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nutrition > CARBS > Flashcards

CARBS Flashcards

1
Q

chemical components of carbohydrate

A

carbon, hydrogen and oxygen

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2
Q

main types of carbohydrates

A

simple and complex carbs

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3
Q

body’s major souce of energy

A

carbohydrates

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4
Q

also called as saccharides which means?

A

sugars

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5
Q

carbohydrates are produced by ___ in plants?

A

photosynthesis

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6
Q

.

A

.

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7
Q

an example of simple carbs

A

simple sugars

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8
Q

an example of complex carbs

A

cellulose

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9
Q

this type of carbohydrate provides a mass/bulk in foods, vitamins and minerals

A

digestible carbohydrates

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10
Q

this type of carbohydrate provides a good amount of fiber with a host of other health benefits

A

indigestible carbohydrates

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11
Q

how many carbon, hydrogen and oxygen atom carbohydrates have

A

6 carbon
12 hydrogen
6 oxygen

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12
Q

are the simplest form of carbohydrates, oftern referred to as simple sugars

A

monosaccharides

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13
Q

what are the common monosaccharides

A

glucose, fructose and galactose

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14
Q

this kind of monosaccharides is preferred as fuel source

A

fast releasing carbohydrates

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15
Q

why are monosac called as fast releasing carbs

A

because they a re the simplest for of sugars and they can be rapidly absorbed

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16
Q

“table sugar”

A

sucrose

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17
Q

two types of fast releasing carbs

A

mono and disaccharides

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18
Q

also known as complex carbohydrates, are carbohydrates that are broken down and absorbed by the body more slowly

A

slow releasing carbohydrates

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19
Q

stores glucose energy from starches liver, the muscle tissue in animals

A

glycogen

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20
Q

slow releasing carbs

A

starch

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21
Q

plant starch, linear chain w/ hundreds of glucose units

A

amylose

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22
Q

smaller Amylose>more abundant

A

amylose and amylopectin

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23
Q

digestion of carbs starts in?

A

mouth

24
Q

what enzyme in the mouth breaks down starch into shorter plysaccharides

A

salivary amylase

25
Q

this digestion occurs in?

salivary amylase is inactivated and has no further carbs digestion

A

stomach

26
Q

this digestion occurs in?

large fibers and other indigestible carbohydrates are partially broken down by bacteria to form short chain FA and gas. the remaining fiber is excreted in the feces

A

large intestine

27
Q

this digestion occurs in?

majority of starch digestion and breakdown of disac occurs here.

A

small intestine

28
Q

enzyme in the SI that breaksdown disaccharides

A

pancreatic amylase

29
Q

saliva contains digestive enzyme

A

ptyalin (a-amylase)

30
Q

why does salivary amylase gets blocked once it reached the stomach

A

because of the acid of the gastric secretion where the salivary amylase will become inactive once the pH falls below 4.0

31
Q

2 Glucose molecules bonded -common : plant starches, rare: disaccharide

A

maltose

32
Q

1 Glucose unit & 1 Galactose unit “ Milk Sugar” - dairy products

A

lactose

33
Q

Glucose & Fructose “ Table Sugar” - fruits, vegetables, sugar beets, sugar cane

A

sucrose

34
Q

a simple sugar that uses sodium co - transport

A

glucose and galactose

35
Q

a simple sugar the uses facilitated diffusion

A

fructose

36
Q

5 primary function of carbs

A

energy production
energy storage
building macromolecules
sparing protein
assisting in lipid metabolism

37
Q

spitting of glucose to form pyruvic acid

A

glycolysis

38
Q

to make hydrogen of glucose molecule available in forms that can be oxidized

A

citric acid cycle

39
Q

Transport of hydrogen ion into multiple oxidative chemical reactions

A

dehydrogenation

40
Q

Formation of large quantities of ATP by oxidation of hydrogen

A

oxidative phosphorylation

41
Q

Formation of Glycogen

A

glycogenesis

42
Q

If carbohydrate intake is adequate, protein is spared from digestion or conversion into ATP.

A

sparring protein

43
Q

carbohydrates may also function as ????

A

“fat spares” - prevent breakdown of lipids

44
Q

when starvation, what level increases in our body when amounts of carbohydrates are depleted

A

ketone bodies ( ketosis )

45
Q

A metabolic disorder characterized by a lack of insulin and an excess of glucose.

A

diabetes

46
Q

Body stops making insulin or become insensitive

A

type 2 diabetes

47
Q

RDA of carbs

A

130mg(?) both male and female

48
Q

AMDR or carbs

A

45-65%

49
Q

also known as sugars, are categorized into monosaccharides like glucose, fructose, and galactose, and dissacharides like lactose, maltose, and sucrose.

A

fast releasing carbohydrates

50
Q

also known as complex carbs and are beneficial, slowly digested carbohydrates that do not result in a sudden rise in insulin levels

A

slow releasing carbohydrates

51
Q

are whole-grain breads, low-fat dairy products, fruits, vegetables, and beans, are the best dietary sources

A

nutrient-dense carbohydrates

52
Q

are soft drinks and candy, are highly processed and can cause health problems when consumed excessively

A

empty-calorie carbohydrates

53
Q

pros of sugar substitute

A

suitable for diabetics, they provide calorie-free food or empty calorie

54
Q

cons of sugar substitute

A

artificialsweeteners may increase the risk of CVD

55
Q

also known as artificial sweeteners or sugar alternatives, are substances used to sweeten foods and beverages as a replacement for traditional table sugar (sucrose).

A

sugar substitutes

nutrition (8 decks)

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