Brainscape's Knowledge GenomeTM

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


See full index

NUTR 202 > Module 4: Carbohydrates > Flashcards

Module 4: Carbohydrates Flashcards

1
Q

what are the functions of carbohydrates

A

supply energy or calories

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

how many kcal/gram do carbohydrates provide

A

4 kcal/gram

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

what is the AMDR for carbohydrates

A

45-65% of total daily calories

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

how are carbohydrates produced

A

photosynthesis in plants

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

what are the 3 elements in carbohydrates

A
  • carbon
  • hydrogen
  • oxygen
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

define simple carbohydrates

A

less than 10 monosaccharide units

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

define complex carbohydrates

A

more than 10 monosaccharide units

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

define monosaccharides

A

single sugar molecules used to assemble all carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what are the 3 monosaccharides

A
  • glucose
  • fructose
  • galactose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what is the chemical composition for glucose, fructose, and galactose

A

all C6H12O6

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

what makes glucose, fructose, and galactose different

A

different spatial arrangements of C6H12O6

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

what is the most common form of monosaccharide

A

glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what two foods can you find fructose in abundant amounts

A
  • fruits
  • honey
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

how would you distinguish between the structure of glucose, fructose, and galactose

A
  • glucose: 1C outside ring, H over OH on left side
  • fructose: 2C outside ring
  • galactose: 1C outside ring, OH over H on left side
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

components of the disaccharide sucrose

A
  • glucose
  • fructose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

components of the disaccharide maltose

A
  • glucose
  • glucose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

components of the disaccharide lactose

A
  • glucose
  • galactose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what are the two categories of sweetners

A
  • nonnutritive: provide no calories
  • nutritive: provide calories
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

examples of non-nutritive sweeteners

A
  • aspartame
  • acesulfame-K
  • saccharin
  • sucralose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

examples of nutritive sweeteners

A
  • sucrose
  • fructose
  • honey
  • molasses
  • high fructose corn syrup
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what is the composition of high fructose corn syrup

A
  • 55% fructose
  • 45% glucose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what is honey composed of

A
  • fructose
  • glucose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

why is honey not recommended for infants

A

it may contain clostridium botulinum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

examples of polysaccharides

A
  • starch
  • glycogen
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

define starch

A
  • storage form of carbohydrates found in plants
  • generally either long and straight chains or branched chains
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

define glycogen

A
  • storage form of carbohydrates found in the liver and muscles of animals
  • more branches than starch
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

define dietary fiber

A
  • composed of repeating units of glucose and other monosaccharides
  • cannot be digested by human enzymes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

what is the RDA for carbohydrates

A

130 g/day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

sources of complex carbohydrates

A
  • whole grains
  • vegetables
  • fruit
  • legumes
  • nuts and seeds
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

what are whole grains

A
  • contain all components of the grain kernel
  • endosperm, bran, and germ
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

what are the components of the endosperm, bran, and germ in wheat kernels

A
  • endosperm: carbohydrates
  • bran: fiber, B vitamins
  • germ: minerals, fat soluble vitamins
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

define refined grains

A
  • germ and bran removed
  • only contains endosperm (carbohydrate part)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

describe the energy gained from simple carbohydrates

A
  • easily digested and absorbed creating a quick energy source
  • quick spurt of high energy followed quickly by drop in energy
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

describe the energy gained from complex carbohydrates

A
  • slowly digested and absorbed creating a sustained level of energy
  • slow climb to energy point that plateaus for a period of time before slowly drifting off
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

why do you need to consume a sufficient amount of carbohydrates

A

so proteins and amino acids can be spared for growth and repair

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

what happens if you don’t consume enough carbohydrates

A

body begins to use protein as a source of energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

what are 2 amino acids that are used for energy

A
  • aspartate
  • alanine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

defien gluconeogenesis

A

synthesis of new glucose from non-carbohydrate sources

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

where does gluconeogenesis occur

A

liver

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

what cells make insulin

A

beta cells in pancreas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

what cells make glucagon

A

alpha cells in pancreas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

what hormone drives glycolysis

A

insulin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

what hormone drives gluconeogenesis

A

glucagon

44
Q

does insulin increase or decrease glucose levels

A

decrease

45
Q

does glucagon increase or decrease glucose levels

A

increase

46
Q

what are fats, carbs, and proteins converted to which eventually gets broken down for energy

