Chapter 4: Carnohydrates: Sugars Starches And Fibers Flashcards
What are the three major parts of a kernel?
Endosperm, bran, and germ
Sugar unit
A sugar molecule that cannot be broken down to yield other sugars .
Monosaccharide
A carbohydrate made up of a single sugar unit.
Disaccharide
A carbohydrate made up of two sugar units.
Polysaccharide
a carbohydrate made up of many sugar units linked together.
Carbohydrates
A group of compounds made of one or more sugar units that contain carbon, hydrogen, and oxygen.
T or F?
Monosaccharides and disaccharides are classified as simple carbohydrates.
True.
What are the three most common monosaccharides in the diet?
Glucose, fructose, and galactose.
Glucose
A 6 carbon monosaccharide that is the primary form of carbohydrate used to provide energy in the body.
T or F?
Glucose, often called blood sugar, is not an essential carbohydrate fuel for the human body.
False.
Glucose is THE MOST IMPORTANT carbohydrate fuel for the human body.
What are the three most common disaccharide in our diet?
Maltose, sucrose, and lactose
Complex carbohydrates
Polysaccharides which do not taste sweet like simple carbohydrate including glycogen in animals and starch in plants.
Glycogen
The storage form of carbohydrate in animals, made up of many glucose molecules linked together in a highly branched structure.
Starch
The storage form of carbohydrate in plants, made up of many glucose molecules linked in straight or branched chains.
Soluble fiber
Fiber that dissolves in water or absorbs water and can be broken down by intestinal micro flora. It includes pectins, gums, and som hemicelluloses.
Insoluble fiber
Fiber that does not dissolve in water and cannot be broken down by bacteria in the large intestine. It includes cellulose, some hemicelluloses, and lignin.
Oligosaccarides
A carbohydrate made up of 3 to 10 sugar units
Resistant starch
Starch that escapes digestion in the small intestine of healthy people.
How does fiber prevent constipation?
The fiber speed up intestinal transit by increasing the amount of material and water in the intestine, stimulating peristalsis, causing the intestinal muscles to work harder and keep things moving.
Glycemic response
The rate, magnitude, and duration or the rise in blood glucose that occurs after food is consumed.
Glycemic index
A ranking of how a food affects blood glucose relative to the effect of an equivalent amount of carbohydrate from a reference food, such as white bread or pure glucose.
Glycemic load
Compares the effect of typical portions of food on blood glucose so it is a more practical way to assess the effect of a food on blood glucose levels.
Insulin
A hormone made in the pancreas that allows glucose to enter cells and stimulates the synthesis of protein, fat, and liver and muscle glycogen.
Glycosis
An anerobic metabolic pathway that splits glucose into two three-carbon pyruvate molecules; the energy released from one glucose molecule is used to make two molecules of ATP.
