Principles Of Nutrition Chapter 4

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Carbohydrates

Back 1

compounds composed of 6C 12H 6O equal monosaccharide

Simple structures usually by hexagons and pentagons which are sugars
Complex- many chains of monosachs which are starch/fibers

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Simple Carbohydrates

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Simple sugars composed of 1 or 2 monosaccharides
1=monosaccharide
2=di saccharide

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Complex Carbohydrates

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Starch/Fibers. Its arrangement and length determine type

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Monosaccharides

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1 single sugar. difference in structure determines form and levels of sweetness.

Glucose, Fructose,Galactose

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Glucose

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a monosaccharide; sometimes known as blood sugar or dextrose . It is Mildly sweet and part of all di and polosaccharides. It is the major fuel for the brain and gives immediate energy.

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Fructose

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a monosaccharide; sometimes known as fruit sugar or levulose. It is found abundantly in fruits, honey, and high fructose corn syrup. Intensely sweet

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Galactose

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a monosaccharide. almost no sweet taste. Known as milk sugar. found in lactose.

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Disaccharides

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pairs of monosaccharides linked together(2). Sucrose, Lactose, and Maltose. One molecule is always Glucose

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Condensation

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a chemical reaction in which two reactants combine to yield a larger product

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Maltose

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a disaccharide composed of two glucose units Glucose+Glucose. Product of starch breakdown in plants (germanation) and human (digestion) and during fermantation to make alchol

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Sucrose

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a disaccharide composed of glucose + fructose; commonly known as table sugar, beet sugar, or cane sugar. It also occurs in many fruits and some vegetables and grains.

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Lactose

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a disaccharide composed of glucose + galactose; commonly known as milk sugar. Main CHO in milk

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Polysaccharides

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compounds composed of many monosaccharides linked together. Digestible by human enzymes Except Fiber). Starch, Glycogen, and Fibers

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Glycogen

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polysaccharide composed of glucose; manufactured and stored in the liver and muscles as a storage form of glucose. it is not a significant food source of carbohydrate and is not counted as one of the complex carbohydrates in foods.
easily broken down to release energy due to its many branches.

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Starches

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plant polysaccharides composed of glucose
grains- the richest food source along with legumes and tublars. Amylose in straight chain form. amylopectin in branched chain form
45-65% of Kcal 4Kcal per gram

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Dietary Fibers

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in plant foods, the nonstarch polysaccharids that are not digested by human digestive enzymes, although some are digested by GI tract bacteria. 25-38g w/ suffiecient fluid

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Dietary Fibers

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These include cellulose, hemicelluloses, pectins, gums, and mucilages and the nonpolysaccharides lignins, cutins, and tannins.

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Soluble Fibers

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Indigestible food components that dissolve in water to form a gel. An example is pectin from fruit, which is used to thicken jellies. found In fruits, oats, barley, and legumes. slows digestive tract and delays glucose absorption. Helps control diabetes. Lower blood cholestrol level

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Insoluble Fibers

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Indigestible food components that do not dissolve in water. Examples include the tough, fibrous structures found int the strings of celery and the skins of corn kernels.
Vegetables, wheat, cereal. lowers risk of colon cancer . increases fecal weight. Satiey value

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Phytic Acid

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A nonnutrient component of plant seeds. It occurs in the husks of grains, legumes and seeds and is capable of binding minerals such as zinc, iron, calcium, magnesium, and copper in insoluble complexes in the intestine, which the body excretes unused.

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Amylase

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an enzyme that hydrolyzes starch(amylose). It is a carbohydrase, and enzyme that breaks down carbohydrates.

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Satiety

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the feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal. It determines how much time passes between meals.

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Maltase

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An enzyme that hydrolyzes maltose

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Sucrase

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an enzyme that hydrolyzes sucrose

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Lactase

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an enzyme that hydrolyzes lactose

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Lactose Intolerance

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a condition that results from the inability to digest the milk sugar lactose; characterized by bloating, gas, abdominal discomfort, and diarrhea. It differs from milk allergy, which is caused by an immune reaction to the protein milk

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Lactase Deficiency

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a lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides (glucose and galactose)

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Gluconeogenesis

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the making of glucose from a noncarbohydrate source

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Protein-sparing action

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the action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes

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Ketone Bodies

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the product of the incomplete breakdown of fat when glucose is not available tin the cells

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Ketosis

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an undesirably high concentration of ketone bodies int eh blood and urine.

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Acid-base balance

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the equilibrium in the body between acid and base concentrations

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Insulin

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a hormone secreted by special cells in the pancreas in response to (among other things) increased blood glucose concentration. It's primary role is to control the transport of glucose from the bloodstream into the muscle and fat cells.

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Glucagon

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a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration and elicits release of glucose from liver glycogen stores

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Epinephrine

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a hormone of the adrenal gland that modulates the stress response; formerly called adrenaline. When administered by injection, it counteracts anaphylactic shock by opening the airways and maintaining heartbeat and blood pressure.

