Carbohydrates: The Body's Power Bank

This set of vocabulary flashcards covers the composition, functions, classification, digestion, and clinical implications of carbohydrates based on the lecture by lecture notes of Keith Lyan E. Talingdan, RN, USRN.

Carbohydrates

Organic compounds composed primarily of carbon (C), hydrogen (H), and oxygen (O) with a general chemical formula of $(CH_2O)_n$.

Adenosine Triphosphate (ATP)

The energy required for cellular activities, produced by cells using glucose derived from carbohydrate digestion.

Hydroxyl group

The $-OH$ group contained in carbohydrate structures that serves as a connection point for chemical reactions.

General Formula for Carbohydrates

The chemical expression $(CH_2O)_n$, where $n$ is usually $3$ or greater.

Energy Yield of Carbohydrates

One gram of carbohydrate provides $4\,kilocalories\,(kcal)$ of energy.

Glycogen

The storage form of glucose in animals and humans, primarily found in the liver and skeletal muscles.

Protein-Sparing Effect

The role of carbohydrates in providing energy so that proteins can be used for tissue growth, repair, and immune function instead of being broken down.

Gluconeogenesis

The process where the body breaks down proteins to produce glucose when carbohydrate intake is inadequate.

Ketosis

A condition resulting from incomplete fat metabolism and the production of ketone bodies due to insufficient carbohydrate intake.

Dietary Fiber

Carbohydrates that cannot be digested by human enzymes, which help promote bowel movements and lower cholesterol.

Glucose

The most important monosaccharide and the body's main source of blood sugar, found in fruits, vegetables, and honey.

Fructose

A monosaccharide found in fruits and honey that is sweeter than glucose.

Galactose

A monosaccharide primarily found as part of lactose in milk and dairy products.

Sucrose

A disaccharide composed of Glucose + Fructose, commonly known as table sugar.

Lactose

A disaccharide composed of Glucose + Galactose, known as milk sugar.

Maltose

A disaccharide composed of Glucose + Glucose, commonly referred to as malt sugar.

Oligosaccharides

Carbohydrates containing $3-10$ sugar units, such as raffinose and stachyose, often found in legumes.

Starch

The primary storage form of glucose in plants, found in foods like bread, pasta, rice, and potatoes.

Soluble Fiber

A type of fiber that dissolves in water to form a gel, helping to lower blood cholesterol and sugar levels.

Insoluble Fiber

Fiber that does not dissolve in water and adds bulk to stool, preventing constipation.

Salivary amylase

An enzyme in the mouth that begins the breakdown of complex carbohydrates into smaller polysaccharides and disaccharides.

Brush border enzymes

Enzymes on the lining of the small intestine (maltase, lactase, sucrase) that break disaccharides into monosaccharides.

Diabetes Mellitus

A disease associated with carbohydrate metabolism characterized by persistent hyperglycemia due to inadequate insulin or insulin resistance.

Type 1 Diabetes Mellitus

An autoimmune destruction of pancreatic $\beta\text{-cells}$ resulting in little or no insulin production.

Type 2 Diabetes Mellitus

A form of diabetes characterized by insulin resistance and relative insulin deficiency, often associated with obesity.

Hypoglycemia

A condition where blood glucose falls below $70\,mg/dL$, potentially causing sweating, tremors, or confusion.

15-15 Rule

A management protocol for hypoglycemia: give $15-20\,g$ of fast-acting carbohydrate and recheck blood glucose after $15$ minutes.

Lactose Intolerance

A condition resulting from a deficiency of the enzyme lactase, preventing the digestion of milk sugar.

Galactosemia

A rare inherited disorder where the body cannot metabolize galactose due to an enzyme deficiency.

Polyuria, Polydipsia, and Polyphagia

The three classic signs of diabetes: frequent urination, increased thirst, and increased hunger.