Brainscape's Knowledge GenomeTM

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


See full index

FSCN 1112 > Chapter 5 - Carbohydrates > Flashcards

Chapter 5 - Carbohydrates Flashcards

1
Q

The carbohydrate family includes… (3 things)

A

Sugar, Starch, and Fiber

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

Carbohydrates are composed of…

A

Carbon, Hydrogen, and Oxygen

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

What is the main source of carbohydrates?

A

Plants, which produce glucose during photosynthesis

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

Monosaccharide

A

Class of single sugars that aren’t broken down during digestion. Considered a simple sugar.
(CH2O)6

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

Disaccharide

A

Class of sugars formed by the chemical bonding of 2 monosaccharides. Considered a simple sugar.
(CH2O)12

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

What is the chemical formula for glucose?

A

C6h12O6 → (CH2O)6

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

Polysaccharide

A

Class of complex carbohydrates containing many glucose units, from 10 to 1000 or more.

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

Hexose

A

A carbohydrate containing 6 carbons

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

Glucose (AKA Dextrose)

A

Most abundant monosaccharide.

Most of it in our diet is linked with other sugars.

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

Fructose (AKA Levulose)

A

Monosaccharide found in fruits, vegetables, and honey.

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

Fructose accounts for how much of the total energy intake in North Americans?

A

9-11%

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

Galactose

A

Monosaccharide found most abundantly as a part of the disaccharide lactose (milk sugar)

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

What are three common sugar alcohols?

A

Sorbitol, Mannitol, Xylitol

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

Sugar alcohols derive from…?

A

Monosaccharides

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

Pentose

A

Carbohydrate with 5 carbons.

ex: Ribose and Deoxyribose

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

Condensation Reaction

A

Chemical reaction in which 2 molecules bond to form a larger molecule by releasing water.
Works by taking a (OH) from one sugar and taking an (H) from the other.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are two of the C-O-C bonds?

A

Alpha Bonds and Beta Bonds

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

Which bonds cannot be easily broken down by the digestive enzymes in the small intestine?

A

Beta Bonds

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

Maltose

A

Disaccharide containing 2 glucose molecules joined by an alpha bond. Produces enzymes that break down polysaccharides stored in the seeds to sugar.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Sucrose

A

Common table sugar composed of glucose and fructose linked by an alpha bond. Found naturally in plants and can be purified to various degrees.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Oligosaccharides

A

Complex carbohydrates containing 3 to 10 simple sugar units

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Raffinose

A

Indigestible oligosaccharide composed of 3 monosaccharides (galactose-glucose-fructose)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Stachyose

A

Indigestible oligosaccharide composed of 4 monosaccharides (galactose-galactose-glucose-fructose)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Raffinose and Stachyose are found in what foods?

A

Onions, cabbage, broccoli, whole wheat, legumes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Raffinose and Stachyose pass into the large intestine where…

A

they’re metabolized by bacteria, which produced gas and other by-products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Starch

A

Complex carbohydrate made of multiple units of glucose attached together in a form the body can digest

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Fiber

A

Complex carbohydrate in foods of plant origin that is made of multiple units of glucose attached together in a form that cannot be broken down by digestion in the stomach or small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Amylose

A

Digestible straight-chain type of starch made of multiple glucose units

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Amylopectin

A

Digestible branch-chain type of starch made of multiple glucose units

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Both amylose and amylopectin are…

A

plant starches, found in 1:4 ratios

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Amylose’s bonds are broken by…

A

amylase enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Amylopectin’s bonds are broken by…

A

alpha-dextrinase enzymes in the intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Glycogen (AKA Animal Starch)

A

Carbohydrate made of multiple units of glucose with a highly branched structure; the storage form of glucose in humans; is synthesized and stored in the liver and muscles.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Glycogen is broken down by…

A

enzymes in the body cells where it is stored

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

How much glycogen is stored in the liver, and how much is stored in the muscles?

