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Human Nutrition > The carbohydrates: sugars, starches and dietary fibre > Flashcards

The carbohydrates: sugars, starches and dietary fibre Flashcards

1
Q

What are the different classifications of carbohydrates?

A

*Monosaccharides
* Disaccharides
* Trisaccharides
* Oligosaccharides
* Polysaccharides

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2
Q

what number of basic sugars does a Monosaccharide have?

A

Contains a single molecule of sugar and cannot be broken down
into a more
simple form

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3
Q

what number of basic sugars does a Disaccharide have?

A

Contains two molecules of sugar, one of which is always glucose
Simple form

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4
Q

what number of basic sugars does a Trisaccharide have?

A

Contains three molecules of sugar
Simple form

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5
Q

what number of basic sugars does Oligosaccharides have?

A

Containing more than three, but less than ten sugar molecule
SImple form

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6
Q

what number of basic sugars does a Polysaccharide have?

A

Contain more than ten sugar molecules
Complex

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7
Q

What is a carbohydrate?

A
  • The term Carbohydrate comes from the
    chemical composition of sugar units - Carbon
    and Hydrogen
  • Carbohydrates contain elements of
    – Carbon (C)
    – Hydrogen (H)
    – Oxygen (O)
  • They form a ring-shaped unit.
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8
Q

What are the six simple carbohydrates/sugars, relevant to us in human nutrition?

A

– Monosaccharides (each containing a single sugar unit)
* Glucose
* Fructose
* Galactose
– Disaccharides (each contain a pair of sugar units, one of which is glucose)
* Maltose (Beer)
* Sucrose (table sugar)
* Lactose (milk)

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9
Q

What is lactose made out of? examples.

A

Glucose and galactose
found in dairy products like milk. Very little - none in cheese or butter

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10
Q

What causes a lactose intolerance?

A

A result of a lack of the enzyme Lactase.

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11
Q

name five different names for sugar

A

Caramel
Fruit juice concentrate
Glucose
Corn syrup
date sugar
maltodextrin
dehydrated cane juice

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12
Q

Examples of Trisaccharide

A

Beans, Cabbage, broccoli, sprouts.

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13
Q

Where are Oligosaccharides found?

A

They form as a result of polysaccharide digestion and are also found naturally in human breast milk.
e.g., Garlic and soyabeans.

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14
Q

What are Polysaccharides composed of? and the 3 known polysaccharides in human nutrition

A

Composed of long chains of monosaccharide: glucose.
1. Starch
2. Fibre
3. Glycogen

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15
Q

Explain glycogen

A
  • Humans and animals store glucose as glycogen
    – Many molecules of glucose are linked together and
    stored in liver and muscles
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16
Q

Explain Starch

A

Plants store glucose as starch
– When we eat ‘starchy’ foods we are consuming the plant’s stored energy.
* Dietary sources include grains - wheat, rice, millet, rye, barley, oats
* Can form resistant starch

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17
Q

What are the two types of dietary fibres?

A

Soluble fibres = dissolve in water. e.g., Fruit, vegies and legumess.
Insoluble fibres = Do not dissolve in water. e.g., grains

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18
Q

What is Viscous soluble fibre?

A

Absorbs and retains water, forming a gel
* Able to REDUCE LDL cholesterol levels
* Buffers blood glucose levels
* Soluble fibre.
* Oats, barley, legumes, and citrus fruits

19
Q

What is fermentable soluble fibre?

A

Bacteria in the large intestine process this fibre to form gas and short-chain fatty acids (SCFAs Butyrate) which provide energy for the cells of the colon.
* Gums, pectins, psyllium, oats, barley, fruits, legumes, and vegetables.

20
Q

What is non-viscous less fermenting insoluble fibre?

A
  • Resistant starch, and cellulose.
  • Brown rice, fruit skins, legumes, seeds, carrots, cabbage, wheat bran.
21
Q

What are the benefits of insoluble fibre?

A
  • Reduce constipation, and bulk stools, promote bowel movements
  • Help full feeling
  • Reduce colon cancer.
  • Prevent diverticular disease.
22
Q

Where does the digestion of carbohydrates begin?

A

In the mouth
- Salivary amylase starts the process of breaking the long-chain polysaccharides into smaller pieces
– About 5% of starch is broken down by the time the food is swallowed

23
Q

What happens to the carbohydrate digestion in the stomach?

A

In the stomach, carbohydrate digestion stops
– Stomach acid inactivates salivary amylase and the proteases destroy the salivary amylase

23
Q

What digestive enzyme starts working in the small intestine?

A

pancreatic amylase

24
Q

Where does most of the digestion start for disaccharides?

