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Carbohydrates

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Nutrient to meet your body’s nutritional needs, nourish your brain and nervous system, provide energy to all of your cells, and help keep your body fit and lean.

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Monosaccharide

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Simplest unit of a carbohydrate; examples include glucose, fructose, and galactose.

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113 Terms

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Carbohydrates

Nutrient to meet your body’s nutritional needs, nourish your brain and nervous system, provide energy to all of your cells, and help keep your body fit and lean.

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Monosaccharide

Simplest unit of a carbohydrate; examples include glucose, fructose, and galactose.

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Disaccharide

Two monosaccharides linked together; examples include lactose, maltose, and sucrose.

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Polysaccharide

Long chain of monosaccharides; may be branched or not branched.

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Complex Carbohydrates

Examples include starches and fibers.

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Slow-releasing Carbohydrates

Subgroups include sugars, amylose, amylopectin, glycogen, dietary fiber, and functional fiber.

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Fast-releasing Carbohydrates

Sugars, including monosaccharides and disaccharides.

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Glucose

Most important monosaccharide in human nutrition.

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Fiber-rich Foods

Reduce the risk of obesity and diabetes.

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Functional Fibers

Added to foods because they are proven to have added health benefits.

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Salivary Amylase

Enzyme secreted by the salivary glands in the mouth that breaks down carbohydrates.

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Oligosaccharides

A carbohydrate that is a chain of a few (between three and ten) monosaccharides

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Pancreatic Amylase

Enzyme secreted by the pancreas that breaks down carbohydrates in the small intestine.

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Lactose Intolerance

A deficiency in the enzyme lactase that causes incomplete digestion of lactose.

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Glycemic Index

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

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Glycemic Load

Calculated as the sum of the product of the glycemic index of the food item and its available carbohydrate content divided by 100.

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Glycolysis

First stage of glucose breakdown; a ten-step enzymatic process that splits glucose into two three-carbon molecules and yields two molecules of ATP.

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Gluconeogenesis

Process that transforms noncarbohydrate substrates into glucose for energy production.

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Ketosis

Metabolic condition resulting from an elevation of ketone bodies in the blood.

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Type 1 Diabetes

Metabolic disease in which insulin-secreting cells in the pancreas are killed, causing a lack of insulin in the body.

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Type 2 Diabetes

Metabolic disease of insulin insufficiency, where cells become resistant to insulin.

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Metabolic Syndrome

Medical condition in which people have three or more risk factors for type 2 diabetes and cardiovascular disease.

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Added Sugars

Sugars and syrups that are added to foods during processing or preparation.

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Fermentable Sugars

Sugars that are easily metabolized by bacteria in a process known as fermentation.

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Low-Carbohydrate Diets

Shown to reduce overall total energy expenditure over time and improve insulin resistance.

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Health Benefits of Whole Grains

Decrease the risk of type 2 diabetes and cardiovascular disease; great dietary source of fiber, vitamins, and minerals.

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130 grams per day

Recommended Dietary Allowance of carbohydrates for children and adults.

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45 percent and 65 percent

Acceptable Macronutrient Distribution Range for carbohydrates.

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Complex Carbohydrates

Nutrient-dense, minimally processed, and contain whole grains, low-fat dairy products, fruits, and vegetables.

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Examples of monosaccharides

Glucose, fructose, galactose

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Examples of disaccharides

Lactose, maltose, sucrose

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Examples of complex carbohydrates.

Starches, Fibers

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Glycogen Storage

Found in the muscles and liver

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building blocks that glucose is converted to

RNA, DNA, ATP

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blood glucose levels rise

Results in glucose having a fat sparing effect

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Managing type 1 diabetes

Follow diet low in types of carbohydrates that rapidly spike glucose levels (high- GI foods), Count carbohydrates, Consume healthy-carbohydrate foods, Eat small meals frequently, Take insulin

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Managing type 2 diabetes

Follow a healthy diet, Increase physical activity, Take medication if needed

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Major sources of added sugars

Soft and sports drinks, Cakes, Cookies, Pies, Fruit punch, Dairy desserts, Candy

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Increased risk for type 2 diabetes

Excessive high fructose consumption

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130 grams per day

The average minimum amount the brain prefers to function optimally

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Carbohydrates are contained in all five food groups:

Grains, fruits, vegetables, meats and beans and dairy products

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digestion of carbohydrates begins in the mouth with

Salivary amylase

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finish the chemical breakdown of digestible carbohydrates

Pancreatic amylase and the disaccharidases

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Energy production, Energy storage, Building macromolecules, Sparing protein, Assisting in lipid metabolism

Five primary functions of carbohydrates

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Some glucose is also used as building blocks of important macromolecules, such as

RNA, DNA, ATP

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Acceptable Macronutrient Distribution Range for total carbohydrates is

Between 45 percent and 65 percent

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secrete salivary amylase

Salivary glands

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fast-releasing and slow- releasing carbohydrates

Carbohydrates are broken down into the subgroups of

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is the most important monosaccharide in human nutrition.

