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Questions and Answers
Which food item contains the highest carbohydrate content per 100g?
Which food item contains the highest carbohydrate content per 100g?
Glycogen is primarily stored in the brain and heart.
Glycogen is primarily stored in the brain and heart.
False
What is the main function of liver glycogen?
What is the main function of liver glycogen?
To provide glucose to the body when blood glucose levels drop.
Most dietary fibre are ______ parts of plants.
Most dietary fibre are ______ parts of plants.
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Match the following food items with their carbohydrate content:
Match the following food items with their carbohydrate content:
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What percentage of the grain is formed by the bran component?
What percentage of the grain is formed by the bran component?
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Oligosaccharides contain more than 10 monosaccharide units.
Oligosaccharides contain more than 10 monosaccharide units.
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Name two common oligosaccharides.
Name two common oligosaccharides.
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The primary food sources of oligosaccharides are ___, peas, and lentils.
The primary food sources of oligosaccharides are ___, peas, and lentils.
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Match the following food sources with the type of polysaccharide:
Match the following food sources with the type of polysaccharide:
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Which of the following is NOT a component of polysaccharides?
Which of the following is NOT a component of polysaccharides?
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What digestive process is responsible for breaking down starch into glucose?
What digestive process is responsible for breaking down starch into glucose?
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All starch in plants is easily digestible in the small intestine.
All starch in plants is easily digestible in the small intestine.
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What is the main component of sucrose?
What is the main component of sucrose?
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Lactose is known as fruit sugar.
Lactose is known as fruit sugar.
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What type of sugar is maltose composed of?
What type of sugar is maltose composed of?
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The most common monosaccharides in our diet include glucose, fructose, and __________.
The most common monosaccharides in our diet include glucose, fructose, and __________.
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Which food contains the highest concentration of lactose?
Which food contains the highest concentration of lactose?
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Match the following disaccharides with their components:
Match the following disaccharides with their components:
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Refined sugars provide many essential nutrients.
Refined sugars provide many essential nutrients.
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Name two natural sources of sucrose.
Name two natural sources of sucrose.
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Which cells primarily use glucose as a fuel source?
Which cells primarily use glucose as a fuel source?
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Glycogen stored in fat cells has a limited storage capacity.
Glycogen stored in fat cells has a limited storage capacity.
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What is the primary function of carbohydrates regarding protein?
What is the primary function of carbohydrates regarding protein?
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Excess carbohydrates are stored as ______ in the liver and muscles.
Excess carbohydrates are stored as ______ in the liver and muscles.
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Match the following functions of carbohydrates with their descriptions:
Match the following functions of carbohydrates with their descriptions:
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What is the recommended daily carbohydrate intake in grams to prevent ketosis?
What is the recommended daily carbohydrate intake in grams to prevent ketosis?
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Insoluble fiber does not contribute to fecal bulk and normal laxation.
Insoluble fiber does not contribute to fecal bulk and normal laxation.
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What is the preferred energy source for colon cells derived from fiber fermentation?
What is the preferred energy source for colon cells derived from fiber fermentation?
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What type of lipid is liquid at room temperature?
What type of lipid is liquid at room temperature?
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Saturated fats have one or more C=C bonds in their fatty acid chains.
Saturated fats have one or more C=C bonds in their fatty acid chains.
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What is the primary storage location of lipids in the body?
What is the primary storage location of lipids in the body?
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Polyunsaturated fatty acids (PUFAs) contain __________ or more C=C bonds.
Polyunsaturated fatty acids (PUFAs) contain __________ or more C=C bonds.
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Match the type of fatty acid with its description:
Match the type of fatty acid with its description:
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Which of the following is NOT a characteristic of polyunsaturated vegetable oils?
Which of the following is NOT a characteristic of polyunsaturated vegetable oils?
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Name one example of a saturated fat that is softer than most animal fats.
Name one example of a saturated fat that is softer than most animal fats.