A

90g (360 kcal) is stored in the liver; 300g (1200 kcal) is stored in the muscles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Total Fiber

A

Dietary and functional fiber in food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Dietary Fiber

A

Fiber found naturally in food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Functional Fiber

A

Fiber added to food to provide health benefits

39
Q

Fiber is composed mainly of… (5 things)

A

nonstarch polysaccharides: cellulose, hemicelluloses, pectins, gum, and mucilages

40
Q

Lignins

A

Non-carbohydrate components of dietary fibers

41
Q

Fibers are made of which bonds?

A

Beta bonds; this means fiber is digested in the large intestine

42
Q

Insoluble Fibers

A

Fibers that aren’t easily dissolved in water or metabolized by bacteria in the large intestine; includes cellulose, some hemicelluloses, and lignins.

43
Q

What are some of the benefits of insoluble fibers?

A

They decrease intestinal transit time, constipation, diverticular disease, and colon cancer

44
Q

Soluble Fibers (AKA Viscous Fibers)

A

Fibers that dissolve in water and can be metabolized (fermented) by bacteria in the large intestine; include pectin, gums, and mucilages.

45
Q

What are some of the benefits of soluble (viscous) fibers?

A

They lower the levels of cholesterol and glucose in blood and they delay gastric emptying

46
Q

What kind of sweeteners provide energy?

A

Nutritive sweeteners

47
Q

High fructose corn syrup has what percent of fructose?

A

55%, can range from 40-90%

48
Q

What are the two types of nutritive sweeteners?

A

Sugars (lactose, maltose, glucose, sucrose, invert sugar, fructose) and Sugar Alcohols (sorbitol, mannitol, xylitol)

49
Q

What are the eight types of nonnutritive sweeteners?

A 
Tagatose (Naturlose)
Cyclamate
Aspartame (Equal)
Acesulfame-K (Sunette)
Saccharin (Sweet'N Low)
Sucralose (Splenda)
Neotame
Stevia (Truvia)
50
Q

Which nonnutritive was banned in the United States in 1970?

A

Cyclamate

51
Q

Acceptable Daily Intake (ADI)

A

Estimate of the amount of sweetener that an individual can safely consume daily over a lifetime.
Expressed a mg/kg of body weight per day.

52
Q

What is the ADI for saccharin?

A

5mg/kg of body weight per day

53
Q

What is the ADI for aspartame?

A

50mg/kg of body weight per day

54
Q

What is the ADI for neotame?

A

18mg/kg of body weight per day

55
Q

What is the ADI for acesulfame-K?

A

15mg/kg of body weight per day

56
Q

What is the ADI for sucralose?

A

5mg/kg of body weight per day

57
Q

What is the ADI for stevia?

A

4mg/kg of body weight per day

58
Q

The Dietary Guidelines suggest limiting the amount of added sugars in your diet to __% of your energy intake.

A

6%

59
Q

What is the adequate intake (AI) for fiber?

A

14g/1000kcal

60
Q

What is the Daily Value (DV) for fiber?

A

25g/2000kcal

61
Q

What is the recommended daily allowance (RDA) for carbohydrates?

A

130g/day, or 45-60% of total energy intake

62
Q

What is the main function of glucose?

A

To act as a source of energy for body cells

63
Q

Gluconeogenesis

A

Synthesis of new glucose by metabolic pathways in the cell. Amino acids derived from protein usually provide the carbons for this glucose.

64
Q

Insulin

A

Hormone produced by beta cells in the pancreas. Among other processes, insulin increases the movement of glucose from the blood stream into body cells, increases the synthesis of glycogen in the liver, and decreases the breakdown of fat (lipids)

65
Q

Ketone

A

Produced in the liver during the breakdown of fat when carbohydrate intake is very low

66
Q

Ketone Bodies

A

Incomplete breakdown products of fat, containing 3 or 4 carbons

67
Q

Ketosis

A

Condition of having a high concentration of ketone bodies and related breakdown products in the blood stream and tissues

68
Q

Diverticula

A

Pouches that have extruded through the exterior wall of the large intestine

69
Q

Diverticulosis

A

Condition of having many diverticula in the large intestine. Asymptomatic.

