Diet 214 Chapter 4

Front 1

Food CHO come primarily from _______

Back 1

plant sources

Front 2

process by which plants capture energy from sun and chemically store as CHO

Back 2

Photosynthesis

Front 3

Carbohydrates are organic compounds composed of

Back 3

carbon, hydrogen, and oxygen in form of simple carbohydrates or sugars

Front 4

Simple carbohydrates, when linked together, form_____.

Back 4

monosaccharides, disaccharides, and polysaccharides

Front 5

_____: a single CHO unit; _____,_____, and _______.

Back 5

Monosaccharide
-Frutose, glucose, and galactose

Front 6

____: two single CHO units bound together; _________, ________, and ________

Back 6

Disaccharide
-sucrose, maltose, and disaccharides

Front 7

______: many units of monosaccharides joined together; starch and fiber are food sources, and glycogen, a storage form in _____ and _____

Back 7

Polysaccharide
-liver and muscles

Front 8

Three sizes of CHO divided into two classifications:
1._____
2._____

Back 8

1.Simple carbohydrates
2.Complex carbohydrates

Front 9

Simple carbohydrates are ____ while complex carbohydrates are ______.

Back 9

-monosaccharides and disaccharides
-polysaccharides

Front 10

A carbohydrates main functions as a nutrient within the body are: _____,_____, and _____.

Back 10

-provide energy, fiber, and naturally occurring sweeteners (sucrose and fructose)
-it is the most efficient form of energy used by body
- and the Protein-sparing effect of CHO allows protein to be used for specific protein functions

Front 11

Brain and nerve tissue depends on ____ for energy.

Back 11

glucose

Front 12

The digestive process begins in _____.

Back 12

the mouth

Front 13

Digestion begins with _____.

Back 13

hydrolysis of starch into intermediary forms of dextrin and maltose

Front 14

In the digestion process, siliva contains _____.

Back 14

amylase

Front 15

During digestion, In small intestine, intestinal enzymes and specific pancreatic amylase work on ____.

Back 15

starch intermediary products

Front 16

During digestion, enzymes hydrolyze ____ into _____. (These enzymes include lactase for lactose, sucrase for sucrose, maltase for maltose.)

Back 16

disaccharides into monosaccharides

Front 17

After active absorption process, absorptive cells take up ______.

Back 17

monosaccharides

Front 18

In absorbtion, once glucose, fructose, and galactose enter the ___, portal blood circulatory system transports to ____.

Back 18

-villi
-Liver

Front 19

Specific enzymes for disaccharides are secreted by ______.

Back 19

small intestines brush border cells

Front 20

In absorbtion, fructose and galactose are converted to _________.
This may be used immediately for energy or for glycogen formation (aka storage).

Back 20

glucose

Front 21

The storage form of glucose is ____.

Back 21

glycogen
(Glycogen: storing carbohydrates)

Front 22

_____ is CHO energy stored in liver and muscles

Back 22

glycogen

Front 23

________ hold 150 g (600 kcal) and _____ holds 90g (360 kcal) of glycogen.

Back 23

Adult muscles
-and Liver

Front 24

_________ process of converting glucose to glycogen

Back 24

Glycogenesis

Front 25

_______: primary aspect is maintenance of blood glucose homeostasis.

Back 25

Metabolism

Front 26

During metabolism, blood glucose sources may be ____.

Back 26

CHO and non-CHO
(Carbohydrate and non)

Front 27

You can increase your glycogen levels through ____ and _____; although limited energy source.

Back 27

-physical activity
-and dietary manipulations

Front 28

______________: process of converting glycogen stored in liver and muscle back to glucose.

Back 28

glycogenolysis

Front 29

______________ :process of producing glucose from fat and protein

Back 29

gluconeogenesis

Front 30

During gluconeogenesis, as fat metabolized into fatty acids and glycerol, a smaller glycerol portion can be converted by ____into ____.

Back 30

-liver
-into glycogen

Front 31

Protein may be a source of ____.

Back 31

glucose

Front 32

Some amino acids, if not used for protein structures, can be metabolized to form ____.

Back 32

glucose

Front 33

Blood glucose homeostasis= _________

Back 33

70-100mg/dL

Front 34

_______ and _____ provide blood glucose after digestion and absorbtion.

Back 34

-dietary starches
-and simple carbohydrates

Front 35

______ is a source of energy to all cells.

Back 35

blood glucose

Front 36

Blood glucose may be used immediately as _____ or converted to ______.

Back 36

-energy
-glycogen or fat

Front 37

true or false:
1. Glycogen can convert back to glucose.
2. Glucose can convert back to fat.

