Nutrition

Front 1

Carbohydrate

Back 1

compounds composed of carbon, oxygen, and hydrogen

Front 2

Monosaccharides

Back 2

simple sugars
most important in nutrition
C6H12O6
Glucose, fructose, galactose

Front 3

Disaccharides

Back 3

sugars composed of pairs of monosaccharides
maltose, sucrose, lactose

Front 4

Polysaccharides

Back 4

large molecules composed of chains of monosaccharides

Front 5

4 Main Types of Atoms in Nutrients

Back 5

Each atom can form a certain number of chemical bonds with other atoms
Hydrogen-1
Oxygen-2
Nitrogen-3
Carbon-4

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Sugars

Back 6

Glucose, Fructose, Galactose, Maltose, Sucrose, Lactose
Represented by hexagons and pentagons

Front 7

Maltose

Back 7

glucose + glucose

Front 8

Sucrose

Back 8

glucose + fructose

Front 9

Lactose

Back 9

glucose + galactose

Front 10

Fructose

Back 10

sweetest of the sugars
structure is a pentagon

Front 11

Disaccharides

Back 11

pairs of the three monosaccharides

Front 12

condensation

Back 12

chemical reaction that links two monosaccharides together

Front 13

Hydrolysis

Back 13

to break a disaccharide in two
occur during digestion

Front 14

Maltose

Back 14

disaccharide that consists of two glucose units.
produced whenever starch break downs (carbohydrate digestion and fermentation process that yields alcohol)

Front 15

Sucrose

Back 15

Fructose and Glucose
tastes sweet, reason why fruits taste sweet

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Lactose

Back 16

galactose and glucose
principle carb of milk, known as milk sugar, contributes half of the energy provided by fat free milk

Front 17

Polysaccharides

Back 17

contain many glucose units and in some cases a few other monosaccharides strung together

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Glycogen

Back 18

-found to only a limited extent in meats and not at all in plants
-stores glucose for future use
- when the hormonal message arrives at the glycogen storage sites in a liver or muscle cell, enzymes respond by attacking the many branches of glycogen simultaneously, making a surge of glucose available

Front 19

Starches

Back 19

plants store glucose as starch
found in wheat, rice, yams, potatoes and peas/beans.
body hydrolyzes the starch to glucose and uses the glucose for its own energy purposes
-grains are richest in starch

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Dietary Fibers

Back 20

structural parts of plants and thus are found in all plant dreived foods-vegetables, fruits, whole grains, and legumes.
-most are polysccharides
-bonds between monosaccharides cannot be broken down by digestive enzymes in the body

Front 21

Disaccharides

Back 21

pairs of the three monosaccharides

Front 22

condensation

Back 22

chemical reaction that links two monosaccharides together

Front 23

Hydrolysis

Back 23

to break a disaccharide in two
occur during digestion

Front 24

Maltose

Back 24

disaccharide that consists of two glucose units.
produced whenever starch break downs (carbohydrate digestion and fermentation process that yields alcohol)

Front 25

Sucrose

Back 25

Fructose and Glucose
tastes sweet, reason why fruits taste sweet

Front 26

Lactose

Back 26

galactose and glucose
principle carb of milk, known as milk sugar, contributes half of the energy provided by fat free milk

Front 27

Polysaccharides

Back 27

contain many glucose units and in some cases a few other monosaccharides strung together

Front 28

Glycogen

Back 28

-found to only a limited extent in meats and not at all in plants
-stores glucose for future use
- when the hormonal message arrives at the glycogen storage sites in a liver or muscle cell, enzymes respond by attacking the many branches of glycogen simultaneously, making a surge of glucose available

Front 29

Starches

Back 29

plants store glucose as starch
found in wheat, rice, yams, potatoes and peas/beans.
body hydrolyzes the starch to glucose and uses the glucose for its own energy purposes
-grains are richest in starch

Front 30

Dietary Fibers

Back 30

structural parts of plants and thus are found in all plant dreived foods-vegetables, fruits, whole grains, and legumes.
-most are polysccharides
-bonds between monosaccharides cannot be broken down by digestive enzymes in the body

Front 31

soluble fibers

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dissolve in water
commonly found in oats, barley, legumes, and citrus fruits
protect against heart disease and diabetes by lowering blood cholesterol and glucose levels

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viscous fibers

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froms a gel

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fermentable

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easily digested by bacteria in the colon

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insoluble fibers

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-do not dissolve in water
-found in whole grains and vegetables
-promote bowel movements, alleviate constipation, and prevent diverticular disease

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Phytic acid

Back 35

not a dietary fiber, component of plant seeds.
-capable of binding minerals in insoluble complexes in the intestine, which the body excretes unused

Front 36

Carbohydrate Digestion and Absorption

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break down sugars and starches into small molecules-chiefly glucose-that the body can absorb and use.
-the large molecules require extensive breakdown
-disaccharides need only be broken once
-monosaccharides are not broken up at all

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Carbohydrate Digestion

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when a person eats food containing starch, enzymes hydrolyze the long chains to shorter chains, the short chains to disaccharides, and then disaccharides to monosaccharides

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Digestion- Mouth

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chewing, the salivary enzyme AMYLASE starts to work, hydrolyzing starch to shorter polysaccharides and to the disaccharide maltose

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Digestion- Stomache

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the swallowed bolus mixes with the stomach's acid and protein digesting enzymes, which inactivate salivary amylase.

Front 40

Digestion- Small Intestine

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pancreatic amylase enters the intestine via the pancreatic duct and continues breaking down the polysaccharides to shorter glucose chains and maltose.

Front 41

Maltase

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breaks maltose into 2 glucose molecules

Front 42

Sucrase

Back 42

breaks sucrose into 1 glucose and one fructose molecule

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Lactase

Back 43

breaks lactose into one glucose and one galactose molecule