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x.FSCN 4612W > Ch. 4 - Carbohydrates > Flashcards

Ch. 4 - Carbohydrates Flashcards

1
Q

carbohydrate provide _____ of kcal consumed by Americans

A

more than 1/2

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2
Q

how much energy per gram are found in carbohydrates?

A

4 kcal/g

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3
Q

unrefined or whole-grain products contain three key components, which are…

A
  1. endosperm (fiber, vitamin and minerals)
  2. bran layers
  3. germ (base of the kernel)
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4
Q

endosperm

  1. ____ portion
  2. made up of primarily ___, but also contains most of the kernel’s ____ along with some _________
A
  1. largest

2. starch, protein, vitamins/minerals

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5
Q

bran layers

  1. contain most of the ____ and are a good source of _______
  2. ____ layer
A
  1. fiber, vitamins and minerals

2. outermost

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6
Q

the germ

  1. located at the _____ of the kernel
  2. is the ____ where ____ occurs
  3. source of ___; rich in ____
A
  1. base
  2. embryo, sprouting
  3. oil, vitamin E
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7
Q

refined grains remove _____

A

bran and germ

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8
Q

refined grains may be enriched with _________; fortified with _____.

do NOT contain….

A

thiamin, riboflavin, niacin, iron; folate

Mg, Vit. E and some B Vitamins

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9
Q

types of simple carbohydrates

A

monosaccharide, disaccharide

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10
Q

complex carbohydrates are called ____

A

polysaccharides

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11
Q

three most common monosaccharides are…

A
  1. glucose
  2. fructose
  3. galactose
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12
Q

most important carbohydrate fuel for the body

A

monosaccharide

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13
Q

sweetest monosaccharide, same as glucose but structure is different

A

fructose

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14
Q

____ is the monosaccharide is part of milk sugar

A

galactose

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15
Q

plants most often convert ____ to ___ for energy. when humans eat plants, digestion converts ___ back to ____

A

glucose, starch; starch to glucose

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16
Q

sucrose is made by linking ________

A

glucose and fructose

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17
Q

_____ is the only sweetener that can be labeled “sugar”

A

sucrose

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18
Q

_______ (_____), is formed by linking two monosaccharides to form a dissaccharides

A

sucrose (table sugar)

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19
Q

types of disaccharide

A

maltose
sucrose
lactose

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20
Q

maltose is made from ____

A

two glucose molecules

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21
Q

lactose is made from _____

A

1 glucose and 1 galactose

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22
Q

rxn that breaks sugar molecules apart

A

hydrolysis reaction

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23
Q

rxn that links two sugar molecules together

A

dehydration (condensation) rxn

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24
Q

hydrolysis rxn needs ____

A

water in

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25
Q

dehyrdation rxn needs ____

A

water out

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26
Q

oligosaccharides contain short chains containing ___ monosaccharides

A

3-10

27
Q

polysaccharides overview info

A
  • long chains
  • include glycogen (found in animals)
  • include starch/fiber (found in plants)
28
Q

dietary fiber (can/cannot) be digested and (is/is not) an important part of the digestive process

A

cannot; is

29
Q

amylose are ______ chains/string

A

long, unbranched glucose

30
Q

starches (amylopectin) with high amounts are ______ than high amylose

A

more quickly digested

31
Q

amylopectin is _____

A

highly branched

32
Q

why are highly branched chains easily to digest?

A

“more spots for enzymes to attach”

33
Q

cellulose is a _____

A

long, straight, unbranched chain

34
Q

two types of fiber

A

soluble (dissolves), insoluble (doesn’t dissolve)

35
Q

fibers can be added to processed foods to ___ and ______

A

thicken, reduce fat and calories

36
Q

good sources of soluble fiber

A

legumes, prunes, apricots, raisins, oats, apples, flaxseed

37
Q

____ fiber promotes bowel movements

A

insoluble

38
Q

good sources of insoluble fiber

A

wheat bran, broccoli, corn, whole-wheat bread, nuts/seeds

39
Q

amylase timeline in carbohydrate digestion

A

amylase in mouth, stops in stomach, continues with pancreatic amylase

40
Q

lactose intolerance occurs when…

A

there is not enough enzyme lactase in the SI to digest the milk sugar lactose

41
Q

some other sources of lactose intolerance besides naturally occuring

A

microvilli damage, some medications, prolonged malnutrition/diarrhea

42
Q

presence of fiber in the GI tract impacts

A
  • GI functions
  • intestinal microbiota
  • amount of intestinal gas
  • nutrient absorption (negative; Zn, Ca, Fe w/ insoluble)
43
Q

how fiber impacts GI function

  1. ____ weight of material in the lumen of the intestine
  2. producing ______, promoting bowel health
  3. prevents ____
  4. reduces _____
A
  1. increases
  2. larger, softer stool
  3. constipation
  4. transit time
44
Q

_____ = how quickly and how high blood glucose rises after carbohydrates are consumed

A

glycemic response

45
Q

______ = a ranking of how a food affects the glycemic response

A

glycemic index

46
Q

_____ = calculated by multiplying a food’s glycemic index by the amount of available carbohydrate in a serving of the food

A

glycemic load

47
Q

why does fiber help promote larger, softer stool?

A

fiber attracts water

48
Q

fiber ___ digestion/absorption

A

slows

49
Q

glucose is metabolized through ______ to produce energy in the form of…

A

cellular respiration, ATP

50
Q

cellular respiration is also called _____

A

aerobic metabolism

51
Q

1 molecule of glucose yields ____ ATP molecules

A

38

52
Q

when glucose is not present, processes such as ______ can help produce ATP

A

gluconeogenesis, ketogenesis

53
Q

type of diabetes in which insulin is no longer made in the body

A

type I

54
Q

type of diabetes in which insulin is present, but the cells do not respond (insulin resistance)

A

type II

55
Q

type of diabetes which occurs during pregnancy

A

gestational diabetes

56
Q

reactive hypoglycemia: ________ of insulin in response to carbohydrate intake; Tx includes ______

A

over secretion; frequent small meals high in protein

57
Q

fasting hypoglycemia: ___ insulin secretion (related/not related) to food intake

A

abnormal, not related

58
Q

carbohydrates in and of themselves (are/are not) “fattening”

A

are not

59
Q

rationale for low-carb diet is that foods high in carbohydrates release insulin, promoting _______

A

insulin promotes energy stores, mostly from fat

60
Q

with low carb diets, the body produces more ___

A

ketones

61
Q

diets high in whole grains have been found to ______ of heart disease

A

reduce risk

62
Q

_______ binds dietary cholesterol and reduces absorption

A

water-soluble fiber

63
Q

types of bowel disorders

A

hemorrhoids
diverticulosis
diverticulitis
constipation

64
Q

some ______ evidence exists that supports the high fiber diets lower incidence of colon cancer, but _____ do not support

A

epidemiological studies, intervention studies

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