Carbohydrates Study Guide
Directions: Write your answers on a separate sheet of paper. Refer to pages 109 to 112 answer the
following questions. Write the answers on the answer sheet. Each answer is worth one point unless
otherwise indicated.
Objectives: After studying this chapter, I will be able to:
1. _________________ the three types of carbohydrates and their food sources.
2. list the major _______________________________ of carbohydrates.
3. interpret how the body uses carbohydrates for ___energy_________________ production.
4. state the relationship between adequate ______________________ in the diet and a healthy
5. _______ system.
6. judge the value and limitations of using the _______________________________ index.
7. evaluate the roles of carbohydrates in a variety of ____ issues.
8. The nutrient that is your body’s main source of energy is ________.
9. to 10. Carbohydrates are the sugars, ____ and ______ in your diet.
11. Nearly all of carbohydrates come from __________ sources.
12. to 13. Carbohydrates are made of the three common chemical elements of carbon, ______ & _____.
14. When carbon, oxygen, and hydrogen are bonded together, they form sugar units called ____.
15. When the elements are combined in several ways, they form different types of ___.
16. The smallest sugar unit (saccharide) is ______ which is composed of a single sugar unit.
17. to 19. The three types of monosaccharides are______, _____ and _____.
20. Because glucose circulates in the bloodstream, it is sometimes called ______ sugar.
21. The sugar that is the sweetest of all sugars is ______.
22. The monosaccharide that is bonded to glucose and doesn’t occur alone as a monosaccharide in food
is ______.
23. Galactose and glucose forms the sugar in what beverage? _______
24. Two sugar units (saccharides) form the saccharide called ___________.
25. During digestion, the body splits disaccharides into __________.
26. One molecule of glucose and one molecule of fructose bond to form the disaccharide _____.
27. Another name for sucrose is _____ _______(two word answer).
28. to 30. Sources of sucrose are found in beet sugar, ________, __________, ________
(two word answer for the last two blanks)
______
31. One galactose molecule and one glucose molecule forms the ______ in milk.
32. Two bonded glucose molecules form _______________.
33. to 34. Maltose is formed during the digestion of ____ . And it can also be found in certain grains,
such as ________.
35. Polysaccharides are __________ made up of many sugar units.
36. to 37. Two examples of polysaccharides are ________ and ______________.
38. Disaccharides and polysaccharides must be ___ ____ (two word answer) during digestion.
39. The polysaccharide that is the storage form of energy in plants is _______.
40. to 41. Starch can be found in breads, ____ corn, __________ and legumes.
42. Darwin doesn’t like the flavor or texture of whole-wheat bread. So he should try eating white
whole-wheat bread that is made from an _______ variety of wheat and contains the same nutritional
benefits and fiber as bread made from ________ ________ (two word answer.)
43. This type of fiber is nondigestible carbohydrate and lignins that make up the tough, fibrous cell walls
of plants. It is called _______ fiber.
44. The binder in cell walls of carbohydrates is called _______.
45. Where are dietary fibers found? _________ ______ (two word answer)
46. The isolated, nondigestible carbohydrates that have beneficial effects in human health are _____
fibers that extracted from plants and prepared in a laboratory.
47. When cereal and grains are processed and baked, a functional fiber called ___________ starch is
produced and then added to other processed foods to enhance health benefits.
48. Functional foods have the potential to prevent __________ or promote health.
49. The sum of dietary and functional fibers form _________ fiber.
50. Cellulose, gum, psyllium, pectin, and ____ are examples of fiber that you will read on food labels.
Refer to pages 112 to 115 to answer the following questions.
Short Answer – Write the answer in the space provided.
51. Cinda’s doctor told her she needed to limit her consumption of simple sugars because her blood
sugar levels were higher than what’s recommended. In addition to limiting her intake of cake, cookies
and pie, what are FOUR other foods she should limit? (4 pts.)
52. Consuming complex carbohydrate foods is healthier than eating simple sugars. Therefore, what are
FIVE examples of food that are high in starch and fiber? (5 pts.)
