Module 2 - Carbohydrates

Front 1

Organic compounds in the plant kingdom which contain elements

Back 1

Protein

Front 2

Starches and sugars which fumished the major source of energy and form the bulk of the diet.

Back 2

Protein

Front 3

Acronym of protein ___ in a ___ ratio of __ to ___

Back 3

C.H.O in a 2:1 ratio of H to O

Front 4

for cardiac therapy, components of steroid and adrenal hormones

Back 4

Glucosides

Front 5

for "insulin clearance test" for kidney function

Back 5

Insulin

Front 6

prevents blood clotting

Back 6

Heparin

Front 7

Important in Drug therapy

Back 7

Heparin

Insulin

Glucosides

Front 8

primary source of energy for the body cells (must be kept constant)

Back 8

Glucose

Front 9

Food sources of carbohydrates

Back 9

Sugars

Fruits

Cereals & grains

Root crops & other

Milk

Front 10

Example of sugars

Back 10

Empty calories

brown or refined sugar.

candies, jams. Molasses, soft drinks

Front 11

Example of fruits

Back 11

Dried, fresh, sweetened canned

Front 12

Example of cereals & grains

Back 12

starches

flours, cereals, noodles

Front 13

Example of root crops & other

Back 13

VEGETABLES

Front 14

SIMPLEST FORM OF SUGAR WHICH CANNOT BE HYDROLIZED INTO SIMPLER FORMS

Back 14

Monosaccharides

Front 15

most important monossacharide

Back 15

Hexoses

Front 16

DEXTROSE OR BLOOD SUGAR

Back 16

Glucose

Front 17

levulose of fruit sugar

Back 17

Fructose

Front 18

hydrolyzed from lactose

Back 18

Galactose

Front 19

non nutritional value

Back 19

Mannose

Front 20

Function of carbohydrates

Back 20

Chief source of energy

Body distribution

Protein sparer

Regulator of intestinal peristalsis

Provides palatability & sweetness to food

Front 21

Least expensive source of energy

Back 21

Chief source of energy

Front 22

Body distribution of carbohydrates CHO In the body as glycogen Is ____ ; in the ilveris _____

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CHO In the body as glycogen Is 300 to 350 am; in the ilveris 100gms

Front 23

Energy needs are always given priority

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Protein sparer

Front 24

to prevent accumulation of ketone bodies

Back 24

Regulator of fat metabolism

Front 25

How many grams in CHO in the diet will prevent ketosis

Back 25

50gms of CHO

Front 26

provides bulk in the form of fiber/roughage which ald in the normal elimination

Back 26

Regulator of Intestinal peristalsis

Front 27

affects food consumption and We must not lack of carbohydrates

Back 27

Provides palatability & sweetness to food

Front 28

it is carbon sugar and can be synthesized in the body essential component of nucleic acid and co enzyme like ATP, NAD, FAD

Back 28

Pentoses

Front 29

What is glucose derivatives of carbohydrates

Back 29

Sorbitol

Mannitol

Xylitol

Glycerol

Inositol

Ascorbic acid

Front 30

has sweetening power similar to glucose but is slowly absorbed and has little effect on blood sugar levels.

Back 30

Sorbitol

Front 31

useful in weight reduction and in preparation of diabetic food when it comes to glucose derivatives

Back 31

Sorbitol

Front 32

poorly absorbed ½ the calorie per gram of glucose. Used as food ingredient when it comes to glucose derivatives

Back 32

Mannitol

Front 33

with equal sweetness as sucrose

• Chewing gum

Back 33

Xylitol

Front 34

3-C alcohol which is a component of glycerine

Back 34

Glycerol

Front 35

alcohol related to hexoses

Back 35

Inositol

Front 36

hexose derivatives synthesized by plants

Back 36

Ascorbic acid

Front 37

yields 2-10 simple sugars upon hydrolysis

Back 37

Oligosaccharides

Front 38

Types of Oligosaccharides

Back 38

Disaccharides

Trisaccharides

Tetrasaccharides

Front 39

Types of disaccharides

Back 39

Sucrose

Maltose

Lactose

Front 40

yields glucose and fructose after hydrolysis

Back 40

Sucrose

Front 41

found in molasses, maple syrup, sugar cones, or beets

Back 41

Sucrose

Front 42

Known as table sugar

Back 42

Sucrose

Front 43

Known as malt or grain sugar

Back 43

Maltose

Front 44

yields two molecules or glucose and derived from digestion of starch, for infant feeding because it is not readily fermented

Back 44

Maltose

Front 45

Known as milk sugar

Back 45

Lactose

Front 46

least sweet; hydrolyzed to glucose and galactose and also for high carbohydrate feeding

Back 46

Lactose

Front 47

Raffinose from sugar beets or Melezitose from honey

Back 47

Trisaccharides

Front 48

Stachyose from peas, beets and lima beans

Back 48

Tetrasaccharides

Front 49

Complex carbohydrates made up of many monosaccharides unit.

