CARBOHYDRATES Flashcards
Are organic compound (saccharides- starches and sugars).
Carbohydrates
Carbohydrates are composed of:
carbon, hydrogen, and oxygen
_____ and ______ usually occur in ratio of 2:1 as in H2O
hydrogen and oxygen
Classification of Carbohydrates
monosaccharides
disaccharides
polysaccharides
• The simplest form of carbohydrates
• It is sweet and requires no digestion, absorbed directly into the bloodstream from the small intestine
Monosaccharides (simple sugar)
– principal form in which carbohydrate is used by the body.
- abundant in fruits, sweet corn, and corn syrup
- moderately sweet sugar
Glucose (dextrose) or blood sugar
sweetest of simple sugars. Found in honey, most fruits and some vegetables.
Fructose (levulose)
not found free in foods. It produces from lactose (milk sugar) by digestion and is converted into glucose in the body.
Galactose
a condition where in infants are born with an inability to metabolize galactose.
Galactosemia
• made up of a monosaccharides.
•Sweet and changed to simple sugar by hydrolysis before they can be absorbed
Disaccharides or double sugars
chemical breakdown of a compound due to reaction with water.
hydrolysis
- it is processed from cane and beet sugar
- found in fruits, vegetable, syrup, and sweet food production & converted into glucose & galactose upon digestion.
- composed of glucose and fructose
Sucrose(ordinarytablesugar-granulated, powdered, or brown)
- found in milk and milk products except cheese
- during digestion it is converted into glucose and
galactose. - less soluble and less sweet than sucrose
- remains longer than other sugar and encourages the growth of useful bacteria.
- 40% milk solids, 4.8% cow’s milk, 7% human milk
Lactose (milk sugar)
Fructose is converted into _____ in the body.
glucose
during digestion lactose is converted into ___- and
_____.
glucose and galactose
- not found free in foods
- produced by hydrolysis of starch and is converted into glucose in digestion.
- occurs in malt products and in germinating cereals.
- found in infant formulas, beer, and malt beverage products.
- less sweet compared to glucose and sucrose.
Maltose
- barley or other grain that has been steeped,
germinated, and dried, used for brewing or distilling and vinegar-making.
Maltproducts
• known as complex sugars.
•composed of many molecules of simple sugars.
Polysaccharides
- the most significant polysaccharide in human nutrition
- converted entirely into glucose upon digestion
- more complex than sugar and requires longer time to digest
- it supplies energy over a longer period of time.
Starch
Major food sources of starch:
- cereal grains
- potatoes and other root vegetables and
- legumes
- not found free in foods
- formed as intermediate products in the breakdown of starch.
Dextrins
-forms the frame work of plants found in unrefined grains, vegetables, and fruits;
- it is non digestible by humans;
- no specific enzyme is present and provides important bulk in the diet which helps move digestive food mass along and stimulates peristalsis.
- main sources are stems and vegetable leaves, seed and grain coverings, skins and hulls
- fibers are the structural parts of plants
- non digestible because digestive enzymes are unable to break them down,
- they lower blood glucose level to DM Pts.
Cellulose
Cellulose is classified into:
- soluble
- insoluble
- pectins
- glycogen
CELLULOSE
- found in fruits and legumes, barley, and oats which delays gastrointestinal transit and glucose absorption, and lower blood cholesterol.
Soluble
CELLULOSE
-found in wheat brans, corn brans, whole grain breads, cereals, and vegetables which accelerate gastrointestinal transit, increase fecal weight, slow down starch hydrolysis, and delay glucose absorption.
Insoluble
CELLULOSE
- non-digestible, colloidal polysaccharides having
gel quality;
- sources: mostly in fruits, and often used as based for jellies;
- use to treat diarrhea – as they absorb toxins and bacteria in the intestine;
- bind with cholesterol – reducing the amount the blood can absorb.
Pectins
CELLULOSE
- formed from glucose and stored in liver and muscle tissue;
- sources: mainly meats and sea foods;
- converted entirely into glucose upon digestion;
- hormones glucagons help the liver convert glycogen into glucose every time the body needs energy.
Glycogen (animal starch)
an enzyme of the saliva, secreted by the parotid glands, acts on starch to begin its breakdown to dextrin and maltose
amylase
• Small Intestine
a.) enzyme – pancreatin enzyme,____, converts starch into dextrin and maltose
amylopsin
enzyme – pancreatin enzyme,____, converts starch into ___ and ___
dextrin and maltose
Intestinal juice – contains three disaccharides ____, _____, _____ which act on their respective disaccharides.
sucrose, lactose and maltose
Function of Carbohydrates
• To serve as a major source of ____ for the body. Must be supplied ___ and at ____ to meet energy needs of the body.
energy; regularly and at frequent intervals
Function of Carbohydrates
Exert a _______. Insufficient carbohydrates – the body will convert _____ into ___ in order to supply energy.
protein sparing-action; protein into glucose
Necessary for normal ______-. Insufficient carbohydrates – larger amounts of ___ are used for energy. The amount of carbohydrates present will determine how much __ will be broken down.
fat metabolism; fats, fat
Indigestible carbohydrates aid in_______. Stimulate the _____ movement s of the gastrointestinal tract and absorb water to the intestinal contents.
normal elimination; peristaltic
• Supply significant quantities of ___, ____ and _____.
•_____ remains in the intestine longer than other disaccharides and encourages the growth of the beneficial bacteria resulting in a ______ action.
proteins, minerals and B vitamins; Lactose, laxative
it is indispensable for the maintenance of the functional integrity of the nerve tissue and it is the sole source of energy for the brain – constant supply of ___ from the blood is essential for the proper functioning.
Glucose
- important source of carbohydrates
- rich in iron, thiamin, niacin and other nutrients
whole grains
- important contributors to carbohydrate intake from vegetable and fruit groups
- fruits (banana, and dried fruits)
- vegetables (corn and lima beans)
Sweet potatoes and white potatoes
- the only source of lactose
(1cup=12gm) - cheese only contains only traces of lactose
Milk
important sources to carbohydrates next to bread and cereals and cane and beet sugars and honey, maple syrup, jellies, jams and candies
Sugars and sweets
foods that do not contain any amount of other nutrients aside from carbohydrates.
Empty calories
– fibers rich in complex carbohydrates tend to be low in fat and added sugars and can promote _____.
Weight control; weight loss
– high carbohydrates diets, rich in whole grains, can protect an individual against ___ and ____.
Heart Disease; heart disease and stroke.
– high carbohydrate diets can help prevent many types of ___.
Cancer
– high carbohydrates, low fat diets help control weight.
Diabetes
– dietary fibers enhance the health of the large intestine.
Gastrointestinal health
