NTDT200 Review Questions Chapter 4 1 What are food sources of carbohydrates All plant foods whole grains vegetables legumes fruits 2 What atoms do carbohydrates contains Carbon hydrogen oxygen 3 What are the three groups that make up the carbohydrate family Monosaccharides Most basic units of carbohydrates All have same and kinds of atoms but in different arrangements Disaccharides Pairs of monosaccharides linked together Polysaccharides Contain many glucose units and in some cases monosaccharides strung together 4 What is a simple carbohydrate What s a complex carbohydrate Monosaccharides and disaccharides sugars are sometimes called simple carbohydrates Polysaccharides starches and fibers are sometimes called complex carbohydrates 5 What is the difference between Type 1 and Type 2 diabetes Diabetes Insulin is either inadequate or ineffective Type 1 diabetes pancreas fails to produce insulin Type 2 diabetes cells fail to respond to insulin 6 What s the glycemic index What are some low GI foods and high GI foods Method of classifying foods according to their potential to raise blood glucose General classifications Low GI Legumes milk products Moderate GI Whole grains fruits High GI Processed foods made from refined flours eg snack foods breads ready to eat cereal 7 What are the health effects of sugar in the diet Weight gain tooth decay 8 What are the names of added sugars brown sugar confectioner s sugar corn sweeteners corn syrup dextrose highfructose corn syrup honey invest sugar levulose maple sugar molasses raw sugar turbino white sugar 9 What are alternative sweetners Sweetners that limit kcal and minimize sugar intake There are three categories Artifical sweetners non nurtritive sweetners provide virtually no energy Herbal sweetners plant derived sweetners stevia Sugar alcohols sugar like compounds Still provide kcal sorbitol manitol
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