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Nutrition > Carbohydrates-EXAM 2 > Flashcards

Carbohydrates-EXAM 2 Flashcards

1
Q

what is the primary role of carbohydrates

A

to supply energy by conversion to glucose

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2
Q

what sugars are simple

A

monosaccharides and disaccharides

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3
Q

what sugars are complex

A

polysaccharides

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4
Q

what atoms are in a carbohydrate

A

carbon, hydrogen, and oxygen

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5
Q

how many carbon, hydrogen, a and oxygen atoms are in a carbohydrate molecule?

A

6, 12, 6

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6
Q

what is the sweetest sugar

A

fructose

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7
Q

what is the fruit sugar

A

fructose

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8
Q

glucose is also called

A

dextrose

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9
Q

what sugar is seldom free ion nature

A

galactose

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10
Q

what sugar is part of lactose

A

galactose

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11
Q

what does sucrose consist of

A

glucose and fructose

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12
Q

what does lactose consist of

A

glucose and galactose

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13
Q

what does maltose consist of

A

glucose and glucose

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14
Q

all disaccharides have

A

glucose

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15
Q

what is lactose intolerance

A

the inability to break down a lactose disaccharide

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16
Q

what does condensation do

A

links 2 monosaccharides together

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17
Q

what does hydrolysis do

A

breaks a disaccharide in two

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18
Q

polysaccharides are composed mainly of

A

glucose units

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19
Q

what saccharide should contribute to 45-60% of caloric intake

A

polysaccharide

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20
Q

what polysaccharide serves as a storage form of glucose in plants

A

starch

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21
Q

what polysaccharide serves as a form of glucose storage in animals

A

glycogen

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22
Q

where is glycogen stored in animals

A

in the liver and muscle

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23
Q

how does glycogen occur

A

through a condensation reaction

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24
Q

what is the richest food source

A

grains

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25
Q

what is the structural part of plants

A

fiber

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26
Q

phytates can bind some

A

minerals

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27
Q

what minerals can phytates bind

A

Zn, Fe, Ca, Mg, Cu

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28
Q

what are some examples of fibers

A

cellulose, hemicellulose, pectins, gums, mucilages, lignins

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29
Q

can humans digest cellulose?

A

no

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30
Q

what fibers are more fermentable

A

soluble

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31
Q

where are fermentable fibers digested

A

the colon

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32
Q

what are functional fibers

A

if a fiber is used as a supplement

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33
Q

what are some functions of viscous/soluble dietary fiber

A
  1. helps with heart disease/diabetes/weight control
  2. controls blood lipids and CVD
  3. decreases cholesterol- binds bile acids
  4. decreases the rate of glucose absorption-diabetes
  5. delays gastric emptying
  6. also used to treat diarrhea
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34
Q

what kind of dietary fiber is used in food prep to thicken jellies

A

viscous/soluble

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35
Q

what are some functions of insoluble dietary fiber

A
  1. helps with GI health
  2. decreases transit time in the small intestine
  3. prevents colon cancer, appendicitis, diverticulitis, hemorrhoids
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36
Q

what whole grain products provide 1-2 g of fiber per serving

A

1 slice of whole wheat, pumpernickel or rye.
1 oz of cereal
1/2 cooked barley, bulgar, grits, or oatmeal

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37
Q

most vegetable contain__ grams of fiber per serving

A

2-3

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38
Q

what vegetables provide 2-3 g of fiber per serving

A

1 cup raw bean sprouts
1/2 cooked broccoli, brussels sprouts, cabbage, etc.
1/2 chopped raw carrots or peppers.

