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Human Nutrition & Health > Additional Slides Exam I > Flashcards

Additional Slides Exam I Flashcards

1
Q

What is glycemic index?

A

GI describes how each carb breaks down and how they affect measurable blood glucose levels

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2
Q

What are we looking for when observing a glycemic index?

A

How fast is that food digested, broken down, absorbed, and then at what level of glucose do we find that food in the blood.

Some foods will create a higher index of blood glucose. The goal is to have a low glycemic index.

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3
Q

What range on the glycemic index is considered high?

A

70-100

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4
Q

What range on the glycemic index is considered medium?

A

56-69

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5
Q

What range on the glycemic index is considered low?

A

0-55

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6
Q

Why are fruits not found on the “high glycemic foods” list?

A

They contain fructose. The glycemic index test measures glucose, not fructose.

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7
Q

Describe the negative feedback loop for insulin.

A

Food is eaten, the food is digested and absorbed into the blood, blood sugar is raised, insulin release is promoted from pancreas

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8
Q

What happens when the blood sugar becomes too low? (What does the liver and pancreas do)?

A

Low blood sugar will promote glucagon release from the pancreas. The pancreas will then communicate with the liver which will stimulate breakdown of glycogen (which is stored in the liver).

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9
Q

What is glycemic load (GL)?

A

The glycemic load takes into account the amount of carbohydrate (CHO) in a common serving in addition to its glycemic index (GI)

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10
Q

What is considered a low GL?

A

0-10

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11
Q

What is considered a moderate GL?

A

11-19

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12
Q

What is considered a high GL?

A

> 20

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13
Q

What is fructose?

A

A sweet MONOsaccharide found in honey, fruits and vegetables

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14
Q

What is high-fructose corn syrup (HFCS)?

A

A sugar manufactured from corn starch and consists of 55% fructose and 45% glucose

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15
Q

True or False. Fructose is not going to raise blood sugar.

A

True.

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16
Q

What problems are associated with high fructose corn syrup?

A

It is contributing to obesity, it is increasing insulin resistance, it contains corn, it raises bad cholesterol in the blood. Inhibits satiety (the sensation of being full)

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17
Q

True or False. Manufactures are not required to list all food ingredients on the label.

A

False. They are required.

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18
Q

What does the word “flavored” mean on a label?

A

It tells you that the food uses only natural flavorings (not modified in any way)

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19
Q

What is a food additive?

A

Any substance a food producer intentionally adds to a food for a specific purpose that is not naturally present in food. It is most likely synthetically derived in a lab.

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20
Q

How many additives are used to preserve and “improve” foods?

A

Around 3,000

21
Q

What key additives should we avoid eating?

A

Hydrogenated or partially hydrogenated oils (trans fats)

Artificial food colors

Nitrites and nitrates
Sulfites
Artificial sweeteners: aspartame

MSG

Preservatives (BHA and BHT)

Olestra

22
Q

What are the “scary seven”?

A
  1. High-fructose corn syrup
  2. trans fats
  3. artifical flavors
  4. MSG
  5. Articial colors
  6. Artificial sweeteners
  7. Preservatives
23
Q

What are some traditional additives?

A

Salt, smoke, honey, vinegar, herbs & spices, calcium carbonate, natural food colorings

24
Q

Phytonutrients are not essential to diet but are present in high quantities, particularly in colorful fruits and vegetables. How are they beneficial in the body?

A

Provide immune support, vitamins, minerals and antioxidant properties to foods.

25
Q

How many known phytonutrients are there?

A

2,000

26
Q

The purpose of additives fall into what four categories?

A
  1. Improve storage properties
  2. Make food more appealing to consumer
  3. Improve processing and preparation
  4. Cheaper
27
Q

Nearly _____ the common colorings found in food are created in laboratories.

A

Half or 50%

28
Q

Where can red dye #40 (allura red) be found (in food) and what does it do to the body?

A

It is the most widely used dye found in cereals, desserts, drugs, and cosmetics. It accelerates immune system tumors in mice and triggers allergic reactions and hyperactivity in children.

29
Q

Where can yellow #5 (tartrazine) be found (in food) and what does it do to the body?

A

Found in any number of baked goods, cereal, gelatin products, and dessert powders. Causes severe hypersensitivity and triggers hyperactivity disorders and other behavioral issues in children.

30
Q

What is used as a powerful oxidizing agent in baking since it bleaches and improves the elasticity of dough? This chemical is banned in many countries including the European Union, Brazil, Canada and China.

A

Potassium bromate

31
Q

What does MSG stand for?

A

Monosodium glutamate

32
Q

What is MSG?

A

It is a flavor enhancer

33
Q

How does MSG impact the body?

A

It’s associated with headache, agitation, numbness, tingling

34
Q

MSG is an excitotoxin. Define excitotoxin.

A

A pathological process by which nerve cells are damaged or killed by excessive stimulation by neurotransmitters such as glutamate.

35
Q

How does MSG and aspartame resemble one another?

A

Both are food additives that enhance the flavor of food, are correlated with neurological symptoms and both are approved by the FDA for consumption.

36
Q

Of all the flavor enhancers, what are the most common out of the bunch?

A

Sweeteners

37
Q

Why might someone who is a diabetic be told it is okay to use sorbitol as a sugar replacement, even though this is not true (it is a sugar alcohol)?

A

Sorbitol absorbs more slowly than the intestinal tract than sucrose does, so the blood sugar level may not rise as high.

38
Q

What was the first artificial sweetener on the market?

A

Saccharin - it’s 300 times as sweet as sucrose

39
Q

What was the second artificial sweetener on the market?

A

Aspartame - it’s 200 times sweeter than sugar

40
Q

What was the third artificial sweetener on the market?

A

Sucralose (Splenda) - made from sugar but is 600 times sweeter

It is literally chlorinated sugar with bleach

41
Q

Although sucralose is said to be safe for consumption, what is it commonly correlated with?

A

Insulin resistance with long-term use

42
Q

What is a stabilizer?

A

A substance that keeps a compound mixture or solution from changing its form or chemical nature.

43
Q

Give an example of a food that contains no stabilizers.

A

Peanut butter without a stabilizer: the fat in peanut butter separates from the protein, creating an oil pool over the paste.

44
Q

What are the primary functions of digestive system?

A
  1. Ingestion
  2. Propulsion - moving food along tract
  3. Mechanical digestion
  4. Chemical digestion
  5. Absorption
  6. Defecation
45
Q

Describe the pathway of food from the mouth to the anus.

A
  1. Mouth
  2. Esophagus
  3. Stomach
  4. Small intestine
  5. Large intestine
  6. Rectum
  7. Anus
46
Q

Where does the bulk of digestion and absorption occur?

A

Jejunum of the small intestine

47
Q

What are the three anatomical regions of the small intestine?

A

Duodenum, jejunum, ileum

48
Q

What are the three phases of digestion?

A
  1. Cephalic
  2. Gastric
  3. Intestinal

Human Nutrition & Health (21 decks)

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