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Carbohydrates (Nutri)

  1. Carbohydrates are organic compounds composed of _________, _________, __________.
    carbon, hydrogen, and oxygen (CHO).
  2. They are found primarily in ______.
    plants
  3. They are the most convenient and economical source of calories for all kinds of people.
    Carbohydrates
  4. General characteristics of CHO
    • -Less water to digest
    • -Major source of energy in the diet
  5. Examples of monosaccharides
    • Glucose
    • Fructose
    • Galactose
  6. Examples of disaccharides
    • Maltose (glucose + glucose)
    • Sucrose (glucose + fructose)
    • Lactose (glucose + galactose)
  7. Examples of complex carbohydrates
    • Starches
    • Fiber
    • Glycogen
  8. Glucose not used by plants are stored as _________.
    starch
  9. Best source of starch
    Grains
  10. Foundation of all diets
    Starches
  11. Animal version of starch; no dietary source; stored in the liver and muscles
    Glycogen
  12. Cannot be digested; Does not provide calories; Produces bulk; Source of energy for the colon lining
    Fiber
  13. Types of Fibers and their benefits
    • Insoluble Fiber (eases and prevents constipation, good for colon health)
    • Soluble Fiber (lower blood cholesterol, stay fuller longer, improve blood sugars)
  14. New Categories of Fiber
    • Dietary fiber
    • Functional fiber
    • Total Fiber (DF + FB)
  15. intact and naturally occurring fiber
    Dietary fiber
  16. fiber that is isolated or extracted from plants
    Functional fiber
  17. (Type of Grain) Consist of the entire kernel of a grain; Can be cracked ground, or milled into flour; Composed of 3 parts: Bran, Endosperm, Germ (embryo)
    Whole Grains
  18. (Type of Grain) Rich in starch but lack of fiber, vitamins, trace minerals, fat, and phytochemicals found in whole grains; Enrichment: required to be fortified
    Refined Grains 

    Examples: white flour, white bread, white rice, and refined cornmeal
  19. Sources of Carbohydrates
    whole grains, sweet potatoes, white potatoes, bananas, dried fruits, corn, lima beans, milk, sugars and sweets, breads, cerealss, cane, beet sugars, honey, maple
  20. Enhances entry of glucose into cells; Enhances storage of glucose as glycogen, or conversion to fatty acids.
    Insulin
  21. Suppresses glucagon release from a cells (acts locally); Suppresses release of Insulin, Pituitary tropic hormones, gastrin and secretin.
    Somatostatin
  22. Enhances release of glucose from glycogen; Enhances synthesis of glucose from amino acids or fatty acids.
    Glucagon
  23. Enhances release of glucose from glycogen; Enhances release of fatty acids from adipose tissue
    Epinephrine
  24. Enhances gluconeogenesis; Antagonizes Insulin
    Cortisol
  25. Enhances release of cortisol; Enhances release of fatty acids from adipose tissue.
    ACTH
  26. Antagonizes Insulin
    Growth Hormone
  27. Enhances release of glucose from glycogen; Enhances absorption of sugars from intestine.
    Thyroxine
  28. Normal blood glucose levels
    • FBS
    • 70-100 mg/dl Normal Adult
    • 80-130 mg/dl DM

    • >180 hyperglycemia
    • <70 hypoglycemia
  29. the effect a food has on the blood glucose concentration: how quickly the glucose level rises, how high it goes, and how long it takes to return to normal
    Glycemic Response
  30. numeric measure of the glycemic response of 50 g of a food sample; the higher the number the higher the glycemic response
    Glycemic Index
  31. Factors that may affect GI
    •  Amounts of fat, fiber and acid
    •  Degree of processing
    •  Method of preparation
    •  Degree of ripeness (for fruits and vegetables)
    •  Whether foods are eaten at the same time
  32. a food’s glycemic index multiplied by the amount of carbohydrate it contains to determine impact on blood glucose levels
    Glycemic Load
  33. Normal glycemic load
    11-19
  34. Functions of Carbohydrates
    • 1. Energy Provider
    • 2. Protein sparer
    • 3. Fat Sparer
    • 4. Blood Glucose Regulator
    • 5. Bulk Provider
    • 6. Production of Other Compounds
    • a. Glycogen
    • b. Nonessential Amino Acids
    • c. Carbohydrate-containing compounds
    • d. Fat
  35. Carbohydrate RDA
    130g/day

    (1gm = 4kcal)
  36. Dietary fiber should be increased on a gradual basis to decrease the incidence of GI symptoms such as ________, _______, and ________.
    bloating, flatulence, diarrhea
  37. __________________ should accompany increased levels of fiber in the diet to prevent potential imbalances.
    Increased fluid intake
  38.  Whole package:
     Essential fatty acids
     Antioxidants
     Vitamins
     Minerals
     Phytochemicals
     Best in maintaining GI function.
     Decrease risk of having:
     Cardiovascular Disease
     Cancer
     Type 2 DM
     Obesity and weight gain
     Gastrointestinal problems
    Increased Whole Grains
  39. Top 10 Foods with the Highest Quantity of HFCs
    • 1. Yogurt
    • 2. Breads
    • 3. Frozen Pizza
    • 4. Cereal Bars
    • 5. Cocktail Peanuts
    • 6. Boxed Mac n Cheese
    • 7. Salad Dressing
    • 8. Tomato-Based Sauces
    • 9. Apple Sauce
    • 10. Canned Fruit
  40. High Fructose Corn Syrup has been linked directly to _______, __________, and _______________.
    obesity, diabetes, metabolic dysfunction
  41. Examples of gums sweetened with sugar alcohols
    • sorbitol
    • mannitol
    • xylitol
  42. Use __________ toothpaste to prevent dental carries.
    fluoridated
Author
raine
ID
363065
Card Set
Carbohydrates (Nutri)
Description
Updated

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