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39
Q

fresh, frozen, and dried fruits have about __ g of fiber per serving

A

2

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40
Q

what fruits provide 2 g of fiber per serving

A

1 medium apple, banana, kiwi, nectarine, orange pear

1/2 cup of applesauce, blackberries, blueberries, raspberries, strawberries

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41
Q

many legumes provide about __ g of fiber per serving

A

6-8

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42
Q

what legumes proved 6-8 g of fiber per serving

A

1/2 cup cooked beans

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43
Q

what are dextrins

A

short chains of glucose units resulting from starch breakdown

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44
Q

where does most carbohydrate digestion occur

A

in the small intestine

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45
Q

what is the role of pancreatic amylase

A

to break down polysaccharide chains

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46
Q

what popular sweeteners have both fructose and glucose

A

honey and sugar

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47
Q

what are the end products of carbohydrate digestion

A

monosaccharides

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48
Q

monosaccharides travel to the __ via the __ after carbohydrate digestion

A

liver, portal vein

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49
Q

__ and __ share metabolic pathways with glucose

A

galactose, fructose

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50
Q

what monosaccharide is a key player in carbohydrate metabolism

A

glucose

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51
Q

glucose is stored as

A

glycogen

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52
Q

where is glycogen stored

A

in the liver

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53
Q

what is the ultimate goal of carb digestion

A

the absorption of glucose

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54
Q

what monosaccharide fuels most of the body’s cells

A

glucose

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55
Q

what is the definition of lactose intolerance

A

the inability to digest lactose due to lack of the enzyme lactase

56
Q

what causes lactose intolerance

A

the lack of the lactase enzyme can be due to intestinal damage

57
Q

what is the term pertaining to an immune response to the protein in milk

A

a milk allergy

58
Q

what are some symptoms of lactose intolerance

A

gas, pain or cramps in the lower belly, gurgling sounds, loose stools, diarrhea, bloating

59
Q

what happens in the intestine during lactose intolerance

A

lactose molecules remain in the intestine attracting H2O

60
Q

how many pounds of sugar a year do Americans consume

A

about 100

61
Q

how much energy intake should sugar be

A

5-10%

62
Q

what effects does a diet rich in complex CHO and Fiber have on a body

A

it is lower in fat, lower in energy, higher in vitamins and minerals

63
Q

what is the optimal functioning range for blood glucose

A

80-100mg/dL

64
Q

at what blood glucose range does hunger occur

A

60-65mg/L

65
Q

what parts of the body use glucose as an exclusive fuel source

A

the brain and nervous system

66
Q

what organ responds to changes in blood glucose levels

A

the pancreas

67
Q

if glucose levels are high, __ n the pancreas secrete __

A

beta cells, insulin

68
Q

__ is a hormone that acts to take glucose out of the blood and deposit it into cells

A

insulin

69
Q

what organ responds to changes in glucose levels

A

the pancreas

70
Q

how does the body respond to low glucose levels

A

alpha cells secrete glucagon

71
Q

__ is a hormone that brings glucose out of storage form in the liver

A

glucagon

72
Q

epinephrine is secreted by

A

the adrenal gland

73
Q

Muscle and liver take extra glucose and store long chains in the form of

A

glycogen

74
Q

true or false: glycogen ca be converted back to glucose

A

true

75
Q

the storage form of glucose is primarily in the

A

liver and muscles

76
Q

the emergency energy reserve of glycogen is in the

A

brain

77
Q

glucose is the fuel required by

A

the brain, nerve cells, and developing RBCs

78
Q

what happens to blood glucose after a high CHO meal

A

it rises and glucose enters cells through action of insulin

79
Q

where does glycogenesis occur

A

in the liver

80
Q

what is glycogenesis

A

excess glucose molecules link through condensation reaction to form glycogen

81
Q

what is glycogenolysis

A

the liver breaks down glycogen through hydrolysis

82
Q

if CHO is not eaten what happens in the body

A

the body devours its own proteins

83
Q

what conditions can occur when blood glucose regulation fails

A

diabetes, hypoglycemia

84
Q

what is polyphagia

A

excessive eating

85
Q

what his polydipsia

A

excessive thirst

86
Q

what is polyuria

A

excessive urination

87
Q

what are some causes of hyperglycemia

A

too much food, too little insulin or diabetes medicine, illness or stress

88
Q

is hyperglycemia sudden or gradual

A

gradual, could resulting diabetic coma

89
Q

is hypoglycemia sudden or gradual

A

sudden, may progress to insulin shock

90
Q

what are some symptoms of hyperglycemia

A

extreme thirst, frequent urination, dry skin, hunger, blurred vision, drowsiness, nausea

91
Q

what are some symptoms of hypoglycemia

A

shaking, fast heartbeat, sweating, dizziness, anxious, hunger, impaired vision, weakness/fatigue, headache, irritable

