Photosynthesis process by which plants use energy from the sun to synthesize energy yielding compounds such as use CO2 water and energy to produce glucose glucose Glucose is stored in the leaf but undergoes further metabolism to form starch and fiber plant Glucose can be transformed into protein Glucose is a primary energy source for body cells Carbohydrates main fuel source for some cells in a form of blood glucose and glycogen which is stored in the liver and muscles Muscles rely on a dependable supply of carbs Regular intake is important because liver glycogen stores are depleted within 18 hours if no carb is consumed Carbs concept map simple carbs monosaccharides combine to form Disaccharides found in table sugar sucrose from breakdown of starch Maltose found in milk Lactose complex carbs Polysaccharides Made in plants Starches Straight chain Amylose branched Amylopectine indigestible by humans Fibers souluable pectins insoluble cellulose made in animals Glycogen Glycogen carbohydrate made of multiple units of glucose with highly branched structure It s a storage form of glucose in humans and is synthesized and stored in the liver and muscles Can maintain blood glucose concentration in times when you have not eaten for several hours or not enough supply of carbohydrates Starch Carbs made of multiple units of glucose attached together in a form the body can digest Plants store carbs in two forms of starch are amylose and amylopectine Also known as complex carbs Simple Carbohydrates sugars Complex Carbs polysaccharides amylose and amylopectin Simple sugars Monosaccharaides and disaccharides contain only one or two sugar units Fiber substances in plant foods that aren t digested Viscous Fiber fiber that is readily fermented by bacteria in the large intestine Functional fiber fiber added to foods that have been shown to provide health benefits Cellulose undigestible nonfermentable straight chain polysaccharide made of glucose molecules Lignins nonfermentable fiber made up of noncarbohdrates found in whole grains and wheat bran Pectine a viscous fiber containing chains of galaturic acid and monosaccharides found between plant cell walls Mucilages a viscous fiber consisting of chains of galactose mannose and other monosaccharides found in seaweed Hemicellulose nonfermentables fiber Wheat rye rice vegetables Monosaccharaides simple sugar such as glucose that is not broken down further during digestion Most common in foods are glucose fructose and galactose Fructose Six carbon monosaccharides that usually exists in a ring form Found in fruits and honey known as fruit sugar glucose sucrose Sucrose Fructose glucose Maltose Glucose glucose Galactose Six carbon closely related to glucose lactose Lactose Glucose galactose known as milk sugar After lactose is digested and absorbed galactose arrives in the liver Disaccharides formed when 2 monosaccharides combine In food are sucrose lactose and maltose which all contains glucose Found in sugarcane sugar beans honey and maple sugar Animals do not produce sucrose or much of any carbs except glycogen Polysaccharides carbs containing many glucose units may contain 10 to 1000 Found in grains vegetables and fruits Amylopectin Digestible branched chain type of starch composed of glucose units Digests more rapidly and raises blood glucose more than amylose because it provides more sites ends of enzymes action Makes up 80 of digestible starches in the diet Amylose long straight chain of glucose units comprises 20 of the digestible starch found in vegetables beans breads pasta and rice High fructose corn syrup made by enzymatic process that converts some of the glucose in cornstarch into fructose Inexpensive and abundant Nutritive Sweeteners provide calories for the body Monosaccharaides and disaccharides Non nutritive Sweeteners an alternative sweetener which provides no calories Sugars A simple carbohydrate six carbon ring structure Primarily sugar in the diet is sucrose glucose fructose Sugar alcohols alternative sweeteners that enable people with diabetes to enjoy sugar while controlling their diet Sorbitol and xylitol absorbed and metabolized to glucose more slowly than simple sugars Saccharin alternative sweetener that yields no energy to the body 300 times sweeter than sucrose Sweet and Low Aspartame alternative sweetener made of 2 amino acids and methanol 200 times sweeter than sucrose Equal Sucralose alternative sweetener that has chlorines in place of 3 hyroxyl 600 times sweeter than sucrose Neotame nonnutritive sweetener that is aprox 7000 13 000 times sweeter than table sugar Tagatose simple sugar fructose used in ready to eat breakfast fermentation in large intestines Acesulfame k alternative sweetener that yields no energy to the body 200 times sweeter than sucrose Stevia alternative sweetener derived from south American shrub 100 300 times sweeter Phenylketonuria disease caused by a defect in the livers ability to metabolize the amino acid phenylalanine into amino acid tyrosine Untreated toxic by products of phenylalanine build up in the body and lead to mental retardation How does CHO and fiber digested and absorbed Mouth some starch is broken down to maltose by salivary amylase stomach salivary amylase is inactivated by strong acid in the stomach No further digestion occurs in the stomach pancreas enzymes from pancreas break down starch into maltose in the small intestines small intestine enzymes in the wall of the small intestine break down the disaccharides sucrose lactose and maltose into monosaccharides absoption of glucose fructose and galactose into the blood to be take to the liver via portal vein large intestine viscous fiber is fermented into various acids and gases by bacteria in the large intestines rectum and anus nonfermentable fiber escapes digestion and is excerted in feces but little other dietary carbs remains What are the consequences of lactose intolerance and benefits of functional fibers Symptoms such as abdominal gas bloating cramps and diarrhea appear as result of severe lactose maldigestion Caused by undigested lactose Functional fibers stimulates the growth or activity of beneficial bacteria in the large intestine and therefore promote the hosts health Identify the function of CHO and problems resulting from eating too little and too much CHO Primary fuel for CNS RBC and muscles too little loss of muscle tissue too much risk of heart disease and obesity Describe the glucose tolerance test Describe the
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