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All vegetable oils are polyunsaturated.
All vegetable oils are polyunsaturated.
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What effect does saturation have on the firmness of fatty acids at room temperature?
What effect does saturation have on the firmness of fatty acids at room temperature?
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All lipids are equally likely to spoil when exposed to oxygen.
All lipids are equally likely to spoil when exposed to oxygen.
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What is the process called that adds hydrogen atoms to a fatty acid?
What is the process called that adds hydrogen atoms to a fatty acid?
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Polyunsaturated fats spoil most readily because their double bonds are _____ .
Polyunsaturated fats spoil most readily because their double bonds are _____ .
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Which type of fatty acid is least likely to become rancid?
Which type of fatty acid is least likely to become rancid?
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Match the following types of fatty acids with their characteristics:
Match the following types of fatty acids with their characteristics:
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Trans fatty acids can only be found in foods created through hydrogenation.
Trans fatty acids can only be found in foods created through hydrogenation.
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What is one food source that commonly contains partially hydrogenated oils?
What is one food source that commonly contains partially hydrogenated oils?
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Study Notes
Carbohydrates
- Liver glycogen is responsible for regulating blood glucose levels.
- Dietary fibers are non-digestible parts of plants.
- Bran makes up 14.5% of the grain.
- Oligosaccharides contain 2 to 10 monosaccharide units.
- Two common oligosaccharides are raffinose and stachyose.
- The primary food sources of oligosaccharides are beans, peas, and lentils.
- Starch is found in grains, legumes, and root vegetables.
- Glycogen is stored in muscle and liver.
- Cellulose is not a component of polysaccharides.
- Amylase breaks down starch into glucose.
- Sucrose is composed of glucose and fructose.
- Maltose is composed of two glucose molecules.
- The most common monosaccharides in our diet include glucose, fructose, and galactose.
- Milk contains the highest concentration of lactose.
- Sucrose is composed of glucose and fructose.
- Lactose is composed of glucose and galactose.
- Maltose is composed of two glucose molecules.
- Two natural sources of sucrose are sugarcane and sugar beets.
- Muscle cells primarily use glucose as a fuel source.
- The primary function of carbohydrates regarding protein is to spare protein for its primary function.
- Excess carbohydrates are stored as glycogen in the liver and muscles.
- Carbohydrates provide energy to fuel the body and brain.
- Carbohydrates promote digestive health by providing fiber.
- Carbohydrates spare protein for its primary function.
- Sugars enhance flavor and palatability of food.
- The recommended daily carbohydrate intake in grams to prevent ketosis is 130g.
- Butyrate is the preferred energy source for colon cells derived from fiber fermentation.
Lipids
- Unsaturated fats are liquid at room temperature.
- Saturated fats have no C=C bonds in their fatty acid chains.
- The primary storage location of lipids in the body is adipose tissue.
- Polyunsaturated fatty acids (PUFAs) contain two or more C=C bonds.
- Saturated fatty acids are solid at room temperature and have no double bonds.
- Monounsaturated fatty acids have one double bond and are liquid at room temperature.
- Polyunsaturated fatty acids have two or more double bonds and are liquid at room temperature.
- Polyunsaturated vegetable oils are not very stable and can easily become rancid.
- Coconut oil is one example of a saturated fat that is softer than most animal fats.
- Saturation increases the firmness of fatty acids at room temperature.
- Oxidation is the process that causes lipids to spoil when exposed to oxygen.
- Hydrogenation is the process that adds hydrogen atoms to a fatty acid.
- Polyunsaturated fats spoil most readily because their double bonds are more reactive.
- Saturated fatty acids are least likely to become rancid.
- Trans fatty acids are produced artificially through hydrogenation.
- Margarine commonly contains partially hydrogenated oils.
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Description
Test your knowledge on carbohydrates in food and their functions in the body. This quiz covers various types of carbohydrates, their sources, and digestion processes. Perfect for students studying nutrition or related fields.
