Nutrition Basics: Carbohydrates Practice Flashcards

This set of vocabulary flashcards covers the fundamental concepts of carbohydrates including their classification, digestion, metabolic functions, and clinical relevance to diabetes as presented in Chapter 4.

Carbohydrates

Organic compounds containing a ratio of one carbon atom to two hydrogen atoms to one oxygen atom.

Monosaccharide

The simplest unit of a carbohydrate, examples include glucose, fructose, and galactose.

Disaccharide

Two monosaccharides linked together, including lactose, maltose, and sucrose, which contain at least one glucose molecule.

Polysaccharide

A long chain of monosaccharides that may be branched or unbranched and is classified as a slow-releasing carbohydrate.

Glucose

The most important monosaccharide in human nutrition.

Salivary amylase

An enzyme secreted by the salivary glands in the mouth that breaks down carbohydrates by breaking the glycosidic bonds between monomers.

Oligosaccharides

A carbohydrate consisting of a chain of between $3$ and $10$ monosaccharides.

Pancreatic amylase

An enzyme secreted by the pancreas that breaks down carbohydrates in the small intestine by breaking glycosidic bonds.

Lactose intolerance

A condition caused by a deficiency in the enzyme lactase, resulting in the incomplete digestion of lactose and symptoms such as diarrhea and bloating.

Glycemic index

A measurement of the effects of carbohydrate-containing foods on blood-glucose levels.

Glycemic load

A value calculated as the sum of the product of the glycemic index of the food item and its available carbohydrate content divided by $100$.

Glycolysis

The first stage of glucose breakdown consisting of a ten-step enzymatic process that splits glucose into two three-carbon molecules and yields two molecules of $ATP$.

Glycogen

The storage form of glucose in the muscles and liver, consisting of a highly branched molecule that may contain over $50,000$ units of glucose.

Gluconeogenesis

A process that transforms noncarbohydrate substrates like lactate, amino acids, and glycerol from triglycerides ($TAG$) into glucose.

Ketosis

A metabolic condition resulting from an elevation of ketone bodies in the blood reached when glucose levels are inadequate.

Type 1 diabetes

A metabolic disease where insulin-secreting cells in the pancreas are killed by an abnormal immune response, typically occurring before age $30$.

Type 2 diabetes

A metabolic disease characterized by insulin insufficiency and resistance, where muscle, liver, and fat cells no longer respond to insulin.

Metabolic syndrome

A medical condition in which a person has three or more risk factors for type 2 diabetes and cardiovascular disease.

Added sugars

Sugars and syrups added to foods during processing or preparation, such as those found in soft drinks and candy.

Fermentable sugars

Sugars like glucose, fructose, and maltose that are easily metabolized by bacteria through fermentation, associated with cavities.

Recommended Dietary Allowance (RDA) for carbohydrates

The set amount for children and adults of $130\,g$ per day.

Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates

A recommended intake range of between $45\%$ and $65\%$ of total calories.

Adequate Intake (AI) for fiber

The recommended amount of fiber set at $38\,g$ for men and $25\,g$ for women for adults aged $19$ to $50$ years old.