53. Marla wants to lose weight. She found a diet plan that recommends low carbohydrate intake.
However, her friend said that would be unadvisable when you consider the FOUR functions of
carbohydrates. Explain the FOUR functions of carbohydrates. (8 pts.)
54. Byron’s doctor told him he has ketosis. What is ketosis? (3 pts.)
55. How does fiber prevent constipation? (3 pts.) .
56. Why will eating fiber help Jasmine lose weight? (3 pts.)
57. How many calories will Steven consume if he eats the following amounts of carbs?
42 grams in lasagna noodles, 12 grams in pasta sauce, and 1 gram in cheese (3 pts.)
58. By consuming fiber, Tessa can prevent appendicitis and reduce her risk for developing heart and
artery disease. What are TWO other health benefits? (2 pts.)
59. What THREE food groups will give Tessa the full range of benefits from dietary fiber? (3 pts.)
Refer to pages 116 to answer the following questions.
60. It’s necessary for carbohydrates to be used in the form of ________in order for the body to use
carbohydrates as a source of energy.
61. Monosaccharides are small enough to move across the intestinal wall into the _____.
62. to 63. Monosaccharides travel via the blood to the _____ where fructose and galactose in the blood
are converted to _____ in the liver.
64. When the amount of glucose in the blood rises after eating, the ______ releases insulin.
65. to 67. The purpose of insulin is to help the body lower blood ______ back to a normal level by
triggering the body cells to burn glucose for energy and it cause ______ and _______ to store glucose.
68. to 69. If carbohydrates aren’t broken down, the body begins to use _____ and ______ for energy.
70. If blood glucose levels become too high, _____ can become damaged.
71. Glucose is converted to ____ when it’s stored in the body.
72. to 73. 2/3 of glycogen is stored in _____ and _____ of glycogen in stored in the liver.
74. Why is it necessary to eat carbohydrates throughout the day? (2 pts.)
75. If more carbohydrates are consumed than what your body needs for energy, the liver converts the
excess carbohydrates into ____.
76. An unlimited amount of fat can be stored in the _____ _____ (two worded answer) of your body.
77. Unlike glycogen stores, fat stores can’t be converted back into ____.
78. Even though a candy bar and a sandwich both end up as glucose, what are TWO reasons why it is
better to eat a sandwich? (4 pts.)
79. The feeling of fullness you have after eating food is called _____.
80. to 81. According to her weight, height, age and level of physical activity, Jill is to consume 2200
calories a day. How many of her calories should come from carbohydrates? ____ to ______
82. How much of your daily intake of grains should be whole grains? _____
83. to 84. Rich sources of carbohydrates are whole-grain breads and ____, pasta, nonfat milk, fruits &
_____.
85. Good sources of carbohydrates are legumes, dried peas and _____, and nuts.
86. Why would eating naturally occurring simple sugars found in milk and fruits be a healthier choice
than eating simple sugars from pop and candy? (2 pts.)
87. What type of sugars come from sugar cane, sugar beets, and corn?
88. to 89. Refined sugars are added to foods to increase _____ or to aid in ______.
90. What is the main source of sugar in a teenager’s diet?
91. Eating too many pastries, doughnuts, candy, cakes, and cookies can lead to overweight & _______.
92. What ingredient is commonly used by food manufacturers to add sweetness to foods?
93. High-fructose corn syrup is used in ___ _____ (two word answer), high-energy food bars, and snack
foods.
94. Angela is trying to lose weight by eating reduced-fat and fat-free products. Why may this not result
in losing weight?
95. The Dietary Guidelines suggest a healthy eating pattern would limit the intake of added sugars to
roughly _____ percent of total calories
96. to 97. When reading a food label, you will find the names of low-calorie sweeteners such as
acesulfame potassium, aspartame, _____, saccharin, rebaudioside A stevia or _____.
Refer to 5-9 on page 120 to answer the following questions.
98. to 99. For most men and women, it is recommended by the World Health Organization to limit the
intake of added sugar to less than 35 grams per day. Therefore, which of the following snacks would be
the lowest in added sugar? ______ and _______ (Do not consider the catsup as your answer since
most people wouldn’t snack on catsup.)
Refer to pages 120 - 128 to answer the following questions.
