NR 228 4,8,9 Exam Questions and
Complete Solutions Graded A+
Three sizes of carbs - Answer: monosaccharides, disaccharides, polysacharides
DRI for carbs - Answer: 130g/day
AMDR for carbs - Answer: 45% to 65% of Kcal/day
Refined Grains - Answer: have been milled, a process that removes the bran and germ. Milling is done to
give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B
vitamins. (White bread, white rice)
Whole Grains - Answer: contain the entire grain kernel—the bran, germ, and endosperm. Whole-wheat
flour, bulgur, oatmeal, cornmeal and brown rice.
2 categories of carbs - Answer: simple carbs (monosacchride and disacchride), complex carbs
(polysacchride)
What are the two naturally occurring sweeteners? - Answer: sucrose and fructose
Digestion of carbs - Answer: Begins in the mouth, breakdown carb containing foods with saliva with
ptyalin (amylase)
The chemical function of the enzymes - Answer: Breakdown maltose, sucrose, and lactose with maltase,
sucrase, and lactase in the small intestine.
Maltose breaks down to - Answer: 2 glucose molecules
Sucrose (table sugar)breaks down to - Answer: fructose and glucose
, Lactose (milk sugar) breaks down to - Answer: galactose and glucose
monosachharides - Answer: composed of single carbohydrate units. Glucose (blood sugar), fructose
(liver rearranges it to glucose), and galactose
Disaccharides - Answer: consist of two single carbohydrates bound together. Sucrose, maltose, and
lactose
polysaccharides - Answer: consist of many units of monosaccharides joined together. Starch and fiber
are food sources. Glycogen is stored in liver and muscles
Protein sparing effect - Answer: If enough carbohydrate is provided to meet the energy needs of the
body, protein can be spared or saved to use for specific protein functions.
glycogenesis - Answer: process of converting glucose to glycogen. Considered a relatively limited source
of energy in comparison with the amounts of energy stored in body fat.
Metabolism of carbs - Answer: Primarily maintenance of blood glucose homeostasis of 70 to 100 mg/dl
glycogenolysis - Answer: Dietary starches and simple carbohydrates provide blood glucose after
digestion and absorption; glycogen stored in the liver and muscle tissue is converted back (broken
down) to glucose.
Gluconeogenesis - Answer: the process of producing glucose from fat. It is not as efficient as using
carbohydrate directly for glucose.
Ketones - Answer: Can be used for energy. Are created when fatty acids are broken down for energy
when sufficient carbohydrates are unavailable; this process of fat metabolism, however, is incomplete.
Too much leads to ketoacidosis if carbs are insufficient.
Blood Glucose Regulation - Answer: Hormonal system controls glucose metabolism and blood glucose
level regulation
Complete Solutions Graded A+
Three sizes of carbs - Answer: monosaccharides, disaccharides, polysacharides
DRI for carbs - Answer: 130g/day
AMDR for carbs - Answer: 45% to 65% of Kcal/day
Refined Grains - Answer: have been milled, a process that removes the bran and germ. Milling is done to
give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B
vitamins. (White bread, white rice)
Whole Grains - Answer: contain the entire grain kernel—the bran, germ, and endosperm. Whole-wheat
flour, bulgur, oatmeal, cornmeal and brown rice.
2 categories of carbs - Answer: simple carbs (monosacchride and disacchride), complex carbs
(polysacchride)
What are the two naturally occurring sweeteners? - Answer: sucrose and fructose
Digestion of carbs - Answer: Begins in the mouth, breakdown carb containing foods with saliva with
ptyalin (amylase)
The chemical function of the enzymes - Answer: Breakdown maltose, sucrose, and lactose with maltase,
sucrase, and lactase in the small intestine.
Maltose breaks down to - Answer: 2 glucose molecules
Sucrose (table sugar)breaks down to - Answer: fructose and glucose
, Lactose (milk sugar) breaks down to - Answer: galactose and glucose
monosachharides - Answer: composed of single carbohydrate units. Glucose (blood sugar), fructose
(liver rearranges it to glucose), and galactose
Disaccharides - Answer: consist of two single carbohydrates bound together. Sucrose, maltose, and
lactose
polysaccharides - Answer: consist of many units of monosaccharides joined together. Starch and fiber
are food sources. Glycogen is stored in liver and muscles
Protein sparing effect - Answer: If enough carbohydrate is provided to meet the energy needs of the
body, protein can be spared or saved to use for specific protein functions.
glycogenesis - Answer: process of converting glucose to glycogen. Considered a relatively limited source
of energy in comparison with the amounts of energy stored in body fat.
Metabolism of carbs - Answer: Primarily maintenance of blood glucose homeostasis of 70 to 100 mg/dl
glycogenolysis - Answer: Dietary starches and simple carbohydrates provide blood glucose after
digestion and absorption; glycogen stored in the liver and muscle tissue is converted back (broken
down) to glucose.
Gluconeogenesis - Answer: the process of producing glucose from fat. It is not as efficient as using
carbohydrate directly for glucose.
Ketones - Answer: Can be used for energy. Are created when fatty acids are broken down for energy
when sufficient carbohydrates are unavailable; this process of fat metabolism, however, is incomplete.
Too much leads to ketoacidosis if carbs are insufficient.
Blood Glucose Regulation - Answer: Hormonal system controls glucose metabolism and blood glucose
level regulation