Glucose

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chewing

Carbohydrate digestion begins in the mouth with the mechanical action of

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Long-term health consequences of diabetes

Kidney and eye disease, nerve damage, and amputation.

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Lack of this hormone causes Type 1 Diabetes

Insulin

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Associated with Type 2 Diabetes

Insulin resistance

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Metabolic Syndrome Risk Factors

Visceral Obesity, Insulin Resistance, High Triglycerides, Low HDL-Cholesterol, Hypertension

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A primary source of added sugars

Sugary soft drinks and processed food

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Adequate intakes for fiber

38 grams and 25 grams for men and women, respectively

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Dietary Guidelines for Americans, 2020–2025 recommends eating more

Low glycemic index carbohydrates and more fiber

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fermentable sugars

Sugars such as glucose, fructose, and maltose

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Fiber adequate intake amount for women

25 grams for women.

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Formerly was a death sentance

Type 1 diabetes

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Excess glucose is stored as this in the muscles and liver

Glycogen

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Definition of Carbohydrates

Carbohydrates are a group of organic compounds containing a ratio of one carbon atom to two hydrogen atoms to one oxygen atom

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Enzyme deficiency responsible for lactose intolerance

Lactase

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Where does Carbohydrate digestion being?

Mouth

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The first organ to receive glucose, fructose, and galactose

Liver

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Carbohydrates more prevalent in processed foods

High Glycemic Index

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Starchy vegetables, beans, and whole grains

Low glycemic index

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38 grams for men

Fiber

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Consume these without added sauces or sugars

Fruits

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Decreases the risk of type 2 diabetes and cardiovascular disease

Whole Grains

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Added health benefits

Functional Fiber

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Released by the pancreas

Insulin

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Primary role of carbohydrates supply to ALL cells in body

Glucose

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Low carbohydrate diets translate to improvements in this

Insulin resistance

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Required building block

ATP

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Added Sugars Dietary Recommendations

Limit intake for men to 9 teaspoons per day, and women should limit their added sugar intake to no more than 6 teaspoons per day.

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The Food and Nutrition Board of IOM has set the Recommended Dietary Allowance (RDA) of carbohydrates for children and adults at how many grams per day

130

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The mechanical and chemical digestion of carbohydrates begins in the mouth

Salivary amylase

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Sources reduce disease risk

Whole-grain dietary

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amount of glycogen in the body at any one time that is equivalent to

4,000 kilocalories

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Blood glucose is regulated by which 2 hormones

insulin and glucagon

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Make sure to get at least how many servings of all the grains you eat as whole grains every day.

3

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Fiber-rich foods reduce the risk of what 2 conditions

obesity and diabetes

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Medical condition that increase chances for chronic disease

Metabolic Syndrome

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disease of insulin deficiency and glucose oversufficiency.

Diabetes

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Chapter 4 of the lecture notes is about

carbohydrates

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AMDR (% of calories) recommendation for total carbohydrates

45-65

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Diets that have been shown to improve modifiable risk factors for chronic disease

Low-carbohydrate diets

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Ketosis is a metabolic condition resulting from an elevation of what in the blood.

ketone bodies

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types of fibers that are added to foods because they are proven to have added health benefits.

Functional fibers

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Glycemic response is a measurement of the effects of what type of food on blood glucose levels.

carbohydrate-containing

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A primary source of added sugars in the American diet

sugary soft drinks

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cells in the body have become resistant to insulin

The cells in the body have become resistant to insulin

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Glucose energy is stored as

Glycogen

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are a group of organic compounds containing a ratio of one carbon atom to two hydrogen atoms to one oxygen atom.

Carbohydrates

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finish the chemical breakdown of digestible carbohydrates

Pancreatic amylase

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process that transforms noncarbohydrate substrates like lactate, amino acids, and glycerol from triglycerides into glucose.

Gluconeogenesis

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Acceptable Macronutrient Distribution Range for total carbohydrates is

45-65%

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

Glycolysis

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Carbohydrates are contained in all.

the five food groups