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NTDT 200 > Chapter 5 - Carbohydrates > Flashcards

Chapter 5 - Carbohydrates Flashcards

1
Q

simple sugar, such as glucose, that is not broken down further during digestion

A

monosaccharide

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2
Q

class of sugars formed by the chemical bonding of two monosaccharides

A

disaccharide

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3
Q

large carbohydrate containing from 10 to 1000 or more monosaccharide units - aka complex carb

A

polysaccharide

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4
Q

monosaccharides: (ex)

A

glucose, fructose, galactose

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5
Q

disaccharides: (ex)

A

sucrose, lactose, maltose

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6
Q

monosaccharide found in fruits and honey

A

fructose

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7
Q

galactose + glucose

A

lactose

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8
Q

glucose + glucose

A

maltose

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9
Q

glucose + fructose

A

sucrose

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10
Q

table sugar

A

sucrose

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11
Q

indigestible oligosaccharide - galactose + glucose + fructose

A

raffinose

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12
Q

indigestible oligosaccharide - galactose + galactose + glucose + fructose

A

stachyose

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13
Q

carbohydrate made of multiple units of glucose attached together in a form the body can digest

A

starch

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14
Q

substance in plant foods that is not broken down by the digestive processes of the stomach or small intestine

A

fiber

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15
Q

digestible straight chain type of starch made of multiple glucose units

A

amylose

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16
Q

digestible branched open chain type of starch made of multiple glucose units

A

amylopectin

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17
Q

carbohydrate made of multiple units of glucose with a highly branched structure

A

glycogen

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18
Q

the storage form of glucose in humans - is synthesized (and stored) in the liver and muscles

A

glycogen

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19
Q

combination of dietary fiber and functional fiber in a food

A

total fiber

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20
Q

fiber in food

A

dietary fiber

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21
Q

fiber added to foods that has shown to provide health benefits

A

functional fiber

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22
Q

most readily digested by the intestinal bacteria

A

pectins, gums, and mucilages

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23
Q

more resistant to being broken down by bacteria

A

cellulose, hemicellulose, and lignins

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24
Q

fibers that mostly do not dissolve in water and are not metabolized by bybacteria in the large intestine

A

insoluble fibers

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25
Q

fibers that either dissolve or swell in water and are metabolized by bacteria in the large intestine

A

soluble fibers

26
Q

soluble fiber examples (food)

A

fruits, oat bran, legumes

27
Q

insoluble fiber examples (food)

A

skin of fruits and vegetables, whole grains and cereal fibers, seeds of fruits

28
Q

soluble fibers

A

pectins, gums, mucilages

29
Q

insoluble fibers

A

cellulose, hemicellulose, lignins

30
Q

RDA for carbohydrates

A

130 g/day of digestible carbohydrate

31
Q

% of total energy intake (carbohydrate)

A

45-65%

32
Q

AI for carbohydrates (adults up to 50)

A

25 g women
38 g men

33
Q

AI for fiber (adults up to 50)

A

25 g women
38 g men

34
Q

most of the carbohydrates in our diets are broken down to

A

glucose

35
Q

generation of new glucose from certain amino acids

A

gluconeogenesis

36
Q
  • hormone produced by beta cells of the pancreas
  • increases the synthesis of glycogen in the liver
A

insulin

37
Q

develops when insulin production is inadequate or cells resist insulin action, preventing glucose from entering body cells

A

diabetic ketosis

38
Q

can suppress one’s appetite

A

ketosis

39
Q

pouches that protrude through the exterior wall of the large intestine

A

diverticula

40
Q

inflammation of the diverticula caused by acids produced by bacterial metabolism inside the diverticula

A

diverticulitis

41
Q

starch-digesting enzyme from the salivary glands or pancreas

A

amylase

42
Q

high fiber consumption with low fluid diet can result in

A

hard, dry stools that are painful —> hemorrhoids

43
Q

high blood glucose, above 125 mg/100 ml of blood

A

hyperglycemia

44
Q

low blood glucose, below 50 mg/100 ml of blood

A

hypoglycemia

45
Q

if fasting blood glucose level is equal to or above 126 mg/dl, it is classified as

A

diabetes

46
Q

the first organ to screen the sugars absorbed from the small intestine

A

liver

47
Q

releases small amounts of insulin as soon as a person starts to eat

A

pancreas

48
Q

promotes the use of glucose for energy and storage of excess glucose as glycogen

A

insulin

49
Q

condition characterized by poor blood glucose regulation, hypertension, increased blood lipids, and abdominal obesity

A

metabolic syndrome

50
Q

5% of cases of diabetes

A

type 1 diabetes

51
Q

90% of cases of diabetes

A

type 2 diabetes

52
Q

cause of type 1 diabetes

A

autoimmune attack on the pancreas

53
Q

cause of type 2 diabetes

A

insulin resistance

54
Q

risk factors for type 1 diabetes

A

moderate genetic predisposition

55
Q

risk factors for type 2 diabetes

A
  • strong genetic predisposition
  • obesity and physical inactivity
  • ethnicity
  • metabolic syndrome
  • pre-diabetes
56
Q

treatment for type 1 diabetes

A

insulin, diet, exercise

57
Q

treatment for type 2 diabetes

A

diet, exercise, oral medications to lower blood glucose, insulin

58
Q

when the pancreas loses its ability to synthesize insulin

A

type 1 diabetes

59
Q

insulin resistance or loss of responsiveness by body cells to insulin

A

type 2 diabetes

60
Q

ratio of the blood glucose response to a given food, compared with a standard

A

glycemic index

61
Q

amount of carbohydrate in a food multiplied by the glycemic index of that carbohydrate - then divided by 100

A

glycemic load

NTDT 200 (8 decks)

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