BIOL 1322 Chapter 5 Schiff 6th
Chapter 5
Carbohydrates
ANSWER QUESTIONS 1-180 AS YOU READ CHAPTER 5 in “Nutrition
for Healthy Living” textbook (Make your own notes too as you
read this Chapter).
5.1 Introducing Carbohydrates
LO: 1. Identify the two major kinds of carbohydrates in human diets.
3. Identify roles of carbohydrates in the body.
1. True or False? Natural foods that taste sweet (for example, peaches, milk, honey),
contain carbohydrates. Answer: T
2. What are carbohydrates?
Source of fiber. Adds sweetness & flavor. Source of energy for all cells in the body. Intestinal health.
the use of protein for energy. Indispensable source of energy for the brain, red blood cells, and musc
during intense exercise.
2a. What is the main function of carbohydrates?
Key fuel source for the body
3. Carbohydrates are organized into 2 major groups. List these 2 major groups:
Simpe & complex carbohydrates
An example of simple carbohydrate is glucose, fructose, galactose
monosaccharide carbohydrates
Examples of complex carbohydrates are cellulose, amylose, amylopectin, glycogen fiber, star
polysaccharides
Name the carbohydrate that provides the main energy source for human cells:
GLUCOSE
1. 4. The energy found in carbohydrates comes from: sunlight?
NOTE: thru photosynthesis, plants capture the energy in sunlight and
convert it into chemical energy in the form of glucose and fructose!
5. How many pounds of added sugar did Americans consumed in 2018? 73
a. What are problems to the consumer when eating to many added sugars?
Although people need glucose for energy, too many carbs can as well as
other macronutrients can lead to extra body fat.
1
, BIOL 1322 Chapter 5 Schiff 6th
5.2 Simple Carbohydrates: Sugars
LO: 1. List the three important dietary monosaccharides for humans.
2. Identify the basic monosaccharides components of sucrose, maltose, and
lactose.
3. Explain the difference between a nutritive sweetener and a nonnutritive
sweetener.
6. List the 3 types of sugars
Different types of sugars, including forms in milk, blood, and DNA
Monosaccharides
7. What is a monosaccharide?
Mono = one saccharide = sugar, basic chemical unit of carbs
8. List the 3 most abundant monosaccharides in our diet (and in our body!):
glucose, fructose, and galactose Which of the 3 is the most
abundant sugar in the diet? glucose
WHY?
Most important monosaccharide in the human body bc it is a primary fuel for muscle and other cells
9. What is another name for glucose? dextrose
a. Glucose may also be referred to as blood sugar.
10. List good food sources of glucose:
Fruits & vegetables, especially berries, grapes, corn, and carrots.
11. List food sources of fructose:
Fruit, honey, and a few vegetables , particularly, cabbage, green beans, and asparagus.
12. Which monosaccharide tastes sweeter: fructose? Or glucose? fructose
13. Why food manufacturers use large amounts of high-fructose corn syrup (HFCS) as a food addit
in soft drinks, candies, and baked goods?
T0 satisfy americans’ demand for “regular” soft drinks, candies, and baked goods.
14. Does the body use fructose? a. yes
15. Fructose can be converted to glucose. a. yes
16. Fructose can be converted to fat. a. yes
17. Is galactose commonly found in foods? b. no
18. Where what food item is galactose found? milk
Disaccharides
19. List the 3 common disaccharides:
Maltose, sucrose, and lactose
2
, BIOL 1322 Chapter 5 Schiff 6th
0. Which disaccharide forms when….
Glucose + Galactose bond together? Answer: lactose
Glucose + Glucose bond together? Answer: maltose
Glucose + Fructose bond together? Answer: sucrose
21. List common food sources of:
Maltose:
Sucrose: honey, maple syrup, carrots, and pineapples
Lactose:
Milk sugar yogurt, ice cream milk products
22. True or False? Most animal foods are not sources of carbohydrates. Answer: t
23. These animal products: milk, yogurt, and ice cream, contain lactose: Answer: t
24. Milk, yogurt, and ice cream are sources of carbohydrates. Answer: t
25. Honey is a source of fructose and glucose. Answer: t
26. List foods where sucrose is naturally found: maple syrup, carrots, pineapples, honey
27. What are the main sources of sucrose in the American diet?
Refined from sugar cane and sugar beets
28. Explain what the refining process of sugar cane and sugar beets does to their nutritional conten
Strips away small amounts of vitamin and minerals
29. What names has the FDA advised to food manufacturers to list in the food label of food items t
contain refined sucrose?
“cane sugar” or “sugar” instead of “evaporated cane sugar”
30. Is refined white sugar poisonous while honey is nutritionally superior to white (table) sugar?
EXPLAIN not true table sugar does not contain toxic substances. In fact it is almost 100% carb
31. Table sugar and honey both are sources of empty calories. a. True
Nutritive and Nonnutritive Sweeteners
Nutritive Sweeteners:
32. What are nutritive sweeteners?
SUGARS carbs that contribute energy to foods
33. Each gram of carbohydrate supplies 4 kcal.
34. What are added sugars?
Added sweeteners
Why “add” added sugars to foods?
