Brainscape's Knowledge GenomeTM

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


See full index

NutriDiet > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

What are carbohydrates?

A
  • organic compounds (saccharides- starches and sugars) composed of carbon, hydrogen, and oxygen
  • hydrogen and oxygen usually in 2:1 ratio or H2O
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the three classifications of carbohydrates?

A
  • monosaccharides
  • disaccharides
  • polysaccharides
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are monosaccharides?

A
  • simplest form, simple sugar
  • sweet and requires no digestion, absorbed directly into the bloodstream from the small intestine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is glucose (dextrose) or blood sugar?

A
  • monosaccharide
  • principal form in which carbohydrate is used by the body
  • abundant in fruits, sweet corn, and corn syrup
  • moderately sweet
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is fructose (levulose)?

A
  • monosaccharide
  • sweetest of the simple sugars
  • found in honey, most fruits and some vegetables
  • converted into glucose in the body
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is galactose?

A
  • monosaccharide
  • not found free in foods
  • produced from lactose (milk sugar) by digestion
  • converted into glucose in the body
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is galactosemia?

A

a condition where infants are born with an inability to metabolize glucose

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

What are disaccharides?

A
  • made up of monosaccharides
  • sweet and changed to simple sugar by hydrolysis before they can be absorbed
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is sucrose?

A
  • disaccharide
  • ordinary table sugar - granulated, powdered, or brown
  • processed from cane and beet sugar
  • found in fruits, vegetables, syrup, and sweet food production
  • converted into glucose and fructose upon digestion
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is lactose?

A
  • disaccharide
  • milk sugar
  • found in milk and milk products except cheese
  • converted into glucose and galactose upon digestion
  • less soluble and less sweet than sucrose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is maltose?

A
  • disaccharide
  • not found free in foods
  • produced by hydrolysis of starch
  • converted into glucose in digestion
  • occurs in malt products and germinating cereals
  • found in infant formulas, beer, and malt beverage products
  • less sweet compared to glucose and sucrose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are polysaccharides?

A

complex sugars

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

The most significant polysaccharide in human nutrition

A

starch

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

What are the major food sources of starch?

A
  • cereal grains
  • potatoes and other root vegetables
  • legumes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What happens to starch upon digestion?

A
  • converted entirely into glucose
  • requires longer time to digest
  • supplies energy over a longer period of time
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are dextrins?

A
  • not found free in food
  • formed as an intermediate product in the break down of starch
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is cellulose?

A
  • non digestible by humans
  • forms the frame work of plants found in unrefined grains, vegetables, and fruits
  • lowers blood glucose level of DM pxs.
18
Q

What are the classifications of cellulose?

A
  • soluble
  • insoluble
  • pectins
  • glycogen
19
Q

What is soluble cellulose?

A
  • delays gastrointestinal transit and glucose absorption
  • lowers blood cholesterol
20
Q

What is soluble cellulose?

A
  • delays gastrointestinal transit and glucose absorption
  • lowers blood cholesterol
21
Q

What is insoluble cellulose?

A
  • accelerate gastrointestinal transit
  • increase fecal weight
  • slow down starch hydrolysis
  • delay glucose absorption
22
Q

What are pectins?

A
  • used to treat diarrhea as they absorb toxins and bacteria in the intestine
  • binds with cholesterol, reducing the amount the blood can absorb
23
Q

What is glycogen cellulose?

A
  • formed from glucose and stored in liver and muscle tissue
  • glucagons help the liver convert glycogen every time the body needs energy
24
Q

How are carbohydrates digested in the mouth?

A

amylase, an enzyme, breaks down starch into dextrin and maltose

25
Q

How are carbohydrates digested in the small intestine?

A
  1. pancreatin and amylopsin converts starch into dextrin and maltose
  2. intestinal juice contains three disaccharides (sucrose, lactose and maltose) which act on their respective disaccharides
26
Q

What are the functions of carbohydrates?

A
  • serves as a major source of energy
  • exert a protein sparing-action in which the body will convert protein into glucose if there is insufficient carbohydrates
  • necessary for normal fat metabolism in the same case of protein
27
Q

Indigestible carbohydrates ____________

A

aid in normal elimination, they stimulate peristaltic movement and absorb water to the intestinal contents

28
Q

Carbohydrates supply significant quantities of _______________

A

proteins, minerals, and B vitamins

29
Q

Lactose remains in the intestine longer than other disaccharides and encourages _________________

A

growth of beneficial bacteria resulting in a laxative action

30
Q

Lactose remains in the intestine longer than other disaccharides and encourages _________________

A

growth of beneficial bacteria resulting in a laxative action

31
Q

How does glucose benefit the nervous system?

A
  • maintenance of the functional integrity of nerve tissue
  • sole energy source for the brain
32
Q

What are the sources of carbohydrates?

A
  1. whole grains
  2. sweet and white potatoes
  3. milk
  4. sugars and sweets
  5. empty calories
33
Q

What are whole grains?

A
  • important source
  • rich in iron, thiamin, niacin, and other nutrients
34
Q

What are sweet and white potatoes?

A
  • important contributors to carbohydrate intake from vegetable and fruit groups
35
Q

What is milk?

A
  • only source of lactose (1 cup = 12 g)
  • cheese only contains traces of lactose
36
Q

What are sugars and sweets?

A

another important source of carbohydrates

37
Q

What are empty calories?

A

foods that do no contain any amount of other nutrients aside from carbohydrates

38
Q

Effects of starch and fibers on weight control

A
  • low fat
  • added sugars
  • promotes weight loss
39
Q

Effects of starch and fibers on heart disease

A

high carbohydrate diets can protect an individual against heart disease and stroke

40
Q

Effects of starch and fibers on cancer

A

high carbo diets can help prevent many types of cancer

41
Q

Effects of starch and fibers on diabetes

A

low fat diets help control weight

42
Q

Effects of starch and fibers on gastrointestinal health

A

dietary fibers enhance the health of the large intestine

NutriDiet (10 decks)

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