Carbs

Question 1

molecular code

Answer 1

c6h1206

Question 2

carb sub-groups

Answer 2

plant:
1. cellulose; support
2. starch: spare

animal:
3. glycogen (reserve)

Question 3

fuction of carbs

Answer 3

body function
energy
strucutre
growth

QUICK energy use; already starts metabolism by salivary enzyme in mouth

Question 4

two generic carb types (chemical)

Answer 4

1. complex carbs: oligo/polysaccharides (starches); no taste/insoluble
2. simple sugars: monosaccharides (sweet and soluble)

Question 5

two generic carb types (nutritional)

Answer 5

1. available (sugars, polyssarcharides with digestable nutritonal value); starch + glycogen
2. non-available (non-digestible polysaccharides); dietary fibres and cellulose

Question 6

4 carb building blocks

Answer 6

monosaccharides
dissacharides
oligosaccharaides
polysacchardies

Question 7

monosaccharides examples

Answer 7

one sugar
gluclose
fructose
galactose

Question 8

disaccharide examples

Answer 8

sucrose
maltose
lactose

Question 9

oligosaccharide example

Answer 9

2-10 sugars
raffinose
stachyose

Question 10

polysaccharides

Answer 10

10+ sugars
starhc
glycogen
cellulose

Question 11

glycemic index

Answer 11

measures speed of sugar digestion

Question 12

high GI

Answer 12

glucose and frutose (potato/white rice) cuases sugar rushes

Question 13

carrots and gi

Answer 13

high GI but little carbs per servings= total lower glycemic load

Question 14

what happens if the body gets too little energy

Answer 14

body uses proteins/lipids for energy

Question 15

glucose

Answer 15

most abundant monosaccharide
transported in blood and oxidized to co2/h20
kept constant by insulin hormone (preevents diabetes)

Question 16

fructose

Answer 16

fruit sugar
sweetest monosaccharide
in pears, cherries, oranges, etc.
combined with glucose in honey to make sucros

Question 17

galactose

Answer 17

not free in nature= lactose hydrolsis product

Question 18

galactosemia

Answer 18

genetic defienciy in an infant of galactose-1-phosphate enzyme that converts galactose to glucose causing mental retardation

Question 19

sucrose

Answer 19

galactose and fructose
used as a home-sweetner
naturally found in plants (cane/beet sugar)
forms caramel

Question 20

maltose

Answer 20

glucose and gluose

Question 21

lactose

Answer 21

glucose andg alactose
lactase enzyme breaks it down (lactobicillus bacteria used to ferment it into yogurts/cheeses)
evolution in europe/east africa for lactose tolerance

Question 22

why is complex carbs bette

Answer 22

more vitamins/mineral/fibre

preferred carb as lower GI

Question 23

starch properties

Answer 23

energy and digestion/ready to use (available)
present in seeds, cereals, legumes
becomes glucose and then glycogen
stored in plants as granules of different dimensions/shapes

Question 24

sub-components of starch

Answer 24

amylose (linear)

amylopectin (branched) 80%

Question 25

flour origins

Answer 25

starch morpholoical granule exmination

Question 26

cellulose properties

Answer 26

forms ligning in plant cell wall
insoluble
resistant/undigestible sans enzyme

Question 27

glycogen properties

Answer 27

only in animals
similar to amylopectin structure
mostly used by liver for energy reserve (to be hydrolzed to glucose/maltose when needed)

Question 28

bread and pasta

Answer 28

most starch food: expresses culture!

Question 29

breads around the world

Answer 29

injeera
rhye bread
bagel
focaccia
baguette
naan 
tortilla

Question 30

junk food

Answer 30

sugar-based products with pure sugar with tasteless starch base and chemical additives with no nutritional value

Question 31

dietary fibre pros

Answer 31

complex carbs (ligning/celluclose/hemicellulose, etc.)
is not easily digetible
increases satiety/bowel function
reduces chronic diseases (diabetes, cancer, etc)
reduces cholesterol

Question 32

pectin

Answer 32

a ‘soluble fibre’ exeption
polysaccharide in begetable cell membrane (apples, cirtrus fruits)
used as gelling agent to add texture in foods like jams vs jelly

Question 33

marmelade composition

Answer 33

citrus fruit base

Question 34

jam composition

Answer 34

only 3% fruit crushed into preserve

Question 35

jelly composition

Answer 35

fruit juice and pectin

Question 36

confiture composition

Answer 36

45% fruit roughly chopped

Question 37

whats RS

Answer 37

resistant starch thats not fully metbaolized and becomes SCFA
–> important for intestinal bacteria/health as its unprocessed (fruits/legumes) and fermended by gut microbiota for energy

Question 38

scfa

Answer 38

short chain fatty acids

Question 39

pro of RS

Answer 39

stimulates gut flora health
increases nutritive health
inhibits pathogenic bacterial growth
assists mineral absorbtion 
prevents toxins/carcinogenic absorption

Question 40

processes vs less proceseed food (RS)

Answer 40

less calories in unprocessed
RS has 2 c per g/4 cal in normal strach
hence best to consume in whole food format

Question 41

where is RS found

Answer 41

beans
legumes
starchy fruits/veg
wholle grain

Question 42

what are sugar substitutes

Answer 42

based on plant species and chemical synthesis
slower/incomplete absorbiotn in bowel
excesseive consumption cuases diarrhea

Question 43

sugar alcohols

Answer 43

sobitol
yxlithol
mastitol

Question 44

intense sweeteners

Answer 44

300-500 sweeter than sugar
low caloric value
diet/carries prevetion 
dangerous in high amounts 
industrial production
i.e. coca cola, sweets, etc

Question 45

intense sweeteners examples

Answer 45

acesulfane
clyclamate
saccharin
sucralose

Question 46

artificial sweeteners

Answer 46

NAS (non caloric AS)
safe
benefcial 
might cause som emetabolic abnormalities
affects microbiota

Question 47

examples of natural sweetners

Answer 47

honey
date sugar
maple sugar
rice syrup 
agave nectar
cocnut sugar
molasses
stevia

Question 48

high fructose corn syrup

Answer 48

high gi
cause sugar crashes
inflammation