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CARBOHYDRATES

CARBOHYDRATES
73問 • 1年前
  • OBILLO, MIKAELA T.
    • 通報

    問題一覧

  • 1

    TYPES OF CARBOHYDRATES

    SIMPLE CARBOHYDRATES COMPLEX CARBOHYDRATES

  • 2

    SIMPLE CARBOHYDRATES

    MONOSACCHARIDES DISACCHARIDES

  • 3

    COMPLEX CARBOHYDRATES

    •OLIGOSACCHARIDES • POLYSACCHARIDES - GLYCOGEN - STARCHES - FIBERS

  • 4

    SINGLE SUGARS

    MONOSACCHARIDES

  • 5

    CARBOHYDRATE FORM USED BY THE BODY, REFERRED TO AS "BLOOD SUGAR"

    GLUCOSE

  • 6

    BASIC SUB-UNIT OF OTHER LARGER CARBOHYDRATE MOLECULES

    GLUCOSE

  • 7

    FOUND IN FRUITS, VEGETABLES, HONEY

    GLUCOSE

  • 8

    SWEETEST OF THE SUGARS

    FRUCTOSE

  • 9

    OCCURS NATURALLY IN FRUITS & HONEY, "FRUIT SUGAR"

    FRUCTOSE

  • 10

    COMBINES WITH GLUCOSE TO FORM SUCROSE

    FRUCTOSE

  • 11

    GLUCOSE + FRUCTOSE

    SUCROSE

  • 12

    ("TABLE SUGAR" )

    SUCROSE

  • 13

    GLUCOSE + GALACTOSE

    LACTOSE

  • 14

    ("MILK SUGAR”)

    LACTOSE

  • 15

    GLUCOSE + GLUCOSE

    MALTOSE

  • 16

    ("MALT SUGAR")

    MALTOSE

  • 17

    SHORT CARBOHYDRATE CHAINS OF 3-10 MONOSACCHARIDES

    OLIGOSACCHARIDES

  • 18

    FOUND IN LEGUMES AND HUMAN MILK

    OLIGOSACCHARIDES

  • 19

    cannot be broken down by human enzymes, though can be digested by colonic bacteria

    RAFFINOSE STACHYOSE

  • 20

    LONG CARBOHYDRATE CHAINS OF MONOSACCHARIDES LINKED BY GLYCOSIDIC BONDS

    POLYSACCHARIDES

  • 21

    GLYCOSIDIC BONDS in Poly

    ALPHA (A) BONDS (STARCH) BETA (B) BONDS (FOUND IN FIBER)

  • 22

    PLANT STORAGE FORM OF CARBOHYDRATE

    STARCH

  • 23

    LONG BRANCHED OR UNBRANCHED CHAINS OF GLUCOSE

    STARCH

  • 24

    Two types of Polysaccharides that make up starch

    AMYLOSE (less soluble) AMYLOPECTIN (more soluble)

  • 25

    HIGHLY BRANCHED CHAINS OF GLUCOSE UNITS

    GLYCOGEN

  • 26

    ANIMAL STORAGE FORM OF CARBOHYDRATE

    GLYCOGEN

  • 27

    FOUND IN LIVER AND MUSCLE

    Glycogen

  • 28

    HUMANS STORE~ 100G IN LIVER; ~ 400G IN MUSCLE

    GLYCOGEN

  • 29

    NEGLIGIBLE SOURCE OF CARBOHYDRATE IN THE DIET (MEAT)

    GLYCOGEN

  • 30

    • NON-DIGESTIBLE CARBOHYDRATES (CHAINS OF MONOSACCHARIDES) AND LIGNIN THAT ARE INTACT AND INTRINSIC IN PLANTS (INCLUDES OLIGOSACCHARIDES)

