Vocabulary/important concepts for Chapter 4

 

 

Simple carbohydrates

Complex carbohydrates

Monosaccharides

Disaccharides

Glucose

Fructose

Galactose

Maltose (glucose + glucose)

Sucrose (fructose + glucose)

Lactose (galactose + glucose)

Glycogen

Starches

Fibers

Amylopectin

Amylose

Soluble fibers

Insoluble fibers

Soluble fibers and blood cholesterol

Salivary amylase (starch digesting

  enzyme)

Hydrochloric acid and amylase in the

  Stomach

Fibers and satiety

Pancreatic amylase

Fermentation of viscous fibers in the

  Colon

Lactose intolerance

Carbohydrate absorption

Glucose in the liver

Conversion of glucose to glycogen

Conversion of glucose to fat

Use of glucose for energy

Blood glucose and insulin

Blood glucose and glucagon

Type 1 diabetes

Type 2 diabetes

Hypoglycemia

Glycemic index

Roles of soluble fiber

Roles of insoluble fiber

Sugar and empty calories

Sugar alcohols

Artificial sweeteners

Recommended intakes of carbohydrates

 

Review questions

 

  1. Name three disaccharides commonly found in food and their component monosaccharides.

 

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

 

  1. What roles does fiber play in the process of digestion and absorption of carbohydrate?

 

  1. Once absorbed, what are the possible fates of glucose in the body?

 

  1. Describe the roles of insulin and glucagons in relation to the maintenance of blood glucose concentration.

 

 

 

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