Chapter 4 Lecture Notes on Carbohydrates

A collection of flashcards based on Chapter 4 Lecture Notes on Carbohydrates, focusing on key terminology and definitions relevant to the subject.

Carbohydrates

Main fuel source for the brain, nervous system, and red blood cells.

Glycogen

A carbohydrate made of multiple glucose molecules; storage form of glucose in humans, synthesized and stored in the liver and muscles.

Monosaccharides

Single sugar units; examples include glucose, fructose, and galactose.

Disaccharides

Formed by the bonding of two monosaccharides; include sucrose, lactose, and maltose.

Polysaccharides

Complex carbohydrates containing 10 to 1000 or more glucose units; examples include starch, glycogen, and fiber.

Starch

Storage form of carbohydrates in plants.

Fiber

Indigestible polysaccharides that cannot be digested by humans.

Dietary fiber

Naturally occurring and intact nondigestible carbohydrate and lignin.

Functional fiber

Isolated nondigestible carbohydrates added to food for beneficial effects.

High-Fructose Corn Syrup (HFCS)

Made from corn, contains up to 55% fructose; more abundant and inexpensive than sugarcane or beet sugar.

Lactose Intolerance

Caused by a reduction in lactase enzyme leading to symptoms like gas and bloating.

Carbohydrate Absorption

Monosaccharides are absorbed; glucose and galactose via active absorption, fructose via facilitated diffusion.

Glycemic Index (GI)

Ratio of blood glucose response to a given food.

Hypoglycemia

Low blood glucose; defined as 70 mg/dL or less.

Hyperglycemia

High blood glucose; greater than 125 mg/dL in a fasted state.

Insulin

Hormone released by the pancreas to lower blood glucose levels.

Glycogen synthesis

Promoted by insulin, involves conversion of glucose into glycogen for storage.

Metabolic Syndrome

Characterized by hypertension, low HDL cholesterol, high blood glucose, high triglycerides, and abdominal obesity.

Dietary Guidelines for Whole Grains

Recommend consuming at least half of all grains as whole grains.

Nutrient Absorption

Efficient uptake of nutrients such as glucose, primarily in the small intestine.

Short-chain fatty acids

Naturally present in foods and produced in the colon through fermentation.