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BASIC NUTRI Lec > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

are compounds composed
of carbon, oxygen, andhydrogen arranged as monosaccharides.

Originally called saccharides (a Greek
word, meaning sugars)

Organic compounds abundant in plants
and widespread in nature

A

Carbohydrates

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2
Q

General formula of carbohydrates

A

CnH2nOn

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3
Q

The Food and Agriculture Organization
(FAO) and World Health Organization
(WHO) recommend classifying dietary
carbohydrates by their degree of
saccharide units, which is called

A

Polymerization

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4
Q

The Institute of Medicine’s Dietary Reference Intakes (DRI) Report subdivides carbohydrates
into:

A
  • monosaccharides (one sugar unit)
  • disaccharides (2 sugar units)
  • oligosaccharides (3 to 10 sugar units)
  • polysaccharides (more than 10 sugar
    units)
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5
Q

According to digestibility, carbohydrates are
simply grouped into:

A
  1. Digestible: sugar, starches, dextrin and glycogen
  2. Partially digestible: galactogens,
    mannosans, inulin and pentosans
  3. Indigestible: cellulose and hemicellulose
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6
Q

are simple sugar units that compromise
the general formula in a single ring. In this case, they form the structure. It is
divided by their arrangements of atoms that may counter the level of sweetness: glucose, fructose, and galactose.

A

MONOSACCHARIDES

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7
Q
  • also known as dextrose or grape sugar or physiologic sugar or blood sugar
  • body’s major fuel in all activities and
    serves as the simplest sugar to form disaccharides and complex
    carbohydrates
  • most important sugar in human
    metabolism
A

GLUCOSE

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8
Q

principal product of hydrolysis from
starch and cane sugar

A

Glucose

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9
Q

sweetest natural sugar that is found in fruits, sodas, cereals, and desserts that have been sweetened with high-
fructose corn syrup; end produce of sucrose

A

FRUCTOSE

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10
Q

changed to glucose in human
metabolism and the action is reversible
(glucose can be converted to galactose
to form lactose in breast milk)
component of some compound lipids called the cerebrosides, which are found in the brain and nerve tissues

A

GALACTOSE

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11
Q

=five-carbon chains of monosaccharides found in nucleic
acids of meat and seafoods in bound
form
- in the body, they are important
components of nucleic acids and some co-enzymes

A

PENTOSE (RIBOSE AND RIBULOSE)

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12
Q

are pairs of
monosaccharides linked together.

A

DISACCHARIDES

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13
Q

Types of disaccharides are

A

maltose, sucrose, and lactose.

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14
Q
  • does not occur free in nature but can be hydrolyzed by amylases from starches of cereal grains
  • yields 2
    molecules of glucose

-in the intestines, is not readily
fermented by bacteria and this is
beneficial for infant feeding

A

Maltose

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15
Q

also called table sugar, cane sugar and beet sugar

A

Sucrose

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16
Q

equal amounts of glucose and fructose are a mixture known as

A

Sucrose

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17
Q

contributes half of the energy

A

Glucose + Galactose

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18
Q

Limited fermentation effect in Lactose

A

Laxative

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19
Q

Excessive fermentation effect in lactose

A

Diarrhea

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20
Q

linking two
monosaccharides as evident with the
formation of water molecule from OH
group and H atom

A

Condensation

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21
Q

breaking of the disaccharide
through splitting the water molecule into
OH group and H atom; common in
digestion

A

Hydrolosis

22
Q

three important sugar alcohols

A

(sorbitol, xylitol and mannitol)

general formula(CSH14O6)

22
Q

also known as sugar alcohols

  • group of low-digestible carbohydrates,
    derived from the hydrogenation of their sugar or syrup source
  • do not contribute to tooth decay
A

Polyols

23
Q
  1. made from high maltose corn syrup
  2. yields 2.1 kcal/g
  3. poorly absorbed in the intestines
  4. used more as a food ingredient as
    drying ingredient
  5. some individuals experience increased
    urination, nausea and vomiting
A

SUGAR ALCOHOL: Mannitol

24
Q
  1. derived from glucose
  2. absorbed more slowly than other
    monosaccharides
  3. has been used to delay the onset of hunger
  4. excessive consumption causes diarrhea
  5. yields 2.6 kcal/g
A

SUGAR ALCOHOL: Sorbitol

25
Q
  • found in fibers of many fruits and
    vegetables
  • has about the same sweetness as sucrose, but yields less calories (2.4 kcal/g)
  • excessive consumption can cause flatulence and diarrhea
A

SUGAR ALCOHOL: XYLITOL

26
Q

Known as the complex carbohydrates, they are made up of 10 or more
monosaccharides (chains of monosaccharides).

