Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition Final > Carbs > Flashcards

Carbs Flashcards

1
Q

manufactured by plants

A

carbs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

carbs provide _ cal/g

A

4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

2 types of simple carbs

A

monosaccharides and disaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

contain 3-7 C

A

monosaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

3 types of monosaccharides

A

glucose, fructose, galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

monosaccharide known as blood sugar

A

glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

sweetest of all monosaccharides

A

fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

monosaccharide produced by digestion of lactose

A

galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

inability to metabolize galactose

A

galactosemia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

sugars bound by glycosidic bond

A

disaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

3 types of disaccharides

A

sucrose, maltose, lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

glucose alpha 1 beta 2 fructose, aka

A

sucrose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

disaccharide that’s found naturally in foods

A

sucrose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

invert sugar

A

free glucose and fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

sugar that’s sweeter than sucrose

A

invert sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

is a natural invert sugar

A

honey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

glucose alpha 1-4 glucose, aka

A

maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

product of starch degradation

A

maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

galactose beta1-4 glucose, aka

A

lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

disaccharide made in mammary glands of lactating mammals

A

lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

lack of __ is most common form of carb malabsorption

A

lactase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

natural sugar

A

found as part of food in nature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

added sugar

A

natural sugar not naturally in that food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

added sugar should be __% of total energy

A

less than 10%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

3-10 sugars long, water soluble, often sweet, difficult to digest, act as fibers

A

oligosaccharides

26
Q

type of complex carb

A

polysaccharide

27
Q

carbs with 10 or more sugars

A

polysaccharide

28
Q

3 types of polysaccharides

A

starch, glycogen, fiber

29
Q

storage form of carbs in plants

A

starch

30
Q

starch is 100% __

A

glucose

31
Q

combo of amylose and amylopectin

A

starch

32
Q

polysaccharide found in corn, rice, potato, tapioca

A

starch

33
Q

starch that recrystallizes after cooking

A

resistant starch

34
Q

most resistant type of starch

A

RS3

35
Q

starch digested by

A

alpha-amylase

36
Q

starch digestion yields

A

dextrins and limit dextrins

37
Q

dextrins and limit dextrins are digested by

A

brushborder enzymes

38
Q

glycogen is 100% __

A

glucose

39
Q

storage form of carbs in mammals

A

glycogen

40
Q

organs that regulates blood glucose

A

liver and muscle

41
Q

type of fiber that increases water holding capacity, increases fecal volume, and decreases GI transit time

A

insoluble fiber

42
Q

type of fiber that increases GI transit time, forms gels, binds nutrients, and decreases absorption

A

soluble fibers

43
Q

fiber rich foods also contain these 2 mineral binders

A

phytate and oxalate

44
Q

RDA of carbs for adults

A

130 g/day

45
Q

dietary fiber AI for adults (18-50); men= __ and women=__

A

men=38 g/day; women=25g/day

46
Q

normal fasting blood glucose

A

70-99 mg/dL

47
Q

blood glucose regulated by these 2 hormones

A

insulin and glucagon

48
Q

insulin released from

A

beta cells of pancreas

49
Q

glucagon released from

A

alpha cells of pancreas

50
Q

glucagon causes breakdown of __ to __

A

glycogen to glucose

51
Q

glucagon inhibits __ uptake

A

glucose

52
Q

glucagon stimulates

A

gluconeogenesis

53
Q

AA released from muscle when blood sugar is low

A

alanine

54
Q

hyperglycemia

A

high blood glucose

55
Q

what 2 things affect blood glucose and increase triglycerides?

A

sugars and starch

56
Q

what polysaccharide will not increase blood sugar?

A

fiber

57
Q

takes into account how much fiber is in the product and is more useful in determining true impact on blood sugar

A

glycemic load

58
Q

5 fates of blood glucose

A
  1. muscle glycogen
  2. stored as fat
  3. liver glycogen
  4. kidney
  5. other tissues
59
Q

intensity of exercise that uses most carbs

A

high

60
Q

2 roles of carbs in the body

A

energy and spare protein

Nutrition Final (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions