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NCM 105 > CARBOHYDRATES > Flashcards

CARBOHYDRATES Flashcards

1
Q

Are organic compound (saccharides- starches and sugars).

A

Carbohydrates

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2
Q

Carbohydrates are composed of:

A

carbon, hydrogen, and oxygen

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3
Q

_____ and ______ usually occur in ratio of 2:1 as in H2O

A

hydrogen and oxygen

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4
Q

Classification of Carbohydrates

A

monosaccharides
disaccharides
polysaccharides

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5
Q

• The simplest form of carbohydrates
• It is sweet and requires no digestion, absorbed directly into the bloodstream from the small intestine

A

Monosaccharides (simple sugar)

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6
Q

– principal form in which carbohydrate is used by the body.
- abundant in fruits, sweet corn, and corn syrup
- moderately sweet sugar

A

Glucose (dextrose) or blood sugar

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7
Q

sweetest of simple sugars. Found in honey, most fruits and some vegetables.

A

Fructose (levulose)

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8
Q

not found free in foods. It produces from lactose (milk sugar) by digestion and is converted into glucose in the body.

A

Galactose

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9
Q

a condition where in infants are born with an inability to metabolize galactose.

A

Galactosemia

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10
Q

• made up of a monosaccharides.
•Sweet and changed to simple sugar by hydrolysis before they can be absorbed

A

Disaccharides or double sugars

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11
Q

chemical breakdown of a compound due to reaction with water.

A

hydrolysis

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12
Q
  • it is processed from cane and beet sugar
  • found in fruits, vegetable, syrup, and sweet food production & converted into glucose & galactose upon digestion.
  • composed of glucose and fructose
A

Sucrose(ordinarytablesugar-granulated, powdered, or brown)

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13
Q
  • found in milk and milk products except cheese
  • during digestion it is converted into glucose and
    galactose.
  • less soluble and less sweet than sucrose
  • remains longer than other sugar and encourages the growth of useful bacteria.
  • 40% milk solids, 4.8% cow’s milk, 7% human milk
A

Lactose (milk sugar)

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14
Q

Fructose is converted into _____ in the body.

A

glucose

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15
Q

during digestion lactose is converted into ___- and
_____.

A

glucose and galactose

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16
Q
  • not found free in foods
  • produced by hydrolysis of starch and is converted into glucose in digestion.
  • occurs in malt products and in germinating cereals.
  • found in infant formulas, beer, and malt beverage products.
  • less sweet compared to glucose and sucrose.
A

Maltose

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17
Q
  • barley or other grain that has been steeped,
    germinated, and dried, used for brewing or distilling and vinegar-making.
A

Maltproducts

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18
Q

• known as complex sugars.
•composed of many molecules of simple sugars.

A

Polysaccharides

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19
Q
  • the most significant polysaccharide in human nutrition
  • converted entirely into glucose upon digestion
  • more complex than sugar and requires longer time to digest
  • it supplies energy over a longer period of time.
A

Starch

20
Q

Major food sources of starch:

A
  • cereal grains
  • potatoes and other root vegetables and
  • legumes
21
Q
  • not found free in foods
  • formed as intermediate products in the breakdown of starch.
A

Dextrins

22
Q

-forms the frame work of plants found in unrefined grains, vegetables, and fruits;
- it is non digestible by humans;
- no specific enzyme is present and provides important bulk in the diet which helps move digestive food mass along and stimulates peristalsis.
- main sources are stems and vegetable leaves, seed and grain coverings, skins and hulls
- fibers are the structural parts of plants
- non digestible because digestive enzymes are unable to break them down,
- they lower blood glucose level to DM Pts.

A

Cellulose

23
Q

Cellulose is classified into:

A
  • soluble
  • insoluble
  • pectins
  • glycogen
24
Q

CELLULOSE
- found in fruits and legumes, barley, and oats which delays gastrointestinal transit and glucose absorption, and lower blood cholesterol.

