by-product of lactose (milk sugar) digestion
- Some infants are born with galactosemia, an inability to metabolize galactose
- galactosemia results from a missing enzyme, galactose-1 phosphate uridyl transferase (GALT)
- Without GALT, galactose accumulates in blood and tissues
- Both fructose and galactose are metabolized in the liver into glucose pathways
- Disaccharides:
- Simple double sugars composed of two single-sugar units
- Important in nutrition: Sucrose, Lactose, and Maltose
- Sucrose = Glucose + Fructose
- Lactose = Glucose + Galactose
- Maltose = Glucose + Glucose
- Sucrose:
- Common table sugar
- Granulated, powdered, or brown sugar form
- Derived from sugarcane or sugar beets
- Lactose:
- Milk sugar
- Unique for not being found in plants
- Aids in calcium absorption
- Less sweet than monosaccharides or other disaccharides
- Lactose Intolerance:
- Many adults cannot digest lactose, experiencing bloating, cramping, and diarrhea after milk or milk-based products.
- Caused by insufficient lactase, the enzyme needed to digest lactose
- Low-lactose products available as alternatives
- Maltose:
- Intermediate product in starch hydrolysis
- Produced by enzyme action during starch digestion
- Found in infant formulas, malt beverages, and beer
- Less sweet than glucose or sucrose
- Synthetic maltose used as a sweetener in processed foods
Complex Carbohydrates
- Polysaccharides:
- Complex carbohydrates composed of many single-sugar units
- Key polysaccharides in nutrition: Starch, glycogen, and dietary fiber
- Starches:
- Made up of many glucose or other sugar units, forming long chains
- Chains broken down into glucose before use
- Slower digestion than simple sugars, providing sustained energy
- Found in breads, cereals, pasta, and potatoes
- Glycogen:
- Animal starch, crucial for metabolism and energy balance
- Stored in liver and muscles, constantly recycled (broken down to glucose or synthesized for storage)
- Glucagon hormone helps the liver convert glycogen into glucose for energy needs
- Small glycogen stores sustain blood glucose during short-term fasting and provide immediate fuel for muscles
Dietary Fiber
- Non-digestible carbohydrate from plants
- Types: Soluble and Insoluble
- Soluble Fiber:
- Combines with waste and other substances for removal
- Found in oat bran, beans, apples, carrots, and vegetables
- Insoluble Fiber:
- Absorbs water, providing bulk
- Found in whole grains, fruit and vegetable skins and seeds
Carbohydrate Regulation of Protein and Fat
- Carbohydrates regulate protein and fat metabolism
- Sufficient dietary carbohydrates prevent protein breakdown for energy
- Adequate carbohydrates reduce the need for fat as an energy source
Central Nervous System and Carbohydrates
- Constant carbohydrate intake and reserves necessary for proper central nervous system function.
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Description
Explore the essential classifications of nutrients including carbohydrates, fats, proteins, vitamins, minerals, and water. This quiz covers how calorie content varies in foods and factors affecting individual nutrient needs. Test your knowledge on the energy-providing macronutrients and their caloric values.