A

Small intestine. The specific enzymes are attached to the microvilli (brush border) of the mucosal cells.

25
Q

What does Maltase digest Maltose to?

A

hydrolyzes maltose to 2 single glucose units

26
Q

What does Sucrase digest Sucrose to?

A

hydrolyzes the disaccharide sucrose to monosaccharides glucose and fructose

27
Q

What does Lactase digest lactose to?

A

hydrolyzes β 1-4 linkage of lactose. Galactose and glucose.

28
Q

What does Isomaltase digest to?

A

hydrolyzes α 1-6 bonds of starch amylopectin

29
Q

How is glucose and galactose absorbed?

A

Glucose and galactose depend on an ‘active transport’ mechanism
– Requires energy in the form of ATP
– A transport protein is first loaded with sodium and then either glucose or galactose can be loaded and transported
– Fibre is resistant to digestion

30
Q

How is fructose absorbed?

A

The absorption of fructose is ‘passive’, no energy is used

31
Q

What are FODMAPS?

A

Fermentable
Oligosaccharide
Disaccharide
Monosaccharide
And
Polyols
Digestion: FODMAPS may draw water into the small intestine and cause diarrhoea or they may go into the large intestine undigested.
Bacteria: FODMAPS are fermented by bacteria and form gas
Compromised gut function: FODMAPS may worsen the symptoms of exercise-associated GI problems by compromising gut function.
Signs and symptoms: pain, bloating, visible abdominal distension, other symptoms.

32
Q

Where is the major site of metabolism for glucose(1), galactose (2) and fructose(3)? and what are they used for?

A

the liver.
a) Broken down and used for energy
b) Stored as glycogen (2) and 3) converted to glucose and then stored)
c) Converted to triglycerides and stored or released into the bloodstream
d) the liver can make glucose from protein/triglycerides through Gluconeogenesis

33
Q

What is the pancreas’s role in carbohydrate digestion?

A

While one section of the pancreas produces the digestive enzymes the other part of the pancreas produces hormones that control blood sugar levels: insulin and glucagon

34
Q

What are the regulating hormones for the constancy of blood glucose?

A

– Insulin moves glucose into the cells and helps to lower blood sugar levels
– Glucagon brings glucose out of storage and raises blood sugar levels
– Epinephrine acts quickly to bring glucose out of storage during times of stress

35
Q

What is The Glycaemic Index (GI)?

A

The glycemic index (GI) is a measurement system that ranks foods according to their effect on your blood sugar levels.
A ranking system used for measuring carbohydrate foods using a scale of 0 – 100.

36
Q

What is the Glycaemic Index range?

A
  • High - 70 – 100
  • Medium - 56 – 69
  • Low - 0 - 55
37
Q

What do high-GI foods do? examples?

A

– Rapidly digested and absorbed
– Induce a sharp rise in blood sugar levels
- soda, white pasta, white rice, sugary cereals

38
Q

What do low-GI foods do? examples?

A

– More slowly digested and absorbed
– Produce gradual rise in blood sugar and insulin levels
– Can be described as ‘Slow Burning Fuel’
- non-starchy veggies, starchy veggies, fruits, greens

39
Q

What is the last step in the digestion of carbohydrates?

A

The last stage of digestion occurs with bacteria
fermenting any remaining fibre in the colon.

40
Q

how much bacteria do we have in the colon? and what can they do?

A

On average the human gastrointestinal tract is home to an estimated 10 trillion bacteria – representing more than 500 distinct species.
Bacteria living in our large intestine are able to produce some vitamins including:
– Vitamin B12
– Vitamin K

41
Q

Examples of probiotics?

A
  • probiotic yoghurts, miso, tempeh, sauerkraut,
    kimchi, kombucha, kefir
  • Capsules and powders – lactobacillus, Bifida
42
Q

Examples of prebiotics?

A

soybeans, asparagus, Jerusalem artichokes, garlic, tomatoes,
greens, legumes, raw oats, bananas, berries, unrefined wheat
and barley, lentils, beans, nuts and seeds, broccoli, cabbage,
Brussels sprouts, cauliflower, kale, spinach, Asian greens,
passionfruit, artichokes

43
Q

What is the recommended daily intake of carbohydrates?

A
  • make up 45 - 65% of your total energy needs for the day
    The minimum to prevent ketosis is 50 - 100g (USA minimum
    130gm/d)
  • There are no specific recommended daily intake levels except for infants under the age of 12 months
  • 0 – 6 mth require 60g/d
  • 7 – 12 mth require 95g/d

Human Nutrition (6 decks)

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