Podcast
Questions and Answers
Which macronutrient provides 9 kilocalories per gram?
Which macronutrient provides 9 kilocalories per gram?
- Protein
- Fat (correct)
- Fiber
- Carbohydrates
The primary function of carbohydrates in the body is to provide energy.
The primary function of carbohydrates in the body is to provide energy.
True (A)
What is the major monosaccharide in the body?
What is the major monosaccharide in the body?
glucose
Sucrose is found naturally in?
Sucrose is found naturally in?
Which of the following is a type of complex carbohydrate?
Which of the following is a type of complex carbohydrate?
Which macronutrient provides 4 kilocalories per gram?
Which macronutrient provides 4 kilocalories per gram?
Carbohydrates containing many glucose units, from 1000 or more, are called ______.
Carbohydrates containing many glucose units, from 1000 or more, are called ______.
What is the primary function of carbohydrates in the body?
What is the primary function of carbohydrates in the body?
Both fiber and starch are types of polysaccharides.
Both fiber and starch are types of polysaccharides.
Name the major monosaccharide found in the body.
Name the major monosaccharide found in the body.
Name the long, straight-chain type of starch that makes up about 20% of digestible starch.
Name the long, straight-chain type of starch that makes up about 20% of digestible starch.
What are some natural food sources of sucrose?
What are some natural food sources of sucrose?
Which of the following are common food sources of amylose?
Which of the following are common food sources of amylose?
What is a digestible straight-chain type of starch composed of glucose units called?
What is a digestible straight-chain type of starch composed of glucose units called?
Vegetables, beans, breads, pasta, and rice are common food sources of:
Vegetables, beans, breads, pasta, and rice are common food sources of:
What is amylopectin?
What is amylopectin?
What is amylose?
What is amylose?
Of the following polysaccharides, which is digested most rapidly?
Of the following polysaccharides, which is digested most rapidly?
The advantage of the branched structure of ______ is that it allows multiple enzymes to attach to its structure and break it apart quickly.
The advantage of the branched structure of ______ is that it allows multiple enzymes to attach to its structure and break it apart quickly.
Both fiber and starch are types of polysaccharides.
Both fiber and starch are types of polysaccharides.
The liver and muscles are the major storage site for glycogen.
The liver and muscles are the major storage site for glycogen.
Which of the following are common food sources of amylose?
Which of the following are common food sources of amylose?
Pectins, inulin, gums, hemicelluloses, resistant starch, and cellulose are referred to as:
Pectins, inulin, gums, hemicelluloses, resistant starch, and cellulose are referred to as:
Which type of fiber is an indigestible, insoluble, straight-chain polysaccharide made of glucose molecules?
Which type of fiber is an indigestible, insoluble, straight-chain polysaccharide made of glucose molecules?
Because of its branched structure that can be broken down quickly, glycogen is an ideal storage form of carbohydrate in the body.
Because of its branched structure that can be broken down quickly, glycogen is an ideal storage form of carbohydrate in the body.
How are nonstarch polysaccharides listed on food labels?
How are nonstarch polysaccharides listed on food labels?
Which of the following statements about fiber are true?
Which of the following statements about fiber are true?
Which fiber type increases intestinal transit time?
Which fiber type increases intestinal transit time?
Cellulose is an indigestible, nonfermentable, straight-chain polysaccharide made of glucose molecules.
Cellulose is an indigestible, nonfermentable, straight-chain polysaccharide made of glucose molecules.
Which of the following is a benefit of soluble fiber?
Which of the following is a benefit of soluble fiber?
The advantage of the branched structure of ______ is that it allows multiple enzymes to attach to its structure and break it apart quickly.
The advantage of the branched structure of ______ is that it allows multiple enzymes to attach to its structure and break it apart quickly.
The individual forms of fiber are not each listed on a food label. Instead, they are grouped together as:
The individual forms of fiber are not each listed on a food label. Instead, they are grouped together as:
Wheat bran, nuts, fruit skins, and some vegetables are food sources of ______ fiber.
Wheat bran, nuts, fruit skins, and some vegetables are food sources of ______ fiber.
Foods in the Dairy group are rich sources of fiber.
Foods in the Dairy group are rich sources of fiber.
