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FN 131 lec > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

Primary source of energy for the body

A

Carbohydrates

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2
Q

most abundant in terms of requirement and storage in the body among the three macronutrients

A

carbohydrates

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3
Q

named after its chemical components – carbon, hydrogen, oxygen

A

carbohydrates

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4
Q

general formula of carbohydrates

A

(CH2O)n

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5
Q

simple carbohydrates – (2)

A

monosaccharides & disaccharides

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6
Q

complex carbohydrates

A

starches and fiber

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7
Q

3 carbohydrate classifications based on monomer units

A

monosaccharides, oligosaccharides, polysaccharides

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8
Q

3 types of monosaccharides

A

hexoses, sugar alcohols, pentoses

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9
Q

Glucose, Fructose, and Galactose are types of:

A

Hexoses

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10
Q

grape, dextrose, or corn sugar are sources of

A

glucose

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11
Q

its function: acid hydrolysis of starch

A

glucose

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12
Q

digestive end product of sugars and starches

A

glucose

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13
Q

levulose or fruit sugar are sources of

A

fructose

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14
Q

honey, ripe fruits, HFCS are sources of:

A

fructose

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15
Q

digestive end product of sucrose

A

fructose

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16
Q

hexose that is not found free in nature

A

galactose

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17
Q

digestive end product of lactose

A

galactose

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18
Q

monosaccharide used as substitute for therapeutic diets

A

sugar alcohols

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19
Q

monosaccharide that yields 2kcal/g

A

sugar alcohols

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20
Q

2 types of sugar alcohols

A

mannitol and sorbitol

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21
Q

sources of mannitol

A

trees and shrubs

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22
Q

4kcal/g absorbed slowly (monosaccharide)

A

sorbitol

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23
Q

source of sorbitol

A

fruits and berries

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24
Q

monosaccharide not found free in nature

A

pentose

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25
Q

C5H10O5

A

pentose

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26
Q

types of pentoses

A

arabinose, ribose, ribulose, xylose

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27
Q

source of arabinose

A

gum arabic

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28
Q

source of ribose

A

nucleic acid

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29
Q

product of metabolism (pentose)

A

ribulose

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30
Q

source of xylose

A

wood gums

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31
Q

structure of glucose

A

–

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32
Q

structure of fructose

A

–

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33
Q

structure of galactose

A

–

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34
Q

refers to 2-10 saccharide units

A

oligosaccharides

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35
Q

structure: glucose and glucose

A

maltose

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36
Q

basic disaccharides occuring in food items

A

sucrose, lactose, and maltose

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37
Q

table or cane sugar, saccharose

A

sucrose

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38
Q

milk sugar

A

lactose

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39
Q

malt sugar

A

maltose

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40
Q

most common form of CHO

A

sucrose

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41
Q

milk and milk products

A

lactose,

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42
Q

malted products

A

maltose

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43
Q

action of diastase on starch

A

maltose

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44
Q

structure: glucose and fructose

A

sucrose

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45
Q

structure: glucose and galactose

A

lactose

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46
Q

use in brewing

A

maltose

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47
Q

transport sugar in milk

A

lactose

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48
Q

transport sugar in plants

A

sucrose

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49
Q

types of trisaccharides

A

raffinose and melizotose

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50
Q

C18H32O16

A

trisaccharides

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51
Q

source of raffinose

A

sugar beets

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52
Q

source of melizotose

A

honey, poplars, confiers

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53
Q

C24H42O21

A

tetrasaccharide

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54
Q

classifications of polysaccharides (3)

A

digestible, partially digestible, indigestible

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55
Q

types of digestible carbohydrates

A

starch, dextrins, glycogen or animal starch (not found in food items)

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56
Q

source of starch

A

cereal, grains, rice, wheat, rye, sorghum, millet, unripe fruits & veg, legumes, tubers

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57
Q

source of dextrins

A

toasted breads and flour

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58
Q

intermediate product of starch digestion

A

dextrins

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59
Q

source of glycogen or animal starch

A

muscle meat (insignificant source)

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60
Q

poysaccharide composed of glucose; manufactured and stored in the liver and muscles

