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FScN 1112 > Chapter 5 > Flashcards

Chapter 5 Flashcards

1
Q

Carbohydrate family includes

A

starch, fiber, and sugar

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2
Q

Most of the carbohydrates are composed of

A

carbon, oxygen, and hydrogen

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3
Q

The main source of carbohydrates

A

Plants

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4
Q

General formula of carbohydrate

A

Cn(H2O)n or (CH2O)n

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5
Q

Simpler form

A

Monosaccharide单糖, disaccharide二糖

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6
Q

Complex form of carbohydrate

A

Polysaccharide

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7
Q

明月几时有？把酒问青天。不知天上宫阙，今夕是何年？我欲乘风归去，又恐琼楼玉宇，高处不胜寒，起舞弄清影，何似在人间？

A

转朱阁，低绮户，照无眠。不应有很，何事长向别时圆。人有悲欢离合，月有阴晴圆缺，此事古难全。但愿人长久，千里共婵娟。

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8
Q

Monosaccharide are

A

Glucose, Fructose, galactose

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9
Q

Glucose葡萄糖

A

The most abundant monosaccharide. Can form disaccharide or poly when they glucose link together.

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10
Q

Glucose in blood

A

Blood sugar

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11
Q

Fructose果糖

A

Found in fruits, vegetables, honey, and higher fructose corn syrup. Used to sweeten the products, we eat it almost everyday.

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12
Q

Galactose半乳糖

A

Usually link with glucose and form lactose which is found in diary products.

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13
Q

Disaccharide

A

Carbohydrates which have two monosaccharide. The reaction is condensation reaction. During the reaction, a H2O is formed and released.

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14
Q

Disaccharide includes

A

Lactose, sucrose, and maltose

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15
Q

Lactose, sucrose, and maltose contains

A

Lactose contains beta, maltose and sucrose contains alpha

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16
Q

Beta bonds differ from alpha

A

Beta bonds are not easily be broken by the digestive enzyme for absorption in small intestine.

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17
Q

Maltose 麦芽糖

A

Formed by two glucose molecules joined by alpha. Those sugar provide energy for seeds to grow.

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18
Q

table sugar

A

蔗糖，食用糖

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19
Q

Sucrose 蔗糖

A

Common table sugar, glucose and fructose linked together by alpha bond. Large amount of sucrose is found naturally in plants. Can be purified into various degrees like brown, white, and powdered sugar.

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20
Q

Lactose

A

Primary sugar in milk or milk products, glucose and galactose joined together by beta bonds. This will cause intestinal gas, bloating.

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21
Q

Polysaccharide 多糖

A

Contain thousands of glucose molecules. It includes some digestible sugar like starch, and some indigestible sugar like fiber. It depends on whether it is linked by beta or alpha.

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22
Q

Oligosaccharide 低聚糖

A

Contains 3-10 sugar units.

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23
Q

Which oligosaccharide is in the nutrition importance?

A

Stachyose and raffinose.

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24
Q

Where can we find oligosaccharide?

A

Onion, broccoli, cabbage, whole wheat, legumes.

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25
Q

What happened when we eat oligosaccharide?

A

It is linked by beta bonds, so it cannot be broken. Therefore, the undigested sugar pass into the large intestine and produce gas and other by-products.

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26
Q

Digestible polysaccharide

A

Starch and glycogen

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27
Q

Starch in plants

A

Is the storage form of the glucose in plants.

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28
Q

Two types of starch in plants

A

amylose and amylopectin. Source of energy for plants and the animals which eat plants. Found in starchy products like potatoes, rice, and pasta.

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29
Q

Typically ratio of amylose and amylopectin

A

1:4

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30
Q

Similarity between amylose and amylopectin

A

Are linked with alpha bonds.

