NUTRI - CARBS Flashcards
- are organic compounds composed of carbon,
hydrogen, and oxygen. They provide the major
source of energy for the body or as much as 80 to
100% calories. - The storage form of carbohydrates in plants is
starch; the storage form of carbohydrates in animals
is glycogen.
CARBOHYDRATES
- Are the simplest forms of carbohydrates. They
are sweet and since they require no digestion,
they can be absorbed directly into the
bloodstream from the small intestine. - La Glucose (dextrose) or blood sugar is the
principal form in which carbohydrates are used
by the body. - Abundant in fruits, sweet corn, and corn syrup.
- The body’s major fuel to provide energy; is
formed in the body from starch digestion; also
known as grape sugar and corn sugar. - The liver stores ⅓ of the body’s total glycogen
and liberates glucose as needed. Muscle cells
can also store glucose as glycogen but it is used
during exercise. - Provide energy for the brain, other nerve cells,
and developing red blood cells.
MONOSACCHARIDES OR SIMPLE SUGARS
- the process in which protein is
converted to glucose. Happens when a person does not
reload used-up glycogen stores, body protein is
dismantled allowing glucose to fuel these special cells.
GLUCONEOGENESIS
s a state that disturbs the body’s normal
acid-base balance. With less available carbohydrates for
energy, more fats may be broken down, but not all the
way to energy. Instead, fat fragments combine with each
other and form ketone bodies.
KETOSIS
fruit sugar, is the
sweetest of simple sugars. It is found in honey,
most fruits, and some vegetables. Changed to
glucose in the liver.
FRUCTOSE (LEVULOSE)
- is not found free in foods. It is
produced from lactose (milk sugar) by digestion
and is converted into glucose in the body. Some
infants are born with an inability to metabolize
galactose, a condition called galactosemia.
GALACTOSE
Or double sugars are made up of 2
monosaccharides. They are sweet, and they
must be changed to simple sugars by hydrolysis
before they can be absorbed.
DISACCHARIDES
s processed from
cane and beet sugar. It is found in fruits,
vegetables, syrups, and sweet food production
and is converted into glucose and galactose upon
digestion. (cane and beet sugar, molasses,
pineapple, carrots)
SUCROSE (TABLE SUGAR)
- is found in milk and
milk products except for cheese. It is converted
into glucose and galactose in digestion and is less
soluble and less sweet than sucrose, it remains in
the intestine longer than other sugars and
encourages the growth of certain bacteria.
LACTOSE (MILK SUGAR)
is not found in free foods. It is
produced by hydrolysis of starch and is converted
into glucose in digestion. It occurs in malt products
and in germinating cereals. It can be found in
certain infant formulas, beer, and malt beverage
products. It is less sweet compared to glucose and
sucrose. (glucose and glucose)
MALTOSE
Commonly called complex sugars. Complex
carbohydrates are composed of many (>15)
monosaccharide units - starch, glycogen,
several forms of dietary fiber, and dextrins.
POLYSACCHARIDES
comprises approx. 15 to
20% of the starch molecule; soluble part of the
starch and is non-branching, coiled structure.
AMYLOSE
the most significant in human
nutrition. Its major food sources include cereal
grains, potatoes and other root vegetables, and
legumes. It is converted entirely into glucose upon
digestion; is more complex than sugars, and
requires a longer time to digest. Thus it supplies
- yields glucose upon hydrolysis.
STARCH
- formed from
glucose and stored in liver and muscle tissues.
Food sources include mainly meats and seafood. - Provides immediate fuel for muscle action and
helps sustain normal blood sugar levels during
fasting periods such as sleep hours.
GLYCOGEN (ANIMAL STARCH)
comprises approx.
80-85% of the starch molecule has a branched
chain structure.
AMYLOPECTIN
- forms the framework of plants
found in unrefined grains, vegetables, and fruits. It
is non-digestible by humans. Main sources are
stems and leaves of vegetables, seed and grain
coverings, skins, and hulls. They lower the blood
glucose levels of people with diabetes mellitus.
CELLULOSE
hormones that help the liver convert glucose
every time the body needs energy.
GLUCAGON
intermediate products of starch
digestion and consist of shorter chains of glucose
units, produced when bread is toasted or when dry
heat is applied.
DEXTRINS
- found in fruits and legumes,
barley, and oats which delay Gl transit and
glucose absorption, and lower blood
cholesterol.
SOLUBLE
SOURCES OF CARBS
MILK, SWEET POTATOES, WHOLE GRAINS, SUGARS
- found in wheat brands, corn
brands, whole grain breads, cereals, and
vegetables which accelerate Gl transit,
increase fecal weight, slow down starch
hydrolysis, and delay glucose absorption.
INSOLUBLE
DIGESTION OF CARBS
MOUTH AND STOMACH
Are nondigestible, colloidal polysaccharides
having a gel quality. Sources include mostly
fruits and are often used as the base for jellies.
Used to treat diarrhea as they absorb toxins and
bacteria in the intestines. They bind cholesterol
reducing the amount the blood can absorb.
PECTINS
- Weight Control - Fibers rich in complex
carbohydrates tend to be low in fat and added
sugars and can promote weight loss. - Heart Disease - High-carbohydrate diets rich in
whole grains, can protect an individual against heart
disease and stroke. - Cancer - High-carbohydrate diet can help prevent
many types of cancer. - Diabetes - High-carbohydrate, low-fat diets help
control weight. - Gastrointestinal Health - Dietary fibers enhance
the health of the large intestine.
HEALTH EFFECTS OF STARCH AND FIBERS