    DIETARY FIBER

  • 31

    • ISOLATED, NON-DIGESTIBLE CARBOHYDRATES THAT HAVE BENEFICIAL PHYSIOLOGICAL EFFECTS IN HUMAN

    FUNCTIONAL FIBER

  • 32

    FOUND IN ALL TYPES OF PLANT FOODS

    DIETARY FIBER

  • 33

    REMOVES FIBER FROM WHOLE GRAINS AND OTHER FOODS

    REFINING

  • 34

    Types of Non-starch Polysaccharides include:

    Cellulose, Hemicellulose, Pectins

  • 35

    • Chewing • Salivary amylase

    MOUTH

  • 36

    The action of ________ in the mouth begins to digest starch to shorter glucose chains.

    salivary amylase

  • 37

    Fiber remain in the _____ longer, delays gastric emptying

    Stomach

  • 38

    • As soon as food reaches stomach, _________ inactivates the amylase and proteasese destroy the enzyme

    stomach acid

  • 39

    SECRETES ENZYME PANCREATIC AMYLASE (under small intestine)

    PANCREAS

  • 40

    ENZYMES LOCATED ON THE CELL MEMBRANES OF THE INTESTINAL EPITHELIAL CELLS COMPLETE______ (under small instestine)

    DIGESTION

  • 41

    is a key part of the digestive system responsible for the absorption of nutrients from food.

    small intestine

  • 42

    RESISTANT STARCHES AND FIBERS MAY BE DIGESTED BY BACTERIA

    LARGE INTESTINE

  • 43

    • PRODUCES SHORT CHAIN FATTY ACIDS

    LARGE INTESTINE

  • 44

    ABSORBED BY THE INTESTINE AND USED FOR ENERGY (DIETARY FIBER YIELDS ABOUT 2 KCAL/G) • OTHER HEALTH BENEFITS (MORE LATER IN SEMESTER)

    LARGE INTESTINE

  • 45

    OCCURS AS A RESULT OF INSUFFICIENT LACTASE & LOW LACTASE ACTIVITY

    LACTOSE INTOLERANCE

  • 46

    LACTOSE MOLECULES FROM MILK REMAIN IN THE _____ UNDIGESTED

    INTESTINE

  • 47

    MILK ALLERGY

    LACTOSE INTOLERANCE

  • 48

    UNDIGESTED LACTOSE DIGESTED BY BACTERIA PRODUCING IRRITATING ________

    ACID AND GAS

  • 49

    LACTOSE INTOLERANCE SYMPTOMS INCLUDE,

    BLOATING, ABDOMINAL DISCOMFORT, DIARRHEA

  • 50

    INDIVIDUALS WHO CONSUME LITTLE OR NO MILK PRODUCTS MAY BE AT RISK OF DEVELOPING NUTRIENT DEFICIENCIES

    TRUE

  • 51

    DAIRY OPTIONS INCLUDE:

    YOGURT, AGED CHEDDAR, SMALL QUANTITIES OF MILK (1/2 CUP), ACIDOPHILUS MILK, COTTAGE CHEESE

  • 52

    AVOID CONSUMING WITH OTHER FOODS AND SPREAD INTAKE THROUGHOUT DAY

    FALSE

  • 53

    GRADUAL INCREASES IN MILK INTAKE MAY CAUSE INTESTINAL BACTERIA TO ADAPT

    TRUE

  • 54

    FUELS THE WORK OF MOST OF THE BODY'S CELLS

    GLUCOSE

  • 55

    • PREFERRED FUEL OF NERVOUS TISSUE (THE BRAIN, NERVES) AND RED BLOOD CELLS (RBC)

    GLUCOSE

  • 56

    • EXCESS GLUCOSE IS STORED AS ______ IN LIVER AND MUSCLE TISSUE

    GLYCOGEN

  • 57

    • IF DIET DOES NOT PROVIDE ENOUGH GLUCOSE, THEN OTHER SOURCES OF GLUCOSE MUST BE _____

    FOUND

  • 58

    IF CARBOHYDRATE INTAKE < 50-100 G, _____ WILL BE USED TO MAKE GLUCOSE

    BODY PROTEIN

  • 59

    AN ADEQUATE SUPPLY OF ______ SPARES BODY PROTEINS FROM BEING BROKEN DOWN TO SYNTHESIZE GLUCOSE

    CARBOHYDRATE

  • 60

    REQUIRED FOR THE COMPLETE METABOLISM OF FAT

    CARBOHYDRATES

  • 61

    • INCOMPLETE FAT METABOLISM PRODUCES ____

    KETONES

  • 62

    AN ADEQUATE SUPPLY OF CARBOHYDRATE (____PER DAY) PREVENTS KETOSIS

    >50-100 G

  • 63

    INCREASE COMPLEX CARBOHYDRATE INTAKE:

