Nutrition Chapter 4 Flashcards
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Questions and Answers

Which macronutrient provides 9 kilocalories per gram?

  • Protein
  • Fat (correct)
  • Fiber
  • Carbohydrates

    • The primary function of carbohydrates in the body is to provide energy.

    True

    What is the major monosaccharide in the body?

    glucose

    Sucrose is found naturally in?

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

    Which of the following is a type of complex carbohydrate?

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

    Which macronutrient provides 4 kilocalories per gram?

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

    Carbohydrates containing many glucose units, from 1000 or more, are called ______.

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

    What is the primary function of carbohydrates in the body?

    <p>To provide energy for the body</p> Signup and view all the answers

    Both fiber and starch are types of polysaccharides.

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

    Name the major monosaccharide found in the body.

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

    Name the long, straight-chain type of starch that makes up about 20% of digestible starch.

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

    What are some natural food sources of sucrose?

    <p>maple sugar, sugar beets</p> Signup and view all the answers

    Which of the following are common food sources of amylose?

    <p>Beans, Milk, Breads</p> Signup and view all the answers

    What is a digestible straight-chain type of starch composed of glucose units called?

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

    Vegetables, beans, breads, pasta, and rice are common food sources of:

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

    What is amylopectin?

    <p>highly branched-chain of glucose units</p> Signup and view all the answers

    What is amylose?

    <p>straight chain of glucose</p> Signup and view all the answers

    Of the following polysaccharides, which is digested most rapidly?

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

    The advantage of the branched structure of ______ is that it allows multiple enzymes to attach to its structure and break it apart quickly.

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

    Both fiber and starch are types of polysaccharides.

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

    The liver and muscles are the major storage site for glycogen.

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

    Which of the following are common food sources of amylose?

    <p>Breads, Beans, Vegetables</p> Signup and view all the answers

    Pectins, inulin, gums, hemicelluloses, resistant starch, and cellulose are referred to as:

    <p>Nonstarch polysaccharides; dietary fiber</p> Signup and view all the answers

    Which type of fiber is an indigestible, insoluble, straight-chain polysaccharide made of glucose molecules?

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

    Because of its branched structure that can be broken down quickly, glycogen is an ideal storage form of carbohydrate in the body.

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

    How are nonstarch polysaccharides listed on food labels?

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

    Which of the following statements about fiber are true?

    <p>A substance found in plants; Adds bulk to feces; Is a complex carbohydrate</p> Signup and view all the answers

    Which fiber type increases intestinal transit time?

    <p>Insoluble (nonfermentable) fiber</p> Signup and view all the answers

    Cellulose is an indigestible, nonfermentable, straight-chain polysaccharide made of glucose molecules.

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

    Which of the following is a benefit of soluble fiber?

    <p>Reduces total serum cholesterol</p> Signup and view all the answers

    The advantage of the branched structure of ______ is that it allows multiple enzymes to attach to its structure and break it apart quickly.

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

    The individual forms of fiber are not each listed on a food label. Instead, they are grouped together as:

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

    Wheat bran, nuts, fruit skins, and some vegetables are food sources of ______ fiber.

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

    Foods in the Dairy group are rich sources of fiber.

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

    Which of the following are subgroups of vegetables, according to MyPlate?

    <p>Red and orange vegetables; Dark green vegetables; Starchy vegetables; Beans, peas, and lentils</p> Signup and view all the answers

    Aspartame is an alternative sweetener made of:

    <p>two amino acids (phenylalanine and aspartic acid) and methanol</p> Signup and view all the answers

    Which of the following are appropriate uses of aspartame?

    <p>Diet soft drinks; Sugar-free chewing gum; Sugar-free gelatin desserts</p> Signup and view all the answers

    The Dietary Guidelines recommends that ______ of our grains come from whole grains.

    <p>1/2</p> Signup and view all the answers

    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.

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

    What are the two broad categories of sweeteners?

    <p>Nutritive sweeteners; Alternative sweeteners</p> Signup and view all the answers

    Aspartame is heat stable so it is appropriate for use in cooking.

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

    Which of the following can assist the digestion of carbohydrates even before food enters the mouth?

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

    The monosaccharides and the disaccharides are designated as ______ because they provide calories.

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

    When is glucose most likely used to produce fat?

    <p>When overall calorie needs are exceeded</p> Signup and view all the answers

    Which description best describes a starch?

    <p>A carbohydrate made of multiple units of glucose attached together in a form the body can digest</p> Signup and view all the answers

    Which polysaccharide is a digestible, branched-chain type of starch composed of glucose units?

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

    Which type of carbohydrate is formed by linking many (e.g., hundreds) of glucose units together?

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

    Because of its branched polysaccharide structure, ______ is digested more rapidly than ______.

    <p>amylopectin; amylose</p> Signup and view all the answers

    Which of the following are examples of polysaccharides?

    <p>amylopectin; cellulose; amylose</p> Signup and view all the answers

    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.

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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.

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