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NBCD > Chapter 3: Carbohydrates > Flashcards

Chapter 3: Carbohydrates Flashcards

1
Q

organic compounds composed of carbon, hydrogen, oxygen, and hydrogen

A

carbohydrates

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2
Q

synthesis

sugars and starches are produced in plants by the process of

A

photosynthesis

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3
Q

synthesis

storage form of carbohydrates in plants

A

starch

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4
Q

synthesis

storage form of carbohydrates in animal

A

glycogen

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5
Q

synthesis

process by which disaccharides are formed

hydroxyl group from one monosaccharide links with oxygen of the other monosaccharide to form h2o

A

condensation

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6
Q

synthesis

splitting of disaccharides

hydrogen is added to one and _____ is added to the other

occurs during digestion

A

hydrogen

hydroxyl group

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7
Q

classification

contain either one or two molecules

A

simple carbohydrates

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8
Q

classification

contain hundreds to thousands of molecules

A

complex carbohydrates

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9
Q

simple carbohydrate (2)

A

monosaccharides and disaccharides

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10
Q

complex carbohydrates (1) and its component

A

polysaccharides:
starch, glycogen, fibers

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11
Q

are single sugar units

the important to nutrition are glucose, fructose, and galactose

A

monosaccharides

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12
Q

each monosaccharides (g, f, g) contains

but differ in the arrangements of the atoms, which explains the differing sweetness of the monosaccarides

A

6 carbon atoms
12 hydrogens
6 oxygen

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13
Q

body’s major fuel to provide energy

not generally occur by itself in foods, attached to other sugars to form disaccharides and complex carbohydrates

ex: grapes, dextrose, corn syrup

A

glucose

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14
Q

levulose or fruit sugar

A

fructose

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15
Q

blood sugar

A

glucose

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16
Q

sweetest natural sugar

digestive end product of sucrose

arrangement of atoms stimulates the taste buds on the tongue to produce the sweet sensation

ex: honey, ripe fruits, high-fructose corn syrup

A

fructose

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17
Q

milk sugar

A

galactose

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18
Q

digestive end product of lactose

does not occur alone in foods and joins with glucose to create lactose

A

galactose

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19
Q

molecules of 2 sugar units

A

disaccharides

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20
Q

malt sugar

A

maltose

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21
Q

consists of 2 glucose units

produced from starch digestion

occurs during the fermentation

minor constituent of few foods

ex: barley

A

maltose

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22
Q

saccharose

table or cane sugar

A

sucrose

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23
Q

consists of 1 glucose and fructose molecule

ex: sugar beets and sugar cane

A

sucrose

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24
Q

consists of 1 glucose and galactose molecule

ex: milk

A

lactose

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25
Q

carbohydrates that contain 3-10 monosaccharides

A

oligosaccharides

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26
Q

2 most common oligosaccharides found in the diet

A

raffinose
stachyose

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27
Q

oligo means

A

few

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28
Q

composed of galactose, glucose, and fructose

ex: beans, cabbage, brussel sprouts, broccoli, whole grains

A

raffinose

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29
Q

composed of 2 galactose molecules (1 glucose and fructose molecule)

ex: beans and other legumes

A

stachyose

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30
Q

aka complex carbohydrates

made-up of 10 or more monosaccharides

A

polysaccharides

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31
Q

polysaccharides

storage form of carbohydrates in animals

A

glycogen

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32
Q

polysaccharides

storage of glycogen in animals

A

liver and muscle tissues

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33
Q

starch occurs in 2 forms

A

amylose
amylopectin

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34
Q

polysaccharides

ling, branched or unbranched chains of hundreds or thousands of glucose linked together

ex: plants (grains)

A

starch

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35
Q

resist hydrolysis because of their physical structure

occurs in raw starch granules (raw bananas, potatoes) or during prolonged cooling of some cooked foods

escapes digestion in small intestine but may degraded by bacterial enzymes in the large intestines

A

resistant starch

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36
Q

intermediate products in the hydrolysis of starch

ex: toasted flour

A

dextrin

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37
Q

fiber

the non-digestible parts of plants that form the support structures of leaves, stems, and seeds

A

dietary fiber

38
Q

fiber

consists of non-digestible forms of carbohydrates that are extracted from plants or manufactures in a laboratory and have known health benefits

added to foods and is the form found in fiber supplements

A

functional fiber

39
Q

fiber

the sum of dietary fiber and functional fiber

A

total fiber

40
Q

pectin and gums

A

soluble fiber

41
Q

cellulose, lignin, and many hemicellulose

A

insoluble fiber

42
Q

have little effect on fecal bulk

tend to increase the rate of the passage of material through the upper gi tract and delays the absorption of nutrients

ex: fruits, oats, barley, and legumes

A

soluble fiber

43
Q

may decrease the rate of absorption of glucose by the small intestine and plasma cholesterol levels

A

soluble fiber

44
Q

result in greater fecal bulk and increase in the rate of passage of material through the large intestine

type of fiber used to treat constipation

ex: vegetables, wheat, grains
beans, barley, carrots, apple, avocado, pears, cauliflower, brown rice

