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Nutrition > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

photosynthesis

A

plants creating carbs from the sun and releasing O2 into atmosphere

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2
Q

how do we classify carbohydrates

A

by number of sugar units in molecule

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3
Q

simple carbs

A

1-2 sugar units

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4
Q

complex carbs

A

3 or more sugar units

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5
Q

monosaccharides

A

single sugar units

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6
Q

3 nutritionally important monosaccharides

A

glucose, fructose, and galactose

all C6 H12 O6

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7
Q

most abundant monosacccharide in foods and in body

A

glucose

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8
Q

fructose

A

5 sided ring
“fruit sugar”
double bond on C2

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9
Q

where is the double bond on both glucose and galactose?

A

C1

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10
Q

how do glucose and galactose differ structurally

A

4th carbon is mirrored

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11
Q

galactose

A

monosaccharide
rarely found along in nature
usually found bonded with glucose as part of lactose

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12
Q

disaccharides

A

2 sugar units

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13
Q

sucrose

A

table sugar

glucose+ fructose

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14
Q

lactose

A

milk sugar

galactose+glucose

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15
Q

maltose

A

malt sugar
glucose+glucose
not very common in nature; processed food is main source of maltose
maltose is formed during starch digestion

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16
Q

how are sugar units linked to each other?

A

condensation reaction, glycosidic bonds link them to each other

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17
Q

how does the type of glycosidic bond in a carbohydrate affect digestibility

A

alpha bonds are more easily digested

beta bonds can be more difficult to digest

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18
Q

what kind of glycosidic bonds is lactose made of?

A

beta

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19
Q

which are sweeter: complex or simple carbs

A

simple

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20
Q

oligosaccharides

A

3-10 sugar units
complex
make up part of plant cell walls
pass undigested into large intestine, bc humans do not have the enzymes to break oligosac. bonds

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21
Q

2 common oligosaccharides

A

raffinose and stachyose

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22
Q

foods that contain oligosaccharides

A

beans/legumes, cabbage, brussels sprouts, broccoli

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23
Q

polysaccharides

A

consist of many (>11) sugar units
long chains and branches of glucose linked together
includes starch, dietary fiber, glycogen

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24
Q

starch

A

storage form of glucose in plants

plants contain both forms: amylose and amylopectin

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25
Q

amylose

A

straight chain starch

more resistant than amylopectin; linear chains are harder to break down

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26
Q

amylopectin

A

branched chain starch

because it is branched, enzymes can reach bonds better –> easier to digest

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27
Q

resistant starch

A

not digested in GI tract, but has important benefits in large intestine

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28
Q

foods with high levels of resistant starch

A

unripe bananas
baked beans
plaintains
cooked then chilled pasta and potatoes

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29
Q

dietary fiber

A

food components that humans cannot digest
mostly non digestible polysaccharides in plant walls (cellulose)
passes through intestines intact; does not provide kcal but decreases hunger bc it adds bulk

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30
Q

cellulose

A

straight string of glucose units with beta glycosidic bonds

type of dietary fiber

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31
Q

soluble fiber

A

dissolves in H2O

easily fermented by GI flora

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32
Q

pectins, beta-glucans, and some gums are examples of which type of dietary fiber

A

soluble

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33
Q

insoluble fiber

A

does not dissolve in H2O
not easily fermented
still healthy and good!

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34
Q

cellulose, lignin, and hemicellulose are examples of which type of dietary fiber

A

insoluble

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35
Q

functional fiber

A

non digestible polysaccharides that are added to foods because of a specific desired effect on human health

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36
Q

glycogen

A

storage form of glucose in animals
long-branched chains stored in muscle and liver
able to break down quickly and easily

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37
Q

does eating meat provide glycogen?

A

no

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38
Q

carb digestion in mouth

A

mastication

salivary amylase breaks amylose and amylopectin into smaller chains of carbs

39
Q

carb digestion in stomach

A

very little; because HCl deactivates salivary amylase

40
Q

carb digestion in small intestine

A

pancreatic amylase breaks down amylose, amylopectin, and smaller chains of carbs into maltose
brush border enzymes break down all disaccharides to monosacharides
monosaccharides are absorbed through the enterocytes into bloodstream

41
Q

carb digestion in large intestine

A

only fiber is left after having gone through small intestine

bacteria in colon metabolizes some fiber- but most fiber is eliminated in stool

42
Q

brush border enzymes of small intestine

A

maltase, sucrase, lactase

43
Q

glucose and galactose absorption

A

absorbed by active transport

diffuse into capillaries –> portal vein –> liver

44
Q

fructose absorption

A

absorbed by facilitated diffusion

45
Q

glycogenesis

A

process of assembling excess glucose into glycogen in liver and muscle cells

46
Q

carbs provide ___ the energy used by muscles and other tissues

A

1/2

47
Q

RBCs only use ___ as their energy source

A

glucose

48
Q

primary fuel source for brain

A

glucose

49
Q

glycogenolysis

A

hydrolysis of glycogen to release glucose to body

happens if blood glucose level is too low

50
Q

gluconeogenesis

A

creation of glucose from noncarbohydrate sources, predominately protein

51
Q

how does body use protein for energy

A

it doesnt want to, and it doesnt store extra protein

so it has to pull protein from muscles and organs

52
Q

ketone bodies

A

by products of incomplete fat breakdown
spill into blood is liver glycogen is depleted
lower pH of blood

