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Nutrition > Carbohydrates in Nutrition > Flashcards

Carbohydrates in Nutrition Flashcards

1
Q

Are carbohydrates essential in the diet?

A

No

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2
Q

What is the average persons carbohydrate consumption composed of?

A 
Monosaccharides = glucose and fructose
Disaccharides = sucrose and lactose
Polysaccharides = starch and glycogen
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3
Q

What is sucrose composed of?

A

Glucose and fructose

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4
Q

What is lactose composed of?

A

Glucose and galactose

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5
Q

What is maltose composed of?

A

Glucose and glucose

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6
Q

What is the average daily intake of carbohydrates?

A

300g

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7
Q

What is the largest carbohydrate component of the diet?

A

Starch

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8
Q

What two forms is starch found in?

A

Amylose and amylopection

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9
Q

What is the structure of amylose?

A

Glucose monomers joined by alpha 1,4 glycosidic bonds

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10
Q

Can amylose be tightly packed?

A

Yes

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11
Q

Is amylose readily digested?

A

No

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12
Q

What is the structure of amylopectin?

A

Glucose monomers joined by alpha 1,4 and alpha 1,6 glycosidic bonds

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13
Q

Can amylopectin be tightly packed?

A

No

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14
Q

Is amylopectin readily digested and why?

A

Yes - because enzymes can permeate the molecule easily due to it not being tightly packed

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15
Q

What other molecule is the amylopectin structurally similar to?

A

Glycogen

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16
Q

What does the digestion of a carbohydrate by alpha amylase produce?

A

Short chains of glucose NOT glucose monomers

17
Q

What enzyme is found in the mouth and where is it secreted from?

A

Amylase

Secreted in saliva from salivary glands

18
Q

What enzyme is found in the duodenum and where is it secreted from?

A

Secondary alpha amylase

Secreted from the pancrease due to stimulation from absorbed glucose

19
Q

What enzymes are found in the intestine and what do they produce?

A

Maltase
Sucrase
Lactase
Produce single glucose monomers which can be absorbed into the blood

20
Q

What does maltase break down?

A

Maltose into glucose and glucose

21
Q

What does sucrase break down?

A

Sucrose into glucose and fructose

22
Q

What does lactase break down?

A

Lactose into glucose and galactose

23
Q

Why might a person be intolerant to a certain sugar?

A

If they do not possess the enzyme required to break down that sugar

24
Q

What sugars can a human body not break down?

A

Stachyose

Raffinose

25
Q

What is dietary fibre?

A

The edible part of plants that are not broken down in the small intestine

26
Q

What is crude fibre?

A

Residues of plant food left after extraction by dilute acid and alkalis

27
Q

What happens when food reaches the colon?

A

We cannot use it however the bacteria in our colon metabolise it and we can use the byproducts = symbiotic relationship

28
Q

How is glucose transported into our cells?

A

Sodium glucose linked transporter I

  • transports sodium and glucose into cells
  • driven by the high concentration of sodium outside cells (as a result of sodium potassium pumps)
29
Q

How is fructose transported into our cells?

A

Via facilitated diffusion through the Glut - 5 transporter

30
Q

What molecules does Glut - 2 transport and where does it transport them?

A

Glucose
Galactose
Fructose
Out of the cell and into the blood

31
Q

What is the glycemic index?

A

A method of ranking foods based on their predicted blood glucose response compared to the same gram weight of pure glucose

32
Q

How is the glycemic index produced?

A

Subjects are tested 5 times

  • Subjects are given 50g of pure glucose three times
  • Subjects are given 50g of the food containing available carbohydrates twice
  • Repeated with 10 subjects for every food
33
Q

Why is the glycemic index not definitively correct?

A
  • Foods are tested on their own (other foods in a meal will affect how readily individual foods are digested)
  • Subjects are always tested in the morning (digestion varies depending on time and a persons fasting state)
  • Fructose does not count
  • Other macronutrients are not taken into account
  • All subjects are young, white, healthy individuals
34
Q

What does a high GI value indicate?

A

A rapid glucose peak and a high insulin peak

35
Q

How do you calculate glycemic load?

A

(amount of food carbohydrate x GI) / 100

36
Q

What are the advantages of using the glycemic load?

A

Takes into account portion size and carbohydrate content

Nutrition (27 decks)

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