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Nutrition and Diet Therapy > CARBOHYDRATES > Flashcards

CARBOHYDRATES Flashcards

1
Q

are organic compounds composed of carbon, hydrogen and oxygen

A

Carbohydrates

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2
Q

Carbohydrates Usually occurs in ratio _______________

A

2:1 (H2O)

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3
Q

Provides the major source of energy for the body

A

Carbohydrates

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4
Q

Plays a significant role in providing cells with energy and supporting the normal functioning of the body.

A

Carbohydrates

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5
Q

Functions of Carbohydrates

A
  • Major source of energy for the body: Every gram of glucose yields 4 kcal
  • Protein sparing action
  • Influences metabolism of fat
  • Insoluble, indigestible CHO aids in normal elimination
  • Supplies significant quantities of proteins, minerals and B vitamins
  • Influences specific functions in bodily systems and processes
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6
Q

Simplest form of carbohydrates

A

Monosaccharides

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7
Q

Require no digestion and absorbed directly into the bloodstream from the small intestine

A

Monosaccharides

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8
Q

glucose is also known as

A

dextrose

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9
Q

principal form of CHO most easily used by the body

A

glucose

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10
Q

Blood sugar

A

glucose

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11
Q

Circulates in the blood, main source of energy of CNS and brain

A

glucose

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12
Q

Normal blood glucose range:

A

70—120 mg/dl

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13
Q

Needs insulin to be taken into cells where energy is released

A

glucose

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14
Q

Sweetest simple sugars

A

fructose

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15
Q

Provides the characteristic taste of honey and fruits

A

fructose

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16
Q

fructose absorbs in the ___________________________

A

small intestine

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17
Q

Some infants are born with an inability to metabolize galactose, a condition called

A

galactosemia

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18
Q

Rarely found in nature or free in foods

A

galactose

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19
Q

Produced from lactose (milk sugar)

A

galactose

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20
Q

galactose absorbs in the ___________________________

A

small intestine

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21
Q

Consists of two single carbohydrate (monosaccharide) bound together

A

Disaccharides

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22
Q

Glucose + fructose

A

sucrose

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23
Q

sucrose

A

Glucose + fructose

24
Q

also known as “table sugar” - granulated, powdered or brown sugar

A

sucrose

25
Q

sources of sucrose

A

sugar cane and beets, fruits, vegetables, sweet food production

26
Q

Galactose + glucose

A

lactose

27
Q

lactose

A

Galactose + glucose

28
Q

also known as “milk sugar” - found in milk and milk products

A

lactose

29
Q

less soluble and less sweet than sucrose

A

lactose

30
Q

remains in the intestine longer than other sugars and encourages growth of useful bacteria

A

lactose

31
Q

favors calcium and phosphorous assimilation

A

lactose

32
Q

Glucose + glucose

A

maltose

33
Q

maltose

A

Glucose + glucose

34
Q

Composed of many molecules of simple sugars

A

Polysaccharides

35
Q

Commonly known as complex sugars

A

Polysaccharides

36
Q

Storage form of plant carbohydrate

A

starch

37
Q

starch is broken down by ______________ to provide _______________

A

GI tract; glucose

38
Q

Most significant polysaccharide in human nutrition

A

starch

39
Q

Supplies energy over a longer period of time

A

starch

40
Q

Formed as intermediate products in the breakdown of starch

A

dextrins

41
Q

Also known as Fiber

A

cellulose

42
Q

Human digestive enzymes _________ breakdown fiber

A

cannot

43
Q

Provides bulk that thickens chyme and eases work of GI tract

A

cellulose

44
Q

cellulose is classified as:

A

Soluble (fruits, legumes, oats, barley) and Insoluble (wheat brans, corn brans, whole grain breads)

45
Q

Colloidal polysaccharides having a gel quality

A

pectins

46
Q
  • Sources include fruits and is used as a gelling agent
A

pectins

47
Q

Used as a stabilizer and adhesive

A

pectins

48
Q

glycogens are also known as

A

animal starch

49
Q

are formed from glucose and stored in liver and muscle tissues

A

glycogens

50
Q

glycogens food sources include _____________________________

A

meats and seafoods

51
Q

helps the liver convert glycogen to glucose as needed by the body

A

glucagon

52
Q

Secreted by parotid glands

A

amylase

53
Q

DIGESTION OF CARBOHYDATES

A
  1. Mouth - Mechanical digestion
    Ptyalin - Amylase; Chemical digestion
    - Secreted by parotid glands
    - breaks down starch to dextrin and maltose
  2. Stomach - Stomach acid and enzymes halt amylase action
    - action by ptyalin may continue to a minor degree
  3. Small Intestine - Intestinal enzymes and pancreatic amylase continue breakdown of simple CHO
    - Brush border cells secrete specific enzymes for disaccharide hydrolysis
    Maltase (Maltose –> glucose + glucose)
    Sucrase (Sucrose—> glucose + fructose)
    Lactase (Lactose—> Galactose + glucose)
    - The above monosaccharides are then absorbed
  4. Large Intestine - Fiber continues through the GI tract and are either digested by bacteria or passed out of the body
54
Q

Potential negative effects of fiber include

A

reduced absorption of vitamins, minerals, protein, and calories.

55
Q
A

Nutrition and Diet Therapy (16 decks)

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