Carbohydrates Flashcards
Describe the components that make up a carbohydrate.
o Primary role of carbohydrates+ provide body with energy (calories)
o Preferred source of energy for the brain and the central nervous system (CNS), which are sensitive to blood glucose concentration (irritability, forgetfulness, depression).
- Compounds made of single sugars or multiple sugars. - Composed of Carbon (C), Hydrogen (H), and Oxygen (O) - ## Carbo (C)+ Hydrate (H2O)
What are the two categories of CHO?
2 categories= Simple and Complex
o Simple: Naturally occurring sugars in fruit, milk + added sugars: honey, corn syrup, table sugar
o Complex: Starch and Fiber
What are monosaccharides? Name and describe the 3 monosaccharides discussed in class.
All CHO are composed of single sugars (single is a type of simple) = Monosaccharides.
Mono= One
Saccharide= Sugar
3 Monosaccharides:
* Glucose
o Building block of CHO
o Used in plant and animal tissues for quick energy.
o Not very sweet
o All CHO (except fiber) can be converted to glucose- Body will take every carbohydrate that you eat to glucose for example the fructose and galactose.
o Component of every single carbohydrate
- Fructose
o Found in fruits and honey.
o Sweetest of the simple sugars. - Galactose
o Seldom occurs freely in nature- Not sweet at all.
o Part of lactose (milk sugar)
What are disaccharides? Name and describe the 3 disaccharides discussed in class.
Other simple sugars= Disaccharides (2 monosaccharides joined together)
Di= two
Saccharide= sugar
3 Disaccharides: (All have glucose because glucose is the component of carbohydrates)
Simple carbohydrates are monosaccharides and disaccharides.
- Sucrose (glucose+fructose)
o Table sugar- “sugar” - Maltose (glucose+glucose)
o From digestion of starch
o Found in. malt beverages/beer. - Lactose (glucose+galactose)
o Milk Sugar
o Aids calcium absorption
What are polysaccharides? Name and describe the polysaccharides discussed in class.
Complex CHO
- Starch and Fiber
- All starchy foods are plant foods!
- Most societies have a primary or staple grain (ex. Rice in Asia, wheat in U.S.)
o Staple grain: grain used frequently or daily in the diet– for example, corn in Mexico, rice in Asia, wheat in US, Europe and Canada
Starch is a polysaccharide.
o Poly = many
o Saccharide = sugar
- Up to 3,000 glucose units in each molecule of starch!
- Grains, legumes = rich starch sources
- Legumes: plants of bean & pea family; rich in protein compared to other plant-derived foods
- Legumes are 40% starch by weight. - Fiber: Indigestible residues of food (gums) , composed of polysaccharides.
- Cellulose, hemicellulose, pectin, gums
Does not provide energy…why???
- Bonds cannot be broken by human digestive enzymes.
- Two forms: insoluble & soluble
Refined: process by which coarse (strips away nutrients) parts of food products are removed (take a very small kernel and remove anything that is hard, chunky or bad)
Enriched: B vitamins (thiamin, riboflavin, niacin, folic acid) and iron are added to refined grains and grain products
* Enrichment Act of 1942
Fortified foods: nutrients added to prevent deficiency or reduce risk of chronic.
Digestion: order of digestive process, enzymes discussed in class, fate of CHO (Figure 4-7).
Digestion: process by which foods are broken down into smaller absorbable products.
Once in the liver, the ingested CHO can have multiple fates, from oxidation or storage as glycogen, to conversion and release into the systemic circulation as alternative CHO (e.g., from fructose to glucose and/or lactate).
Order of digestive process: salivary glands -> pancreas -> liver -> large intestine
Look at pg. 4 in NTDT 10003 Exam 2
What is glycogen? What do we use it for? Where is it stored?
If there is more glucose in the blood than the cells need, the liver and muscles can make and store glycogen.
- Glycogen: polysaccharide made of chains of glucose
- Muscles: 2/3 of glycogen stores; use during exercise
- Liver: 1/3 of glycogen stores; maintains blood glucose levels
- Stored/made in the liver and muscles
Once body’s energy needs are met and glycogen stores are full, CHO are converted to fat!
Identify and describe the action of the hormones used to control blood glucose levels.
High blood glucose → extra glucose converts to glycogen or body fat.
Low blood glucose → glucose released from glycogen stores.
Insulin (protein): hormone released from the pancreas in response to high glucose levels; assists in removing glucose from blood.
Glucagon: hormone released from the pancreas that signals the liver to release glucose into the blood
What are the differences between Prediabetes, Type 1, Type 2, and Gestational Diabetes? Review Diabetes Classification handout!
Hyperglycemia (can be temporary): abnormally high blood glucose concentration.
* Symptoms: increased thirst and urination, fatigue, blurry vision, irritability, depression, hunger.
Prediabetes, Type 1, Type 2, Gestational
- Gestational: During pregnancy 25% chance of developing type 2 diabetes later in life.
- Type 1: Early in life (juvenile)- age 7, 5% of individuals, pancreas don’t make insulin. (insulin mist be injected)
- Type 2: 5-6 years before diagnosed symptoms, pancreas produces insulin the problem is that people have insulin resistance, it is there, but it can’t open doors (got keys, but can’t open doors) Diet, exercise, and meds may be needed.
caused by genetics, predisposition, obesity, diet, inactivity.
Prediabetes:
>54 million Americans
BG levels higher than normal, but not in diabetes range
Long term damage likely occurring!
Most people develop Type 2 Diabetes within 10 years
Can prevent progression to Type 2 Diabetes with diet, exercise, & weight loss (5-10%)
What is insulin resistance?
Excess weight = Insulin resistance!!cells in your muscles, fat, liver don’t respond well to insulin and can’t get glucose from your blood for energy-pancreas makes more insulin causing high blood glucose