Which of the following are subgroups of vegetables, according to MyPlate?
Which of the following are subgroups of vegetables, according to MyPlate?
Aspartame is an alternative sweetener made of:
Aspartame is an alternative sweetener made of:
Which of the following are appropriate uses of aspartame?
Which of the following are appropriate uses of aspartame?
The Dietary Guidelines recommends that ______ of our grains come from whole grains.
The Dietary Guidelines recommends that ______ of our grains come from whole grains.
The cooking process is often viewed as the starting point of carbohydrate digestion because cooking helps to soften the tough connective fibers in the plants.
The cooking process is often viewed as the starting point of carbohydrate digestion because cooking helps to soften the tough connective fibers in the plants.
What are the two broad categories of sweeteners?
What are the two broad categories of sweeteners?
Aspartame is heat stable so it is appropriate for use in cooking.
Aspartame is heat stable so it is appropriate for use in cooking.
Which of the following can assist the digestion of carbohydrates even before food enters the mouth?
Which of the following can assist the digestion of carbohydrates even before food enters the mouth?
The monosaccharides and the disaccharides are designated as ______ because they provide calories.
The monosaccharides and the disaccharides are designated as ______ because they provide calories.
When is glucose most likely used to produce fat?
When is glucose most likely used to produce fat?
Which description best describes a starch?
Which description best describes a starch?
Which polysaccharide is a digestible, branched-chain type of starch composed of glucose units?
Which polysaccharide is a digestible, branched-chain type of starch composed of glucose units?
Which type of carbohydrate is formed by linking many (e.g., hundreds) of glucose units together?
Which type of carbohydrate is formed by linking many (e.g., hundreds) of glucose units together?
Because of its branched polysaccharide structure, ______ is digested more rapidly than ______.
Because of its branched polysaccharide structure, ______ is digested more rapidly than ______.
Which of the following are examples of polysaccharides?
Which of the following are examples of polysaccharides?
Study Notes
Macronutrients and Their Caloric Content
- Fat provides 9 kilocalories per gram.
- Carbohydrates offer 4 kilocalories per gram, serving primarily as the body's energy source.
Carbohydrates
- Major monosaccharide in the body is glucose.
- Carbohydrates are crucial for energy provision and include types such as starch and fiber.
Types of Carbohydrates
- Sucrose is a natural carbohydrate found in maple sugar and sugar beets.
- Amylose is a straight-chain starch, contributing about 20% of digestible starch.
- Amylopectin is a highly branched starch that digests quickly, making it a rapid energy source.
Polysaccharides
- Polysaccharides consist of many glucose units; examples include starch, fiber, and glycogen.
- Fibers such as cellulose and nonstarch polysaccharides (including pectins and gums) contribute to dietary fiber.
- Both fiber and starch fall under the category of polysaccharides.
Dietary Fiber
- Insoluble fiber increases intestinal transit time and is found in sources like wheat bran and fruit skins.
- Soluble fiber helps reduce total serum cholesterol.
- Dietary fiber is grouped on food labels without distinction between types.
Glycogen Storage
- Glycogen, stored in the liver and muscles, features a branched structure that facilitates rapid digestion.
- Health benefits of glycogen's structure include allowing multiple enzymes to attach, enhancing breakdown speed.
Sweeteners
- Two types of sweeteners include nutritive (providing calories) and alternative sweeteners like aspartame.
- Aspartame, derived from phenylalanine and aspartic acid, is not heat stable.
- The Dietary Guidelines recommend that half of total grains consumed should be whole grains.
Digestion and Cooking
- Cooking food can initiate carbohydrate digestion by softening plant fibers, aiding in nutrient absorption.
- Overconsuming glucose can lead to fat production in the body when calorie needs are surpassed.
MyPlate and Vegetable Subgroups
- According to MyPlate, vegetable subgroups include red and orange vegetables, dark green vegetables, starchy vegetables, and legumes such as beans, peas, and lentils.
Common Food Sources
- Sources of amylose include beans, milk, breads, vegetables, pasta, and rice.
Studying That Suits You
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Description
Test your knowledge on key concepts from Nutrition Chapter 4 with these flashcards. This quiz covers essential macronutrients, their functions, and sources. Perfect for students looking to strengthen their understanding of nutritional science.