70
Q

Diverticulitis

A

Inflammation of the diverticula, caused by acids produced by bacterial metabolism inside the diverticula. Symptomatic.

71
Q

What are 4 things that indigestible carbohydrates do?

A

They…

  1. Promote bowel health
  2. Reduce obesity risk
  3. Enhance blood glucose control
  4. Reduce cholesterol absorption
72
Q

What role does the mouth play in carbohydrate digestion and absorption?

A

Some starch is broken down to polysaccharide and disaccharide units by salivary amylase

73
Q

What role does the stomach play in carbohydrate digestion and absorption?

A

Salivary amylase is inactivated by the acidity in the stomach. No further digestion can occur here.

74
Q

What role does the pancreas play in carbohydrate digestion and absorption?

A

Pancreatic amylase and dextrinase are secreted into the small intestine to break polysaccharides from starch into disaccharides

75
Q

What role does the small intestine play in carbohydrate digestion and absorption?

A

Enzymes in the wall of the small intestine break the disaccharides down into monosaccharides

76
Q

What role does the liver play in carbohydrate digestion and absorption?

A

The absorbed monosaccharidse are transported to the liver by the portal vein

77
Q

What role does the large intestine play in carbohydrate digestion and absorption?

A

Some soluble fiber is metabolized into acids and gases by bacteria in the large intestine

78
Q

What role does the rectum and anus play in carbohydrate digestion and absorption?

A

Insoluble fiber escapes digestion and is excreted in feces

79
Q

Monosaccharides (except fructose) are absorbed by…

A

Active Absorption

80
Q

Fructose is absorbed by…

A

Facilitated Diffusion

81
Q

Primary Lactose Intolerance

A

Insufficiency of lactase enzyme that breaks down lactose

82
Q

Secondary Lactose Intolerance

A

Occurs when conditions of the small intestine damage the cells that produce lactase

83
Q

Hyperglycemia

A

High blood glucose, above 126mg/dl of blood on a fasting basis

84
Q

Hypoglycemia

A

Low blood glucose, below 50mg/dl of blood

85
Q

What is the typical range for blood glucose?

A

70 to 100mg/dl of blood when fasting

86
Q

Fasting Blood Glucose

A

Measurement of glucose levels in the blood taken after an 8-12 hour or overnight period without any food or caloric beverages (a fast)

87
Q

Type 1 Diabetes

A

Autoimmune disease causing failure of the pancreas to produce insulin and an inability to control blood glucose levels

88
Q

Type 2 Diabetes

A

Progressive disease characterized by insulin resistance or loss of responsiveness of body cells to insulin, resulting in hyperglycemia

89
Q

Glucagon

A

Pancreatic hormone secreted in response to a decrease in blood glucose, prompting the breakdown of glycogen in the liver and promoting gluconeogenesis

90
Q

Metabolic Syndrome (formerly Syndrome X)

A

Condition characterized by poor blood glucose regulation, hypertension, increase blood lipids, and abdominal obesity; usually accompanied by a lack of physical activity

91
Q

Reactive Hypoglycemia (AKA Postprandial Hypoglycemia)

A

Low blood glucose that may follow a meal high in simple sugars, with corresponding symptoms of irritability, headaches, nervousness, sweating, and confusion

92
Q

Fasting Hypoglycemia

A

Low blood glucose occurring after 8 or more hours of fasting

93
Q

Glycemic Index (GI)

A

Blood glucose response of a given food, compared with a standard (typically, glucose or white bread)

94
Q

Glycemic Load (GL)

A

Amount of carbohydrate in a food multiplied by the glycemic index of that food. The result is then divided by 100.

FSCN 1112 (14 decks)

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