Chapter 4 Flashcards
(66 cards)
1
Q
Q: What are the three types of carbohydrates?
A
A: Monosaccharides, disaccharides, and polysaccharides.
2
Q
Q: What are the three monosaccharides?
A
A: Glucose, fructose, galactose.
3
Q
Q: What disaccharide is found in milk?
A
A: Lactose (glucose + galactose).
4
Q
Q: What are the two storage forms of glucose?
A
A: Glycogen (in humans) and starch (in plants).
5
Q
Q: Where is glycogen stored in the body?
A
A: Liver (1/3) and muscles (2/3).
6
Q
Q: What is the function of insulin?
A
A: Lowers blood glucose by helping cells absorb it.
7
Q
Q: What enzyme digests starch in the small intestine? Where does it come from?
A
A: Pancreatic amylase.
pancreatic duct
8
Q
Q: Which fibre forms gels and lowers cholesterol?
A
A: Soluble fibre.
**adds thickness to foods (pectin)
Ex. apples, barley, carrots, legumes, oats
9
Q
Q: What is the RDA for carbohydrates?
A
A: 130 grams/day.
10
Q
Q: What is gluconeogenesis?
A
A: The conversion of protein to glucose.
11
Q
Q: What happens during ketosis? How to prevent?
A
A: Fat is converted to ketone bodies due to low carb intake
disturbs acid-base balance
eat 50-100g of carbs a day
12
Q
Q: What are sugar alcohols?
A
A: Low-kcal sweeteners that may cause bloating or diarrhea due to attracting fluid and becoming food for bacteria (IBS symptoms)
13
Q
Q: How can lactose intolerance be managed?
A
A: Gradual intake, yogurt, hard cheese, lactase pills, up to 6g without symptoms
14
Q
Q: What is the glycemic response and glycemic index?
A
A: how quickly glucose is absorbed after ingestion, how high blood glucose rises and how quickly it returns to normal
A measure of how fast a food raises blood glucose.
15
Q
Q: What is the AMDR for carbs?
A
A: 45–65% of total calories.
16
Q
- What is the main function of carbohydrates in the body?
A. Enzyme production
B. Primary energy source
C. Hormone regulation
D. Build muscle
A
B
17
Q
- What is the disaccharide in milk?
A. Sucrose
B. Maltose
C. Lactose
D. Fructose
A
C
18
Q
- Which enzyme breaks starch into maltose in the mouth?
A. Maltase
B. Lactase
C. Amylase
D. Sucrase
A
C
19
Q
- What hormone lowers blood glucose?
A. Glucagon
B. Epinephrine
C. Cortisol
D. Insulin
A
D
20
Q
- What are symptoms of lactose intolerance?
A. Rash and fever
B. Nausea and vomiting
C. Bloating and diarrhea
D. Itching and swelling
A
C
21
Q
- Which fibre type adds bulk and helps stool pass?
A. Soluble
B. Insoluble
C. Resistant starch
D. Functional
A
B
22
Q
- What is the RDA for carbs?
A. 50g
B. 100g
C. 130g
D. 200g
A
C
23
Q
- How much carbohydrate is in 1 tsp of sugar? how many kcals?
A. 2g
B. 4g
C. 8g
D. 12g
A
B
20 kcal
24
Q
- Which sugar is found in fruit and is the sweetest?
A. Glucose
B. Sucrose
C. Fructose
D. Maltose
A
C
25
10. Which hormone is released when blood sugar is low by signalling the liver to release it from the pancreas?
A. Insulin
B. Glucagon
C. Leptin
D. Amylin
B
26
1. Which disaccharide is made of glucose + galactose?
A. Maltose
B. Sucrose
C. Lactose
D. Fructose
C
27
2. What organ stores the smallest amount of the body's glycogen?
A. Liver
B. Muscles
C. Pancreas
D. Brain
D
28
4. Which enzyme is inactivated in the stomach?
A. Sucrase
B. Lactase
C. Amylase
D. Pepsin
C
29
6. What happens if carb intake is too low?
A. Glycogen builds up
B. Protein is spared
C. Ketone bodies are made
D. Blood sugar spikes
C
30
7. Which type of fibre lowers blood cholesterol?
A. Insoluble
B. Soluble
C. Resistant starch
D. Starch
B
31
8. What is the role of insulin?
A. Raises blood sugar
B. Stimulates fat breakdown
C. Promotes glucose uptake
D. Stimulates ketone formation
C
32
9. Where does most starch digestion and absorption occur?
A. Mouth
B. Stomach
C. Small intestine
D. Large intestine
C
33
11. Lactose intolerance can be managed by all except:
A. Yogurt
B. Lactase pills
C. Hard cheeses
D. Cutting all carbs
D
34
what are the 3 disaccharides?
