Chapter 4- Carbohydrates Flashcards
Refined grain
stripped of germ and bran; only endosperm is left
Enriched grain
some nutrients are lost, in the processing they are added back
whole grains
rich carbohydrates. consumption of whole grains that are high in fiber may reduce the risk of heart disease and diabetes
What are the Simple carbohydrates(sugars)
- Monosaccharides
- Disaccharides
Monosaccharides are a one sugar unit, what are they?
Glucose- circulates in blood stream, found in fruits, vegetables, and honey
Fructose- found in fruits, vegetables, honey
Galactose- monosaccharides that make up milk sugar
Disaccharides are two sugar units, what are they?
Lactose- often called “milk sugar,” found in milk, yogurt, and other dairy products
Sucrose- “table sugar,” found in fruits and veggies
Maltose- formed in large amounts as a product of starch digestion; very little found in the food we eat.
Polysaccharides
complex carbs such as;
- starch: made of chains and chains of sugars
- fibers: non digestible carbohydrates(no enzyme to break down fiber)
- glycogen: storage form of glucose in our bodies, there to be able to burn when needed (aka exercise)
glycogen
(PEOPLE) storage form in liver and muscles, there is a limit and if you store more than a limit then it turns into fat.
starches
(Plants) storage form of energy in plants; grains, legumes, potatoes
Fiber does not contribute energy but you get _______ and ______.
vitamins; minerals
enzymes digest _______.
monosaccharides
We use glucose for energy, what does our body do when we run out of glucose?
it starts to make glucose from protein(during low or restricted carbohydrate consumption)
What is Gluconeogenesis?
amino acid conversion into glucose. Breaks down muscle tissue to convert into glucose. SO EAT YOUR CARBS
Carbohydrates are protein sparing, which means?
preserve the body’s protein
3 fates of glucose are
- immediate energy source
- converted into glycogen
- converted into fat
