NUTRI - CARBS

Question 1

• are organic compounds composed of carbon,
  hydrogen, and oxygen. They provide the major
  source of energy for the body or as much as 80 to
  100% calories.
• The storage form of carbohydrates in plants is
  starch; the storage form of carbohydrates in animals
  is glycogen.

Answer 1

CARBOHYDRATES

Question 2

• Are the simplest forms of carbohydrates. They
  are sweet and since they require no digestion,
  they can be absorbed directly into the
  bloodstream from the small intestine.
• La Glucose (dextrose) or blood sugar is the
  principal form in which carbohydrates are used
  by the body.
• Abundant in fruits, sweet corn, and corn syrup.
• The body’s major fuel to provide energy; is
  formed in the body from starch digestion; also
  known as grape sugar and corn sugar.
• The liver stores ⅓ of the body’s total glycogen
  and liberates glucose as needed. Muscle cells
  can also store glucose as glycogen but it is used
  during exercise.
• Provide energy for the brain, other nerve cells,
  and developing red blood cells.

Answer 2

MONOSACCHARIDES OR SIMPLE SUGARS

Question 3

• the process in which protein is
  converted to glucose. Happens when a person does not
  reload used-up glycogen stores, body protein is
  dismantled allowing glucose to fuel these special cells.

Answer 3

GLUCONEOGENESIS

Question 4

s a state that disturbs the body’s normal
acid-base balance. With less available carbohydrates for
energy, more fats may be broken down, but not all the
way to energy. Instead, fat fragments combine with each
other and form ketone bodies.

Answer 4

KETOSIS

Question 5

fruit sugar, is the
sweetest of simple sugars. It is found in honey,
most fruits, and some vegetables. Changed to
glucose in the liver.

Answer 5

FRUCTOSE (LEVULOSE)

Question 6

• is not found free in foods. It is
  produced from lactose (milk sugar) by digestion
  and is converted into glucose in the body. Some
  infants are born with an inability to metabolize
  galactose, a condition called galactosemia.

Answer 6

GALACTOSE

Question 7

Or double sugars are made up of 2
monosaccharides. They are sweet, and they
must be changed to simple sugars by hydrolysis
before they can be absorbed.

Answer 7

DISACCHARIDES

Question 8

s processed from
cane and beet sugar. It is found in fruits,
vegetables, syrups, and sweet food production
and is converted into glucose and galactose upon
digestion. (cane and beet sugar, molasses,
pineapple, carrots)

Answer 8

SUCROSE (TABLE SUGAR)

Question 9

• is found in milk and
  milk products except for cheese. It is converted
  into glucose and galactose in digestion and is less
  soluble and less sweet than sucrose, it remains in
  the intestine longer than other sugars and
  encourages the growth of certain bacteria.

Answer 9

LACTOSE (MILK SUGAR)

Question 10

is not found in free foods. It is
produced by hydrolysis of starch and is converted
into glucose in digestion. It occurs in malt products
and in germinating cereals. It can be found in
certain infant formulas, beer, and malt beverage
products. It is less sweet compared to glucose and
sucrose. (glucose and glucose)

Answer 10

MALTOSE

Question 12

Commonly called complex sugars. Complex
carbohydrates are composed of many (>15)
monosaccharide units - starch, glycogen,
several forms of dietary fiber, and dextrins.

Answer 12

POLYSACCHARIDES

Question 13

comprises approx. 15 to
20% of the starch molecule; soluble part of the
starch and is non-branching, coiled structure.

Answer 13

AMYLOSE

Question 13

the most significant in human
nutrition. Its major food sources include cereal
grains, potatoes and other root vegetables, and
legumes. It is converted entirely into glucose upon
digestion; is more complex than sugars, and
requires a longer time to digest. Thus it supplies
- yields glucose upon hydrolysis.

Answer 13

STARCH

Question 14

• formed from
  glucose and stored in liver and muscle tissues.
  Food sources include mainly meats and seafood.
• Provides immediate fuel for muscle action and
  helps sustain normal blood sugar levels during
  fasting periods such as sleep hours.

Answer 14

GLYCOGEN (ANIMAL STARCH)

Question 14

comprises approx.
80-85% of the starch molecule has a branched
chain structure.

Answer 14

AMYLOPECTIN

Question 15

• forms the framework of plants
  found in unrefined grains, vegetables, and fruits. It
  is non-digestible by humans. Main sources are
  stems and leaves of vegetables, seed and grain
  coverings, skins, and hulls. They lower the blood
  glucose levels of people with diabetes mellitus.

Answer 15

CELLULOSE

Question 15

hormones that help the liver convert glucose
every time the body needs energy.

Answer 15

GLUCAGON

Question 16

intermediate products of starch
digestion and consist of shorter chains of glucose
units, produced when bread is toasted or when dry
heat is applied.

Answer 16

DEXTRINS

Question 17

• found in fruits and legumes,
  barley, and oats which delay Gl transit and
  glucose absorption, and lower blood
  cholesterol.

Answer 17

SOLUBLE

Question 17

SOURCES OF CARBS

Answer 17

MILK, SWEET POTATOES, WHOLE GRAINS, SUGARS

Question 17

• found in wheat brands, corn
  brands, whole grain breads, cereals, and
  vegetables which accelerate Gl transit,
  increase fecal weight, slow down starch
  hydrolysis, and delay glucose absorption.

Answer 17

INSOLUBLE

Question 17

DIGESTION OF CARBS

Answer 17

MOUTH AND STOMACH

Question 17

Are nondigestible, colloidal polysaccharides
having a gel quality. Sources include mostly
fruits and are often used as the base for jellies.
Used to treat diarrhea as they absorb toxins and
bacteria in the intestines. They bind cholesterol
reducing the amount the blood can absorb.

Answer 17

PECTINS

Question 17

1. Weight Control - Fibers rich in complex carbohydrates tend to be low in fat and added sugars and can promote weight loss. 2. Heart Disease - High-carbohydrate diets rich in whole grains, can protect an individual against heart disease and stroke. 3. Cancer - High-carbohydrate diet can help prevent many types of cancer. 4. Diabetes - High-carbohydrate, low-fat diets help control weight. 5. Gastrointestinal Health - Dietary fibers enhance the health of the large intestine.

Answer 17

HEALTH EFFECTS OF STARCH AND FIBERS