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Flashcards in Chapter 4 Deck (11)
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1
Q

Carbohydrates (function, recommended intake, sources of)

A

primary function of carbohydrates:

  • energy

recommended intake

  • 4 kcal/g
  • AMDR: 45-65%

sources:

  • whole and refined grains
  • fruit
  • milk
  • legumes
  • vegetables
  • nuts,seeds

carbs are in plant based foods

2
Q

Whole grains VS refined grains

A

Whole:

  • bran - protective outershell. high in fiber and vitamins
  • endosperm- contains starch, protein and. vit and min. largest part
  • germ- seed. source of oil and is rich in vit E

refined:

  • milling removes the bran and germ.
  • nutrients lost during this process
  • **endosperm is left behind **
3
Q

Enrichment

A

replacing some of the nutrients removed during refining the grain

folic acid, thiamin, niacin, riboflavin iron

not replaced? fiber, magnesium, phytochemicals, vitamin E, healthy fats

4
Q

fortification

A

shit added to something when it was not originally in

5
Q

Types of carbohydrates

A

carbs are made of “sugar units” containing carbon, hydrogen, and oxygen

  • monosaccaharides are the elemental unit of carbs
  • disaccharides= 2 monosaccharides

are both known as “simple carbohydrates” / “simple sugar”

6
Q

Monosaccharides

A
  • glucose
  • galactose
  • fructose

glucose is in blood. glactose is in milk. fructose is in fruits and veggies

glucose-glucose single bond= MALTOSE

glucose-fructose single bond= TABLE SUGAR

galactose- glucose single bond= LACTOSE

simple carbohydrates

7
Q

Complex Carbohydrates: Polysaccharides

(storage in animals/plants)

A

carbohydrate storage in animals:

  • glycogen
  • liver & muscles

Carbohydrate storage in plants:

  • starch

complex carb not capable of being broken down by human digestive enzymes:

fiber (soluble/insoluble)

8
Q

Resistant starches

A

not digested in small intestine due to natural protective coating or alterations to sturcure with cooking

  • ripe bananas
  • legumes
  • cold cooked potatoes
  • rice
  • pasta
9
Q

Carbohydrate digestion

A
  1. In mouth- salivary amylase
  2. stomach- salivary amylase inactivated by HCl
  3. small intestine- breakdown of disaccharides. pancreatic amylse break into monosaccharides, disaccharides and short chains of sugars called oligosaccharides
  4. **brush border= **microvilli. last site of digestion for carbs. break them into monosaccharides
  5. large intestine- fiber and other indigestible carbs are partially broken down by bacteria to form short fatty acids and gas
10
Q

Absoption of carbohydrates

where it takes place and how. (type of diffusion)

A

carbs are broken down to glucose, fructose, galatose prior to absorption at bursh border

absorption of monosaccahrides takes place

  • glucose and galactose
    • active transport
  • Fructose
    • facilitated diffusion

ALL are absorbed into CIRCULATORY SYSTEM/B

LOOD

11
Q

Carbohydrate absorption

*indigestible carbs and their fate*

A

Their fate:

enter the large intestine

pull in water

soften stools

enhance peristalsis

some are broken down by bacteria–> short chain fatty acids then absorbed

rest is excreted as FECES