HPEB 502 – Test 2, Health Promotion and Behavioral Health Course, Study Guide
and Exam Review
Simple Carbohydrates - ANS ✔✔Sugars- quickest source of energy made of one or two sugar
molecules (monosaccharides and disaccharides)
Carbohydrates containing one or two units of sugar per molecule; occur naturally in fruits, milk,
and other foods; also commonly added to processed foods.
Complex Carbohydrates - ANS ✔✔sugar molecules strung together commonly found in whole
plant foods and high in vitamins and minerals (starch and fiber) polysaccharides
Most common Monosaccharides in Food - ANS ✔✔1) Glucose
2)Fructose
3)Galactose
Glucose - ANS ✔✔-major monosaccharide
-breaks down starches and sucrose
-fuel for cells
Fructose - ANS ✔✔-monosaccharide in the disaccharide sucrose
-converted into glucose in the liver
-in fruit, honey and high-fructose corn syrup
Galactose - ANS ✔✔-monosaccharide
- in lactose
-converted to glucose in the liver
, Most Common Disaccharides - ANS ✔✔1) Sucrose: glucose + fructose (sugarcane, honey, maple
sugar)
2) Lactose: glucose + galactose (milk products)
3) Maltose: glucose +glucose (fermentation, alcohol production)
Polysaccharides - ANS ✔✔Starch and Glycogen
Starch - ANS ✔✔3,000 or more monosaccharides
1) Amylose- straight chain polymer
2) Amylopectin- highly branched polymer
Glycogen - ANS ✔✔-storage form of carbs for humans and animals
- similar structure to amylopectin (highly branched)
-more sites for enzyme action
-found in liver and muscles
Dietary Fiber - ANS ✔✔-undigested starch, body cannot break the bonds
-Fiber is insoluble or non-fermentable
-eventually broken down in large intestine by bacteria if possible- leads to gas and feces
- provides substance to feces, helps maintain weight, better blood glucose control, reduce
cholesterol consumption
Adequate Intake of Fiber - ANS ✔✔25-38g/day (14g/1000 kcal/day)
Digestion of Carbohydrates - ANS ✔✔1)Mouth-salivary amylase
2)Stomach- none
and Exam Review
Simple Carbohydrates - ANS ✔✔Sugars- quickest source of energy made of one or two sugar
molecules (monosaccharides and disaccharides)
Carbohydrates containing one or two units of sugar per molecule; occur naturally in fruits, milk,
and other foods; also commonly added to processed foods.
Complex Carbohydrates - ANS ✔✔sugar molecules strung together commonly found in whole
plant foods and high in vitamins and minerals (starch and fiber) polysaccharides
Most common Monosaccharides in Food - ANS ✔✔1) Glucose
2)Fructose
3)Galactose
Glucose - ANS ✔✔-major monosaccharide
-breaks down starches and sucrose
-fuel for cells
Fructose - ANS ✔✔-monosaccharide in the disaccharide sucrose
-converted into glucose in the liver
-in fruit, honey and high-fructose corn syrup
Galactose - ANS ✔✔-monosaccharide
- in lactose
-converted to glucose in the liver
, Most Common Disaccharides - ANS ✔✔1) Sucrose: glucose + fructose (sugarcane, honey, maple
sugar)
2) Lactose: glucose + galactose (milk products)
3) Maltose: glucose +glucose (fermentation, alcohol production)
Polysaccharides - ANS ✔✔Starch and Glycogen
Starch - ANS ✔✔3,000 or more monosaccharides
1) Amylose- straight chain polymer
2) Amylopectin- highly branched polymer
Glycogen - ANS ✔✔-storage form of carbs for humans and animals
- similar structure to amylopectin (highly branched)
-more sites for enzyme action
-found in liver and muscles
Dietary Fiber - ANS ✔✔-undigested starch, body cannot break the bonds
-Fiber is insoluble or non-fermentable
-eventually broken down in large intestine by bacteria if possible- leads to gas and feces
- provides substance to feces, helps maintain weight, better blood glucose control, reduce
cholesterol consumption
Adequate Intake of Fiber - ANS ✔✔25-38g/day (14g/1000 kcal/day)
Digestion of Carbohydrates - ANS ✔✔1)Mouth-salivary amylase
2)Stomach- none
