Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition 101 > Carbohydrates > Flashcards

Carbohydrates Flashcards

You may prefer our related Brainscape-certified flashcards:
Physics 101 flashcards Psychology 101 flashcards Chemistry 101 flashcards Biology 101 flashcards Organic Chemistry 101 flashcards Sociology 101 flashcards
1
Q

What 3 molecules are carbohydrates made up of?

A

Carbon, hydrogen and oxygen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the two types of carbohydrates?

A

Simple and complex carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the types of simple carbs?

A

Sugars

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Types of complex carbs?

A

Starches and fibre

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the main function of carbohydrates?

A

To provide an immediate source of fuel for cell metabolism and energy production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Name some other (secondary) functions of carbs?

A

> Creation of short chain fatty acids
combine proteins/lipids to form glycoproteins and glycolipids
contribute to synthesis of non-essential amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Name the two types of simple carbohydrates (classes according to chemical structure)

A

Monosaccharides or disaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Name the monosaccharides

A
  1. Glucose (blood sugar)
  2. Fructose (fruit sugar)
  3. Galactose (milk sugar)

GFG

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Name the disaccharides

A
  1. Maltose = glucose + glucose
  2. Sucrose = glucose + fructose (= table sugar)
  3. Lactose = glucose + galactose (= milk sugar)

MSL

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Describe how carbs are digested

A

Mouth: starts in the mouth, enzyme salivary amylase

Stomach: no digestion

Small intestine: most digestion occurs; pancreatic amylase breaks down carbs into monosaccharides, disaccharides and oligosaccharides before enzymes on the outer membrane of intestinal cells (villi) break down disaccharides and oligosaccharides into monosaccharides.

Large intestine: fibre and other indigestible carbs are partially broken down by bacteria to form short-chain fatty acids and gas.

Remaining fibre is excreted in the faeces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are complex carbohydrates (chemical classification)?

A

Long chains of monosaccharides joined together.

Polysaccharides and oligosaccharides (3-10 monosaccharides)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the 3 types of polysaccharides that are important in nutrition?

A

Glycogen, starch and fibre

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is starch?

A

The plant form of stored glucose

When eaten, starch is broken down to become glucose

*all starches come from plants, e.g. sweet potatoes, legumes and grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is fibre?

A

> The structural part of plants
made up of polysaccharides
cannot be broken down by digestive enzymes in the body

*also known as non-starch polysaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Name the 3 types of fibre.

A
  1. insoluble - does not dissolve in water, less readily fermented, promotes bowel movements and alleviates constipation
  2. soluble - forms gel, fermentable (easily digested by bacteria), helps lower cholesterol and glucose levels
  3. resistant - escape digestion and absorption in the small intestines, enters large intestines and used to create some short chain fatty acids
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Name the function of fibre

A

> slow gastric emptying (soluble)
hasten gastric emptying (insoluble)
prebiotic effect (highly fermentable fibre, slowly fermentable and non fermentable)

17
Q

What is the acceptable macrpnutrient distribution range (AMDR) for carbohydrates?

A

45-65% of an adults diet

18
Q

What is gluconeogenesis?

A

The process of making glucose from non-carbohydrate sources during times of insufficient glucose intake

19
Q

What is the therapeutic recommendation of daily fibre intake?

A

20-40g for an adult

20
Q

How many carbon atoms are found in most common dietary monosaccharides?

A

six

21
Q

For a person at rest, the body’s typical stores of glycogen can provide energy for a maximum of about…?

A

1 day

22
Q

What is the first organ to respond to an increase in blood glucose concentration?

A

Pancreas

23
Q

Primary function of insulin?

A

Lower blood sugar

24
Q

What is the stress hormone that modulates blood glucose?

A

Epinephrine

25
Q

What’s a normal blood glucose level?

A

4-6 mmol/L

26
Q

The significant difference between starch and cellulose is…?

A

digestive enzymes can break down starch but not cellulose

Nutrition 101 (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions