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KNES 337 > Unit 12 > Flashcards

Unit 12 Flashcards

Useful facts about sugars, starches and fibres

1
Q

What are the 2 major classes of carbohydrates?

A
  1. simple
  2. complex
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2
Q

What do simple sugars refer to?

A

monosaccharides and/or disaccharides

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3
Q

What are examples of monosaccharides?

A
  • glucose (blood sugar and dextrose)
  • fructose (fruit sugar)
  • galactose
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4
Q

What is the most abundant and nutritionally relevant monosaccharide?

A

glucose

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5
Q

What type of simple sugar is absorbed into the bloodstrem?

A

monosaccharides

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6
Q

What is a disaccharide?

A

2 monosaccharides joined by a covalent bond

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7
Q

What is the health risk of simple carbohydrates?

A

they are rapidly absorbed into the bloodstream, increased insulin resistance and inflammation

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8
Q

What are the disaccharides?

A
  • lactose
  • maltose
  • sucrose
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9
Q

What is sucrose made up of?

A

glucose + fructose

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10
Q

What is the most widely used natural sweetner? Where does it come from?

A

Sucrose
Can be cane sugar or beet sugar

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11
Q

What is maltose formed from?

A

The partial breakdown of starch

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12
Q

What makes up maltose?

What 2 monosaccharides?

A

glucose + glucose

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13
Q

What makes up lactose?

What 2 monosaccharides?

A

gluctose + galactose

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14
Q

What is one of the only animal sugars besides glucose?

A

Lactose

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15
Q

What are the 2 complex carbohydrates?

A
  1. oligosaccharides
  2. polysaccharides
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15
Q

What complex carbohydrates are usually 3 monosaccharide units?

A

oligosaccharides

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16
Q

Can the bonds that join the monosaccharides and make up oligosaccharides be broken by human enzymes?

A

No

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17
Q

T/F: oligosaccharides are a fibre source

A

true

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18
Q

Where do find oligosaccharides?

What foods, kind of?

A
  • garlic
  • onions
  • inulin
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19
Q

What are long chains of monosaccharides called?

up to 1000s

A

polysaccharides

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20
Q

What are the 3 primary nutritional polysaccharides?

A
  • glycogen
  • starch
  • cellulose
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21
Q

In what foods do we find polysaccharides?

A
  • potato
  • rice
  • pasta
  • corn
  • cereal
  • bread
  • apple peel
  • seeds
  • nuts
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22
Q

What is energy storage in plants? Is it digestible?

A

starch, is digestible

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23
Q

What is energy storage in animals? Is it digestible?

A

glycogen, is digestible

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24
Q

What does cellulose do? Is it digestible?

A

Provides structure in plants, not digestible

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25
Q

What are the bonds found in polysaccharides that can be broken down by human enzymes? Where are they found?

A

Alpha glycosidic bonds
found in starch and glycogen

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26
Q

What are the bonds found in polysaccharides that cannot be broken down by human enzymes? Where are they found?

A

beta glycosidic bonds
found in cellulose

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27
Q

What happens to fiber in the colon?

A

bacterial enzymes break down fiber to form short chain fatty acids and gas as a byproduct

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28
Q

What does fiber feed?

A

Our gut microbiota

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29
Q

What are some brain diseases related to the microbiota?

A
  • anxiety
  • depression
  • autism
  • parkinsons
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30
Q

What are some metabolism diseases related to the microbiota?

A
  • obesity
  • type 2 diabetes
  • fatty liver disease
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31
Q

What are some intestinal diseases related to the microbiota?

A
  • Crohns disease
  • ulcerative collitis
  • irritable bowl syndrome
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32
Q

What are pathogen is related to the microbiota?

A

clostridium diffical infection (C. diff)

33
Q

What is primarly found in the endosperm?

A

Starch (storage form of glucose in plants)

34
Q

What part of the grain is removed in the refining process making white flour?

A

the bran and the germ

35
Q

What layer of a grain of wheat is a rich source of dietary fiber?

A

outer bran

36
Q

What does the germ contain?

A
  • unsaturated fats
  • thiamin
  • niacin
  • iron
  • riboflavin
37
Q

Where is soluble fibre found?

A
  • oats
  • barley
  • psyllium
38
Q

Why is soluble fiber good?

What does it do

A

slows down glucose absorption therby lowering blood glucose levels
reduces fat and cholesterol absorptio

39
Q

Does soluble fiber have lower or high calories than digestible carbohydrates?

A

lower

40
Q

What is the typical calorie range fro soluble fibres?

A

1-2 kcal/g

41
Q

Where can we find psyllium?

