NUSC 1165 EXAM 2 QUESTIONS AND
ANSWERS 2026 VERIFIED.
Carbohydrates - ANS organic molecules that serve as a basis of our diet, providing 4kcal/g of
energy
simple carbohydrates - ANS carbohydrates categorized as either monosaccharides (single
sugars) or disaccharides (two sugars)
monosaccharides - ANS simple sugars including Glucose (blood sugar, the main energy
provider), Galactose (a component of milk sugar), and Fructose (fruit sugar)
disaccharides - ANS simple sugars made of two monosaccharide units, including Maltose
(two glucose units), Sucrose (table sugar; glucose and fructose), and Lactose (milk sugar;
glucose and galactose)
complex carbohydrates - ANS carbohydrates categorized as oligosaccharides or
polysaccharides
oligosaccharides - ANS carbohydrates containing 3-10 monosaccharide units; some act as
prebiotics for gut bacteria
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, polysaccharides - ANS long chains of monosaccharides, including glycogen, starches, and
fiber
glycogen - ANS the storage form of carbohydrates in animals, comprised of highly branched
chains of glucose stored in the muscle and liver
Starches - ANS the storage form of carbohydrates in plants
Amylose (starch) - ANS a linear form of starch
Amylopectin (starch) - ANS a highly branched form of starch that is really broken down
dietary fiber - ANS complex carbohydrates and lignins from plants that cannot be digested by
human enzymes
soluble fiber - ANS fiber that dissolves in water, such as pectins and gums
insoluble fiber - ANS fiber that does not dissolve in water, such as cellulose and lignin
functional fiber - ANS fiber added to foods or supplements for its beneficial physiological
effects
resistant starch - ANS starch that escapes digestion due to its specific structure
refined carbohydrates - ANS foods that have undergone processing, often separating them
from vitamins, minerals, and fiber
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ANSWERS 2026 VERIFIED.
Carbohydrates - ANS organic molecules that serve as a basis of our diet, providing 4kcal/g of
energy
simple carbohydrates - ANS carbohydrates categorized as either monosaccharides (single
sugars) or disaccharides (two sugars)
monosaccharides - ANS simple sugars including Glucose (blood sugar, the main energy
provider), Galactose (a component of milk sugar), and Fructose (fruit sugar)
disaccharides - ANS simple sugars made of two monosaccharide units, including Maltose
(two glucose units), Sucrose (table sugar; glucose and fructose), and Lactose (milk sugar;
glucose and galactose)
complex carbohydrates - ANS carbohydrates categorized as oligosaccharides or
polysaccharides
oligosaccharides - ANS carbohydrates containing 3-10 monosaccharide units; some act as
prebiotics for gut bacteria
@COPYRIGHT ALL RIGHTS RESERVED PAGE 1 OF 9
, polysaccharides - ANS long chains of monosaccharides, including glycogen, starches, and
fiber
glycogen - ANS the storage form of carbohydrates in animals, comprised of highly branched
chains of glucose stored in the muscle and liver
Starches - ANS the storage form of carbohydrates in plants
Amylose (starch) - ANS a linear form of starch
Amylopectin (starch) - ANS a highly branched form of starch that is really broken down
dietary fiber - ANS complex carbohydrates and lignins from plants that cannot be digested by
human enzymes
soluble fiber - ANS fiber that dissolves in water, such as pectins and gums
insoluble fiber - ANS fiber that does not dissolve in water, such as cellulose and lignin
functional fiber - ANS fiber added to foods or supplements for its beneficial physiological
effects
resistant starch - ANS starch that escapes digestion due to its specific structure
refined carbohydrates - ANS foods that have undergone processing, often separating them
from vitamins, minerals, and fiber
@COPYRIGHT ALL RIGHTS RESERVED PAGE 2 OF 9
