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.
Monosaccharide
Simplest unit of a carbohydrate; examples include glucose, fructose, and galactose.
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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.
Monosaccharide
Simplest unit of a carbohydrate; examples include glucose, fructose, and galactose.
Disaccharide
Two monosaccharides linked together; examples include lactose, maltose, and sucrose.
Polysaccharide
Long chain of monosaccharides; may be branched or not branched.
Complex Carbohydrates
Examples include starches and fibers.
Slow-releasing Carbohydrates
Subgroups include sugars, amylose, amylopectin, glycogen, dietary fiber, and functional fiber.
Fast-releasing Carbohydrates
Sugars, including monosaccharides and disaccharides.
Glucose
Most important monosaccharide in human nutrition.
Fiber-rich Foods
Reduce the risk of obesity and diabetes.
Functional Fibers
Added to foods because they are proven to have added health benefits.
Salivary Amylase
Enzyme secreted by the salivary glands in the mouth that breaks down carbohydrates.
Oligosaccharides
A carbohydrate that is a chain of a few (between three and ten) monosaccharides
Pancreatic Amylase
Enzyme secreted by the pancreas that breaks down carbohydrates in the small intestine.
Lactose Intolerance
A deficiency in the enzyme lactase that causes incomplete digestion of lactose.
Glycemic Index
A measurement of the effects of carbohydrate-containing foods on blood-glucose levels.
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.
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.
Gluconeogenesis
Process that transforms noncarbohydrate substrates into glucose for energy production.
Ketosis
Metabolic condition resulting from an elevation of ketone bodies in the blood.
Type 1 Diabetes
Metabolic disease in which insulin-secreting cells in the pancreas are killed, causing a lack of insulin in the body.
Type 2 Diabetes
Metabolic disease of insulin insufficiency, where cells become resistant to insulin.
Metabolic Syndrome
Medical condition in which people have three or more risk factors for type 2 diabetes and cardiovascular disease.
Added Sugars
Sugars and syrups that are added to foods during processing or preparation.
Fermentable Sugars
Sugars that are easily metabolized by bacteria in a process known as fermentation.
Low-Carbohydrate Diets
Shown to reduce overall total energy expenditure over time and improve insulin resistance.
Health Benefits of Whole Grains
Decrease the risk of type 2 diabetes and cardiovascular disease; great dietary source of fiber, vitamins, and minerals.
130 grams per day
Recommended Dietary Allowance of carbohydrates for children and adults.
45 percent and 65 percent
Acceptable Macronutrient Distribution Range for carbohydrates.
Complex Carbohydrates
Nutrient-dense, minimally processed, and contain whole grains, low-fat dairy products, fruits, and vegetables.
Examples of monosaccharides
Glucose, fructose, galactose
Examples of disaccharides
Lactose, maltose, sucrose
Examples of complex carbohydrates.
Starches, Fibers
Glycogen Storage
Found in the muscles and liver
building blocks that glucose is converted to
RNA, DNA, ATP
blood glucose levels rise
Results in glucose having a fat sparing effect
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
Managing type 2 diabetes
Follow a healthy diet, Increase physical activity, Take medication if needed
Major sources of added sugars
Soft and sports drinks, Cakes, Cookies, Pies, Fruit punch, Dairy desserts, Candy
Increased risk for type 2 diabetes
Excessive high fructose consumption
130 grams per day
The average minimum amount the brain prefers to function optimally
Carbohydrates are contained in all five food groups:
Grains, fruits, vegetables, meats and beans and dairy products
digestion of carbohydrates begins in the mouth with
Salivary amylase
finish the chemical breakdown of digestible carbohydrates
Pancreatic amylase and the disaccharidases
Energy production, Energy storage, Building macromolecules, Sparing protein, Assisting in lipid metabolism
Five primary functions of carbohydrates
Some glucose is also used as building blocks of important macromolecules, such as
RNA, DNA, ATP
Acceptable Macronutrient Distribution Range for total carbohydrates is
Between 45 percent and 65 percent
secrete salivary amylase
Salivary glands
fast-releasing and slow- releasing carbohydrates
Carbohydrates are broken down into the subgroups of
is the most important monosaccharide in human nutrition.
Glucose
chewing
Carbohydrate digestion begins in the mouth with the mechanical action of
Long-term health consequences of diabetes
Kidney and eye disease, nerve damage, and amputation.
Lack of this hormone causes Type 1 Diabetes
Insulin
Associated with Type 2 Diabetes
Insulin resistance
Metabolic Syndrome Risk Factors
Visceral Obesity, Insulin Resistance, High Triglycerides, Low HDL-Cholesterol, Hypertension
A primary source of added sugars
Sugary soft drinks and processed food
Adequate intakes for fiber
38 grams and 25 grams for men and women, respectively
Dietary Guidelines for Americans, 2020–2025 recommends eating more
Low glycemic index carbohydrates and more fiber
fermentable sugars
Sugars such as glucose, fructose, and maltose
Fiber adequate intake amount for women
25 grams for women.
Formerly was a death sentance
Type 1 diabetes
Excess glucose is stored as this in the muscles and liver
Glycogen
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
Enzyme deficiency responsible for lactose intolerance
Lactase
Where does Carbohydrate digestion being?
Mouth
The first organ to receive glucose, fructose, and galactose
Liver
Carbohydrates more prevalent in processed foods
High Glycemic Index
Starchy vegetables, beans, and whole grains
Low glycemic index
38 grams for men
Fiber
Consume these without added sauces or sugars
Fruits
Decreases the risk of type 2 diabetes and cardiovascular disease
Whole Grains
Added health benefits
Functional Fiber
Released by the pancreas
Insulin
Primary role of carbohydrates supply to ALL cells in body
Glucose
Low carbohydrate diets translate to improvements in this
Insulin resistance
Required building block
ATP
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.
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
The mechanical and chemical digestion of carbohydrates begins in the mouth
Salivary amylase
Sources reduce disease risk
Whole-grain dietary
amount of glycogen in the body at any one time that is equivalent to
4,000 kilocalories
Blood glucose is regulated by which 2 hormones
insulin and glucagon
Make sure to get at least how many servings of all the grains you eat as whole grains every day.
3
Fiber-rich foods reduce the risk of what 2 conditions
obesity and diabetes
Medical condition that increase chances for chronic disease
Metabolic Syndrome
disease of insulin deficiency and glucose oversufficiency.
Diabetes
Chapter 4 of the lecture notes is about
carbohydrates
AMDR (% of calories) recommendation for total carbohydrates
45-65
Diets that have been shown to improve modifiable risk factors for chronic disease
Low-carbohydrate diets
Ketosis is a metabolic condition resulting from an elevation of what in the blood.
ketone bodies
types of fibers that are added to foods because they are proven to have added health benefits.
Functional fibers
Glycemic response is a measurement of the effects of what type of food on blood glucose levels.
carbohydrate-containing
A primary source of added sugars in the American diet
sugary soft drinks
cells in the body have become resistant to insulin
The cells in the body have become resistant to insulin
Glucose energy is stored as
Glycogen
are a group of organic compounds containing a ratio of one carbon atom to two hydrogen atoms to one oxygen atom.
Carbohydrates
finish the chemical breakdown of digestible carbohydrates
Pancreatic amylase
process that transforms noncarbohydrate substrates like lactate, amino acids, and glycerol from triglycerides into glucose.
Gluconeogenesis
Acceptable Macronutrient Distribution Range for total carbohydrates is
45-65%
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
Carbohydrates are contained in all.
the five food groups