Chapter 4: Carbohydrates Flashcards

1
Q

What are the carbohydrate molecules?

A

Simple and Complex carbohydrates

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2
Q

What are simple carbohydrates?

A

-Monosaccharides (1 suagr molecule)
-Disaccharides (2 sugar molecules)

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3
Q

What are complex carbohydrates

A

-Oligosaccharides (3-10 sugar molecules)
-Polysaccharides (10+ sugar molecules)

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4
Q

what is sucrose

A

glucose + fructose

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5
Q

What is Maltose

A

glucose + glucose

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6
Q

What is Lactose

A

Glucose + galactose

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7
Q

What are Disaccharides

A

sucrose, Maltose, Lactose

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8
Q

What do pancreatic hormones work to maintain?

A

Blood glucose

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8
Q

What does insulin do?

A

When your blood glucose is too high it lowers your blood glucose

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9
Q

What does Glucagon do?

A

When your blood glucose is too low it increases your blood glucose

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10
Q

What are complex carbohydrates

A

-oligosaccharides
-polysaccharides

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11
Q

What is the ultimate goal of carbohydrate digestion

A

-Break down large, complex molecules
-Starches → small, absorbable monosaccharides

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12
Q

In carbohydrate digestion what enzymes are required

A

enzymes produced by the salivary glands, pancreas, and small intestine

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13
Q

What happens in carbohydrate absorption?

A

The blood sugar levels increase, stimulating the pancreas to secrete insulin.

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14
Q

What digestive enzymes, glycosidic bonds that hold sugar molecules together are broken

A

Salivary amylase, pancreatic amylase, maltase, dextrinase

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15
Q

How do you calculate grams of CHO from percentage of total calories

A

Multiply the foods total weight in grams by its carb percentage

16
Q

What does the refined grain-based foods contain

A

high levels of solid fats, added sugars, and sodium

17
Q

what are the parts of the grain

A

-the bran
-the germ
-the endosperm

18
Q

What is the bran part of the grain

A

The outer layer of a grain; contains the most fiber

19
Q

What is the germ layer part of the grain

A

The portion of a grain that contains most of its vitamins and minerals

20
Q

What is the endosperm layer part of the grain

A

The portion of a grain that contains mostly starch

21
Q

what is dietary fiber

A

fiber that naturally occurs in plants

22
Q

what is functional fiber

A

fiber that is added to food to provide beneficial physiological effects

23
Q

What is total fiber

A

the combination of dietary fiber and functional fiber

24
Q

What is soluble fiber

A

Dietary fiber that dissolves in water

25
Q

What is insoluble fiber

A

Dietary fiber that does not dissolve in water

26
Q

What does fiber protect against

A

coronary heart disease and colon cancer

27
Q

what should people consume to increase fiber consumption

A

more fruits, vegetables, and whole-grain food

28
Q

what is hypoglycemia

A

decrease in blood glucose

29
Q

What happens when blood glucose level is low

A

“Glucagon” breaks down liver glycogen to maintain adequate levels of blood glucose

30
Q

When blood glucose level is increased what happens

A

the pancreas releases more insulin → insulin lowers blood
glucose → facilitates the uptake of glucose into cells

31
Q

After a normal meal blood sugar (glucose) does what

A

drops below the normal level after a meal

32
Q

When does low blood glucose levels occur

A

-without a preceding meal
-occurs after an extended period of fasting for several hours

33
Q

Type 1 diabetes requires what

A

external insulin

34
Q

What is Type 2 Diabetes caused by

A

insulin resistance