Nutrition Chapter 5

Front 1

Carbohydrates:
1) Composed of?
2) Basic Unit?
3) Types? (2)
4) Provide what?
5) Energy yielding?

Back 1

1) C, H, O
2) glucose
3) simple and complex
4) a major source of fuel for the body ( food sources are fruits, vegtables, and grains)
5) 4 kcal/g

Front 2

Carbohydrates:
1) General Formula?
2) n= what?
3) What is the formula for Glucose?
4) What are the three function of Glucose?

Back 2

1) (CH2O)n
2) # of times formula repeated
3) (CH2O)6 or C6H12O6
4) a. made by plants during photosynthesis
b. stored in plant or....
c. transformed into complex CHO, other macronutrients

Front 3

Carbohydrates:
1) General Formula?
2) n= what?
3) What are the two formulas for glucose?
4) What are the 3 functions of glucose?

Back 3

1) (CH2O)n
2) # of times formula repeated
3) (CH2O)6 or C6H12O6
4) a. made by plants during photosynthesis
b. stored in plant or
c. transformed into complex CHO, other macronutrients

Front 4

Carbohydrates:
1) Simple Carbohydrates? (2)
2) Complex Carbohydrates? (2)
3) Foods generally contain what?
4) Saccharide=what?

Back 4

1) a. monosaccharides (1 sugar)
b. disaccharides (2 sugar)
2) a. oligosaccharides (3-10 sugars)
b. polysaccharides (above 10 into the hundreds)
3) of many types of carbohydrates
4) sugar

Front 5

Carbohydrates:
1) General Formula?
2) n= what?
3) What are the two formulas for glucose?
4) What are the 3 functions of glucose?

Back 5

1) (CH2O)n
2) # of times formula repeated
3) (CH2O)6 or C6H12O6
4) a. made by plants during photosynthesis
b. stored in plant or
c. transformed into complex CHO, other macronutrients

Front 6

Carbohydrates:
1) Simple Carbohydrates? (2)
2) Complex Carbohydrates? (2)
3) Foods generally contain what?
4) Saccharide=what?

Back 6

1) a. monosaccharides (1 sugar)
b. disaccharides (2 sugar)
2) a. oligosaccharides (3-10 sugars)
b. polysaccharides (above 10 into the hundreds)
3) of many types of carbohydrates
4) sugar

Front 7

Glucose, Fructose, and Galactose are all (CH2O)6, but different configurations, why is this significant?

Back 7

WHen you digest and metyabolize the configurations digest differently

Front 8

Monosaccharides Glucose:
1) How common is it in the body?
2) Comes from where?
3) What are the synonyms?

Back 8

1) Most common monosaccharide in body
2) diet, found in di/poly saccharide form
3) dextrose and blood sugar

Front 9

Monosaccharides-Fructose:
1) How does it "occur"?
2) Comes from where?
3) Metabolized to what and where?

Back 9

1) naturally occuring
2) fruit, honey, vegetables, and high fructose corn syrup
3) to glucose in the liver

Front 10

Monosaccharides-Galactose:
1) Usually bound with what?
2) Food sources?
3) Converted to what and where?

Back 10

1) Glucose, makes disaccharide (lactose)
2) Dairy Products
3) Glucose in the liver

Front 11

High Fructose Corn Syrup:
1) Made up of what?
2) ?% Natural?
3) Cause for what?

Back 11

1) 1/2 glucose, 1/2 fructose, mid-80's replaced table sugar (mostly in soda) because of price
2) 100, the end product isnt actually found in nature, it has been altered at a molecular level
3) obesity/ diabetes

Front 12

High Fructose Corn Syrup:
Fructose extracted from _____, converted by ______ to ______ using industrial high tech process in refineries. Process breaks bond and _____ them; end product not something found _______ in existence

Back 12

corn
synthetic acids/enzymes
glucose/fructose
rearranges
naturally

Front 13

Disaccharides:
1) Structures? (3)
2) Beta bonds
3) Alpha Bonds

Back 13

1) 2 Sugar units bound by alpha or beta bonds
2) beta bonds are not eaily broken down by digestive enzymes for absorption in small intestines
3) alpha are easy to break

Front 14

Disaccharides:
1) Maltose?
2) Sucrose?
3) Lactose?

