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Nutrition (NRSE-150) > Ch. 3 (Carbohydrates) > Flashcards

Ch. 3 (Carbohydrates) Flashcards

1
Q

What kind of macromolecule is a class of energy-yielding nutrients that contian only carbon, hydrogen, and oxygen?

A

carbohydrates (CHO)

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2
Q

What is a classification of carbohydrates that includes monosaccharides and disaccharides?

A

simple sugars

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3
Q

What is a group name for starch, glycogen, and fiber; composed of long chains of glucose molecules?

A

complex carbohydrates

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4
Q

What is the storage form of glucose in plants?

A

starch

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5
Q

Carbohydrates are split into mono, di, and polysaccharides.

What type of carbohydrate main function is providing basic energy for cells?

A

monosaccharides

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6
Q

What kind of carbohydrate cannot be digested into smaller molecules due to already being in its simplest form?

A

monosacharrides

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7
Q

What kind of carbohydrate are double sugars made from one glucose molecule and one other monosaccharide?

A

disaccharides

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8
Q

Disaccharides are made from what?

A
  • one glucose molecule
  • one other monoosaccharide (fructose, galactose)
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9
Q

What are the three monosaccharides?

A
  • glucose
  • fructose
  • galactose
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10
Q

What are the three disaccharides?

A
  • sucrose
  • maltose
  • lactose
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11
Q

What are the three polysaccharides?

A
  • starch
  • glycogen
  • fiber
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12
Q

What are the most abundant type of monosaccharides in food?

A

hexoses

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13
Q

What are the most nutritionally significant monosaccharides in food?

A

hexoses

containing six carbon atoms

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14
Q

There are three different types of monosaccharides.

What type of monosaccharide circulates through the blood to provide energy for body cells and is a component of all disaccharides?

corn syrup is its famous form!

A

glucose/dextrose

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15
Q

There are three different types of monosaccharides.

What type of monosaccharide is the sweetest of all simple sugars and is comprised of 42% to 55% of high-fructoose corn syrup?

fruits are its famous form!

A

fructose

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16
Q

There are three different types of monosaccharides.

What type of monosaccharide does not occur in appreciable amounts of in foods and is significant only as it combines with glucose to form lactose?

milk is its famous form!

A

galactose

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17
Q

There are three different types of disaccharides.

What type of disaccharide is composed of 50% glucose and 50% fructose?

table sugar is its famous form!

A

sucrose

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18
Q

There are three different types of disaccharides.

What type of disaccharide is composed of 50% glucose and 50% galactose?

milk is its famous form!

A

lactose

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19
Q

There are three different types of disaccharides.

What type of disaccharide is composed of two glucose molecules?

malt sugar is its famous form!

A

maltose

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20
Q

There are three different types of disaccharides.

What type of disaccharide is extracted from sugarcane and sugar beets and processed into its many forms, such as white, brown, powdered, turbinado, raw and baker’s special?

table sugar is its famous form!

A

sucrose

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21
Q

There are three different types of disaccharides.

What type of disaccharide is the least sweet of all sugars?

A

lactose

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22
Q

There are three different types of disaccharides.

What type of disaccharide enhances the absorption of calcium when consumed in the same meal and is often used by pharmaceutical industry as filler in pills?

milk is its famous form!

A

lactose

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23
Q

There are three different types of disaccharides.

What type of disaccharide is produced through the process of malting is used primarily as a flavoring and coloring agent in the manufacture of beer and an intermediate in the digestion of starch?

malt sugar is its famous form!

A

maltose

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24
Q

What kind of carbohydrate consists of many (more than two) sugar molecules?

A

polysaccharides

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25
Q

Despite being made of sugar, what type of carbohydrate does not taste sweet because their molecuoles are too large to fit on the tongue’s taste bud receptors that sense sweetness?

A

polysaccharide

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26
Q

What type of carbohydrate is the storage form of glucose in animals and humans?

A

glycogen

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27
Q

There are three different types of polysaccharides.

What type of polysaccharide is synthesized glucose through the process of photosynthesis that is not immedately used as energy?

grains, legumes, & root vegetables are its famous form!

A

starch

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28
Q

There are three different types of disaccharides.

What type of disaccharide mainly functions as energy, and aiding in calcium & phosphorus absorption?

A

lactose

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29
Q

There are three different types of polysaccharides.

What type of polysaccharide provides the majority of calories in grains, legumes, & root vegetables?

A

starch

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30
Q

There are three different types of polysaccharides.

What type of polysaccharide is made more digestable and sweet through the process of cooking?

31
Q

There are three different types of polysaccharides.

What type of polysaccharide mainly functions as energy storage?

32
Q

There are three different types of polysaccharides.

What type of polysaccharide mainly functions as digestive aid?

33
Q

What type of carbohydrate is non-digestible and is linked to an array of potential health benefits, including a lower risk of cardiovascular disease, stroke, hypertension, certain gastrointestinal conditions, obesity, type two diabetes, and some types of cancer?

whole grains, fruits, & vegetables are its famous form!

34
Q

What are the sources where fiber can be found?

A
  • whole grains
  • fruits
  • vegetables
35
Q

What defines the caloric sugars and syrups added to foods during processing or preparation, or consumed separately and do not include sugars naturally present in foods?

A

added sugars

36
Q

What is a numeric measure of the glycemic response of a 50g carbohydrate serving of a food sample?