A

insoluble fiber

45
Q

cho functions

cheap and main energy source

yields _____ kcal/g

A

4 kcal/g

46
Q

cho functions

spares protein so it can be used for building and repairing body tissues

A

protein sparer

47
Q

cho functions

prevent incomplete oxidation of fat

A

regulator of fat metabolism

48
Q

cho digestion and absorption

breaks the food into small particles and mixes it with saliva

A

mastication

49
Q

cho digestion and absorption

acts on starch and begins its breakdown into dextrins and maltose

A

salivary amylase

50
Q

cho digestion and absorption

contains pancreatic amylase

contains sucrase, lactase and maltase that break down dextrins and maltose into monosaccharides, mainly glucose with some fructose and galactose

A

pancreatic secretions

51
Q

cho digestion and absorption

are either absorbed by diffusion or by a sodium dependent active transport

A

glucose and galactose

52
Q

cho digestion and absorption

absorbed by facilitated diffusion

A

fructose

53
Q

cho digestion and absorption

converted into glucose in the liver

A

galactose and fructose

54
Q

cho digestion and absorption

hormone that facilitates the entry of glucose into the cells, except for brain and liver

A

insulin

55
Q

cho metabolism

after ingesting carbohydrate contain meal, blood glucose level increases to _____

this stimulates the pancreas to release insulin

A

120-130 mg/dL

56
Q

hours after a meal, during fasting or sleep, blood glucose decreases to _____

decrease in blood glucose levels signals the pancreas

A

70 mg/dL

57
Q

decrease in blood glucose levels signals the pancreas to release _____ into the bloodstream

A

glucagon

58
Q

stimulates the liver cells to breakdown glycogen and release glucose in the blood, causing corresponding increase in the blood glucose level

A

glucagon

59
Q

main hormones involved in cho metabolism

A

insulin and glucagon

60
Q

hormones involved in blood glucose control

secreted by the adrenal cortex; favors gluconeogenesis

A

cortisol

61
Q

hormones involved in blood glucose control

secreted by the adrenal medulla

increases glycogen breakdown

A

epinephrine

62
Q

hormones involved in blood glucose control

secreted by the pituitary gland

acts as an insulin antagonist

A

growth hormone

63
Q

hormones involved in blood glucose control

secreted by the thyroid glans

influences the rate of insulin destruction and epinephrine

A

thyroxine

64
Q

hormones involved in blood glucose control

secreted by adrenal cortex

act by increasing protein gluconeogenesis

A

steroid hormone

65
Q

pathways of cho metabolism

formation of glycogen from glucose

occurs in the liver and muscle cells

A

glycogenesis

66
Q

pathways of cho metabolism

breakdown of glycogen to glucose for use by the body

A

glycogenolysis

67
Q

glycogenolysis

a debranching enzyme breaks down glycogen

A

liver

68
Q

glycogenolysis

cori cycle may take place if there is an immediate need for glucose to fuel an activity

A

muscles

69
Q

pathways of cho metabolism

synthesis of glucose from non-cho sources such as protein and fat

A

gluconeogenesis

70
Q

pathways of cho metabolism

breakdown of glucose to pyruvic acid

A

glycolysis or embden-meyerhoff pathway

71
Q

pathways of cho metabolism

requires oxygen and occurs in the mitochondria

includes decarboxylation of pyruvic acid to acetic acid

condensation of acetic acid with coa

other reactions that produce hydrogen ions and electrons, hydrogen ions produced from breakdown of acetyl coa are transferred by niacin and riboflavin to etc

A

kreb’s cycle or tricarboxylic acid cycle or citric acid cycle

72
Q

water soluble vitamins involved in kreb’s cycle (2)

A

niacin and riboflavin

73
Q

pathways of cho metabolism

free energy released from kreb’s cycle is captured here using electron- or hydrogen- transferring ions to form atp

water as an end-product of a series of reactions

A

electron transport chain (etc) or respiratory chain

74
Q

kreb’s cycle and electron transport chain occurs in the

A

mitochondria

75
Q

cho health effects

concentrated sweets are carcinogenic and cause bacterial overgrowth and tooth decay

A

dental caries

76
Q

cho health effects

for cho-sensitive people, increased cho intake provides glyceril 3 po4, a precursor for fat synthesis

A

obesity

77
Q

cho health effects

for cho-sensitive pt, cho may cause excessive fat synthesis

A

high-blood triglyceride levels

78
Q

cho health effects

indigestible cho or lactose intolerance promoted fas formation and colic

A

flatus

79
Q

frequent, prolonged and intense crying or fussiness in a healthy infant

A

colic

80
Q

cho health effects

form of severe undernutrition (wasting) referred to alternatively as non-edematous malnutrition or has the appearance of “skin and bones”

A

maramsus

81
Q

cho health effects

high fiber diet delays glucose absorption

A

diabetes

82
Q

issues

compounds used to substitute cho in the diet

ex: saccharin, aspartame, acesulfame potassium, and sucralose are the only approved sweeteners

A

artificial sweeteners

83
Q

not associated with any adverse effects except for being a source of phenylalanine, a hazard for phenylketonurics

A

aspartame

84
Q

have been associated with cancer, but studies have shown that they are safe for use

A

saccharin and acesulfame potassium

85
Q

describes the effect of food on blood glucose

-how quickly glucose is absorbed after a person eats
-how high blood glucose rises
-how quickly it returns to normal

A

glycemic index

86
Q

gives an estimate of glucose load by multiplying the gi by the amount of cho of all foods in a meal

A

glycemic load

87
Q

glycemic load formula

A

GL = qty x quality (remove %) / 100

88
Q

high gi

A

> 70%

89
Q

medium gi

A

56-69%

90
Q

low gi

A

<54%

NBCD (20 decks)

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