Understanding Nutrition: Human Nutrition - The carbohydrates: sugars, starches and dietary fibre Flashcards

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created 9 years ago by Elicia_Sontag
Grade levels:
College: First year
nutrition, health & fitness, diet & nutrition, medical
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Carbohydrates are found in virtually all foods except:

  1. milk
  2. meats
  3. breads
  4. fruits

b. meats


Disaccharides include:

  1. sucrose, maltose and lactose
  2. glucose, galactose and fructose
  3. starch, glycogen and dietary fibre
  4. amylose, pectin and dextrose

a. sucrose, maltose and lactose


The making of a disaccharide from two monosaccharides is an example of:

  1. condensation
  2. gluconeogenesis
  3. digestion
  4. hydrolysis

a. condensation


The storage form of glucose in the body is:

  1. glucagon
  2. glycogen
  3. insulin
  4. maltose

b. glycogen


The significant difference between starch and cellulose is that:

  1. starch is a polysaccharide, but cellulose is not
  2. animals can store glucose as starch, but not as cellulose
  3. hormones can make glucose from cellulose, but not from starch
  4. digestive enzymes can break the bonds in starch, but not in cellulose.

d. digestive enzymes can break the bonds in starch, but not in cellulose.


The ultimate goal of carbohydrate digestion and absorption is to yield:

  1. enzymes
  2. amylase
  3. dietary fibre
  4. glucose

d. glucose


The enzyme that breaks a disaccharide into glucose and galactose is:

  1. amylase
  2. maltose
  3. sucrase
  4. lactose

d. lactose


With insufficient glucose in metabolism, fat fragments combine to form:

  1. dextrins
  2. mucilages
  3. phytic acids
  4. ketone bodies

d. ketone bodies


What does the pancreas secret when blood glucose rises? When blood glucose falls?

  1. insulin; glycogen
  2. glycogen; adrenaline
  3. insulin; glucagon
  4. glucagon; insulin

c. insulin; glucagon


What percentage of the daily energy intake should come from carbohydrates?

  1. 15 to 20
  2. 25 to 30
  3. 45 to 50
  4. 45 to 65

d. 45 to 65