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NFS284 Carb 1 Flashcards

Classification of CHO - Degree of processing - Chemical structure - Digestion and absorption

1
Q

Disappearance data

A

Data about the market

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2
Q

Disappearance data does not represent…

A

Intake levels

Only information about how much is in market, but not how much consumed

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3
Q

3 ways in which we classify carbs

A
  1. Chemical composition
  2. Physiological impact
  3. Degree to which they have been processed
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4
Q

Where can chemical composition of carbs be found

A

Nutrition facts table

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5
Q

Physiological impact of carbs is divided into…

A
  1. Digestibility

2. Glycemic index

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6
Q

Processing of carbs is divided into…

A
  1. whole foods

2. refined food

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7
Q

Green revolution

A

Development of crops that are drought resistant, salt resistant, etc.
Increased production of cereals

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8
Q

When did human population increase?

A

Agricultural revolution

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9
Q

Agricultural revolution

A

We started growing grains

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10
Q

What caused the drastic increase in human population?

A

Green revolution

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11
Q

What is the perception associated with “whole foods”? Is this right?

A

They are in natural state

No, most things are processed (not necessarily bad)

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12
Q

What is the perception associated with refining carbs? Is this right?

A

Separates carbs from their vitamins, minerals, fibre.

No, refining does not always mean removing

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13
Q

Processing / refining

A

Changing food in some way;

Process which change or remove various components of food

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14
Q

CFG recomend we eat more ____ carbs

A

unrefined

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15
Q

__% of energy in Canadian diet is added sugars

A

13%

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16
Q

Is the 13% of added sugars in diet a bad thing? What did the study show?

A

At 13% of added sugars, intake of healthy nutrients are the highest

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17
Q

The global recommendation to have less sugar as possible…good or bad?

A

Not necessarily bad to have our current intake of sugars because we are getting the best intake of good minerals along with those sugars.

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18
Q

What is something that you have to be wary of when examining data with sugars?

A

Milk sugars (is it included or not?)

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19
Q

When are sugars just empty calories?

A

In drinks

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20
Q

Whole / unrefined grains contain…

A
  1. Bran layer
  2. Endosperm
  3. Germ
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21
Q

Bran layers

A

Source of fibre and vitamins

Hard layer to protect the embryo (germ)

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22
Q

Germ

A

Source of vegetable oils and vit E
The embryo of the plant
Contains lots of protein & nutrients

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23
Q

Endosperm

A

Contains starch and some protein

Main energy store

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24
Q

What is removed from grain during refining?

A
  • Bran

- Germ (maybe)

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25
Q

Regulation for refined grains in Canada…

A
  1. Enriched

2. Fortified

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26
Q

Enrich

A

Replace nutrients that you removed (not over)

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27
Q

What are grains usually enriched with?

A

Thiamin
Riboflavin
Niacin
Iron

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28
Q

What are grains usually fortified with?

A

Folate

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29
Q

Fortify

A

Putting more than what would be present

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30
Q

Why are some foods fortified?

A

Public health reasons (prevent some kind of disease)

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31
Q

Which nutrients are lost during grain refining?

A

Magnesium
Vit E
Vit B6
…

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32
Q

What does folate do for humans?

A

Prevent neural tube defects

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33
Q

How to determine if a product is whole grain?

A
  1. “whole grain” listed in ingredients (first or second) and label
  2. Whole grain stamp
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34
Q

CFG recommends that ___ of grain servings be whole grains

A

half

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35
Q

How is whole grain products made?

A

During processing, grain is grinded separately and added back together after

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36
Q

Basic whole grain stamp

A

Products may contain some refined grain

At least 51%

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37
Q

100% whole grain stamp

A

All grain ingredients are whole grains

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38
Q

Unrefined carbs are ____ more healthy.

Refined carbs are ____ less healthy.

A

Sometimes

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39
Q

When are added sugars good / bad?

A
  • Aid consumption of healthy nutrients

- Consumed alone or in excess

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40
Q

What part of the plant uses energy to make glucose?

