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FSCN 1112 > Chapter 5 - Carbohydrates > Flashcards

Chapter 5 - Carbohydrates Flashcards

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1
Q

The carbohydrate family includes… (3 things)

A

Sugar, Starch, and Fiber

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2
Q

Carbohydrates are composed of…

A

Carbon, Hydrogen, and Oxygen

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3
Q

What is the main source of carbohydrates?

A

Plants, which produce glucose during photosynthesis

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4
Q

Monosaccharide

A

Class of single sugars that aren’t broken down during digestion. Considered a simple sugar.
(CH2O)6

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5
Q

Disaccharide

A

Class of sugars formed by the chemical bonding of 2 monosaccharides. Considered a simple sugar.
(CH2O)12

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6
Q

What is the chemical formula for glucose?

A

C6h12O6 → (CH2O)6

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7
Q

Polysaccharide

A

Class of complex carbohydrates containing many glucose units, from 10 to 1000 or more.

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8
Q

Hexose

A

A carbohydrate containing 6 carbons

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9
Q

Glucose (AKA Dextrose)

A

Most abundant monosaccharide.

Most of it in our diet is linked with other sugars.

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10
Q

Fructose (AKA Levulose)

A

Monosaccharide found in fruits, vegetables, and honey.

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11
Q

Fructose accounts for how much of the total energy intake in North Americans?

A

9-11%

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12
Q

Galactose

A

Monosaccharide found most abundantly as a part of the disaccharide lactose (milk sugar)

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13
Q

What are three common sugar alcohols?

A

Sorbitol, Mannitol, Xylitol

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14
Q

Sugar alcohols derive from…?

A

Monosaccharides

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15
Q

Pentose

A

Carbohydrate with 5 carbons.

ex: Ribose and Deoxyribose

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16
Q

Condensation Reaction

A

Chemical reaction in which 2 molecules bond to form a larger molecule by releasing water.
Works by taking a (OH) from one sugar and taking an (H) from the other.

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17
Q

What are two of the C-O-C bonds?

A

Alpha Bonds and Beta Bonds

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18
Q

Which bonds cannot be easily broken down by the digestive enzymes in the small intestine?

A

Beta Bonds

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19
Q

Maltose

A

Disaccharide containing 2 glucose molecules joined by an alpha bond. Produces enzymes that break down polysaccharides stored in the seeds to sugar.

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20
Q

Sucrose

A

Common table sugar composed of glucose and fructose linked by an alpha bond. Found naturally in plants and can be purified to various degrees.

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21
Q

Oligosaccharides

A

Complex carbohydrates containing 3 to 10 simple sugar units

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22
Q

Raffinose

A

Indigestible oligosaccharide composed of 3 monosaccharides (galactose-glucose-fructose)

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23
Q

Stachyose

A

Indigestible oligosaccharide composed of 4 monosaccharides (galactose-galactose-glucose-fructose)

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24
Q

Raffinose and Stachyose are found in what foods?

