Nutrition Chapter 4 Carbohydrates [2026]
Nutrition Chapter 4: Carbohydrates
Study online at https://quizlet.com/_3wkyv
1. What are carbo- One of the three macronutrients, preferred energy source for the brain, important
hydrates? source of energy for all cells, composed of C, H, and O, and good sources of fruits,
vegetables, and grains.
2. Dietary Carbohy- Are obtained almost exclusively from plant sources; milk is the exception.
drates
3. Photosynthesis Plants convert water and carbon dioxide to sugar through this and light energy is
trapped as chemical energy in the sugar molecules.
4. Two Major Simple Carbohydrates: Monosaccharides
Groups Complex Carbohydrates: Polysaccharides
5. Simple Carbohy- Contain one or two molecules, commonly referred to as sugars, monosaccharides
drates contain only one molecule; glucose, fructose, and galactose.
6. Complex Carbo- Long chains of glucose molecules, commonly called polysaccharides, hundreds to
hydrates thousands of molecules long, the storage forms of glucose, digestible is starch and
glycogen, and indigestible are most fibers.
7. Starch Plants store carbohydrates as this, we digest it to glucose, and a good source of
grains, legumes, and tubers.
8. Glycogen Animals store carbohydrates as glycogen, stored in liver and muscle, and not found
in food and therefore not a source of dietary carbohydrate.
9. Dietary Fiber Is the non-digestible part of plants; grains, rice, seeds, legumes, and fruits.
10. Functional Fiber Is carbohydrate extracted from plants and added to food; cellulose, gugar gum,
pectin, and psyllium.
11. Total Fiber Dietary + functional fiber.
12. Soluble Fibers
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, Nutrition Chapter 4 Carbohydrates [2026]
Nutrition Chapter 4: Carbohydrates
Study online at https://quizlet.com/_3wkyv
Dissolve in water, are viscous and gel-forming, associated with risk reduction of
cardiovascular disease and Type 2 Diabetes, found in citrus fruits, berries, oats,
and bean. Ex: Pectin, gum, mucilage.
13. Insoluble Fibers Do not dissolve in water, are non-viscous, promote regular bowel movements,
good source of whole grains, seeds, legumes, fruits, and vegetables. EX: Lignins,
cellulose, and hemicellulose.
14. Physical Charac- Water-holding capacity, viscosity, cation-exchange capacity, bile binding capacity,
teristics of Fiber and fermentable.
15. Effect of Fiber Stimulates the flow of saliva, delays gastric emptying, delays the absorption of CHO
on the Digestive & fat, binds heavy metals and minerals in the intestines, attracts water in the colon,
Tract and stimulate bacterial fermentation.
16. Positive Effects of Moderates nutrient absorption, reduces the absorption of cholesterol and other
Fiber on Diet sterols, stimulates growth of a healthy bacterial population in the colon, and
increases softness and volume of stools.
17. Fiber May reduce the risk of colon cancer, help prevent hemorrhoids, constipation, and
other intestinal problems, may reduce the risk of diverticulosis, may reduce the
risk of heart disease, may enhance weight loss, and may lower the risk of Type 2
Diabetes.
18. Adequate Intake Is 25 grams daily or 14g/1000 kcal.
(AI) Fiber
19. Negative Effects Displaces energy and nutrient-dense foods, may cause intestinal discomfort and
of Fiber on the gas, may interfere with absorption of minerals, and can cause G.I. obstructions if
Diet consumed without adequate fluids.
20. Recommenda- Increase fiber gradually so the GI tract can adjust, drink plenty of fluids, and select
tion of Fiber fiber from a variety of food sources: fruits, vegetables, legumes, and whole grains.
Intake
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2
Nutrition Chapter 4: Carbohydrates
Study online at https://quizlet.com/_3wkyv
1. What are carbo- One of the three macronutrients, preferred energy source for the brain, important
hydrates? source of energy for all cells, composed of C, H, and O, and good sources of fruits,
vegetables, and grains.
2. Dietary Carbohy- Are obtained almost exclusively from plant sources; milk is the exception.
drates
3. Photosynthesis Plants convert water and carbon dioxide to sugar through this and light energy is
trapped as chemical energy in the sugar molecules.
4. Two Major Simple Carbohydrates: Monosaccharides
Groups Complex Carbohydrates: Polysaccharides
5. Simple Carbohy- Contain one or two molecules, commonly referred to as sugars, monosaccharides
drates contain only one molecule; glucose, fructose, and galactose.
6. Complex Carbo- Long chains of glucose molecules, commonly called polysaccharides, hundreds to
hydrates thousands of molecules long, the storage forms of glucose, digestible is starch and
glycogen, and indigestible are most fibers.
7. Starch Plants store carbohydrates as this, we digest it to glucose, and a good source of
grains, legumes, and tubers.
8. Glycogen Animals store carbohydrates as glycogen, stored in liver and muscle, and not found
in food and therefore not a source of dietary carbohydrate.
9. Dietary Fiber Is the non-digestible part of plants; grains, rice, seeds, legumes, and fruits.
10. Functional Fiber Is carbohydrate extracted from plants and added to food; cellulose, gugar gum,
pectin, and psyllium.
11. Total Fiber Dietary + functional fiber.
12. Soluble Fibers
1/6
1
, Nutrition Chapter 4 Carbohydrates [2026]
Nutrition Chapter 4: Carbohydrates
Study online at https://quizlet.com/_3wkyv
Dissolve in water, are viscous and gel-forming, associated with risk reduction of
cardiovascular disease and Type 2 Diabetes, found in citrus fruits, berries, oats,
and bean. Ex: Pectin, gum, mucilage.
13. Insoluble Fibers Do not dissolve in water, are non-viscous, promote regular bowel movements,
good source of whole grains, seeds, legumes, fruits, and vegetables. EX: Lignins,
cellulose, and hemicellulose.
14. Physical Charac- Water-holding capacity, viscosity, cation-exchange capacity, bile binding capacity,
teristics of Fiber and fermentable.
15. Effect of Fiber Stimulates the flow of saliva, delays gastric emptying, delays the absorption of CHO
on the Digestive & fat, binds heavy metals and minerals in the intestines, attracts water in the colon,
Tract and stimulate bacterial fermentation.
16. Positive Effects of Moderates nutrient absorption, reduces the absorption of cholesterol and other
Fiber on Diet sterols, stimulates growth of a healthy bacterial population in the colon, and
increases softness and volume of stools.
17. Fiber May reduce the risk of colon cancer, help prevent hemorrhoids, constipation, and
other intestinal problems, may reduce the risk of diverticulosis, may reduce the
risk of heart disease, may enhance weight loss, and may lower the risk of Type 2
Diabetes.
18. Adequate Intake Is 25 grams daily or 14g/1000 kcal.
(AI) Fiber
19. Negative Effects Displaces energy and nutrient-dense foods, may cause intestinal discomfort and
of Fiber on the gas, may interfere with absorption of minerals, and can cause G.I. obstructions if
Diet consumed without adequate fluids.
20. Recommenda- Increase fiber gradually so the GI tract can adjust, drink plenty of fluids, and select
tion of Fiber fiber from a variety of food sources: fruits, vegetables, legumes, and whole grains.
Intake
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