Back 37

1. True
2. False: conversion of glucose to fat irreversible

Front 38

Glucose is essential for brain function and cell formation during which life stages?

Back 38

pregnancy and growth

Front 39

Is glucose technically an essential nutrient? Why?

Back 39

Glucose is technically NOT an essential nutrient because it can be formed through gluconeogenesis

Front 40

Gluconeogenesis provides some glucose but not enough if ______ is insufficient.

Back 40

dietary CHO

Front 41

______ are breakdown products of fatty acid catabolism that can be used for energy

Back 41

Ketone bodies

Front 42

_____ are created when fatty acids broken down for energy when sufficient CHO unavailable

Back 42

Ketone bodies

Front 43

The Ketone bodies process of fat metabolism, however, is _______.

Back 43

incomplete

Front 44

If buildup of ketones results from the ketone body process of fat metabolism, _____ occurs, possibly leading to _____.

Back 44

-ketosis
-acid-base imbalance

Front 45

________ controls glucose metabolism and blood glucose level regulation.

Back 45

Sophisticated hormonal system

Front 46

Pancreas produces ____, a hormone that regulates blood glucose levels by LOWERING glucose levels.

Back 46

insulin

Front 47

Insulin enhances conversion of excess glucose to glycogen through ________ or to fat stored in adipose tissue.
it also _____ glucose absorption into cells and _____ glucose use as energy.

Back 47

-glycogenesis
-decreases
-increases

Front 48

Pancreas produces two hormones that function to raise glucose levels: _____ and ______

Back 48

glucagon and somatostatin

Front 49

_____stimulates conversion of liver glycogen to glucose helping to regulate glucose levels during night

Back 49

Glucagon

Front 50

_____,secreted from hypothalamus and pancreas, inhibits functions of insulin and glucagon

Back 50

Somatostatin

Front 51

Several adrenal gland hormones also role in raising blood glucose levels. _______enhances fast conversion of liver glycogen to glucose while ______function against insulin and promotes glucose formation from protein

Back 51

-Epinephrine
-Steroid hormones

Front 52

_________ level to which food _______raises blood glucose levels compared with reference food; ranking of 100 highest

Back 52

-Glycemic Index

Front 53

Low Glycemic Index Foods:___
Intermediate GI Foods:____
High GI Foods:_____

Back 53

<55
55-70
>70

Front 54

List Four factors that affect glycemic index.

Back 54

1. Physical form of food (apple compared with apple juice)
2. Fat and protein content in addition to CHO, which slows digestion
3. Ripeness- which increases glucose content (fruits and veg)
4. Fiber content- which slows digestion

Front 55

______ is the total glycemic index effect of mixed meal or dietary plan; calculated by sum of products of glycemic index for each of foods multiplied by amount of ______ in each food

Back 55

-Glycemic load
-carbohydrate

Front 56

____, often called _________, is the simple CHO that circulates in blood

Back 56

-glucose
-blood sugar

Front 57

____ is the main energy source for central nervous system and brain

Back 57

glucose

Front 58

Glucose is rapidly absorbed into _____ from _____, but needs _____ to enter cells.

Back 58

-bloodstream from intestine
-insulin

Front 59

______is the sweetest of the sugars and provides the characteristic taste of fruits and honey.

Back 59

FRUCTOSE

Front 60

When does fructose circulate in the bloodstream?

Back 60

-after absorbtion (liver rearranges into glucose)

Front 61

____ is rarely found in nature by itself, but is part of disaccharide lactose.

Back 61

galactose

Front 62

Absorbed like fructose, galactose converted to ____ by _____

Back 62

glucose by liver

Front 63

1. Three monosaccharides:
2. Three disaccharides:

Back 63

1. glucose, fructose, galactosee
2. sucrose, maltose, lactose

Front 64

____ is formed from the pairing of units of glucose and fructose, known as ___________.

Back 64

-Sucrose
-table sugar

Front 65

____and____ are two sources of sucrose; found naturally in fruits

Back 65

Sugarcane and sugar beets

Front 66

Maltose is created when 2 units of ___________ are linked.

Back 66

glucose

Front 67

Maltose is available when cereal grains are about to germinate and plant starch is broken down into maltose
Majority of maltose in human nutrition is created from ____ in ____.

