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Nutrition FN 170 > Chapter 4 > Flashcards

Chapter 4 Flashcards

1
Q

What are carbohydrates?

A 
Molecules 
–  Carbon
–  Hydrogen
–  Oxygen
•  Formed by plants
via photosynthesis
•  Stored in plants as starch
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2
Q

Simple Carbohydrates

A 
Monosaccharides –single sugars
–  Glucose 
–  Fructose 
–  Galactose
•  Disaccharides - pairs 
–  Sucrose
–  Maltose 
–  Lactose
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3
Q

Glucose

A
  • C6H12O6
    • Commonly known as blood sugar
    • Essential energy source for all the body’s
    activities
    • One of two sugars in every disaccharide
    • The unit from which the polysaccharides are made (starch & glycogen)
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4
Q

Fructose

A
  • C6H12O6
  • The sweetest of the sugars
  • Occurs naturally in fruits and honey
  • Often added to soft drinks, ready-to-eat cereals and desserts
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5
Q

Galactose

A

• C6H12O6
• Seldom occurs free in nature
• Binds with glucose to form the sugar
in milk

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6
Q

Maltose

A

– Glucose + Glucose

– Produced whenever starch breaks down

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7
Q

Sucrose

A

– Glucose + Fructose
– Tastes sweet
– Table sugar refined from sugar beet
and sugarcane

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8
Q

Lactose

A

– Glucose + Galactose

– Principle carbohydrate of milk (milk sugar)

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9
Q

Complex Carbohydrates

Chains of Monosaccharides

A

Oligosaccharides – Short chains – 3 to 10 sugars
Polysaccharides – Long chains – >10 sugars
• Starch • Glycogen • Fiber

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10
Q

Complex Carbohydrates Polysaccharides

A

Glycogen
– Found only to a limited extent in meats
– Not in plants
– Body stores much of its glucose as glycogen

Starches
– Long, branched or unbranched chains of
hundreds or thousands of glucose molecules
– Found in grains like wheat or rice, potatoes and legumes

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11
Q

Dietary Fiber

A
  • Nondigestible
  • Plant sources (structural part)
  • Soluble vs Insoluble
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12
Q

Dietary Fiber

A 
Soluble fibers
Fruits, oats, barley, legumes, rye 
–  Delay GI transit
–  Delay glucose absorption
–  Lower blood cholesterol

• Insoluble fibers
Bran, whole-grains, vegetables, brown rice
– Accelerate GI transit
– Increase fecal weight
– Soften stools
– Prevents constipation & hemorrhoid – Prevents diverticulosis
– May lower risk of colon cancer

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13
Q

How many grams of Carbs per day?

A

Recommend: 25-38 grams/day

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14
Q

Carbohydrate Metabolism

A
  • Glucose is stored as glycogen
  • Liver holds 1/3 of body’s glycogen
    and releases glucose as needed
  • Muscles hold other 2/3 of body’s
    glycogen to use for exercise
  • Glycogen holds water and is bulky
    when stored
  • Glycogenesis = the formation of glycogen from glucose
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15
Q

complex carbs

A
  • starch and fiber

- long chains of sugar units arranged to form starch or fiber (polysaccharides)

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16
Q

simple carbs

A
  • sugars
  • compounds composed of single/ multiple sugars. “carbon and water” CHO
  • single sugar units linked pairs of sugar units
  • six carbonators together with oxygen/ hydrogen atoms
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17
Q

photosynthesis

A

process by which green plants make carbohydrates from carbon dioxide/ water using green pigment chlorophyll to capture sun’s energy

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18
Q

sugars

A

simple carbs that molecules of either single sugar units or pair of those sugar units bonded together (sucrose)

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19
Q

glucose

A

singe sugar used in plant and animal tissues for energy “blood sugar” or dextrose

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20
Q

monosaccharides

A

single sugar units “one” “sugar unit”

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21
Q

disaccharides

A

pair of single sugars linked together

22
Q

fructose

A

monosaccharide “fruit sugar”

23
Q

galactose

A

monosaccharide part of a disaccharide lactose

24
Q

added sugars

A

sugars/ syrups added to food to add sweetness, bulk or aid browning, concentrated fruit juice, glucose, fructose, high fructose corn syrup, sucrose, and other sweet carbs.