A

glycemic index (GI)

37
Q

What formula combines portion size and glycemic response (GI) into one number to evaluate the impact on blood glucose levels?

A

glycemic load (GL)

38
Q

What does glycemic load (GL) evaluate?

A

the impact of blood glucose levels on the body

39
Q

What type of intermediate, acidic compound is formed from the incomplete breakdown of fat when adequate glucose is not available?

A

ketone bodies

40
Q

What does the body do in response to an increase in ketone bodies?

41
Q

There are different types of grains.

What consists of only the endosperm (middle part) of the grain and therefore does no contain the bran and germ portions?

A

refined grains

42
Q

There are different types of grains.

What contains the entire grain, or seed, which is the endosperm, bran, and germ?

A

whole grains

43
Q

What are bioactive, nonnutrient plant compounds associated with a reduce risk of chronic diseases?

A

phytonutrients/phytochemicals

44
Q

Sometimes certain ingredients during food processing are changed.

What defines adding back certain nutrients (to specific levels) that were lost during food processing?

45
Q

Sometimes certain ingredients during food processing are changed.

What defines adding nutrients that are not naturally present in the food or were present in insignificant amounts?

46
Q

One way to reduce sugar intake and not forsake sweetened foods is to consume sugar alternatives. What are two different types of sugar alternatives used in place of regular sugar?

A
  • polyols
  • nonnutritive sweeteners (NNS)
47
Q

There are two popular different types of sugar alternatives.

What type of sugar alternative involves sugar alcohols produced form the fermentation or hydrogenation of monosaccharies or disaccharides?

48
Q

There are two popular different types of sugar alternatives.

What type of sugar alternative involves synthetically made sweeteners that provide minimal or no carbohydrate and calories?

A

nonnutritive sweeteners (NNS)/artifical sweeteners

49
Q

During a home visit the nurse notes that a client’s stage two pressure injury is not healing as quickly as expected. Why should the nurse assess this client’s intake of carbohydrates?

A

they spare protein needed for healing

50
Q

What carbohydrate makes up the most calories in fruit?

51
Q

A nurse is caring for a client with liver cirrhosis.

In relation to glucose, what will the nurse expect this health problem to impact in the client’s nutritional status?

A

altered amount of stored glycogen

52
Q

A client has been brought to the unit with anorexia.

On assessment, the nurse learns that the client has not been eating well and has been eating mainly a low-carbohydrate, high-protein diet. The nurse is aware that what kind of process is occurring in the client’s body due to this?

53
Q

The nurse is concerned that a client is consuming an excessive amount of carbohydrates. It is important for the nurse to recommend eating pattern changes to the client in order to prevent an increase in what?

A

triglycerides

54
Q

What is the RDAs of carbohydrates for an adult (and children)?

A

130g/day

(same in gboth adults and children)

55
Q

What is the percentage of AMDR of carbohydrates in an adult?

56
Q

What is the median intake of carbohydrates in adults?

A

228-305 g/day

57
Q

What are the three different types of polysaccharides?

A
  • starch
  • glycogen
  • fiber
58
Q

What are the major classifications of carbohydrates?

A
  • monosaccharides
  • disaccharides
  • polysaccharides
59
Q

What is the main function for carbohydrates?

A

provide the major source of energy to the body

60
Q

What are some examples of whole grain foods?

A
  • wheat, wheat berries
  • 100% whole wheat bread/pasta
  • whole oats
  • oatmeal
  • cheerios
  • brown rice
  • corn/popcorn
  • whole-grain barley & whole rye
61
Q

What are the DGA recommendations regarding carbohydrate intake?

A

americans are urged to make healthier carbohydrate choices
* half or more of grain choices should be whole grain
* limit added sugars to <10% of calories/day

62
Q

What are the benefits to sugar alternatives (polyols, NNS)?

A
  • NNS: use can help people reduce their caloric intake & better manage weight (negligible/no calories in NNS)
  • polyols: low calorie sweeteners, function as prebiotic due to incomplete absorption
  • both: does not promote dental caries/cavities, smaller effect on blood glucose levels & insulin response
63
Q

What are the disadvantages to sugar alternatives (polyols, NNS)?

A
  • polyols: large amounts can cause osmotic diarrhea & cramping
64
Q

What are the general sources of carbohydrates?

A
  • starch from grains, legumes
  • some vegetables (broccoli, cabbage, carrots, peppers, potatoes)
  • naturally occurring sugars in milk, fruits and vegetables
  • added sugars (in brownies, gelatin, milk/dark chocolate, honey, jelly, syrup, beer, coffee)
65
Q

What are some examples of high fiber foods?

A
  • fruits (cranberries, raisins, tangerine,
  • vegetables (broccoli, cabbage, carrots, corn, yams, sweet potatotes)
  • grains (oatmeal, whole grains)
  • beans, peas, lentils
66
Q

What famous food source has glucose?

A

corn syrup

67
Q

What famous food source has fructose?

68
Q

What famous food source has galactose?

A

milk (but not the sugar in milk)

69
Q

What famous food source has sucrose?

A

table sugar

70
Q

What famous food source has lactose?

A

milk sugar

71
Q

What famous food source has maltose?

A

malt sugar

72
Q

What famous food sources have starch?

A
  • grains
  • legumes
  • root vegetables
73
Q

What famous food sources have fiber?

A
  • whole grains
  • fruits
  • vegetables

Nutrition (NRSE-150) (25 decks)

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