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Biol 203 > chapter 4: carbs > Flashcards

chapter 4: carbs Flashcards

1
Q

calorie (unit of measure)

A

the energy stored in food

unit that measures heat energy

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2
Q

small calorie

A

the measure of how much energy it takes to raise the temperature of 1 gram of water by 1 degree celcius

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3
Q

big Calorie

A

the measure of how much energy it takes to raise the temperature of 1 kilogram of water by 1 degree celcius

equal to 1000 small calories

this is how we measure food

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4
Q

Kilocalorie

A

equal to 1000 small calories

this is how we measure food

the same as one big Calorie

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5
Q

bomb Caloriemeter

A

can measure the amount of energy in Calories contained in food

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6
Q

the monosaccharides

A

part of simple carbs

Glucose, Fructose, and Galactose

have the same chemical formula, but atoms differ

all have varying degrees of sweetness

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7
Q

sweetest and blandest monosaccharides

A

sweetest: fructose
blandest: galactose

in the middle: Lactose

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8
Q

where to find glucose?

A

fruits and veggieees

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9
Q

where to find fructose?

A

fruits and honeeey

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10
Q

where to find galactose?

A

found in milk

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11
Q

most important monosaccharide?

why?

A

glucose

dominant sugar in the body

dominant energy source for red blood cells and cells on nervous system

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12
Q

Disaccharides

A

Pairs of Monosaccharides

pairs of sugar molecules

the first pair is always glucose

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13
Q

lactose

A

pair of galactose and glucose

found in milk

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14
Q

maltose

A

two glucose molecules

not present in the food we eat

by product of of starch digestion

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15
Q

sucrose

A

table sugar

pair of glucose and fructose

abundant in honey, sugar cane plant, etc.

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16
Q

is sucrose toxic?

A

nah boy

raw sugar and brown sugar, are less processed tho and have more nutrients

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17
Q

added sugar

A

sugar and other caloric sweeteners that are added tp foods during processing, preparation, or at the table

“added sugars” do not include the naturally occurring sugar found in fruits and milk products

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18
Q

High Fructose Corn Syrup (HFSC)

A

introduced by the food industry in the 1970s

corn are grains that contain starch

starch is turned into glucose

19
Q

sugar alcohols

A

not fully absorbed by intestinal tract

calories = 2kcal/g

example: mints and gum

20
Q

the two main types of simple carbs

A

Monosaccharides (1 sugar unit)

Disaccharides (2 sugar units)

21
Q

complex carbs

A

mades of hundreds or thousands of glucose molecules

basically polysaccharides

22
Q

types of polysaccharides

A

glycogen

starch

dietary fiber

23
Q

glycogen

A

the storage form of glucose in the body (like body glucose)

comes from starch, which is the plant glucose which we absorbed

the animal version of starch

24
Q

starch

A

storage form of glucose on plants

25
Q

dietary fiber (two types)

A

soluble fiber

insoluble fiber

26
Q

single most important complex carb

A

dietary fiber

27
Q

the two types of starch

A

amylopectin

amylose

28
Q

amylopectin

A

branched type of starch

easier to digest

blood sugar rise fast

29
Q

amylose

A

single linear thread of glucose molecules

longer to digest than amylopectin

blood sugar rise slow

30
Q

soluble fiber

A

dissolve and become viscous in water

prized in the food industries for their thiccening abilities

slow gastric emptying

slow glucose intake

trap cholesterol and carry it to large intestine for elimination

improve bowel health (includes prebiotics)

reduce risk of cardiovascular disease, type 2 diabetes, obesity, and colon cancer

31
Q

insoluble fiber

A

do not dissolve in water

not viscous

do not form gels

not fermented in large intestine

promote bowel movement

prevents diverticula

32
Q

diverticula

A

bulging pockets formed on large intestine from forced bowel movements

33
Q

what happens to starch and disaccharides when we digest’

A

they turn into monosaccharides (mostly glucose)

34
Q

the first recipient of absorbed nutrients?

A

the liver

will convert all monosaccharides into glucose and turn them into glycogen

35
Q

how many of us will become lactose intolerant as we age?

A

70% of us

36
Q

hyperglecemia

A

high blood sugar levels

37
Q

most common type of diabetes

A

type 2 diabetes

38
Q

types of diabetes

A

type 1

type 2

gestational diabetes

39
Q

type 1 diabetes

A

an autoimmune disease

immune system destroys insulin synthesization

we gotta put insulin and eat strict meal plan

40
Q

type 2 diabetes

A

90% of diabetes cases

caused by high sugar diet

cells become resistant to insulin

glucose cant enter insulin

completely preventable

41
Q

gestational diabetes

A

occurs during pregnancy in some women

can happen because of poor diet

42
Q

formula to obtain starch

A

all carbs - sugar carbs - fiber carbs - alcohol carbs

43
Q

the more calories we eat, the more or less fibers do we need?

A

the more fiber

we need it to digest the extra amount of calories

44
Q

daily amount of fiber recommended

A

14g per 1000kcal

Biol 203 (12 decks)

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