Back 14

1) (Gluc+Gluc)-alpha bond, not usually found in foods, body makes it during digestion of polysachs
2) (Gluc+Fruc)-alpha bond, table sugar
3) (Galactose+Gluc)-beta bond, milk product

Front 15

Oligosaccharides:
1) How many sugar units?
2) What are the 2 types of Oligosaccharides and what food sources do they come from?

Back 15

1) 3-10 sugar units
2) Raffinose, Stachyose; legumes (beans, lentils), cabbage, broccoli

Front 16

Oliosaccharides:
1) Indigestible sugars what what byproduct?
2) What is the function in Beano?
3) What is the reccommended for when you take in indigestible sugars?

Back 16

1) flatulence
2) syntheic enzyme that works in GI to digest
3) Increase food slowly, soaking-discard water, take epazote to decrease flatulence, and the seaweed kombu which helps breakdown sugars to lessen the side effects

Front 17

Polysaccharides:
1) Contains how many glucose molecules?
2) Alpha or beta bond between glucose molecules and determine what?

Back 17

1) 100's-1000's glucose molecules
2) digestibility

Front 18

Complex CHO: Polysachharides?
1) What are the 2 digestible polysaccharides?
2) What are is the indigestible polysaccharides?

Back 18

1) Starch (amylose and amylopectin) and Glycogen (how we store glucose in the liver)
2) Fiber (beta bonds) they are digestible in a certain area

Front 19

Digestible Polysaccharides-Starch:
1) Describe the bonds?
2) Food sources?
3) 2 types and how are they made?

Back 19

1) 1,000+ monosaccharides bound together by alpha bonds
2) Potatoes, beans, and rice
3) a. Amylose-straight chain molecule
b. amylopectin-highly branched molecule, more sites for enzyme to act
(digest quickly leads to greater effects on blood sugar)

Front 20

Digestible Polysaccharides-Glycogen:
1) Where is the storage form of CHO for animals and humans?
2) Structure is similar to what and how?

Back 20

1) liver and muscle
2) amylopectin-many branches, sites for enzyme action

Front 21

Why store glucose in a form that can be broken down quickly?

Back 21

So we can get an immediate energy source?

Front 22

Indigestible Polysaccharides-Fiber:
1) It is a _____saccharides bound by what kinds of bonds?
2) Divided by what? (2)
3) Insoluble=?
4) Soluble=?

Back 22

1) mono; beta bonds
2) Water solubility and digestibility
3) not digestible
4) digested by bacteria in colon

Front 23

Indigestible Polysaccharides-Insoluble Fiber:
1) Examples? (3)
2) Functions? (3)
3) Food sources? (2)

Back 23

1)a. cellulose
b. hemicellulose
c. ligin
2). a. increases fecal bulk
b. speeds up intestinal transit time
c. lowers colon cancer risk
3) Whole grains and vegetables

Front 24

Indigestible Polysaccharides- Soluble Fiber:
1) Examples? (3)
2) Functions? (2)
3) Becomes what in water?
4) Food sources? (5)

Back 24

1)a. gum
b. pectin
c. mucilages
2)a. delaying gastric emptying
b. lowers blood glucopse level and blood cholesterol (binds to bile)
3) gel like
4) a. fruits
b. vegetable
c. rice
d. bean
e. psyllium seed

Front 25

Bacterial Metabolism of Soluble Fiber:
1) Bacteria in colon ferment (convert sugar)?
2) Enhance the health of what?
3) Fuel source for what?

Back 25

1) from soluble fiber into short-chain fatty acids, gases
2) of large intestine cells
3) bacterial cells

Front 26

Soluble and Insoluble Fiber:
1) What is an insoluble fiber in the outer skin?
2) What is a soluble fiber in the inner cells
3) What is the insoluble fibers in the outer layers of whole grains?
4) Refined or processed grains have what?

Back 26

1) Cellulose
2) Pectin
3) Lignin and hemicellulose
4) Refined or processed grains have removed the outer layer.