A

acetyl CoA

47
Q

describe acetyl CoA

A
  • universal energy substrate
  • 2 carbon molecule
48
Q

define oxaloacetate

A
  • chemical derived from carbohydrates and certain amino acids
  • needed to fully break down fats
49
Q

how are ketones created

A

created by breakdown of fats when glucose levels are low

50
Q

can the body convert fat to glucose

A
  • no
  • converts to ketones
51
Q

what does the brain use for energy

A
  • glucose
  • ketones
52
Q

define ketosis

A
  • elevated ketones in the blood
  • doesn’t require medical intervention
53
Q

define ketoacidosis

A
  • extremely elevated ketones in the blood
  • requires medical intervention
54
Q

what are normal blood glucose levels

A

70-100 mg/dL

55
Q

why is insulin injected into the body

A
  • insulin is protein hormone (made of proteins)
  • will be denatured in the stomach if swallowed
56
Q

what happens if we have extra glucose in the body

A
  • stored as glycogen in the liver and muscles
  • stored as fat
57
Q

what happens when glucagon is released

A
  • glycogen is broken down for glucose
  • triggers gluconeogenesis
58
Q

describe how insulin helps cells intake glucose

A
  • insulin is secreted from pancreas into bloodstream
  • binds to receptors on cells
  • causes reactions inside of the cell
  • golgi apparatus sends glucose transport protein to the surface of the cell
59
Q

what tissues respond to insulin

A
  • skeletal muscle
  • adipose tissue (fat)
60
Q

define glycemic index

A
  • measure of how fast blood glucose levels rise after ingestion
  • for a single food eaten alone
61
Q

define glycemic load

A
  • mathematical score that adjusts glycemic index for total carbohydrates in mixture
  • for multiple foods eaten together
62
Q

define diabetes mellitus

A

inability of the body to regulate blood glucose levels within normal limits

63
Q

define hyperglycemia

A

elevated blood glucose

64
Q

what are the 3 categories of diabetes

A
  • type 1
  • type 2
  • gestational
65
Q

define prediabetes

A
  • struggling to bring glucose levels down
  • can progress to diabetes if left untreated
66
Q

describe type 1 diabetes

A
  • often diagnosed in children or adolescents
  • pancreas is unable to produce insulin
  • autoimmune
67
Q

describe type 2 diabetes

A
  • over 90% of all cases of diabetes
  • cells are insulin resistant (make insulin but it isn’t working properly)
  • typically those over 40 and overweight/obese
68
Q
A
69
Q

is type 2 diabetes permanent

A

not always

70
Q

who is having an increased number of type 2 diabetes diagnoses

A

young people

71
Q

what are risk factors for type 2 diabetes

A
  • overweight or obese
  • older age
  • family history
  • previous gestational diabetes
  • physical inactivity
  • PCOS
  • acanthosis nigricans
72
Q

why is puberty beginning at younger ages

A
  • obesity in younger children is increasing
  • sex hormones are produced in fat cells
73
Q

define acanthosis nigricans

A

dark patches around folds of skin

74
Q

what are complications of diabetes

A
  • water loss as kidneys try to eliminate excess glucose
  • increase risk for coronary heart disease
  • kidney disease
  • high blood pressure
  • damage to eyes and blood vessels
  • damage to nervous system
75
Q

define gestational diabetes

A
  • occurs in some women during pregnancy
  • resolved after pregnancy
76
Q

what are the two hormones that contribute to gestational diabetes

A
  • cortisol
  • human placental lactogen hormone
77
Q

complications of gestational diabetes for infants

A
  • infant illness or death
  • high birth weight
  • low blood glucose post-delivery
  • diagnosis of type 2 diabetes later in life
78
Q

