Carbohydrates: Sugars, Starches, and Fiber

Monosaccharides

are the simplest form of carbohydrates, consisting of single sugar molecules (ex: GLUCOSE, FRUTOSE, GALACTOSE)

Disaccharides

are carbohydrates made up of two monosaccharide sugar units linked together (ex: SUCROSE, LACTOSE, MALTOSE).

Whole Grains

Contain bran, germ, and endosperm, providing more nutrients (fiber, vitamins)

Refined Grains

foods that have undergone processing that removes various components of the original food

Soluble Fiber

(dissolves in water) helps regulate and lowers blood glucose and cholesterol levels (oats, apples, prunes, raisins)

Insoluble Fiber

(does NOT dissolve in water) promotes bowel health and prevents constipation (ex: wheat, bran, corn, nuts, seeds)

Fiber

a type of carbohydrate that the body cannot digest, which includes soluble and insoluble fiber and provides health benefits such as improved digestion and lower cholesterol.

Glycemic response

the rate at which blood glucose levels rise after consuming carbohydrates. It is influenced by the type of carbohydrate and its fiber content.

Type 1 Diabetes

Insulin is NOT produced

Type 2 Diabetes

insulin is present but cells are resistant (leading to elevated blood sugar levels)

Gestational Diabetes

occurs during pregnancy (typically resolves after childbirth and is characterized by high blood sugar levels)

Hypoglycemia

a condition marked by abnormally low blood sugar levels, which can lead to symptoms such as dizziness, confusion, and fainting.

Hydrolysis

is a chemical process that breaks down polymers into monomers by the addition of water, often seen in the digestion of carbohydrates.

Condensation

is a chemical reaction that combines monomers into polymers, releasing water as a byproduct. It is a key process in synthesizing carbohydrates.