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Nutrition > Unit 2 - Carbohydrates > Flashcards

Unit 2 - Carbohydrates Flashcards

1
Q

What are examples of monosaccharides?

A
  • Glucose
  • Fructose
  • Galactose
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2
Q

What are examples of disaccharides?

A
  • Sucrose
  • Lactose
  • Maltose
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3
Q

What is sucrose?

A

Glucose and fructose

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4
Q

What is lactose?

A

Glucose and galactose

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5
Q

What is maltose?

A

Glucose and glucose

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6
Q

What are examples of polysaccharides?

A
  • Glycogen
  • Starch
  • Fibre
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7
Q

What is glycogen used for?

A

A storage form of energy in humans and animals

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8
Q

What is starch used for?

A

A storage form of energy in plants

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9
Q

What is the richest source of starch?

A

Grains

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10
Q

What are glycogen and starch composed of?

A

Glucose

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11
Q

What is fibre composed of?

A

A variety of monosaccharides and other carbohydrate derivatives

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12
Q

What is significant about resistant starches?

A

They escape digestion and absorption in the small intestine

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13
Q

In which foods are resistant starches found?

A
  • Whole or partially milled grains
  • Legumes
  • Raw potatoes
  • Unripe bananas
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14
Q

Do resistant starches help or harm the colon?

A

Help

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15
Q

What is important about food fibres?

A
  • Fermented by bacteria in the digestive tract

- Can yield 1.5-2.5 calories per gram

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16
Q

What is the difference between soluble and insoluble fibres?

A

Soluble fibres dissolve in water and insoluble fibres do not

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17
Q

What are 3 characteristics of soluble fibres?

A
  • Form gels and are viscous
  • More readily digested by bacteria in the large intestine
  • Often associated with lower risks of chronic diseases
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18
Q

In which foods are soluble fibres found?

A
  • Barley
  • Legumes
  • Fruits and vegetables
  • Oats
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19
Q

What is an example of an insoluble fibre?

A

Cellulose

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20
Q

In which foods are insoluble fibres found?

A
  • Outer layers of whole grains
  • Strings of celery
  • Hulls of seeds
  • Skin of corn kernels
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21
Q

What is important about insoluble fibres?

A

Aid the digestive system by easing elimination

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22
Q

Carbohydrates should contribute about ____ of the energy requirement

A

One-half

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23
Q

What is the RDA for carbs?

A

130 g

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24
Q

What is the daily value for fiber?

A

25 g

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25
Q

What is the UL of fiber?

A

40 g

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26
Q

What are the common symptoms of lactose intolerance?

A
  • Diarrhea

- Increased intestinal gas

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27
Q

Generally people with lactose intolerance can tolerate up to _____ of milk per day without problems

A

2 cups

28
Q

How can a person improve their lactose intolerance and why?

A

Regular consumption of milk products because it increased the amount of lactose metabolized by intestinal bacteria

29
Q

Why do most people with lactose intolerance tolerate aged cheeses?

A

Because they contain less lactose

30
Q

What are 2 dairy products that people with lactose intolerance can normally tolerate?

A
  • Chocolate milk

- Aged cheeses

31
Q

How can a person with lactose intolerance eat dairy products?

A
  • Adding a lactase preparation to milk

- Take an enzyme tablet before consuming foods with lactose

32
Q

What is the function of insulin?

A

Moves glucose from the blood into the cells

33
Q

What is the function of glucagon?

A

Brings glucose out of storage when blood glucose falls

34
Q

What is the normal fasting blood glucose level?

A

4-6 mmol/L

35
Q

What is hypoglycemia?

A

Low blood glucose

36
Q

What are common symptoms of hypoglycemia?

A
  • Dizziness
  • Weakness
  • Disorientation
  • Confusion
  • Nausea
  • Headache
  • Coma
37
Q

What is hyperglycemia?

A

High blood glucose

38
Q

What are common symptoms of hyperglycemia?

A
  • Confusion
  • Headache
  • Extremely thirsty
  • Frequent urination
39
Q

What is glycemic index?

A

A ranking of carbohydrate-rich foods according to their effect on blood glucose levels compared to a standard (a pure glucose solution is given a score of 100)

40
Q

Do you want to choose foods with a low or high glycemic index?

A

Low

41
Q

What does glycemic index measure?

A

How quickly a carbohydrate in a food is digested and absorbed

42
Q

What are the main factors that affect the glycemic index of a food?

A
  • Starch structure
  • Fiber content
  • Presence of fat and protein
  • Food processing and cooking
  • Mixture of foods in a meal
  • Individual glucose tolerance
43
Q

Foods with mainly the _____ form of starch tend to have a high glycemic index

A

Branched

44
Q

Foods with soluble fibers tend to have ____ glycemic index

A

Lower

45
Q

Fats tend to ____ a food’s glycemic index

A

Decrease

46
Q

Protein ____ the rate at which glucose is taken up from the blood

A

Increases

47
Q

With respect to carbohydrate counting, what is most important for blood sugar control?

A

The total amount of carbs consumed per day

48
Q

What can a high glycemic load do to the body?

A

Increase the body’s demand for insulin and eventually reduce pancreatic function

49
Q

Should people with diabetes have more or less sugar and fiber than the general population?

A

Around the same

50
Q

What has sugar shown to do to the body?

A

Cause or increase the risk of obesity, heart disease, nutrient deficiencies, and dental caries

51
Q

How do dental caries develop?

A

When the bacteria that resides in the dental plaque metabolizes dietary carbs and produces acids that attack tooth enamel

52
Q

What influences the development of dental caries?

A
  • Type of carbs consumed
  • Frequency of carb intake
  • Stickiness of foods that contain carbs
  • Availability of saliva to rinse the teeth and neutralize acid
53
Q

Has sugar been shown to cause hyperactivity?

A

No

54
Q

Has sugar been shown to worsen behaviour in children?

A

No

55
Q

What effect does fructose have on the body?

A

Stimulates the body’s fat-making pathways and impairs its fat-clearing pathways

56
Q

What are sugar alcohols called alcohol?

A

Because of their structure

57
Q

Sugar alcohols occur naturally in _____

A

Fruits and vegetables

58
Q

What is the function of sugar alcohols?

A

Provide sweetness and bulk to foods like cookies, sugarless gum, hard candies, and jams

59
Q

Do sugar alcohols trigger a low or high glycemic response and what does this mean?

A
  • Low glycemic response

- Yield slightly less energy than sucrose because it isn’t absorbed completely

60
Q

What does glycemic response mean?

A

How quickly glucose is absorbed after a person eats, how high blood glucose rises, and how quickly it returns to normal

61
Q

Is it better to have a low or high glycemic response?

A

Low

62
Q

What is another name for sugar alcohols and why?

A

Nutritive sweeteners because they yield some energy

63
Q

What is the advantage to sugar alcohols?

A

Don’t cause tooth decay

64
Q

What are 2 advantages to artificial sweeteners?

A
  • Considered calorie-free because so little is used

- Don’t cause tooth decay

65
Q

What are common artificial sweeteners?

A
  • Acesulfame potassium
  • Aspartame
  • Sucralose (splenda)
  • Stevia
66
Q

What is significant about aspartame?

A

It contains phenylalanine and aspartic acid, so it must have a warning for people with phenylketouria

Nutrition (9 decks)

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