Dietary Carbohydrate

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Fructose

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35 Terms

1

Fructose

________: found with free glucose in honey and fruits (e.g. apple)

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2

constipation

Softens stool: decrease risk for ________, hemorrhoids, and diverticulosis.

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3

Glycemic index

________ (GI): the area under the blood glucose curve seen after ingestion of meal with carbohydrate- rich food, compared with the area under the blood glucose curve observed after a meal consisting of the same amount of carbohydrate in the form of glucose or white bread.

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4

Maltose

________: product of enzymatic digestion of polysaccharides, found in beer and ________ liquors.

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5

Carbohydrates

________ differ in their glycemic response (GR)

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6

Lactose

________: principal sugar found in milk.

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7

bowel mobility

Increasing ________ during exposure of intestines to carcinogens.

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8

Dietary fiber

________: non- digestible, non- starch carbohydrates and lignin present in plants.

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9

Absence of dietary carbohydrate

________ leads to ketogenesis.

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10

Soluble fiber

________ is the edible part of plants.

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11

High-fructose corn syrup (HFCS)

Corn syrup that has undergone enzymatic processing to convert their glucose into fructose and have been mixed with pure corn syrup (100 % glucose) to produce a desired sweetness.

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12

Primary role of dietary Carbohydrates

provide energy

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13

glucose

fruits, sweet corn, corn syrup, honey

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14

fructose

found with free glucose in honey and fruits (e.g

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15

HFCS 55 (55% fructose and 42% glucose)

substitute for sucrose on beverages (e.g

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16

major difference

HFCS is ingested as a mixture of monosaccharides

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17

sucrose

table sugar

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18

lactose

principal sugar found in milk

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19

maltose

product of enzymatic digestion of polysaccharides, found in beer and malt liquors

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20

Sources of Polysaccharides

starch, wheat, potatoes, dried peas, beans (legumes) and vegetables

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21

Dietary fiber

non-digestible, non-starch carbohydrates and lignin present in plants

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22

softens stool

decrease risk for constipation, hemorrhoids, and diverticulosis

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23

Glycemic index (GI)

the area under the blood glucose curve seen after ingestion of meal with carbohydrate-rich food, compared with the area under the blood glucose curve observed after a meal consisting of the same amount of carbohydrate in the form of glucose or white bread

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24

low GI

<50

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25

high GI

≥70

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26

RD for for carbohydrate

130 g/day for adults and children

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27

adults should consume ____ of their total calories from carbohydrates

45% - 65%

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28

HFCS 55 contain

55% fructose and 42% glucose

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29

HFCS 55 substitute for

sucrose on beverages (e.g. soft drinks)

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30

HFCS 42 used in

processed foods

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31

sucrose is made up of

glucose + fructose

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32

lactose is made up of

glucose + galactose

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33

maltose is made up of

glucose + glucose

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34

Recommended intake (AI) for total fiber:

  • 25 g/day for women

  • 38 g/day for men

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35

added sugars should represent _____ of total energy intake

no more than 10%

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