Chapter 4 Flashcards
Types of polysaccharides
starch, glycogen, most fibers
Types of monosaccharides
glucose, fructose, galactose
Types of disaccharides
lactose, maltose, and sucrose
Simple carbohydrates found in
sugar, fruits, vegetables, high-fructose corn syrup, lactose, fermented foods, honey, and maple syrup
Complex carbohydrates are found in
beans, legumes, cabbage, brussels sprouts, broccoli, whole grain
storage form of glucose for humans
Glycogen
storage form of glucose in plants
starch
Carbohydrate functions
- energy
- spares protein by minimizing glucogenesis
- prevents ketosis
Adequate fiber intake
25 gpd for women, 38 gpd for men
3 parts of whole grain
- Bran – high fiber outer covering
- Endosperm – high carbohydrate midsection
- Germ – innermost section full of healthful fats and vitamins
Insoluble fiber characteristics
- Does not dissolve in water
- Promotes bowel health
- Found in veggies, nuts, and whole grains
Soluble fiber characteristics
- Slows digestion, absorption, and release of glucose into the body
- Dissolves in water and forms a gel. It is fermented by bacteria in the colon
- Found in oats, legumes, and fruit
- Helps reduce diabetes, reduce heart disease, and weight control
Health benefits of fiber:
- Binds cancer causing substances &; speeds up their removal - Reduces risk of colon cancer
- Expands and slows the movement of food - Weight control
- Keeps stools moist and soft - Helps reduce constipation
- When soluble fibers are digested, bacteria in the colon produce short-chained fatty acids that may reduce LDL levels - Reduces risk of heart disease
Glucagon characteristics
- Secreted in response to falling blood sugar
* Raises blood sugar by stimulating the breakdown of liver glycogen
Insulin characteristics
- Secreted in response to rising blood sugar
* Lowers blood sugar by facilitating the movement of glucose into the cells