Back 67

from starch breakdown in small intestine

Front 68

____ is composed of glucose and galactose.

Back 68

lactose

Front 69

_____ is the primary carbohydrate in milk so its called ____

Back 69

-lactose
-milk sugar

Front 70

_____ is a special disaccharide.

Back 70

sugar

Front 71

_____ refers to simple CHO, sucrose, white table sugar extracted from sugarcane and sugar beets and numerous sweetening agents

Back 71

sugar

Front 72

Concerns about sugar focus on :
(1)
(2)
(3)

Back 72

1. sources in food supply
2. consumption levels
3. health effects

Front 73

all forms of sugar are _____. all provide kcal and most dont contain any nutrients.

Back 73

chemically similar

Front 74

(1) Sugar sources in food supply may include:

Back 74

refined white sugar, brown sugar, dextrose, crystalline fructose, high fructose corn syrup (HFCS)

Front 75

2) National consumption levels of refined white sugar have _____, whereas consumption of high fructose corn syrup (HFCS) greatly _____ since 1970s

Back 75

-declined
-increased

Front 76

(3) Health effects include:

Back 76

nutrient displacement, dental caries, and related issues of obesity and diabetes

Front 77

HFCS is _____to produce and ____ than sugar so it is used alot.

Back 77

less expensive to produce and sweeter than sugar

Front 78

True or false: level of sugar intake has a direct link to increased risk of developing type 2 diabetes.

Back 78

false: there is no confirmed relationship

Front 79

Obesity is not only caused by high sugar intake, but also by excessive intake of kcals from energy nutrients, which is stored as ___.

Back 79

fat

Front 80

____ occurs when whole foods minimally processed, not eaten and replaced by foods containing added sugars

Back 80

nutrient displacement

Front 81

dental carries are associated with consumption of ______ leading to bacteria growth, which promotes plaque formation.

Back 81

concentrated sweets and CHO's

Front 82

List some other sweeteners:____,_____

Back 82

Sugar alcohols ,Alternative sweeteners

Front 83

_____(polyols) are nutritive sweeteners related to carbohydrates that provide 2 to 3 kcal per gram

Back 83

Sugar alcohols

Front 84

_____are nonnutritive sweeteners (or artificial sweeteners) synthetically produced to be sweet tasting but do not provide nutrients and few, if any, kcalories

Back 84

Alternative sweeteners

Front 85

Personal decision as to wellness goals are better met by consuming moderate amount of _______ or reasonable intake of ______.

Back 85

-sucrose
-alternative sweeteners

Front 86

_____are polysaccharides composed of many units of monosaccharides held together by different kinds of chemical bonds.

Back 86

Complex carbohydrates

Front 87

____ is the storage form of plant carbohydrate.
Strings of glucose that form starch are broken down by digestive tract to provide _____.

Back 87

-starch
-glucose

Front 88

_____ include grains, legumes (beans and peas), fruits, and some vegetables including carrots, some squash, parsnips, sweet potatoes, and yams.

Back 88

food sources

Front 89

what is the best food source and why?

Back 89

Grains are the best source; grain products may contain fiber if made with whole grains

Front 90

____ are a food source that are low in fat and excellent sources of fiber, iron, and protein

Back 90

Legumes (beans and peas)

Front 91

_____is carbohydrate (polysaccharide) and lignin in plant foods that cannot be digested by humans.

Back 91

Dietary fiber

Front 92

All ______ have similar functions in the human body.

Back 92

dietary fibers

Front 93

Dietary Fibers are divided into two categories based on their _______.

Back 93

solubility in fluids

Front 94

Two categories of dietary fiber are:___ and ____

Back 94

Soluble dietary fiber (Includes pectin, mucilage, psyllium seed husk, guar gum, and other gums)
and
Insoluble dietary fiber (Includes cellulose and hemicellulose)

Front 95

Soluble dietary fiber ____ in fluids. Soluble fiber _____ substances.

Back 95

-dissolves
-thickens

Front 96

Insoluble dietary fiber _____ in fluids. Insoluable fiber provides ______ for plants.

Back 96

-does not dissolve
-structure and protection

Front 97

Lignin is composed of _______ rather than carbohydrate.

Back 97

chains of alcohol

Front 98

Eating sufficient ____ appears to be a preventive factor for primary disease prevention

Back 98

fiber

Front 99

Health effects: Benefits improve _____ functioning of human body by allowing body to function more efficiently.

Back 99

physical

Front 100

Risk of developing these disorders may be decreased by regularly consuming sufficient amounts of ____, but may also develop because of genetic predisposition, environmental factors, or lifestyle behaviors.

Back 100

fiber

Front 101

Regularly eating foods high in fiber and low in fat may reduce or prevent _____.

Back 101

obesity

Front 102

When dealing with obesity, _____makes us feel fuller, so less food is consumed or replace foods higher in fat and kcal

Back 102

Fibrous food volume

Front 103

what prevents or helps with constipation?

