carbohydrates Flashcards

You may prefer our related Brainscape-certified flashcards:
1
Q

what are carbohydrates

A

important macronutrients formed from carbon, hydrogen and oxygen

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

two types of carbohydrate

A
  • simple (sugar)
  • complex
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

functions of carbohydrates in the diet

A
  • provide the body with energy for physical activity
  • provide the body with energy to maintain bodily functions
  • provide dietary fibre/NSP to help digestion
  • sugars also sweeten and flavour foods
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what are sugars

A

the simple units all carbohydrates are made from

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

what are monosaccharides - advantage

A

they’re simple sugars - the simpler the carbohydrate, the more quickly it can be absorbed in the body and the faster energy can be provided

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

list the monosaccharides

A

glucose, fructose, galactose

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

what is glucose used in

A

although found in some fruits and vegetables, it is often used by athletes in tablet or powder form to provide a fast energy boost

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

what is fructose used in

A
  • it is found naturally in the juices of some fruits and plants, but mainly in honey
  • as it is the sweetest of all sugars, manufacturers can use a low amount but still provide the same level of sweetness as sucrose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is galactose used in

A

it is formed during digestion of lactose

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

what are disaccharides

A

double sugars made up of two monosaccharides

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

list the disaccharides

A

lactose, maltose and sucrose

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

what is lactose used in

A

found in milk, which is thought to give milk its slightly sweet taste

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

what is maltose used in

A

it results from the fermentation of cereal grains

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

what is sucrose used in

A

sucrose AKA sugar
- provides the body with energy but has no other benefits in the diet as it contains no other nutrients
- comes from sugar beet or sugar cane
- we buy it as granulated/brown/caster/icing/sugar syrup sugars and treacle

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

lactose equation

A

glucose + galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

maltose equation

A

glucose + glucose

17
Q

sucrose equation

A

glucose + fructose

18
Q

non-free sugar definition

A

sugar found naturally in the cells of fruits and vegetables

19
Q

free sugar definition

A

sugar that you can see, such as cane sugar, syrup and those added to cakes, biscuits, desserts and sweets

20
Q

what are the most common problems relating to sucrose

A

obesity, tooth decay and type 2 diabetes

21
Q

why are non-free sugars less harmful

A

they are less likely to lead to tooth decay and are easier for the body to absorb

22
Q

define polysaccharides

A

complex carbohydrates formed from hundreds of glucose molecules strung together - they provide the body with energy

23
Q

why does starchy provide a feeling of fullness

A

starches take longer than sugars for the body to digest, so provide a feeling of satiety for longer, helping to avoid overeating and obesity

24
Q

what does all starch come from

A

plant sources

25
Q

how much of our diet should starchy foods make up

A

about one third of our daily food

26
Q

functions of starch in the diet

A
  • starch is broken down slowly into simple sugars by the digestive system to provide energy
  • adds bulk to our diet
  • promotes a feeling of satiety
  • excess is converted to fat