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Quiz 1: Carbohydrates

Terms in this set (53)

types of carbs
Simple and complex
Speed with which types of carbs are digested?
Simple Carbs --> Fast
Complex Carbs --> Slow
MAIN Takeaway on production of glucose?
It is all about the speed with which carbs are converted to glucose because that is what our bodies use for energy
What is a carbohydrate made of
carbon, hydrogen, oxygen
*carbon rings that are fully hydrated --> carbohydrate
types of simple carbs
1. monosaccharides
2. disaccharides
Types of monosaccharides
1. Glucose
2. Fructose
3. Galactose
Glucose
The body's primary source of energy
--> not found in "food" but in processed foods & part of milk
Fructose
fruit sugar
Galactose
a single sugar, that when combined with glucose in milk it produces --> lactose
Types of disaccharides
1. Sucrose
2. Lactose
3. Maltose
Sucrose
table sugar from sugar cane or beets
glucose and a fructose
Lactose
combination of glucose and galactose in milk
Maltose
grains softened and germinated in water
--> found in beer & sweetened and processed foods (cereal, pasta)
2 glucoses
types of complex carbs
1. Starches & Glycogen
2. Dietary Fiber
Types of dietary fiber
1. soluble (oatmeal)
2. insoluble (bran)
Types of starches
potatoes
veggies
amylose
amylopectin
Storage sites for plant starches
Sweet Potato --> roots
White potatoes --> underground stems
When turning glucose into starch, plants produce these two starches:
Amylose and Amylopectin
Amylopectin
Because amylopectin has more side chains that provide opportunities for digestive enzymes to work, it is digested faster than amylose
Amylose
Since it is smaller and has less side chains for digestive enzymes to work, it is digested slower than amylopectin
What defines a vegetable?
foods composed of primarily complex carbs (starches and fiber). They are usually part of the main or side dish of a meal
What defines a fruit?
foods containing both complex carbs and varying amounts of simple* carbs in the form of a monosaccharide (fructose). Usually considered a dessert or snack.
Why do cells have trouble storing so much glucose? and how do plants get around this?
Because glucose absorbs water, so they convert glucose into a starch so that they don't have too much water
High Fructose Corn Syrup
taking the starch in corn and converting into sugar (fructose)
Advantages of HFCS
cheap
liquid
easy to store
Which is healthier: HFCS or Sucrose?
They are very similar chemically, but HFCS is slightly less healthy and takes a little longer to break down
Too much glucose
stomach ache if more than 50g at once
too much fructose
diarrhea if more than 100g at once
Digestion of Sucrose
Glucose and Fructose split
-glucose is ready to go
-fructose is converted to glucose in the liver
** Sucrose is better than some of the highly processed sugars
Digestion of Lactose in majority of people
glucose and galactose split
-glucose is ready to go
-galactose is easily digested
*Lactose intolerant
Digestion of Lactose in Lactose Intolerant people
Lactose Intolerant people lack the lactase enzyme needed to split this disaccharide into its two monosaccharides
-Ppl use bacteria to digest lactose
--> this produces large amounts of methane gas and acids
Complex Carbs (Many singular sugar Units)
Polysaccharides
Polysaccharides
3 or more sugars that are large and complex and are further divided into Starch, Glycogen, and Fiber
Starch
produced by green plants to store energy
Sources of Starch
grains, legumes, fruits, vegetables
Starches contain _________ chains of sugars
long
Why doesn't starch taste sweet even though it has so much glucose?
The size of the starch molecule is too BIG to stimulate the sweet taste receptors on our tongues
Complex Carbs are metabolized ____________ than simple carbs
But the rate they're metabolize as well as the rate they raise our blood sugar levels, does vary
What determines how quickly a starch is digested?
How much the grain has been "processed"
--> Starch in WHOLE grains is protected by the grains outer layers which slows digestion
3 parts of a whole grain
bran, endosperm, germ
Bran
protective outer shell
Endosperm
contains starch and proteins
Germ
The seed for a new plant
White Rice
Just the endosperm, other layers have been removed
As whole grains are processed they lose their ___________
nutrients
5 to 1 rule
The ratio of grams of total carbohydrates to grams of dietary fiber (5 or less is ideal)
What did high speed steel rollers make possible?
To remove germ and bran and then grind the remaining endosperm (large packet of starch and protein in the seed) exceptionally fine, solving the problem of stability and color
-->white flour (everyone could afford it too)
Why do some foods make us feel full faster and longer than others?
Fiber slows digestion
--> complex carbs that are minimally processed will produce a sense of satiation sooner and it will last longer than foods containing highly processed carbs
insulin
the key that allows glucose to enter and be used by our cells
Glycogen
the liver's savings account of extra glucose
Glucagon
the message the pancreas sends to the liver to convert savings (glycogen) into cash (glucose)
Type I Diabetes
No Insulin Production --> Blood Sugar rises
Insulin Resistance
Muscle cells become resistant to insulin (too much fat inside cells... this blocks the signaling pathway process)
--> Blood sugar levels build up in the blood
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