A

glycogen

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61
Q

storage form of energy

A

glycogen

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62
Q

two types of partially indigestible carbohydrates

A

galactogens, inulin

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63
Q

source of galactogens

A

pectin, agar-agar

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64
Q

source of inulin

A

onion, garlic, tuber, artichokes, dandelion

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65
Q

types of indigestible carbohydrates

A

cellulose and hemicellulose

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66
Q

source of cellulose

A

skins of fruits, covering of nuts, stems, leaves

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67
Q

types of hemicellulose

A

agar-agar and pectin

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68
Q

source of hemicellulose

A

cereal fibers

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69
Q

source of agar-agar

A

seaweeds

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70
Q

source of pectin

A

unripe fruits

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71
Q

principle sources of carbohydrates

72
Q

only substantial animal source of CHO

73
Q

plant sources of carbohydrates

A

cereal grains, vegetables, fruits, nuts, sugars

74
Q

term first used in the McGovern report “Dietary Goals for the United States” in 1977

A

Complex carbohydrates

75
Q

term appeared in the 1980 US Dietary Recommendations

A

Complex Carbohydrates

76
Q

coined to distinguish sugars from other CHO

A

complex carbohydrates

77
Q

T or F: Complex carbohydrates were coined to distinguish sugars from other CHO

78
Q

may create confusion since starches are classified as digestible or indigestible

A

complex carbohydrates

79
Q

concept introduced by McCancee and Lawrence in 1929

A

Available & unavailable carbohydrates

80
Q

observed among diabetics; not all CHOs are utilized and metabolized by diabetics

A

available & unavailable CHOs

81
Q

T or F: Available CHO refers to fiber

82
Q

T or F: unavailable CHO refers to soluble sugars and starch

83
Q

T or F: available CHO refers to soluble sugars and starch

84
Q

T or F: unavailable CHO refers to soluble fiber

85
Q

term given to fermentation of CHO in the intestines

A

available & unavailable carbs

86
Q

new term for available and unavailable CHOs

A

glycemic and nonglycemic CHOs

87
Q

carbohydrate discovered in the last 20 years

A

resistant starch

88
Q

starch and starch degradation products not absorbed in the small intestines of humans

A

resistant starch

89
Q

forms of resistant starch

A
  1. Enclosed starch
  2. Some raw starch granules
  3. Retrograded amylose
90
Q

metabolic mechanism of resistant starch

91
Q

Obtained through
alteration of proportions
of amylose and
amylopectin in starchy
foods by plant breeding

A

Modified starch

92
Q

Genetic engineering of
high amylose or
amylopectin corn starch
improvement in gelation,
mouthfeel, appearance,
texture, resistance to
heat

A

Modified starch

93
Q

Structural parts of plants

94
Q

Non-starch polysaccharides

95
Q

Bonds between monosaccharides units
cannot be broken down by human
digestive enzymes

96
Q

what can break cown fibers

A

some bacteria in GI tract

97
Q

classification of fibers in terms of structure

A

With Polysaccharides
◦ Cellulose
◦ Hemicellulose
◦ Pectins
◦ B-glucan
◦ Inulin
◦ Gums
◦ Mucilages

With nonpolysaccharides
◦ Lignins
◦ Cutins
◦ Tannins

98
Q

Classification of fibers in terms of
solubility in water

A

soluble and insoluble

99
Q

Natural gel-forming fibers:
form gel matrix altering
solubility or enzyme hydrolysis

A

soluble fibers

100
Q

soluble fibers examples

A

B-glucan, psyllium, pectin and
guar gum and oligosaccharides

101
Q

90-99% fermented in the
colon; Useful in lowering blood
cholesterol, managing obesity,
CVD, DM and preventing
colon cancer

A

soluble fibers

102
Q

insoluble fibers example

A

Cellulose, lignin,
hemicelluloses

103
Q

10-15% fermented in the
colon, Contribute bulk to
stools, help prevent
constipation and colon
cancer, and may help control
DM

A

insoluble fibers

104
Q

Health Benefits of dietary fiber

A
  1. Fermented into short chain fatty acids which stimulate growth of colonic microflora
  2. Increase fecal mass & encourages
    peristalsis
  3. Aids in energy balance & control of body weight
  4. Aids to prevent constipation, colorectal cancer, coronary heart diseases, & Type II Diabetes Mellitus (DM)
105
Q

Role of colonic microflora

A

◦ Act as immunomodulators
◦ Inhibit the growth of harmful microorganisms
◦ Reduce food intolerances and allergies
◦ Stimulate growth of healthy intestinal flora
◦ Reduce undesirable compounds

