Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

HED 235 > UNIT 12- Sugar, Starches and Fiber > Flashcards

UNIT 12- Sugar, Starches and Fiber Flashcards

1
Q

What is carbohydrates

A

Chemical substances in foods that consists of a simple sugar molecules or multiple of them in various form

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is major source of energy?

A

Carbohydrate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are three type of Carbohydrates?

A
  • Simple sugar
  • Starch (Complex
    carbohydrate)
  • Dietary Fiber(Complex
    carbohydrate)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

How many calories does Simple sugar and complex carbohydrate supply?

A

4 calories/gram

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

How much does Dietary fiber supply?

A

Dietary fiber supplies indirectly 2 calories/gram

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Which simple sugar is a key component of DNA?

A

Ribose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Define Simple sugar?

A

Simple sugars are carbohydrate that consists of a glucose, fructose or galactose molecules or a combination of glucose and either fructose or galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are two type of Simple sugars?

A
  • Monosaccharides

- Disaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Define Monosaccharide

A

Simple sugar consisting of one sugar molecules.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Define Disaccharides

A

Simple sugars consisting of two molecules of monosaccharides linked together

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Name some monosaccharides

A

Glucose, Fructose, galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Name some Disaccharides

A

Sucrose, Maltose, Lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are the two simple sugars body uses directly to form energy?

A

Glucose and Fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is Glycogen?

A

It is a complex carbohydrate, made up of long chains of glucose.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Where is glycogen stored in the body?

A

Liver and muscles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the problem associated with high sugar intake?

A
  • Liver blood accumulation
  • Greater body weight
  • risk of type 2 diabetes,
    hypertension and heart
    disease
  • Tooth decay
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Define Hypoglycemia

A

Hypoglycemia means abnormally low level of glucose in the blood.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Symptoms of Hypoglycemia

A

Sweating, shakiness, dizziness, lack of coordination, weakness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Define Hyperglycemia

A

chronically high blood glucose leve.

20
Q

Symptoms of Hyperglycemia

A

Dry mouth, extreme thirst, high fever, sleepiness

21
Q

What is Alcohol sugar?

A

Alcohol sugar are simple sugar containing an alcohol groiup in their molecular structure

22
Q

Most common alcohol sugars are..

A

Xylitol, Mannitol, Sorbitol

23
Q

Xylitol

A
  • sweetest alcohol sugar
  • found naturally in fruits
  • Provide two calories per
    gram
24
Q

Artificial sweeteners

A
  • is a sugar substitute
  • provide no calories
  • do not promote tooth
    decay
  • stimulate your appetite
  • lead to cravings
25
Q

Name of some artificial sweetners

A

Saccharine, Aspartame, Sucralose, Neotame, Stevia

26
Q

What is Aspartame made of?

A

It is made of two amino acids(Phenylalanine and aspartame)

27
Q

Is Aspartame safe?

A

It should not be consumed by people with Phenylketonuria (PKU).People with this disorder are unable to utilize phenylalanine, causing it to build up in the blood.

28
Q

What is PKU ?

A

it is a rare genetic disorder related to lack of the enzyme phenylalanine hydroxylase which cause phenylalanine to build up in blood.

29
Q

how much aspartame are safe to use in US?

A

50 mg/kg body weight per day

30
Q

Define complex carbohydrate

A

They are made up of long chain of interconnected glucose..

31
Q

What is polysaccharides?

A

Carbohydrates containing many molecules of monosaccharides linked together

32
Q

Why are Complex Carbohydrates so good?

A

They take longer to digest thereby contributing to more balanced and longer lasting lasting energy. They tend to have greater nutrients impact. They are found in starchy vegetables, grain and dried beans.

33
Q

What is dietary fiber?

A

Dietary fiber is the part of plant-based food that cannot be digested by human digestive enzymes

34
Q

What are two type of fiber and what are they?

A 
1) Soluble fibers: combined 
    chemically with water. It 
    reduced blood level of 
    cholesterol and shown to 
    slow glucose absorption.
2) Insoluble: Do not combined 
     chemically with water. 
     They are found in bran and 
     some legumes and 
     decrease constipation.
35
Q

What are some Fiber characteristics?

A
  • Low in calories
  • Prevents constipation
  • lower risk of many health
    disorders.
  • Under-consumed by
    Americans
36
Q

What is the recommended total fiber intake?

A

15 gm per day on average.

37
Q

What is Glycemic index?

A

Measure how a carbohydrate- containing food raises blood glucose level.

38
Q

Difference between high glycemic index and low glycemic index

A 
1) High Glycemic Index: 
   Foods with GI are quickly   
   digested and absorbed,  
   causing a rapid rise in 
    blood sugar level.
2) Low Glycemic index: foods 
    with low GI are digested 
    and absorbed at slower 
    rate thereby causing 
    slower rise in blood sugar 
    level.
39
Q

Intake of low GI carbohydrate food is associated with

A 
- Decrease blood glucose 
  and insulin level
- Increased satiety
- Decrease food intake
- increase weight loss
- Decrease activation of 
   brain region that motivate 
   people to eat
40
Q

Define Type 2 Diabetes

A

A condition characterized by high blood glucose level due to the body’s inability to use insulin normally or to produce enough insulin.

41
Q

What is tooth decay?

A

The disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar.

42
Q

What is Lactose Maldigestion?

A

A disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase.

43
Q

What is Lactose intolerance?

A

The term for gastrointestinal symptom(flatulence, bloating, abdominal pain, diarrhea, and rumbling in the bowel) resulting from consumption of more lactose than can be digested with available lactase.

44
Q

How is Lactose Maldigestion managed?

A
  • Fortified soy or rice milk
  • Low-lactose cow’s milk
  • Fruit juice fortified with
    calcium and vitamins D
  • Yogurt and other
    fermented milk products
45
Q

What are three major type of polysaccharides?

A
  • starch, glycogen and

dietary fiber.

HED 235 (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions