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carbohydrates Flashcards

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1
Q

Functions?

A

Providing energy
Acting as ‘protein sparer’

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2
Q

Types of carbohydrates

A

Sugars(simple)

Starches(complex)

Dietary fibre (complex)

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3
Q

What affects if sugars are divided into single and double sugars?

A

size of the molecules

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4
Q

what do sugars do?

A

Easy to break down and absorb
burst of energy

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5
Q

Word for single sugars

A

monosaccharides

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6
Q

glucose?

A

ripe fruits and vegetables

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7
Q

fructose?

A

fruits and honey

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8
Q

word for double sugar

A

disaccharides

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9
Q

sucrose?

A

sugar and syrup

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10
Q

lactose?

A

dairy

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11
Q

maltose

A

cereals

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12
Q

what can sugar names be based on?

A

where they are found in food

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13
Q

what are fruit sugars?

A

Natural sugars from fruit and vegetables

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14
Q

what are free sugars?

A

Sugars that are added or outside the cell structure

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15
Q

foods that have free sugars?

A

granulated, syrup, treacle, honey and unsweetened fruit juice

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16
Q

what are hidden sugars?

A

Sugar found in foods that you wouldn’t expect, including savoury foods.

17
Q

What should u look for on labels? (hidden sugar)

A

• Corn sugar
• Dextrose
• Fructose
• Glucose
• Maltose
• Molasses

18
Q

foods you can find hidden sugar in?

A

• Pizzas
• Jars of sauce e.g. pasta
bake
• Ketchup
• Baked beans
• Tomato soup
• Low fat yoghurts

19
Q

What can high levels of free sugars lead to?

A

Tooth decay or obesity

20
Q

What so sugars contain/not contain?

A

Sugars only contain sugar and no other nutrients

21
Q

What do artificial sweeteners add?

A

add sweetness without increasing the energy content.

22
Q

What are starches?

A

complex carbohydrates

23
Q

what are starches known as?

A

Known as polysaccharides:
-poly = many
– saccharide = sugar

24
Q

starch importance

A

• Main food store in plants
• Made up of many glucose molecules
• Size of granules vary with each plant

25
Q

pectin importance

A

• Found naturally in some fruits
• Forms a gel in water and helps jams to set
• Is thought to reduce cholesterol in the blood

26
Q

glycogen importance

A

• Made from glucose by humans
• Small amounts stored in liver and muscles as energy reserve

27
Q

sources of starch?

A

Root vegetables e.g. potato, carrot, parsnip, onion
– Cereals and cereal products e.g. wheat, flour, bread, pasta, oats

28
Q

energy from carbohydrates?

A

50% of total food energy should come from carbohydrates.

29
Q

Deficiency?

A

• Unusual
• Lack of energy – drop in level of glucose in blood
• Weight loss – body will start to use fat stores if continued
• Severe weakness – if fat stores depleted, then protein stores used

30
Q

Excess?

A

• If not used = converted into fat and stored in body.
• Could lead to obesity
• Obesity could lead to other health issues: – Increased risk of type 2 diabetes
– Cardiovascular disease

31
Q

What is a dietary fibre? it

A

Is a polysaccharide(many sugars)

AKA non-starch polysaccharide (NSP)

32
Q

What is dietary fibre found in?

A

– Wholegrain cereals and products e.g. brown rice, wholemeal flour
– Fruits and vegetables
– Pulses e.g. beans, lentils
especially the skin

33
Q

Functions of carbohydrates?

A

• Healthy digestive system
• Weightcontrol
• Prevents bowel disease: – Constipation
– Diverticulitis
– Bowel cancer
• Providing soluble fibre (can lower blood cholesterol)

34
Q

Soluble types of fibre?

A

• Slows digestion and absorption of carbohydrates
• Helps control blood sugars
• Can reduce blood cholesterol
• Oats, nuts, legumes
• Fruit e.g. prunes, bananas, apples
• Vegetables e.g. potatoes, broccoli, carrots

35
Q

Insoluble types of fibre?

A

Types of Fibre
Insoluble
• cannot be broken down by the body
• Absorbs water
• Swells = bulkier stools
• Wholegrain foods, brown rice
•fruit and veg peel/skins
•Nuts and seeds

36
Q

excess?

A

• Too many cereals = limit absorption of iron and calcium

37
Q

What can deficiency cause?

A

• Constipation
• Could increase risk of bowel cancer

38
Q

Reference Intake for Fibre?

A

• Adult = 30g
• Childrenlessduetosize

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