nutrition ch 4 PART 2

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  1. how many grams per serving of grains is from carbohydrates?
    15 grams
  2. how many grams per serving of vegetables is from carbohydrates?
    5 grams
  3. how many grams per serving of fruits is fom carbohydrates?
    15 grams
  4. how many grams per serving of dairy is from carbohydrates?
    12 grams
  5. sweeteners are dividing into what two catagories?
    nutritive sweeteners and alternative sweeteners
  6. nutritive sweeteners provide...
    calories for the body
  7. alternative sweeteners provide
    for the most part, no calories
  8. alternative sweeteners are more/less sweet per gram than nutritive sweeteners
  9. sugar alcohols have limited
  10. high-fructose corn syrup (HFCS) is made by...
    an enzymatic process that converts glucose in cornstach into fructose, (sweeter than glucose)
  11. HFCS contains what percentage of fructose?
  12. sucorse contains what percentage of fructose?
  13. HFCS is preferable to manufacturers because...
    it is easy to transport, has better shelf-stability and impores food properties.
  14. name other sugars added to foods
    brown sugar, turbinado sugar(raw sugar) honey, maple syrup
  15. honey is a product of plant nectar that has been altered by
    bee enzymes
  16. the bee enzymes break down much of he nectar's sucrose into..
    fructose and glucose
  17. Honey offers basically the same nutritional value as other ..
    simle sugars - a source of energy and little else.
  18. Honey is not safe for infants because..
    it contains spores of Clostridium botulinum(fatal food-borne illness)
  19. Infants stomach does not produce much ___ unlike an adults.
  20. name two sugar alcohols
    sorbitol and xylitol
  21. sugar alcohols are used as ..
    nutritive sweeteners
  22. sugar alcohols contribute fewer calories than sugars. How many kcal per gram
    2.6 kcal per gram
  23. sugar alcohols are absorbed and metabolized to glucose faster/slower than simple sugars.
  24. because sugar alcohols are metabolized to glucose very slowly, they remain in the intestinal tract for ___ time and in large quantities can cause ___
    • longer
    • diarrhea
  25. any product that has 50 grams or more of sugar alcohol but have the labeling "__"
    Excess consumption may have a laxative effect
  26. sugar alcohols are used in..
    sugarless gum, breath mints, and candy
  27. sugar alcohols are not readily metabolized by bacteria to acids in the mouth and thus do...
    not promote tooth decay
  28. sucrose metabolizes by bacteria to acids in the mouth so it
    promotes tooth decay
  29. neotame is heat stable which means..
    you can use it is cooking applications, yet also as a table top sweetener
  30. neotame is approved in..
    baked goods, nonalcoholic beverages (soft drinks) cheving gum, frostings, frozen desserts, gelatins and puddings, jams, jellies processed fruits and fruit juices, toppings, and syrups.
  31. neotame is safe for...
    children, pregnant and lactating women, and diabetics
  32. phenylketonuria (PKU)
    • disease caused by a defect in the liver's ability to metabolize the amino acid phenylalanine into the amino acid tyrosine; untreated , toxic by products of phenylalanine build up in the body and lead to meantl retardation.
    • well shit.
  33. Acesulfame-k. the K stands for...
    also goes by..
    • potassium
    • Sunette
  34. unlike aspartame, ___ can be used in baking because it does not lose its sweetness when heated.
    neotame, and acesulfame-k
  35. Acesulfame-k is approved for use in
    • chewing gum
    • powdered drink mixes, gelatins, puddings,baked goods, tabletop sweeteners, candy, throat lozenges, yogurt, and nondairy creamers
  36. Tagatose is sold as
  37. tagatose is a altered form of
  38. tagatose's eventual fermentation in the large intestine may even lead to beneficial effects on...
    the large intestine
Card Set
nutrition ch 4 PART 2
nutrition ch 4 PART 2
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