Chapter 4: Carbohydrates Flashcards
anatomy of a whole grain
picture 1 (germ, brain, endosperm)
where the majority of macronutrient (starch and protein) located
endosperm
where the majority of micronutrients (dietary fiber and significant amount of B vitamins and minerals) is located
bran
where the majority of micronutrients (essential fatty acids and number of B vitamins and minerals) is located
germ
Whole grains
Contain the endosperm, germ, and bran in original proportions
differentiate refined grains from enriched grains
refined grains is when they stripped of the germ and bran, leaving only the endosperm
enriched grains is when some nutrients lost in processing are added back
define carbohydrate
Essential macronutrient made up of carbon, hydrogen, and oxygen arranged as one or more sugar units; it is the key source of energy, and are found in grains, plants foods, and milk
!(CH2O)n (n=6 - glucose and fructose)
Photosynthesis
Plants capture sunlight energy and convert it into chemical energy in the form of glucose and fructose
where energy in carbs comes from
sun light
Vital Functions of Carbohydrates
Indispensable source of energy for the brain, red blood cells, and exercising muscles
Reduces the use of protein for energy
Source of fiber (intestinal health)
Adds sweetness and flavor to foods
Carbohydrate Classification
-Simple carbohydrates
Fruits
Many vegetables
Milk
(Sugars and syrups)
-Complex carbohydrates
Grains
Legumes
Some vegetables
(starch and fiber)
name 3 monosaccharides and 3 correspondent disaccharides (simple sugars)
mono: glucose, fructose, galactose
di: maltose, sucrose, lactose
every disaccharides is bonded with
glucose
table sugar, fruits and vegetables
sucrose
milk sugar (found in dairy products)
lactose
product of starch digestion, very little found in foods we eat
maltose
what are the complex carbs (polysaccharides)
starch
fiber
glycogen
what are the types of starch (long chains of glucose) bonds
amylose (single chain/ no branches)
amylopectin (many branched)
dietary fibers
diverse group of polysaccharides found in plants
types of chain in dietary fiber
cellulose- straight chains of glucose
hemicellulose- branched chains composed of a variety of sugars
storage form of glucose
glycogen (branched form)
where is glycogen found
skeletal muscles (primarily) (Broken down to supply fuel to contracting muscles during exercise
) and liver (secondarily)(Breaks down into glucose and releases it in the blood
glucose homeostasis)
what’s a glycogen
Polysaccharide consisting of many glucose molecules
what are the 4 enzymes that digest carbohydrates into monosaccharides
Amylase
Sucrase
Maltase
Lactase
how amylase aid throughout digestion
- Mouth
Salivary amylase
Breaks starch into shorter polysaccharides - In stomach salivary amylase is inactivated
- Small intestine
Pancreatic amylase
Continues digestion of starch into maltose and oligosaccharides, then into glucose - Digestion of oligosaccharides is completed by enzymes attached to the surface of microvilli in the small intestine. Then, the monosaccharides are absorbed by the small intestine and are transported into the blood
what happens to carbohydrate in small intestine
- Maltase
Breaks down maltose into two glucose units - Sucrase
digests sucrose into glucose and fructose - Lactase
Breaks down lactose into glucose and galactose
what causes lactose intolerance
Low levels of enzyme
lactase, resulting in
difficulty digesting lactose
what are the fibers recommendations for males and females
male 38g
female 25g
what are the types of fibers
- Soluble
Dissolves in water, often forming viscous gels and readily broken down by bacteria in the colon - Insoluble
Does not dissolve in water, typically poorly fermented
Passes through the GI tract relatively intact
how the blood glucose regulates
through pancreatic hormones
1. Insulin (at skeletal muscle)
removes glucose from the blood for use by cells (lower concentration blood glucose)
2. Glucagon (at the liver level)
signals liver cells to release glucose into the blood (increase concentration blood glucose)
what are the health benefits of fiber
Health Benefits of Fiber
* Insoluble fiber
– Softens stools and
helps maintain
regular bowel
movements
– Reduces the risk of
hemorrhoids and
diverticular disease
– Decreases the risk of
diabetes
* Soluble fiber
– Promotes satiety by
slowing food emptying
from stomach into small
intestine
– Slows digestion and
absorption
– Reduces rise of blood
glucose after a meal
– Reduces the risk of
coronary artery disease
differentiate dietary fiber from functional fiber
Dietary fiber is naturally found in intact plant foods;
functional fiber is extracted or synthesized and
added to foods during the manufacturing process.
Together, dietary fiber and functional fiber make up
total fiber.
oligosaccharides
3-10 carbons
function of liver in regards to glycogen
blood glucose homeostasis
main different types of amylase
salivary amylase
pancreatic amylase
insulin directs to
muscle and adipose
two primary energy fuel in the body
fatty acid and glucose
Majority of fiber
whole grain barley
recommendations of carbs
45%-65% (50%)
