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BPK110 Nutrition, Mod 5: WATER > Mod 6 Carbohydrates > Flashcards

Mod 6 Carbohydrates Flashcards

1
Q

what is the primary role of carbohydrates in the diet

A

to provide energy

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2
Q

A carbohydrate’s ______ affects how it is digested and absorbed

A

Structure

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3
Q

what is a monosaccharide

A

All carbohydrates are made up of monosaccharides (single sugars) .different carbs vary in number and types of monosaccharides

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4
Q

How many monosaccharides does “sugar” have?

A

either one, or two

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5
Q

What is an intrinsic Versus an extrinsic sugar in a food?

A

intrinsic- sugar found naturally in many foods.

extrinsic- sugars added to foods to enhance flavor

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6
Q

What are the 3 types of single sugars? (monosaccharides)

A

glucose, fructose and galactose

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7
Q

What is glucose

A

Glucose can be metabolized into ATP. It is the most common monosaccharide, building block of longer carbohydrates like 1) starch and 2) fiber

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8
Q

Fructose

A

commonly found in fruits and vegetables, it significantly sweeter than glucose and that is why it is often added to processed foods.

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9
Q

Galactose

A

sugar in milk, similar in sweetness to fructose

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10
Q

Disaccharides

A

sugars with two monosaccharide units (two sugars)

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11
Q

glucose + fructose =

A

table sugar

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12
Q

glucose + glucose =

A

maltose

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13
Q

glucose + galactose =

A

lactose

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14
Q

What enzyme breaks down sucrose into its respective two sugars?

A

Sucrase !!

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15
Q

Canada’s Healthy eating strategy mandates that on labels

A

manufactures must list all types of sugar and sugars must be grouped together in ingredient lists

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16
Q

Oligosaccharides =

A

Fibers!! “few sugars”. they have a few (3-10) monosaccharides in their chain, humans lack the enzymes to break them down-bacteria in our large intestine can ferment them

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17
Q

oligosaccharides are ___biotics

A

Prebiotics -this is because bacteria in our large intestine can ferment them and use them for food/ growth

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18
Q

polysaccharides =

A

long strings of monosaccharides 10+ units in length (two categories, starches and fibers)

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19
Q

starch =

A

long chains of glucose molecules

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20
Q

straight chain starch

A

amylose

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21
Q

branched chain starch

A

amylopectin (most common molecule in the human diet)

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22
Q

How is starch broken down during digestion? (Think-how does its saccharide form change??)> > >

A

first broken down into oligosaccharides, then disaccharides, then monosaccharide glucose

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23
Q

What plant substances (3) is fiber a ‘collective term’ for?

A

plant substances such as cellulose, dextrin and inulin —human enzymes cannot break down

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24
Q

Fiber is long chains of

A

glucose molecules. However, human enzymes cannot break down the bonds that hold these glucose molecules together

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25
Q

Why is fiber not a source of glucose to the body, even though it is primarily glucose?

A

Fibers reach the large intestine mostly undigested because our enzymes cannot break down the glucose bonds. Bacteria in large intestine do ferment some fibers (turn to short chain fatty acids) which does contribute to our energy intake

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26
Q

What is fiber potentially a source of?

A

short chain fatty acids (due to bacteria fermentation in large intenstine)

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27
Q

whether a fiber can be fermented into short chain fatty acids depends on:

A

if it’s soluble or insoluble fiber

28
Q

soluble fiber + bacteria =

A

bacteria ferment into short chain fatty acids

29
Q

each gram of soluble fiber produces ___ kcal of energy

A

2-3 kcal of energy

30
Q

Good sources of soluble fiber

A

oats, apples, beans, peas, citrus fruits

31
Q

soluble fiber in digestion

A

it dissolves in water to form a gelatinous solution, this adds bulk and viscosity to digested foods in intestine.

32
Q

insoluble fiber in digestion

A

does not dissolve in water, facilitates the passage of food through the digestive tract. it passes through the digestive tract mostly unchanged

33
Q

Good sources of insoluble fiber

A

wheat, bran, beans, veg like potatoes and cauliflower.

34
Q

Glycogen

A

a large, UNbranched chain of glucose units –found in negligible amounts in the human diet–we make glycogen by synthesizing chains of glucose, for storage

35
Q

Where is glycogen stored?

A

small pockets found around our liver (easy access when needed), fat cells have significant glycogen storage capacity (long term storage)

36
Q

What is a refined carbohydrate?