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31
Q

Differences between amylose and amylopectin

A

Amylose is a linear and unbranded chain of glucose molecules that contains only one type of alpha bond(1-4). Amylopectin is highly branched structure of glucose molecules, and it contains two types of alpha bonds (1-4 and 1-6)

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32
Q

Alpha 1-4 is broken by ______.

A

Amylase enzymes produced in mouth and pancreas.

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33
Q

Alpha 1-6 is broken by ______.

A

Intestinal enzyme called alpha-dextrinase.

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34
Q

Glycogen

A

The storage form of carbohydrates in human and other animals body. Glucose linked by alpha bonds.

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35
Q

The structure of glycogen

A

It is similar to amylopectin, but even more brunched. It can be quickly broken up by enzymes in body cells where it is stored.

36
Q

Major storage sites of glycogen

A

Muscle and liver cells.

37
Q

Indigestible polysaccharide

A

Dietary and functional fibers

38
Q

Fibers are composed primarily by non starch polysaccharide:

A

Cellulose, hemicellulose, pectins, gums, mucilages.

39
Q

Insoluble fiber

A

Cellulose, hemicellulose, and lignins

40
Q

Soluble fiber

A

Mucilages, pectins, gums, some hemicellulose

41
Q

Nutritive sweeteners

A

Can be metabolized to yield energy. Monosaccharide and disaccharide are classified as nutritive sweeteners.

42
Q

Non nutritive sweeteners

A

Provide no energy.

43
Q

Sugar alcohol

A

Nutritive sweeteners used in sugarless gums and candies.

44
Q

Large amount of sugar alcohol can cause

A

Diarrhea.

45
Q

The metabolize and absorption of sugar alcohol

A

are more slowly than sucrose to form glucose.

46
Q

Non-nutritive sweeteners provides

A

low calories or non-calory. Fit for diabetes and people who trying to lose weight.

47
Q

ADI

A

Acceptable Daily Intake.

48
Q

Saccharin 糖精

A

The oldest alternative sweetener. 300 times sweeter than sucrose

49
Q

Aspartame

A

Lose the sweet taste in high temperature.

50
Q

Neotame

A

Are allowed to use in variety of food by FDA, especially in baked food and nonalcoholic beverage. It is heat stable , can be used in cooking as tabletop sweetener。

51
Q

Which sugars are classified as nonnutritive sweetener?

A

Saccharine, Aspartame, Neotame, Acesulfame-K, Sucralose, Tagatose, Stevia, Luo Han Guo.

52
Q

Recommended Carbohydrate Intake

A

Adults 130g/Day
45% - 65% of total energy intake
Age up to 50, Female 25g, Male 38g.
over 50 21g, 30g

53
Q

Adequate of fiber aimed to reduce

A

diverticular disease, cardiovascular disease, and other chronic disease.

54
Q

Nutritious diet with ample carbohydrate should includes

A

6 oz grains, 2.5 cups vegetables, 2 cups fruits, 3 cups of milk.

55
Q

The functions of digestive carbohydrates

A

They are broke down to glucose and provide the primary source of energy, spare protein from use as an energy source, and prevent ketosis.

56
Q

How much energy does glucose provide?

A

4 kcal/gram

57
Q

Provide Energy

A

Red blood cells and cells of central nervous system derive most of the energy from glucose

58
Q

Spare protein from use as an energy source

A

Amino acids are used to build body tissues and perform other vital functions, but it must get enough energy from glucose. If one does not gain adequate carbohydrate, the body will be forced to break down amino acids in muscle tissues and other organs to make glucose.

59
Q

Gluconeogenesis

A

The process that animo acids in muscle tissue and other organs break down to make glucose.

60
Q

Minimal intake of carbohydrate

A

50 - 100g/day

61
Q

dehydration

A

脱水

62
Q

Function of fiber

A

It helps to integrity GI tract and overall health. It prevent the constipation and diverticular disease, and enhances the body weight, blood glucose level and blood cholesterol level.

