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Food Technology > Carbohydrates > Flashcards

Carbohydrates Flashcards

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1
Q

Are carbohydrates macro nutrients or micro nutrients?

A

Macro nutrients

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2
Q

What chemical compounds are carbohydrates made from?

A

CHO (carbon, hydrogen, oxygen)

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3
Q

What are the 2 types of carbohydrates?

A

1) Sugar - simple carbs

2) Complex carbohydrates

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4
Q

What are the functions of carbohydrates in the diet?

A
  • Provide body with energy for physical activity
  • Provide body with energy to maintain bodily functions
  • Provide NSP (fibres) for digestion
  • Sugars sweeten and flavour foods
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5
Q

What are the 2 types of simple carbohydrates?

A

Monosaccharides

Disaccharides

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6
Q

What is the difference between monosaccharides and disaccharides?

A

Monosaccharides are one unit whereas disaccharides are 2 monosaccharides

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7
Q

Give 3 examples of monosaccharides and their functions.

A

Glucose - simple sugar molecule
Fructose - sugar found it fruits and plants
Galactose - formed during digestion of lactose (milk sugar)

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8
Q

Give 3 examples of disaccharides and their functions.

A

Lactose - milk sugar
Maltose - result of fermentation of cereal grains
Sucrose - known as ‘sugar’, contains no other nutrients and its function is to provide energy in the diet. - Comes from sugar beet or cane

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9
Q

What are the sources of free and non-free sugars?

A

Non-free - cells in fruits and vegetables

Free sugars - cakes sweets etc.

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10
Q

What is glycaemic index?

A

How quickly carbohydrates affect blood sugar levels.

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11
Q

What does it mean when a food has a high glycaemic index?

A

Those foods are digested quickly by the body and cause a rise in blood sugar levels.

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12
Q

What does it mean when a food has a low glycaemic index?

A

They are digested slowly and give slow energy release, usually these foods are wholemeal and are complex carbs.
- Gradual rise in blood sugar levels

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13
Q

What are complex carbohydrates?

A
  • Polysaccharides formed from many glucose units.
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14
Q

What nutrients do starchy foods contain?

A
  • B-Vitamins
  • Iron
  • Calcium
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15
Q

What are the differences between starches and sugars?

A

Starches take longer to digest than sugars and give a fuller feeling ensuring that obesity is avoided as you eat less.

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16
Q

What are the sources of starches?

A

Plant sources - grain, fruit and veg etc.

17
Q

What proportion of the diet should be made up of starchy carbohydrates?

A

1/3

18
Q

What are the functions of starch in the diet?

A
  • Provide energy (broken down into simple sugars in the digestive system)
  • Adds bulk to the diet
  • Gives feeling of fullness
  • Excess converted to fat
19
Q

What is dietary fibre?

A

Otherwise known as NSP (non-starch polysaccharide), it is non-digestible cellulose found in plant.

20
Q

What happens to dietary fibre in the body?

A
  • Passes through the digestive system, absorbs moisture and provides bulk
  • Pushes other food through the system and cleans intestine wall of bacteria.
21
Q

For 2-5, 6-10, 11-16, 17+ what are the recommended daily intakes?

A

15, 20, 25, 30g

22
Q

What are the functions of dietary fibre?

A
  • Holds water keeping faeces soft and bulky
  • Helps prevent bowel disorders (constipation, bowel cancer, diverticular disease, appendicitis and haemorrhoids (piles))
  • Helps body weight control as high fibre food is filling
  • High fibre diets lower cholesterol levels and prevent diabetes
23
Q

What is the difference between soluble and insoluble fibres?

A

Insoluble - absorb water, increase bulk making the faeces soft and easy to excrete
Soluble - slow down digestion and carb absorption, controlling blood sugar levels giving you a feeling of satiety.

24
Q

What are the consequences of excess carbohydrate consumption?

A
  • Obesity, diabetes as extra carbs are fat
  • If sugar not used > stored as fat
  • Sugary foods > tooth decay (dental caries)
  • Rise in blood sugar levels - type 2 diabetes
25
Q

What are the consequences of deficiency of carbohydrates?

A
  • Drop in blood sugar levels
  • Causes hunger, dizziness, nausea, tiredness, energy loss
  • If no energy, protein used weakening muscles.

Food Technology (14 decks)

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