A

the two outer layers of the grain, the bran and germ layer, have been removed. lowers the nutrient density!!!

37
Q

Grains: The Bran layer (location and nutrients)

A

the waxy out coating of the grain. High in fiber, calcium, iron & B vitamins

38
Q

The Endosperm layer (location and nutrients)

A

most of the grain (the “middle”). High source of starch, lower in other nutrients.

39
Q

The Germ layer (location and nutrients)

A

Smaller inner part of the grain. Highest in protein, highest in fiber, source of Vitamin B and E,

40
Q

What enzyme breaks down starch in the mouth?

A

salivary amylase

41
Q

what percentage of carbohydrate digestion occurs in the mouth?

A

5-10%

42
Q

Salivary amylase breaks down amylose and amylopectin into»>

A

> > maltose and glucose

43
Q

Describe Digestion of carbohydrates in the stomach

A

trick questions: no carb digestion happens in the stomach, hydrochloric acid deactivates salivary amylase.

44
Q

Digestion of carbohydrates in the small intestine

A

The pancreas secretes pancreatic amylase into the small intestine, digestion of carbs resumes. (++microvilli of sm intestine also secrete carb digesting enzymes)

45
Q

What is the brush border

A

The small intestine microvilli

46
Q

What enzymes does the brush border secrete

A

lactase, maltase, and sucrase

47
Q

What carbs are absorbed across the walls of the small intestine and sent to the liver

A

glucose, fructose, galactose

48
Q

What happens to glucose at the liver?

A

glucose is either stored as glycogen, or it enters general circulation (which is what causes an increase in blood glucose)

49
Q

What is the cause of lactose intolerance ?

A

insufficient secretion of the lactase enzyme by the brush border of the small intestine.

50
Q

Glycemic response

A

the spike in blood glucose that happens after a meal once glucose has entered the general circulation.

51
Q

The glycemic index

A

ranking of foods based on their potential to spike blood sugar based on an 100 point scale.

52
Q

Foods with a low glycemic index (number on the scale and examples)

A

55 and less (out of 100). Examples are: most non-starchy vegetables, legumes, less sweet fruits

53
Q

Food with a high glycemic index (number on the scale and examples)

A

>

  1. white rice, white bread, pop, candy
54
Q

The Glycemic Load

A

this is thought to be the most accurate assessment of how much blood glucose will spike following ingestion because it considers both 1) the food’s glycemic index AND 2) the actual amount of carbohydrates in the food

55
Q

What two main hormones are secreted by the pancreas and involved in blood glucose regulation

A

insulin

glucagon

56
Q

The endocrine versus the exocrine jobs of the pancreas

A

1) Endocrine: pancreas secretes hormones (insulin, glucagon)
2) Exocrine: pancreas secretes enzymes (pancreatic amylase, lipase and protease) into the digestive tract.

57
Q

_______ is the conversion of certain amino acids into glucose

A

gluconeogenesis

58
Q

How does insulin lower blood glucose

A

it promotes its uptake into cells, getting it out of the bloodstream- lock and key model, insulin opens the cells

59
Q

Diabetes Canada recommends that people with diabetes consume foods that produce a lower

A

glycemic response

60
Q

If the pancreas secretes too much insulin, this can lead to: _____

A

hypoglycemia (too much sugar is being taken out of the bloodstream)

61
Q

When blood glucose is too low, the pancreas releases ____into the blood

A

glucagon

62
Q

What three things does glucagon promote??

A

glucagon promotes an increase in blood glucose by

1) glycogenolysis - breaks down stored glycogen to be turned into glucose
2) gluconeogenesis -non carbs are turned into glucose
3) Lipolysis- lipid storage breaks down into glycerol + 3 fatty acids to use for energy

63
Q

GLYCOgenolysis

A

the conversion of glycogen to glucose

64
Q

What is the main role of carbohydrates in the body?

A

A source of energy! Glucose is used by all tissues! (fat can be used too, but glucose is preferred by brain and red blood cells)

65
Q

Two types of Hypoglycemia

A

1) reactive hypoglycemia- can occur 2-5 hours after a meal when blood glucose drops suddenly due to an excessive release of insulin (could be related to insulin resistance/ type 2 diabetes risk)
2) non-reactive hypoglycemia- not related to meals, can occur in people who eat very little ,or caused by certain medications

BPK110 Nutrition, Mod 5: WATER (7 decks)

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