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What is the primary source of food carbohydrates
plants
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What is the recommended daily CHO intake
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glucose, fructose, and galactose are examples of what type of CHO
monosaccharides
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sucrose, maltose, and lactose are examples of what type of CHO
disaccaride
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starch, fiber, and glycogen are examples of what type of CHO
polysaccharides
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Where is glycogen stored
liver and muscles
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What is a simple CHO
- monosacchrides
- disaccharides
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What are complex CHO
polysacchrides
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What is the main function of CHO
energy
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If there is an inadequate source of CHO what occurs
fats and proteins get broken down
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What happens during glucogenisis
ketones form which can cause acidosis
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process of converting glucose into glycogen
glycogenisis
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How much glycogen can the liver and muscles store
- muscles= 150g(600kcal)
- liver= 90g(360 kcal)
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Fat storage is
irreversible
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Where does CHO breakdown begin and end
- begins in mouth
- ends in small intestine
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What completes the converion of disacchride and polysacchrides
pancreatic amalyse
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lactase breaks down
lactose
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sucrase breaks down
sucrose
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maltase breaks down
maltose
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What is the acceptable fasting blood glucose level
70-100mg/dl
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blood glucose sources are
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What provides blood glucose after digestion and absorption
- dietary starches
- simple CHO
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process of converting glycogen from liver and muscles into glucose
glycogenisis
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process of producing glucose from fat and protein
glucogenisis
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glycogen is what type of blood glucose source
non CHO
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What is the glycemic index
ranking the effect of CHO foods on the blood glucose level
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The ____ the glycemic number the better it is for you
lower
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What factors can affect a foods glycemic index
- physical form
- fat & protein content
- ripeness
- fiber content
- botanic varitey
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Why does the fat & protein content, and fiber content affect the glycemic index
they slow digestion
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The more ripe a food is the ______ the glucose content will be
higher
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