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NU FS 305 > Chapter 4 - Carbohydrates > Flashcards

Chapter 4 - Carbohydrates Flashcards

1
Q

What are simple sugars?

A

Mono and disaccharides

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2
Q

What are complex sugars?

A

Oligosaccharides and polysaccharides

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3
Q

What are oligosaccharides?

A

Straight or branched chais of a few monosaccharides

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4
Q

What are added sugars?

A

Sugars and syrups added to foods or beverages when they are processed or prepared

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5
Q

What are free sugars?

A

Sugars that are added to foods by manufacturers or consumers, as well as naturally present in honey, syrups, and fruit juices

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6
Q

What is the difference between added and free sugars?

A

Free sugars includes added sugars + naturally present sugars

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7
Q

What sugar is used for energy in the body?

A

Glucose

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8
Q

What is the formula of glucose?

A

C6H12O6

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9
Q

How is corn syrup changed to high fructose corn syrup?

A

Glucose in enzymatically converted to fructose

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10
Q

What does HFCS 90, HFCS 55, HFCS 42 mean?

A

90%, 55%, 42% fructose while the remaining % is glucose

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11
Q

What has increased HFCS intake been linked to?

A

Obesity; childhood obesity

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12
Q

Why is HFCS worse than other sugars?

A

While it has the same other energy yield, it is metabolized differently

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13
Q

How is fructose metabolized?

A

Metabolized in the liver rather than the SI where it is readily converted to fat

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14
Q

How is sucrose metabolized?

A

It is digested in the intestines by sucrase which assists in regulation of breakdown and release fructose into the blood stream

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15
Q

What is lactose composed of?

A

Galactose + Glucose

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16
Q

What is sucrose composed of?

A

Glucose + Fructose

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17
Q

What is maltose composed of?

A

Glucose + Glucose

18
Q

What is the bond between sugars in a dissacharide?

A

Glycosidic bond

19
Q

How is glucose stored in the body?

A

As glycogen in the liver and some in the muscles

20
Q

What is gluconeogenesis?

A
  • Process where sugars are made from non sugars (ex. lactic acid)
  • Occurs when the dietary intake is insufficient to supply th ebody
21
Q

What is the structure of glycogen?

A

Polymer of glucose units in long, highly branched chains

22
Q

How is starch broken down in digestion?

A

Starch to maltose to glucose

23
Q

What is the amylose:amylopectin ratio in starch?

A

20-30%:70-80%; amylose is unbranched, amylopectin is highly branched

24
Q

What is resistant starch?

A

Starch that is not chemically a fibre but acts like a soluble fibre in the GIT, as resistant to digestion and absorption

25
Q

What causes resistant starch to be resistant?

A
  • High in amylose
  • Structure of the granule protecting the starch in a plant (raw potato, banana)
26
Q

What kind of carbohydrate is fibre considered?

A

Non-starch polysaccharide

27
Q

Why is fibre not digested?

A

Its bonds cannot be hydrolyzed by digestive enzymes, which allows no energy to be yielded

28
Q

What is the difference between soluble and insoluble fiber?

A
  • Soluble dissolved in water, acting as a colloid
  • Insoluble cannot be dissolved, acts bulk to stool
29
Q

What is the structural difference between soluble and insoluble fiber?

A

Soluble fiber is higher in amylopectin, insoluble is higher in amylose

30
Q

What is cellulose?

A

A complex CHO which adds rigidity to plant cell walls, vegetables and fruits, and legumes

31
Q

How are the glucose units joined in cellulose?

A

Beta 1,4 glycosidic linkeages

32
Q

What are pectins?

A

Complex CHO found in fruits and vegetables. It has a linear backbone of 1 type monosaccharide units

33
Q

What are mucilages?

A

Complex CHO similar to pectins; has mixed monosaccharide backbones and branches

34
Q

What are phenol polymers?

A

Non-polysaccharides that increase tensile strength
* Lignin, cutins, tannins

35
Q

What are prebiotics?

A

A bio-functional food component which consists of non-digestible oligosaccharides. They are fermented in the colon.

36
Q

What are the functions of prebiotics?

A
  • Stimulate the growth of beneficial bacteria
  • Modulate the microflora
37
Q

How is glucose and galactose absorbed?

A

Through active transport process
* transporter: BBM Sodium Glucose Transporter

38
Q

How is fructose absored?

A

Facilitated diffusion
* Transporter: BBM Glucose transport protein

39
Q

What happens after glucose, galactose, or fructose are first absorbed?

A

They both move to the GLUT2 to get absorbed into the blood stream

40
Q
A

NU FS 305 (13 decks)

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