    WHOLE GRAINS, LEGUMES, VEGETABLES

  • 64

    EAT MORE , , , , ,

    BREADS, CEREALS, PASTA, RICE, FRUITS, VEGETABLES & LEGUMES

  • 65

    EAT FRUITS AND VEGETABLES WITH THE ____

    PEEL

  • 66

    ADD ______ TO MUFFINS AND PANCAKES

    FRUITS

  • 67

    ADD LEGUMES TO CASSEROLES AND MIXED DISHES AS A _____

    MEAT SUBSTITUTE

  • 68

    <10% OF AVERAGE DAILY ENERGY INTAKE SHOULD BE FROM

    SUGARS

  • 69

    is an enzyme that catalyzes the ATP-dependent phosphorylation of glucose to glucose-6-phosphate. This is the first step, and the first rate-limiting step, in the glycolytic pathway

    Hexokinase

  • 70

    A carbon on one monosaccharide bonds to an Oxygen, on another, releasing a molecule of water

    condensation

  • 71

    The disaccharide bond breaks, and a water molecule supplies the H and OH necessary for the existence of 2 complete monosaccharides

    HYDROLYSIS

  • 72

    ______ between glucose molecules in starch are easily broken by human digestive enzymes

    Alpha bonds

  • 73

    in dietary fibers are impervious to human enzymes

    Beta bonds

    • CH 1

    CH 1

    OBILLO, MIKAELA T. · 78問 · 1年前

    CH 1

    CH 1

    78問 • 1年前
    OBILLO, MIKAELA T.

    CH 2

    CH 2

    OBILLO, MIKAELA T. · 15問 · 1年前

    CH 2

    CH 2

    15問 • 1年前
    OBILLO, MIKAELA T.

    CH 3

    CH 3

    OBILLO, MIKAELA T. · 19問 · 1年前

    CH 3

    CH 3

    19問 • 1年前
    OBILLO, MIKAELA T.

    BIOCHEM LAB

    BIOCHEM LAB

    OBILLO, MIKAELA T. · 55問 · 1年前

    BIOCHEM LAB

    BIOCHEM LAB

    55問 • 1年前
    OBILLO, MIKAELA T.

    ENZYMES

    ENZYMES

    OBILLO, MIKAELA T. · 35問 · 1年前

    ENZYMES

    ENZYMES

    35問 • 1年前
    OBILLO, MIKAELA T.

    EUKARYOTIC CELL STRUCTURE

    EUKARYOTIC CELL STRUCTURE

    OBILLO, MIKAELA T. · 12問 · 1年前

    EUKARYOTIC CELL STRUCTURE

    EUKARYOTIC CELL STRUCTURE

    12問 • 1年前
    OBILLO, MIKAELA T.

    #1 DNA/RNA

    #1 DNA/RNA

    OBILLO, MIKAELA T. · 52問 · 1年前

    #1 DNA/RNA

    #1 DNA/RNA

    52問 • 1年前
    OBILLO, MIKAELA T.

    #2 DNA/RNA

    #2 DNA/RNA

    OBILLO, MIKAELA T. · 50問 · 1年前

    #2 DNA/RNA

    #2 DNA/RNA

    50問 • 1年前
    OBILLO, MIKAELA T.

    #3 DNA/RNA

    #3 DNA/RNA

    OBILLO, MIKAELA T. · 51問 · 1年前

    #3 DNA/RNA

    #3 DNA/RNA

    51問 • 1年前
    OBILLO, MIKAELA T.