106
Q

Functions of Carbohydrate for Health

A
  1. Major diet source of energy
  2. Serve as the ONLY energy source of our brain cells and the nervous system
  3. Digestible carbohydrates with specific roles: lactose, galactose, & ribose and deoxyribose
  4. Protein sparer
  5. Regulator of fat metabolism
  6. Helps to maintain the health and normal
    functions of the GIT
  7. Cholesterol-lowering effect
  8. Promote satiety and delay hunger
  9. Serve as one of the constituents of the body
  10. Special functions – lactose, galactose, & ribose
107
Q

encourages growth of good bacteria, calcium absorption and synthesis of B-vitamins

108
Q

serves as a building unit for peripheral nerve cells

109
Q

digestible carbohydrates for genetic material

A

ribose and deoxyribose

110
Q

what happens in digestion of carbohydrates in the mouth

A

chewing food timulates the flow of saliva which contains salivary amylase. salivary amylase starts to break up the polysaccharides

111
Q

what happens in the digestion of carbohydrates in the stomach

A

bolus mixes with gastric acid

112
Q

T or F: There is good amount of carbohydrate digested in the stomach

A

F (Very little carbohydrate digestion in the stomach)

113
Q

T or F: presence of fibers delay gastric emptying during carbohydrate digestion in the stomach

114
Q

major site of carbohydrate digestion

A

small intestines

115
Q

what happens during carbohydrate digestion in the small intestine

A

Pancreatic amylase breaks down polysaccharides to shorter glucose chains and disaccharides, and brush border enzymes break down disaccharides (maltase, sucrase, lactase).

116
Q

T or F: Fiber delays absorption of cabohydrates and fat during digestion of carbohydrates in small intestine

117
Q

what happens to monosaccharides during absorption of carbohydrates?

A

Simple sugars are absorbed directly into the bloodstream and carried to the liver. Fructose and Galactose are changed to Glucose. Glucose is carried to the cells.

118
Q

what happens to disaccharides during absorption of carbohydrates?

A

Sucrose, Maltose, and Lactose are converted to simple sugars by their corresponding enzymes (sucrase, maltase, lactase). The simple sugars are absorbed into the bloodsteam. Fructose and Galactose are changed to Glucose in the liver, and glucose is carried to cells.

119
Q

what happens to polysaccharides during carbohydrate absorption?

A

Cellulose wall is broken down, and MAJORITY IS NOT ABSORBED. Starch is changed to intermediate product dextrin then maltose then glucose.

During digestion in mouth, amylase begins to change starch to dextrin.

120
Q

Elaborate the transport of monosaccharides

A

5 steps:
monosaccharides are absorbed in the mucosal cells
–> into capillaries of the villi
–> into liver via the hepatic vein
–> in the liver: some glucose stored as glycogen in liver and muscle. Fructose and galactose are converted to glucose. –> Glucose enters systemic circulationste

121
Q

refers to all chemical reactions necessary to maintain life

A

metabolism

122
Q

two categories of metabolism

A

anabolism and catabolism

123
Q

metabolism where substances are broken down into simpler substances

  • energy is released and captured via ATP to energize metabolic rxns
A

Catabolism

124
Q

metabolism wherein larger molecules or structures are built from smaller ones

125
Q

hormone that controles glucose metabolism

125
Q

insulin is secreted by the

126
Q

high blood glucose level (hyperglycemia) and low blood glucose level (hypoglycmeia) are results of

A

impaired or absent insulin secretion

127
Q

a polypeptide secreted from the prancrease in response to hyperglycemia

A

human insulin (120 mg/100 mL)

128
Q

a hormone which responds to low levels of glucose in the blood

129
Q

normal blood glucose level

A

homeostasis (about 90 mg/100 ml)

130
Q

recommended carb intake based on PDRI 2015

A

55-75% of TER (70% complex; <10% simple sugars)

– include 20-25 g dietary fiber and at least 50 g carbs in a day

131
Q

Effects of excessive carb intake

A
  1. Overweight or obesity
  2. Increased endogenous synthesis of triglycerides in the liver
    (heart disease and diabetes)
  3. Occurrence of dental carries for excessive intake of simple
    sugars + unhygienic oral care
  4. Dietary fiber: abdominal discomfort, increased flatulence,
    more frequent bowel movements and slight decrease in the
    absorption of some nutrients
132
Q

180-200 x sweeter than sucrose:
aspartic acid + phenylalanine
(not for individuals with PKU)

133
Q

decomposes at room T,
sweetness lost during prolonged
cooking and high T

134
Q

sources of aspartame

A

beverages, candiese, etc.

