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carbohydrates: the efficient fuel Flashcards

(110 cards)

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1
Q

What happens to carbohydrates during energy production?

A

broken down into glucose, providing immediate energy to cells.

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2
Q

What are the main roles of carbohydrates in the body?

A

They support body functions, activities, and help maintain body temperature.

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3
Q

How much energy do carbohydrates provide?

A

4 kcal/gram of energy.

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4
Q

What do carbohydrates in the blood help maintain?

A

replenishing of glycogen (energy) stores.

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5
Q

What happens to excessive carbohydrate stores?

A

Excess glucose is converted to fats for storage.

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6
Q

What are carbohydrates broken down into?

A

Single sugars called monosaccharides.

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7
Q

What role do monosaccharides play in the body?

A

They act as building blocks and help regulate metabolism.

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8
Q

Give an example of a carbohydrate’s role in the body.

A

Part of heparin, which prevents blood clots.

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9
Q

What structural protein contains carbohydrates?

A

Collagen, like in dentin and pulp.

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10
Q

How does the liver contribute to amino acid production?

A

uses parts of carbohydrates and proteins to produce non-essential amino acids.

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11
Q

What are non-essential amino acids?

A

Amino acids that the body can produce and doesn’t need to obtain from food.

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12
Q

Why are amino acids important in the oral cavity?

A

building, repairing, and maintaining soft and hard tissues.

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13
Q

What is required for normal fat metabolism?

A

The presence of some carbohydrates.

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14
Q

Why is normal fat metabolism important?

A

It helps regulate the body’s functions.

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15
Q

What happens if the body doesn’t have enough carbohydrates for energy?

A

The body becomes “protein sparing” and breaks down muscle tissue to use protein for energy. (BAD)

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16
Q

What is unique about fiber as a carbohydrate?

A

remains in the GI tract longer than other nutrients.

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17
Q

What happens to undigested fiber in the intestine?

A

Intestinal bacteria ferment it into fatty acids. (ENERGY

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18
Q

How does the body use the fatty acids produced from fiber fermentation?

A

Cells use these fatty acids for energy.

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19
Q

What role does fiber play in gut health?

A

It functions as a prebiotic, increasing the growth of good bacteria in the GI tract.

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20
Q

Why is fiber important for overall health, including oral health?

A

It supports blood flow and immune functions, which also impact the oral cavity.

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21
Q

How does fiber affect fecal bulk and laxation?

A

improve, helping the body eliminate toxic products.

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22
Q

What happens if the body is low in fiber?

A

It takes longer to eliminate toxic products, increasing exposure time to harmful waste.

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23
Q

What are potential risks of low fiber intake?

A

Increased exposure to cancer-causing waste products and development of diverticula (pouches).

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24
Q

What issues can diverticula cause?

A

Painful and improper movement of the GI tract.

