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F&N > Carbohydrates and Diabetes > Flashcards

Carbohydrates and Diabetes Flashcards

1
Q

what are the elements of carbohydrates?

A

carbon, hydrogen and oxygen

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2
Q

state the 2 functions of carbohydrates

A
  • carbohydrates provides a source of energy

- carbohydrates aids in digestion

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3
Q

explain how carbohydrates help to provide a source of energy

A

carbohydrates can be broken down into glucose to provide energy. it is stored as glycogen if it is not used.

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4
Q

explain how carbohydrates aids in digestion

A

carbohydrates aids in digestion by contributing non-starch polysaccharides (NSP). this helps in the elimination of waste by adding bulk and also helps to lower blood cholesterol.

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5
Q

what are the different types of carbohydrates?

A

simple carbohydrates and complex carbohydrates

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6
Q

what are the 2 types of simple carbohydrates?

A

monosaccharides (1) and disaccharides (2)

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7
Q

what are some examples of monosaccharides?

A

glucose,galactose and fructose (good girl friend)

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8
Q

describe monosaccharides

A

it is a single molecule

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9
Q

describe the solubility of monosaccharides in water

A

they are soluble in water

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10
Q

describe the sweetness of monosaccharides

A

it is sweet

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11
Q

state some sources of each monosaccharide

A

glucose - ripe fruits/honey
galactose - milk
fructose - ripe fruits

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12
Q

what are some examples of disaccharides?

A 
sucrose = glucose + fructose (small)
maltose = glucose + glucose (medium)
lactose = glucose + galactose (large)
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13
Q

describe disaccharides

A

it is a double molecule

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14
Q

describe the solubility of disaccharides in water

A

it is soluble in water

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15
Q

describe the sweetness of disaccharides

A

it is sweet

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16
Q

state some sources

A

sucrose - table sugar/sugar cane
maltose - malt sugar from barley
lactose - milk sugar

17
Q

what is a type of complex carbohydrate?

A

polysaccharides (more than 3)

18
Q

what are some examples of polysaccharides?

A

glycogen, starch, cellulose and pectin

19
Q

describe polysaccharides

A

it has many molecules

20
Q

describe the solubility of polysaccharides in water

A

it is insoluble in water

21
Q

describe the sweetness of polysaccharides

A

it is not sweet

22
Q

what are some sources of polysaccharides?

A

glycogen - stored in liver/muscle
starch - found in grains/tubers
cellulose - vegetables/fruits
pectin - citrus fruits/apples

23
Q

suggest some ways to reduce sugar intake

A
  • choose foods labelled ‘no sugar added’, ‘unsweetened’, ‘low in sugar’ or ‘sugar-free’
  • use sugar substitutes instead of adding sugar to food and beverages
  • use spreads such as jams,kaya or marmalade sparingly
  • avoid sugar loaded desserts
  • sparingly consume sugar-filled drinks such as soda, energy drinks and bubble teas
  • consume whole-grain foods
24
Q

what are the effects of excessive sugar intake?

A

type 1 and type 2 diabetes

25
Q

what is the nature of type 1 diabetes?

A

it is juvenile onset (genetic)

26
Q

define type 1 diabetes

A

it is where the body is unable to produce insulin

27
Q

who gets type 1 diabetes?

A
  • people who are below 35 years of age

- genetically inherited

28
Q

what is the impact of both type 1 and type 2 diabetes?

A
  • glucose will remain longer in the bloodstream instead of being used for energy
  • untreated may cause damage to organs such as the eyes, kidney, feet and nervous system
29
Q

what are some treatments for people with type 1 diabetes?

A
  • an insulin injection before every meal

- frequent blood sugar monitoring

30
Q

what is the nature of type 2 diabetes?

A

it is adult onset

31
Q

define type 2 diabetes

A

it is where the body is unable to respond or use the insulin being produced

32
Q

who gets type 2 diabetes?

A
  • people who have a diet high in fats, sugar and salt
  • people who have an inactive lifestyle
  • people who are overweight and obese
33
Q

what are some treatments for people with type 2 diabetes?

A
  • metaformin (drug) medication
  • weight loss or regular exercise
  • frequent blood sugar monitoring
34
Q

what are some effects of insufficient sugar intake?

A
  • weight loss (in the long run)
  • disruptions to normal body functions
  • extreme tiredness
  • loss in concentration
35
Q

what is glycemic index?

A

it refers to a set of values assigned to food based on how slowly or quickly these foods can cause an increase in blood glucose levels

F&N (16 decks)

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