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Nutrition > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

Classified according to the number of saccharide (basic ring structure) units that make up their structure

A

Carbohydrates

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2
Q

Carbohydrates structure

A

CHO

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3
Q

Example of carbohydrates

A

Monosaccharide
Disaccharide
Polysaccharide

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4
Q

Simple carbohydrates

A

Monosaccharide

Disaccharide

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5
Q

Complex carbohydrates

A

Polysaccharide

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6
Q

Examples of monosaccharides

A

Glucose
Fructose
Galactose

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7
Q

Examples of disaccharides

A

Sucrose
Lactose
Maltose

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8
Q

Examples of polysaccharides

A 
Digestible -
Starch
Glycogen
Indigestible -
Dietary Fiber
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9
Q

Building blocks for all carbohydrates
Require no digestion
Utilization is dependent on energy demands

A

Monosaccharides

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10
Q

Monosaccharides advantage

A

Used for immediate energy

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11
Q

Monosaccharides disadvantage

A

Stored as glycogen for later use

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12
Q

Basic single sugar in human metabolism
Form of sugar circulating in the blood
Prinary fuel for cells

A

Glucose

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13
Q

Primarily found in fruits and honey

A

Fructose

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14
Q

Manufactured by changing the glucose in cornstarch into fructose
Heavily used in processed food products

A

High-fructose corns syrups (HFCS)

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15
Q

Not usually found as free monosaccharide in the diet

Product of lactose digestion

A

Galactose

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16
Q

Simple double sugars

Composed of two single-sugar units linked together

A

Disaccharides

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17
Q

Sucrose composition

A

Glucose

Fructose

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18
Q

Lactose composition

A

Glucose

Galactose

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19
Q

Maltose composition

A

Glucose

Glucose

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20
Q

Common table sugar
Made from sugar cane or sugar beets
Used in the form of granulated, powdered, or brown sugar

A

Sucrose

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21
Q

Sugar in milk and formed in mammary glands
Only common sugar not found in plants
Less soluble and less sweet than sucrose
Remains in the intestine longer than others

A

Lactose

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22
Q

Not usually found as such in food form

Derived within the body from the intermediate digestive breakdown of starch

A

Maltose

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23
Q

Complex carbohydrates

Composed of many sugar units

A

Polysaccharides

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24
Q

Examples of polysaccharides

A

Starch
Glycogen
Fiber

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25
Q

Comprised of glucose monomers joined in alpha 1,4 linkages
Break down more slowly
Supply energy over a longer period of time

A

Starch

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26
Q

Types of starch

A

Amylose

Amylopectin

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27
Q

Simplest form:

Linear polymer

A

Amylose

28
Q

Branched form:

A

Amylopectin

29
Q

Examples of starchy food

A

Starchy vegetables
Grains
Legumes

30
Q

Examples of starchy vegetables

A

Root crops
Bulgur corn
Others

31
Q

Examples of grains

A 
Cereal
Pasta
Crackers
Bread
Baked goods
32
Q

Examples of legumes

A

Beans

Peas

33
Q

Flours, breads, or cereals that are produced from unrefined grain

A

Whole grains

34
Q

Anatomy of a grain

A

Bran layers
Inner germ
Endosperm

35
Q

Protects the seed

A

Bran layers

36
Q

Nourishment for the seed

A

Inner germ

37
Q

Energy for the seed

A

Endosperm

38
Q

Types of refined grains

A

Enriched

Fortified

39
Q

Refined grain products to which some vitamins and minerals are added back that were removed during the refining process
Fiber is not added back

A

Enriched

40
Q

Examples of enriched refined grains

A 
Addition of:
Riboflavin
Niacin
Thiamin
Folate
Iron
41
Q

Refined grain products to which nutrients are added in large amounts

A

Fortified

42
Q

Example of fortified refined grains

A

Iron-fortified rice

43
Q

Main storage form of glucose in the body - not a dietary carbohydrate
Formed within the body’s tissues

A

Glycogen

44
Q

Types of glycogen

A

Muscle glycogen

Liver glycogen

45
Q

Serves as fuel reserve for the synthesis of ATP during muscle contraction

A

Muscle contraction

46
Q

Sustain normal blood glucose levels during short-term fasting periods

A

Liver glycogen

47
Q

Cannot be digested by humans because of the lack of necessary enzymes
Can either be soluble or insoluble with water

A

Dietary Fiber

48
Q

Functions of dietary fiber

A

Feel full longer
Lowers blood lipids and cholesterol
Lowers colon cancer risk
Boost overall gut health

49
Q

Types of Fibre

A

Soluble

Insoluble

50
Q

Dissolve in water and slow down digestion to give that full feeling

A

Soluble fibre

51
Q

Add bulk to diet and help with constipation, have that “laxative” benefit

A

Insoluble fibre

52
Q

Examples of soluble fibre

A 
Outmeal
Lentils
Apples
Oranges
Nuts
Flax seeds
53
Q

Examples of insoluble fibre

A 
Barley
Couscous
Brown rice
Zucchini
Broccoli
Cabbage
54
Q

Food groups that provide needed dietary fiber

A

Whole grains
Legumes
Vegetables
Fruits with skin

55
Q

Functions of Carbohydrates

A 
Basic fuel supple
Reserve fuel supple
Muscle glycogen
Liver glycogen
CNS
Protein and fat sparing
56
Q

Carbohydrates absorption

A

Mouth
Liver
Stomach
Small Intestine

57
Q

How do carbohydrates affect our bloodstream

A

Glycemic Index
Glycemix Load
Insulin Index

58
Q

Measure of how quickly and significantly a given carb can raise the blood sugar

A

Glycemic Index

59
Q

Alternative measure to GI, based on GI multiplies by the serving size of ghe food

A

Glycemic Load

60
Q

Measures the amount of insulin the body produces in response to a particular food

A

Insulin Index

61
Q

GI =

A

(Glucose response to test food / glucose response to standard food (50g carb)) x 100

62
Q

GL =

A

(Carb content x GI) / 100

63
Q

Not always consistent with GI and GL

High-protein and high fat food stimulate stronger insulin responses

A

Insulin Index

64
Q

Increase in blood sugar results to

A

Insulin release
Insulin “unlocks” the cell
Higher glucose intake in cells

65
Q

Factors that affect adequate carbohydrate intake

A 
Body composition
Level of activity
Life stage
Intake
Goals

Nutrition (5 decks)

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