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10 Cards in this Set
- Front
- Back
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1. What are the most common simple carbohydrates found in food?
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Glucose, Fructose, Galactose
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2. What is the sweetest of the simple sugars typically found in food?
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Fructose
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3. Is insulin required for fructose utilization?
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Studies have shown that liver cells use fructose without the mediating effects of insulin. For this reason, fructose have been suggested as less problematic than glucose for dysglycemic individuals. (pg. 19)
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4. Why is the classification system of carbohydrates as “simple” verses “complex” oversimplified and misleading?
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Simple refers to molecules of one or tow simple sugar units (mono and disaccharides) and complex refers to polysaccharides (10 or more units). However, most carbohydrates in food are not simple sugars but multimers of these carbohydrate units as either oligosaccharide (2-10 mono) or polysacch. From a functional perspective, neither classification is helpful either. Monosaccharides can have complex functions and polysaccharides can have simple functions and vise versa. (pg. 19)
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5. What are fructooligosaccharides and what is their role in digestive health?
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Fructooligosaccharides (FOOS) is a result from inulin breakdown. Dietary research suggests that FOOS are the preferential substrate for most bifidobacteria and are ineffective as a substrate for the potentially pathogenic bacterium Clostriduium perfringens. FOOS is considered to be both colonic and prebiotic. (Pg. 22-23)
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6. What is the approximate composition of high fructose corn syrup (HFCS)?
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HFCS ranges in composition, but many are about 50% fructose and 50% glucose. (pg. 21)
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7. What is the effect of HFCS on insulin levels compared to same level of fructose?
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HFCS has been shown to lead to a significant increase in blood glucose and insulin levels as compared to the same amount of fructose in non-insulin-dependent diabetics. (pg. 21)
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8. What is starch? Give examples of different types?
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Starch is the predominant food reserve in plants, and starch and starch breakdown products are also predominant carbohydrates digested by humans. The two types of starch polymers are amylose (a straight-chain polymer of glucose) and amylopectin (a branched-chain polymer of glucose). (Pg. 24).
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9. Give examples of nonstarch polysaccharides found in the diet.
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Plant cell wall polysaccharides, hemicellulose, pectins, gums, and cellulose are nonstarch polysaccharides. (Table 2.1 on pg 21).
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10. What is the source for approximately 70% of the energy used by colonic epithelial cells?
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Propionate, acetate, and butyrate are short-chain fatty acids that supply 70% of colonic epithelial cells. (pg. 22)
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