Carbohydrates Flashcards
How much is carbohydrates recommended to take up in the diet?
45-60%
What characterizes complex carbohydrates?
Not sweet tasting, insoluble in water, don’t form crystals
Mention some monosaccharides
Glucose, fructose, galactose
Mention some disaccharides
Sucrose, maltose, lactose
How are Glycemic Index values calculated?
GI = ( test meal / standard meal ) *100%
Standard meal (reference) is pure glucose, that has a set value of GI=100
What is the definition of glycemic carbohydrate?
Can be digested by carbohydrate-degrading digestive enzymes and be absorbed in the small intestine.
results in an increase of the blood glucose
What is the definition on non-glycemic carbohydrates?
- Resistant to digestive carbohydrate degrading enzymes
- Do NOT increase blood glucose concentration
- Fermented in the large intestine by microorganism
What is the definition of Glycemic index (GI)?
The extent to which it raises the blood glucose concentration compared with an equivalent amount of a reference carbohydrate
Hvor meget energi er der i 1 gram karbohydrat?
4 kcal (16 kilojoule) pr gram karbohydrat
Hvilke 3 monomere er de eneste vi kan optage?
Glukose, fruktose og glaktose
Mention two types of starches
Amylose, amylopectin (polysaccharide).
Both are glucose polymers
How are the glucose molecules in glycogen bound?
alfa-1,4 bounds in straight polymer and alfa-1,6 in to the branched polymers
Why does cooking and processing food elevate the GI of the carbohydrate?
- When cooked the starch molecules absorb water and become disposed to digestive enzymes
- Blending/grinding also breaks down and makes the starches more available
What happens to fiber in the large intestine?
- If water-soluble, it is fermented into SCFA (short chain fatty acids).
- If not water soluble, fermentation is limited
What happens to fiber in the small intestine?
Dietary fiber are resistant to digestion and absorption in the small intestine
