Nutrition Exam Revision Questions with Complete
Reliable Solutions
Carbohydrates - Answer Compounds composed of single or multi-sugars, "Carbon and water."
Complex Carbohydrates - Answer Long chains of sugar units arranged to form starch or fiber.
Simple Carbohydrates - Answer Sugars, including units and linked pairs of sugar units. Basic sugar unit is
a molecule containing six carbon atoms, together with oxygen and hydrogen atoms.
Photosynthesis - Answer Process by which green plants make carbohydrates from carbon dioxide and
water using the green pigment called chlorophyll to capture the sun's energy.
Chlorophyll - Answer Green pigment of plants that captures energy from sunlight for use in
photosynthesis.
Sugars - Answer Simple carbohydrates. Molecules of either single sugar units or pairs of those sugar
units bonded together.
Glucose - Answer A single sugar used in both plant and animal tissues for energy.
Monosaccharides - Answer Single sugar units.
Disaccharides - Answer Pairs of single sugar units linked together.
Fructose - Answer A monosaccharide sometimes known as fruit sugar.
Galactose - Answer A monosaccharide, part of the disaccharide lactose.
High-Fructose Corn Syrup - Answer A widely used commercial caloric sweetener made by adding
enzymes to cornstarch to convert a portion of its glucose molecules into sweet-tasting fructose.
, Added Sugars - Answer Sugars and syrups added to a food for any purpose. Include concentrated fruit
juice, glucose, fructose, high-fructose corn syrup, sucrose, and other sweet carbohydrates.
Lactose - Answer A disaccharide composed of glucose and galactose, sometimes known as milk sugar.
Maltose - Answer A disaccharide composed of two glucose units, sometimes known as malt sugar.
Sucrose - Answer A disaccharide composed of glucose and fructose, sometimes known as table, beet, or
cane sugar, and often as simply sugar.
Polysaccharides - Answer Another term for complex carbohydrates. Compounds composed of long
strands of glucose units linked together. Also called complex carbohydrates.
Starch - Answer A plant polysaccharide composed of glucose. Highly digestible by human beings, raw
often resists digestion.
Granules - Answer Small grains. Starch granules are packages of starch molecules.
Glycogen - Answer A highly branched polysaccharide that is made and stored by liver and muscle tissues
of human beings and animals as a storage form of glucose.
Fibers - Answer Indigestible parts of plant foods, largely non starch polysaccharides that are not digested
by human digestive enzymes, although some are digested by resident bacteria of the colon. Include
cellulose, hemicelluloses, pectins, gums, mucilages, and a few non polysaccharides such as lignin.
Fermentation - Answer The anaerobic (without oxygen) breakdown of carbohydrates by microorganisms
that releases small organic compounds along with carbon dioxide and energy.
Whole Grains - Answer Grains or foods are made from them that contain all the essential parts and
naturally occurring nutrients of the entire grain seed.
Reliable Solutions
Carbohydrates - Answer Compounds composed of single or multi-sugars, "Carbon and water."
Complex Carbohydrates - Answer Long chains of sugar units arranged to form starch or fiber.
Simple Carbohydrates - Answer Sugars, including units and linked pairs of sugar units. Basic sugar unit is
a molecule containing six carbon atoms, together with oxygen and hydrogen atoms.
Photosynthesis - Answer Process by which green plants make carbohydrates from carbon dioxide and
water using the green pigment called chlorophyll to capture the sun's energy.
Chlorophyll - Answer Green pigment of plants that captures energy from sunlight for use in
photosynthesis.
Sugars - Answer Simple carbohydrates. Molecules of either single sugar units or pairs of those sugar
units bonded together.
Glucose - Answer A single sugar used in both plant and animal tissues for energy.
Monosaccharides - Answer Single sugar units.
Disaccharides - Answer Pairs of single sugar units linked together.
Fructose - Answer A monosaccharide sometimes known as fruit sugar.
Galactose - Answer A monosaccharide, part of the disaccharide lactose.
High-Fructose Corn Syrup - Answer A widely used commercial caloric sweetener made by adding
enzymes to cornstarch to convert a portion of its glucose molecules into sweet-tasting fructose.
, Added Sugars - Answer Sugars and syrups added to a food for any purpose. Include concentrated fruit
juice, glucose, fructose, high-fructose corn syrup, sucrose, and other sweet carbohydrates.
Lactose - Answer A disaccharide composed of glucose and galactose, sometimes known as milk sugar.
Maltose - Answer A disaccharide composed of two glucose units, sometimes known as malt sugar.
Sucrose - Answer A disaccharide composed of glucose and fructose, sometimes known as table, beet, or
cane sugar, and often as simply sugar.
Polysaccharides - Answer Another term for complex carbohydrates. Compounds composed of long
strands of glucose units linked together. Also called complex carbohydrates.
Starch - Answer A plant polysaccharide composed of glucose. Highly digestible by human beings, raw
often resists digestion.
Granules - Answer Small grains. Starch granules are packages of starch molecules.
Glycogen - Answer A highly branched polysaccharide that is made and stored by liver and muscle tissues
of human beings and animals as a storage form of glucose.
Fibers - Answer Indigestible parts of plant foods, largely non starch polysaccharides that are not digested
by human digestive enzymes, although some are digested by resident bacteria of the colon. Include
cellulose, hemicelluloses, pectins, gums, mucilages, and a few non polysaccharides such as lignin.
Fermentation - Answer The anaerobic (without oxygen) breakdown of carbohydrates by microorganisms
that releases small organic compounds along with carbon dioxide and energy.
Whole Grains - Answer Grains or foods are made from them that contain all the essential parts and
naturally occurring nutrients of the entire grain seed.
