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HNSC1210 > Chapter 4: Carbohydrates > Flashcards

Chapter 4: Carbohydrates Flashcards

1
Q

How is energy released in humans?

A

When humans metabolise glucose, energy and CO2 are released.

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2
Q

What are the two types of CHO

A
  • simple (sugars)

- complex/ polysaccharides (fibre and starch)

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3
Q

Name 2 simple sugars

A
  • Monosaccharides

- Disaccharides

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4
Q

Name the monosaccharides

A
  • Glucose
  • Galactose
  • Fructose
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5
Q

Name the Disaccharides

A
  • Sucrose (glucose + fructose)
  • Maltose (glucose + glucose)
  • Lactose (glucose + galactose)
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6
Q

What are complex CHO’s?

A

Chains of glucose linked together

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7
Q

Name the plant forms of complex CHO

A
  • starch and fibre

- human digestive system can break glucose bonds in starch but NOT fibre

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8
Q

Name the animal form of complex CHO

A
  • Glycogen

- human digestive system can break bonds and it is found in liver and muscle (broken down while slaughtering)

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9
Q

How much is required from CHO?

A
  • 45-65% from complex and whole grain
  • <25% from added sugars
  • 55% from CHO
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10
Q

What is the suggested intake from dietary fibre?

A

> 25g per day

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11
Q

What are the types of fibre?

A
  • Water-soluble fibre (oats,barley,seeds,fruits,vegs,legumes)
  • Water-insoluble fibre (brown rice, wheat bran, whole grains,seeds,fruits, vegs, legumes)
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12
Q

What are the types of water-soluble fibre?

A
  • gums
  • mucilages
  • pectins
  • psyllium
  • some hemicellulose
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13
Q

What are the types of water-insoluble fibre?

A
  • cellulose
  • lignin
  • some hemicellulose
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14
Q

What the benefits of water-insoluble fibre?

A
  • increased faecal weight
  • increased colonic transit
  • alleviates constipation
  • reduced risk of diverticular disease, haemorrhoids and appendicitis
  • provides feeling of fullness
  • weight management
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15
Q

How do carbs in food turn into glucose in the body?

A
  • breakdown by salivary amylase in the mouth
  • digestion by pancreatic amylase and enzymes in the intestinal wall in the small intestine (starch-disaccharides-monosaccharides)
  • fibre travels unchanged to the colon
  • monosaccharides absorbed into bloodstream
  • liver converts galactose and fructose to glucose and is used for energy
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16
Q

What does blood glucose increase relect?

A
  • the amount of CHO consumed
  • rate of digestion and glucose entry into the bloodstream
  • rate of glucose uptake by cells
17
Q

What are the blood glucose levels?

A
  • normal fasting: 80-100
  • Hypoglycemia: low blood glucose (<80)
  • Hyperglycemia: high blood glucose (>100)
  • Insulin insensitivity: between 100-125
  • Diabetes: greater than or equal to 126
18
Q

How is glucose transported into cells?

A

via insulin

19
Q

How is glucose produced?

A

from protein (gluconeogenesis)

20
Q

What is ketosis?

A
  • When liver glycogen is depleted
  • need 130g of CHO per day to prevent
  • liver glycogen lasts 4-6 hours
21
Q

Describe type 1 diabetes

A
  • early or mid-life
  • hyperglycemia due to no insulin production
  • autoimmune response
  • if left untreated, glucose wasting (urine) and weight loss
  • treatment: Insulin is injected
22
Q

Describe type 2 diabetes

A
  • usually adult but children too
  • hyperglycemia due to insulin resistance (obesity)
  • pancreas produces lots of insulin but cells don’t respond
  • increased risk of cardiovascular disease, kidney disease, blindness and amputations
23
Q

Risk factors of diabetes?

A
  • Family history
  • Sedentary Lifestyle
  • obesity
  • certain genes
24
Q

What are the warning signs of diabetes?

A
  • Excess urination and thirst
  • Glucosuria
  • weight loss, weakness, nausea
  • sweet cravings
  • drowsiness and vision problems
  • infections
  • slow healing of cuts
  • pain in legs, fingers
  • high glucose tolerance test results
25
Q

What is lactose intolerance and how to manage it?

A
  • insufficient lactase enzyme activity
  • consume milk in small amounts with food
  • yogurt, aged cheese
  • products treated with lactase (lactaid ice-cream)
  • lactaid pills
26
Q

How to treat milk allergies?

A
  • occurs due to immune response to protein in milk
  • calcium-fortified soy milk and orange juice
  • canned sardines or sardines with bones
  • veggies
  • calcium supplement

HNSC1210 (10 decks)

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