Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
97 Cards in this Set
- Front
- Back
|
What are Carbs?
|
One of 3 macronutrients
Energy source for brain Energy source for all cells Carbon, Hydrogen, Oxygen EX: fruits, veggies, grains |
|
|
Dietary Carbohydrates are obtained from
|
Plant sources
Except milk |
|
|
Photosynthesis is..
|
Plants convert water/CO2 to sugar
Light energy is trapped as energy in sugar molecules |
|
|
2 types of Carbohydrates
|
Simple
Complex |
|
|
Simpe Carbohydrates
|
One or two molecules
AKA sugar 2 types - monosaccharides and disaccharides |
|
|
Complex Carbohydrates
|
Long chains of glucose
AKA polysaccharides 2 types - soluble and insoluble |
|
|
The 3 monosacchardies are
|
Glucose, fructose, and galactose
|
|
|
The 3 disaccharides are
|
Maltose, Sucrose, Lactose
|
|
|
Maltose is the combination of
|
Glucose and Glucose
|
|
|
Sucrose is the combination of
|
Glucose and Fructose
|
|
|
Lactose is the combination of
|
Gluctose and Galactose
|
|
|
Glucose is
|
"Blood sugar"
Most abundant Produced in photosynthesis |
|
|
Fructose is
|
"Fruit sugar"
Abundant in fruits, syrups Used to sweeten food |
|
|
Galactose is
|
Not found in nature
Joins with glucose to produce Lactose which is "milk sugar" |
|
|
Maltose
|
Found in germinating seeds
Product of polysaccharide digestion in GI Two glucose units |
|
|
Sucrose
|
"Table sugar"
Energy ingredient for candy EX: sugar cane Composed of glucose and fructose |
|
|
Lactose
|
"Milk sugar"
Composed of glucose and galactose EX: all dairy |
|
|
Polysaccharides are
|
Long chains of glucose
Storage form of glucose 1. starch 2. glycogen 3. fiber |
|
|
Digestion of Fiber
|
We do not have enzymes to digest fiber
Bacteria in large intestine can break down some fiber Most is undigested and eliminated |
|
|
The 2 complex/polys carbohydrates that are digestible
|
Starch and Glycogen
|
|
|
The 1 complex/poly carbohydrate that is NOTdigestible
|
Fiber (cellulose, hemicellulose, pectin)
|
|
|
Starch is
|
A storage form of glucose in plants
Primary complex CHO Found in grains, legumes, and tubers |
|
|
Glycogen is
|
Storage form of glucose in animals
Made/Stored in liver and muscle Not a significant CHO (limited amt. in meats) |
|
|
Fiber is
|
Structural part of a plant
Dietary fibers is non digestible part of plants (grains) Functional fiber is carbohydrate extracted from plants & added to foods (cellulose and pectin) |
|
|
Total Fiber =
|
dietary + functional fiber
|
|
|
Dietary Fiber describes
|
Plant substances that cannot be broken down by enzymes
Digested some by bacteria Depends on type of fiber |
|
|
Soluble Fibers
|
Dissolve in water, viscous, gel-forming
Associated with risk of reduction of heart disease and type 2 diabetes EX: fruits, berries, oats |
|
|
Insoluble Fibers
|
Do not dissolve in water, nonviscous
Promote regular bowel movements EX: whole grains, seeds, fruits, veggies |
|
|
Physical Characteristics of Fibers include
|
Water-holding capacity - swells and increases bulk
Viscosity - form gel-like solutions Cation-Exchange capacity - bind minerals Bile binding capacity - bind bile salts and steroids Fermentable - promote bacterial action |
|
|
Effects of Fiber include
|
Attracts water in the colon and softens stool
Stimulates bacterial fermentaion which produces short chain fatty acids |
|
|
Effects of Fiber continued
|
Stimulates flow of saliva
Delays gastric emptying (aiding in weight loss feeling full) Delays absorption of CHO/fat Binds heavy metals and minerals in intestines |
|
|
Positive Effects of Dietary Fiber are
|
Moderates nutrient absoprtion
Reduces absorption of cholesterol Grows healthy colon bacteria Softens stool Reduces risk of hemorrhoids, constipation, and diverticulosis |
|
|
Roles of Fiber are
|
Reduce risk of colon cancer
Reduce risk of heart disease Lower risk of type 2 diabetes Enhance weight loss |
|
|
Negative Effects of Excessive Fiber are
|
Displaces energy and nutrient-dense food
Cause intestinal discomfort/gas Interfere with absorption of minerals Cause GI obstructions |
|
|
Recommendations of Fiber intake
|
Adequate Intake (AI) is 25 grams or 14g/1000 kcal