A

Onions, cabbage, broccoli, whole wheat, legumes

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25
Raffinose and Stachyose pass into the large intestine where...
they're metabolized by bacteria, which produced gas and other by-products
26
Starch
Complex carbohydrate made of multiple units of glucose attached together in a form the body can digest
27
Fiber
Complex carbohydrate in foods of plant origin that is made of multiple units of glucose attached together in a form that cannot be broken down by digestion in the stomach or small intestine
28
Amylose
Digestible straight-chain type of starch made of multiple glucose units
29
Amylopectin
Digestible branch-chain type of starch made of multiple glucose units
30
Both amylose and amylopectin are...
plant starches, found in 1:4 ratios
31
Amylose's bonds are broken by...
amylase enzymes
32
Amylopectin's bonds are broken by...
alpha-dextrinase enzymes in the intestine
33
Glycogen (AKA Animal Starch)
Carbohydrate made of multiple units of glucose with a highly branched structure; the storage form of glucose in humans; is synthesized and stored in the liver and muscles.
34
Glycogen is broken down by...
enzymes in the body cells where it is stored
35
How much glycogen is stored in the liver, and how much is stored in the muscles?
90g (360 kcal) is stored in the liver; 300g (1200 kcal) is stored in the muscles
36
Total Fiber
Dietary and functional fiber in food
37
Dietary Fiber
Fiber found naturally in food
38
Functional Fiber
Fiber added to food to provide health benefits
39
Fiber is composed mainly of... (5 things)
nonstarch polysaccharides: cellulose, hemicelluloses, pectins, gum, and mucilages
40
Lignins
Non-carbohydrate components of dietary fibers
41
Fibers are made of which bonds?
Beta bonds; this means fiber is digested in the large intestine
42
Insoluble Fibers
Fibers that aren't easily dissolved in water or metabolized by bacteria in the large intestine; includes cellulose, some hemicelluloses, and lignins.
43
What are some of the benefits of insoluble fibers?
They decrease intestinal transit time, constipation, diverticular disease, and colon cancer
44
Soluble Fibers (AKA Viscous Fibers)
Fibers that dissolve in water and can be metabolized (fermented) by bacteria in the large intestine; include pectin, gums, and mucilages.
45
What are some of the benefits of soluble (viscous) fibers?
They lower the levels of cholesterol and glucose in blood and they delay gastric emptying
46
What kind of sweeteners provide energy?
Nutritive sweeteners
47
High fructose corn syrup has what percent of fructose?
55%, can range from 40-90%
48
What are the two types of nutritive sweeteners?
Sugars (lactose, maltose, glucose, sucrose, invert sugar, fructose) and Sugar Alcohols (sorbitol, mannitol, xylitol)
49
What are the eight types of nonnutritive sweeteners?
``` Tagatose (Naturlose) Cyclamate Aspartame (Equal) Acesulfame-K (Sunette) Saccharin (Sweet'N Low) Sucralose (Splenda) Neotame Stevia (Truvia) ```
50
Which nonnutritive was banned in the United States in 1970?
Cyclamate
51
Acceptable Daily Intake (ADI)
Estimate of the amount of sweetener that an individual can safely consume daily over a lifetime. Expressed a mg/kg of body weight per day.
52
What is the ADI for saccharin?
5mg/kg of body weight per day
53
What is the ADI for aspartame?
50mg/kg of body weight per day
54
What is the ADI for neotame?
18mg/kg of body weight per day
55
What is the ADI for acesulfame-K?
15mg/kg of body weight per day
56
What is the ADI for sucralose?
5mg/kg of body weight per day
57
What is the ADI for stevia?
4mg/kg of body weight per day
58
The Dietary Guidelines suggest limiting the amount of added sugars in your diet to __% of your energy intake.
6%
59
What is the adequate intake (AI) for fiber?
14g/1000kcal
60
What is the Daily Value (DV) for fiber?
25g/2000kcal
61
What is the recommended daily allowance (RDA) for carbohydrates?
130g/day, or 45-60% of total energy intake
62
What is the main function of glucose?
To act as a source of energy for body cells
63
Gluconeogenesis
Synthesis of new glucose by metabolic pathways in the cell. Amino acids derived from protein usually provide the carbons for this glucose.
64
Insulin
Hormone produced by beta cells in the pancreas. Among other processes, insulin increases the movement of glucose from the blood stream into body cells, increases the synthesis of glycogen in the liver, and decreases the breakdown of fat (lipids)
65
Ketone
Produced in the liver during the breakdown of fat when carbohydrate intake is very low
66
Ketone Bodies
Incomplete breakdown products of fat, containing 3 or 4 carbons
67
Ketosis
Condition of having a high concentration of ketone bodies and related breakdown products in the blood stream and tissues
68
Diverticula
Pouches that have extruded through the exterior wall of the large intestine
69
Diverticulosis
Condition of having many diverticula in the large intestine. Asymptomatic.
70
Diverticulitis
Inflammation of the diverticula, caused by acids produced by bacterial metabolism inside the diverticula. Symptomatic.
71
What are 4 things that indigestible carbohydrates do?
They... 1. Promote bowel health 2. Reduce obesity risk 3. Enhance blood glucose control 4. Reduce cholesterol absorption
72
What role does the mouth play in carbohydrate digestion and absorption?
Some starch is broken down to polysaccharide and disaccharide units by salivary amylase
73
What role does the stomach play in carbohydrate digestion and absorption?
Salivary amylase is inactivated by the acidity in the stomach. No further digestion can occur here.
74
What role does the pancreas play in carbohydrate digestion and absorption?
Pancreatic amylase and dextrinase are secreted into the small intestine to break polysaccharides from starch into disaccharides
75
What role does the small intestine play in carbohydrate digestion and absorption?
Enzymes in the wall of the small intestine break the disaccharides down into monosaccharides
76
What role does the liver play in carbohydrate digestion and absorption?
The absorbed monosaccharidse are transported to the liver by the portal vein
77
What role does the large intestine play in carbohydrate digestion and absorption?
Some soluble fiber is metabolized into acids and gases by bacteria in the large intestine
78
What role does the rectum and anus play in carbohydrate digestion and absorption?
Insoluble fiber escapes digestion and is excreted in feces
79
Monosaccharides (except fructose) are absorbed by...
Active Absorption
80
Fructose is absorbed by...
Facilitated Diffusion
81
Primary Lactose Intolerance
Insufficiency of lactase enzyme that breaks down lactose
82
Secondary Lactose Intolerance
Occurs when conditions of the small intestine damage the cells that produce lactase
83
Hyperglycemia
High blood glucose, above 126mg/dl of blood on a fasting basis
84
Hypoglycemia
Low blood glucose, below 50mg/dl of blood
85
What is the typical range for blood glucose?
70 to 100mg/dl of blood when fasting
86
Fasting Blood Glucose
Measurement of glucose levels in the blood taken after an 8-12 hour or overnight period without any food or caloric beverages (a fast)
87
Type 1 Diabetes
Autoimmune disease causing failure of the pancreas to produce insulin and an inability to control blood glucose levels
88
Type 2 Diabetes
Progressive disease characterized by insulin resistance or loss of responsiveness of body cells to insulin, resulting in hyperglycemia
89
Glucagon
Pancreatic hormone secreted in response to a decrease in blood glucose, prompting the breakdown of glycogen in the liver and promoting gluconeogenesis
90
Metabolic Syndrome (formerly Syndrome X)
Condition characterized by poor blood glucose regulation, hypertension, increase blood lipids, and abdominal obesity; usually accompanied by a lack of physical activity
91
Reactive Hypoglycemia (AKA Postprandial Hypoglycemia)
Low blood glucose that may follow a meal high in simple sugars, with corresponding symptoms of irritability, headaches, nervousness, sweating, and confusion
92
Fasting Hypoglycemia
Low blood glucose occurring after 8 or more hours of fasting
93
Glycemic Index (GI)
Blood glucose response of a given food, compared with a standard (typically, glucose or white bread)
94
Glycemic Load (GL)
Amount of carbohydrate in a food multiplied by the glycemic index of that food. The result is then divided by 100.

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