complications of gestational diabetes for mother

A

greater likelihood of developing diabetes within 5 to 10 years

79
Q

what ethnicities have a higher susceptibility to gestational diabetes

A
  • hispanics
  • native americans
80
Q

describe dietary fiber

A
  • indigestible
  • associated with prevention of several chronic diseases
  • mostly comprised of polysaccharides
81
Q

what are the 2 types of dietary fiber

A
  • soluble
  • insoluble
82
Q

describe soluble fiber

A
  • dissolves in water
  • jellylike material that acts like a cement in plants
83
Q

what are the health benefits of soluble fiber

A
  • binds to bile in intestine lowering digestion and absorption of fats
  • lowers blood cholesterol
  • reduces risk of heart disease
84
Q

dietary sources of soluble fiber

A
  • fruit
  • legumes
  • oat bran
  • potatoes
  • peas
85
Q

describe insoluble fiber

A
  • cannot be dissolved in water
  • composed of cellulose, hemicellulose, and lignin
86
Q

what are the health benefits of insoluble fiber

A
  • soften stool
  • decrease transit time
87
Q

dietary sources of insoluble fiber

A
  • cereals
  • whole grains
  • wheat bran
  • legumes
  • brown rice
88
Q

health benefits of dietary fiber

A
  • reduces constipation, hemorrhoids, and diverticulosis
  • reduces risk of colon cancer
  • weight control
  • reduces risk of heart disease
  • improves blood glucose control
89
Q

how does fiber reduce the risk of colon cancer

A
  • enterocytes typically live for 3-5 days
  • fiber can encourage them to be eliminated when they’re ready so they don’t stick around and become cancerous
90
Q

what are the complications with overconsumption of fiber

A
  • decreased absorption of calcium, zinc, copper, and iron
  • increased number of bowel movements (diarrhea and dehydration)
91
Q

what are the most widely consumed grain in the US

A
  • wheat
  • rye
  • barley
92
Q

what do grains provide

A
  • fiber from the bran
  • calories from the endosperm
  • protein from throughout
  • micronutrients from the germ and the brain
93
Q

why do some people have an intolerance to the protein gluten

A

underproduction or lack of the protein that breaks down gluten

94
Q

what two protein compose gluten

A
  • gliadin
  • glutenin
95
Q

define celiac disease

A

intolerance to gluten that results in autoimmune response

96
Q

what foods cause a response to gluten in people with celiac disease

A
  • wheat
  • barley
  • rye
  • oats
97
Q

what are the complications of celiac disease

A
  • flattens inside of intestinal wall
  • reduces ability to absorb some nutrients
98
Q

what is the treatment for celiac disease

A

eliminate sources of fluten form the diet

99
Q

describe how sugar can lead to dental decay

A
  • carbs can adhere to tooth enamel
  • bacteria metabolize carbs in the mouth
  • lactic acid produced by bacterial fermentation degrades tooth enamel
100
Q

how do low carb diets promote weight loss

A
  • forces fat to be metabolized for energy, producing ketones
  • muscle glycogen also broken down to glucose and releases water
101
Q

what are risks associated with low carb diets

A
  • heart disease if the diet is high in saturated fats
  • bas breath from ketones
  • constipation due to low fiber intake
  • dehydration from induced water loss
  • difficult to maintain long-term
102
Q

how many types of ketones do we produce

A

3

103
Q

how many types of ketones are used by the body for fuel

A

2

104
Q

which ketone is exhaled almost immediately after production

A

acetone

105
Q

describe lactose intolerance

A
  • unable to digest lactose from lack of lactase enzyme
  • bacteria in colon metabolize lactose producing gas
106
Q

how can you still get dairy with lactose intolerance

A
  • smaller portions at one time
  • lactose-free milk
  • yogurt
  • lactase pills

NUTR 202 (14 decks)

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