92
Q

what are two other names for type 1 diabetes

A

juvenile onset, insulin dependent diabetes mellitus

93
Q

is type one more common or less common

A

less

94
Q

what is the body’s issue with diabetes type 1

A

the pancreas is unable to synthesize insulin

95
Q

how does one help with type 1 diabetes

A

injection of insulin is needed for cells to take up blood sugar it cannot be taken orally

96
Q

what is the most common form of diabetes

A

type 2

97
Q

what is the old name for type 2 diabetes

A

adult onset

98
Q

what is the body’s issue with type 2 diabetes

A

the cells are resistant to insulin

99
Q

what is a major factor of type 2

A

obesity

100
Q

what type of diabetes increases risk with age

A

type 2

101
Q

what are some effects of diabetes

A
  1. diseases of the blood vessels and nerves
  2. 80% of people with diabetes die as a result of CV disease
  3. Impaired circulation-strokes/heart attacks
  4. impaired vision
  5. loss of sensation of limbs
  6. infections- bacteria feed on glucose-rich blood
102
Q

protein to glucose is called

A

gluconeogenesis

103
Q

what are ways to help manage type 1

A

diet, exercise, insulin, carb counting, provide even amounts of carbs throughout the day

104
Q

what are ways to help manage type 2

A

weight control, provide even amounts of carbs throughout the day, carb counting, decreases fat intake unless monounsaturated fats

105
Q

what are three diet for diabetes methods

A

the plate method, carb counting, and exchange lists

106
Q

what is the normal recommendation of carbs per meal

A

45-60g

107
Q

1 piece of bread or 1/2 cup of pasta or rice are __ grams of CHO

A

15

108
Q

1/2 of starchy vegetables are __ g of CHO

A

15

109
Q

1/2 of cooked or raw veggies are __ g of CHO

A

5g

110
Q

1 small fruit or 1/2 cup is __ g of CHO

A

15

111
Q

1 cup of milk or milk products is __g of CHO

A

12

112
Q

proteins foods and fats/oiils have how many g of CHO

A

0`

113
Q

diets rich in complex CHOs decrease the risk of

A

heart disease, certain cancers, diabetes, and GI disorders

114
Q

CHO consists of __-__% of kcals

A

45-65

115
Q

the RDA is __g of CHO

A

130g/day

116
Q

__% or less of concentrate sugar should come from CHO

A

10

117
Q

the ACS recommends __-__g CHO daily

A

20-35

118
Q

define glycemic effect of food

A

Extent to which a food raises blood glucose concentration and elicits an insulin response

119
Q

the glycemic effect of food depends on

A
  1. digestibility of starch
  2. interaction of starch and protein
  3. amount of starch and protein
  4. other constituents that may bind starch
  5. consistency of food
  6. combination of foods eaten at one time
120
Q

define the glycemic index

A

the method of classifying foods according to their potential for raising blood glucose

121
Q

true or false: the glycemic index is relevant with mixed meals

A

false

122
Q

what is the best way to control total energy intake

A

glycemic index

123
Q

what are some effects of dietary protein

A

glucagon secretion, opposes insulin and helps maintain BS within a normal range

124
Q

what re some sugar alternatives

A

sugar alcohols, stevia, artificial sweeteners such as aspartame

125
Q

what sugar alternative provides half as much energy as sucrose but is not as sweet

A

sugar alcohols

126
Q

what is a downside to sugar alcohols

A

may cause diarrhea because they sit in the intestines for extended time and draws water

127
Q

what is a benefit of sugar alcohols

A

they do not contribute to dental cavities

128
Q

what sugar alternative is used in chewing gum

A

sugar alcohols

129
Q

what sugar alternative is an herbal product and is generally recognized as safe

A

stevia

130
Q

what are two examples of artifice sweeteners

A

saccharin and aspartame

131
Q

what are two added benefits of artifice sweeteners

A

no added energy and do not contribute to dental cavities

132
Q

what artificial sweetener was removed from the list of cancer causing substances in 2000

A

saccharin

133
Q

aspartame contains __ an amino acid

A

Phenylalanine

134
Q

what is Phenylketonuria

A

a disease in which people cannot metabolize PHE

135
Q

what is a result of phenylketonuria

A

Accumulation is toxic to the developing nervous system and causes irreversible brain damage

Nutrition (8 decks)

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