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FNN :) > Chapter 5: Carbohydrate > Flashcards

Chapter 5: Carbohydrate Flashcards

1
Q

State the 3 elements of carbohdyrate

A

Hydrogen (H)
Carbon (C)
Oxygen(O)

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2
Q

List the 2 sources of carbohydrate.

A

Complex carbohydrate and simple carbohydrate

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3
Q

Describe the term ‘Simple carbohydrate’ with examples.

  • What is it rich in?
  • state the sugars
  • give examples.
A
  • Naturally rich in SIMPLE sugars
  • Sucrose,Maltose,lactose,glucose and fructose
  • eg.Honey and fruits
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4
Q

Why is excess consumption of processed food discouraged?

A

Lack of other nutrients.

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5
Q

Describe the term ‘Complex carbohydrate ‘ with examples.

  • What is it high in?
  • Give examples of underground stems and root veg, cereals and NSP.
A
  • High in polysaccharides
  • Underground stems & root veg: Potato,yam and tapioca
  • Cereals: rice,wheat and maize
  • NSP: fruits & veg //cellulose and pectin
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6
Q

State the 2 functions of carbohdyrate.

A
  1. Provides a main source of energy

2. Aids in the digestion of food

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7
Q

Explain how does carb. provide our body a main source of energy.

  • when happens when carb. is consumed
  • function of glycogen
  • what happens when carb. is not in use immediately
A
  • Carbs consumed will be broken down=glucose=to provide energy
  • Glycogen= acts as a short-term energy reserve in our body
  • When not in used immediately, convert to glycogen=stored into liver and muscles
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8
Q

Explain how does carbohydrate aids in the digestion of food.

  • What is NSP?
  • State the 2 functions of it.
A
  • NSP (non-starch polysaccharides)/dietary fibre
  • Aids the digestion of food in the digestive system
  • Help eliminate waste products from our body as stool.
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9
Q

State the 3 different types of carbohydrate.

-the types of simple sugars and complex.

A

Simple sugars

  • Monosaccharides
  • Disaccharides

Complex carbohydrate
-Polysaccharides

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10
Q

Define ‘Monosaccharide’.

A
  • Simplest form of sugar molecules aka simple sugar
  • Dissolve easily in water forming= colourless sweet solutions
  • Three types: Glucose,galactose and fructose
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11
Q

Define ‘Disaccharide’.

A
  • Double sugars
  • made up of 2 monosaccharide molecules joined tgt
  • White crystalline solids = sweet and soluble in water
  • 3 types: sucrose,maltose and lactose
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12
Q

What are sucrose made up of?

A

Glucose+fructose

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13
Q

What are maltose made up of?

A

Glucose + Glucose

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14
Q

What are Lactose made up of?

A

Glucose and galactose

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15
Q

Define ‘polysaccharide’ .

A
  • Complex carbohydrate
  • Made up of many monosaccharide molecules, LINKED TGT
  • insoluble and not sweet in water
  • 4 types: Cellulose, pectin,starch and glycogen
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16
Q

State 3 benefits of whole-grain food with examples.

A
  1. More nutrients
    - B-grp vitamins
    - Vitamin E
    - Minerals: Iron and magnesium
  2. Good source of insoluble dietary fibre
    - for healthy bowel function
  3. Lower Glycemic Index (GI)
    - vs refined food
    - food thats high in GI=increase blood sugar level & a similar surge to insulin
    - this surge of insulin= sharp fall in our blood sugar level
    - trigerring hunger ahnd overeating
17
Q

Explain the effect of Lower Glycemic Index (GI) on our body

A

compared to refined food

  • food thats high in GI=increase blood sugar level & a similar surge to insulin
  • this surge of insulin= sharp fall in our blood sugar level
  • trigerring hunger ahnd overeating
18
Q

State 4 ways to reduce simple sugars intake.

A
  1. Water,milk and fruit juices vs sweetened drinks
  2. Food labelled: ‘No added sugar’ or ‘sugar free’
  3. sugar substitutes over adding sugar to food and beverage
  4. use spreads (jams and kaya) sparingly
19
Q

State the effects of insufficient intake of carbohydrate.

A

Lose weight due to loss of body fats and muscles

  • When there is an insufficient intake of carb
  • Body fats and muscle proteins are used to provide energy instead of glucose from carb.
  • In long run= will lose weight due to loss of body fats and muscles
  • Potentially leading to under-nutrition= insufficient intake of nutrients
20
Q

State 3 effects of excessive carbohydrate intake.

A
  1. Tooth decay gum diseases
  2. Obesity and weight gain
  3. Diabetes mellitus
21
Q

Explain how excessive carb. intake can lead to ‘Tooth decay gum diseases.’

A
  • High intake of sugary food and bad dental hygiene practice lead =tooth decay & gum diseases
  • Bacteria in mouth + sugar on teeth = reacts forming PLAGUE
  • Plague infects gums & produces acid that corrodes teeth
22
Q

How does excessive intake of carb. leads to weight gain and obesity.

A
  • Excess glucose convert to fats and stored in our body
  • Accumulation of body fats = gain weight and become obese in the long run
  • Can also potentially increase the chance of developing other health problems
23
Q

What is insulin?

A
  • hormone produced by body

- stimulates the conversion of glucose into energy

24
Q

What is type 1 diabetes mellitus?

A
  • When body is unable to produce insulin

- due to medical reason

25
Q

Type 2 diabetes vs excessive effect of carbohydrate.

A

-When body is unable to respond to insulin being produced by body

What happen?

  • Glucose remain longer in blood stream
  • Instead of being used for energy by cells in body

-People who have inactive lifestyle and whose diet is high in fats,sugar and salt = higher risk of developing type.2 diabetes

FNN :) (6 decks)

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