Nutrition CHO

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Author:
tville01
ID:
162228
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Nutrition CHO
Updated:
2012-07-12 09:06:12
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Nutrition CHO
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Nutrition CHO
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  1. What is the primary source of food carbohydrates
    plants
  2. What is the recommended daily CHO intake
    • 45-65%
    • 130g/day
  3. glucose, fructose, and galactose are examples of what type of CHO
    monosaccharides
  4. sucrose, maltose, and lactose are examples of what type of CHO
    disaccaride
  5. starch, fiber, and glycogen are examples of what type of CHO
    polysaccharides
  6. Where is glycogen stored
    liver and muscles
  7. What is a simple CHO
    • monosacchrides
    • disaccharides
  8. What are complex CHO
    polysacchrides
  9. What is the main function of CHO
    energy
  10. If there is an inadequate source of CHO what occurs
    fats and proteins get broken down
  11. What happens during glucogenisis
    ketones form which can cause acidosis
  12. process of converting glucose into glycogen
    glycogenisis
  13. How much glycogen can the liver and muscles store
    • muscles= 150g(600kcal)
    • liver= 90g(360 kcal)
  14. Fat storage is
    irreversible
  15. Where does CHO breakdown begin and end
    • begins in mouth
    • ends in small intestine
  16. What completes the converion of disacchride and polysacchrides
    pancreatic amalyse
  17. lactase breaks down
    lactose
  18. sucrase breaks down
    sucrose
  19. maltase breaks down
    maltose
  20. What is the acceptable fasting blood glucose level
    70-100mg/dl
  21. blood glucose sources are
    • CHO
    • non CHO
  22. What provides blood glucose after digestion and absorption
    • dietary starches
    • simple CHO
  23. process of converting glycogen from liver and muscles into glucose
    glycogenisis
  24. process of producing glucose from fat and protein
    glucogenisis
  25. glycogen is what type of blood glucose source
    non CHO
  26. What is the glycemic index
    ranking the effect of CHO foods on the blood glucose level
  27. The ____ the glycemic number the better it is for you
    lower
  28. What factors can affect a foods glycemic index
    • physical form
    • fat & protein content
    • ripeness
    • fiber content
    • botanic varitey
  29. Why does the fat & protein content, and fiber content affect the glycemic index
    they slow digestion
  30. The more ripe a food is the ______ the glucose content will be
    higher

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