A

POLYSACCHARIDES

27
Q

chains of glucose linked together; found in plants such as grains

  • world’s most abundant and cheap form

of carbohydrate

A

STARCH

28
Q

starch molecules have two components:

A
  1. amylose (a straight chain of glucose units)
  2. amylopectin (a branched chain)
29
Q
  • intermediate products in the hydrolysis of starch
  • intermediate product of starch
    digestion or is formed from partial hydrolysis of starch
  • the action of dry heat on starch (as in toasting bread or browning of cake crust in the oven) produces dextrin
A

DEXTRIN

30
Q

storage form of carbohydrates in meal as reserved energy; not a common dietary source of carbohydrate

A

GLYCOGEN (Animal Starch)

31
Q
  • complex carbohydrate that comes from
    the family of fructooligosaccharide and acts like soluble fiber
  • increases the production of
    bifidobacteria and helps increase
    resistance to infection
A

Inulin

31
Q
  • also known as neosugar
  • complex carbohydrate that act like soluble fiber
A

FRUCTO-OLIGOSACCHARIDES

32
Q

Glycogen present in the body

A

355 grams (1/3kg)

33
Q
  • also called roughage
  • indigestible part of the food
  • derived from plant sources and contains
    polysaccharides such as cellulose,
    hemicellulose, pectin, gums, mucilages and lignins
A

FIBER

33
Q

provides bulk, acts as a broom in the
digestive tract to prevent constipation,
and recently has been shown to prevent diverticular diseases, reduce incidence of colon cancer, reduce blood cholesterol level and decrease mucosal absorption

A

fiber

34
Q

2 classifications of fiber

A

insoluble
soluble

35
Q

grams of fiber daily recommended

A

20-30 grams

35
Q

recommends a daily intake of 20
to 35 grams dietary fiber comprising 5 to 7
grams of soluble fiber and 15 to 23 grams of insoluble fiber for normal adults

A

FNRI-DOST

36
Q

natural gel-forming fibers (alter solubility or enzyme hydrolysis); B-glucans, psyllium, pectin, guar gum, oligosaccharides; ferments in the colon for lowering cholesterol, obesity risks, CVD, DM, colon cancer

A

Soluble fiber

37
Q

cellulose, lignin,
hemicellulose; 10-15% fermented for
stool bulks and prevent constipation

A

Insoluble fiber

38
Q
  • a fiber made of galacturonic acid and other monosaccharides
  • because it absorbs water and forms a gel, it is often used in jams and jellies
  • sources include citrus fruits, apples, strawberries, and carrots
A

SOLUBLE FIBER: PECTIN

39
Q
  • contain galactose, mannose and other monosaccharides
  • similar to gum in structure
A

SOLUBLE FIBER: MUCILAGES

40
Q
  • obtained from a seed of a plant known as genus plantago ovata
  • composed of 80% dietary fiber and small amounts of protein, fat, vitamins and
    minerals
A

SOLUBLE FIBER: PSYLLIUM

40
Q
  • contain galactose, glucuronic acid and other monosaccharides
  • sources are include oats, legumes, guar
    and barley
A

SOLUBLE FIBER: GUMS

41
Q
  • most well known dietary fiber
  • a nonstarch carbohydrate polymermade of a
    straight chain of glucose molecules linked by beta bonds
  • found in whole-wheat flour, bran and vegetables
A

INSOLUBLE FIBER: CELLULOSE

42
Q

a nonstarch carbohydrate polymer made of
glucose, galactose, xylose and other
monosaccharides

  • can be hydrolyzed by dilute acids
  • found in bran and whole grains
A

INSOLUBLE FIBER: HEMICELLULOSE

43
Q

These are carbohydrates with 3-10
monosaccharides.
Common oligosaccharides are raffinose
and stachyose. Food sources of
oligosaccharides are chicory roots,
Jerusalem artichoke, onion, garlic, legumes, wheat, jicama, and asparagus.

A

OLIGOSACCHARIDES

43
Q
  • a noncarbohydrate polymer containing
    alcohols and acids
  • a woody fiber found in wheat bran and the seeds of fruits and vegetables
A

INSOLUBLE FIBER: LIGNIN

44
Q

FOOD SOURCES OF CARBOHYDRATES

A

Sugars
Cereal grains
Root crops
Starchy vegetables
Dried legumes
Fruits
Milk

45
Q

ALTERNATIVE SWEETENERS

A

Saccharin
Acesulfame K
Sucralose
Aspartame
Neotame
Cyclamates
Stevia

BASIC NUTRI Lec (16 decks)

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