100. The RDA for carbohydrates for males and females is 130 grams in order to meet the glucose needs
of the brain and nervous system with more carbs needed to provide energy for daily activities.
However, starch is the preferred source of fuel for your diet. What are TWO reasons why starch is
preferred over sugars? (4 pts.)
101. The DRI for fiber is ___ grams per day for males ages 14 to 50.
102. The DRI for fiber is ___ grams per day for females ages 14 to 18.
103. The DRI for fiber is ____ grams per day for females ages 19 to 50.
104. The DRI amount for fiber is based upon how much is needed to protect against ____ _____(two
word answer.)
105. What part of a grain is a good source of fiber?
106. What part of the grain is the nutrient-rich part of the kernel?
107. What part of the grain kernel is mostly starch?
108. Even though fiber supplements are available, why is it recommended to obtain your fiber from
food sources instead of from a supplement?
109. Why is it recommended to slowly increase your intake of dietary fiber instead of suddenly
increasing your fiber content to large amounts?
110. When increasing your fiber intake, it is necessary to increase your consumption of ______.
111. To learn what sugars have been added to food, read the list of ingredients located on the food
label. Words that end in –ose, corn syrup, brown sugar, honey, corn sweetener, fruit juice concentrate,
high-fructose corn syrup, invert sugar, raw sugar, syrup, malt syrup and ____ are examples of added
sugars.
112. A measure of the speed at which various carbohydrates are digested into glucose is called the
____ ______ (two word answer).
113. People who are trying to prevent or manage chronic illnesses like heart disease or _____ may find
it helpful to use the glycemic index.
114. Why would the glycemic index be lower for eating a peanut butter sandwich than eating just a slice
of white bread? (2 pts.)
115. Why would it be a better choice to eat oatmeal than a doughnut for breakfast? (2 pts.)
116. There are 4 calories in one gram of carbohydrate and 4 calories in one gram of protein. How many
calories are in one gram of fat? ________
117. What affects the amount of calories in noodles and baked potatoes? (4 pts.)
118. Explain the relationship between sugar and dental caries (tooth decay). (5 pts.)
119. What are THREE ways to reduce the chance of developing dental caries? (6 pts.)
120. Has research shown sugar to cause hyperactivity in children? ______
121. Why might children exhibit hyperactivity after eating and playing at a birthday party? (3 pts.)
122. Read the case study on page 126 and answer the following questions. (5 pts.)
a. Is Mary addicted to sugar?
b. What advice would you give to improve Mary’s eating behaviors?
123. When the body doesn’t make enough insulin, the person has type __I__ diabetes which is most
likely to occur in children and young adults.
124. What percent of people have type I diabetes? ______
125. When the body cells do not respond well to the insulin produced in the pancreas, the person
develops the more common form of type _____ diabetes which occurs in 90 to 95 percent of all diabetes
cases.
126. Type II diabetes is more likely to occur in people who are over age ____.
127. People who are overweight and eat diets high in refined carbohydrates and low in _____ are at a
greater risk of developing type II diabetes.
128. What are the nine symptoms of diabetes? (9 pts.)
129. Stephanie’s blood sugar level was checked after she experienced sweating, shaking, a headache,
hunger, and anxiety. Her blood sugar level had dropped sharply three hours after eating. This condition
is called _____.
130. A person who lacks the enzyme lactase to digest lactose has ____
____ (two word answer).
131. The symptoms of lactose intolerance are gas, cramping, nausea, and ___ when they consume
dairy products.
132. Even though lactose intolerance is common around the world, it is more common among the ____
population and tends to develop as a person ages.
133. to 134. What are two of the nutrients people may be low in obtaining if they are unable to
consume dairy products? _______ and _______
135. Some people who have lactose intolerance can tolerate small amounts of milk if they consumer it
with a ______.
136. to 137. Some people who have lactose intolerance can consume buttermilk, yogurt, or _____
because the lactose in these products is changed to _____ ______ (two word answer) or broken down
into glucose and galactose during the culturing process.
138. Some people who have lactose intolerance take lactase ______ or add lactase drops to dairy foods.