    #4 DNA/RNA

    #4 DNA/RNA

    OBILLO, MIKAELA T. · 41問 · 1年前

    #4 DNA/RNA

    #4 DNA/RNA

    41問 • 1年前
    OBILLO, MIKAELA T.

    #5 DNA/RNA

    #5 DNA/RNA

    OBILLO, MIKAELA T. · 37問 · 1年前

    #5 DNA/RNA

    #5 DNA/RNA

    37問 • 1年前
    OBILLO, MIKAELA T.

    PROTEINS AND AMINO ACID

    PROTEINS AND AMINO ACID

    OBILLO, MIKAELA T. · 7問 · 1年前

    PROTEINS AND AMINO ACID

    PROTEINS AND AMINO ACID

    7問 • 1年前
    OBILLO, MIKAELA T.

    LIPIDS 1

    LIPIDS 1

    OBILLO, MIKAELA T. · 58問 · 1年前

    LIPIDS 1

    LIPIDS 1

    58問 • 1年前
    OBILLO, MIKAELA T.

    LIPIDS 2

    LIPIDS 2

    OBILLO, MIKAELA T. · 52問 · 1年前

    LIPIDS 2

    LIPIDS 2

    52問 • 1年前
    OBILLO, MIKAELA T.

    HORMONES

    HORMONES

    OBILLO, MIKAELA T. · 19問 · 1年前

    HORMONES

    HORMONES

    19問 • 1年前
    OBILLO, MIKAELA T.

    RECOMBINANT 1

    RECOMBINANT 1

    OBILLO, MIKAELA T. · 9問 · 1年前

    RECOMBINANT 1

    RECOMBINANT 1

    9問 • 1年前
    OBILLO, MIKAELA T.

    RECOMBINANT 2

    RECOMBINANT 2

    OBILLO, MIKAELA T. · 9問 · 1年前

    RECOMBINANT 2

    RECOMBINANT 2

    9問 • 1年前
    OBILLO, MIKAELA T.

    Protein Malnutrition

    Protein Malnutrition

    OBILLO, MIKAELA T. · 8問 · 1年前

    Protein Malnutrition

    Protein Malnutrition

    8問 • 1年前
    OBILLO, MIKAELA T.

    問題一覧

  • 1

    TYPES OF CARBOHYDRATES

    SIMPLE CARBOHYDRATES COMPLEX CARBOHYDRATES

  • 2

    SIMPLE CARBOHYDRATES

    MONOSACCHARIDES DISACCHARIDES

  • 3

    COMPLEX CARBOHYDRATES

    •OLIGOSACCHARIDES • POLYSACCHARIDES - GLYCOGEN - STARCHES - FIBERS

  • 4

    SINGLE SUGARS

    MONOSACCHARIDES

  • 5

    CARBOHYDRATE FORM USED BY THE BODY, REFERRED TO AS "BLOOD SUGAR"

    GLUCOSE

  • 6

    BASIC SUB-UNIT OF OTHER LARGER CARBOHYDRATE MOLECULES

    GLUCOSE

  • 7

    FOUND IN FRUITS, VEGETABLES, HONEY

    GLUCOSE

  • 8

    SWEETEST OF THE SUGARS

    FRUCTOSE

  • 9

    OCCURS NATURALLY IN FRUITS & HONEY, "FRUIT SUGAR"

    FRUCTOSE

  • 10

    COMBINES WITH GLUCOSE TO FORM SUCROSE

    FRUCTOSE

  • 11

    GLUCOSE + FRUCTOSE

    SUCROSE

  • 12

    ("TABLE SUGAR" )

    SUCROSE

  • 13

    GLUCOSE + GALACTOSE

    LACTOSE

  • 14

    ("MILK SUGAR”)

    LACTOSE

  • 15

    GLUCOSE + GLUCOSE

    MALTOSE

  • 16

    ("MALT SUGAR")