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Diabetes

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a chronic disorder of carbohydrate metabolism, usually resulting from insufficient or ineffective insulin

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Type 1 Diabetes

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the less common type of diabetes in which the pancreas fails to produce insulin

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Type 2 Diabetes

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the more common type of diabetes in which the cells fail to respond to insulin

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Hypoglycemia

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An abnormally low blood glucose concentration

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Glycemic Response

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the extent to which a food raises the blood glucose concentration and elicits and insulin response

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Dental Caries

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Decay of teeth

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Dental Plaque

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a gummy mass of bacteria that grows on teeth and can lead to dental caries and gum disease

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Acceptable Daily Intake (ADI)

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the estimated amount of a sweetener that individuals can safely consume each day over the course of a lifetime without adverse effect

Front 44

Name 6 simple carbohydrates and their structure.

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1) Glucose (C6,H12,O6)
2) Fructose (C6,H12,O6)
3) Galactose (C6,H12,O6)
4) Maltose (glucose + glucose)
5) Sucrose (glucose + fructose)
6) Lactose (glucose + galactose)

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Name 3 types of polysaccharides that are important in nutrition and what they are made of.

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1) Glycogen (human way of storing glucose)
2) Starches (plant way of storing glucose)
3) Fiber (structural part of plants, glucose but bonds can not be readily broken down)

Front 46

the simple sugar found in fruit, honey, and high fructose corn syrup is what?

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fructose

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Amylose and amylopectin are 2 types of what?

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Starches

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Cellulose, hemicellulose, and lignin are examples of what?

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Insoluble fibers

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Gum, pectin, and mucilage are examples of what?

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Soluble fibers

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What is the main function of carbohydrates in the body?

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Energy

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What are 2 secondary functions of carbohydrates in the body?

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Protein sparing and sweetener

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What problems result when insufficient intake of carbohydrates occurs?

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Gluconeogensis and Ketosis

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How many carbohydrates are needed per day to prevent gluconeogenesis and ketotis?

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100 g

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What are some beneficial effects of dietary fiber?

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1) Promotes softer, larger stool and regularity
2) Slows glucose absorption
3) Reduces blood cholesterol
4) Reduces heart disease
5) Reduces hemorrhoids and diverticula

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What is the RDA for carbohydrates?

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130 g/day

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What percent of your dietary intake should be carbohydrates?

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45-65%

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What is the RDA for fiber?

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21-38 g/day

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What is lactose intolerance?

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the reduction of the enzyme lactase in the body either from loss of the enzyme or injury to the small intestine from antibiotics or radiation

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What can you do if you are lactose intolerant?

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determine how much you can tolerate (typically 1/2 cup), eat dairy with fat, cheese and yogurt are usually tolerated well, and try Lactaide

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What organs maintain blood glucose homeostasis (regulating Mechanisms)

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pancreas releases glucagon and insulin
liver regulates glucose that enters the blood stream

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What does insulin do?

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reduces gluconeogenesis,
increase glucose uptake by the cells
promotes glucogen synthesis
Net effect is decreased blood sugar

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What does glucagon do?

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breaks down glycogen
enhances gluconeogenesis
Net effect of increasing blood sugar

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Sugar alcohols

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Sugar substitute
Sorbitol - can cause GI upset Diarrea and abdomnal pain.

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Aspartame

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Sugar substitute
Nutra Sweet and equal- altered ammino acids. Can be dangerous for people with PKU

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Acesulfame-k

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Sugar substitute.
possible problem with sulfite sensitivitey

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Cyclamate and Saccharin

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Cyclamates banned in US- poss cancer risk

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Sucralose

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Splenda- modified sucrose. not digested

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Sugar Substitute

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Man made with little to know Kcal

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Cellulose

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fiber. vegetables, fruit and legumes insoluble

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Hemicellulose

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fiber found in cerals both soluble and insoluble

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Pectins

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fruits and veggies soluble

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gums/mucilages

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additive for food industry as stablizers. soluble

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Insoluble rice bran

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rice bran is insoluble and lowers blood chol. levels

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excessive fiber intake may cause

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may abstract bowel movement with inuffiecient fluid. low intake of fluid due to its bulk= low nutrient intake. may interfere with some mineral absorptions. 2005 Dietary Guidelines 1/2 of grain should be whole grains

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Blood Glucose levels

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Normal - 70-100mg/dl
Prediabetic- 100-125mg/dl
diabetic126mg/dl

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Metabolic Syndrome

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excess fat and insulin resistant related to type 2 diabetes. risk high blood pressure and high blood chol.

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Acute diabetes

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most often seen and more severe in type 1 diabetes. results from cell breakdown of protein and fat to produce enrgy= ketones. disrupts acid balance.

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chronic diabetes

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blood vessel and nerve damage =loss of nerve circulation. nerves dont function. poor healing rate. eye and kidney damage. heart failure.