Carbohydrates

Question 1

Carbohydrates definition

Answer 1

Main source of energy in living organisms

Question 2

What are carbs made up of

Answer 2

• Carbon
• Hydrogen
• Oxygen

Question 3

What is the requirements of carbohydrates

Answer 3

Obtained from the diet

Question 4

Why are carbs essential

Answer 4

Body cannot make it ourselves and if we don’t have it it causes a negative health balance

Question 5

What are the 4 types of carbohydrates

Answer 5

• Monosaccharides (1)
• Disaccharides (2)
• Oligosaccharides (3-9)
• Polysaccharides (10+)

Question 6

Nomenclature of CHO

Question 7

Monosaccharides definition

Answer 7

Consists of 3-7 carbon atoms which is generally in a ring form

Question 8

Monosaccharides sources

Answer 8

• Glucose
• Fructose
• Galactose

Question 9

Monosaccharides physiology

Answer 9

Absorbed from the small intestine

Question 10

Disaccharides definition

Answer 10

Polymer of 2 monosaccharides linked by glycosidic bond

Question 11

Disaccharides sources

Answer 11

• Sucrose
• Lactose
• Maltose
• Trehalose

Question 12

Disaccharides physiology

Answer 12

Absorbed in small intestine

Question 13

Oligosaccharides definition

Answer 13

Consists of 3-4 or more monosaccharide units oinked by glycosidic bonds (short chain carbs)

Question 14

Malto-oligosaccharides definition

Answer 14

Derived from starch

Question 15

Malto-oligosaccharides sources

Answer 15

Used in the food industry as sweeteners and fat substitutes

Question 16

Malto-oligosaccharides physiology

Answer 16

Digested and absorbed as rapidly as sugar

Question 17

Other oligosaccharides

Question 18

Prebiotics

Answer 18

Foods containing oligosaccharides

Question 19

Probiotics

Answer 19

Live micro-organisms added to food

Question 20

Types of starch

Answer 20

• Rapidly digestible starch
• Slowly digestive starch
• Resistant starch
• Physically undigested
• Resistant starch

Question 21

Dietary fibre definition

Answer 21

• Carbohydrate polymers with 10+ monomeric units
• Hydrolysed by the endogenous enzymes in the small intestines
• Edible

Question 22

Non-Strach polysaccharides (NSP) definition

Answer 22

Principally polysaccharides of the plant cell wall

Question 23

Soluble fibre

Answer 23

• Soft and sticky
• Slows digestion

Question 24

Insoluble fibre

Answer 24

• Rough
• Enhances transit time

Question 25

Sugar alcohol

Answer 25

Alcohols of glucose and other sugars, found naturally in some fruits

Question 26

What happens when glucose is too high

Answer 26

Insulin via beta cells

Question 27

What happens when glucose is too low

Answer 27

Glycogen via alpha cells

Question 28

Glucose homeostasis

Question 29

Glycogen

Question 30

Free sugars

Answer 30

Monosaccharides and disaccharides added to foods by manufacturer

Question 31

Dental caries definition

Answer 31

The soft decayed area in a tooth

Question 32

Carbohydrate overfeeding

Answer 32

The conversion of excess carbohydrate to fatty acids which can then be stored as adipose tissue

Question 33

Lactose intolerance

Answer 33

large amounts of milk leas to unabsorbed lactose which often results in rapid gas production resulting in abdominal pain and diarrhea

Question 34

Glycemic index

Answer 34

The rate at which a food causes the level of glucose in the blood to rise

Question 35

Glycemic load

Answer 35

GI x grams of carbs per serving ÷ 100

Question 36

High GI

Answer 36

70 + - Quick digestion - Rapid rise in blood glucose - White bread, cornflakes

Question 37

Intermediate GI

Answer 37

55-70 - Basmati rice, green bananas

Question 38

Low GI

Answer 38

55 and under - slow rise in glucose - slower digestion - Apple, lentils, oats

Question 39

Factors influencing GI ranking

Answer 39

- Types of starch - Cooking - Food processing - Acid content - Protein content - Fat content - Type of sugar - Viscosity of fibre - Physical structure