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NUTR2101 > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

What atoms make up CHO?

A

Carbon, hydrogen and oxygen

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2
Q

How are carbs produced?

A

By plants via photosynthesis

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3
Q

What are complex carbs?

A

Oligo/polysaccharides such as starch, glycogen and fibre

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4
Q

Name 3 monosaccharides

A

Glucose
Fructose
Galactose

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5
Q

Name 3 disaccharides

A

Lactose
Maltose
Sucrose

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6
Q

What does lactose comprise of?

A

Glucose + Galactose

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7
Q

What does maltose comprise of?

A

Glucose + Glucose

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8
Q

What does sucrose comprise of?

A

Fructose + Glucose

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9
Q

What are sugar alcohols used for

A

Low calorie sweeteners

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10
Q

Name 3 sugar alcohols

A

xylitol
mannitol
sorbitol

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11
Q

What is the role of CHO?

A

Primary source of energy for the body
Exclusive energy source for RBCs
Maintaining blood glucose for homeostasis

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12
Q

What is the mechanism of glucose uptake

A

Insulin dependant via GLUT 4 transporter

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13
Q

What is the mechanism of fructose uptake

A

Non-insulin dependant

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14
Q

What is Galactosemia

A

An inborn error of metabolism in which galactose metabolism is inhibited due to galactokinase enzyme deficiency

Galactose build up results in bacterial infections, mental retardation and cataracts

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15
Q

What are pentose monosaccharides?

A

Ribose and deoxyribose (in RNA and DNA)

Made by the body in the pentose phosphate pathway

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16
Q

What bonds are found in maltose?

A

Alpha 1-4 glycosidic bond

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17
Q

what bonds are found in sucrose?

A

Alpha 1-4 glycosidic bond

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18
Q

What bonds are found in lactose?

A

Beta 1-4 glycosidic bonds

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19
Q

Explain a lactose intolerance

A

Primary: lack of lactase enzyme in adulthood as a result of weaning, which is the default for adults however many people develop lactase persistance

Secondary: in lactase persistence phenotypes, LI is
associated with damage of the lactase producing cells

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20
Q

What are oiligosaccharides?

A

Containing 3-10 saccharides

e.g. raffinose

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21
Q

What are polysaccharides?

A

containing >10 saccharides

e.g. starch and cellulose

22
Q

Explain the structure of starch

A

Consists of amylose (alpha 1-4 bonds only) and amylopectin (alpha 1-4 and 1-6 bonds which cause branching)

23
Q

What is the body’s glycogen storage capacity?

A

Up to 120g in the liver

~300g in muscles (depending on muscle mass and training status)

24
Q

What is glycogen storage disease?

A

An inborn error of metabolism in which the body cannot convert glycogen to glucose due to various enzyme mutations

Causes poor growth, limited energy, risk of hypoglycaemia and liver enlargement

25
Q

Where are GLUT 1 found?

A

red blood cells
brain
kidney
colon

26
Q

Where are GLUT 2 found?

A

Small intestine
liver
kidneys

27
Q

Where are GLUT 3 found?

A

Brain
Placenta
Kidney

28
Q

Where are GLUT 4 found?

A

Skeletal muscle
Heart
Adipose tissue

INSULIN DEPENDANT

29
Q

Where is GLUT 5?

A

Small intestine

30
Q

What hormone promotes a decrease in blood glucose levels?

A

Insulin

31
Q

Which hormones promote and increase in blood glucose levels?

A 
Glucagon
cortisol
epinephrine/ norepinephrine
noradrenaline/ adrenaline
growth hormone
32
Q

what is the AMDR for carbs?

A

45-65% of total energy intake

33
Q

What is GI

A

GI ranks carbohydrate containing foods based on their

effect on blood sugar levels over two hours post-ingestion

34
Q

Factors effecting the GI of a meal

A

• Amylose to amylopectin ratio
• Degree of processing. E.g. whole meal flour vs refined
flour; micronised starch versus whole grain
• Fat content of food /meal (e.g. lactose in whole fat milk
versus low fat milk)
• Acidity ( affects amylase activity and gastric emptying)
• Sugar content + type of sugar
• Other macronutrient contained in the food /meal
• Ripeness of fruit. Why?
• Fiber content. Why?

35
Q

What is GL?

A

Based on the amount of carbohydrate (CHO) in the food serving consumed. Multiply the amount of CHO by the GI value of the food divide by 100

36
Q

Give examples of soluble fibres

A
  • oats
  • nuts and seeds
  • legumes
  • beans and lentils
  • apples, berries, pears
37
Q

Give examples of insoluble fibre?

A
  • whole wheat
  • brown rice
  • whole grain breads, cereals pastas
  • carrots, cucumbers, celery
38
Q

Functions of fibre

A
  • Promoting bowel health
  • Preventing obesity/ weight gain
  • Blood glucose control
  • Reducing plasma cholesterol
  • Promoting gut health (microbiome)
39
Q

What is gut dysbiosis

A

Pathogenic harmful microbes in the gut cause inflammation and an immune response in the body

40
Q

what is the AI for fibre for men and women?

A

Men: 30g
Women: 25g

41
Q

What are probiotics?

A

foods/ supplements providing the live micro-organisms to populate the GIT adequately

42
Q

What are prebiotics?

A

dietary or supplemental constituents which provide substrate for bacterial fermentation and growth

43
Q

What defines digestible and indigestible carbohydrates?

A

Digestible carbs are those which the body capable of digesting with correct enzymes

Indigestible carbs are those with dietary fibre which th body is unable to break down

44
Q

What does amylase do?

A

Break alpha 1-4 glycosidic bonds

45
Q

Why is fructose good for diabetics?

A

It does not acutely raise blood sugar levels and is lower GI than starch and glucose

46
Q

What is the correlation between fructose and fatty liver disease?

A

Fructose overconsumption directly produces fatty liver, which in turn directly creates insulin resistance. Fructose is five to ten times more likely than glucose to cause fatty live

47
Q

What factors increase fermentability?

A

RS2 and RS3
Beta glucans
Gums
Inulin

48
Q

What decreases fermentability?

A

RS1
Cellulose
Lignin

49
Q

How is yoghurt easier to digest for someone with a lactose intolerance?

A

fermentation to make yoghurt

“digests” some of the lactose, and the bacteria used in the fermentation also produce lactase

50
Q

What is alpha diversity?

A

HEALTHY MICROBIOTA = ALPHA DIVERSITY

ALPHA DIVERSITY= RICHNESS & EVENNESS IN SPECIES

NUTR2101 (35 decks)

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