ASIN500_Lecture_3_-_Carbohydrates_moodle

Monosaccharides

Single sugar units; examples include glucose, fructose, and galactose.

Disaccharides

Two linked sugar units; examples include sucrose (table sugar), lactose (milk sugar), and maltose.

Polysaccharides

Many sugar units; examples include starch, cellulose, and glycogen.

Glycemic Index (GI)

A ranking (0-100) indicating the rate at which carbohydrate foods increase blood sugar.

Soluble fibre

Type of dietary fibre that lowers blood cholesterol and glucose absorption; found in fruits and oats.

Insoluble fibre

Type of dietary fibre that decreases transit time through the gut and increases fullness; found in vegetables and whole grains.

Hyperglycemia

High blood sugar levels that can lead to increased risk of medical problems if prolonged.

Hypoglycemia

Low blood sugar levels resulting in symptoms like lethargy, confusion, and shaking.

Insulin

Hormone that regulates blood glucose levels and promotes its uptake by the cells.

Recommended fibre intake

Suggested daily intake of 25-30 grams for health benefits.

Health benefits of high fibre intake

Improves control of blood glucose, reduces risk of bowel cancer and heart disease.

Carbohydrate requirements

Vary depending on gender, body size, and activity level; minimum of 80-100g per day recommended.

Complex carbohydrates

Types of carbohydrates such as starch and fiber found in whole foods, providing prolonged energy.

Reactive hypoglycemia

A condition resulting from a rapid drop in blood sugar after high carbohydrate intake.

Glucose

A simple sugar that is an important energy source in living organisms; often referred to as 'blood sugar'.

Dietary fibre

Plant-based carbohydrates that cannot be digested; essential for digestive health and regulation of blood sugar.

Impact of carbohydrates on health

Includes benefits like energy provision and risks like obesity and heart disease with excessive sugar intake.