HUN1201 Carbohydrates - Vocabulary Flashcards

Vocabulary flashcards covering key terms and concepts from the carbohydrates notes (Pages 1–11).

Carbohydrates (CHO)

Organic compounds in plants consisting of carbon, hydrogen, and oxygen with a typical CH2O ratio; provide the body's primary energy source.

Photosynthesis

Process by which plants convert sunlight into stored carbohydrate energy, producing glucose from CO2 and H2O.

Starch

A storage polysaccharide in plants used for their energy; a major energy source for humans after consumption.

Monosaccharides

Simple sugars that are the basic units of carbohydrates (e.g., glucose, fructose, galactose).

Disaccharides

Carbohydrates formed by two monosaccharides linked together (e.g., sucrose, lactose, maltose).

Polysaccharides

Long chains of monosaccharide units; include starch, glycogen, and dextrins.

Glucose (Dextrose)

A monosaccharide and the primary blood sugar used for energy by the body's cells.

Fructose

A monosaccharide found in fruits and honey; sweetest of the simple sugars; absorbed less efficiently than glucose.

Galactose

A monosaccharide released from lactose digestion; converted to glucose in the liver.

Sucrose

Disaccharide of glucose + fructose; common table sugar from sugar cane/beets.

Lactose

Disaccharide of glucose + galactose; milk sugar; least sweet among common disaccharides.

Maltose

Disaccharide of two glucose units; formed during starch breakdown.

Oligosaccharides

Short chains of 3–10 monosaccharides formed during digestion; often found in legumes and some grains.

Polysaccharides (GI)

Complex carbohydrates made of many glucose units; include starch, glycogen, and dextrins.

Glycemic Index (GI)

Measure of how quickly a carbohydrate-containing food raises blood glucose; ranges from low to high.

Low GI / Intermediate GI / High GI

Categories (

Starch

Large, complex carbohydrate storage in plants; digested to glucose; cooking improves flavor and digestibility.

Resistant starch

Starch not digested in the small intestine; fermented in the colon to short-chain fatty acids.

Glycogen

Storage form of carbohydrate in animals, stored mainly in liver and muscles.

Dextrins

Polysaccharide intermediates formed during starch breakdown.

Dextrins / Oligosaccharides

Early digestion products; oligosaccharides are small chains of sugars; dextrins are starch breakdown products.

Stachyose / Raffinose

Oligosaccharides found in legumes; can be fermented by colonic bacteria and cause gas.

FODMAPs

Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols; poorly absorbed sugars that may cause IBS symptoms.

Glycogenolysis

Breakdown of glycogen to glucose when energy is needed.

Gluconeogenesis

Formation of glucose from non-carbohydrate sources when carbohydrate intake is low.

Ketones

Intermediate products of fat metabolism that rise when carbohydrate availability is low; can lead to ketoacidosis if excessive.

Glycogen reserves

Stored glycogen in liver and muscles; provide quick energy during activity.

Central nervous system (CNS) glucose dependence

CNS requires a steady, minute-to-minute supply of glucose from the blood.

RDA (Recommended Dietary Allowance) for CHO

Minimum 130 g/day of carbohydrate for brain energy for individuals over 1 year old.

AMDR (Acceptable Macronutrient Distribution Range) for CHO

Guideline: 45–65% of total daily energy from carbohydrates.

Nonnutritive (nonnutritive) sweeteners

Sweeteners that provide little or no energy (e.g., aspartame, sucralose, stevia); can be used to limit kcal intake.

Aspartame

Nonnutritive sweetener that contains phenylalanine; should be avoided by people with PKU.

Stevia / Sucralose (Splenda)

Examples of recent FDA-approved nonnutritive sweeteners; provide little to no energy.

Dental caries

Tooth decay influenced by diet, oral hygiene, and specific nutrients; fluoride strengthens enamel.

Whole grains

Grains that are protective against dental caries and provide dietary fiber and nutrients.

Dietary fiber

nondigestible carbohydrates and lignin intact in plant foods; soluble and insoluble forms.

Functional fiber

Nondigestible polysaccharides isolated from plants or produced and added to foods.

Soluble fiber

Fiber that dissolves in water (e.g., oats, beans, pectin) and has various health benefits.

Insoluble fiber

Fiber that does not dissolve in water (e.g., whole grains, seeds) and adds bulk.

Flaxseed / Psyllium

Common sources of functional fibers used to increase fiber intake.

Dietary Reference Intake (DRI) for fiber

AI/goal: men 38 g/day (under 51); women 25 g/day (under 51); lower with age.

Mouth digestion of CHO

Salivary amylase (ptyalin) begins starch digestion; chewing and peristalsis aid mechanical digestion.

Maltose / Maltase

Sugar produced during starch digestion; maltase is the enzyme that breaks maltose into glucose.

Pancreatic amylase

Enzyme from the pancreas that digests starch into maltose and glucose in the small intestine.

Enteral absorption of CHO

Monosaccharides absorbed via active transport in the small intestine and enter the portal vein to the liver.

Insulin

Pancreatic hormone that promotes glucose uptake into cells and lowers blood glucose.

Glucagon

Pancreatic hormone that stimulates glycogen breakdown to raise blood glucose.

Somatostatin

Hormone that inhibits insulin and glucagon, helping regulate glucose metabolism.