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25
What may a fruit smelly breath indicate?
Medical condition possible Ketosis
26
What elements make up carbohydrates?
Carbon, hydrogen, and oxygen.
27
How are carbohydrates classified?
By the number of carbon atoms in the molecule.
28
What are the two structural types of carbohydrates?
Simple and complex structures.
29
What are the characteristics of simple carbohydrates?
Quickly digested and absorbed More processed Low in fiber, iron, B vitamins, and antioxidants Lower performance
30
What are examples of simple carbohydrates?
high in calories and low in nutrients. Candy, cookies, cake, soda, ripe fruits, and other baked goods.
31
What are the characteristics of complex carbohydrates?
Digest slowly Less processed Higher in dietary fiber, natural iron, B vitamins, and antioxidants Boost performance
32
What are monosaccharides?
One simple sugar unit and the building blocks of carbohydrates
33
Name three examples of monosaccharides.
Glucose, fructose, and galactose.
34
What is the chemical formula for monosaccharides?
C6H12O6. 6 carbon atoms and 6 water molecules.
35
What are disaccharides?
Two simple sugars joined together.
36
Name three examples of disaccharides.
Sucrose, lactose, and maltose.
37
What is glucose (dextrose) in terms of carbohydrates?
It is the main unit of all carbohydrates.
38
How do other sugars relate to glucose?
Other sugars are converted or broken down into glucose.
39
Where is glucose naturally abundant?
In many fruits and vegetables, such as grapes, oranges, and fresh corn.
40
What is glucose commercially known as?
Corn syrup or processed starch.
41
What is the role of glucose in the body?
It is the only sugar transported through the bloodstream and provides energy to cells.
42
Where is fructose primarily found?
Mainly in fruits and honey.
43
How does the amount of fructose in fruits vary?
It depends on the degree of ripeness.
44
How does fructose compare to other simple sugars in terms of sweetness?
Fructose is the sweetest of the simple sugars.
45
What is high-fructose corn syrup (HFCS)?
HFCS is made from corn starch but contains only glucose, which is industrially modified into fructose for lower cost.
46
Is galactose commonly found free in nature?
No
47
What are the main sources of galactose?
Dairy products.
48
How is galactose produced in the body?
It is produced from glucose during lactation.
49
Condensation is?
A chemical reaction in which two reactants combine to yield a larger product.
50
Hydrolysis is?
A reaction that splits a molecule into two with H added to one and OH to the other.
51
What is sucrose composed of?
glucose and fructose.
52
What is lactose composed of?
glucose and galactose.
53
What is maltose composed of?
two glucose molecules.
54
What is sucrose commonly known as?
Table sugar
55
How is sucrose made?
from sugar cane or sugar beets.
56
Which fruits and vegetables contain large amounts of sucrose?
Peaches, plums, carrots, and corn.
57
What is lactose commonly known as?
Milk sugar.
58
Where is lactose found?
It is unique to mammalian milk.
59
What does lactose convert into, and what does it contribute to?
lactic acid, which gives buttermilk and yogurt their flavor.
60
How is maltose created?
bread making and brewing not naturally
61
Where is maltose present?
beer, some processed cereals, and baby foods.
62
How many units of simple sugars do polysaccharides contain?
A minimum of 10 units
63
Name three examples of polysaccharides.
Starch, glycogen, and fiber.
64
Why is starch nutritionally important?
It is the most important carbohydrate due to energy storage.
65
In what form are most food sources of complex carbohydrates?
Most food sources are in the form of starch.
66
What are some examples of foods high in starch?
Root vegetables, cereal grains, and legumes.
67
How does the amount of starch in vegetables change?
The amount of starch increases with the vegetable’s maturity.
68
What is glycogen?
Glycogen is the carbohydrate storage form of energy in humans.
68
How is food starch modified?
chemically modified to produce a better thickening agent.
69
What happens to excess glucose in the body?
Excess glucose is stored as glycogen until the glycogen storage capacity is filled.
70
How is glycogen used by the body?
It is readily available as a source of energy.
71
Where is glycogen stored?
muscles and liver.
72
What are some sources of fiber?
Whole grains, legumes, fruits, and vegetables.
73
What are the advantages of fiber?
Improves fecal bulk and laxation Assists in weight management and glucose levels Delays gastric emptying Reduces risk of cardiovascular disease and cancers (colon)
74
What are some disadvantages of fiber?
May delay or prevent the absorption of vitamins and minerals Can cause intestinal discomfort High amounts may cause loose stools
75
What does nondigestible mean in relation to dietary fiber?
