Lec 2- Nutrition And Energy Jan 19Th

Front 1

Carbohydrates

Back 1

All unrefined plant foods provide abundant carbohydrate, fiber, and little fat
Grains
Vegetables
Legumes
Fruits

Front 2

85 grams carb, 20 grams protein, 18 grams fat? how many cals?

Back 2

b) 582

Front 3

Which food source is not a carb?

Back 3

meat

Front 4

What are carbs made of?

Back 4

compounds of carbon, oxygen and hydrogen
-bodys preferred energy
- needed for brain functioning
- milk is the only animal derided food containing significant carbs

Front 5

What is lactose made of

Back 5

galactose
glucose

Front 6

Simple carbs are what?

Back 6

monosaccarides (single sugars)
disaccharides (double_)

Front 7

what are complex carbs?

Back 7

oligosaccarides (3-10 units)
polysacchardes, starch and fibre (more than 10)

Front 8

What are the monosaccharides?

Back 8

glucose
fructose
galactose

Front 9

Glucsose chemical make up? where is it really needed? How is it controlled?

Back 9

C6H126

Needed by every cell & especially the brain and nervous system (only glucose dependent)


Blood glucose homeostasis is regulated by insulin and glucagon

Front 10

Fructose? def and where is it found?

Back 10

Sweetest of all sugars
Fruits, honey, saps, soft drinks, ready-to-eat cereals

Front 11

Galactose? def and example

Back 11

Part of double sugar lactose
Called “milk sugar”

Front 12

Where are glactose and fructose converted to glusoce?

Back 12

liver

Front 13

Intrinsic sugars

Back 13

are defined as sugars that are present within the cell walls of plants (i.e., naturally occurring)

Front 14

Extrinsic sugars

Back 14

sugars that are typically added to foods

Front 15

non-milk extrinsic sugars

Back 15

pharse was developed due to the lactose in milk also being extrinis

Front 16

What are the disaccharides?

Back 16

sucrose
lactose
maltose

Front 17

Sucrose? example what is it made of?

Back 17

Table or white sugar
Composed of glucose and fructose

Front 18

Lactose? example what is it made of?

Back 18

Principle carbohydrate of milk
Composed of glucose & galactose

Front 19

Maltose?example what is it made of?

Back 19

A plant sugar
Composed of 2 glucose molecules

Front 20

Which carbs are used under the heading sugar?

Back 20

monosaccharide and disaccharides

Front 21

What is glycogen? where is it stored?

Back 21

Storage form of glucose in humans
Stored in muscles and liver

Front 22

Starch? def and examples

Back 22

Storage form of glucose in plants
Hundred or thousands of α-linked glucose molecules (note consists of only glucose molecules)
Found in grains, legumes, root vegetables
Also contain abundant fiber, protein, & other nutrients

Front 23

What would happen if starch alpha linkages become beta linkages?

Back 23

it becomes cellulose and humans cannot digest

Front 24

What are the bonds in starch?

Back 24

Amylose is the linear form of starch that consists of α-(1,4) linkages of glucose polymers (α-glucans)

Front 25

What does amylopectin consit of ?

Back 25

consists of the linear α-(1,4) glucose, as well as branched 1-6 glucose polymers.

Front 26

What are the digestion characteristics of amylose?

Back 26

starches are compact, have low solubility, and are less rapidly digested.

Front 27

What are non- starch polysaccharides?

Back 27

non-α-glucans

Principally the polysaccharides of the plant cell wall

Front 28

What is cellulose?

Back 28

straight chain of β-1,4 linked glucan

Front 29

What is hemicellulose?

Back 29

contains mixture of hexose and pentose sugars.

Front 30

Describe fermen

Back 30

Virtually all CHO that enters the large bowl are fermented by the bacteria that live in colon.
Recovery of oligosaccharides in faeces is nil, while RS and NSP excretion is rarely more than 2-4 g/day with intakes in the 20-40 g range.
Microbial fermentation is an anaerobic process.
Produces short-chain fatty acids (SCFAs) – acetate, propionate and butyrate.

Front 31

Prebiotics?

Back 31

is a nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one of a limited number of bacteria in the colon, and thus improves host health.

Front 32

Why are prebiotics important

Back 32

because they alter the balance of the gut microflora to achieve health benefit.

Front 33

What is glycemic response?

Back 33

Foods containing CHO have a wide range of effects on blood glucose concentration during the time course of digestion:
Some resulting in a rapid rise followed by a rapid fall in blood glucose concentration.
Others resulting in a slow extended rise and a slow extended fall

Front 34

Insulin response?

