Carbohydrates & sugars - biochemistry

Created from Youtube video: https://www.youtube.com/watch?v=jQi84TnstI4video

Concepts covered:carbohydrates, monosaccharides, disaccharides, polysaccharides, dietary fibers

The video explains the structure and function of carbohydrates, distinguishing between simple sugars (monosaccharides and disaccharides) and complex carbohydrates (oligosaccharides and polysaccharides). It highlights the roles of carbohydrates in providing energy, the importance of dietary fibers, and the recommended dietary intake of carbohydrates, emphasizing the need to limit added sugars to less than 10% of total caloric intake.

Table of Contents1.Understanding Carbohydrates: Structure, Function, and Dietary Role 2.Understanding Carbohydrates: Starches, Fibers, and Digestion 3.Balancing Carbohydrate Intake for a Healthy Diet

chapter

Understanding Carbohydrates: Structure, Function, and Dietary Role

Concepts covered:carbohydrates, monosaccharides, disaccharides, added sugars, glucose

The chapter explains the structure and function of carbohydrates, which include simple sugars like monosaccharides and disaccharides, and complex carbohydrates formed by linking these sugars into long chains. It highlights the role of sugars in our diet, differentiating between naturally occurring and added sugars, and describes the various types of sugars such as glucose, fructose, and sucrose, along with their sources and combinations in different foods.

Question 1

Glucose can cross the blood-brain barrier.

Question 2

What is a disaccharide composed of?

Question 3

The most important sugar for the brain is _____.

Question 4

CASE STUDY: A nutritionist is advising a client on reducing added sugars in their diet. The client consumes a lot of processed foods like cereals and salad dressings.

Which ingredient should be minimized to reduce added sugars?

Question 5

Sucrose is a disaccharide formed from glucose and fructose.

Question 6

What role do simple sugars play in dough?

Question 7

Maltose is found in molasses and consists of two _____ molecules.

Question 8

CASE STUDY: A food company wants to create a new energy bar. They aim to use natural sugars to enhance flavor and provide energy. They are considering using honey, maple syrup, and molasses as sweeteners.

Which sweetener has the highest sucrose content?

Question 9

Maltose is a monosaccharide found in molasses.

Question 10

How does glucose nourish the brain?

Question 11

Sucrose is a disaccharide formed by linking glucose and _____.

Question 12

Added sugars include those from natural sources like honey.

Question 13

What is the main sugar in maple syrup?

Question 14

Added sugars can be found in foods like cereals and _____.

Question 15

Fructose is the only sugar in honey.

Question 16

Where is galactose naturally found?

Question 17

In honey, the sugar composition is 50% fructose and 44% _____.

chapter

Understanding Carbohydrates: Starches, Fibers, and Digestion

Concepts covered:starches, dietary fibers, glycosidic bonds, monosaccharides, insulin

Starches are polysaccharides that human enzymes can break down, providing a significant calorie source from foods like rice and potatoes. In contrast, dietary fibers resist digestion, aiding in blood glucose regulation and preventing constipation, while complex carbohydrates are broken down into monosaccharides for energy or storage.

Question 18

Starches are polysaccharides digestible by human enzymes.

Question 19

How is galactose converted in the liver?

Question 20

Starches are broken down by human intestinal _____ enzymes.

Question 21

CASE STUDY: A nutritionist is designing a meal plan for heart health improvement.

Which fiber is beneficial for heart health?

Question 22

CASE STUDY: A biochemist is studying carbohydrate metabolism in the human body.

Select three processes involving glucose metabolism.

Question 23

Insulin helps store glucose as glycogen in the liver.

Question 24

Which enzyme breaks down starch into monosaccharides?

Question 25

Dietary fibers are carbohydrates that the body can't _____ .

Question 26

CASE STUDY: A patient with diabetes is advised to manage blood glucose levels through diet.

Which fiber type helps regulate blood glucose?

Question 27

Amylases break down starch into smaller carbohydrate units.

Question 28

How do fibers affect blood glucose levels?

Question 29

Glycogenesis involves linking glucose molecules with _____ glycosidic bonds.

Question 30

Dietary fibers are digestible by human intestinal enzymes.

Question 31

What process stores glucose as glycogen?

Question 32

Beta glucan is a type of fiber good for _____ health.

Question 33

Fructose is directly converted to glucose in the liver.

Question 34

What bonds do starches have for digestion?

Question 35

Insulin helps move glucose into cells for _____ .

chapter

Balancing Carbohydrate Intake for a Healthy Diet

Concepts covered:carbohydrates, fiber, added sugars, nutrient-rich foods, calorie intake

The chapter discusses a balanced carbohydrate intake for a 40-year-old woman on a 2,000 calorie diet, aiming for 55% of her calories from carbohydrates. It emphasizes the importance of consuming a variety of carbohydrates, including fiber, natural sugars, and starches, while keeping added sugars below 10% of total calories, and highlights the role of nutrient-rich foods in a healthy diet.

Question 36

A 2,000 calorie diet should include 28 grams of fiber.

Question 37

Which foods are richer in nutrients?

Question 38

Added sugars should make up less than _____% of total calories.

Question 39

CASE STUDY: A nutritionist is advising a client on a 2,000 calorie diet. The client wants to ensure her diet is nutrient-rich while keeping added sugars below 10% of total calories.

All are nutrient-rich food choices except?

Question 40

CASE STUDY: A dietitian is creating a meal plan for a client who wants to maintain her weight. The client is 5'9", 160 pounds, and slightly active, requiring a 2,000 calorie diet.

Select three correct meal planning strategies.

Question 41

Added sugars should be less than 10% of total calories.

Question 42

What is the fiber recommendation for a 2,000 calorie diet?

Question 43

Total sugars on Canadian labels are based on _____ grams daily value.

Question 44

CASE STUDY: A 40-year-old woman wants to adjust her diet to meet her carbohydrate goals. She is currently consuming 2,000 calories per day and aims for 55% of her calories from carbohydrates. She is unsure about how to distribute her carbohydrate intake among fiber, sugars, and starches.

All are correct carbohydrate distributions except?

Question 45

Reading nutrition labels helps choose more nutrient-rich options.

Question 46

What are simple sugars classified as?

Question 47

A healthy diet should contain _____% of calories from carbohydrates.

Question 48

Starches are polysaccharides that take longer to absorb.

Question 49

How many calories are recommended from added sugars?

Question 50

Starches should account for _____% of total calories in her diet.

Question 51

Fruits and vegetables are richer in nutrients than added sugars.

Question 52

What percentage of calories should come from carbohydrates?

Question 53

The recommended daily fiber intake is _____ grams for a 2,000 calorie diet.

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