25
Q

lactose

A

a disaccharide composed of glucose and galactose know as milk sugar

26
Q

maltose

A

disaccharide compose of two glucose units, malt sugar

27
Q

sucrose

A

disaccharide composed of glucose and fructose, table, beet, can sugar “simply sugar”

28
Q

polysaccharides

A

another term for complex carbs, compounds composed oolong strands of glucose units linked together.

29
Q

starch

A

plant polysaccharide composed of glucose. After cooking, starch is highly digestible by human beings, raw start often resists digestion.

30
Q

glycogen

A
  • the storage form of glucose in the body

- highly branched polysaccharide that is made and held in liver and muscle tissues as storage form of glucose.

31
Q

whole grains

A

grains or foods made from them that contain all the parts and naturally occurring nutrients of the entire grain seed except the inedible husk.

32
Q

soluble fibers

A
  • food components that readily dissolve in water, become viscous, and often impart gummy or gel like characteristics to foods. (jelly, gums, bottled salad dressings.)
33
Q

viscous

A

having a sticky, gummy, or gel like consistency that flows slowly.

34
Q

Soluble Fibers

A
  • oats, barley, genomes, okra, citrus fruit

- have the ability to modulate blood glucose levels, lower blood cholesterol, promote health of the colon.

35
Q

Insoluble Fibers

A
  • tough, fibrous structures of fruit, vegetables, and grains; indigestible food components that do not dissolve in water.
  • do not form gels and resist fermentation. (cellulose, structures of plant, outer layers of grains.
  • cellulose, form structures of plants, outer layers of whole grains, strings of celery, hulls of seeds, skins of corn kernels.
36
Q

diabetes

A

metabolic diseases that impair a person’s ability to regulate blood glucose.

37
Q

What’s one way to protect yourself from heart disease

A
  • Diet rich in fruit, legumes, vegetables, nuts, seeds, whole grains, rich in fibers and complex carbs.
  • low in added sugars, saturated fat, and trans fat
  • High in nutrients and phytochemicals
  • oatmeal, apples, barley, carrots, legumes, are rich in gel forming fibers that lower blood cholesteral
38
Q

How do you avoid or relieve constipation

A
  • increase foods with course insoluble fibers stimulate the colon lining to secrete mucus and water that enlarge and soften the stools.
39
Q

appendicitis

A

inflammation/ infection of the appendix

40
Q

diverticula

A

sacs or pouches that ballon out of the intestinal wall caused by weakening of the muscle layers that encase the intestine.

41
Q

Daily Recommended Intake of Fiber is…

A

14 grams per 1000 kcals
25 grams/ day woman
38 grams/ day men

42
Q

lactose Intolerance

A
  • impaired ability to digest lactose due to reduced amounts of the enzyme lactase.
43
Q

lactase

A
  • intestinal enzyme the spills the disaccharide lactose to monosaccharides during digestion.
44
Q

protein - sparing action

A
  • the action of carbohydrate and fat in providing energy that allows protein to be used for purposes it alone can serve.
45
Q

ketone bodies

A

acidic - water - soluable compounds that arise during the breakdown of fat when carbohydrate is not available

46
Q

Ketosis

A

an undesirably high concentration of ketone bodies, such s acetone, in the blood or urine.

47
Q

insulin

A

hormone secreted by the pancreas in response to a high blood glucose concentration. It assists cells in drawing glucose from the blood.

48
Q

glucagon

A
  • hormone secreted by the pancreas that stimulates the live to release glucose into the blood when blood glucose concentration dips.
49
Q

glycemic index (GI)

A
  • ranking of foods according to their potential for raising blood glucose relative to a reference dose of glucose.
50
Q

Hypoglycemia

A
  • poorly managed diabetes

- abnormally low blood glucose contraction often accompanied by symptoms such as anxiety, rapid heartbeat, and sweating.

51
Q

type 1 diabetes

A

pancreas produces no or very little insulin, often diagnosed as a child, although som cases arise in adulthood

52
Q

type 2 diabetes

A
  • pancreas makes plenty of insulin but the body’s cells resist the insulin’s action; often diagnosed in adulthood.

Nutrition FN 170 (7 decks)

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