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Nutrition > Chos > Flashcards

Chos Flashcards

1
Q

Organic compounds composed of carbon, hydrogen, and oxygen.
Source of energy

A

Chos

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2
Q

Each gram of chos contributes on average:

A

4 kcal

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3
Q

Classification

A

Mono (1)
Di (2)
Oligo (2-10)
Poly (+10)

    Saccharides
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4
Q

Mono

GLUCOSE

A

Body’s main source of energy

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5
Q

most common ms found in nature
plants created at photosynthesis

A

Glucose

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6
Q

Most concentrated whole food source of glucose

A

Honey

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7
Q

Fruit sugar

A

Fructose

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8
Q

is the sweetest naturally occurring cho and is 1.2 - 1.8 times sweeter than sucrose (table sugar)

Their metabolism does not require insulin and has a low impact on blood glucose levels.

Ms

A

Fructose

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9
Q

Found by itself in the diet.
lactose

MS

A

Galactose

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10
Q

Molecules formed by two monosaccharides joined
by a glycosidic bond

A

Disaccharides

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11
Q

Glucose + galactose = DS

A

Lactose

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12
Q

Milk sugar

only found naturally in the milk of mammals

A

Lactose

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13
Q

Glucose + Glucose

A

Maltose

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14
Q

A product of the hydrolysis of starch

A

Maltose

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15
Q

Glucose + fructose

A

Sucrose

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16
Q

Table sugar

A

Sucrose

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17
Q

It can be in plants, fruits and veggies
And also in candy, cereals, soda, etc

A

Sucrose

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18
Q

Molecules formed by large amounts of MS connected by glycosidic bonds

A

Polysaccharides

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19
Q

Mainly: Amylose and amylopectin

Large number of glucose molecules

A

Starch

20
Q

is manufactured in the leaves of plants from excess glucose produced during photosynthesis and serves the plant as a reserve food supply

A

Starch

21
Q

Stored in chloroplasts

A

Starch

22
Q

Most of the nutritional value of food comes from

A

Starch

23
Q

This stored form of glucose is made up of many connected glucose molecules.

It is found in greatest abundance in liver and muscle cells

A

Glycogen

24
Q

Many connected glucose

A

Glycogen

25
Q

Normal blood glucose levels

A

70-100 mg/dl

26
Q

where the extra glucose
molecules are linked together to form glycogen

A

Glycogenesis

27
Q

Glycogen stores in the liver assist in

A

Regulation sugar-dependent function of the entire body

28
Q

Glycogen stores in the muscle assist in

A

Helps fuel and regulate physical activity, especially in high-intensity excessive and explosive movements

29
Q

Glucose polymers

A

Cellulose

30
Q

Found in all plant cell walls

A

Cellulose

31
Q

resists digestion in the small intestine and reaches the colon largely intact, therefore, it does not provide energy

A

Dietary fiber

32
Q

dissolves in water to form a gel-like substance

A

Soluble fiber

33
Q

This process produces short-chain fatty acids, which support the health of the colon cells and regulate immune function

A

Fermentation.

34
Q

soluble fiber can help lower blood cholesterol levels
by

A

binding to cholesterol and aiding its excretion, and slows
down the absorption of sugar, contributing to better blood
sugar control

35
Q

not dissolve in water and adds bulk to the stool

A

Insoluble fiber

36
Q

is a way to rank carbohydrates
0-100

On how high the blood sugar rise after eat

A

Glycemic index

37
Q

The higher the GI, the ___ the effect on blood sugar levels

A

greater

38
Q

Foods low on the glycemic index (GI) scale are more __ digested and produce ___ ____ in blood sugar levels.

A

slowly

gradual rises

39
Q

Foods high on the glycemic index are ___ digested and
absorbed, and therefore cause ___ fluctuations in blood sugar levels

A

rapidly

large

40
Q

Foods high in refined carbs and sugar are… digested and __ GI

A

digested more quickly and often have a high GI

41
Q

foods high in protein, fat, or fiber typically have a ____ GI.

A

low GI

42
Q

Foods that contain no carbs are ____________ GI and include meat, fish, poultry, nuts, seeds, herbs, spices, and oils.

A

not assigned a GI

43
Q

Other factors that affect the GI of a food

A

ripeness, cooking method, type of sugar it contains, and amount of processing it has undergone

44
Q

Foods that cause a fast rise in blood sugar also cause it

A

To fall sharply soon after eating.

45
Q

Blood sugar spikes can cause

A

Lethargy and hunger

That can lead to diabetes type 2

46
Q

The release of insulin in short, sharp bursts causes stress to the ___ cells, which in the long run can lead to ____ and ____

A

β-cells,

Insulin sensitivity and diabetes.

Nutrition (11 decks)

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