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Nutrition Undergrad > Carbohydrates > Flashcards

Carbohydrates Flashcards

0
Q

Give examples of monosaccharides (3)

A

Glucose
Fructose
Galactose

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1
Q

What is a carbohydrate composed of? (3)

A

Carbon, hydrogen and oxygen

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2
Q

Give examples of disaccharides (3)

A

Lactose
Maltose
Sucrose

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3
Q

Gives examples of starch (2)

A

Amylose

Amylopectin

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4
Q

What is glycogen?

A

Storage form of glucose for animals

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5
Q

Dietary fibres are the ______ parts of plants

A

Non-digestible

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6
Q

What are functional fibres?(4)

A 
Non-digestible forms of carbs that are:
Extracted from plants
Or
Manufactured in lab
And
Have known health benefits
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7
Q

What are examples of soluble fibres? (3)

A

Pectin
Gum
Mucilage

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8
Q

Where are soluble fibres found?(4)

A

Citrus fruits
Berries
Oats
Beans

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9
Q

Give examples of insoluble fibres?(3)

A

Lignins
Cellulose
Hemicelluloses

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10
Q

What are good sources of insoluble fibres?(5)

A 
Whole grains
Seeds
Legumes
Fruits
Vegetables
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11
Q

What is the enzyme that begins carb digestion in the mouth?

A

Salivary amylase

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12
Q

What are carbs initially broken down into?

A

Maltose

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13
Q

Why doesn’t carb digestion occur in the stomach?

A

Stomach acids inactive salivary amylase

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14
Q

Where does the majority of carbs digestion occur?

A

Small intestine

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15
Q

What enzyme is used in the small intestine for carb digestion?

A

Pancreatic amylase

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16
Q

Why can’t we digest fibres?

A

We do not have the necessary enzymes

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17
Q

Which hormones are used to regulate blood glucose?(6)

A 
Insulin
Glucagon
Adrenaline
Noradrenaline 
Growth hormone 
Cortisol
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18
Q

Catecholamines are secreted when blood glucose is ______

A

Low

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19
Q

What is the role of cortisol in blood glucose regulation?(2)

A

Increases gluconeogenesis

Decreases muscle glucose use

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20
Q

What is the role of growth hormone in glucose regulation?(3)

A

Decrease muscle glycogen uptake
Increase fatty acid mobilisation and use
Increases liver glucose output

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21
Q

What is ketosis?(2)

A

Fat breakdown during fasting state

Forms ketones

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22
Q

What is ketoacidosis?

A

Excess ketones increasing blood adicity

23
Q

Name some carb related disorders (3)

A

Lactose intolerance
Hypoglycaemia
Diabetes

24
Q

What causes lactose intolerance?

A

Insufficient enzyme lactase to digest lactose-containing foods

25
Q

What is reactive hypoglycaemia?

A

When pancreas secretes too much insulin after a high-carb meal

26
Q

What is fasting hypoglycaemia?

A

When pancreas produces too much insulin even when someone has not eaten

27
Q

What are the negative of diets high in simple carbohydrates? (4)

A

Tooth decay
Increased bad cholesterol
Decreased good cholesterol
Contribution to obesity

28
Q

What do the enzymes in the microvilli do?

A

Digest disaccharides to monosaccharides

29
Q

What are the enzymes in the microvilli?(3)

A

Maltase
Sucrase
Lactase

30
Q

What is the role of insulin in blood glucose regulation?(3)

A

Stimulates glut4 translocation
Thus assisting glucose absorption

Stimulates liver to take up glucose and convert it to glycogen

31
Q

What is the role of glucagon in blood glucose regulation?(2)

A

Stimulates liver to convert glycogen to glucose

Stimulates gluconeogenesis

32
Q

What is the role of catecholamines in blood glucose regulation?

A

Increase glycogen breakdown

33
Q

What is glycemic index?

A

A food potential to raise blood glucose

34
Q

What do foods with a high GI cause?(3)

A

Sudden surge in blood glucose
Triggers large insulin secretion
Followed by dramatic fall in blood glucose

35
Q

What do foods with a low GI cause?

A

Moderate low low fluctuations in blood glucose

36
Q

What are the issues with GI?(4)

A

Not always easy to predict

Most foods eaten in combination

37
Q

What is glycemic load?(2)

A

Used to determine the effect of a food on a persons glucose response
Grams of carbs in food multiplied by glycemic index

38
Q

What are the benefits of low GI foods?(4)

A

Less fluctuations in blood glucose
Reduced risk of heart disease
Reduced risk of colon cancer
High fibre (increases HDL)

39
Q

Which foods have lower GI?(3)

A

Beans
Vegetables
Whole wheat

40
Q

How many calories are in a gram of carbs?

A

4

41
Q

What can affect GI?(2)

A

Preparation method

Fat and fibre content

42
Q

What is gluconeogenesis?(2)

A

Body produces its own glucose from protein

43
Q

Why does gluconeogenesis occur?

A

This occurs when diet is deficient in carbohydrate

44
Q

What is the issue with gluconeogenesis?(3)

A

AA can’t be used to:
Make new cells
Repair tissue damage
Support immune system

45
Q

What are enriched foods?(2)

A

Foods in which nutrients that were lost during processing have been added back
So food can meet specified standard

46
Q

What are fortified foods?

A

Foods with nutrients added that did not originally exist in the food

47
Q

Give some examples of nutritive sweeteners?(4)

A

Honey
Brown sugar
Sucrose
Fructose

48
Q

Non-nutritive sweeteners are beneficial for people with _______

A

Diabetes

49
Q

What are the health benefits associated with fibres?(4)

A

Reduced risk of heart disease through reduced cholesterol
Reduced risk of diverticulosis
Enhance weight loss through satiation
Reduced risk of T2D through slow glucose release

50
Q

Carbs spare the use of ___

A

Protein

51
Q

How can low fibre elevate blood cholesterol?(4)

A

Less fibre present to bind to bile
So less bile secreted
More cholesterol is reabsorbed from remaining bile
Blood cholesterol levels are elevated

52
Q

How does fibre increase satiation?(3)

A

Fibre absorbs water
This expands large intestine
Slows movement of food through GI tract

53
Q

How can fibre reduce blood cholesterol?(4)

A

Fibre binds to bile
Both are excreted in faeces
Less cholesterol reabsorbed from remaining bile
Blood cholesterol levels are lowered

54
Q

What did a meta-analysis by ________ reveal about sugar?(2)

A

Morenga 2014

Higher intakes of sugar is associated with increased LDL and triglycerides

Nutrition Undergrad (19 decks)

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