Nutrition: Concepts and Controversies
13th Edition
ISBN: 9781133603184
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Chapter 4, Problem 1SC
Summary Introduction
Concept Introduction:
Dietary carbohydrates are the easiest and cheapest source of energy required for facilitating
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Non-digestible carbohydrates are most commonly referred to as which of the following?
Glycogen
Amylase
Maltose
Dietary fiber
For each of the following indicate if they categorized as are carbohydrates, proteins, fats, vitamin, or mineral.
Carbohydrate (True or False)
1. linked to lipids in hormones
2. contains C=O
3. linked to proteins in the cell membrane
4. provides energy in the form of glucose
5. possesses HC=O
linked to lipids in hormones
contains C=O
linked to proteins in the cell membrane
provides energy in the form of glucose
possesses HC=O
Chapter 4 Solutions
Nutrition: Concepts and Controversies
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- Monosaccharides can be obtained not only from dietary carbohydrates but other major sources include amino acids and glycerol. True or Falsearrow_forwardList 3 complex carbohydrates 1. Plant-derived digestible carbohydrate 2. Plant-derived indigestible carbohydrate 3. Animal-derived carbohydrate Explain 3 health benefits of plant-derived indigestible carbohydrates Although they are good for your body, we should not eat too much. Explain whyarrow_forward003.arrow_forward
- Choose any/all that apply to carbohydrates. Monosaccharides are oxidizing agents. Monosaccharides (in their acyclic forms) contain a carbonyl carbon that is part of either an aldehyde or ketone functional group. All glycosidic bonds are 1,4-linkages The enzyme amylase breaks down every type of glycosidic bond in order to prepare complex starches for digestion. None of these is correct.arrow_forwardWhich carbohydrate is NOT produced in the pentose phosphate pathway? glyceraldehyde 3-phosphate erythrose 4-phosphate fructose 6-phosphate fructose 1,6-bisphosphate glucose 6-phosphatearrow_forwardSarah is trying to build muscle, so she wants a high-protein drink, but she is also lactose-intolerant. Which of the following milk products provides the same amount of protein as whole milk, but is also free of lactose? Choose all that apply. 2% Cow's Milk Nonfat Cow's Milk Soy Milk Almond Milk Coconut Milk Lactaidarrow_forward
- The Caloric Value of Food Molecules is: Carbohydrate(4), Protein (9) and fat (4) Carbohydrate(4), Protein (9) and fat (9) Carbohydrate(9), Protein (4) and fat (4) Carbohydrate(4), Protein (4) and fat (9)arrow_forwardWhich of the following represents a proper designation for monounsaturated fatty acid ? 18:0 18:1 (A6) O 17:3(A6,9,12) 17:2 (A5,8)arrow_forwardWhat is the difference between sucrose, lactose, and maltose? What monosaccharides are involved?arrow_forward
- Identify the monosaccharides that are processed in glycolysis other than glucose. O Ribose V Galactose V Mannose Amylose O Fructosearrow_forwardWhich of the following statements concerning carbohydrates is correct? They can exist in left-handed and right-handed forms, with the left-handed form being dominant in nature. O They are all polyhydroxy aldehydes, polyhydroxyketones, or substances that yield such upon hydrolysis. O They are the most abundant type of biochemical substance in the human body. O They all have a sweet taste and therefore are also called sugars.arrow_forwardName two disaccharides and describe the digestion (hydrolysis) of these two disaccharides.arrow_forward
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