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Nutrition CH2 - WK1
Carbohydrates
| Question | Answer |
|---|---|
| Carbohydrate foods | provide practical energy (calorie) sources because of their availability, relatively low cost, and storage capacity; structures vary from simple to complex to provide both quick and extended energy for the body. |
| CHO | Carbon Hydrase Oxide |
| Monosaccharides | Simple sugar; Simple carbohydrate |
| Monosaccharides Class Members | Glucose, fructose, galactose |
| Glucose | mainly from starches; Basic single sugar in body metabolism |
| Fructose | Found mainly in fruits and is widely used in processed foods |
| Galactose | Comes mainly from digestion of milk sugar |
| Disaccharides | Double sugar; simple carbohydrates |
| Disaccharides class members | sucrose, lactose, maltose |
| Sucrose | Common table sugar Made up of glucose and fructose – once digested becomes glucose |
| Lactose | Sugar found in milk – w/o this can't absorb calcium and phosphorus |
| Maltose | Derived in the body from intermediate digestion of starch – this is what happens before it becomes glucose in the body |
| Polysaccharides | Starch Glycogen Dietary Fiber |
| Glycogen | stored form in body – stored in liver and pancreas and muscles Found in animal muscle tissue Similar in structure to starch Crucial to metabolism and energy balance |
| Starch | Most important dietary carbohydrate Found in grains, legumes, & some veggies Cooking makes digestion of starch easier |
| Whole grains | retain the bran layer, inner germ, and endosperm, including the nutrients naturally found in the plant |
| Enriched grains | refined grains that have nutrients added back to them |
| Nutritive sweeteners | Sugar alcohols (sorbitol, mannitol, xylitol) – increase blood sugar slowly; prevents sugar spikes |
| Nonnutritive sweeteners | Artificial sweeteners in food – up to 700 x more sweet than table sugar |
| Dietary Fiber | Not digestible Important in health promotion and disease prevention |
| Three types of dietary fiber | Cellulose, Noncellulose polysaccharides, Lignin |
| Daily recommended dietary fiber | 38 g/day for men 25 g/day for women |
| Cellulose | Remains undigested in the gastrointestinal tract and provides bulk to a diet Bulk helps move the food mass through the intestine Examples: Stems, leaves of vegetables Coverings of seeds and grains |
| Noncellulose polysaccharides | Absorb water and swell to a larger bulk Examples: pectins, gums, mucilages, algal substances |
| Lignin | Only noncarbohydrate type of dietary fiber Woody parts of plants |
| Sudden increases in fiber can result in what? | gas, bloating, constipation |
| Basic fuel supply of Carbs | Provides energy for physical activities and all work of body cells |
| Reserve fuel supply of carbs | Provided by glycogen Maintains normal blood glucose level |
| Special Tissue Functions of Carbohydrates | Protect cells from depressed metabolic function Vital emergency fuel for heart muscle Brain dependent on minute-to-minute supply of glucose – low blood sugar can result in brain damage and death Carbohydrates regulate proteins and fat |
| Rapid breakdown of fats in the body (seen in diabetics) | in urine in ketones |
| Starches | Provide fundamental complex carbohydrates |
| Sugars | High sugar diets carry health risks – avg American eats ¾ lb of sugar per week Too much sugar can cause diabetes and also tooth decay – can cause cardiac problems |
| Mouth | Mechanical or muscle functions break food mass into smaller particles Salivary amylase, secreted by parotid glands, act on starch to begin its breakdown |
| Stomach | Peristalsis continues mechanical digestive process Gastric secretions contain no specific enzymes for breakdown of carbohydrates |
| Small intestine | Peristalsis continues mechanical digestion Pancreatic secretions |
| Maltase | work on the disaccharides |
| Dietary Reference Intake of carbs | 45% to 65% of adult’s total caloric intake should come from carbohydrate foods Limit sugar to no more than 25% of calories consumed |
| two basic types of carbohydrates | simple and complex |
Created by:
MarieG
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