Front 27

Nutritive Sweeteners:
1) All sweeteners are measured against what?
2) Lactose and glucose have what energy yielding when it comes to sugars?
3) What is the energy yielding for sugar alcohols?
4) What are the three sugar alcohols?
5) What is the disadvantage?

Back 27

1) Sucrose
2) 4 kcals/g
3) 1.5-3 kcals/g
4) a. sorbitol
b. mannitol
c. xylitol
5) Crampy and bloated

Front 28

ALternative Sweetners:
1) Calories?
2) Substitutes for?
3) Safety determined by who using what?
4) ADI set using what?
5) Generally considered?

Back 28

1) Non calorics, or very low calories
2) Diabetics, used with weight control, do not promote cavities
3) FDA using Acceptable Daily Intake
4) 100 less than level at which no harmful effects were noted in animal studies
5) safe for most people

Front 29

Alternative Sweetners-Saccharin:
1) Aka
2) Oldest what?
3) Not used in what?

Back 29

1) Sweet n' low
2) Oldest alternative
3) cooking (heat causes bitter taste)

Front 30

Alternative Sweeteners-Aspartame:
1) Aka
2) Not heat what?
3) Complaints of what?
4) Not reccomened for people with?

Back 30

1) Nutra Sweet/Equal
2) stable
3) sensitivity to aspartame: headaches, dizziness, seizures, nausea, etc.
4) phenylketonuria (PKU) a genetic disease, due to phenylalanine content (individuals cannot break down amino acids)

Front 31

Alternative Sweeteners-Sucralose:
1) Aka
2) Only artificial sweetner made from what?
3) Has what stability?

Back 31

1) Splenda
2) sucrose, changes molecular shape thereby prevent absorption
3) Heat stable

Front 32

Alternative Sweeteners-Stevia:
1) Herb from where?
2) Evidence shows what?
3) Recent approval from who?
4) What 2 products contain stevia?

Back 32

1) South America
2) use by native tribes since 1800's
3) FDA
4) Truvia and PureVia

Front 33

Carbohydrate Needs-Recommendations:
1) RDA gm/d?
2) What percent of Total Energy?
3) Primary Sources?

Back 33

1) 130 gm/d, adults-adequate energy for brain, central nervous system
2) 45-65%
3) Fruits, vegetables, whole grains and beans

Front 34

Carbohydrate Needs-Actual Intake of North AMericans:
1) How many gm/d?
2) Primary sources?
3) What percent of Total Energy?

Back 34

1) 180-330 gm/d
2) a. white bread
b. sodas
c. baked goods (with added sugars)
3) 50% (70-80% in some countries, high intake of whole grains, F&v)

Front 35

Carbohydrate Needs-Fiber:
1) Adequate Intake based on?
2) Gm/d for Women and men?
3) Daily Value=?
4) How many servings a day of whole grains?

Back 35

1) 14g/1000 kcals
2) 25 and 38
3) 25 gm/d
4) 3

Front 36

Carbohydrate Needs of Fiber- Actual intake of North Americans:
1) How many gm/d?
2) #1 is due to?
3) what does wheat flour mean?
4) Look for what word?
5) Don't use what as a guide?

Back 36

1) 13-17
2) Low intake of Fruits and Vegetables
3) Enriches, refined white flour
4) whole
5) color

Front 37

Functions of Digestible Carbohydrates:
1) Provide how much energy?
2) What does it mean if they are protein sparing?
3) Prevents what?
4) When body uses fat to make energy for long period, it goes in to a ketosis state (starvation), the end result is what? (3)

Back 37

1) 4 kcal/gm
2) If eat enough CHO, body will not break down muscle to make glucose (gluconeogenesis-making of new glucose)
3) Ketosis (starvation mode)
4) liver stress, dehydration, and muscle break down

Front 38

Functions of Indigestible Carbohydrates-FIbers:
1) Aids in what?
2) Bulky Nature makes a feeling of what?
3) Enhances what kind of control?
4) Soluble fiber slows what?
5) Reduces what?

Back 38

1) Weight management
2) Fullness/satiety
3) blood glucose
4) absorption of glucose
5) blood cholesterol levels ( this inhibits absorption of dietary cholestrol and synthesis of cholesterol by body)

Front 39

Fiber and Bowel Health:
1) Promotes what? (2)
2) Reduces what? (3)
3) What is Diverticula?

