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NR-NUR125 | Nutrition and Diet Therapy > [2] CARBOHYDRATES > Flashcards

[2] CARBOHYDRATES Flashcards

1
Q
  • The body’s chief source of energy
  • Found/prominent almost exclusively in plant kingdom
A

Carbohydrates

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2
Q

Carbohydrates are made of organic compounds of _________

A

carbon, hydrogen, & oxygen (CHO)

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3
Q

Carbohydrates are stored in the ______ and can be converted quickly into body’s energy

A

muscles & in the liver

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4
Q

Carbohydrates are the most abundant in the diet because:
- _________

A

widely available, low cost, practical storage

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5
Q
  • 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.
A

Monosaccharide (1 sugar unit)

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6
Q
  • 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
A

Glucose (Monosaccharide)

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7
Q
  • levulose or fruit sugar
  • found in honey, fruits ( increased ripeness: increased fructose), and vegetables
A

Fructose (Monosaccharide)

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8
Q
  • occurs mostly as part of lactose
  • hydrolyzed from lactose
A

Galactose (Monosaccharide)

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9
Q
  • Pairs of single sugars linked together
  • All types contain glucose as one of their single sugars.
A

Disaccharide (2 sugar units)

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10
Q
  • table or white sugar
  • usually obtained by refining the juice from sugar beets or sugarcane
  • occurs naturally in many fruits and vegetables
  • glucose + fructose
A

Sucrose (Disaccharide)

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11
Q
  • “milk sugar”
  • found in mammary glands (breast milk)not in plants
  • helps the body absorb calcium
  • least sweet of all disaccharides
  • glucose + galactose
A

Lactose (Disaccharide)

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12
Q

Lactose intolerance that results in bloating and diarrhea

A

Hypolactasia

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13
Q
  • 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.
A

Maltose (Disaccharide)

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14
Q

Maltose is created during the fermentation process that produces _____

A

alcohol

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15
Q

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) _____.

A

(1) Diastase
(2) carbohydrate digestion

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16
Q
  • commonly called complex carbohydrates
  • compounds of many monosaccharides
A

Polysaccharide

17
Q
  • 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)
A

Starch (Polysaccharide)

18
Q
  • Storage form of glucose in the body
  • Approximately one-half day’s supply of energy is stored as this in the liver and muscles
A

Glycogen (Polysaccharide)

19
Q

When glycogen is needed for energy, hormone _____ in the liver will help convert it into glucose again

A

glucagon

20
Q
  • Also called roughage
  • Indigestible because it cannot be broken down by digestive enzymes
  • Types: soluble and insoluble
A

Fiber (Polysaccharide)

21
Q
  • 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
A

Soluble Fibers

22
Q

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 _______

A

(1) bile acids
(2) serum cholesterol
(3) blood glucose concentration

23
Q
  • 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
A

Insoluble Fibers

24
Q

Insoluble Fibers increases (1) ______ & decreases (2) ______ in the GI tract.

A

(1) fecal bulk
(2) free radicals

25
Q
  • sugar substitute for candies, gums, beverages
  • found in fruits and vegetables
A

Sorbitol

26
Q
  • found in pineapple, olives, asparagus, carrots
  • added as drying agent in many foods
  • increases urine production through osmotic effects on blood and urine
A

Mannitol

27
Q

FUNCTIONS OF CARBOHYDRATES
1. Provides _____
2. _______ - preventing the misappropriation of protein
3. Prevents breakdown of ______
4. ______
5. ______ provider
6. Regulator of ______

A

(1) energy
(2) Protein sparer
(3) fats
(4) Flavors & sweeteners
(5) Bulk
(6) intestinal peristalsis

28
Q

Recommended Dietary Intake (RDI) for Carbohydrates

A

50-60% of total caloric requirement

29
Q

Most people should increase their intake of ______ whole foods such as whole grains, fruits, and vegetables

A

fiber-rich

30
Q

_________ are recommended: CHO foods with CHON, vitamins and minerals too (Milk, whole grain and enriched cereals, fruits, dried legumes)

A

Protective Foods

31
Q

_________ are not Recommended: CHO foods w/o CHON, vitamins and minerals (refined sugar, pure starch, soft drinks, candies, cooking oil)

A

Empty Calorie Foods

32
Q

Refined white flour, sugars, and fats associated with _______ should be used in moderation

A

heart disease

33
Q

FOOD SOURCES OF CHO
1. S_____
2. C_____
3. R_____ and L_____
4. S_____
5. F_____
6. M_____

A
  1. Sugars
  2. Cereal grains and their products
  3. Root crops and legumes
  4. Starchy vegetables
  5. Fruits
  6. Milk
34
Q

CARBOHYDRATE DIGESTION, ABSORPTION, AND UTILIZATION
_______ - salivary amylase; grinding saliva-first digestive juice to act on starchy foods; initiate chemical process

A

Mouth

35
Q

CARBOHYDRATE DIGESTION, ABSORPTION, AND UTILIZATION
______ - Not much carbohydrate digestion

A

Stomach

36
Q

CARBOHYDRATE DIGESTION, ABSORPTION, AND UTILIZATION
_______ - pancreatic amylase; coverts starch to dextrins & dextrin to maltose absorption

A

Small Intestine

37
Q

CARBOHYDRATE DIGESTION, ABSORPTION, AND UTILIZATION
_______ - glucose anabolized to release energy, water & C02

A

In the cells

38
Q

CONDITIONS RELATED TO CHO METABOLISM
1. H_______
2. H_______
3. D_______
- ____
- ____
- G____

A
  1. Hypoglycemia
  2. Hyperglycemia
  3. Diabetes Mellitus
    • Type 1
    • Type 2
    • Gestational DM

NR-NUR125 | Nutrition and Diet Therapy (10 decks)

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