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Food Tests > Carbohydrates > Flashcards

Carbohydrates Flashcards

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1
Q

What are the functions of Carbohydrates?

A
  1. Providing energy

2. Acting as a ‘protein sparer’

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2
Q

What does protein sparer mean?

A

It mean it allows protein to do it’s job and carbohydrates to do their job

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3
Q

What are the 3 types of Carbohydrates?

A
  1. Sugars
  2. Starches
  3. Dietary Fibre
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4
Q

Is Sugars simple or complex?

A

Simple

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5
Q

Is Starches simple or complex?

A

Complex

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6
Q

Is Dietary Fibre simple or complex?

A

Complex

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7
Q

What are Sugars and how how are they divided?

A

Sugars are divided into single and double sugars depending on the size of the molecule

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8
Q

Are sugars easy to break down?

A

Easy to break down = burst of energy

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9
Q

What are single sugars?

A

Single sugars are monosaccharides meaning they only contain one single molecule

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10
Q

What chemicals are single sugars found in?

A

In Glucose and Fructose

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11
Q

Where could single sugars be found in food?

A
  1. In ripe fruits and vegetables

2. Fruits and honey

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12
Q

What are double sugars?

A

Double sugars are made up of disaccharides meaning they are made up of 2 molecules

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13
Q

What are some chemical examples of double sugars?

A

Sucrose, lactose and Maltose

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14
Q

Where food can double sugars be found?

A
  1. In sugar and syrup
  2. Dairy
  3. Cereals
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15
Q

What are the 2 different types of sugar?

A
  1. Free

2. Fruit

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16
Q

How are sugars categorised into free or fruit?

A

Sugars can be named based on where they’re found

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17
Q

Where are fruit sugars found?

A

Natural sugars from fruit and vegetables = Fruit sugars

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18
Q

What are free sugars?

A

Sugars that are added or outside the cell structure = free sugars

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19
Q

What food products are free sugars found in?

A
  1. Granulated sugar
  2. Syrup and treacle
  3. Honey
  4. Unsweetened fruit juice
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20
Q

What do fruit sugars contain that is good for you?

A
  1. Fibre
  2. Vitamins
  3. Minerals
  4. They’re enclosed in the cell wall which means the body has to process the sugar making it good for your body
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21
Q

Why are free sugars bad for you?

A
  1. All the nutrients are squeezed out

2. Not good for you as the body doesn’t have to process it as it’s not inside the cell wall

22
Q

What are hidden sugars?

A

Sugars that are found in foods that you wouldn’t expect, including savoury foods.

23
Q

What are some chemical examples of hidden sugars?

A
  1. Corn sugar
  2. Dextrose
  3. Molasses
  4. Fructose
  5. Maltose
  6. Glucose
24
Q

What are some product examples of hidden sugars?

A
  1. Ketchup
  2. Pizzas
  3. Bottled cooking sauces e.g pasta
  4. Baked beans
  5. Tomato soup
  6. Low fat yogurht
25
Q

What can high levels of sugar lead to?

A
  1. Tooth decay

2. Obesity

26
Q

Why is sugar particularly not useful in your diet?

A

Sugar contains energy but no other nutrients - empty calories

27
Q

Why are artificial sweeteners good?

A

Artificial sweetness adds sweetness without increasing the energy content or calories

28
Q

What are starches also known as?

A
  1. A complex carbohydrate

2. A Polysaccharide meaning many sugars

29
Q

What are the 3 most important starches?

A
  1. Starch
  2. Pectin
  3. Glycogen
30
Q

What are some properties of starch?

A
  • Main food store in plants
  • Made up of many glucose molecules
  • size of granules vary with each plant
31
Q

What are some properties of pectin?

A
  • Found naturally in some fruits
  • Forms a gel in water and helps jams to set
  • Is thought to reduce cholesterol in the blood
32
Q

What are some properties of Glycogen?

A
  • Made from glucose by humans

* Small amounts stored in liver and muscles as energy reserve

33
Q

What are some food sources of starch?

A
  1. Root vegetables e.g Potato, carrot, parsnip, onion

2. Cereals and cereal products e.g wheat, flour, bread, pasta, oats

34
Q

How much of our energy should come from carbohydrates?

A

• 50% of total food energy should come from carbohydrate

35
Q

How much of the 50% of carbohydrate should come form starchy carbohydrates?

A

45% of your total energy should come from starchy carbohydrates, milk sugars and fruit sugar

36
Q

How much of the 50% of carbohydrate should be free sugars?

A

– No more than 5% of your total energy should come from free sugars

37
Q

What are some deficiencies from not enough starches?

A
  • Unusual
  • Lack of energy – drop in level of glucose in blood
  • Weight loss – body will start to use fat stores if continued
  • Severe weakness – if fat stores depleted, then protein stores used
38
Q

What can an excess of starches lead to?

A

• If not used = converted into fat and stored in body.
• Could lead to obesity
• Obesity could lead to other health issues: – Increased risk of type 2 diabetes
– Cardiovascular disease

39
Q

What is dietary fibre?

A
  • Is a polysaccharide(manysugars)

* AKA non-starch polysaccharide (NSP)

40
Q

What food can dietary fibre be found in?

A

– Wholegrain cereals and products e.g. brown rice, wholemeal flour
– Fruits and vegetables
– Pulses e.g. beans, lentils

41
Q

What are the functions of dietary fibre?

A
  1. For a healthy digestive system
  2. Weight control
  3. Prevents bowel disease:
    – Constipation
    – Diverticulitis
    – Bowel cancer
  4. Providing soluble fibre (and lower blood cholesterol)
42
Q

What are the 2 types of fibre?

A
  1. Soluble

2. Insoluble

43
Q

What are some of the benefits of soluble fibres?

A
  1. Slows digestion and absorption of carbohydrates
  2. Helps control blood sugars
  3. Can reduce blood cholesterol
44
Q

Which foods is soluble fibre found in?

A
  • oats, nuts, legumes
  • Fruit e.g prunes, bananas, apples
  • vegetables e.g potatoes, broccoli, carrots
45
Q

What are some downsides of insoluble fibres?

A
  1. Cannot be broken down by the body
  2. Adsorbs water
  3. Swells = bulkier stools
46
Q

What foods can insoluble fibres be found in?

A
  1. Wholegrain foods e.g brown rice, brown bread
  2. Fruit and vegetables peel/skins e.g sweetcorn
  3. Nuts and seeds
47
Q

Why is excess of fibre bad?

A

Too many cereals = limit absorption of iron and calcium

48
Q

What are some deficiencies from fibre?

A
  1. Constipation

2. Could increase risk of bowel cancer

49
Q

What is the reference intake for fibre?

A
  • Adult = 30g per day

- children = less due to size per day

50
Q

Where is dietary fibre especially found?

A

In the skins/ peels of fruit and vegetables

Food Tests (4 decks)

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