A

Soluble

25
Q

CELLULOSE
-found in wheat brans, corn brans, whole grain breads, cereals, and vegetables which accelerate gastrointestinal transit, increase fecal weight, slow down starch hydrolysis, and delay glucose absorption.

A

Insoluble

26
Q

CELLULOSE
- non-digestible, colloidal polysaccharides having
gel quality;
- sources: mostly in fruits, and often used as based for jellies;
- use to treat diarrhea – as they absorb toxins and bacteria in the intestine;
- bind with cholesterol – reducing the amount the blood can absorb.

A

Pectins

27
Q

CELLULOSE
- formed from glucose and stored in liver and muscle tissue;
- sources: mainly meats and sea foods;
- converted entirely into glucose upon digestion;
- hormones glucagons help the liver convert glycogen into glucose every time the body needs energy.

A

Glycogen (animal starch)

28
Q

an enzyme of the saliva, secreted by the parotid glands, acts on starch to begin its breakdown to dextrin and maltose

A

amylase

29
Q

• Small Intestine
a.) enzyme – pancreatin enzyme,____, converts starch into dextrin and maltose

A

amylopsin

30
Q

enzyme – pancreatin enzyme,____, converts starch into ___ and ___

A

dextrin and maltose

31
Q

Intestinal juice – contains three disaccharides ____, _____, _____ which act on their respective disaccharides.

A

sucrose, lactose and maltose

32
Q

Function of Carbohydrates
• To serve as a major source of ____ for the body. Must be supplied ___ and at ____ to meet energy needs of the body.

A

energy; regularly and at frequent intervals

33
Q

Function of Carbohydrates
Exert a _______. Insufficient carbohydrates – the body will convert _____ into ___ in order to supply energy.

A

protein sparing-action; protein into glucose

34
Q

Necessary for normal ______-. Insufficient carbohydrates – larger amounts of ___ are used for energy. The amount of carbohydrates present will determine how much __ will be broken down.

A

fat metabolism; fats, fat

35
Q

Indigestible carbohydrates aid in_______. Stimulate the _____ movement s of the gastrointestinal tract and absorb water to the intestinal contents.

A

normal elimination; peristaltic

36
Q

• Supply significant quantities of ___, ____ and _____.
•_____ remains in the intestine longer than other disaccharides and encourages the growth of the beneficial bacteria resulting in a ______ action.

A

proteins, minerals and B vitamins; Lactose, laxative

37
Q

it is indispensable for the maintenance of the functional integrity of the nerve tissue and it is the sole source of energy for the brain – constant supply of ___ from the blood is essential for the proper functioning.

A

Glucose

38
Q
  • important source of carbohydrates
  • rich in iron, thiamin, niacin and other nutrients
A

whole grains

39
Q
  • important contributors to carbohydrate intake from vegetable and fruit groups
  • fruits (banana, and dried fruits)
  • vegetables (corn and lima beans)
A

Sweet potatoes and white potatoes

40
Q
  • the only source of lactose
    (1cup=12gm)
  • cheese only contains only traces of lactose
A

Milk

41
Q

important sources to carbohydrates next to bread and cereals and cane and beet sugars and honey, maple syrup, jellies, jams and candies

A

Sugars and sweets

42
Q

foods that do not contain any amount of other nutrients aside from carbohydrates.

A

Empty calories

43
Q

– fibers rich in complex carbohydrates tend to be low in fat and added sugars and can promote _____.

A

Weight control; weight loss

44
Q

– high carbohydrates diets, rich in whole grains, can protect an individual against ___ and ____.

A

Heart Disease; heart disease and stroke.

45
Q

– high carbohydrate diets can help prevent many types of ___.

A

Cancer

46
Q

– high carbohydrates, low fat diets help control weight.

A

Diabetes

47
Q

– dietary fibers enhance the health of the large intestine.

A

Gastrointestinal health

NCM 105 (5 decks)

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