A

Chlorophyll

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41
Q

Photosynthesis

A

CO2 + water -> oxygen + glucose

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42
Q

Chemical classification of carbs

A
  1. Simple carbs

2. Complex carbs

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43
Q

Simple carbs

A
  • Sugars (short chain)
  • Sometimes refined
  • High GI starches
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44
Q

Complex carbs

A
  • Starches and fibres (long chain)\
  • Sometimes unrefined
  • “natural” sugars
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45
Q

Is the terminology for chemical classification good?

A

No, too ambiguous.

Be specific and define when using these terms.

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46
Q

Carbs in the diet are classified as…

A
  1. Sugars
  2. Oligosaccharides
  3. Polysaccharids
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47
Q

define: sugars

A

mono & di-saccharides

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48
Q

define: oligosaccharides

A

3-9 units

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49
Q

define: polysaccharides

A

> 10 units
Starch
Dietary fibre

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50
Q

Common monosaccharides?

A
  • Glucose
  • Galactose
  • Fructose
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51
Q

Where do we find glucose in foods?

A

Fruits
Vegetables
High fructose corn syrup

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52
Q

HFCS

A

high fructose corn syrup

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53
Q

What is HFCS?

A

Corn syrup converted to -> glucose converted to-> fructose

50:50 glucose:fructose

54
Q

Where do we find galactose in foods?

A

Free galactose not found in foods

55
Q

Corn syrup

A

When you hydrolyse starch

56
Q

Where do we find fructose in foods?

A

Fruits
Vegetables
HFCS

57
Q

How do we form longer chains of sugars?

A

Condensation

58
Q

How do we break up sugar chains?

A

Hydrolysis

59
Q

Major dissaccharides in out diet

A
  1. Sucrose
  2. Maltose
  3. Lactose
60
Q

Sucrose is made up of…

A

Fructose + glucose

61
Q

Maltose is made up of…

A

Glucose + glucose

62
Q

Lactose is made up of…

A

Glucose + galactose

63
Q

Source of sucrose

A

Fruits
Vegetables
Table sugar

64
Q

Source of maltose

A

Germinating seeds

Starch digestion

65
Q

Source of lactose

A

Milk (products)

66
Q

3 main polysaccharides

A
  1. Glycogen
  2. Starch
  3. Fibre
67
Q

Glycogen

A

Carb storage in animals

68
Q

Glycogen is found in…

A

liver (regulated release into bloodstream)

muscle (used as energy)

69
Q

How much glycogen is in liver?

A

100-200 g

70
Q

How much glycogen is in muscle?

A

200-300 g

71
Q

What is glycogen stored with?

A

water (1g glycogen - 5~10g water)

72
Q

Is glycogen found in foods?

A

no

73
Q

Starch

A

Energy store in plants

74
Q

Is starch found in foods?

A

Yes

75
Q

2 forms of starch

A
  1. Amylose

2. Amylopectin

76
Q

Amylose

A

Glucose units stuck together in a straight line (a-helix).

Different strands H bond with each other-> hard to digest

77
Q

Amylopectin

A

Branched structure

Easy to digest

78
Q

Raw starch is packed in…

A

granules

79
Q

Granules in plants

A

semi-crystalline structures that are resistant to digestion

80
Q

___ starch is resistant to digestion

A

raw

81
Q

Define: gelatinization

Why is is used?

A

Cooking starch in moist heat

Used to make starch easier to digest

82
Q

Process of gelatinization

A

Starch granules swell with water
Disrupted crystalline structure
Molecules of starch become tangled -> viscous

83
Q

Define: retrogradation

A

Cooling starch that has been gelatinized

84
Q

What does retrogradation doe to GI?

