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nutrition 120 > module 4 carbohydrates > Flashcards

module 4 carbohydrates Flashcards

1
Q

what is a carbohydrate

A

Carbon, hydrogen and oxygen
all CHO are made up of sugars called monosaccharides

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2
Q

examples of CHO

A

glucose, galactose, fructose

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3
Q

what are oligosaccharides

A

3-10 sugar units (prebiotics)

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4
Q

what are polysaccharides

A

hundreds of sugar units in length

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5
Q

what is an example of complex CHO

A

starch

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6
Q

what are molecules of glucose

A

glycogen and starch

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7
Q

what does the liver store

A

glycogen

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8
Q

T or F starch is found in plants

A

True

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9
Q

what is the DRI value of calories for CHO

A

45-65%

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10
Q

what is the DRI value of fibre

A

14g/1000Kcal

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11
Q

T or F CHO is the largest component of the diet

A

True

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12
Q

digestion of CHO: mouth

A

starch goes through salivary amylase to maltose

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13
Q

digestion of CHO: stomach

A

HCL denatures/inactivate salivary amylase (protein)

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14
Q

digestion of CHO: small intestine

A

the digestion and absorption

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15
Q

in the liver, what do fructose and galactose make

A

glucose

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16
Q

what is glucose used for

A

energy (Kcal)
liver glycogen
make non essential amino acids
covert to fat - VLDL
enter bloodstream

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17
Q

what happens when glucose is released into the bloodstream

A

it will be used as fuel by all body cells

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18
Q

what are the only things that use glucose

A

brain
CNS
RBC

19
Q

where is glucose found in foods

A

some fruits

20
Q

what happens when glucose is released from liver?

A

rise in high blood glucose (sends a signal that activates within the pancreas to release insulin)

21
Q

what are the effects of insulin

A
  1. uptake of glucose by all body cells
  2. stimulate glycogen synthesis
  3. return your blood glucose levels to your normal levels
22
Q

what happens when blood glucose begins to fall

A
  1. hunger pangs, pancreas is going to reduce insulin and increase glucagon
  2. mobilize: glycogen to releases free glucose into the blood
  3. results: blood glucose rise
23
Q

who is at risk of developing type 2 diabetes

A

family history
overweight
high blood pressure
45 years +

24
Q

what is type 1 diabetes mellitus

A

inability of pancreas to make insulin, genetic predisposition. Must take insulin

25
Q

what happens if you have type 2 diabetes mellitus

A

95% is caused my obesity and physical inactivity
blood glucose levels are extremely high

26
Q

what is glucose intolerance

A

inability to clear glucose out of the blood after a meal

27
Q

what is a glycemic response

A

blood glucose response after eating

28
Q

what are examples of food with fructose

A

honey and fruit

29
Q

what is HFCS (high fructose corn syrup)

A

55% fructose
liquid sweetener made from corn starch
less $ than sucrose

30
Q

Is HFCS contributing to the obesity epidemic

A

yes

31
Q

how is HFCS contributing to the obesity epidemic

A
  1. body uses fructose differently from other sugars (stimulates liver fat synthesis)
  2. humans never consumed anything close to the current levels of fructose
32
Q

What are causes disaccharides: sucrose

A

cavities
diabtetes
lipidemias
obesity

33
Q

do sugars cause obesity

A

yes

34
Q

how does sugar cause obesity

A

sugars provide excess Kcal which ultimately leads to weight gain

35
Q

do sugars cause heart disease

A

it can lead to insulin resistance which is associated with and increase risk of heart disease

36
Q

what is lactose

A

milk sugar

37
Q

what is lactose intolerant

A

refers to symptoms of being lactase deficient and ur body can not digest lactase

38
Q

what is a milk allergy

A

exaggerated immune response to protein in food

39
Q

what are soluble fibres

A

pectins and gums

40
Q

what are insoluble fibre

A

cellulose and lignan

41
Q

T or F soluble fibre reduces TC and LDL

A

True

42
Q

what is fibre key role in weight loss and weight management

A

increase satiety
delays gastric emptying
takes longer to eat
can’t be without fibre rich foods

43
Q

what is the recorded fibre intake

A

12-15g per day

nutrition 120 (9 decks)

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