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Dietetics - Year One > Carbohydrates - EoNS > Flashcards

Carbohydrates - EoNS Flashcards

1
Q

What is the structure of CHO

A

●Cn:H2n:On
●They can be described as simple or complex
●Simple Carbohydrates - Monosaccharides & Disaccharides
●Complex Carbohydrates - Polysaccharides

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2
Q

Name three monosaccharides

A

Glucose, fructose and galactose

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3
Q

What is the main CHO in the body? What is it essential for and where is it found?

A

Glucose

●Also called Dextrose or blood sugar – level strictly controlled
●Essential fuel for some organs
●Honey, sugar, fruit & veg

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4
Q

Where is fructose found?

A

●Honey, fruit, veg and processed foods & drinks
●High fructose corn syrup - inexpensive sweetening agen

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5
Q

Where is galactose found?

A

Part of milk sugar (lactose) in milk

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6
Q

What are monosaccharides?

A

Single sugars

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7
Q

What are disaccharides?

A

Simple sugars made up of two monosaccharides

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8
Q

Name three disaccharides?

A

Lactose, sucrose, maltose

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9
Q

What makes up lactose and where is it found?

A

Lactose = glucose & galactose
●main carbohydrate in milk
●Present in milk and milk products, including chocolate & biscuits

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10
Q

What makes up maltose and where is it found?

A

Maltose = glucose & glucose

●Produced whenever starch is broken down during digestion or during the fermentation process to produce alcohol
●in germinating seeds, beer & cereals

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11
Q

What makes up sucrose and where is it found?

A

Sucrose = glucose & fructose

●Various forms e.g. table & brown sugar, molasses, golden syrup, honey, maple syrup
●Present in some fruit, vegetables & some grains
●Sugar cane & beet is refined & granulated to form sugar

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12
Q

What process creates disaccharides?

A

Condensation reaction

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13
Q

How do disaccharides break down to form monosaccharides?

A

Hydrolysis

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14
Q

What are intrinsic sugars?

A

Intrinsic – contained within plant cells e.g. apple

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15
Q

What are extrinsic sugars?

A

Extrinsic – free sugars e.g. present in milk, honey, foods with added sugar, or milk

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16
Q

What are Non-milk extrinsic sugars?

A

Non-Milk Extrinsic Sugars (NMES) are cariogenic & have potentially damaging health effects

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17
Q

Are the sugars present in honey, syrups and unsweetened fruit juice free sugars?

A

Yes

18
Q

Is the lactose in milk and milk products seen as free sugars

A

No

19
Q

Are dried, stewed & tinned fruit seen as free sugars?

A

No

20
Q

How many carbons does a oligosaccharide contain?

A

3-10

21
Q

Where in the GI tract are oligosaccharides resistant to digestion?

A

They are resistant to digestion in upper GI tract. They are digested by bacteria in the colon

22
Q

Where are oligosaccharides found?

A

Present in leeks, onions & beans

23
Q

What are polysaccharides/ complex carbohydrates made up of?

A

Polymers of glucose units – more than 10 units

24
Q

Storage form of glucose in the human body is…

A

Glycogen

25
Q

The plant storage form of glucose is…

A

Starch

26
Q

Plants also contain polysaccharides in the form of…

A

Fibre

27
Q

How much glycogen is stored in the liver and muscles?

A

Approx 450g of glycogen stored in liver & muscles

28
Q

Where is starch present?

A

Starch is present in
1. Grains e.g. rice, oats, barley
2. Pulses
3. Roots & tubers e.g. potato
4. Legumes e.g. peas & beans

29
Q

How are the glucose molecules arranged in starch?

A

The glucose molecules can either be arranged in a straight chain {Amylose} or a branched chain {Amylopectin}

30
Q

What is the amylose to amylopectin ratio?

A

Amylose:Amylopectin 25%:75%

31
Q

What are the 4 categories of fibre, how easy are they to digest and where are they found?

A

●Soluble Fibre – in water, easily digested, present in Oats & Barley
●Insoluble Fibre – harder to digest, present in grains & vegetables
●Resistant Starch – small group of starches that are resistant to digestion, undigested until it reaches the colon. Physically inaccessible to enzymes, Plant cell wall, Retrograded by heating and cooling
●NSP has both soluble and insoluble fractions

32
Q

What are the functions of carbohydrates

A

●Energy - Blood glucose, Essential fuel for brain (cannot use fat as an energy source)

●Component of cell membranes

●Mucopolysaccharides important in musculoskeletal system

33
Q

What are the functions of NSP, resistant starch and dietary fibre?

A

NSP, resistant starch & dietary fibre facilitates movement of contents through gut, soluble fraction of NSP may reduce cholesterol.

34
Q

Why are the products of starch digestion released slowly?

A

To maintain blood glucose level

35
Q

How are CHO stored?

A

●Glucose in present in plasma (4g)

●Small amount of glycogen in the liver (100g)

●Glycogen also present in the muscles (400g) {Glucose → Glycogen called Glucogenesis}

36
Q

What happens to excess glucose?

A

The excess glucose is converted to glycogen, once glycogen stores are full excess converted into fat and stored in adipose tissue

37
Q

How are monosaccharides digested?

A

Monosaccharides are easily absorbed – no digestion required

38
Q

How are disaccharides digested?

A

Disaccharides split into constituent monosaccharides by brush border enzymes in small intestine

39
Q

How are polysaccharides digested?

A

Polysaccharides are hydrolysed in stages to monosaccharides. They cross the gut wall into the bloodstream. This is done by:

●Physical – biting and churning
●Chemical – enzymes

Digestibility of starch varies according to the type, composition of the meal and between individuals

40
Q

How are carbohydrates absorbed?

A

●Simple diffusion – e.g. fat soluble materials
●Facilitated diffusion – carrier protein e.g. fructose
●Active transport – requires energy e.g. absorption of glucose

41
Q

How can the body make glucose when there’s an insufficient amount of CHO?

A

Glucose can be manufactured from proteins and part of fats (gluconeogenesis)

42
Q

Are fats good at producing glucose?

A

No

Dietetics - Year One (18 decks)

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