53
Q

ketosis

A

increase in ketone bodies in the blood

54
Q

ideal blood glucose level

A

70-110 mg/dL

55
Q

hormones from pancreas that maintain steady bgl

A

glucagon and insulin

56
Q

insulin response

A

eating carbs –> bgl rises –> stimulates release of insulin from beta cells in pancreas –> insulin increases # of glucose receptors on cell membrane surfaces –> glucose goes into cells

57
Q

which organs can use glucose without insulin

A

brain, liver, kidney

58
Q

lipogenesis

A

when glycogen stores are full, excess glucose can be converted to fatty acids
insulin increases number of glucose receptors on fat cells

59
Q

glucagon

A

stimulates release of glucose into blood, raising bgl

alpha cells of pancreas release glucagon if bgl too low

60
Q

main target organ of glucagon

A

liver

61
Q

how do epinephrine and norepinephrine affect glucose metabolism

A

they act on liver to stimulate glycogenolysis and gluconeogenesis to raise bgl

62
Q

how do cortisol and GH regulate glucose metabolism

A

cortisol stimulates gluconeogensis and decreases uptake of glucose by muscle cells
GH stimulates fat breakdown for energy, decreases uptake of glucose by muscle cells, increases glucose production in liver

63
Q

how does fiber prevent constipation and diverticulitis

A

fiber bulks feces –> stretches muscles in lg intestine –> lowers transit time in colon
less transit time in colon means less water to be absorbed

64
Q

RDA for carb intake for adults and children

A

130g/day

65
Q

AMDR for carbs

A

45-65%

66
Q

AI for fiber (adults)

A

25-38 g/day

67
Q

whole grains

A

grain foods made with entire edible grain kernel

abundant in complex carbs

68
Q

refined carbs

A

grain foods that are made with only the endosperm of the kernel
some valuable nutrients removed
quicker spike in bgl

69
Q

enriched grains

A

refined grain foods that have folic acid and thiamin and niacin and riboflavin and iron added

70
Q

glycemic index

A

rating scale of likelihood of foods to increase levels of blood glucose and insulin; compared to pure glucose
doesn’t account for amount of carb consumed

71
Q

glycemic load

A

amount of carb in a food multiplied by amount of glycemic index in that food

72
Q

foods with natural sugars are generally (more/less) nutrient dense

A

more

73
Q

common added sugars in foods

A

sucrose and fructose

74
Q

1 source of added sugars in U.S.

A

sweetened drinks

75
Q

fruit flesh is rich in:

A

simple sugars and pectin and cellulose

76
Q

how does sugar contribute to dental caries

A

sugar is food for bacteria in the mouth –> bacteria eat the sugar and grow –> produce acid and erode enamel

77
Q

types of sugar substitutes

A

polyols (sugar alcohols), saccharin, neotame, stevia, aspartame, acesulfame-K, sucralose, rebaudiose A

78
Q

which sugar substitutes don’t decay teeth and don’t affect bgl

A

aspartame, ascesulfame K, sucralose

79
Q

stevia

A

natural sweetener extracted from plant
0 carb, 0 cal, no bgl effect
250x sweeter than sugar

80
Q

aspartame

A

one of most common sugar substitutes in world
made of modified aspartic acid and phenylalanine
mostly in diet sodas

81
Q

what types of individuals cannot have aspartame

A

phenylketonuria people

82
Q

why is aspartame low cal if it still has 4kcal/gram?

A

because it is 200x sweeter than sugar so you use less

83
Q

diabetes mellitus

A

condition where person either doesn’t have enough insulin or is resistant to the insulin available, resulting in increased bgl

84
Q

how does diabetes develop

A

when pancreas produces inadequate amount of insulin and/or body cells develop insulin resistance

85
Q

type 1 diabetes

A

autoimmune form of diabetes; pancreas does not produce insulin; rarer form
usually begins at young age
immune system destroys insulin-producing beta cells in pancreas

86
Q

type 2 diabetes

A

insulin-resistance diabetes; more common by a lot

87
Q

metabolic syndrome

A

cluster of risk factors including high bgl, abnormal blood lipids, high blood pressure, abdominal obesity
increases risk of T2D and CVD

88
Q

prediabetes

A

condition where fasting bgl is higher than normal, but not high enough to be diabetes

89
Q

diabetes diagnosis

A

fasting blood glucose test 126+

90
Q

prediabetes diagnosis

A

fasting blood glucose level 100-126

91
Q

A1C test

A

measures average amount of hemoglobin attached to glucose in blood over past 3 months
better screening tool for diabetes

92
Q

gestational diabetes

A

form of diabetes that may develop in pregnancy

caused by pregnancy hormones

93
Q

how can diabetes damage body tissues?

A

constant high blood glucose damages tissues

increases likelihood of nerve damage, leg/foot amputation, eye disease, blindness, etc

Nutrition (6 decks)

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