    MALTOSE

  • 17

    SHORT CARBOHYDRATE CHAINS OF 3-10 MONOSACCHARIDES

    OLIGOSACCHARIDES

  • 18

    FOUND IN LEGUMES AND HUMAN MILK

    OLIGOSACCHARIDES

  • 19

    cannot be broken down by human enzymes, though can be digested by colonic bacteria

    RAFFINOSE STACHYOSE

  • 20

    LONG CARBOHYDRATE CHAINS OF MONOSACCHARIDES LINKED BY GLYCOSIDIC BONDS

    POLYSACCHARIDES

  • 21

    GLYCOSIDIC BONDS in Poly

    ALPHA (A) BONDS (STARCH) BETA (B) BONDS (FOUND IN FIBER)

  • 22

    PLANT STORAGE FORM OF CARBOHYDRATE

    STARCH

  • 23

    LONG BRANCHED OR UNBRANCHED CHAINS OF GLUCOSE

    STARCH

  • 24

    Two types of Polysaccharides that make up starch

    AMYLOSE (less soluble) AMYLOPECTIN (more soluble)

  • 25

    HIGHLY BRANCHED CHAINS OF GLUCOSE UNITS

    GLYCOGEN

  • 26

    ANIMAL STORAGE FORM OF CARBOHYDRATE

    GLYCOGEN

  • 27

    FOUND IN LIVER AND MUSCLE

    Glycogen

  • 28

    HUMANS STORE~ 100G IN LIVER; ~ 400G IN MUSCLE

    GLYCOGEN

  • 29

    NEGLIGIBLE SOURCE OF CARBOHYDRATE IN THE DIET (MEAT)

    GLYCOGEN

  • 30

    • NON-DIGESTIBLE CARBOHYDRATES (CHAINS OF MONOSACCHARIDES) AND LIGNIN THAT ARE INTACT AND INTRINSIC IN PLANTS (INCLUDES OLIGOSACCHARIDES)

    DIETARY FIBER

  • 31

    • ISOLATED, NON-DIGESTIBLE CARBOHYDRATES THAT HAVE BENEFICIAL PHYSIOLOGICAL EFFECTS IN HUMAN

    FUNCTIONAL FIBER

  • 32

    FOUND IN ALL TYPES OF PLANT FOODS

    DIETARY FIBER

  • 33

    REMOVES FIBER FROM WHOLE GRAINS AND OTHER FOODS

    REFINING

  • 34

    Types of Non-starch Polysaccharides include:

    Cellulose, Hemicellulose, Pectins

  • 35

    • Chewing • Salivary amylase

    MOUTH

  • 36

    The action of ________ in the mouth begins to digest starch to shorter glucose chains.

    salivary amylase

  • 37

    Fiber remain in the _____ longer, delays gastric emptying

    Stomach

  • 38

    • As soon as food reaches stomach, _________ inactivates the amylase and proteasese destroy the enzyme

    stomach acid

  • 39

    SECRETES ENZYME PANCREATIC AMYLASE (under small intestine)

    PANCREAS

  • 40

    ENZYMES LOCATED ON THE CELL MEMBRANES OF THE INTESTINAL EPITHELIAL CELLS COMPLETE______ (under small instestine)

    DIGESTION

  • 41

    is a key part of the digestive system responsible for the absorption of nutrients from food.

    small intestine

  • 42

    RESISTANT STARCHES AND FIBERS MAY BE DIGESTED BY BACTERIA

    LARGE INTESTINE

  • 43

    • PRODUCES SHORT CHAIN FATTY ACIDS

    LARGE INTESTINE

  • 44

    ABSORBED BY THE INTESTINE AND USED FOR ENERGY (DIETARY FIBER YIELDS ABOUT 2 KCAL/G) • OTHER HEALTH BENEFITS (MORE LATER IN SEMESTER)