Most only eat half of recommended amounts Adequate fluids (8oz) with fibers Best to get fiber from food |
|
|
Digestion of CHO
Starch & amylase > |
dextrins + maltose
|
|
|
Digestion of CHO
Maltose & maltase > |
glucose + glucose
|
|
|
Digestion of CHO
Sucrose & sucrase > |
glucose + fructose
|
|
|
Digestion of CHO
Lactose & lactase > |
glucose + galactose
|
|
|
Lactose Intolerance is
|
Insufficient enzyme to digest lactose
Varies by individuals Caused by: diseases, medicines, aging Symptoms : gas, bloating, cramping, diarrhea |
|
|
Lactose Intolerance definition is
|
Inability of the body to hydrolyze lactose due to an inherited or acquired insufficient amount or lack of lactase
|
|
|
Treatment for Lactose Intolerance includes
|
Determining amount you can tolerate
Cheese & yogurt are tolerated Use of lactaid |
|
|
Probiotics are
|
Classified as funtional food
LIVE microorganism found in food products |
|
|
Examples of probiotics are
|
Lactobacillus
Bifidobacterium |
|
|
Conditions that may benefit from probiotics are
|
Diarrhea, H pylori infection, and Urinary/Yeast infections
|
|
|
Digestive Disorders
Food intolerance is |
GI discomfort (gas, pain, diarrhea, constipation)
|
|
|
Digestive Disorder
Food allergy is |
Allergic reactions to a food or hypersensitivity to a found caused by immune system response
|
|
|
Milk Allergy is
|
the inability to hydrolyze lactose
Food intolerance Immune system is sensitive to milk proteins |
|
|
Carbohydrate Digestion
Salivary Amylase is |
an enzyme that begins carbohydrate digestion in mouth
breaks CHO down to maltose |
|
|
Most of chemical digestion of carbohydrates is in the
|
SMALL INTESTINE
not stomach |
|
|
Carbohydrate Digestion
Pancreatic Amylase is |
an enzyme produced in the pancrease and secreted into small intestine
digests CHO to maltose |
|
|
Carbohydrate Digestion
Additional enzymes in the small intestine that digest disaccharides to monosaccharides are |
Maltase
Sucrase Lactase |
|
|
Carbohydrate Digestion
Monosaccharides are |
Absorbed into small intestine cells then released in blood stream
Are converted to glucose by liver |
|
|
Carbohydrate Digestion
Glucose circulating in the blood is our |
Primary energy source
Excess is converted to glycogen by the liver |
|
|
Functions of Carbohydrates include
|
Energy
-each gram of CHO is 4kcal -red blood cells rely on glucose -both CHO/Fats provide energy -glucose is esp. imp during excercise |
|
|
The 4 Functions of CHO
|
Supplies energy
Protein sparing Prevents ketosis Sweetner |
|
|
Often proteins are used for
|
Gluconeogenesis
A new glucose |
|
|
Gluconeogenesis is
|
Forming new glucose
Making glucose from a non-carbohydrate source like protein |
|
|
Gluconeogensis occurs
|
in the liver
occurs in response to low blood glucose which triggers glycogen to be released |
|
|
Gluconeogenesis
Certain amino acids are converted to |
three carbon compounds that can be used to synthesize glucose
|
|
|
Gluconeogenesis
Protein Sparing is |
When there is adequate CHO in the diet to prevent amino acids from being used
|
|
|
Under normal conditions, glucose is the sole fuel for the
|
brain
brain cells other nerve cells red blood cells other tissues |
|
|
The two hormones that regulate blood glucose are
|
Insulin and glucagon
|
|
|
Blood Glucose Regulation
Insulin is |
Produced by beta cells of the pancreas
Stimulates glucose transporters to take glucose from the blood across the cell membrane Stimulates the liver to take up glucose and convert it to glucagon |
|
|
Blood Glucose Regulation
Glucagon is |
Produced by alpha cells of the pancreas
Stimulates the liver ot breakdown glycogen to glucose, making it available Stimulates gluconeogenesis |
|
|
Storing Glucose as Glycogen
|
Occurs when blood glucose supply is adequate
Takes place in liver and muscle tissue Synthesis of glycogen is stimulated by the insulin |
|
|
Insulin is released by the _____________ in response to _________________
|
Pancreas; elevated blood glucose
|
|
|
Glycogen Storage and Insulin
|
Insulin is required to stimulate glucose utilization by the liver