135
Q

Brand Names of aspartame

A

Nutrasweet and Equal

136
Q

classified as Group 2B, “possibly carcinogenic to humans.” in june 2023

137
Q

This category is used when there is
limited, but not convincing, evidence for
cancer in humans or convincing evidence for
cancer in experimental animals, but not both

138
Q

made from sugar in a multi-step chemical process where 3 hydrogen-oxygen groups are replaced with chlorine atoms

139
Q

600x sweeter than sucrose

140
Q

T or F: sucralose has a bitter aftertaste and is unstable

A

F (no bitter-aftertaste and
stable at most conditions)

141
Q

Brand name of sucralose

142
Q

aka “polyols”

A

sugar alcohols

143
Q

formed from the reduction of certain sugars

A

sugar alcohols

144
Q

mannitol, sorbitol and xylitol

A

sugar alcohols

145
Q

Ranking of the effect on blood glucose of the consumption of a single food relative to a reference carbohydrate

A

glycemic index

146
Q

reference food of glycemic index

A

50g glucose or 50g white bread (GI = 100)

147
Q

a reliable, physiologically based classification of foods according to their post prandial glycemic effect

A

glycemic index

148
Q

glycemic index formula

A

(change in blood glucose conc from food)/(change in blood glucose from standard carb) X 100

149
Q

ranges of glycemic index

A

Low GI: 1-55
Medium GI: 56-69
High GI: 70-100

150
Q

first process in glucose catabolism

A

glycolysis

151
Q

first process in glucose anabolism

A

glycogenesis

152
Q

extension of dietary fiber hypothesis of Burkitt and Trowell

A

glycemic index

153
Q

T or F: dietary fiber hypothesis suggests that foods more slowly absorbed may have metabolic effects in relation to diabetes and the reduction of coronary heart disease (CHD) risk

154
Q

rank simple sugar, soluble fiber + sugar, and starch from hight blood glucose level peak to lowest

A

simple sugar, starch, soluble fiber + sugar

155
Q

Factors which influence glycemic response to food

A
  1. Quantity and digestibility of starches
  2. Quantity and sources of sugar in a meal
  3. Presence of fat, protein, dietary fiber, anti nutrients and organic acids
  4. Degree of processing and cooking
    - degree of gelatinization, particle size, food form, cellular structure
156
Q

Types of starch

A

Amylose and amylopectin

157
Q

T or F: molecules in amylopectin are more open than in amylose

158
Q

T or F: amylose is easier to digest than amylopectin

A

F (amylose is harder to digest)

159
Q

Which has higher GI rating? amylopectin or amylose

A

amylopectin

160
Q

GI of maltose

A

close to 100

161
Q

GI of sucrose

162
Q

GI of fructose

163
Q

T or F: Foods with high fat content have lower GI ratings

164
Q

T or F: low GI foods are healthier than high GI foods

A

F (not always - high fat content also equals lower GI)

165
Q

role of acid in foods

A

acids present in food slow down body digesting that food
–> slower digestion means slower rise in blood glucose

166
Q

how does cooking increase GI rating of food?

A

cooking swells starch molecules and softens foods making it faster to digest

167
Q

T or F: Highly processed foods are digested faster and tend to have a higher GI rating

168
Q

T or F: Unprocessed grains have lower GI ratings because it takes longer to digest the food

169
Q

Eating food with low GI may help to:

A
  1. Control blood glucose levels
  2. Control cholesterol levels
  3. Control appetite
  4. Decrease risk of heart disease
  5. Decrease risk of Type 2 diabetes
170
Q

glycemic index of food multiplied by the carbohydrate (available) present in food

A

glycemic load

171
Q

measures both the quantity and quality of a carbohydrate’s effect on blood glucose and insulin release

A

glycemic load

172
Q

Glycemic load ranges

A

Low GL: 1-10
Medium GL: 11-19
High GL: 20 or more

173
Q

significant independent predictor of the risk of developing type 2 diabetes, and cardiovascular disease

A

long term consumption of a diet with high glycemic load

174
Q

may protect againstcolon cancer and breast cancer

A

GL and Health

FN 131 lec (12 decks)

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