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Hunt 141 > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

what are some examples of carbohydrates

A

starches, sugar, dietary fibre, glycogen

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2
Q

what is a monosaccharide

A

single sugar

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3
Q

what is 3 examples of monosaccharides

A

glucose, fructose, galactose

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4
Q

what is glucose used for

A

essential energy source

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5
Q

what is fructose

A

the sweetest monosaccharides

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6
Q

what does galactose rarely occur as

A

rarely occurs naturally as a single sugar

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7
Q

if you had 2 monosaccharides what would this form

A

disaccharide

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8
Q

what is a disaccharide other name

A

sugars

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9
Q

what 1 monosaccharides is always include to form part of the disacchride

A

glucose

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10
Q

when is maltose produced

A

during germination of seeds and fermentation

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11
Q

what forms maltose

A

glucose + glucose

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12
Q

what is sucrose

A

refined from sugar beet, sugar cane e.g. white sugar

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13
Q

what forms sucrose

A

glucose + fructose

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14
Q

where do you find lactose

A

in dairy products

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15
Q

what forms lactose

A

glucose + galactose

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16
Q

when you have a few glucose what is this called

A

oligosaccharides

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17
Q

when you have many glucose what is this called

A

polysaccharides

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18
Q

when oligosaccharides and polysaccharides link together what do they form

A

straight chain = 1,4 bonds
OR
branched chain = 1,6 bonds

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19
Q

what is a storage form of glucose in plants called

A

starch

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20
Q

what is 3 example of starch

A

grains, tubers, legumes

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21
Q

what is a multi branched polysaccarides of glucose called

A

glycogen

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22
Q

glycogen is the main storage from of _____ in the body

A

glucose

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23
Q

glycogen provides glucose during fasting to where

A

the body and 60% to the brain

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24
Q

what does it mean by dietary fibre

A

fraction of edible part of the plant or extract or synthetic analogue that includes polysaccharides, oligosaccharides and ligins

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25
Q

in the dietary fibre what are the edible part of the plant resistant to

A

digestion and absorption in small intestines, w/ complete of partial fermentation in large intestines

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26
Q

what physiological effects are promoted in dietary fibre

A
  • lactation
  • reduced blood cholesterol
  • modulation of blood glucose
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27
Q

what is the other name for resistant starch

A

non starch polysaccharides

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28
Q

explain what resistant starch is

A

prebiotic fibre which is important in the formation of good gut microbiota

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29
Q

other types of starch is broken down in the small intestines where is resistant starch broken down in, and what does the mean for digestive health

A

large intestines.
digestive health is increased through fermentation of starch by the good bacteria now in the bowel

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30
Q

what system/response is improved if the good bacteria now in the gut can nourish cells to line gut wall

A

healthy immune response

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31
Q

why can’t enzymes break food down in small intestines - what intrinsic and extrinsic factors are taken into consideration

A

intrinsic factors: physically inaccessible, starch granules
extrinsic factors: chewing time, transit time

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32
Q

from a study done in the lancet what is the benefit found of having high fibre foods and what food group should we be having to improve this

A

decreases risk of chronical diseases
grains

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33
Q

what type of study was the ANS 08/09

A

cohort

34
Q

what was the type of assessment record used in the ANS 08/09

A

24hr recall

35
Q

how were the people recruited in the ANS 08/09

A

through the electro roll

36
Q

how many people were recruited

A

400

37
Q

explain what free sugars are

A

include monosaccharides and disaccharide added to food by manufacturer or consumer or sugars naturally present in foods such as honey, syrups, fruit juices

38
Q

what is an example of intrinsic sugar and what is

A

fruit and vegetables - sugar that is naturally in the foods

39
Q

what is an example of added sugar and what is it

A

sugar extracted, concentrated and refined from sources such as sugar can, fruit or coconut

40
Q

what % does WHO recommend both adults and children reduce their intake of free and added sugars

A

less than 10% of total energy intake

41
Q

how do you reduce free and added sugar intake

A

sugar tax, labelling, non nutritive sugars, modify taste

42
Q

does NZ or Australia have a sugar tax

A

No

43
Q

why might countries have a sugar tax (more then 45 countries) e.g. part of American, Europe, africa