Back 103

Fiber, particularly insoluble fiber such as wheat bran and whole grains

Front 104

less straining during constipation helps to reduce the risk of developing ____,(enlarged veins in the anus) and diverticular disease

Back 104

hemorrhoids

Front 105

____ is a disease primarily afflicting people in their 50s and 60s. It begins earlier in life because of _______.

Back 105

-Diverticular disease
-consistently low fiber intake

Front 106

What reduces the risk of developing diverticular disease and how?

Back 106

Adequate dietary fiber intake maintains segmentation muscle ability to move food mass, reducing the risk of formation of diverticula and avoiding diverticulitis

Front 107

Two potential risk factors (in regards to colon cancer) that are related to fiber intake are _____ and ____.

Back 107

high dietary fat intake and exposure to carcinogenic substances in GI

Front 108

______ tend to replace high-fat foods when it comes to colon cancer.

Back 108

Fiber foods (Fiber-containing foods such as fruits and vegetables may contain other substances that may be protective for the colon.)

Front 109

_____ also speeds movement of substances through GI tract, potentially reducing exposure of colon to carcinogens.

Back 109

Consumption of sufficient fiber

Front 110

What increases your chance for carcinogenic substances to form and affect colon?

Back 110

The longer feces sit in the large intestine or colon, the greater chance for carcinogenic substances to form and affect colon

Front 111

Two heart disease risk factors are ___ and ____

Back 111

high blood cholesterol and increased lipid levels

Front 112

Increasing dietary fiber consumption can lower blood cholesterol and lipid levels in two ways:
(1)
(2)

Back 112

1. fiber foods replace higher fat foods especially those containing dietary cholesterol and saturated fat.
2. Soluable fiber binds lipids and cholesterol moving through the intestinal tract. (soluable fiber- ex. pectin: citrus fruits and apples, guar gum (legumes), oat gum (oat bran)

Front 113

When a person has heart disease, what makes less cholesterol and lipids available to their bloodstream?

Back 113

Because fiber is not digested, neither are bound lipids and cholesterol, making less cholesterol and lipids available to bloodstream

Front 114

When trying to control diabetes, what may keep blood glucose within acceptable levels?

Back 114

When fiber consumed, particularly soluble fiber, glucose may be absorbed more slowly and may keep blood glucose within acceptable levels

Front 115

Explain why there are a few health risks when increasing dietary fiber intake.

Back 115

Problems develop when fiber supplements or other forms of processed or purified fiber, such as oat or wheat bran, are consumed in large quantities.
Excessive quantities of purified fiber can overwhelm the GI tract and lead to blockages in the small intestine and colon; this is a serious medical condition that is rare

Front 116

Bioavailability of minerals may be lowered by ____.

Back 116

the presence of fiber-containing foods

Front 117

Explain why the bioavailability of minerals may be lowered by the presence of fiber-containing foods.

Back 117

Some fibers and substances in whole grains, such as phytates and oxalates, may bind minerals, making them unable to be absorbed.
However, higher-fiber dietary patterns tend also to be higher in mineral content; therefore, absorption of minerals remains adequate

Front 118

Adequate Intake (AI) of dietary fiber: ________ g/day, depending on ___ and ____

Back 118

-20-38g/day
-age and gender

Front 119

Most Americans consume much ____levels of fiber; adults often average only 14 to 15 g/day, whereas children and young adults average 12 g

Back 119

lower (than recommended levels)

Front 120

____ are prepared with all edible portions of kernels

Back 120

Unrefined grains

Front 121

____are made using unrefined grains

Back 121

Whole grain products

Front 122

_____contain only some of the edible kernel

Back 122

Refined grains

Front 123

______ products are good sources of complex CHO. (Other nutritional qualities of whole grain lost when grains are refined.)

Back 123

Unrefined and refined grain

Front 124

Grains most often refined are ______.

Back 124

wheat, rice, oats, corn, and rye

Front 125

Wheat kernel consists of 3 nutrient-containing components:

Back 125

outer layer (bran), germ, and endosperm

Front 126

____ is one of the three nutrient containing components of wheat kernal that is an excellent source of cellulose dietary fiber and contains magnesium, riboflavin, niacin, thiamine, vitamin B6, and some protein

Back 126

Outer layer, bran

Front 127

____ is one of the three nutrient containing components of wheat kernal that contains nutrients to support plant sprouting including thiamine, riboflavin, vitamin B6, vitamin E, zinc, protein, and wheat oil (polyunsaturated vegetable oil)

Back 127

Germ in base of kernel

Front 128

____ is one of the three nutrient containing components of wheat kernel. It is the largest kernel component, contains starch, prime energy source for sprouting plant; also contains protein and riboflavin but much smaller amounts of niacin, thiamine, and B6

Back 128

Endosperm

Front 129

When flour is refined, the ___ and ___ are removed

Back 129

bran and germ

Front 130

_____affects physical lightness of flour, and oil in germ may become rancid, reducing shelf life of flour

Back 130

bran

Front 131

Only when_______ is used to mill refined flour will it result in significant loss of nutrients.

