Exam 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fibre

Which of the following foods causes blood sugar to rise the highest, shortly after consumption?

If 1/2 cup 125 mL) of chili contained 6 grams of fibre, how much fibre would you consume from 1 ½ cups 375 mL) of chili?

The term "brown bread" on a label is a guarantee that the bread has been made with whole-grain flour.

Which of the following sugars is formed when fructose and glucose are bonded together?

Which of the following symptoms is experienced by an individual with postprandial hypoglycemia?

What approach has been used by some food manufacturers to create "low carbohydrate" bread?

Differentiate between the definitions and symptoms of postprandial hypoglycemia and fasting hypoglycemia.

Which of the following nutrient minerals can be destroyed by chelating agents?

Which of the following monosaccharides is responsible for the sweet taste of fruit?

What is the term used to describe a painful condition in which inflamed pouches of the intestinal wall extend or balloon out?

Approximately how many grams of carbohydrate per day are needed to feed the brain and reduce ketosis?

What viscous fibre is used to give jam its gelling quality?

A friend complains of cravings for sweets, excessive thirst and urination, weakness, and blurred vision. What condition might these symptoms indicate?

Explain the relationship between obesity and type 2 diabetes.

What is the preferred fuel for most body functions?

What is a potential harmful side effect of consuming too much fibre?

The glycemic index and glycemic load of foods may be important to people with diabetes, who must strive to regulate blood glucose control.

How might a diet with a lower glycemic load meaningfully benefit people with diabetes who are attempting to regulate their blood glucose?

Explain why, Calorie for Calorie, carbohydrate-rich foods contribute less to body fatness than do fat-rich foods.

What could you do to magnify the sweetness of foods without increasing Calorie intake?