Back 49

Polysaccharide

Front 50

Types of polysaccharide

Back 50

Starch

Dextrin

Glycogen

Cellulose

Hemicellulose

Pectins

Insulin

Front 51

Storage form of carbohydrates in plants and vields merl

Back 51

Starch

Front 52

A units of glucose upon complete hydrolysis

Back 52

Starch

Front 53

yields dextin and maltose upon partial hydrolysis

Back 53

Starch

Front 54

found in grains, tuba, seeds root, and unripe fruit valuable contributor to the energy content of the diet

Back 54

Starch

Front 55

Intermediate products in the breakdown of starch in the process of digestion

Back 55

Dextrin

Front 56

used in postage stamp

Back 56

Dextrin

Front 57

found in flour when browned or bread is toasted

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Dextrin

Front 58

Known as animal starch

Back 58

Glycogen

Front 59

supplies energy to nearby tis during exercise and work

Back 59

Muscle glycogen

Front 60

converted to glucose for circulation to different parts of the body

Back 60

Liver glycogen

Front 61

2 forms of glycogen

Back 61

Muscle glycogen

Liver glycogen

Front 62

indigestible, resistant to digestive enzyme

Back 62

Cellulose

Front 63

contributes to bulk diet

Back 63

Cellulose

Front 64

indigestible and found in agar, pectins, woody fibers, leaves and stems

Back 64

Hemicellulose

Front 65

can be hydrolyzed by dilute acids

Back 65

Hemicellulose

Front 66

found in fruits

Back 66

Pectins

Front 67

posses property of forming bulk by absorbing and swelling into a colloidal mass which exerts laxative effect. thickener, binder in forming food gel

Back 67

Pectins

Front 68

Is pectins indigestible or digestible

Back 68

Indigestible

Front 69

Is hemicellulose indigestible or digestible

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indigestible

Front 70

Is cellulose indigestible or digestible?

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indigestible

Front 71

Importanflin medicine and nursing

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Insulin

Front 72

used to test for renal function

Back 72

Insulin

Front 73

from onion and garlic

Back 73

Insulin

Front 74

CLINICAL MANIFESTATION OF FAULTY INTAKE OF CARBOHYDRATES

Back 74

Inadequate intake

Excessive intake

Front 75

What are Inadequate intake

Back 75

Weight loss

Retarded growth

Low blood sugar level

Front 76

Where are excessive intake

Back 76

Gas formation

Gastric mucosa irritation

High blood triglyceride level

Obesity

Denial caries

Front 77

DISEASES ASSOCIATED WITH FAULTY CARBOHYDRATE METABOLISM

Back 77

Dental caries

Obesity

Cardio-vascular disease

Diabetes mellitus

Galactosemia

Disacchride intolerance

Front 78

Factors that lower Blood Sugar level:

Back 78

Prolonged under nutrition

Increased exercise

Poor absorption of glucose

Liver damage

Kidney malfunction

Hormonal deficiency-adrenal insufficiency, hypothyroidism, anterior pituitary insufficiency

Front 79

FACTORS THAT INCREASE BLOOD SUGAR LEVEL

Back 79

Excessive carbohydrate intake

Reduce physical activity

Increase glucose absorption

Liver disease or damage

Diabetes mellitus

Increased anterior pituitary and hyperactive adrenal cortex hormone

Fright

Anger

Tension/stress

Front 80

Factors that maintain Blood Sugar Level

Back 80

Reversible glycogen - glucose reaction

Conversion of carbohydrate to fats

Excretion of glucose

Glycogen formation in muscle and glycogen utilization.

Utilization of carbohydrate by other tissues

Front 81

6 carbon sugar; most important

monosaccharide

Back 81

Hexoses

Front 82

● Physiologic sugar

● “Dextrose” or “blood sugar”

● Important in human metabolism

Back 82

Glucose

Front 83

● “Levulose of fruit sugar”

● Sweetest of all sugar; from

honey and fruits

Back 83

Fructose

Front 84

● “Hydrolyzed from lactose”

Back 84

Galactose

Front 85

“Non-nutritional value” Poorly absorbed

Back 85

Mannose

Front 86

“Non-nutritional value” Poorly absorbed

Back 86

Mannose

Front 87

Five (5) carbon sugar; can be

synthesized in the body; essential component of nucleic acid and co-enzyme like ATP, NAD, FAD

Back 87

Pentoses

Front 88

“Non-nutritional value” Poorly absorbed

Back 88

Mannose

Front 89

Five (5) carbon sugar; can be

synthesized in the body; essential component of nucleic acid and co-enzyme like ATP, NAD, FAD

