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Fundamentals Of Nutrition, Drugs And Metabolism > Macronutrients > Flashcards

Macronutrients Flashcards

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1
Q

Carbohydrates (CHO)

A

Substances which produce energy and are made up of different mixtures of carbon, hydrogen and oxygen
Hydrated carbons

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2
Q

What are carbohydrates usually?

A

Plant products
Contain stored energy which the plant obtains from the sunlight with the help of chlorophyll

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3
Q

Non-milk extrinsic sugars (NMES)

A

Sucrose

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4
Q

Intrinsic sugars (IS)

A

Contained within cellular structure of food

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5
Q

Extrinsic sugars (ES)

A

Sugar added to the diet
E.g beverages

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6
Q

Milk extrinsic sugars (MES)

A

Lactose

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7
Q

What process is glucose produced by?

A

Photosynthesis

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8
Q

Why do we need carbohydrates?

A

Provides energy 1g provides 4kcal for:
Bodily function- breathing, digestion
Everyday activity- walking, eating
Physical activity- running, swimming

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9
Q

what are the types of carbohydrates?

A

simple
Complex

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10
Q

What are simple carbohydrates?

A

Contain one or two molecules
Sugars
Monosaccharides/ disaccharides

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11
Q

What are complex carbohydrates?

A

Contain hundreds/thousands of molecules
Starch and fibre
Polysaccharides

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12
Q

Monosaccharides

A

Contain 6c rings/ 5c rings
1 sugar unit
Glucose, fructose, galactose
Known as reducing sugars

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13
Q

How do you identify a reducing sugar?

A

Benedict’s solution
Oxidation reaction occurs

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14
Q

Why are monosaccharides known as reducing sugars?

A

The sugar is oxidised at the carbonyl group
Oxidising agents such as ferricyanide, hydrogen peroxide and Cu2+ are reduced

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15
Q

In which food source would you find glucose?

A

Honey
Sugar cane
Ripe fruits
Vegetables

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16
Q

In which food source would you find fructose?

A

Plant juices
Honey
Fruit

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17
Q

In which food source would you find galactose?

A

Produced when body digests lactose
Sugar found in milk

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18
Q

Disaccharides

A

C12H22O11
Two monosaccharides joined together with the removal of one water molecule

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19
Q

Maltose

A

Glucose + Glucose
Reducing sugar
Maltase
In plants (starch)
Animals (glycogen)

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20
Q

Lactose

A

Galactose + Glucose
Reducing sugar
Lactase
In milk

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21
Q

Sucrose

A

Glucose + Fructose
Non-reducing sugar
Sucrase
In fruit seeds, roots and honey

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22
Q

In which food sources would you find sucrose

A

Sugar cane
Sugar beet
Dates
Root veg

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23
Q

In which food sources would you find maltose

A

Barley (brewing of beer)

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24
Q

Forms of sugar commonly used in foods

A

Brown suagr
Fructose (natural fruit sugar)
Glucose
Granulate sugar
Honey
Lactose
Mannitol (sugar alcohol )
Molasses (thick brown syrup)
Sorbitol (sugar alcohol)
Xylitol (sugar alcohol)

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25
Non-sugars (sweeteners)
If aldehyde/ ketone group replaced with OH group, sugar alcohols produced Not absorbed into bloodstream via small intestine
26
Examples of sugar alcohols
Sorbitol Mannitol Ribitol
27
Examples of sweeteners
Saccharine Aspartame Acesulfame K
28
Oligosaccharides
Intermediate group 3-10 monosaccharides Consist of long chains of glucose molecules E.g fibre
29
Polysaccharides
Made of many monosaccharides joined together E.g starch, glycogen, cellulose, beta glucan, pectin
30
Starch in the form of being structural
Cellulose Forms part of dietary fibre (NSP) Gives rigidity to structure Insoluble Not easily broken down Digestibility of starch depends on cooking procedures
31
Starch in the form of storage
Glycogen Serves as body’s quick energy source Do no ingest glycogen broken down into glucose Stored in liver and muscles for 24hrs
32
Starch
Two form = Amylose + Amylopectin Amylose- straight chains of glucose Amylopectin- branched chains of glucose
33
Dietary sources of starch
Grains ( wheat, rice, corn) Legumes (peas, beans, lentils) Tubers (potatoes) Products (bread, pasta)
34
Fibre (NSP)
Dietary fibre (soluble)- adds bulk Insoluble (NSP) Structural element to pants Difficult to digest in human body
35
NSP
Delay gastric emptying, but reduces overall GI transit time Some NSP broken down by fermentation in the large intestine to produce short chain fatty acids Some fibre bind to cholesterol in bile, reducing overall cholesterol levels
36
Dietary sources of cellulose
Skins of fruit Veg Cereals
37
Dietary source of dextrin
Crust on toast
38
How many molecules of glucose needed via aerobic respiration
1
39
How many molecules of ATP needed to yield glycolysis and Krebs cycle
33-35
40
Glycogenesis
Formation of glycogen from glucose
41
Glycogenolysis
Formation of glucose from glycogen
42
Glyconeogenesis
Formation of glucose from amino acids
43
Glycolysis
Takes place in anaerobic conditions in the cytosol Glucose breaks down into 2 pyruvate molecules (3C) and ATP produced
44
Equation for respiration
Glucose + Oxygen —-> Carbon dioxide + Water + Energy
45
How much energy do most people obtain from carbs in UK?
40-44% Equal to 280g per day - men 240g per day- women
46
47
How much energy do most people obtain from carbs in Africa/ Asia?
70-80% Approx 400g
48
How much carbs does WHO recommend?
50-75% dietary energy as complex carbs Less than 10% dietary energy from refined sugars
49
Deficiency of carbs
Makes the body work harder to breakdown stored fat to release energy Breakdown of fatty acids to produce glucose is not an energy efficient process
50
Excess of carbs
Dental caries Coronary Heart Disease Diabetes Obesity Lactose intolerance
51
Diabetes
Body either does not produce enough insulin or insulin produced is not effective Glucose levels in blood closely monitored Kept in limits by action of the hormone insulin
52
Type 1 diabetes
Pancreas can’t produce insulin Insulin producing cells destroyed by immune system Most common in children and young people
53
Type 2 diabetes
Commonly diagnosed in adults over 40 Restrict energy intake Hypoglycaemia- low blood sugar
54
Lactose intolerance
Inability to breakdown the carbohydrate lactose Insufficient amounts of the enzyme lactase Symptoms- abdominal discomfort, cramps, diarrhoea Treatment- lactose free products
55
why do we need proteins
body composition enzymes hormones blood clotting source of energy transport
56
what protein used for transport
haemoglobin
57
what protein is structural
collagen keratin
58
forms of protein
globular fibrous
59
globular proteins
cellular enzymes soluble in water e.g myoglobin
60
fibrous proteins
connective tissue extended not soluble in water
61
sources of protein from animals
meat milk eggs cheese fish
62
sources of protein from plants
nuts, seeds pulses, soya products wheat, oats, rice
63
Protein requirements
1g protein provides 4kcal Protein is a secondary source of energy Daily recommend value is 0.8kg/d
64
65
Structure of proteins
Amino acids bonded together by peptide bonds to form proteins Central carbon with amine group and acid group attached Each amino acid has a distinctive side chain
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Fundamentals Of Nutrition, Drugs And Metabolism (6 decks)

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