    LARGE INTESTINE

  • 45

    OCCURS AS A RESULT OF INSUFFICIENT LACTASE & LOW LACTASE ACTIVITY

    LACTOSE INTOLERANCE

  • 46

    LACTOSE MOLECULES FROM MILK REMAIN IN THE _____ UNDIGESTED

    INTESTINE

  • 47

    MILK ALLERGY

    LACTOSE INTOLERANCE

  • 48

    UNDIGESTED LACTOSE DIGESTED BY BACTERIA PRODUCING IRRITATING ________

    ACID AND GAS

  • 49

    LACTOSE INTOLERANCE SYMPTOMS INCLUDE,

    BLOATING, ABDOMINAL DISCOMFORT, DIARRHEA

  • 50

    INDIVIDUALS WHO CONSUME LITTLE OR NO MILK PRODUCTS MAY BE AT RISK OF DEVELOPING NUTRIENT DEFICIENCIES

    TRUE

  • 51

    DAIRY OPTIONS INCLUDE:

    YOGURT, AGED CHEDDAR, SMALL QUANTITIES OF MILK (1/2 CUP), ACIDOPHILUS MILK, COTTAGE CHEESE

  • 52

    AVOID CONSUMING WITH OTHER FOODS AND SPREAD INTAKE THROUGHOUT DAY

    FALSE

  • 53

    GRADUAL INCREASES IN MILK INTAKE MAY CAUSE INTESTINAL BACTERIA TO ADAPT

    TRUE

  • 54

    FUELS THE WORK OF MOST OF THE BODY'S CELLS

    GLUCOSE

  • 55

    • PREFERRED FUEL OF NERVOUS TISSUE (THE BRAIN, NERVES) AND RED BLOOD CELLS (RBC)

    GLUCOSE

  • 56

    • EXCESS GLUCOSE IS STORED AS ______ IN LIVER AND MUSCLE TISSUE

    GLYCOGEN

  • 57

    • IF DIET DOES NOT PROVIDE ENOUGH GLUCOSE, THEN OTHER SOURCES OF GLUCOSE MUST BE _____

    FOUND

  • 58

    IF CARBOHYDRATE INTAKE < 50-100 G, _____ WILL BE USED TO MAKE GLUCOSE

    BODY PROTEIN

  • 59

    AN ADEQUATE SUPPLY OF ______ SPARES BODY PROTEINS FROM BEING BROKEN DOWN TO SYNTHESIZE GLUCOSE

    CARBOHYDRATE

  • 60

    REQUIRED FOR THE COMPLETE METABOLISM OF FAT

    CARBOHYDRATES

  • 61

    • INCOMPLETE FAT METABOLISM PRODUCES ____

    KETONES

  • 62

    AN ADEQUATE SUPPLY OF CARBOHYDRATE (____PER DAY) PREVENTS KETOSIS

    >50-100 G

  • 63

    INCREASE COMPLEX CARBOHYDRATE INTAKE:

    WHOLE GRAINS, LEGUMES, VEGETABLES

  • 64

    EAT MORE , , , , ,

    BREADS, CEREALS, PASTA, RICE, FRUITS, VEGETABLES & LEGUMES

  • 65

    EAT FRUITS AND VEGETABLES WITH THE ____

    PEEL

  • 66

    ADD ______ TO MUFFINS AND PANCAKES

    FRUITS

  • 67

    ADD LEGUMES TO CASSEROLES AND MIXED DISHES AS A _____

    MEAT SUBSTITUTE

  • 68

    <10% OF AVERAGE DAILY ENERGY INTAKE SHOULD BE FROM

    SUGARS

  • 69

    is an enzyme that catalyzes the ATP-dependent phosphorylation of glucose to glucose-6-phosphate. This is the first step, and the first rate-limiting step, in the glycolytic pathway

    Hexokinase

  • 70

    A carbon on one monosaccharide bonds to an Oxygen, on another, releasing a molecule of water

    condensation

  • 71

    The disaccharide bond breaks, and a water molecule supplies the H and OH necessary for the existence of 2 complete monosaccharides

    HYDROLYSIS

  • 72

    ______ between glucose molecules in starch are easily broken by human digestive enzymes

    Alpha bonds

  • 73

    in dietary fibers are impervious to human enzymes

    Beta bonds