Carbohydrates

Question 1

Calories

Answer 1

energy
-unit of food energy
-Kcal/100g

Question 2

Functions of CHO

Answer 2

1. Energy 4kcals/g
   -fuels work for body cells (preferred for nervous and RBC
   -excess is stored as GLYCOGEN in liver and muscles
2. Sparing Body Protein
   -if carb intake <50-100, body protein will be used to make glucose

Question 3

Monosaccharides

Answer 3

-consist of 3, 5, or 6 C atoms
glucose-source of energy
fructose- simple sugar found in fruits, sweetest
galactose- a component of milk sugar

Question 4

Disaccharides

Answer 4

2 mono joined by a glycosidic bond
-sucrose (table sugar): glucose and fructose
-lactose (milk): glucose and galactose
-maltose (grain): glucose and glucose

Question 5

3 types of Polysaccharides

Answer 5

glycogen, starch, fiber (cellulose)

Question 6

trioses

Answer 6

n=3
-glyceraldehyde

Question 7

pentoses

Answer 7

n=5
-ribose and deoxyribose

Question 8

hexoses

Answer 8

n=6
fructose, glucose, and galactose

Question 9

Dehydration synthesis

Answer 9

remove water to add two molecules

Question 10

oligosaccharides

Answer 10

short chains of 3-10 monos
-legumes and human milk
-raffinose and stachyose (can’t be broken down by human enzymes, though can be digested by colonic bacteria)

Question 11

glycogen

Answer 11

animal storage for carbs
-100g in liver and 400g in muscle
-negligible source of carbs in diet (meat)

Question 12

Alpha Glucose

Answer 12

-starch
-OH group faces down

Question 13

Beta Glucose

Answer 13

-cellulose (every other glucose is upside down)
-OH group faces up

Question 14

starch

Answer 14

-plant storage
-branched or unbranched
-amylose-straight 40%
-amylopectin-branched 60% (easier to digest)

Question 15

Fiber

Answer 15

non-digestible carbs that have beneficial physiological effects in humans
-in plants
-refining removes fiber from whole grains and other foods

Question 16

insoluble fiber

Answer 16

cellulose (cell wall)
-speed transit through digestive tract
-absorb water to soften stool
-promotes healthy GI and bowels
-cereal grains, legumes, veggies, nuts

Question 17

Soluble Fiber

Answer 17

gums and pectins
-easily fermented by gut bacteria
-delay gastric emptying
-slow transit
-delay glucose absorption
-bind to bile, help decrease cholesterol
-oats, legumes, citrus

Question 18

CHO digestion in Mouth

Answer 18

-chewing
-salivary amylase (starch to shorter poly)

Question 19

DandA in stomach

Answer 19

fibers remain in the stomach longer, delays gastric emptying

Question 20

DandA in Small Intestine

Answer 20

pancrease secretes enzyme to break down poly to di (amylase)
-enzymes located on the cell membrane of intestines complete digestion
-only monosaccharides can be absorbed by microvilli
-galactose and glucose= active transport
-Fructose= facilitated diffusion

Question 21

DandA in Large In,

Answer 21

resistant starch and fibers may be digested by bacteria
-makes short fatty acids (can be absrobed by intestine 2kcal/g)
-vitamin K

Question 22

after absorption

Answer 22

all monos travel to liver via the portal vein
-turns fructose and galactose into glucose
-can be used for energy, storage as glycogen, or released to blood

Question 23

blood glucose

Answer 23

fates: glycogen (liver muscle), kidney for excretion, adipose tissue, other tissues
Functions:
-energy
-building blocks
-spares protein
-prevents ketosis
-cell surface markers

Question 24

regulation of BG

Answer 24

normal= 70-100mh/dL
-Hyperglycemia=126
-hypoglycemia=50
-endocrine system is primarily responsible for regulating blood glucose (insulin and glucagon)

Question 25

insulin vs glucagon

Answer 25

-insulin stimulates liver to store glucose as glycogen
-glucagon stimulates liver to make glucose

Question 26

AMDR (adults)

Answer 26

45-65% of total average energy intake

Question 27

RDA for carbs

Answer 27

130G
-recommended dietary allowance

Question 28

daily value

Answer 28

300G

Question 29

AI for fibers

Answer 29

38 men
25 women

Question 30

sugar

Answer 30

intrinsic-fruits and veggies
added-saccharides added to foods and bevs by manu, cook, or consumer