A

because prevent obesity, increased blood cholesterol or teeth decay

44
Q

what does non nutritive sweetners mean

A

low - calorie sweeteners

45
Q

what is amylase

A

an enzyme made by the pancreas and by glands in the mouth

46
Q

what does amylase break carbohydrates and starches into

A

sugars

47
Q

what causes food to be broken down in the mouth

A

amylase

48
Q

amylase as saliva and pancreatic juice
- what substance is digestive and what product is formed

A

digestive: starch
product: maltose

49
Q

lactose in intestinal enzymes
- what substance is digestive and what product is formed

A

digestive: lactose (milk sugar)
product: glucose and galactose

50
Q

where in the body is bile from

A

liver

51
Q

for CHO metabolism glucose, galactose and fructose travel via ___ ___ ___ to liver

A

hepatic portal vein

52
Q

in the liver what is galactose and fructose converted to

A

glucose

53
Q

what does lactase persistence mean

A

able to digest lactose in milk - energy in small intestines that break lactase to glucose
- its working able to product it

54
Q

what is the Glycemic index equation

A

AUC (food of intrest) / AUC (glucose) x100

55
Q

what is the range of high GI

A

70-100

56
Q

what does high GI mean

A

carbohydrates which break down quickly during digestion - releasing blood sugar fastly into blood stream

57
Q

what is the range for medium GI

A

56-69

58
Q

what does medium GI mean

A

CHO which break down moderately into the bloodstream

59
Q

what is the range for low GI

A

0-55

60
Q

what does low GI mean

A

AHO which break slowly during digestion, releasing blood sugar gradually into blood stream

61
Q

what are some examples of low GI

A

lentils, broccoli, tomatoes, fructose,

62
Q

what are some food examples of medium GI

A

banana, wholegrain bread, energy bar, honey

63
Q

white bread, sports drinks, pancakes, watermelon, fries are types of what GI

A

high GI

64
Q

why does something like nutella have a GI of 33 (low GI)

A

the fat content lowers GI (slows digestion), macronutrient changes food, serving sizes

65
Q

what is the glycemic index

A

numeric score of blood to tell you how fast it makes your sugar rise. Lower GI slower blood sugar rises after eating that food (typically high fibre), more processed foods have higher GI

66
Q

what does GI not tell you

A

how high blood sugar could go when actually eat the food

67
Q

what does glycemic load do which is more accurate that glycemic index

A

how quickly it makes glucose enter bloodstream and how much glucose per serving it can deliver

68
Q

why does watermelon have a high glycemic index yet glycemic load is only 5

A

watermelon gives high energy but serving of watermelon has so little carbohydrates that glycemic load is only 5

69
Q

according to ANS 08/09 what foods contain most dietary fibre intake

A

bread, vegetables, potatoes

70
Q

what is a pro of having bread in the diet

A

has lots of nutrirents

71
Q

what is the difference between einkorn and modern wheat

A

einkorn- uncharged for 12,000 yrs
modern wheat - bred for higher yields and strong gluten
modified over time

72
Q

what parts of the kernel contains what nutrients

A

whole - dietary fibre
endosperm - iron
germ- fibre

73
Q

when you take bran and germ away in the production of flour milling what happens

A

important minerals, fat fibre, vitamins are lose = loss of nutrient

74
Q

what is stone ground

A

ancient method for milling flour

75
Q

what is stone ground method different to modern day milling

A

stone ground: genetil on the grain. grain, endosperm, bran and germ are all grounded in the one process through running between stones - taste better and better for you

modern-day milling: fractions are striped at different stages to create prefect white flour

76
Q

what is celiac disease caused by

A

abnormal immune system response to the proteins in gluten

77
Q

why is gluten important w/ bread making

A

viscosity, traps gases - makes bread light

78
Q

what is a type of bread that has reduced the gluten in the product through technologies

A

sourdough

79
Q

what is a systematic review

A

put more studies together to have more data

80
Q

what is WCRF find about dietary fibre and colon cancer

A

having food with dietary fibre decrease risk of colorectal cancer

81
Q

what is lactase

A

enzyme in small intestines breaking down lactose to glucose + galactose

82
Q

if lactase doesn’t persist or low what will this mean

A

lactose intolerence
won’t be broken down in small intestine and go into the large intestines and will cause symptoms

Hunt 141 (15 decks)

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