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CHOs
Lab Nutrition Chapter on Carbohydrates
| Question | Answer |
|---|---|
| What are carbohydrates made of? | Carbon, Hydrogen, and Oxygen |
| What percentage of a diet should be CHOs? | 45-65% |
| What are the two types of CHOs? | Starches and sugars |
| Where does most of the energy on Earth come from? | The sun--photosynthesis |
| What is a monosaccharide? | simple single sugar |
| What are the three monosaccharides? | Glucose, fructose, and galactose |
| Why is glucose important? | All sugars must be converted to glucose to be used by the body |
| What is the sweetest monosaccharide? | Fructose |
| What is normal blood glucose? | 70-105mg/dl |
| Where is fructose absorbed? | small intestine |
| In what sources can glucose be found? | fruit juices, hydrolysis of starch, cane sugar, maltose, lactose, sucrose |
| In what sources can fructose be found? | fruit, juices, honey, hydrolysis of sucrose from cane sugar |
| In what sources can galactose be found? | hydrolysis of lactose |
| What are the functions of CHOs? | Provide energy, brain function and focus, Protein Sparing Action, Antiketogenic Effect, CNS function |
| Where is glycogen stored? | Liver and skeletal muscle |
| Why do we have glycogen reserves? | they support urgent muscle responses and protect brain cells |
| What is the Protein Sparing Action? | protein will be used for energy only if CHOs are not available |
| What are ketones? | toxic acids that form as a result as a breakdown of fat |
| How do CHOs help with ketones? | CHOs break down ketones |
| What happens if CHOs are unavailable? | Ketoacidosis |
| When does ketoacidosis happen? | starvation, uncontrolled diabetes, and poor low-carb diets |
| What are the concerns of a high CHO diet? | decreased fat/protein intake will lead to deficiencies of essential fatty acids, vitamins, and minerals, as well as high blood sugar and diabetes |
| What are the concerns of a low CHO diet? | diet is lacking in fruits and vegetables, and the increase in protein results in extra work for the kidneys with complications |
| What are the two types of fiber? | Dietary and functional |
| What are the two types of dietary fiber? | Soluble and insoluble |
| Where can insoluble fiber be found? | materials inside a plant, stems/leaves of vegetables, coverings of seeds/grains, lignin |
| What are the functions of insoluble fiber? | satiety, increasing fecal bulk, promotion of peristalsis, regulate colon pressure, prevents constipation, combine with bile to prevent resorption, contribute to texture of foods |
| What is peristalsis? | Muscle movements that push the food through the digestive system |
| What are some sources of insoluble dietary fiber? | whole wheat bread, popcorn, pears, peanuts, apples, peas, bananas |
| What are the two kinds of soluble dietary fiber? | Pectin and gums |
| What is pectin? | A thick, sticky substance found in the cell walls of plants that binds to cholesterol to prevent absorption, slows gastric emptying, and prolongs satiety |
| What are the functions of soluble fiber? | binding with fatty acids, lowering LDL, reducing risk of heart disease, regulation of blood sugar, prolonging satiety |
| What are some sources of soluble dietary fiber? | oats, carrots, citrus fruits, apples, dried beans, barley |
| What is functional fiber? | a non-digestible polysaccharide that is either commercially made or extracted from natural sources but used in other ways |
| What are the health benefits of fiber? | increases fecal mass, holds water and bacteria, binds to fatty acids and cholesterol, low glycemic index, reduced work for the pancreas |
| What is the composition of sucrose? | glucose + fructose |
| Which disaccharide is "Table Sugar"? | sucrose |
| What is the most prevalent disaccharide? | sucrose |
| Which disaccharide accounts for 30% of Caloric intake in the American diet? | sucrose |
| What is the composition of lactose? | glucose + galactose |
| When is lactose formed? | during lactation |
| What is the least sweet disaccharide? | lactose |
| What is the composition of maltose? | glucose + glucose |
| What are the sources of sucrose? | sugar cane, sugar beet, carrots, pineapple |
| What is the source of lactose? | milk |
| What is the source of maltose? | starch digestion, malt, and germinating cereals |
| How are disaccharides used? | They are hydrolyzed to glucose, which is used as a source of fuel for cells |
| What are sugar alcohols? | substances that sweeten without adding Calories |
| What are complex CHOs? | polysaccharides |
| What is the most important polysaccharide? | starch |
| What is resistant starch? | starch that cannot be completely digested |
| What are the major sources of complex CHOs? | vegetables, legumes, potatoes, grains, pasta, rice |
| What is the stored form of polysaccharides? | glycogen |
| Where is glycogen stored? | the liver and skeletal muscles |
| What are dextrins? | intermediate products of starch breakdown that occurs constantly through digestion |
| What are oligosaccharides? | small portions of digested starch containing 3-10 molecules of glucose |
| What is the glycemic index? | a system of measuring the effect of food on blood glucose levels |
| What affects the glycemic index? | type of CHO, cooking method, food processing, other substances (such as fiber) |
| What is considered low GI? | less than 55 |
| What is considered intermediate GI? | 55-70 |
| What is considered high GI? | greater than 70 |
| What is the preferred energy source of the colon? | resistant starch |
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