Home
Browse
Create
Search
Log in
Sign up
Upgrade to remove ads
Only $2.99/month
Carbohydrates
STUDY
Flashcards
Learn
Write
Spell
Test
PLAY
Match
Gravity
Terms in this set (35)
Major Function
primary fuel source of the body
- used before other sources
- brain uses only carbs for energy if possible
In Relation to Lipids
carbohydrates allow lipids to be used slowly for energy
- slow use of lipids = more energy production
- rapid use of lipids leads to ketosis (raised levels of ketones in the blood; can cause nausea, headache, mental fatigue, and bad breath)
Chemical Makeup
2:1 ration of hydrogen:oxygen
- water is used to make them
- contain carbon (provides energy)
Important Carbohydrates
- dietary carb types: sugar, starch, fiber/resistant carbohydrates
- other important carbs: glycogen
Sugar: Monosaccharides
single carbohydrate molecules
- building blocks for larger carbohydrates
Sugar: Monosaccharides: Glucose
- main nutrient source of energy in the body
- fructose and galactose are converted to glucose
- found in all disaccharides and polysaccharides
- highly regulated in the body (controls energy for cells)
- insulin: hormone that promotes storage of glucose
- glucagon: hormone that releases glucose from storage (used when levels are low, between meals)
Sugar: Monosaccharides: Fructose
- sweetest sugar
- found in fruits, honey, sap
- found in many foods as high fructose corn syrup
Sugar: Monosaccharides: Galactose
- less common sugar
- part of lactose
High Fructose Corn Syrup
- a common sweetener
- cheaper and more stable that sucrose
- composition: glucose and fructose in roughly equal amounts
- health effects: availability is correlated with increased diabetes; similar effects to sucrose (chemically similar, metabolized similarly effect on satiety does not appear different, don't seem to cause more health problems)
Sugar: Disaccharides
two linked monosaccharides (glucose + glucose/fructose/galactose)
- broken down into monosaccharides during digestion
Sugar: Disaccharides: Maltose
malt sugar
glucose + glucose
produced during starch breakdown
Sugar: Disaccharides: Table Sugar
table sugar
glucose + fructose
naturally found in fruits and veggies
Sugar: Disaccharides: Milk Sugar
milk sugar
glucose + galactose
main carb in milk
ability to digest this can be lost after infancy (lactose intolerance)
Health Concerns of High Sugar
- micronutrient deficiency (if nutrient rich foods are replaced)
- tooth decay (supports bacterial growth)
- obesity (can contribute to excessive energy intake; excess sugar energy stored as fat)
Alternative Sweeteners
benefits: avoid promotion of tooth decay, may lower energy intake
Alternative Sweeteners: Sugar Alcohols
sugar-like carbohydrates
- have fewer kcal/g than normal carbs
- don't promote tooth decay
Alternative Sweeteners: Non-nutritive Sweeteners
non-carbohydrate sweeteners
- don't provide kcal
- don't promote tooth decay
Starch
the STORED form of carbohydrates in plants
- is a polysaccharide of glucose molecules
- the main carbohydrate in food (broken down to provide glucose)
- major sources: grains, legumes, root veggies
Fiber
the STRUCTURAL polysaccharides in plants
- human digestive enzymes cannot break bonds
- yield minimal energy
Sources of Fiber
found in all plant foods (veggies, fruit, legumes, whole grains)
- whole grains: contain all parts of the grain; fiber comes from the bran layer and germ layer
- not found in milk or meat
Health Effects of Fiber
can aid weight management
- foods are low in fats and sugars
- provide less energy/food
- promote feeling of fullness
can lower risk of heart disease and colon cancer
Soluble Fiber
fiber that dissolves in water
- generally in the pulp of plant foods
- tends to by gummy
- bacteria in the large intestine can digest this (provides some vitamin K and lipids)
- binds and removes cholesterol (results in lower cholesterol, may decrease cardiovascular disease)
- delays food transit out of stomach (slows glucose absorption, prevents glucose surge and rebound, reduces risk of developing diabetes)
- softens stool (draws water in => lowers constipation)
Insoluble Fiber
fiber that does not dissolve in water
- generally found in the skin of plant foods
- enlarges stool (lowers stress on intestinal muscles => prevents diverticulosis ; larger size makes it easier to pass stool => prevents constipation)
Excessive Intake of Fiber
- binds to minerals and carries them out of the body; isn't a problem with adequate mineral intake
- carries water out of the body; can cause dehydration
- requires water to soften stool (high fiber + low water = constipation)
Glycogen
polysaccharide that is the stored form of carbohydrates in animals
- long, branching chains of glucose
- not found in plants
- not a major dietary carb (found in minimal amounts in meat; breaks down quickly after slaughter)
Excess Glucose
...is stored as glycogen
- aids in regulation of blood glucose
- muscles store glycogen for physical activity
- liver stores glycogen to distribute to the body
Grains
- most are high in starch
- grains low in fat and sugar should be chosen
- half of grains should be whole grains
Veggies
- some are high in starch
- can be as high in carbs as grains
Fruits
- high in fructose
- vary in starch
Protein Foods
- almost no carbs
- exception: nuts and legumes (high in carbs)
Milk and Milk Products
- milk: only animal-derived food with significant carbs
- cream and butter contain no carbs and are low in other nutrients found in milk (NOT A GOOD SUBSTITUTE FOR MILK)
Relative Carb Content
more carbohydrates with...
- low water content
- more sweetness
- higher density
Glycemic Index
- a measure of how quickly carbohydrates in a food change blood glucose levels
- does not take serving sizes into account
- based on weight of carbohydrates in the food
Glycemic Load
blood glucose change due to single serving
Low Glycemic Index Diet
- unclear whether it has beneficial health effects for most people
- may prevent diabetes, obesity, and cardiovascular disease (research results are mixed)
- can aid blood sugar control in diabetes
THIS SET IS OFTEN IN FOLDERS WITH...
Introduction
27 terms
Dietary Guidelines
34 terms
Lipids
42 terms
Protein
28 terms
YOU MIGHT ALSO LIKE...
Nutrition Chapter 4: Carbohydrates
53 terms
carbohydrates (2)
73 terms
Applied Nutrition CH 4
48 terms
Nutrition Ch 3: Carbohydrates
58 terms
OTHER SETS BY THIS CREATOR
Labs
51 terms
Final - Chapter 25
9 terms
Final - Chapter 22
23 terms
Final - Chapter 21
13 terms
OTHER QUIZLET SETS
Cost Accounting Chapter 8 Equations
15 terms
Exam 2 question formulas
21 terms
CHEM 360 Ch. 8 Key Points and Reactions
60 terms
UNIT 2 - LO1
37 terms