Carbohydrates Answers

Carbohydrates Answers

1. In a general setting, the empirical structure of the carbohydrates is basically (CH₂O)However, there are other forms of organic compounds which are in the form of ketones and aldehydes which have multiple hydroxyls that originate from the carbon chains
2. (a) The three monosaccharides include glucose, fructose, and galactose.
3. The food source for glucose include carbohydrates, fat, and protein.
4. The food source for fructose include sauces, sugary drinks, yogurt, and baked goods.

• The food source for galactose includes fruits and legumes.

(b) The three disaccharides include sucrose, maltose, and lactose

1. A sucrose food source includes a common table.
2. Food sources for lactose include major sugar in milk.

• The primary source for maltose includes the product of starch digestion.

(c) Two sugars alcohols include Ethylene glycol (2-carbon), Thereto and Erythritol

(d) The 2 polysaccharides include starch and glycogen

3. 3. Simple carbohydrates are broken quickly in the body and thus can be easily used to get energy. In contrast, the complex carbohydrates are made of long sugar molecules that are strung together. The criteria for designation between the two are by checking the number of carbon atoms in the structure.
4. 4. HFCS can be defined as a high fructose corn syrup, in the global food supply, it is used in packaging since it makes food sweet. The HFCS is associated with inflammation, which is linked with a high risk of diabetes.
5. 5.  A fructan can be defined as the fructose polymer, the major sources of fructans include monocots and dicots. The major health implications associated with fructans include antioxidant mechanisms and immunomodulatory activities.
6. Dietary fibers are the type of carbohydrates that cannot be digested by the normal body enzymes.
7. Soluble fibers’ food sources include oats, peas, beans, and apples.
8. Physical properties of soluble fibers include forming a gel-like substance that smells when mixed with water.

Soluble fiber’s physiological property includes dissolving in the water while the insoluble fibers don’t dissolve in water.

7. 7. The role of fibers in digestion and absorption includes helping to keep the digestive tract working in a smooth way it also helps in helping food pass to the intestines and thus absorbs water. The role of SCFAs includes participating in brain communication, directly or indirectly.
8. The role of prebiotics includes improving on the overall metabolic activities of the colon.
9. The role of probiotics includes promoting a healthy digestive tract and improving the health immune of the system.

• The role of postbiotics includes improving the gut barrier functions.

1. The role of phytates includes helping in the prevention of minerals absorption in the body.
2. 8. It is recommending that one should take around 2,000 calories of carbohydrates in a day while one can take around 25 to 30 grams of fiber in a day
3. 9.  The difference between nutrition is that they provide the body with calories while the non-nutritive have little or even no calories. An example of nutritive include Aspartame

While non-nutritive include Saccharin.

10. 10. The functions of carbohydrates include providing energy for the body and also in the storage of energy.
11. 11. Gluconeogenesis is a metabolic pathway that leads to the generation of glucose from a certain type of non-carbohydrates. It takes place in the liver.
12. Glycogenesis is the process that leads to glycogen synthesis; it takes place in blood muscle cells and liver.
13. Glycogenosis is the biochemical pathway through which glycogen deeply brakes down to get glucose -1- phosphate and then glycogen, the process takes place in myositis and hepatocytes.

12.

1. The purpose of glycolysis includes helping in the oxidation breakdown of one glucose to get two pyruvates and ATP energy.
2. The purpose of the Kreb cycle includes generating energy for the aerobic organisms

• the purpose of oxidative phosphorylation includes the formation of ATP and help in the transfer of electrons.

1. The purpose of hexose monophosphate has to produce nicotinamide adenine dinucleotide phosphate (NADPH) and also in the production of ribose-5- phosphate.
2. 13.
3. Oligosaccharides can be defined as any of the carbohydrates from the three to the six units of the simple sugars.
4. Dextrose can be defined as a simple sugar that is made from corn

• dextrin can be defined as the group of the low molecular weight type of carbohydrates made from the hydrolysis of the starch and glycogen.

1. Amylose is defined as polysaccharide, which is made from α-D-glucose units.
2. Amylopectin can be defined as is a water-soluble type of polysaccharide
3. cellulose that is defined as the substance which tends to exist in the cell walls of the plants and thus can be used in making of plastics and other forms of fabrics.

• Invert sugar is defined as an edible mixture that comes from sugar, such as glucose and fructose, and thus it is made through the process of heating of sucrose with the water.
• Modified food starch is the derivatives that are readily prepared through enzymes, chemical, or physical native starch to change its properties.

