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2A Nutrition in Dentistry Midterms > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

______
• a major and most important source of energy

A

Carbohydrates

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2
Q

Carbohydrates
• sugars that come in two main forms - ______ and ______

A

simple, complex

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3
Q

Carbohydrates
• ______, ______, ______, ______, and ______ are all carbohydrates

A

rice, pasta, bread, fruits, vegetables

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4
Q

Carbohydrates
• main unit is ______

A

monosaccharide

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5
Q

glucose formula:

A

C6H12O6

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6
Q

Main Carbohydrates Staples by Region

Asia:

A

Rice

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7
Q

Main Carbohydrates Staples by Region

Middle East:

A

Wheat

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8
Q

Main Carbohydrates Staples by Region

Great Britain:

A

Barley and Oats

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9
Q

Main Carbohydrates Staples by Region

Pacific Islands:

A

Taro root

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10
Q

Main Carbohydrates Staples by Region

Africa:

A

Cassava root

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11
Q

Main Carbohydrates Staples by Region

America:

A

Potatoes

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12
Q

Main Carbohydrates Staples by Region

South America:

A

Quinoa

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13
Q

Main Carbohydrates Staples by Region

Central America:

A

Corn and Rice

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14
Q

Classification

Simple Carbohydrates:

A

Monosaccharide
Disaccharide

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15
Q

Classification

Complex Carbohydrates:

A

Polysaccharide

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16
Q

Classification

Monosaccharides:

A

Glucose
Fructose
Galactose

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17
Q

Classification

Monosaccharide

blood sugar:

A

Glucose

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18
Q

Classification

Monosaccharide

fruit sugar:

A

Fructose

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19
Q

Classification

Monosaccharide

milk sugar:

A

Galactose

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20
Q

Classification

Disaccharides:

A

Sucrose
Maltose
Lactose

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21
Q

Classification

Disaccharide

glucose + fructose = table sugar:

A

Sucrose

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22
Q

Classification

Disaccharide

glucose + glucose = flavoring:

A

Maltose

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23
Q

Classification

Disaccharide

glucose + galactose = milk:

A

Lactose

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24
Q

Classification

Polysaccharides:

A

Glycogen
Starch
Fibers

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25
Q

Classification

Polysaccharide

amylose and amylopectin:

A

Starch

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26
Q

Classification

Polysaccharide

soluble and insoluble:

A

Fibers

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27
Q

M o n o s a c c h a r i d e s

______
• is also called dextrose or blood sugar

A

Glucose

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28
Q

M o n o s a c c h a r i d e s

______
• naturally abundant in many fruits, such as grapes, oranges, dates, and some vegetables, including fresh corn

A

Glucose

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29
Q

M o n o s a c c h a r i d e s

______
• can be stored as glycogen in muscle and the liver, or if consumed in excess

30
Q

M o n o s a c c h a r i d e s

______
• Can be converted to fat for future energy supply

31
Q

M o n o s a c c h a r i d e s

______
• also known as levulose

32
Q

M o n o s a c c h a r i d e s

______
• found naturally in honey and fruits

33
Q

M o n o s a c c h a r i d e s

______
• sweetest of the monosaccharides and a product of the digestion of sucrose

34
Q

M o n o s a c c h a r i d e s

______
• product of lactose digestion

35
Q

M o n o s a c c h a r i d e s

______
• milk sugar

36
Q

M o n o s a c c h a r i d e s

______
• rarely found in nature

37
Q

M o n o s a c c h a r i d e s

______
• physiologically, it is a constituent of nerve tissue and is produced from glucose during lactation

38
Q

Disaccharides

______
• the most common form is granulated table sugar

39
Q

Disaccharides

______
• glucose + fructose

40
Q

Disaccharides

______
• a product of sugar cane or sugar beets

41
Q

Disaccharides

______
• also found in molasses, maple syrup, maple sugar, some fruits and vegetables.

42
Q

Disaccharides

______
• sugar in milk

43
Q

Disaccharides

______
• glucose + galactose

44
Q

Disaccharides

______
• product of fermentation of milk, some of the lactose is converted to ______ giving buttermilk and yoghurt their characteristic flavors

A

Lactose, lactic acid

45
Q

Disaccharides

______
• also called malt sugar

46
Q

Disaccharides

______
• does not occur naturally

47
Q

Disaccharides

______
• created in making bread and brewing beer

48
Q

Disaccharides

______
• present in some processed cereals and baby foods

49
Q

Polysaccharides

______
• the storage form of energy in plants

50
Q

Polysaccharides

Starch
• the arrangement of glucose molecules determines whether the starch is ______ or ______

A

amylose, amylopectin

51
Q

Polysaccharides

Starch
______
straight-chain glucose molecules

52
Q

Polysaccharides

Starch
______
branched chains of glucose molecules

A

Amylopectin

53
Q

Polysaccharides

______
• most highly branched chain of glucose units storage form of energy in humans and animals

54
Q

Polysaccharides

______
• in the liver– it helps maintain blood glucose levels

55
Q

Polysaccharides

______
• it is a reservoir of energy for working muscles

56
Q

Polysaccharides

______
• ingredient in food that is usually referred to as roughage or bulk and is not used by the body for energy

57
Q

Polysaccharides

______
• Found exclusively in plants, thousands of glucose units bonded together to give form and structure found

58
Q

According to American Dental Association, dental caries is a:

A

“biofilm-mediated, sugar-driven, mulifactorial, dynamic disease that results in the phasic demineralization and remineralization of dental hard tissues“

59
Q

______
Is a graph that shows what happens after the consumption of sugar concerning dental caries.

A

STEPHAN CURVE

60
Q

STEPHAN CURVE

NORMAL PH:

61
Q

STEPHAN CURVE

BUFFERING EFFECT:

62
Q

STEPHAN CURVE

ACIDIC PH:

63
Q

STEPHAN CURVE

BRUSH YOUR TEETH:

64
Q

Systemic Diseases Associated with Intake of Carbohydrates

______
• A condition in which the blood sugar (glucose) level is lower than normal

A

Hypoglycemia

65
Q

Systemic Diseases Associated with Intake of Carbohydrates

______
• A metabolic state that occurs when your body burns fat energy instead of glucose

66
Q

Systemic Diseases Associated with Intake of Carbohydrates

______
• a chronic, metabolic disease characterized by elevated levels of blood glucose (blood sugar) which leads over time to serious damage to the heart, blood vessels, eyes, kidneys and nerves.

A

Diabetes Melitus

67
Q

Systemic Diseases Associated with Intake of Carbohydrates

______
• The abnormal or excessive fat accumulation that presents risk to health. A body mass index (BMI) Over ______ is considered overweight, and over ______ is already obese.

A

Obesity, 25, 30

68
Q

______ is a person’s weight in kilograms divided by the square of height in meters. BMI is an inexpensive and easy screening method for weight categories—underweight, healthy weight, overweight, and obesity. (CDC)

A

Body mass index (BMI)

69
Q

Systemic Diseases Associated with Intake of Carbohydrates

______
• a general term for conditions affecting the heart or the blood vessels. It is usually associated with a build-up of fatty deposits inside the arteries (atherosclerosis) and an increased risk of blood clots.

A

Cardiovascular Diseases

70
Q

Systemic Diseases Associated with Intake of Carbohydrates

______
• Diseases that affect the gastrointestinal tract from the mouth, esophagus, stomach, small and large intestines to the anus.

A

Gastrointestinal Diseases

2A Nutrition in Dentistry Midterms (6 decks)

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