Nutrition Chap 4- Lec 3 Midterm 1

Front 1

What are the 4 key points about Carbs: one of what? primary what? composed of what? sources?

Back 1

1. One of the three macronutrients
2. primary energy source, especially for nerve cells
3. composed of carbon, hydrogen and oxygen
4. good sources: fruits, v and grains

Front 2

What two classes can carbs be divided into?

Back 2

simple
- monosaccharides: glucose, fructose, galactose
- di " : two sugars together: lactose, maltose, sucrose

complex

Front 3

Glucose:

Back 3

- abundant carb
- used as building block for other carb molecules
- produced by plants through photosynthesis

Front 4

fructose

Back 4

sweetest natural sugar, occurs in fruits and veggies

Front 5

galactose

Back 5

joins with glucose to make lactose

Front 6

Lactose:

Back 6

milk sugar, found in milk
- glucose and galactose together
- disaccharide

Front 7

Maltose:

Back 7

- disaccharide
- two glucose molecules
- by product of digestion
- malt sugar

Front 8

Sucrose:

Back 8

- disaccharide
- one glucose, one fructose
- swetter than the other disaccharides
- table sugar

Front 9

Complex carbs

Back 9

- 100s to 1000s of molecules long
- polysaccharides
- starch, glycogen, most fibers
- long chains of glucose molecules

Front 10

Starch

Back 10

- form of glucose in plants
- grains, legumes, tubers
- we cannot use as occurs in plants
- must break it down into mono glucose

Front 11

Glycogen

Back 11

storage form of glucose in animals
- liver, and muscles
- very little in food, not a dietary source
- quick source of energy

Front 12

Fibre. what is it? 3 kinds?

good sources

Back 12

- forms the support, structure of leaves and plants

Dietary: non digestable parts of plants

Functional: is non-digestable carbs extracted from plants and added t food
- cellulose, quar gum, pectin

total fibre= dietary+ functional

- oat, what brans, rye, legumes, veggies

Front 13

What do we call starch that is indigestible?

Back 13

resistant starch, may be beneficial to the colon

Front 14

What is the RDA- recommenced daily allowance of carbs?
- how much calorie intake should be carbs
- what of added sugar?
- CCHS data on intake

Back 14

130 gr/ day
- supplies brain with glucose

- 45-65%

- 25% or less of total intake

- adults 50% kids, 55%

Front 15

What is the AI of fibre for men and women
- what is the average people get?

Back 15

14 g for every 1000 kcal

38 g = men
25= women

averages
men= 19.1
women= 15.6

Front 16

Soluble fibres:

Back 16

absorb water and form gels; they delay absorption of glucose
- fruit pectin,

Front 17

Insoluble fibers

Back 17

attract water, speed up passage of food through intestine, helping prevent constipation
- cellulose in wheat, lignin and fibrous veggies

Front 18

Can we digest fibre? what roles does it have?

Back 18

- we dont have necessary enzymes to digst fibre
- bacteria in LI can break down some kinds
- most undigested and eliminated with feces

Roles;
- reduce colon cancer
- reduce HD
- enhance weight loss
- prevents hemorrhoids, constipation and diverticulosis

Front 19

Digesting Carbs: In the mouth

Back 19

Salivary amylase
- begins carb digestion in mouth
- breaks carbs to maltose

Front 20

Digesting Carbs: In the stomach

Back 20

- nothing happens
- salivary amylase is destoryed

Front 21

Digesting Carbs: In the SI

Back 21

- Pancreas secretes amylase into small intestine
- breaks down starch to maltose
- specifc enzymes in SI break di into mono : maltase, sucrase, lactase
- all mono absorbed into bloodstream

Front 22

Digesting Carbs: In the liver

Back 22

- mono travels to liver, then to cells to provide energy
- excess glucose stored as glycogen in liver

Front 23

Digesting Carbs: In LI

Back 23

- complex carbs pass here undigested
- bacteria ferment some
- rest in feces

Front 24

Insulin:

Back 24

- produces by beta cells of the pancreas
- helps cells take in glucose from the blood
- stimulates the liver to take up glucose and convert to glycogen
- lowers blood glucose

Front 25

Glucagen

Back 25

- produced by alpha cells of the pancreas
- stimulates the breakdown of glycogen to glucose
- more glucose is available to cells of the body
- stimulates gluconeogenesis: production of glucose from aa's
- raises blood glucose

Front 26

Glycemic index: definition
- foods with low ones are good for who? and what else

Back 26

- a foods ability to raise blood glucose levels

-low level foods:
- diabetes
- generally higher fibre
- may reduce HD and colon cancer

Front 27

How much energy is in carbs ?
- which cells rely on carbs

Back 27

4 kcal/ gram
- RBC only use glucose for energy
- glucose really important during intense exercise

Front 28

what happens when we dont have enough carbs?

Back 28

- production of ketones as an alternate energy source
- excessive ketones= high blood acidity and ketoacidosis
- high blood acidity damages body tissues

Front 29

How do carbs spare proteins?

Back 29

- prevent their breakdown as an energy source
- when intake is, proteins are used for gluconeogensis= production of new glucose

- relying on body protein as a source of energy can over time lead to organ damage

Front 30

What about Alternative sweeteners?

Back 30

- can be used in place
- no tooth decay, no energy
- safe when eating less than ADI
- not always recommended for pregnant or breast feeding women

Front 31

What are the 3 main health disorders related to carb metabolism?

Back 31

1. diabetes
2. Hypoglycemia
3. Lactose Intolerance

Front 32

diabetes:
- 3 types
- if untreated?

Back 32

inability to regulate blood glucoe levels
type 1: body cannot produce enough insulin
type 2
Gestational: while you are pregant, may lead to type two after
most often african women who are borderline over weight

- untreated diabete can cause nerve damage, kidney damage, blindness and can be fatal

Front 33

Prediabetes

Back 33

- imparied fasting glucose
- condintion in which blood glucose levels are higher than normal but not high enough to be classified as full blown diabetes

Front 34

Metbolic syndrome:

Back 34

characterized by abnormal glucose and insulin levels, high BP, imbalance of blood fats, excess fat in waistline
- strong link to diabetes and HD
- HDL

Front 35

Type 2 diabetes: describe.

treatments?

Back 35

- progressive disorder in which body cells become less responsive to insulin
- used to be in the elderly, happening in children now
- obesity increases risk factors
- genetic
- pancreas may stop producing insulin

- being followed by a kinesiologist and having proper healthy lifestyle best way to prevent

- diet, exercise, oral meds for treatment

Front 36

Hypoglycemia: describe
- 2 types

Back 36

- low blood glucose levels
- Reactive hypoglycemia: when too much insulin is produced after a meal = shakiness, sweating, anxiety

Fasting hypoglycemia: results when too much insulin is produced even when the patient has not eaten

Front 37

Lactose Intolerance:

Back 37

a disorder in which the body does not produce sufficient lactase enzyme and therefore cannot digest foods that contain lactose

- intestinal gas, bloating, cramping, diarrhea, nausea