Chapter 4: Carbohydrates Flashcards
Glucose
A simple sugar made from 6 carbon, 12 hydrogen, and 6 oxygen that provides energy in the body.
Starch
The energy source of plants, a polysaccharie consisting of multiple molecules of bonded glucose
Monosaccharides
Carbohydrates consisting of one sugar unit
Disaccharides
Carbohydrates consisting of two sugar units
Oligosaccharides
Carbohydrates with 3 - 10 sugar unites
Polysaccharides
Complex carbs with 10 or more monosaccharide sub-unites linked.
Simple carohydrate
Sugars, made of just one or two monosaccharides, digested quickly in the body as a fast energy source.
Fructose
A simple sugar found in mostly fruits
Fructan
A polymer of fructose molecules found in some fruits, legumes, and vegetables.
Glycogen
A complex carb that occurs in animals only; it is the form of glucose stored in the body.
Fiber
A special type of complex carb that is not digested or absorbed.
Soluble fiber
The form of fiber that dissolves in into a thick gel substance in the stomach
Insoluble fiber
The form of fiber that does not dissolve, and passes relatively intact.
Gut microbiome
The specific and individualized accumulation of anaerobic bacteria and other microorganisms that populate the gastrointestinal tract.
Mastication
another word for chewng
Bolus
A mass of chewed food.
Amylase
An enzyme found largely in saliva that breaks starch into simple sugars.
Villi
Fingerlike projections on the inside surface of the intestines that absorb nutrients and secrete enzymes
Insulin
A hormone made by the pancreas that helps move glucose from the blood to the muscle and other tissues.
Glucagon
A pancreatic hormone that raises blood glucose levels.
Hypoglecemia
A state of low blood sugar levels with many causes, including diabetes treatments.
Glycemic index
A ranking of carbs on a scale of 0 to 100 according to how much they raise the blood sugar levels.
Ghrelin
A hormone released from the stomach that will stimulate the appetite.
Leptin
A hormone made from adipose tissue and the enterocytes of the small intestines that regulate energy balance and inhibit hunger.
Glycemic load calculation
(GI value of the food X the quantity of carbs per serving) / 100
Net Carbs
The total amount of carbs minus dietary fiber
Gluconeogenesis
The process of converting a non-carbohydrate substance into glucose for energy
Cofactors
Substances that must be present for another substance to be able to perform a certain function.
Calories in one gram of Carbs
4 kcals