Utilization of glucose and glycogen are stimulated by insulin Insulin required for stimulation of glucose uptake by muscle tissue Increased uptake of glucose by the muscle cells stimulates glycogen |
|
|
Returning Glucose to the Blood
The one difference between glycogen stored in the liver and in the muscle is |
Liver glycogen can be used as a source of blood glucose
In muscle, it cannot go into bloodstream |
|
|
Returning Glucose to the Blood
|
Mobilization of glycogen to provide blood glucose occurs only in the liver
As the blood glucose level drops, insuline secretion is inhibited Pancreatic hormone, glucagon, is released in response to a drop in glucose level |
|
|
Returning Glucose to the Blood
|
Glucagon stimulates the breakdown of liver glycogen stores
Glucose is released into the blood for use by the tissues Muscle tissue does not respond to glucagon |
|
|
Regulation of Blood Glucose
Hyperglycemia |
High blood sugar
|
|
|
Regulation of Blood Glucose
Hypoglycemia |
Low blood sugar
|
|
|
Regualtion of Blood Glucose
Normal is |
60-110 mg/dL
|
|
|
Blood Glucose Control of Pancreas
|
Releases insulin when glucose is high
Releases glucagon when glucose is low |
|
|
Blood Glucose Control of Liver
|
Removes glucose from bloodstream (response to insulin)
Releases glucose into the bloodstream (response to glucagon) |
|
|
Functions of Insulin are
|
Promotes glycogen
Increases glucose uptake by the cells Reduces gluconeogenesis Net effect: LOWERS blood glucose |
|
|
Functions of Glucagon
|
Breakdown glycogen
Enhances gluconeogenesis Net effect: RAISES blood glucose |
|
|
3 Major Health Disorders related to carbohydrate metabolism are
|
Diabetes, Hypoglycemia, Lactose Intolerance
|
|
|
Diabetes is
|
the inability to regulat blood glucose levels
untreated can cause nerve damage, kidney damage, and blindness Also associated with atherosclerosis (hardening arteries) and decreased wound healing |
|
|
3 types of Diabetes are
|
Type 1, Type 2, Gestational Diabetes
|
|
|
Diabetes Type 1
|
Accounts for 10% of all cases
Patients do not produce enough insulin Causes hyperglycemia May be an autoimmune disease Onset is at 10-14 but can occur at both younger/older ages |
|
|
Treatment for Diabetes Type 1
|
Comination/balance of insulin injections, CHO regulation, and excercise
|
|
|
Diabetes Type 2
|
Most diabetics have type 2
Progressive disease with biological changes over time Body cells become resistant to insule Hyperglycemia results when cells cannot take in glucose from the blood |
|
|
3 Causes of Diabetes Type 2
|
Genetics, Obesity, Physical inactivity
Strongly associated with excess body fat |
|
|
Treatment for Diabetes Type 2
|
Weight loss, diet therapy, exercise, and oral medication
|
|
|
2 types of hypoglycemia- low blood glucose are
|
Reactive hypoglycemia
Fasting hypoglycemia |
|
|
Reactive Hypoglycemia is
|
when too much insulin is produced after a meal
occurs shortly after a meal over secretion of insulin causes shakiness, sweating, and anxiety |
|
|
Fasting Hypoglycemia is
|
when too much insuline is produced even when the persoon has not eatin
|
|
|
Pancreatic Cancer leads to
|
overproduction of insulin
|
|
|
Glycemic Index is
|
Food's ability to raise blood glucose levels
|
|
|
Foods with low glycemic index are
|
better for people with diabetes
generally higher in fiber and may reduce risk of heart disease/colon cancer |
|
|
Storing Glucose as Fat
The liver is the primary site of fatty acid synthesis Insulin stimulates the liver cells to |
utilize glucose for energy
store glucose as glycogen convert bulk of excess glucose to fatty acids all of this is happening at the same time |
|
|
Fat Synthesis
Triglycerides are |
Complex molecules consisted of combined fatty acids
|
|
|
Triglycerides are
|
packaged into aspecial carrier called very low density lipoprotein (VLDL) and transported to fat tissue
Fatty acids are absorbed and stored as triglycerides in the adipose (fat) tissue |
|
|
Fat Synthesis are
|
Calories consumed in excess of those expended are stored as fat
This process has no upper limit Fat cells have the ability to undergo hypertrophy |
|
|
Hypertrophy is
|
the increase in size due to lipid accumulation
|