It means that enzymes in the human GI tract cannot digest and absorb the substance.
76
What are the components of dietary fiber?
Nondigestible carbohydrates and lignin in food.
77
What are the health effects of dietary fiber?
It has desirable health effects, including improving digestion and other bodily functions.
78
What are the two types of fiber?
Soluble and insoluble fibers.
79
What does soluble fiber do?
It dissolves in water and forms a gel-like substance to slow down digestion.
80
What is the Acceptable Macronutrient Distribution Range for carbohydrates based on?
providing energy for the body, particularly brain cells.
81
What should you choose to drink to limit added sweeteners?
Choose water and other beverages that contain little or no added sweeteners.
81
What is the recommended range for carbohydrates in the Acceptable Macronutrient Distribution Range?
less than 45% and no more than 65% of daily caloric intake.
82
What should you be aware of when reading food labels for sugars?
Be aware of sugars like: sucrose fructose corn sweetener cane sugar evaporated cane juice honey molasses high-fructose corn syrup raw sugar maple sugar Avoid foods where one of these is the first ingredient.
83
What is a healthy alternative to foods with added sugars?
Choose fruits in place of foods with added sugars.
84
Does brown color on bread or cereal guarantee it’s whole grain?
no
85
What should you look for on ingredient lists for whole grain breads and cereals?
Look for "whole grain" or "whole wheat" first on the ingredient list. A more promising sign is "100% whole grain."
86
What are some examples of popular whole-grain foods?
Black, brown, and wild rice; whole wheat; corn; barley; buckwheat; millet; oats; quinoa; rye; sorghum; and spelt.
87
What should you choose to ensure you get adequate nutrients?
nutrient-dense foods
87
What is the goal of carbohydrate digestion?
digest carbohydrates into glucose.
88
What are the initial stages of carbohydrate digestion?
The initial stage is both mechanical (chewing and grinding) for digestion and chemical (amylase activity) for digestion.
89
What happens to carbohydrates in the stomach?
acids continue the digestion with mechanical movements, mixing and churning food in preparation for entry into the small intestine.
90
How is carbohydrate digestion completed?
small intestine.
91
What happens to carbohydrates in the small intestine?
Monosaccharides pass through the small intestinal villi, enter the bloodstream as glucose, and are absorbed. Enzymes like sucrase, maltase, and lactase help in this process.
92
What determines the rate of carbohydrate absorption in the small intestine?
size of the carbohydrate and the transport method.
93
Where does glucose go after absorption?
Glucose travels to the liver for nutrient processing and is then sent to all parts of the body for energy.
94
What is the function of insulin?
hormone that moves glucose from the blood into the cells.
95
What does glucagon do?
raises blood glucose by signaling the liver to break down its glycogen stores and release glucose into the blood.
96
What is Hypoglycemia?
Blood glucose level less than 70 mg/dL
96
What is the role of epinephrine in blood glucose regulation?
signals the liver cells to release glucose, preparing the body for "fight or flight."
97
What is hyperglycemia?
Blood glucose level that is greater than 130 mg/dL before meals or greater than 180 mg/dL 2 hours after meal
98
How does insulin help maintain blood glucose levels?
removes excess glucose from the bloodstream and stores it in the liver and muscles. When those stores are full, glucose is routed to fat depots.
98
What happens when the body needs energy?
releases stored glucose from the liver, which is then returned to the bloodstream and used as fuel by the body.
99
What is the Glycemic Response?
Refers to how quickly glucose is absorbed after a person eats, how high blood glucose rises and how quickly it returns to normal
100
How do sucrose and other disaccharides and monosaccharides affect dental health?
have biochemical properties that promote bacterial growth.
100
How does xylitol-containing chewing gum affect dental health?
preventive effects on the formation of plaque biofilm.
101
What factors influence the potential for carbohydrates to promote caries?
The length of contact time and the frequency of consumption
102
What effect does sucrose have on plaque formation?
Even low amounts of sucrose promote the production of polysaccharides, which assist in the formation of plaque biofilm.
103
What should be recommended as snacks when oral hygiene cannot be performed?
Suggest low-fat milk products, aged cheese, yogurt, or xylitol-containing gum.
103
How can the risk of dental caries be reduced when drinking sweetened beverages?
Use a straw with sweetened beverages to reduce caries risk.

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