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Nutrition Exam 2 > General Ch. 4: Carbs > Flashcards

General Ch. 4: Carbs Flashcards

1
Q

What is the process by which plants create CHO using energy from sunlight?

A

Photosynthesis

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2
Q

2 classifications of carbohydrates

A

Simple
Complex

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3
Q

2 Classifications of simple carbs?

A

monosaccharides
disaccharides

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4
Q

2 classifications of complex carbs

A

Oligosaccharides
Polysaccharides

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5
Q

3 types of polysaccharides

A

Starch
Glycogen
Fiber

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6
Q

3 types of monosaccharides

A

Glucose
Fructose
Galactose

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7
Q

3 Disaccharides

A

Sucrose
Lactose
Maltose

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8
Q

2 monosaccharides that make up sucrose

A

Fructose + Glucose

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9
Q

2 monosaccharides of lactose?

A

Galactose + Glucose

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10
Q

2 monosaccharides within maltose?

A

Glucose + Glucose

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11
Q

By what process are disaccharides broken apart into 2 monosaccharides?

A

Hydrolysis

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12
Q

What type of reaction involves two monosaccharides combining into a disaccharide and releasing water?

A

Condensation reaction

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13
Q

What is lactose maldigestion?

A

The inability to digest lactose due to low levels of lactase

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14
Q

What is lactose intolerance?

A

Digestive disorder
Maldigestion of lactose results in nausea, bloating, flatulence, and diarrhea

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15
Q

How many sugar units can an oligosaccharide contain?

A

3-10 sugar units

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16
Q

Do humans lack the enzyme necessary to break oligosaccharides apart?

A

Yes

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17
Q

What do human milk oligosaccharides do?

A

-stimulate the immune system
-support the growth of healthy GI flora

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18
Q

What kind of polysaccharide consists of long chains and branches of glucose linked together?

A

Starch

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19
Q

In what form is glucose stored in plants?

A

Starch

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20
Q

What are the two types of starch?

A

Amylose (straight chains)
Amylopectin (branched chains)

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21
Q

What is the storage form of glucose in the muscles and liver?

A

Glycogen

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22
Q

Do animal products contain glycogen?

A

No

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23
Q

In what form do plants store fiber?

A

Celllulose

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24
Q

What type of bond holds fiber together that humans lack the enzyme to break?

A

Beta-glycosidic bonds

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25
Q

What type of fiber come from food components that humans cannot digest?

A

Dietary fiber

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26
Q

What type of fiber is extracted or isolated from a plant/manufactured by food industry?

A

Functional Fiber

27
Q

What are the two types of fiber?

A

Soluble (dissolves in water)
Insoluble (doesn’t dissolve in water)

28
Q

Which type of fiber is easily fermented in the large intestine?

A

Soluble fiber

29
Q

What enzyme begins the digestion of starch and where?

A

Salivary amylase in the mouth: begins digestion of amylase/amylopectin

30
Q

Which enzyme comes from the pancreas and breaks starch into disaccharides in the small intestine?

A

Pancreatic amylase

31
Q

Which enzymes break disaccharides into monosaccharides in the small intestine brush border?

A

Sucrase
Maltase
Lactase

32
Q

What secretion raises pH and neutralizes stomach acid?

A

Bicarbonate ions

33
Q

Which hormone stimulates the secretion of bicarbonate ions from the pancreas?

A

Secretin

34
Q

Which hormone from the pancreas stimulates the release of bile from the gallbladder?

A

CCK

35
Q

What are ketone bodies?

A

Acids that reduce the pH of the blood
Byproducts of the incomplete breakdown of fat

36
Q

What is the term for increased ketone bodies in the blood?

A

Ketosis

37
Q

What is the term for dangerously high levels of ketone bodies?

A

Ketoacidosis

38
Q

Which hormone decreases glucose blood levels by allowing it to enter cells?

A

Insulin

39
Q

Which hormone increases blood glucose levels by stimulating glycogenolysis and gluconeogeneiss?

A

Glucagon

40
Q

What is the process of converting excess glucose into glycogen?

A

Glycogenesis

41
Q

What is the process of converting excess glucose into fat for storage?

A

Lipogenesis

42
Q

What is the process of hydrolyzing glycogen to release glucose?

A

Glycogenolysis

43
Q

What is the process of creating glucose from non-carb sources: such as amino acids?

A

Gluconeogenesis

44
Q

What are the 4 hormones (other than glucagon) that increase blood glucose?

A

Epinephrine
Norepinephrine
Cortisol
Growth hormone

45
Q

What is hypoglycemia?

A

Condition of blood glucose dropping below normal

<70mg/dl

46
Q

Which type of diabetes is an autoimmune disease where the insulin-secreting cells are destroyed?

A

Type I DM

47
Q

Which type of diabetes involves the cells losing sensitivity to insulin?

A

Type II DM

48
Q

What form of diabetes involves impaired glucose tolerance, insulin resistance, and can lead to Type II?

A

Prediabetes

49
Q

Which 3 complications often accompany diabetes?

A

Retinopathy
Nephropathy
Neuropathy

50
Q

What is a nutrition-based treatment provided by a registered dietitian nutritionist?

A

Medical Nutrition Therapy for Diabetes

51
Q

What is the DRI (dietary reference intake) of carbs?

A

130 g/day

52
Q

What is the AMDR (acceptable macronutrient distribution range) for carbs?

A

45-65% of total kcal/day

53
Q

What part of a wheat kernel contains most of the kernel’s protein?

A

The endosperm

54
Q

Which part of a wheat kernel contains most of its fiber?

A

Bran layers

55
Q

Which part of a wheat kernel is the sprouting point and is a good source of oil/vitamin E

A

The germ

56
Q

What type of grain has been milled to remove the husk, bran, and germ from the grain: leaving only the endosperm?

A

Refined

57
Q

What is the process by which B vitamins (thiamin, riboflavin, niacin, folic acid) and Iron are added to refined grains?

A

Enrichment

58
Q

What is the term for foods to which nutrients have been added?

A

Fortified

59
Q

What is the term for grain that is milled in its entirety, not refined?

A

Whole-grain

60
Q

What kind of sugars are often added to food for taste?

A

Refined sugars

61
Q

What are naturally occurring sugars found in fruit and dairy products?

A

Fructose
Lactose

62
Q

What is the ADI for aspartame?

A

50mg/kg body weight

63
Q
A

Nutrition Exam 2 (3 decks)

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