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Nutrition Exam 1 > Chapter 2: Carbohydrates > Flashcards

Chapter 2: Carbohydrates Flashcards

1
Q

What are the primary roles of carbohydrates in the body?

A
  • Supply energy
  • Maintain blood glucose
  • Continue brain and nervous system function (even while sleep)
  • Spare protein so body does not burn dietary or body fat and protein for energy
  • Burn fat for fuel
  • Provide bulk in the diet(satiety)
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2
Q

Carbohydrates is the latin word for what?

A

hydrated water

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3
Q

What is the carbohydrates abbreviation?

A

CHO; Carbon, Hydrogen, Oxygen

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4
Q

What is the main unit of carbohydrates?

A

monosaccharide - one molecule consists of 6 carbon, 12 hydrogen, and 6 oxygen atoms

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5
Q

What are referred to as “simple sugars”?

A

Monosaccharides and Disaccharides

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6
Q

What are some simple sugars?

A

sweet to taste: cookies/candy/soda/ripe fruits

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7
Q

What are considered simple sugars but are not sweet to taste?

A

Lactose & glucose

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8
Q

Main source for the body’s fuel that supplies energy

A

Glucose (also called dextrose & blood sugar)

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9
Q

Where can glucose be stored?

A

As glycogen (muscle/liver) but if consumed too much then it will be converted into fat and stored for future energy

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10
Q

What are most sugars?

A

disaccharides and have 2 monosaccharides

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11
Q

Consists of monosaccharides glucose and fructose that makes sugar sweet aka table sugar

A

sucrose

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12
Q

Made when larger molecules are broken down during digestion (two glucose molecules)

A

maltose

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13
Q

Splits into 2 monosaccharides (glucose & galactose) during digestion, found in milk

A

lactose

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14
Q

What are some foods that are high in complex carbs?

A

vitamins, minerals, fiber, and water….EXAMPLES INCLUDE: brown rice, cereal, whole wheat bread and pasta, legumes, fruits, vegetables

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15
Q

Supply more nutrients than simple ones

A

complex carbs

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16
Q

Body does not metabolize them in a usual way, a larger molecule found in legumes, & passed through stomach undigested into the intestines, where bacteria feed on the and create gas at the end product

A

Oligosaccharides

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17
Q

Stores form of energy in plants

A

Starch

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18
Q

Two most predominant starches:

A

Amylose & Amylopectin

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19
Q

Starch found in grains, legumes, tubers, and some fruits

A

Amylose

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20
Q

Waxy starch; form string pasta when heats, used to thicken foods

A

Amylopectin

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21
Q

Most highly branched chain of glucose; stored in liver and muscles

A

Glycogen

22
Q

What does glycogen do in the liver?

A

helps maintain blood glucose

23
Q

What does glycogen do in the muscles?

A

provides quick energy for muscles

24
Q

Referred to “roughage”, not used by the body for energy, and found exclusively in plants

A

Fiber

25
Q

What are the two classes of fiber?

A

Soluble and insoluble

26
Q

Dissolves in water (black, kidney, and navy beans; flaxseed, apricots, grapefruit, mango; turnips and sweet potatoes, oatmeal, and oat bran)

A

Soluble fiber

27
Q

Functions of Soluble Fiber:

A
  • gives texture to food
  • gives sense of fullness
  • stabilizes blood sugar
  • helps lower cholesterol
28
Q

Does not dissolve in water (found in whole grains, rice, corn, broccoli, dark green leafy vegetables, skin on fruit and veggies; seeds and nuts).

A

Insoluble fiber

29
Q

Function of insoluble fiber:

A
  • insoluble fiber prevents disease by stimulating poop, and keeps colon muscles exercised
  • decreases constipation
  • prevents hemorrhoids
  • prevents colon cancer
  • incidence of appendicitis
30
Q

What is the normal blood sugar?

A

80 to 100 mg/dL of blood

31
Q

high blood glucose

A

hyperglycemia

32
Q

low blood glucose

A

hypoglycemia

33
Q

What are the two hormones involved in maintenance of blood glucose levels?

A

insulin and glucagon

34
Q

Maintaining the right amount of blood glucose

A

homeostasis

35
Q

How does homeostasis work?

A

Receptor cells in pancreas recognize there is more glucose in the blood than the body needs energy. Pancreas secretes insulin, draws out excess glucose, reducing the amt, of blood glucose when levels are too high. Glucose is attracted from the bloodstream and stores it in the muscle and liver, where is converted to glycogen. Glycogen stays in the muscle until the body needs energy to move the muscles,and is stores in the liver for future energy use.

36
Q

What is the limit of glycogen storing cells?

A

once full the excess is routed to fat, fat cells enlarge and fill with fat, and fat cell storage capacity is unlimited

37
Q

How the body regulates blood sugar:

A
  • Eating CHO’s throughout the day helps maintain blood glucose levels. Eat w/ a meal.
  • Choose whole grain when possible/metabolized slower
  • avoid refined sugars/ empty calories
38
Q

What is the recommended fiber intake?

A

25g-35 g

39
Q

What is the glycemic index?

A

A numeric ranking system for CHO’s based on their immediate effect on blood glucose levels.

40
Q

When there is a absence of enzyme index

A

Lactose intolerance

41
Q

What races are more prone yo lactose intolerance?

A

Asians
Native americans
African americans

42
Q

What can happen from consuming excess CHO’s ?

A

Can cause temporary elevation in triglycerides and can lead to heart disease

43
Q

Simple sugar load that can cause blood glucose to spike and then drop

A

Rebound hypoglycemia

44
Q

With carbohydrate restriction, there is minimal_________ available for vital processes

A

Glucose

45
Q

What happens if glucose is not available?

A

The liver converts fat to fatty acids using adipose cells

46
Q

What created ketones?

A

Rapid release of fatty acids

47
Q

What is ketosis a response to?

A

Fuel shortage

48
Q

When the liver stores are depleted of glucose and carbohydrate consumption is restricted, the body will build glucose from amino acids

A

Glucogenesis

49
Q

What can excessive fiber intake do?

A

Decrease mineral absorption and causing cramping/ gas

50
Q

The lower the glycemic index, the_____

A

The less demand for insulin and the better the blood glucose control

Nutrition Exam 1 (6 decks)

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