[2] CARBOHYDRATES Flashcards
- The body’s chief source of energy
- Found/prominent almost exclusively in plant kingdom
Carbohydrates
Carbohydrates are made of organic compounds of _________
carbon, hydrogen, & oxygen (CHO)
Carbohydrates are stored in the ______ and can be converted quickly into body’s energy
muscles & in the liver
Carbohydrates are the most abundant in the diet because:
- _________
widely available, low cost, practical storage
- Simplest form of carbohydrates
- They are sweet, require no digestion, and can be absorbed directly into the bloodstream from the small intestine.
- They include glucose, fructose, and galactose.
Monosaccharide (1 sugar unit)
- dextrose or grape sugar
- “physiologic sugar”
- only sugar in the blood
- end product of CHO digestion
- found naturally in corn syrup and some fruits and vegetables
Glucose (Monosaccharide)
- levulose or fruit sugar
- found in honey, fruits ( increased ripeness: increased fructose), and vegetables
Fructose (Monosaccharide)
- occurs mostly as part of lactose
- hydrolyzed from lactose
Galactose (Monosaccharide)
- Pairs of single sugars linked together
- All types contain glucose as one of their single sugars.
Disaccharide (2 sugar units)
- table or white sugar
- usually obtained by refining the juice from sugar beets or sugarcane
- occurs naturally in many fruits and vegetables
- glucose + fructose
Sucrose (Disaccharide)
- “milk sugar”
- found in mammary glands (breast milk)not in plants
- helps the body absorb calcium
- least sweet of all disaccharides
- glucose + galactose
Lactose (Disaccharide)
Lactose intolerance that results in bloating and diarrhea
Hypolactasia
- plant sugar consists of two glucose units (glucose + glucose)
- used as sweetener, not usually found in the diet
- found in some infant formulas, malt beverage products, and beer.
Maltose (Disaccharide)
Maltose is created during the fermentation process that produces _____
alcohol
Maltose is produced when starch breaks down in plants with the aid of enzyme (1) _____ for energy and start to sprout (ex. grains) and in human beings during (2) _____.
(1) Diastase
(2) carbohydrate digestion
- commonly called complex carbohydrates
- compounds of many monosaccharides
Polysaccharide
- the storage form of glucose in plants
- world’s most abundant and cheap form of CHO
- supply energy over a longer period of time
- mostly found in grains & cereals, cooked dried beans & peas & tubers e.g. potato, camote, yam & cassava)
Starch (Polysaccharide)
- Storage form of glucose in the body
- Approximately one-half day’s supply of energy is stored as this in the liver and muscles
Glycogen (Polysaccharide)
When glycogen is needed for energy, hormone _____ in the liver will help convert it into glucose again
glucagon
- Also called roughage
- Indigestible because it cannot be broken down by digestive enzymes
- Types: soluble and insoluble
Fiber (Polysaccharide)
- Dissolves in water, forms gel & more readily digested by bacteria in the human large intestine
- Primary found in fruits, vegetables, oats, barley, & legumes & the grain psyllium
- Found in barley, legumes, fruits, oats, and vegetables & grain psyllium
- In foods, it adds a pleasing consistency
Soluble Fibers
Soluble Fibers have the following benefits:
1. Binds ______ so that they can be absorbed in the colon leading to excretion
2. Reduces _______
3. Helps in the delay of _______
(1) bile acids
(2) serum cholesterol
(3) blood glucose concentration
- Don’t dissolve in water, don’t form gels & less readily fermented
- Also known as cellulose or roughage
- Retain their structure and rough texture even after hours of cooking
- Found primarily in outer layer of whole grain the strings of celery, the hulls of seeds, and the skins of corn kernels
Insoluble Fibers
Insoluble Fibers increases (1) ______ & decreases (2) ______ in the GI tract.
(1) fecal bulk
(2) free radicals
- sugar substitute for candies, gums, beverages
- found in fruits and vegetables
Sorbitol
- found in pineapple, olives, asparagus, carrots
- added as drying agent in many foods
- increases urine production through osmotic effects on blood and urine
Mannitol
FUNCTIONS OF CARBOHYDRATES
1. Provides _____
2. _______ - preventing the misappropriation of protein
3. Prevents breakdown of ______
4. ______
5. ______ provider
6. Regulator of ______
(1) energy
(2) Protein sparer
(3) fats
(4) Flavors & sweeteners
(5) Bulk
(6) intestinal peristalsis
Recommended Dietary Intake (RDI) for Carbohydrates
50-60% of total caloric requirement
Most people should increase their intake of ______ whole foods such as whole grains, fruits, and vegetables
fiber-rich
_________ are recommended: CHO foods with CHON, vitamins and minerals too (Milk, whole grain and enriched cereals, fruits, dried legumes)
Protective Foods
_________ are not Recommended: CHO foods w/o CHON, vitamins and minerals (refined sugar, pure starch, soft drinks, candies, cooking oil)
Empty Calorie Foods
Refined white flour, sugars, and fats associated with _______ should be used in moderation
heart disease
FOOD SOURCES OF CHO
1. S_____
2. C_____
3. R_____ and L_____
4. S_____
5. F_____
6. M_____
- Sugars
- Cereal grains and their products
- Root crops and legumes
- Starchy vegetables
- Fruits
- Milk
CARBOHYDRATE DIGESTION, ABSORPTION, AND UTILIZATION
_______ - salivary amylase; grinding saliva-first digestive juice to act on starchy foods; initiate chemical process
Mouth
CARBOHYDRATE DIGESTION, ABSORPTION, AND UTILIZATION
______ - Not much carbohydrate digestion
Stomach
CARBOHYDRATE DIGESTION, ABSORPTION, AND UTILIZATION
_______ - pancreatic amylase; coverts starch to dextrins & dextrin to maltose absorption
Small Intestine
CARBOHYDRATE DIGESTION, ABSORPTION, AND UTILIZATION
_______ - glucose anabolized to release energy, water & C02
In the cells
CONDITIONS RELATED TO CHO METABOLISM
1. H_______
2. H_______
3. D_______
- ____
- ____
- G____
- Hypoglycemia
- Hyperglycemia
- Diabetes Mellitus
- Type 1
- Type 2
- Gestational DM
