26: Carbs, Lipids, Prtns - Perry

Question 1

4 basic fuels

Answer 1

Carbohydrate, Fats, Proteins (and ethanol)

Question 2

describe glycemic index

Answer 2

Glycemic index is a system to quantify the glucose response to CHO-containing food. Glycemic index is defined as the area under the curve for the increase in blood glucose during the 2 hours following ingestion of 50g of food, as compared with ingestion of 50g of reference food (either glucose or white bread).

A food with a low glycemic index are usually more slowly digested, absorbed, and metabolized and will result in a smaller rise in blood glucose (and insulin) than one with a higher glycemic index.

Question 3

describe metabolic syndrome

Answer 3

Metabolic syndrome is not a disease in itself. Instead, it’s a group of risk factors – high blood pressure, high blood sugar, unhealthy cholesterol levels, and abdominal fat.

Question 4

high fructose corn syrup vs. corn syrup

Answer 4

In many foods/sweetened beverages

Several types—HFCS-42, HFCS-55, HFCS-90

HFCS - structurally similar to sucrose/table sugar (50:50 fructose:glucose) not to fructose

Fructose absorption facilitated by glucose and other monosaccharides; Excess fructose consumption can lead to gastric distress/diarrhea

Fructose may impact hormone levels, satiety, & food consumption

Type of sweetener has changed, but amount of fructose in diet has remained constant

Question 5

do bran and germ contain all the B vitamins?

Answer 5

Bran and germ don’t contain all of the B vitamins – B12 is notably absent

During processing, bran and germ are removed – removing fiber, vitamins, minerals, antioxidants, healthy fats – leaving essentially the carbohydrates and proteins. Sometimes food manufacturers will enrich the product (add the nutrients back in), although it’s still healthiest to received the nutrients in the natural form.

Question 6

essential fatty acids

Answer 6

Humans are unable to synthesize fatty acids that have the double bond in the omega-3 and omega-6 positions, making them essential fatty acids– meaning we must get them in our diets.

trans fats are most detrimental to health

Question 7

s/s deficiency Linoleic

Answer 7

Dry, scaly skin, rash

Increased infection, impaired wound healing, immune dysfunction

Question 8

s/s deficiency alpah-linoleic

Answer 8

Less recognized

Neurologic abnormalities – numbness, paresthesia, blurred vision, difficulties walking

Question 9

omega 6: omega 3

Answer 9

current ratio 20:1 should be 12:1

omega 6 associated with increases inflammatory cytokines; 3s decrease

Question 10

“hydrogenated” in label

Answer 10

might have trans fat

Labeling – allowed to list 0g if product contains

Question 11

physiological effects of dietary trans fatty acids

Answer 11

Dyslipidemia
LDL increase, HDL decrease, Triglycerides increase, Lipoprotein(a) increase
LDL particle size decrease (more atherogenic)

Abdominal fat deposition in primates

Systemic inflammation
Interleukin-6 increase TNF-alpha increase
C-reactive protein increase

Endothelial dysfunction

Diabetes mellitus?

Membrane properties

Question 12

essential aa

Answer 12

leucine
lysine
phenylalanine
valine
threonine
methionine
isoleucine
histidine
tryptophan

Question 13

prtn for critically ill and burn pts

Answer 13

Critically ill
Accelerated protein loss demands greater energy and protein intake
1.5g/kg/day

Burns/multiple traumas
2g/kg/day

Question 14

too much prtn?

Answer 14

Too much protein can result in pre-renal azotemia

Increases burden to kidney due to high demands for excretion

Kidney stones, osteoporosis

Question 15

acid producing v. base producing diet (urine pH)

Answer 15

meat, cheese, yogurt, etc –> acid producing

vegetables, fruits, tubers –> base producing