Carbs

Question 1

molecular code

Answer 1

c6h1206

Question 2

carb sub-groups

Answer 2

plant:
1. cellulose; support
2. starch: spare

animal:
3. glycogen (reserve)

Question 3

fuction of carbs

Answer 3

body function
energy
strucutre
growth

QUICK energy use; already starts metabolism by salivary enzyme in mouth

Question 4

two generic carb types (chemical)

Answer 4

1. complex carbs: oligo/polysaccharides (starches); no taste/insoluble
2. simple sugars: monosaccharides (sweet and soluble)

Question 5

two generic carb types (nutritional)

Answer 5

1. available (sugars, polyssarcharides with digestable nutritonal value); starch + glycogen
2. non-available (non-digestible polysaccharides); dietary fibres and cellulose

Question 6

4 carb building blocks

Answer 6

monosaccharides
dissacharides
oligosaccharaides
polysacchardies

Question 7

monosaccharides examples

Answer 7

one sugar
gluclose
fructose
galactose

Question 8

disaccharide examples

Answer 8

sucrose
maltose
lactose

Question 9

oligosaccharide example

Answer 9

2-10 sugars
raffinose
stachyose

Question 10

polysaccharides

Answer 10

10+ sugars
starhc
glycogen
cellulose

Question 11

glycemic index

Answer 11

measures speed of sugar digestion

Question 12

high GI

Answer 12

glucose and frutose (potato/white rice) cuases sugar rushes

Question 13

carrots and gi

Answer 13

high GI but little carbs per servings= total lower glycemic load

Question 14

what happens if the body gets too little energy

Answer 14

body uses proteins/lipids for energy

Question 15

glucose

Answer 15

most abundant monosaccharide
transported in blood and oxidized to co2/h20
kept constant by insulin hormone (preevents diabetes)

Question 16

fructose

Answer 16

fruit sugar
sweetest monosaccharide
in pears, cherries, oranges, etc.
combined with glucose in honey to make sucros

Question 17

galactose

Answer 17

not free in nature= lactose hydrolsis product

Question 18

galactosemia

Answer 18

genetic defienciy in an infant of galactose-1-phosphate enzyme that converts galactose to glucose causing mental retardation

Question 19

sucrose

Answer 19

galactose and fructose
used as a home-sweetner
naturally found in plants (cane/beet sugar)
forms caramel

Question 20

maltose

Answer 20

glucose and gluose

Question 21

lactose

Answer 21

glucose andg alactose
lactase enzyme breaks it down (lactobicillus bacteria used to ferment it into yogurts/cheeses)
evolution in europe/east africa for lactose tolerance

Question 22

why is complex carbs bette

Answer 22

more vitamins/mineral/fibre

preferred carb as lower GI

Question 23

starch properties

Answer 23

energy and digestion/ready to use (available)
present in seeds, cereals, legumes
becomes glucose and then glycogen
stored in plants as granules of different dimensions/shapes

Question 24

sub-components of starch

Answer 24

amylose (linear)

amylopectin (branched) 80%

Question 25

flour origins

Answer 25

starch morpholoical granule exmination

Question 26

cellulose properties

Answer 26

forms ligning in plant cell wall insoluble resistant/undigestible sans enzyme

Question 27

glycogen properties

Answer 27

only in animals similar to amylopectin structure mostly used by liver for energy reserve (to be hydrolzed to glucose/maltose when needed)

Question 28

bread and pasta

Answer 28

most starch food: expresses culture!

Question 29

breads around the world

Answer 29

``` injeera rhye bread bagel focaccia baguette naan tortilla ```

Question 30

junk food

Answer 30

sugar-based products with pure sugar with tasteless starch base and chemical additives with no nutritional value

Question 31

dietary fibre pros

Answer 31

complex carbs (ligning/celluclose/hemicellulose, etc.) is not easily digetible increases satiety/bowel function reduces chronic diseases (diabetes, cancer, etc) reduces cholesterol

Question 32

pectin

Answer 32

a 'soluble fibre' exeption polysaccharide in begetable cell membrane (apples, cirtrus fruits) used as gelling agent to add texture in foods like jams vs jelly

Question 33

marmelade composition

Answer 33

citrus fruit base

Question 34

jam composition

Answer 34

only 3% fruit crushed into preserve

Question 35

jelly composition

Answer 35

fruit juice and pectin

Question 36

confiture composition

Answer 36

45% fruit roughly chopped

Question 37

whats RS

Answer 37

resistant starch thats not fully metbaolized and becomes SCFA --> important for intestinal bacteria/health as its unprocessed (fruits/legumes) and fermended by gut microbiota for energy

Question 38

scfa

Answer 38

short chain fatty acids

Question 39

pro of RS

Answer 39

``` stimulates gut flora health increases nutritive health inhibits pathogenic bacterial growth assists mineral absorbtion prevents toxins/carcinogenic absorption ```

Question 40

processes vs less proceseed food (RS)

Answer 40

less calories in unprocessed RS has 2 c per g/4 cal in normal strach hence best to consume in whole food format

Question 41

where is RS found

Answer 41

beans legumes starchy fruits/veg wholle grain

Question 42

what are sugar substitutes

Answer 42

based on plant species and chemical synthesis slower/incomplete absorbiotn in bowel excesseive consumption cuases diarrhea

Question 43

sugar alcohols

Answer 43

sobitol yxlithol mastitol

Question 44

intense sweeteners

Answer 44

``` 300-500 sweeter than sugar low caloric value diet/carries prevetion dangerous in high amounts industrial production i.e. coca cola, sweets, etc ```

Question 45

intense sweeteners examples

Answer 45

acesulfane clyclamate saccharin sucralose

Question 46

artificial sweeteners

Answer 46

``` NAS (non caloric AS) safe benefcial might cause som emetabolic abnormalities affects microbiota ```

Question 47

examples of natural sweetners

Answer 47

``` honey date sugar maple sugar rice syrup agave nectar cocnut sugar molasses stevia ```

Question 48

high fructose corn syrup

Answer 48

high gi cause sugar crashes inflammation