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Human Nutrition > Chapter 4 - Carbohydrates > Flashcards

Chapter 4 - Carbohydrates Flashcards

1
Q

simple carbohydrates

A

monosaccharides
disaccharides
- perceived as sweeter than complex carbs

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2
Q

monosaccharides

A
  • single sugars
  • include:
    glucose - blood sugar, essential energy source for body
    fructose - sweetest sugar, fruits, honey
    galactose - part of lactose
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3
Q

glucose

A
  • most abundant monosaccharide in body

- preferred energy source for brain & red blood cells

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4
Q

disaccharides

A
  • made of 2 monosaccharides
  • glucose is always 1
  • include:
    maltose - 2 glucose
    sucrose - fructose & glucose
    lactose - galactose & glucose
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5
Q

polysaccharides

A
  • many sugars linked together
  • include:
    glycogen
    starches
    fibers
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6
Q

glycogen

A
  • polysaccharide
  • only found in meats & not in plants, so body makes it
  • stores glucose for future use
  • stored in liver and muscle cells
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7
Q

starches

A
  • polysaccharide
  • plants store glucose as starches
  • all starch comes from plants (beans, tubers, grains)
  • amylose & amylopectin
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8
Q

fibers

A
  • polysaccharide (nonstarch)
  • pass through the body undigested, so contribute little or no energy
  • soluble & insoluble
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9
Q

difference between fibers & starches

A

bonds between the monosaccharides in fibers cannot be broken down by digestive enzymes in the body

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10
Q

insoluble fibers

A
  • do not dissolve in water, form gels or ferment
  • found mostly in whole grains and veggies
  • promote bowel movements, alleviate constipation, & prevent diverticular disease
  • cellulose
  • inulin
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11
Q

soluble fibers

A
  • dissolve in water
  • easily digested by bacteria in colon
  • pectins
  • gums
  • mucilages (viscous)
  • resistant starch
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12
Q

condensation

A

two monosaccharides can be linked together through this reaction to form a disaccharide & water

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13
Q

hydrolysis

A

a dissacharide can be broken into its two monosaccharides by this reaction using water

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14
Q

amylase

A
  • from salivary glands

- starts the breakdown of amylose (a forms of starch)

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15
Q

amylose

A
  • polysaccharide / straight chain
  • more resistant to digestion
  • may improve health of digestive tract; improve glucose tolerance; stimulate growth of beneficial intestinal bacteria
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16
Q

amylopectin

A
  • polysaccharide / branched chain

- easier to digest

17
Q

fiber health benefits

A

Soluble fibers

  • slow gastric emptying & may delay absorption of some nutrients
    • improve appetite control
    • normalize blood glucose levels
  • may help protect against colon cancer

Insoluble fibers - relieve constipation

18
Q

oligosaccharides

A
  • similar in length to simple carbs
  • similar in makeup to polysaccharides
  • humans lack enzyme to digest them
  • intestinal microflora digest & ferment them (cause bloating & flatulence)
  • food sources - legumes, beans, cabbage broccoli
19
Q

how are carbohydrates absorbed?

A

glucose & galactose - active transport

fructose - facilitated diffusion

20
Q

lactase deficiency

A

a lack of the enzyme needed to digest the disaccharide lactose into its monosaccharides (glucose & galactose)

21
Q

kefir

A

a fermented milk created by adding lactobacillicus acidophilus & other bacteria that break down lactose to galactose and glucose, producing a sweet, lactose-free product

22
Q

gluconeogenesis

A

the making of glucose from a non carbohydrate source

23
Q

protein-sparing action

A

the action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes

24
Q

What does liver do with glucose?

A
  1. assembles small glucose units into glycogen for storage

2. stores extra glucose as fat for export to other cells

25
Q

What happens to glucose in the blood?

A
  1. muscles cells convert to glycogen
  2. liver stores as glycogen & fat
  3. most cells take what they need for energy right away
26
Q

What are the glucose regulating hormones?

A
  1. insulin
  2. glucagon
  3. epinephrine - under stress, acts quickly to ensure that all body cells have energy fuel in emergencies
27
Q

normal blood glucose (fasting)

A

70 - 100 mg/dL

28
Q

diabetes mellitus

A
  • refers to diabetes that is caused by high levels of glucose in the blood
  • Type 1 & type 2
29
Q

Type 1 diabetes

A

body does not produce insulin

30
Q

Type 2 diabetes

A

body’s insulin receptors become insensitive, so no longer respond to insulin

31
Q

hypoglycemia

A
  • abnormally low blood glucose concentration

- symptoms include: sweating, anxiety, hunger, & trembline

32
Q

glycemic response

A

the extent to which a food raises the blood glucose concentration & elicits an insulin response

33
Q

how do added sugars contribute to health problems?

A
  1. dental caries (cavities)
  2. contribute to nutrient deficiencies by nudging out nutrients
  3. too much contributes to weight gain & obesity
34
Q

What are the carbohydrate-rich foods?

A 
whole grains
vegetables
legumes
fruits
nuts
35
Q

health benefits of fiber-rich carbohydrates?

A
  1. benefit heart - can lower blood cholesterol, lower blood pressure
  2. diabetes - soluble fibers trap nutrients & delay trasport thru GI tract, which slows glucose absorption (helps prevent glucose surge & rebound)
  3. GI health - reduces constipation; increases health of large intestine
  4. Cancer - high fiber protests against colon cancer
  5. Weight management - tend to be low in fat & added sugars; contribute to feeling full
36
Q

Acceptable Macronutrient Distribution Ranges (AMDR)

A

Carbs: 45-65%
Fat: 20-35%
Protein: 10-35%

Human Nutrition (8 decks)

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