63
Q

Promoting bowel health

A

When adequate fiber and fluid is consumed, the stool will become large and soft, because fiber absorbs water. In opposite, the stool will become small and hard. The constipation will caused. Overtime, constipation will become hemorrhoid.

64
Q

Cholesterol

A

胆固醇

65
Q

Digestion of carbohydrates

A

Begins in the mouth, an enzyme called saliva amylase in the saliva breaks the starch into polysaccharide and disaccharide when chewing. And the saliva amylase is inactivated by the acid in stomach, the digestion of carb is stopped until it reach the small intestine. The polysaccharide is digested by pancreatic amylase and dextrinase. And disaccharide is broken into monosaccharide by another specialized enzyme in small intestine.

66
Q

Enzymes for lactose, maltose, and sucrose

A

Lactase, maltase, and sucrase.

67
Q

Carbohydrates in large intestine

A

Monosaccharide that occur in food does not need further digestion in small intestine. Indigestible carbohydrate cannot be broken down by the enzyme in small intestine. It will pass into large intestine and be fermented with the bacteria into acid, gas or excrete fecal waste.

68
Q

People who have diarrhea should

A

Avoid lactose for a week, because of temporary lactose maldigestion and malabsorption

69
Q

Absorption of fructose

A

Is taken by the absorptive cells via facilitated diffusion. A carrier is used, but no energy input. The process is much slower than the glucose and galactose

70
Q

Absorption of glucose

A

Glucose is transported in bloodstream for the use by the cells of the body. If blood glucose is adequate for use, the extra glucose will be stored in the liver(or muscle) as glycogen.

71
Q

High fiber consumption can cause

A

High fiber consumption with low amount of fluid will cause dry and hard stools which are painful to eliminate. Overtime, this will cause hemorrhoids.

72
Q

Very-high-fiber intake may cause

A

reduce the absorption of certain minerals and cause deficiency. Because some minerals will bind to fibers and prevent the absorption of minerals.

73
Q

High sugar diet can cause

A

Increase risk of weight gain, obesity (high sugar does not directly cause diabetes), and cardiovascular(心血管疾病). Also cause hyperactivity in children. Also cause dental caries(龋齿)

74
Q

Primary lactose intolerance

A

The insufficiency of lactase. Can cause abdominal pain, bloating gas, and diarrhea after consuming lactose.

75
Q

Secondary lactose intolerance

A

Occurs when conditions of the small intestine. It also cause gastrointestinal symptoms, but it is temporary.

76
Q

Diabetes

A

If a fasting blood glucose level is higher than 126 mg/lb, it is classified as diabetes.

77
Q

Hypoglycemia

A

If glucose level is lower than 50 mg/lb, it is a condition of hypoglycemia

78
Q

What is the most important organ to control the amount of blood glucose level?

A

Liver is the most important in controlling the amount of the glucose in bloodstream. It is the first screen with sugar and determine how much sugar enter the bloodstream after a meal. Pancreas is also important, it begins to release small amounts of insulin as soon as a person starts to eat.

79
Q

Metabolic Syndrome

A

It is grouped of factors that increase the risk of type 2 diabetes and cardiovascular disease

80
Q

Two types of hypoglycemia

A

Fasting hypoglycemia and reactive hypoglycemia.

81
Q

Reactive hypoglycemia

A

Is caused by exaggerated insulin response after eating.

82
Q

Symptom of hypoglycemia

A

Irratability, sweating, anxiety, weakness, headache, and confusion in 2 to 5 hours after meal.

83
Q

Fastering hypoglycemia

A

A condition of low blood glucose after fasting for 8 hours or more.

84
Q

Glycemic Index

A

It is a ratio of the blood glucose response of a given food compared with a standard. It is influenced by the food’s starch structure, fiber content, food processing, physical structure, temperature, and amount of protein and fat in the meal.

85
Q

Foods with high GI

A

Potatoes, bread, Gatorade, short-grain white rice, honey, and jelly beans.

FScN 1112 (12 decks)

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