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Nutrients & their Metabolism

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Total cards: 24•Content version: v4•Public deck•Updated: 8/1/2026

Card preview (24)

#1
Front (Question)

What are the important dietary CHO categorised into?

Back (Answer)

Monosaccharides Disaccharides + oligosaccharides Polysaccharides

#2
Front (Question)

How many carbons can monosaccharides have?

Back (Answer)

3 to 7

#3
Front (Question)

What are the most important monosaccharides?

Back (Answer)

The 6C hexoses: • Glucose • Galactose • Fructose

#4
Front (Question)

What is the most important monosaccharide

Back (Answer)

alpha-D-glucose

#5
Front (Question)

What is the sweetest monosaccharide?

Back (Answer)

Fructose

#6
Front (Question)

How is high fructose corn syrup manufactured enzymatically?

Back (Answer)

By changing the glucose in cornstarch to fructose.

#7
Front (Question)

What does evidence suggest about high fructose corn syrup?

Back (Answer)

That high diets of this may contribute to obesity + other health conditions i.e metabolic syndrome.

#8
Front (Question)

Where are galactose + fructose metabolised?

Back (Answer)

Liver

#9
Front (Question)

What do infants have when they are born with inability to metabolise galactose?

Back (Answer)

Galactosemia

#10
Front (Question)

What are the 3 most important disaccharides

Back (Answer)

Sucrose Lactose Maltose

#11
Front (Question)

How are disaccharides formed?

Back (Answer)

By glycosidic linked monosaccharides between the active aldehyde or ketone carbon + a specific hydroxyl on another sugar.

#12
Front (Question)

Describe what an invert sugar is

Back (Answer)

A natural form of sugar An unlinked glucose + fructose in a 1:1 ratio

#13
Front (Question)

Why is invert sugar used commercially?

Back (Answer)

Sweeter than the equal conc. of sucrose.

#14
Front (Question)

Give an example of an invert sugar

Back (Answer)

Honey

#15
Front (Question)

What are oligosaccharides

Back (Answer)

Small 3-10 monosaccharide Readily H20 soluble Often sweet

#16
Front (Question)

Define a polysaccharide

Back (Answer)

CHO w/ 10+ monosaccharide units

#17
Front (Question)

Why is amylopectin more abundant in the food supply than amylose?

Back (Answer)

Due to its larger size

#18
Front (Question)

What causes different starches to have their own unique taste, texture + absorbability?

Back (Answer)

The rel. no. of glucose units in straight (amylase) and branched configurations (amylopectin) + The degree of accessibility to digestive enzymes.

#19
Front (Question)

What does moist cooking cause for the starch granules?

Back (Answer)

Causes them to swell = Gelatinises the starch, softens + ruptures the cell wall = Making starch more digestible by pancreatic amylase.

#20
Front (Question)

Define dietary fibre

Back (Answer)

Intact plant components GI enzymes can’t digest

#21
Front (Question)

Define functional fibres

Back (Answer)

Nondigestible CHO that have been extracted or manufactured from plants

#22
Front (Question)

List some of the less soluble fibres

Back (Answer)

Cellulose Hemicellulose Lignin

#23
Front (Question)

Major function of cellulose as a less soluble fibre

Back (Answer)

⬆️ H20-holding capacity = ⬆️ fecal volume + ⬇️ gut transit time.

#24
Front (Question)

Major function of lignin as a less soluble fibre

Back (Answer)

Fermentation produces short-chain FAs associated w/ ⬇️ risk of tumor formation