14. 14.  the process I also named as carbohydrate loading, the primary purpose of this process is to help create muscle endurance. The process helps make the athlete maximize the glycogen storage or the energy in the muscles and the liver.
15. 15. Example of three diet plans include Keto, the paleo diet and vegan diet
16. an example of a food with low carbohydrate is the keto diet, and it is made up of low carbohydrates and moderate proteins.
17. In most cases, food dietary such as the vegans may lead to low protein intake, thus leading to health implications. On the other hand, some dietary food plans they help in lowering chronic diseases and infections.

16. 16. The Cori cycle is a metabolic pathway that leads to anaerobic glycolysis in the muscles, and thus it is transported to the liver to be converted into glucose.  It takes place in the liver and muscle cells.
17. 17. the glycemic index can be vividly defined as a tool through which one can use to determine the individual foods and how it is expected to impact the blood and sugar levels. On the other hand, the glycemic load is the equation that takes into account the planned food size and the portion of food that one can take. Examples of low GI foods include non-starchy vegetables, which an instance of high GI foods include the breakfast cereals. One of the significant controversies is that the tool cannot measure insulin production due to a situation whereby there is a rise in blood sugar.
18. 18.  the statement is not accurate since any carbohydrate can make somebody gain fat by negatively affecting the insulin response. As per this, the insulin level tends to play a critical role since it upregulates on the level of fat storage and even downregulates on the act of fat metabolism.
19. 19. digestion of carbohydrates starts in the mouth through the process of mechanical action of chewing. It Is through the help of salivary amylase as the enzyme. They are later chemically digested and broken in the small intestines for absorption(Krause &Marie, 1979). There are various enzymes involved in the digestion of carbohydrates; these include salivary amylase and maltase, which aprtciap[e in breaking down glycogen to form glucose. In milk sugar, carbohydrate is then digested by sucrase and lactase, respectively.
20. 20.  the fate of glucose in the body can either be the immediate use to make ATP  molecules. It can also be for storage of the energy used for ATP production and thus can be used to make other building blocks for other molecules.
21. 21.  the body maintains the concentration of glucose in the blood through the homeostasis process.
22. When the blood sugar level is so high, one may experience an increase in thirst and even urination frequency.
23. When the blood sugar is too loo the body, it releases the hormone by the name adrenaline, which plays a major role in getting the bloodstream

• ‘s stored glucose.

1. Two hormones are involved in the process of blood sugar regulation, and they include insulin and glucagon.
2. Insulin is secreted in the pancreas, and it leads to the lowering of glucose in the body
3. glucagon is secreted in the islets of Langerhans. It leas to the increase of glucose in the body.

• Hypoglycemia is defined as the process through which the body’s blood sugar is lower than the normal body requirements. On the other hand, hyperglycemia is the situation whereby the glucose level in the body is excess and can be coated with diabetes mellitus.

22. 22.  the connection between sugar and dental carries si that it plays a significant role in developing the dental carries since the bacterias tend to use sugar as energy. Thus they release the acid as the waste product.
23. 23.  lactose intolerance can be vivid;y described as the digestive discord, mainly caused by the inability to digest lactose. The process makes it hard for the body to the enzyme lactase and prevents the digestion of lactose.
24. 24.  since obesity and other associated health issues may arise due to other factors such as aging, lifestyle, and even the inactivity of physical exercises.
25. 25. it would be around 150 grams of carbohydrates
26. in the dietary plan, 3000 kcal  equals to 338  grams of carbs
27. so the total is 338 + 400 = 738 grams of carbs.

• The  2000 kcal equals to  225 grams of carbs each day

22. so jane takes 10 /100 * 225 which is equal to 22.5 grams of carbs
23. there  are four grams in each teaspoon
    22. 5/4  = 5.625
24. that around  6 teaspoons

• there are 20 grams of carbs  in  the bowl, and each teaspoon has 4 grams
  1. that is 20 / 4 = 5 teaspoons
  2. 4/22.5* 100= 1.777%
  3. from the above information, I have learned much about dietary; it has deeply played a major role in knowing the sugar concentration levels I should consume each day. On the other hand, knowing is more than applicable in managing the diet and planning for a leint to prevent health defects such as diabetes and obesity in my carrier’s future as a dietician.

References

1. Garrett L. Biology 121 Anatomy and Physiology I Hybrid Fall 2015. Core.ac.uk. https://core.ac.uk/display/144218445. Published 2015. Accessed August 26, 2020.
2. Krause M, Mahan L, Arlin M. Food, Nutrition And Diet Therapy. W.B. Saunders; 1992.
3. Labuza T, Sloan A. Food For Thought. Westport, Conn.: Avi Pub. Co.; 1977.
4. Wardlaw G, Smith A, Collene A. Contemporary Nutrition. McGraw-Hill Higher Education; 2014.
5. Smith A, Collene A, Spees C, Wardlaw G. Wardlaw’s Contemporary Nutrition. McGraw-Hill Education; 2018.