Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition (FSCN 1112) > Exam 2: Chapter 5, Carbohydrates > Flashcards

Exam 2: Chapter 5, Carbohydrates Flashcards

1
Q

How are carbohydrates classified?

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Be able to identify monosaccharides

A

Not broken down further during digestion.

  1. Glucose (most abundant)
  2. Fructose (found in fruits, vegetables, honey, and high fructose corn syrup)
  3. Galactose (found most abundantly as a part of lactose, a milk sugar)
  4. Sugar alcohols (monosaccharide derivatives, these include sorbitol, mannitol, xylitol)
  5. Pentoses (ribose and deoxyribose, part of our genetic material)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Define and identify disaccharides

A

Definition: carbohydrates containing 2 monosaccharides that are linked by a condensation reaction

  1. Maltose: Glucose + Glucose; joined by an alpha bond
  2. Sucrose (i.e. table sugar): Glucose + Fructose; joined by an alpha bond
  3. Lactose (primary sugar found in milk): Galactose + Glucose; joined by a beta bond
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q
  • Contain 3-10 sugar units
  • Raffinose and Stachyose (found in onions, cabbage, etc.)
  • Indigestible; pass undigested to large intestine where bacterial fermentation occurs – this produces gas
A

Oligosaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q
  • Contain many glucose molecules
  • Some polysaccharides are digestible like starch and some are indigestible like fiber
  • Digestibility is determined by whether the glucose units are linked by alpha or beta bonds
A

Polysaccharides: Starch, Glycogen, and Fiber

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How is fiber classified?

A
  • Total Fiber=Dietary Fiber + Functional Fiber
    • ​Dietary Fiber is the fiber that occurs naturally in foods
    • Functional Fiber is the fiber that is added to food to provide health benefits
  • Soluble Fibers- they dissolve easily in water
    • ​Examples: Pectin, gum, mucilages and some hemicelluloses
  • Insoluble Fibers-do not dissolve easily in water
    • ​Examples: Cellulose, hemicelluloses and lignin
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is starch and what types of starch exist?

A

Storage form of glucose in plants.

  1. Amylose: linear straight chain, contains 1 type of alpha bond (called 1-4 bond)
  2. Amylopectin: highly branched-chain structure, contains two alpha bonds (1-4 and 1-6)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is glycogen and where is it primarily stored?

A

The storage form of carbohydrate in humans and other animals, it is highly branched, similar to amylopectin.

  1. Liver glycogen (90g): can be converted into blood glucose to supply the body with energy
  2. Muscle glycogen (300g): glucose for muscle use, especially during high-intensity exercise
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the function of nutritive sweeteners in food?

A

Metabolized to yield energy and provide sweetness to foods.

  • Mono and disaccharides (i.e. lactose, sucrose, maltose)
  • High fructose corn syrup
  • Sugar alcohols (i.e. sorbitol, mannitol, xylitol)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the AMDR for carbohydrates?

A

45%-65% of total energy needs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the RDA for carbohydrates?

A

130 grams/day of digestible carbohydrate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the adequate intake (AI) for fiber?

A
  • 14g/1000kcal is adequate intake
  • 25g/d - women under 50 (21g/d after 51)
  • 38g/d - men under 50 (30g/d after 51)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Functions of digestible carbohydrates in the body

A
  • Provide energy: 4 kcal/g
  • Spare protein
    • Body does not utilize gluconeogenesis
  • Prevents ketosis
    • Incomplete breakdown of fatty acids
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Functions of indigestible carbohydrates in our body

A
  • Promote bowel health
    • Constipation and hemorrhoids
    • Diverticulosis and diverticulitis
  • Reduce obesity risk
    • Fullness and satiety
  • Enhance blood glucose control
    • Soluble fibers
  • Reduce cholesterol absorption
    • Soluble fibers
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Trace the path of digestion of carbohydrates: seven organs involved, in order

A
  1. Mouth
  2. Stomach
  3. Pancreas
  4. Small Intestine
  5. Liver
  6. Large Intestine
  7. Rectum and Anus
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What occurs during each step in the path of digestion?

  1. Mouth
  2. Stomach
  3. Pancreas
  4. Small Intestine
  5. Liver
  6. Large Intestine
  7. Rectum and Anus
A
  1. Mouth: Salivary amylase begins digestion
  2. Stomach: Salivary amylase is deactivated by acidity of stomach, no further digestion
  3. Pancreas: pancreatic amylase and dextrinase secreted to small intestine to break polysaccharides from starch into monosaccharides
  4. Small Intestine: enzymes break down disaccharides, fiber not broken down
  5. Liver: absorbed monosaccharides are transported to liver by portan vein
  6. Large Intestine: some soluble fiber is metabolized into acids and gases by bacteria
  7. Rectum and Anus: insoluble fiber excreted in feces
17
Q

How are carbohydrates absorbed?

A

Most absorption occurs in the small intestine.

  • Active transport: Glucose and Galactose →Active transport requires a carrier protein + energy (ATP)
  • Facilitated diffusion: Fructose→ Requires a carrier protein to move a molecule down a concentration gradient (i.e. from high to low)
18
Q

How is glucose stored?

A

In muscle and liver glycogen.

Excess glucose is converted to fat by the liver and stored as adipose tissue.

19
Q

What is the normal concentration of blood glucose and what is it regulated by?

A

Normal concentration: 70-100mg/dL

Regulated by the liver

20
Q

What role does insulin play in regulation of blood glucose?

A
  • Insulin (pancreas)
    • Hormone that facilitates transfer of glucose from blood into cells
    • Lowers blood glucose
21
Q

What hormones raise blood sugar?

A
  1. Glucagon
  2. Cortisol
  3. Epinephrine
  4. Norepinephrine
  5. Growth Hormone
22
Q

What is glycemic index?

A
  • Ratio of the blood glucose response to a given food, compared with a standard
  • Influenced by many factors
  • Based on a 50g carbohydrate serving
23
Q

What is glycemic load?

A
  • Amount of carbohydrate in consumed food multiplied by GI and divided by 100
  • Better reflects a food’s effect on blood glucose than GI alone
24
Q

Diabetes mellitus

A

the leading cause of blindness in the United States and accounts for 44% of all new cases of kidney failure.

  • Type 1 Diabetes: Insulin is no longer made in the body.
  • Type 2 Diabetes: Insulin is present, but the cells do not respond.
25
Q

Gestational diabetes

A

occurs in women during pregnancy. There may be an increased risk of developing type 2 diabetes later in life.

26
Q

Decription and Treatment of Type 1 Diabetes Mellitus

A
  • Insulin producing cells in pancreas are destroyed (autoimmune disease)
    • Insulin therapy required for life
  • Diet must be coordinated with insulin
    • Exchange system, carbohydrate counting
  • Increased risk for cardiovascular disease, blindness and kidney disease
27
Q

Description and Treatment of Type 2 Diabetes Mellitus

A
  • Progressive disease
  • Characterized by insulin resistance
    • Insulin production may be low, normal, or high
  • Most common type of diabetes (90% of cases)
  • Treatment:
    • Diet
    • Physical activity
    • Medications
28
Q

What happens in Type I and Type II Diabetes?

A

Nutrition (FSCN 1112) (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions