Carbohydrates chapter 5

• What are the two types of simple sugars?

  1.Monosaccharides

  2.Disaccharides
• Monosaccharides

  Single sugars

  glucose
• Disaccharides

  Double sugars (made of two monosaccharides)
• What are the three most common monosaccharides?

  1. glucose

  2. fructose

  3. galactose
• Glucose 


  most ABUNDANT monosaccharide

  “Blood sugar”
• Polysaccharides


  Complex carbohydrates

  Many glucose molecules linked together
• Fructose 


  Found in fruits, veggies, honey & high-fructose corn syrup
• Galactose 


  Combined with glucose to form lactose
• What are the three most common disaccharides?

  1. maltose

  2. sucrose

  3. lactose
• Maltose

  2 glucose molecules

  ex: seeds & alcoholi beverages
• Sucrose

  1 molecule glucose + 1 molecule fructose

  table sugar
• Lactose

  1 molecule glucose + 1 molecule galactose

  milk & milk products
• oligosaccharides

  Raffinose

  Stachyose
• Starch

  Digestible polysaccharide

  Form of glucose in plants

  Ex: potatoes, beans, bread, pasta, rice
• Glycogen

  Digestible polysaccharide

  Form of carbohydrates in humans and animals

  linked by alpha bonds
• Fiber 


  indigestible polysaccharide
• Insoluble fibers


  Don’t dissolve in water

  Form STRUCTURAL part of plant cell
• Soluble fibers


  Dissolve in water (thickening food products)

  Found INSIDE & AROUND plant cells
• Non-Nutritive alternative sweeteners

  Provide no food energy

  very-low calorie or non-calorie sugar substitutes
• Non-Nutritive alternative sweeteners are indicated by an acceptable daily intake (ADI) guidelines
• Saccharin (non-nutritive alternative)


  OLDEST alternative sweetener

  tabletop sweetener in foods and beverages
• Aspartame (non-nutritive alternative)


  Sweetened beverages, gum, cookies

  160 to 220 times sweeter than sucrose
• Sucralose (non-nutritive alternative)

  Ex: Splenda

  made from sucrose
• Stevia (non-nutritive alternative)


  Plant from Amazon rain forest

  used in beverages and dietary supplements
• True or false. Fiber is considered a complex carbohydrate

  TRUE
• Adequate Intake (AI) for fiber before age 50 women

  25 g
• Adequate Intake (AI) for fiber before age 50 men

  38g
• Whole-Wheat Flour 


  ensures product is truly whole wheat bread, and contains more fiber
• Gluconeogenesis

  Amino acids are used to form glucose when not enough carbohydrates are consumed
• Insulin


  If consumption is low it decrease
• Satiety 


  Hormone that signals fullness
• CHOs are involved in the following function expect

  Stimulating muscle tissue growth
• Salivary Amylase 


  In saliva

  Breaks starch into smaller polysaccharides and disaccharides
• Pancreatic Amylase

  In small intestine further break down starch into disaccharides
• Most carbohydrate digestion and absorption take place in

  Small intestine
• High-Fiber diets 


  Above 50 to 60 g/day
• Lactase

  Production begins to decrease after early childhood
• Hyperglycemia

  High blood glucose levels

  more common

  diabetes/metabolic syndrome
• Hypoglycemia

  Low blood glucose levels

  people with/without diabetes
• Normal fasting blood glucose levels

  70-100mg/dl