A

All-Bran buds

42
Q

What is insoluble fibre found in?

A
  • wheat bran
  • seeds
  • nuts
43
Q

Why is insoluble fibre good?

What does it do

A
  • moves bulk through gut
  • controls gut pH
  • removes toxic waste
  • prevents constipation
44
Q

What has the biggest impact on blood glucose? What has the smallest?

A

Biggest: Carbohydrate
Middle: Protein
Smallest: fat

45
Q

How does the body manage glucose?

Outline the steps

A
  1. blood glucose rises when you eat
  2. stimulates pancreas to realease insulin
  3. insulin stimulates uptake of glucose into cells and storage as glycogen in liver and muscles. also helps convert excess glucose into fat stores
  4. as body uses glucose, blood levels decline
  5. stimulates pancrease to release glucagon
  6. glucagon stimulates liver cells to break down glycogen and release glucose
  7. blood glucose begins to rise
46
Q

Do nutrition labesl distinguish between natural sugars and added sugars?

A

No

They only contain info on total sugars per serving

47
Q

Do added sugars add nutrients?

A

no, only calories

48
Q

What are some negative effects of sugar?

A
  • tooth decay
  • empty calories
  • often mixed with fats
49
Q

What are non-nutritive sweetners?

A

Zero-calorie or low-calorie sweetners that are either artificially synthesized or naturally derived

50
Q

What are the sugar intake recommendations for women, men and children?

Calories + amount of sugar in grams

A

Women: 100 calories, 24 grams
Men: 150 calores, 36 grams
Children: less than 24 grams per day, sugary bevergaes no more than 8 ounces a week

51
Q

What % of total calories should come from added sugars?

A

10%

52
Q

What are the alcohol sugars?

A
  • xylitol
  • mannitol
  • sorbitol
53
Q

How many calories come from alcohol sugars?

A

2.6 kcal/g

54
Q

What are alcohol sugars most often found in?

A

gum and candies

55
Q

What is sometimes used to mask the unpleasant taste of artifical sweetners?

A

alcohol sugars

56
Q

Are alcohol sugars well absorbed in the gut?

A

No, large amounts can cause diarrhea

57
Q

Where does stevia come from?

A

Comes from a plant

58
Q

What is aspartame made up of?

A

2 a.a - aspartic acid + phenylalanine

59
Q

What is released in the digestion of aspartame?

A

methanol (10%)
aspartic acid (40%)
phenylalanine (50%)

60
Q

How much sweeter is aspartame than sucrose?

A

200x

61
Q

Is aspartame compatible with high temperatures?

A

No (>30 degrees celsius)

62
Q

what is the acceptable daily intake for aspartame?

A

40mg/kg BW

63
Q
A
64
Q

What are 2 name brand of aspartame?

A

‘Equal’ and ‘Nutrasweet’

65
Q

How is sucralose made?

A

chlorinated sugar

66
Q

What is 600x sweeter than sugar?

A

sucralose

67
Q

What artifical sweetner is splenda?

A

sucralose

68
Q

Is sucralose safe whent heated?

A

Yes

69
Q

Is acesulfame K stable at high temps?

A

Yes

70
Q

Where is acesulfame K often used?

A

in combination with other sweetners

71
Q

What artifical sweetner is 300x sweeter than sucrose?

A

saccharin

72
Q

Does saccharin cause bladder cancer?

A

No, it does in rats but human do not have the same mechanisms

73
Q

How was saccharin discovered?

A

By accident by a chemist working on coal tar derivatives

74
Q

What does WHO suggest in terms of non-sugar sweetners?

A

that they not be used as a means of acheiving weight control or reducing risk of concommunicable disease (obesity, type II diabetes)

may cause insulin resistance

75
Q

What is the mechanism of tooth decay due to sugar?

A

sugar ffeds bacteria, bacteria produces acid, acid decays teeth

bacteria forms plaque

76
Q

What are the promoters of tooth decay due to sugar?

A
  • increased frequency of stickey foods
  • acidic beverages
  • excessive cleaning/polishing
  • nursing bottle syndrome (babies being put to sleep with a bottle)
77
Q

What are protective foods against tooth decay?

A
  • cheese (increases pH of plaque - decreased acidity)
  • protein (with calcium it strenthens enamel)
  • low calories sweetners such as sorbitol, mannitol and xylitol (stimulate saliva)
78
Q

What does fluoride do?

A

Promote remineralization of eroded enamel

79
Q

What does excess fluoride lead to?

A

fluorosis or mottled enamel during tooth development (cosmetic condition onlyseen in children who are 8 or younger when permanent teeth are developing)

KNES 337 (32 decks)

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