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Food and Nutrition > Carbohydrates > Flashcards

Carbohydrates Flashcards

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1
Q

Carbohydrates definition

A

Main source of energy in living organisms

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2
Q

What are carbs made up of

A
  • Carbon
  • Hydrogen
  • Oxygen
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3
Q

What is the requirements of carbohydrates

A

Obtained from the diet

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4
Q

Why are carbs essential

A

Body cannot make it ourselves and if we don’t have it it causes a negative health balance

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5
Q

What are the 4 types of carbohydrates

A
  • Monosaccharides (1)
  • Disaccharides (2)
  • Oligosaccharides (3-9)
  • Polysaccharides (10+)
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6
Q

Nomenclature of CHO

A
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7
Q

Monosaccharides definition

A

Consists of 3-7 carbon atoms which is generally in a ring form

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8
Q

Monosaccharides sources

A
  • Glucose
  • Fructose
  • Galactose
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9
Q

Monosaccharides physiology

A

Absorbed from the small intestine

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10
Q

Disaccharides definition

A

Polymer of 2 monosaccharides linked by glycosidic bond

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11
Q

Disaccharides sources

A
  • Sucrose
  • Lactose
  • Maltose
  • Trehalose
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12
Q

Disaccharides physiology

A

Absorbed in small intestine

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13
Q

Oligosaccharides definition

A

Consists of 3-4 or more monosaccharide units oinked by glycosidic bonds (short chain carbs)

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14
Q

Malto-oligosaccharides definition

A

Derived from starch

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15
Q

Malto-oligosaccharides sources

A

Used in the food industry as sweeteners and fat substitutes

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16
Q

Malto-oligosaccharides physiology

A

Digested and absorbed as rapidly as sugar

17
Q

Other oligosaccharides

A
18
Q

Prebiotics

A

Foods containing oligosaccharides

19
Q

Probiotics

A

Live micro-organisms added to food

20
Q

Types of starch

A
  • Rapidly digestible starch
  • Slowly digestive starch
  • Resistant starch
  • Physically undigested
  • Resistant starch
21
Q

Dietary fibre definition

A
  • Carbohydrate polymers with 10+ monomeric units
  • Hydrolysed by the endogenous enzymes in the small intestines
  • Edible
22
Q

Non-Strach polysaccharides (NSP) definition

A

Principally polysaccharides of the plant cell wall

23
Q

Soluble fibre

A
  • Soft and sticky
  • Slows digestion
24
Q

Insoluble fibre

A
  • Rough
  • Enhances transit time
25
Q

Sugar alcohol

A

Alcohols of glucose and other sugars, found naturally in some fruits

26
Q

What happens when glucose is too high

A

Insulin via beta cells

27
Q

What happens when glucose is too low

A

Glycogen via alpha cells

28
Q

Glucose homeostasis

A
29
Q

Glycogen

A
30
Q

Free sugars

A

Monosaccharides and disaccharides added to foods by manufacturer

31
Q

Dental caries definition

A

The soft decayed area in a tooth

32
Q

Carbohydrate overfeeding

A

The conversion of excess carbohydrate to fatty acids which can then be stored as adipose tissue

33
Q

Lactose intolerance

A

large amounts of milk leas to unabsorbed lactose which often results in rapid gas production resulting in abdominal pain and diarrhea

34
Q

Glycemic index

A

The rate at which a food causes the level of glucose in the blood to rise

35
Q

Glycemic load

A

GI x grams of carbs per serving ÷ 100

36
Q

High GI

A

70 +
- Quick digestion
- Rapid rise in blood glucose
- White bread, cornflakes

37
Q

Intermediate GI

A

55-70
- Basmati rice, green bananas

38
Q

Low GI

A

55 and under
- slow rise in glucose
- slower digestion
- Apple, lentils, oats

39
Q

Factors influencing GI ranking

A
  • Types of starch
  • Cooking
  • Food processing
  • Acid content
  • Protein content
  • Fat content
  • Type of sugar
  • Viscosity of fibre
  • Physical structure

Food and Nutrition (10 decks)

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