A

Brings it down

85
Q

Process of retrogradation

A

Molecules of starch partially re-associate

Starch is less digestable

86
Q

Dietary fibre

A

Polysaccharides and lignin not digested by human enzymes found intact in plant foods

87
Q

Fibre

A

Undigestable carb

88
Q

Functional fibre

A

ISOLATED indigestible carbohydrates shown to have BENEFICIAL physiological effect in humans
- can be man made or natural

89
Q

Categories of fibre

A
  1. dietary fibre
  2. functional fibre
  3. Soluble fibre
  4. insoluble fibre
90
Q

Total fibre

A

Sum of dietary + functional fibre

Seen on food label

91
Q

Soluble fibre

A

Dissolves in water or absorbs water to form viscous solutions

92
Q

Soluble fibres are usually broken down by…

A

colonic micro-organisms

93
Q

Examples of soluble fibre

A
  • pectin
  • gums
  • hemicellulose (some)
94
Q

Insoluble fibre

A

Does not dissolve in water

95
Q

Digestion of insoluble fibres?

A

Incompletely fermented in the colon

96
Q

Examples of insoluble fibre

A
  • cellulose
  • hemicellulose (some)
  • lignin
97
Q

Digestibility is categorized into…

A
  1. available CHO

2. Unavailable CHO

98
Q

available CHO

A

can be absorbed in small intestines

99
Q

unavailable CHO

A

not absorbed in small intestines; enters the colon (e.g. fibre)

100
Q

GI

A

extent to which available CHO raises blood glucose relative to an equal amount of glucose.

How fast blood glucose levels rise after eating a food.

101
Q

Chemical categorization of sugars does not predict…

A

physiological impact

102
Q

salivary amylase breaks down…

A

CHO -> maltose

103
Q

Most important role of salivary amylase

A

Taste

104
Q

Amylase is made by…

A

pancreas

105
Q

Insulin is made by…

A

pancrease

106
Q

Digestion of available CHO

A
  1. Mouth (salivary amylase)
  2. Stopped in stomach
  3. Pancreas (amylase)
  4. Small intestines
107
Q

Amylase breaks down…

A

starch -> oligosaccharides + maltose

108
Q

Brush border enzymes break down…

A

oligosaccharides + disaccharides -> monosaccharides

109
Q

Only __ can be absorbed

A

monosaccharides

110
Q

Brush border enzymes for digesting CHO

A

sucrase
lactase
maltase

111
Q

Lactose intolerance

A

Low levels of lactase
Undigested lactose -> large intestines
Causes pain, gas, diarrhoea

112
Q

Treatment for lactose intolerance

A

Cheese low in lactose
Lactose free (lactase put in already)
Non-dairy substitutes

113
Q

Lactose intolerance more common in…

A

non-white people

114
Q

CFG recommends __ servings of milk per day

A

2-3

115
Q

Getting calcium from things other than milk

A
  1. small portions of milk throughout the day
  2. tofu, fish, veggies (broccoli)
  3. calcium fortified foods
116
Q

Digestion of unavailable CHO

A
  1. Colon
  2. Fermentation by micro-organisms (secrete enzymes)
  3. Sugars taken up by micro-organism (used for glycolysis)
117
Q

Byproducts of fermentation

A

gases (H, CO2, methane)

short-chain FA (acetate, propionate, butyrate)

118
Q

Purpose of inulin

A

Feed micro-organisms

119
Q

Glucose has GI of…

A

100

120
Q

GI may vary even when…are similar

A

CHO levels

121
Q

What causes differences in blood glucose response when ingesting food?

A
  1. Nature of monosaccharide
  2. Amount consumed
  3. Rate of absorption
122
Q

GI tells you about…

A

quality of carbohydrate

123
Q

What type of monosaccharide tends to cause high GI? Low GI?

A

Glucose (because we we are looking at blood glucose…)

Fructose (not glucose)

124
Q

Calculate glycemic load

A

GL = gram x GI/100

125
Q

Low GI

A

<55

126
Q

High GI

A

> 71

127
Q

Low GL

A

> = 10

128
Q

Calculate GI

A

GI = 100 x food/glucose

129
Q

Difference between GI and GL

A 
GI = qualitative (amount of food doesn't matter)
GL = quantitative (both amount and quality)
130
Q

Drawback of GI?

A

Independent of amount

131
Q

Unit of GL?

A

gram

132
Q

1 g GL =

A

glycemic impact of 1g glucose

NFS284 (16 decks)

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