Back 39

1) a. softer and larger stool
b. regularity
2) a. constipation
b. hemorrhoids
c. diverticula
3) protuding pouches on large intestine, pouches can tra[ fiber feces, bacxteria and get inflamed leading to diverticulosis

Front 40

Carbohydrate Digestion:
1) Mouth ? (2)
2) Stomach? (2)

Back 40

1) a. salivary amylase breaks starch down into smaller units
b. taste sweetness with prolonged chewing
2) a. acidic environment stops the action of salivary amylase
b. no further starch digestion occurs

Front 41

Carbohydrate Digestion:
1) Mouth ? (2)
2) Stomach? (2)

Back 41

1) a. salivary amylase breaks starch down into smaller units
b. taste sweetness with prolonged chewing
2) a. acidic environment stops the action of salivary amylase
b. no further starch digestion occurs

Front 42

Carbohydrate Digestion-Small Intestine:
1) What is the function of Pancreatic Amylase?
2) Intestinal cells release what three enzymes and what is their function?

Back 42

1) Released, continues digestion of polysaccharides
2) a. maltase=breakes maltose down to glucose+glucose
b. sucrase= breaks sucrose down to glucose+fuctose
c. lactase= breaks down lactase glucose+galactose

Front 43

Carbohydrate Digestion-Small Intenstine:
3) Monosaccharides do not need what?
4) indigestible CHO go where and what happens to them?

Back 43

3) further digestion
4) large intestine, fermented by bacter, feces

Front 44

Carbohydrate Absorption:
1) Glucose and Galactose?
2) Fuctose?

Back 44

1) Active absorption (use carriers and ATP as energy)
2) Uses Facilitated absorption (uses carriers but requires no ATP)

Front 45

Carbohydrate Absorption:
1) Portal vein transports what?
2) Liver can do what 3 things?

Back 45

1) transports absorbed monosaccharides to liver, from here glucose enters blood stream for energy use
2) a. transform non glucose monosaccharides into glucose (supply energy)
b. Store glycogen (if current energy levels are adequate)
c. Store as fat (when glycogen storage capacity is reached)

Front 46

Health Concerns- High Fiber Diets:
1) How many grams a day constitute as a High Fiber Diet?
2) High fiber+low fluid= what 4 things?
3) Hydration Adequate Intake= what for men and women?
4) High fiber diets decrease what?
5) Concerns for who?

Back 46

1) >60 gm/d (rec 25gm/d)
2) a. constipation
b. hemorroids
c. blockage
d. painful elimination
3) 15 c men and 13 c women
4) absorption of some minerals ( ex: fiber binds with iron, prevents absorption)
5) children, older adults, and under nourished (over nourished in fiber makes your apetrite decrease and hydration becomes problematic)

Front 47

Health Concerns-High sugar Diets:
1) Most sugar in diet comes from what?
2) Problem with sugar is that it does what?
3) Kids get their sugar from what?
4) Contributes to what?
5) Low fat/ Fat-free items may have what?
6) Caries?

Back 47

1) added sugar in foods/beverages
2) Low nutrient density
3) Sode replaces other nutrient, beverages
4) Excessive energy
5) Excess sugar added
6) Dental

Front 48

Health Concerns High-Sugar Diets:
1) Limit sugar intake to?
2) How much sugar in a 2,000 kcal diet?
3) Actual intake of North Americans?

Back 48

1) no more than 10% of total energy intake
2) 200kcal, 50gm/day (10 tsp)
3) 16-20% of total energy (22 tsp)

Front 49

Health Concerns-Lactose Intolerance:
1) Insufficiency of what?
2) 3 Reason to obtain it?
3) Lactose goes?
4) Ferments with what?
5) #4 causes what? (4)

Back 49

1) of lactase (primary lactose intolerance)
2) a. age 2+
b. genetics
c. ethnicity
3) unidested, not absorbed
4) large intestinal bacteria
5) gas, bloating, cramping and discomfort

Front 50

High Concern Lactose Intolerance:
Coping with what 5 things?

