HUBI 2002 - Section 8

Carbohydrates

Broken down to glucose to provide energy.

Photosynthesis

Plants convert CO2 and H2O into glucose using UV radiation

Carbohydrate-rich

Plants are:

Milk

What is the only animal-derived food that contains significant amounts of carbohydrate?

Sugars and starch

What from our diet provides energy for many bodily functions?

Glucose

Muscle and liver glycogen stores _____________.

Amino acids

What are sugars converted into?

Interacting with fat and protein molecules

What affects the structure and function of sugars?

Fibre

What helps maintain healthy bowel functions and regulate blood cholesterol concentrations?

Diabetes

What disease is controlled when fibre modulates blood glucose concentrations?

Fibres and sugars

What two carbohydrates contribute to feelings of fullness?

Fibre-rich diet

Eating a _____________________ may promote a healthy body weight.

Sugar

What carb provides sweetness?

Undergoes browning reactions - lending appealing colour and taste.

What happens to sugar when it is exposed to heat?

Glucose, fructose and galactose

Monosaccharides

Lactose, maltose, sucrose

Disaccharides

Sucrose

Fructose + glucose

Maltose

Glucose + glucose

Lactose

Glucose + galactose

Starch

A storage polysaccharide in plants consisting entirely of glucose.

Glycogen

Storage form of glucose in humans and animals.

Begins in the mouth (splits into shorter units), digestion ceases in the stomach, and resumes in the small intestine.

How is starch digested?

Split to yield free monosaccharides by the enzymes in the small intestine, which then travel to the liver.

How are sugars digested?

Fermented by bacteria in the colon, which then creates an odorous gas.

How is fibre digested?

Nausea, pain, diarrhea, and gas

Symptoms of lactose intolerance

Lactose intolerance

The inability to completely digest the milk sugar lactose due to the lack of the lactase enzyme. Not the same as a milk allergy.

55%-75%

What percentage of our daily calorie intake should consist of carbohydrates?

140 g

DRI: Minimum _______ carbohydrate per day

< 10%

What percentage of our daily calorie intake should consist of sugar?

Germ, endosperm, bran, and husk

What are the four main parts of a wheat kernel (a whole grain)?

Endosperm

The soft, white, inside portion of the kernel, containing starch and proteins.

Germ

The part that grows into a wheat plant and therefore contains concentrated food to support the new life, which is especially rich in vitamins and minerals.

Kernel

Encased in the bran

Bran

A protective coating that is rich in nutrients and fibre.

Husk (chaff)

Dry outermost layer; inedible for humans.

Soluble, viscous, fermentable fibres

Often gummy or add thickness to foods

Insoluble, non-viscous, less fermentable fibres

Often tough, stringy, or gritty in foods

Reduced risk of heart disease, diabetes, bowel disease, and healthy body weight

Benefits of dietary fibre

HIgh-fibre diet

More cholesterol (in bile) is carried out of the body

Low-fibre diet

More cholesterol (from bile) is reabsorbed and returned to the bloodstream

Constipation, hemorrhoids, appendicitis, diverticulosis, and digestive tract cancers (colon)

Preventative benefits of fibre

Glucose

What is the basic carbohydrate unit used for energy?

Brain, nervous system, and red blood cells

Which tissues are obligatory glucose users?

Fat

Glucose can be converted to __________.

Insulin

Rise in blood glucose = release of the hormone _______________.

Glucagon

Drop in blood glucose = release of the hormone __________________.

Acts as an emergency reserve to fuel the brain in severe glucose deprivation

Why does the brain store small amounts of glucose?

Fat remains in bloodstream; the liver breaks the excess glucose and stores it, and the fat cells take glucose and convert it to fat.

What happens when the body burns glucose for energy instead of fat (when the liver and muscles have stored glycogen to capacity)?

Glycemic index

A measure of how a particular food affects blood glucose levels

Time of day, body size or weight, blood volume, and metabolic rate

Factors that affects glycemic index

Glycemic load

Glycemic index of the carbohydrate times the amount of carbohydrate in a food

Lower

A ___________ GL = less glucose build up and less insulin needed