Back 34

Insulin response to consumption of CHO foods is influenced by the level of the glucose response, and
varies among individuals,
with the amount of CHO consumed

Front 35

Glycemic index?

Back 35

The GI ranks carbohydrate-containing foods according to their blood glucose raising potential.

Front 36

How are high GI foods digested?

Back 36

High GI foods are rapidly digested and glucose is the major monosaccharide absorbed

Front 37

How are low GI foods digested?

Back 37

Low GI foods can be slowly digested and hence glucose is slowly released and absorbed
low glycemic diets may be good for type 2 diabetes and other chronic diseases.

Front 38

How is GI measured?

Back 38

How quickly the CHO is digested & absorbed
Feed a test food
Compare it to a reference food
Pure glucose
White bread
Measure blood glucose after 2-3 hours

Front 39

Glycemic load

Back 39

Glycemic load is an indicator of glucose response or insulin demand that is induced by total carbohydrate intake.

Front 40

How does the body maintain blood glucose? ]

- whats the normal range

Back 40

within limits that permit the cells to nourish themselves


Normal blood glucose range is 80-120mg/dL

Front 41

What are the two regulating hormones what do they do?

Back 41

Insulin (moves glucose from the blood into the cells)
Glucagon (raises blood glucose by signalling the liver to dismantle its stored glycogen)

Front 42

Fibres? examples and where they are found? def?

Back 42

Cellulose
Vegetables, fruits, legumes
Hemicellulose:
Cereal fibers
Pectins
Vegetables & fruits
Gums & mucilages
Additives or stabilizers
Lignins
Woody parts of plants


Most are polysaccharides
Bonds cannot be broken by human digestion
Yield little if any energy

Front 43

What is the DRI? and Daily value? and RDA for carbs

Back 43

arbohydrates should contribute 45-65% of energy
2000 kCalorie diet
225-325 gms/day
Daily Value: 300 gms/day

The Recommended Dietary Allowance (RDA) for carbohydrate is set at 130 g/d for adults and children based on the average minimum amount of glucose utilized by the brain.

Front 44

What is the daily value for fibre, DRI?

Back 44

Daily Value set at 25 gms per 2000 kcalories
DRI recommends 14 gms per 1000 kcalories or 20-35 gms/day

Front 45

What is the proposed new def for fibre?

Back 45

Dietary fibre consists of naturally occurring edible carbohydrates (DP>2) of plant origin that are not digested and absorbed by the small intestine and includes accepted novel dietary fibres.

Front 46

What does dp stand for?

Back 46

DP: degree of polymerization or number of monomeric units

Front 47

What are the current limitations of the canadian dietary fibre def?

Back 47

The term “polysaccharides” excludes oligosaccharides (DP 3-9) such as fructooligosaccharides and galactooligosaccharides.

The term “non-starch” excludes resistant starches (RS1, RS2, RS3, and RS4) and all starch derived compounds, such as maltodextrin.

Because all dietary fibre must be of plant origin, neither animal undigested fibre-like materials (e.g. chitosan) nor synthetically derived products (e.g. polydextrose) can be considered dietary fibre

Front 48

What are the two types of fibre?

Back 48

soluble vs. insoluble

Front 49

What are soluble fibres?

Back 49

Dissolves in water
Is viscous
Easily fermented in colon
Barley, legumes, fruits, oats, vegetables
Associated with low risk of chronic disease
Energy value of 4 kcal for dietary fibre (Health Canada)

Front 50

What are insoluble fibres?

Back 50

Does not dissolve in water
Not viscous
Not easily fermented in colon
Outer layers of whole grains, strings of celery, hulls of seeds, skins of corn
Aids elimination

Front 51

What are resistant starches?

Back 51

Are classified as fibers in USA
Are not digested or absorbed in small intestine
Whole or partially milled grains
Legumes
Raw potatoes
Unripe bananas
May support a healthy colon

Front 52

Resitant starches contribute to total dietary fibre but where do its health effects seem to be?

Back 52

appear to be through the short chain fatty acids (SCFA) generation by its fermentation.

Front 53

What is butyrate?

Back 53

s thought to be especially important for the maintenance of colonic function and lowering risk of serious large bowl disease

Front 54

Why are resistant starches intake of interest?

Back 54

postprandial glycaemic and insulinemic responses, lowering lipaemia, improving whole body insulin sensitivity and increasing satiety

Front 55

Sugar alchols

Back 55

alternative sweetener
-Provide calories
Used as sugar replacers
examples: Xylitol, Sorbitol

Front 56

Artificial sweeteners

Back 56

non-nutritive sweeteners
ex: aspartame, erythritol
alternative sweetener