carbohydrates Flashcards

1
Q

nutritionally important monosaccharides

A

hexoses

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2
Q

name 3 complex carbohydrates

A

glycogen
starches
fibre (cellulose)

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3
Q

hydrolysis of starch by amylase in saliva and pancreatic juice results in formation of dextrin’s then …

A

glucose
maltose
isomaltose

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4
Q

dietary starches (storage form of glucose in plants) can be classified as …

A

rapidly digested (high glycemic index)
slowly digested (lower glycemic index)

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5
Q

where does resistant starch occur

A

small amounts in the small intestine

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6
Q

what is the glycemic index?

A

the ranking of how a food affects blood glucose relative to an equivalent amount of carbohydrates from a reference food, like white bread

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7
Q

what is a glycemic load

A

compares the effect of typical portions of food on blood glucose

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8
Q

what is a glycemic response

A

measures how quickly and how high blood glucose levels rise after carbohydrate consumption

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9
Q

glucose and galactose are absorbed by …

A

sodium
which is dependant on active transport

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10
Q

fructose, and other monosaccharides and sugar alcohols by carrier-mediated ____ diffusion

A

passive

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11
Q

glucose that is not needed for energy can be stored as glycogen in what 2 areas?

A

muscles and liver

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12
Q

proteins can make what?

A

carbohydrates

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13
Q

how can glucose be made

A

by combining two 3-carbon molecules

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14
Q

carbohydrates prevents …

A

ketosis

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15
Q

what is ketosis

A

when an undesirably high level of ketones in the blood

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16
Q

blood glucose is regulated by……

A

hormones secreted by the pancreas

17
Q

what are the causes of hypoglycaemia

A

poorly managed diabetes (too much insulin and excessive exercise)
abnormalities in insulin production
abnormalities in the way the body responds to insulin

18
Q

how can hypoglycaemia be treated

A

smaller, frequent meals
more fibre rich foods
adequate protein intake

19
Q

alternative sweeteners when used as part of a weight control program…

A

will help facilitate weight loss

20
Q

what does NSP stand for ?

A

non-starch polysaccharides

21
Q

what are the 3 components of refining in grains of wheat and flour
what do they help to do

A

endosperm
bran layers
germ

restore lost nutrients

22
Q

name 2 diseases of diverticular disease of the colon

A

diverticulosis
diverticulitis

23
Q

what is diverticulosis

A

presence of diverticula (pouches) in the intestinal wall

24
Q

what is diverticulitis

A

trapping of particles of food or faeces in diverticula leading to inflammation, diarrhoea and intense pain