sucrose (glucose + fructose)
lactose (glucose + galactose)
maltose (glucose + glucose)
35
what are the 3 polysaccharides?
starch
fibre
glycogen
36
types of insoluble fibres?
some legumes, wheat bran, brown rice, skin on fruits & veg, hull of seeds
37
difference between soluble and insoluble fibres?
soluble: forms gum gel, helps stool formation, feed good bacteria, weight management
insoluble: no gum gel, cellulose & hemicelluclose in bran, feel full longer, helps move stool in large intestine
38
functional fibres
extracted from plants, added to foods/ supplements
39
total fibre includes what?
dietary and functional fibres
40
phytic acid
natural plant antioxidant, found in plant seeds, can reduce absorption of nutrients from the diet, but also has antioxidant effects
41
parts of whole wheat
o Husk: outer edible part of kernel
o Bran: protective fibrous coating around grain (rich in fibre)
o Endosperm: starchy, kernel is around 80%
o Germ: nutrient rich inner portion
42
why are some fibres bad in excess?
abdominal discomfort, some fibres bind to minerals in GI, prevents absorption
43
where does starch digestion stop and why does it provide fullness?
stomach
fibre isn't digested, delays gastric emptying
44
Which two monosaccharides enter cell lining by active transport but changes to facilitated transport after a high carb meal?
glucose and galactose
45
how is fructose absorbed in small intestine?
facilitated transport
46
when blood from small intestine goes through the liver, what do cells take to convert to other compounds?
fructose and galactose
47
what is secreted in outer membranes of small intestinal cells when carbs are present?
lactase, sucrase, maltase
48
how many hours after a meal is all sugars and most starches digested?
1-4
49
resistant starch
less digestible, acts like fibre
50
how much energy do fibres contribute?
1.5-2.5kcal/g
51
what happens to other carbs that are poorly digested and absorbed?
fermented into bacteria
52
what causes lactose intolerance?
develop if villi are damaged by disease, medicines, prolonged diarrhea, or malnutrition
53
glycolysis
enzymes break glucose in half, halves broken into smaller fragments
fragments yield energy when completely broken into carbon dioxide & water
54
what happens when carb intake is above needs?
liver breaks extra glucose into smaller fragments and form fats
Carbs are abundant = fat is conserved or created and then stored in fatty tissue
55
how is blood glucose regulated?
pancreas via insulin and glucagon (hormones)
brings more glucose from small intestine foods or liver
56
epinephrine
released in times of stress hormone
signals liver cells to break down glycogen to have energy for fuel
57
type 1 vs. type 2 diabetes
1. pancreas doesn't produce enough insulin
10%, children, adolescents
2. insulin ineffective, adults, 90%, genetics,
obesity
58
gestational vs. pre-diabetes
gestational: pregnancy
pre-diabetes: glucose is higher, but not enough to be diagnosed with diabetes
59
Reference value for fibre
25 g
60
hypoglycemia & types
blood glucose below normal
reactive: low glucose after meal, body secretes too much insulin
fasting: long time between food intake
61
do we want a low or high glycemic response? What foods provide low and high response?
* Low glycemic response: slow absorption, modest rise, smooth return to normal (what we want)
* High glycemic response: fast absorption, surge in blood glucose, possible plunge below normal
White bread (highest response) peanuts (lowest response)
62
DRI for carbs and the reasonable intake of fibres a day
RDA: min 130g/ day
fibre: less than 40g a day
63
- If acceptable CHO intake is 45-65%, and a person is eating 2000 kcal a day, how many grams of carbs are they recommended to eat?
o .45 x 2000 = n / 4 = 225 g
o .65 x 2000 = n / 4 = 325 g
64
are you supposed to consume more or less fibre with age?
DRI (AI):
* Men, age 14-50: 38 g/day
* Men, age 51+: 30 g/day
* Women, age 19-50: 25 g/day
* Women, age 51+: 21 g/day
Less
65
carbohydrate content in grains, vegetables, fruit, & milk
grain: 30g = 15g carbs
veg:
starchy veg like potatoes 15g carb per 1/2 cup
nonstarchy (broccoli) 5g per 1.2 cup
fruit: 15g carb per serving
milk: yogurt/ milk 12g carb per cup
cottage cheese: 6g per cup
most cheese: none
66
how to calculate starch content
Total carbs − fibre − sugars = starch