Often added during processing or preparation. Contribute to browning and tenderness of the food. Preservati
inhibiting the growth of molds and bacteria
3
Chapter 5
Carbohydrates
ANSWER QUESTIONS 1-180 AS YOU READ CHAPTER 5 in “Nutrition
for Healthy Living” textbook (Make your own notes too as you
read this Chapter).
5.1 Introducing Carbohydrates
LO: 1. Identify the two major kinds of carbohydrates in human diets.
3. Identify roles of carbohydrates in the body.
1. True or False? Natural foods that taste sweet (for example, peaches, milk, honey),
contain carbohydrates. Answer: T
2. What are carbohydrates?
Source of fiber. Adds sweetness & flavor. Source of energy for all cells in the body. Intestinal health.
the use of protein for energy. Indispensable source of energy for the brain, red blood cells, and musc
during intense exercise.
2a. What is the main function of carbohydrates?
Key fuel source for the body
3. Carbohydrates are organized into 2 major groups. List these 2 major groups:
Simpe & complex carbohydrates
An example of simple carbohydrate is glucose, fructose, galactose
monosaccharide carbohydrates
Examples of complex carbohydrates are cellulose, amylose, amylopectin, glycogen fiber, star
polysaccharides
Name the carbohydrate that provides the main energy source for human cells:
GLUCOSE
1. 4. The energy found in carbohydrates comes from: sunlight?
NOTE: thru photosynthesis, plants capture the energy in sunlight and
convert it into chemical energy in the form of glucose and fructose!
5. How many pounds of added sugar did Americans consumed in 2018? 73
a. What are problems to the consumer when eating to many added sugars?
Although people need glucose for energy, too many carbs can as well as
other macronutrients can lead to extra body fat.
1
, BIOL 1322 Chapter 5 Schiff 6th
5.2 Simple Carbohydrates: Sugars
LO: 1. List the three important dietary monosaccharides for humans.
2. Identify the basic monosaccharides components of sucrose, maltose, and
lactose.
3. Explain the difference between a nutritive sweetener and a nonnutritive
sweetener.
6. List the 3 types of sugars
Different types of sugars, including forms in milk, blood, and DNA
Monosaccharides
7. What is a monosaccharide?
Mono = one saccharide = sugar, basic chemical unit of carbs
8. List the 3 most abundant monosaccharides in our diet (and in our body!):
glucose, fructose, and galactose Which of the 3 is the most
abundant sugar in the diet? glucose
WHY?
Most important monosaccharide in the human body bc it is a primary fuel for muscle and other cells
9. What is another name for glucose? dextrose
a. Glucose may also be referred to as blood sugar.
10. List good food sources of glucose:
Fruits & vegetables, especially berries, grapes, corn, and carrots.
11. List food sources of fructose:
Fruit, honey, and a few vegetables , particularly, cabbage, green beans, and asparagus.
12. Which monosaccharide tastes sweeter: fructose? Or glucose? fructose
13. Why food manufacturers use large amounts of high-fructose corn syrup (HFCS) as a food addit
in soft drinks, candies, and baked goods?
T0 satisfy americans’ demand for “regular” soft drinks, candies, and baked goods.
14. Does the body use fructose? a. yes
15. Fructose can be converted to glucose. a. yes
16. Fructose can be converted to fat. a. yes
17. Is galactose commonly found in foods? b. no
18. Where what food item is galactose found? milk
Disaccharides
19. List the 3 common disaccharides:
Maltose, sucrose, and lactose
2
, BIOL 1322 Chapter 5 Schiff 6th
0. Which disaccharide forms when….
Glucose + Galactose bond together? Answer: lactose
Glucose + Glucose bond together? Answer: maltose
Glucose + Fructose bond together? Answer: sucrose
21. List common food sources of:
Maltose:
Sucrose: honey, maple syrup, carrots, and pineapples
Lactose:
Milk sugar yogurt, ice cream milk products
22. True or False? Most animal foods are not sources of carbohydrates. Answer: t
23. These animal products: milk, yogurt, and ice cream, contain lactose: Answer: t
24. Milk, yogurt, and ice cream are sources of carbohydrates. Answer: t
25. Honey is a source of fructose and glucose. Answer: t
26. List foods where sucrose is naturally found: maple syrup, carrots, pineapples, honey
27. What are the main sources of sucrose in the American diet?
Refined from sugar cane and sugar beets
28. Explain what the refining process of sugar cane and sugar beets does to their nutritional conten
Strips away small amounts of vitamin and minerals
29. What names has the FDA advised to food manufacturers to list in the food label of food items t
contain refined sucrose?
“cane sugar” or “sugar” instead of “evaporated cane sugar”
30. Is refined white sugar poisonous while honey is nutritionally superior to white (table) sugar?
EXPLAIN not true table sugar does not contain toxic substances. In fact it is almost 100% carb
31. Table sugar and honey both are sources of empty calories. a. True
Nutritive and Nonnutritive Sweeteners
Nutritive Sweeteners:
32. What are nutritive sweeteners?
SUGARS carbs that contribute energy to foods
33. Each gram of carbohydrate supplies 4 kcal.
34. What are added sugars?
Added sweeteners
Why “add” added sugars to foods?
Often added during processing or preparation. Contribute to browning and tenderness of the food. Preservati
inhibiting the growth of molds and bacteria
3