Back 50

1) Determine tolerated amount
2) Eat dairy with food
3) Cheese/yogurt more easily tolerated (not as much lactose-bacteria used has lactase inside it)
4) Lactase pills
5) Other sources of calcium (vit D supplement)

Front 51

Health Concerns- Abnormal Regulation of Blood Glucose:
1) Normal blood glucoseis what?
2) Hypoglycemia?
3) Hyperglycemia?

Back 51

1) 70-100 mg/dl
2) <50 mg/dl (low blood sugar) occurs in non-diabetics and diabetics
3) >126 mg/dl (high blood sugar) more common and seen in diabetics and people with metabolic syndrome and could be caused by fasting conditions

Front 52

The Players in Blood Glucose Control:
1) Role of the liver?
2) Role of the pancreas? (2)
3) Both hormones work together to do what?

Back 52

1) regulates glucose entering blood stream
2) Releases hormones
a. release insulin (CHO presence)
b. release glucagon (no CHO presence)
3) To maintain normal blood glucose level in body (not too high and not too low)

Front 53

Insulin:
1) What are the three functions?
2) What is the net effect?

Back 53

1) a. increases glucose uptake by the cells
b. glycogen synthesis
c. gluconeogenesis
2) lowers the effects of the blood glucose

Front 54

Functions of Glucagon:
1) What is the functions of Glucagon?
2) What is the net effect?

Back 54

1) a. breakdown glycogen (glucose stores to supply glycose to body)
b. enhances gluconeogenesis (making new glucose)
2) Raises blood glucose

Front 55

Type 1 Diabetes Mellitus:
1) What is wrong with the pancreas?
2) what % of diabetics have this?
3) Aka what 2 things?
4) Treatment with what?

Back 55

1) Pancreas does not produce insulin, body unable to control blood glucose levels
2) 5-10%
3) Insulin dependent and Juvenile onset
4) Insulin injection pump and CHO counting

Front 56

Type 2 Diabetes Mellitus:
1) What is wrong with the Pancreas?
2) What % of the cases
3) Risk Factors ? (5)
4) Treatment?

Back 56

1) Pancreas makes insulin, but cells become insulin resistant or stop responding to insulin
2) 90
3) a. weight (more adipose tissue, more resistant cells become)
b. inactivity
c. race
d. age
e. metabolic syndrome
4) Diet and Exercise, Medications and Insulins

Front 57

Metabolic Syndrome:
1) Characterized by factors that?
2) Suggested criteria for diagnosing? (2)
3) Presence of factors iw what?

Back 57

1) increase risk of type 2 diabetes: insulin resustance, abdominal obesity, HTN, High Trig. & LDL, low HDL
2) a. Waist circumference >35 inches women, >40 men
b. Trig. above 150, HDL below 50 (women) and 40 (men), HTN, fasting blood glucose of >110
3) a warning sign of health trouble, best action is prevention: lifestyle modification

Front 58

Consequences of Uncontrolled BLood Glucose:
1) Degenerative diseases? (4)
2) Atherosclerosis?
3) Increased risk for?
4) Ketoacidosis?

Back 58

1) a. nerve damage
b. heart disease
c. kidney disease (end stage of diabetes)
d. blindness
2) hardening of arteries
3) wound infections
4) State of leading to drop in pH level of blood, ion imbalances, dehydration, coma, and death

Front 59

Health Concerns-Glycemic Index and GLycemic Load:
1) What do the tools developed to indicate how blood glucose responds to various foods say?
2) If using for meny planning, aim to what?

Back 59

1) "not all carbs are created equal"
2) eat low GI and/ or GL foods (these are foods tyhat produce small fluctuations in blood glucose and insulin levels)

Front 60

Reactive Hypoglycemia:
1) Occurs when?
2) How does it occur in Nondiabetics?
3) How does it occur in Diabetics?

Back 60

1) 2-5 hours after eating a meal
2) Possible due to over secretion of insulin
3) too much insulin, diabetes meds

Front 61

Fasting Hypoglycemia:
1) Usually Caused by what?
2) Overproduction of what?

Back 61

1) Pancreatic cancer
2) Insulin