Back 131

starchy endosperm

Front 132

To counteract nutrient losses, 4 specific nutrient additives, (thiamine, riboflavin, niacin, and folate), are added back to flour, called __________

Back 132

enriched flour

Front 133

___________ is replacement of nutrients to level present before processing

Back 133

enrichment

Front 134

After enrichment, Other vitamins, minerals, and fiber originally in ____are not returned such as zinc, magnesium, vitamin E.
___ is also not returned.

Back 134

-whole wheat
-Dietary fiber

Front 135

Enriched white flour products are ____to whole-wheat flour products

Back 135

nutritionally inferior

Front 136

______,or blood glucose levels below normal values, is symptom of underlying disorder

Back 136

Hypoglycemia

Front 137

Hypoglycemia occurs when someone hasn’t eaten for several hours. Their body switches to alternative source of energy through release of ___ and ____; results in release of _____.

Back 137

-epinephrine and glucagon
-liver glycogen

Front 138

Some symptoms of hypoglycemia are _____.

Back 138

rapid heartbeat, sweating, weakness, anxiety, and hunger

Front 139

What may be some of the underlying causes of hypoglycemia?

Back 139

Underlying cause may be overproduction of insulin by pancreas, malabsorption of glucose, or insufficient glucose storage (glycogen) in liver; may also be simply poor dietary habits

Front 140

Other disorders with similar symptoms of hypoglycemia are ___.

Back 140

tumor on adrenal gland or limited blood flow to brain.

Front 141

____ is a disorder of carbohydrate metabolism characterized by hyperglycemia caused by insulin that is either defective or deficient.

Back 141

Diabetes mellitus

Front 142

____ is elevated blood glucose levels.

Back 142

Hyperglycemia

Front 143

____ is a form of diabetes mellitus in which pancreas produces no insulin at all

Back 143

Type 1 diabetes mellitus (DM)

Front 144

Type 1 Diabetes disorder is not risk related: it is caused by viral or autoimmune destruction of parts of ______ with association of genetic factors.

Back 144

pancreas

Front 145

Treatment for type 1 diabetes involves:______

Back 145

insulin through daily injections to control blood glucose levels balanced with food intake and lifestyle behaviors to reduce complications.

Front 146

Once you have type 1 diabetes you are at an increased risk for _____.

Back 146

heart disease, kidney disorders, and retinal damage

Front 147

____ is a form of diabetes mellitus in which pancreas produces some insulin that is defective and unable to serve complete needs of body.

Back 147

Type 2 diabetes mellitus (DM)

Front 148

Risks for type 2 diabetes are related to _____ factors.
When do these risks increase?

Back 148

genetic, environmental, and lifestyle factors.
-Risk increases with family history, age, weight, and caloric intake

Front 149

Preventive behaviors and even treatment for type 2 diabetes includes:_____

Back 149

exercising regularly and eating a moderate kcal, high-fiber, low-fat diet to avoid weight gain

Front 150

There is an increasing concern for ____ and ____ when it comes to diabetes.

Back 150

children and young adults

Front 151

Screening is for adults younger than 45 if seriously overweight, and if they have 1 or more of following risk factors:

Back 151

high blood pressure, history of gestational diabetes or gave birth to an infant weighing more than 9lbs, minority group heritage, family history of diabetes, high low density lipoprotein (LDL) cholesterol, and high triglycerides

Front 152

____ is a form of diabetes occurring most commonly after 20th week of gestation

Back 152

Gestational diabetes mellitus (GDM)

Front 153

Gestational diabetes mellitus (GDM): Blood glucose levels abnormally ____ during pregnancy; May affect health and development of fetus and of mother.

Back 153

high

Front 154

Negative effects of Gestational diabetes mellitus (GDM) may include :

Back 154

pregnancy-induced hypertension, premature birth, large fetus size, congenital abnormalities, future obesity, and diabetes in infants

Front 155

When does the mother tend to develop type 2 DM?

Back 155

later in life

Front 156

Management of diabetes includes:

Back 156

physical (dietary), psychosocial, and educational requirements