Introduction to Nutrition - Carbohydrates

These flashcards cover the key concepts and terms from the lecture on carbohydrates in nutrition, suitable for exam preparation.

Carbohydrates

Chemical compounds consisting of carbon, hydrogen, and oxygen, typically serving as a major energy source for the body.

Monosaccharides

The simplest form of carbohydrates consisting of single sugar molecules such as glucose and fructose and galactose

Disaccharides

Carbohydrates formed from two monosaccharides linked together,.

Polysaccharides

Complex carbohydrates consist of long chains of monosaccharides (10 monosaccharides +), such as starch and glycogen.

Glycemic Index (GI)

A ranking of carbohydrates on a scale from 1 to 100 based on their immediate effect on blood glucose levels.

Hyperglycemia

An excess of glucose in the bloodstream, often associated with diabetes.

Insulin

A hormone secreted by the pancreas that regulates blood glucose levels by facilitating the uptake of glucose into cells.

Cholesterol

A type of fat present in the blood which can be affected by dietary choices, including fiber intake.

Fiber

Indigestible carbohydrates that are essential for digestive health and can be classified as soluble or insoluble.

Added Sugars

Sugars that are added to foods during processing or preparation, not naturally occurring in the food.

Complex Carbohydrates

Carbohydrates that consist of longer chains of sugar molecules, including fiber and starches, providing more sustained energy.

Diabetes Mellitus

A group of diseases that result in high blood sugar (too much glucose in the blood), primarily categorized as Type 1 or Type 2.

Glycemic Load (GL)

A measure that takes into account the glycemic index of food along with the amount of carbohydrate in a serving, providing a more accurate representation of how food affects blood sugar.

Lactose Intolerance

A condition where the body cannot digest lactose, the sugar found in milk and dairy products, leading to gastrointestinal discomfort.

Refined Carbohydrates

Carbohydrates that have been processed to remove bran and germ, reducing their fiber and nutrient content.

Whole Grains

Grains that contain all parts of the kernel, including bran, germ, and endosperm, keeping their fiber and nutrient-rich composition.

Oligosaccharides

Carbohydrates that consist of 3-10 monosaccharides, often found in beans, onions, and garlic, which can promote gut health.

Glycogen

The storage form for extra glucose in animals, primarily found in the liver and muscles.

Free Sugars

Sugars that are added to foods or naturally present in honey, syrups, and fruit juices, distinct from sugars found within whole foods.

Maltose

Glucose + Glucose

Lactose

Glucose + Galactose

Sucrose

Glucose + Fructose