Questions On Carbohydrates

Powered by

«

Chapter 4 Questions

Carbohydrates

1. Which carbohydrates are described as simple and which are complex?

Simple carbohydrates or simple sugars are natural food sources found in a

variety of items like fruit, vegetables and milk that help give food a sweet taste.

Sugars can be categorized as single sugars (monosaccharides), which include

glucose, fructose and galactose, or double sugars (disaccharides), which include

sucrose (table sugar), lactose and maltose. Some examples of simple sugars

are fruit, sugar, honey and other sweets

Complex carbohydrates, are oligosaccharides (few) or polysaccharides (many)

all linked together making it more difficult to break down. These are commonly

2. Describe the structure of a monosaccharide and name the three

monosaccharides important in nutrition. Name the three disaccharides commonly

found in foods and their component monosaccharides. In what foods are these

sugars found?

The structure of a monosaccharide or simple sugars consist of carbohydrates

composed of a carbon, hydrogen and oxygen atoms. Three common

disaccharides are sucrose (fructose + glucose) like table sugar, lactose (glucose

+ galactose) in milk and maltose (glucose + glucose) found in candy.

3. Describe the structure of polysaccharides and name the ones important in

nutrition. How are starch and glycogen similar and how do they differ? How do

the fibers differ from the other polysaccharides?

Polysaccharides are complex carbohydrates are made up of many

monosaccharides or disaccharides consisting of starch, glycogen and cellulose.

Glycogen is one molecule of energy stored within animal cells, while starch

comes from green plants and has many molecules of energy. Fibers are non-

In the small intestines maltase,

sucrose and lactase enzymes process the sugars. This is where most of the

nutrient are absorbed into the bloodstream. The large intestine is made up of the

small intestine, colon and rectum, Fibers remain and absorbs water to soften

stools while it is stored So carbohydrates are digested in the mouth and small

intestines and fat and proteins are digested in the stomach and small intestines.

5. What is the protein-sparing action of carbohydrate?

Protein-Sparing action of a carbohydrate is about making sure you have enough

protein in your body that is not being used as energy. This is because your body

doesn’t store protein like it does carbs and fats.

6. What are the health effects of sugars? What are the dietary recommendations

regarding concentrated sugar intakes?

Sugars may contribute to nutrient deficiencies by supplying energy without

important nutrients. Oral health maybe a concern and it could contribute to

obesity. Dietary recommendations on sugar intake are to avoid empty kcalories

which could develop body fat, alter blood lipid levels and contribute to heart

disease.

7. What are the health effects of starches and fibers? What are the