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Nutrition > Chapter 4 > Flashcards

Chapter 4 Flashcards

(60 cards)

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1
Q

Plants make carbohydrate through… 

A

Photosynthesis

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2
Q

How many atoms of carbon are there in glucose? 

A

6

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3
Q

What forms the first link in the food chain that supports all life on earth? 

A

Carbohydrates

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4
Q

What is the only animal derived food that contains significant amount of carbohydrate? 

A

Milk

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5
Q

How many single sugars are there? 

A

3

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6
Q

How many double sugars are there? 

A

3

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7
Q

What are the three types of monosaccharides? 

A

Fructose, glucose, galactose

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8
Q

What are three disaccharides? 

A

Sucrose, maltose, lactose

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9
Q

What are the most common monosaccharides in nature? 

A

Glucose and fructose

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10
Q

Fructose

A

Fruit sugar. Also consumed in sweet beverages, desserts, and other foods sweetened with added sugars

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11
Q

Galactose

A

Makes up the sugar of milk

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12
Q

Lactose

A

Milk sugar. Glucose is linked to galactose

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13
Q

Maltose

A

Malt sugar. Appears wherever starch is being broken down. It occurs in germinating seeds and arises during the digestion of starch in the human body

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14
Q

Sucrose

A

Table sugar. Fructose and glucose are bonded together

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15
Q

What’s the sweetest of the monosaccharides? 

A

Fructose

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16
Q

Can you absorb monosaccharides directly into your blood? 

A

Yes

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17
Q

Do you have to digest disaccharides first? 

A

Yes

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18
Q

Which sugar is used for a fuel by the liver or broken down to building blocks for fat or other needed molecules?

A

Fructose

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19
Q

Polysaccharides

A

Complex carbohydrates. Composed of long strands of glucose units

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20
Q

What are some polysaccharides?

A

Starch, glycogen, fiber

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21
Q

What’s a plants storage form of glucose? 

A

Starch

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22
Q

Fiber

A

The indigestible parts of plant foods, largely non-starch polysaccharides that are not digested by human digestive enzymes

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23
Q

Some fiber is susceptible to (blank) By bacteria in the colon

A

Fermentation

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24
Q

Soluble fibers

A

Food components that readily dissolve in water, become viscous, and often impart gummy or gel like characteristics to foods

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25
Soluble fibers are naturally abundant in what foods? 
Oats, barley, legumes, okra, citrus fruit
26
How do soluble fibers affect the body? 
They modulate blood glucose levels, lower blood cholesterol, promote the health of the colon
27
Some soluble fibers are readily fermented by colonic bacteria. What are the products of their fermentation?
- nourish cells of the colon and promote resistance to colon cancer - Reduce inflammation - Support immunity
28
Insoluble fibers
The tough, fibrous structures of fruit, vegetables, and grains; indigestible food components that do not dissolve in water
29
Give examples of insoluble fiber
Cellulose, whole grains (bran), The strings of celery, the hulls of seeds, the skins of corn kernels
30
Diet rich in fibers and other complex carbohydrates can be protective against what? 
Heart disease and stroke
31
Can soluble fiber help lower cholesterol? 
Yes
32
How do you soluble fibers help regulate blood glucose?
They delay digestion of nutrients, thus slowing glucose absorption from the digestive tract
33
How do fiber supplement work in the body? 
They resist fermentation by the colons bacteria and remains intact in the digestive tract. It can’t nourish beneficial bacteria but swells with water, softening and giving weight to fecal matter, easing its passage from the system
34
Hemorrhoids
Swollen, hardened veins in the rectum, usually caused by pressure resulting from constipation
35
Diverticula
Sacs or pouches that balloon out of the intestinal wall, caused by weakening of the muscle layers that in case the intestine
36
What’s the DRI value for fiber? 
14 g per thousand calories, or 25 g per day for women and 38 g for men
37
What’s the average current intake of fiber for Women and men? 
15 g for women and 18 g for men
38
What’s a byproduct of fiber fermentation? 
Any of the several odorous gases
39
Binders in some fibers act as…
Chelating agents. These are molecules that attract or bind with other molecules and are therefore useful in either preventing or promoting movement of substances from place to place
40
The part of a typical grain plant, such as wheat, that is made into flour is the…
Seed or kernel 
41
What are the four main parts of the kernel? 
Germ- The nutrient rich inner part of a grain Endosperm- The bulk of the edible part of the grain, the starchy part Bran- The protective fibrous coating around a grain; the chief fiber constituent Husk- The outer, inedible part
42
What’s an advantage of white flour? 
It keeps much longer than whole grain flour because the nutrient rich, oily germ of whole grains turns rancid overtime
43
Digestion of most starch begins where? 
Mouth
44
What’s the least digestible starch? 
Resistant starch. It’s the fraction of starch in the food that is digested slowly or not at all by human enzymes
45
What foods contain resistant starch? 
Barley, raw or chilled cooked potatoes, cooked dry beans and lentils, oatmeal, popcorn and raw corn, intact seeds and kernels, under ripe bananas
46
Lactose intolerance
Impaired ability to digest lactose due to reduced amounts of the enzyme lactase
47
Can glucose be reassembled if it is broken down too much? 
No. First glucose is broken in half, releasing some energy. Then two pathways open to these halves. They could be put back together to make glucose again or they can be broken into smaller molecules. But if they are broken any further they cannot be reassembled to form glucose
48
Protein sparing action
The action of carbohydrate and fat in providing energy that allows proteins to be used for purposes it alone can serve 
49
What does the body use when there is not enough carbohydrates to use for the brain and nervous system? 
The body uses ketone bodies which are acidic, water soluble compounds that arise during the breakdown of fat when carbohydrate is not available
50
Ketosis
An undesirable high concentration of ketone bodies, such as acetone, in the blood or urine
51
What’s an alternative fuel source for brain and nerve cells when glucose is lacking? 
Ketone bodies
52
What’s the DRI recommendation for carbohydrates? 
130 g per day
53
How does insulin regulate blood glucose? 
- facilitating blood glucose uptake by the muscles and adipose tissue - stimulating glycogen synthesis in the liver
54
Which organ has most of the bodies total glycogen? 
Muscles. Hoards like 2/3
55
What’s the more permanent energy storage compound? 
Fat
56
If there’s still a lot of excess glucose in the blood stream what does the liver do to it? 
The liver breaks the extra glucose into smaller molecules and puts them into the permanent fat storage
57
Glycemic index
A ranking of foods according to their potential for raising blood glucose relative to a standard food such as glucose
58
Hypoglycemia
An abnormally low blood glucose concentration, often accompanied by symptoms such as anxiety, rapid heartbeat, and sweating
59
What three approaches work together to maintain blood glucose and diabetes? 
Controlling carbohydrate and calorie intake, exercising appropriately, taking insulin injections or medication‘s
60
Why do people get hypoglycemia? 
Because of poorly controlled diabetes

Nutrition (8 decks)

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