HUN1201 Nutrition: Carbohydrates Overview
Exam Questions All Solved Current Update
Save
Practice questions for this set
Learn 1 /7 Study with Learn
CHO occurring naturally in plant foods, including
Carbohydrates
starches and sugars.
The process by which plants transform the sun's
Photosynthesis
energy into stored fuel in the form of carbohydrates.
Overall reaction of 6H2O + 6CO2 → C6H12O6 + 6O2
Photosynthesis
Foods that are often referred to as carbohydrates,
Quick energy foods
providing immediate energy.
Dietary Importance of In some countries, carbohydrate-containing foods
Carbohydrates make up a major part of the diet.
Rice Feeds 3 billion people in developing countries.
, Kilocalories from ½ of the total kilocalories come from carbohydrates in
Carbohydrates the typical American diet.
Storage of Carbohydrate Carbohydrate foods can be easily stored for long
Foods periods without spoiling.
Chemical Composition of Composed of carbon, hydrogen, and oxygen, with a
Carbohydrates hydrogen/oxygen ratio usually that of water—CH2O.
Classified by the number of basic sugar or saccharide
Classification of
units: simple carbohydrates and complex
Carbohydrates
carbohydrates.
Single sugar units important in human nutrition,
Monosaccharides
including glucose, fructose, and galactose.
Moderately sweet sugar found naturally in few foods,
Glucose
oxidized by cells to provide energy.
Sweetest of the simple sugars, found in fruits and
Fructose
honey, absorbed less efficiently than glucose.
Not found free in foods, released through the
Galactose digestion of lactose and converted to glucose in the
liver.
Double sugars made up of two monosaccharides
Disaccharides
linked together.
One glucose + one fructose; common table sugar
Sucrose
made from sugar cane and sugar beets.
One glucose + one galactose; sugar found in milk,
Lactose
least sweet of disaccharides.
One glucose + one glucose; occurs from the
Maltose
breakdown of starch.
Most sugar is added in food preparation or
Sugar Intake processing, contributing about 17% of daily energy
intake in adults.
Dietary Guidelines for Recommends that added sugar contribute <10% of
Americans on Sugar total energy intake.
Exam Questions All Solved Current Update
Save
Practice questions for this set
Learn 1 /7 Study with Learn
CHO occurring naturally in plant foods, including
Carbohydrates
starches and sugars.
The process by which plants transform the sun's
Photosynthesis
energy into stored fuel in the form of carbohydrates.
Overall reaction of 6H2O + 6CO2 → C6H12O6 + 6O2
Photosynthesis
Foods that are often referred to as carbohydrates,
Quick energy foods
providing immediate energy.
Dietary Importance of In some countries, carbohydrate-containing foods
Carbohydrates make up a major part of the diet.
Rice Feeds 3 billion people in developing countries.
, Kilocalories from ½ of the total kilocalories come from carbohydrates in
Carbohydrates the typical American diet.
Storage of Carbohydrate Carbohydrate foods can be easily stored for long
Foods periods without spoiling.
Chemical Composition of Composed of carbon, hydrogen, and oxygen, with a
Carbohydrates hydrogen/oxygen ratio usually that of water—CH2O.
Classified by the number of basic sugar or saccharide
Classification of
units: simple carbohydrates and complex
Carbohydrates
carbohydrates.
Single sugar units important in human nutrition,
Monosaccharides
including glucose, fructose, and galactose.
Moderately sweet sugar found naturally in few foods,
Glucose
oxidized by cells to provide energy.
Sweetest of the simple sugars, found in fruits and
Fructose
honey, absorbed less efficiently than glucose.
Not found free in foods, released through the
Galactose digestion of lactose and converted to glucose in the
liver.
Double sugars made up of two monosaccharides
Disaccharides
linked together.
One glucose + one fructose; common table sugar
Sucrose
made from sugar cane and sugar beets.
One glucose + one galactose; sugar found in milk,
Lactose
least sweet of disaccharides.
One glucose + one glucose; occurs from the
Maltose
breakdown of starch.
Most sugar is added in food preparation or
Sugar Intake processing, contributing about 17% of daily energy
intake in adults.
Dietary Guidelines for Recommends that added sugar contribute <10% of
Americans on Sugar total energy intake.