Back 89

Pentoses

Front 90

Has sweetening power similar to glucose but is slowly absorbed and has little effect on blood sugar levels

Back 90

Sorbitol

Front 91

“Non-nutritional value” Poorly absorbed

Back 91

Mannose

Front 92

Five (5) carbon sugar; can be

synthesized in the body; essential component of nucleic acid and co-enzyme like ATP, NAD, FAD

Back 92

Pentoses

Front 93

Has sweetening power similar to glucose but is slowly absorbed and has little effect on blood sugar levels

Back 93

Sorbitol

Front 94

● Poorly absorbed

● 1⁄2 the calorie per gram of glucose

● Used as a food ingredient

Back 94

Mannitol

Front 95

“Non-nutritional value” Poorly absorbed

Back 95

Mannose

Front 96

Five (5) carbon sugar; can be

synthesized in the body; essential component of nucleic acid and co-enzyme like ATP, NAD, FAD

Back 96

Pentoses

Front 97

Has sweetening power similar to glucose but is slowly absorbed and has little effect on blood sugar levels

Back 97

Sorbitol

Front 98

● Poorly absorbed

● 1⁄2 the calorie per gram of glucose

● Used as a food ingredient

Back 98

Mannitol

Front 99

● With equal sweetness as

sucrose

● Sugar that you can find in

chewing gum

Back 99

Xylitol

Front 100

“Non-nutritional value” Poorly absorbed

Back 100

Mannose

Front 101

Five (5) carbon sugar; can be

synthesized in the body; essential component of nucleic acid and co-enzyme like ATP, NAD, FAD

Back 101

Pentoses

Front 102

Has sweetening power similar to glucose but is slowly absorbed and has little effect on blood sugar levels

Back 102

Sorbitol

Front 103

● Poorly absorbed

● 1⁄2 the calorie per gram of glucose

● Used as a food ingredient

Back 103

Mannitol

Front 104

● With equal sweetness as

sucrose

● Sugar that you can find in

chewing gum

Back 104

Xylitol

Front 105

Three (3) carbon alcohol which

is a component of glycerine

Back 105

Glycerol

Front 106

“Non-nutritional value” Poorly absorbed

Back 106

Mannose

Front 107

Five (5) carbon sugar; can be

synthesized in the body; essential component of nucleic acid and co-enzyme like ATP, NAD, FAD

Back 107

Pentoses

Front 108

Has sweetening power similar to glucose but is slowly absorbed and has little effect on blood sugar levels

Back 108

Sorbitol

Front 109

● Poorly absorbed

● 1⁄2 the calorie per gram of glucose

● Used as a food ingredient

Back 109

Mannitol

Front 110

● With equal sweetness as

sucrose

● Sugar that you can find in

chewing gum

Back 110

Xylitol

Front 111

Three (3) carbon alcohol which

is a component of glycerine

Back 111

Glycerol

Front 112

Alcohol-related to hexoses

Back 112

Inositol

Front 113

“Non-nutritional value” Poorly absorbed

Back 113

Mannose

Front 114

Five (5) carbon sugar; can be

synthesized in the body; essential component of nucleic acid and co-enzyme like ATP, NAD, FAD

Back 114

Pentoses

Front 115

Has sweetening power similar to glucose but is slowly absorbed and has little effect on blood sugar levels

Back 115

Sorbitol

Front 116

● Poorly absorbed

● 1⁄2 the calorie per gram of glucose

● Used as a food ingredient

Back 116

Mannitol

Front 117

● With equal sweetness as

sucrose

● Sugar that you can find in

chewing gum

Back 117

Xylitol

Front 118

Three (3) carbon alcohol which

is a component of glycerine

Back 118

Glycerol

Front 119

Alcohol-related to hexoses

Back 119

Inositol

Front 120

Hexose derivatives synthesized

by plant

Back 120

Ascorbic acid

Front 121

“Non-nutritional value” Poorly absorbed

Back 121

Mannose

Front 122

Five (5) carbon sugar; can be

synthesized in the body; essential component of nucleic acid and co-enzyme like ATP, NAD, FAD

Back 122

Pentoses

Front 123

Has sweetening power similar to glucose but is slowly absorbed and has little effect on blood sugar levels

Back 123

Sorbitol

Front 124

● Poorly absorbed

● 1⁄2 the calorie per gram of glucose

● Used as a food ingredient

Back 124

Mannitol

Front 125

● With equal sweetness as

sucrose

● Sugar that you can find in

chewing gum

Back 125

Xylitol

Front 126

Three (3) carbon alcohol which

is a component of glycerine

Back 126

Glycerol

Front 127

Alcohol-related to hexoses

Back 127

Inositol

Front 128

Hexose derivatives synthesized

by plant

Back 128

Ascorbic acid