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1) Nutrition & Health > Carbohydrate Metabolism > Flashcards

Carbohydrate Metabolism Flashcards

1
Q

Where is the secretion done?

A

Multiple digestive secretions in the GI tract

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2
Q

Explain the path of the bolus during swallowing.

A

Epiglottis closes over larynx, blocking entrance to lungs via the trachea
The bolus goes down the pharyx, to the esophagus, to the stomach

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3
Q

Explain what happens when choking.

A

Food lodged in the trachea blocks the passage of air

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4
Q

Why do J-thrusts work to get food out?

A

Increase intrathoracic pressure

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5
Q

What is dysphagia?

A

Difficulty swallowing on a chronic basis (epiglottis coordination)

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6
Q

What does GERD stand for?

A

Gastro-Esophageal Reflux Disease

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7
Q

What causes GERD?

A

Strong acid from the stomach goes up and damages the lining of the esophagus and creates GERD

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8
Q

How can we treat GERD?

A

Drugs, surgery

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9
Q

Name the 2 drugs for GERD.

A

Anti-acids (neutralize), proton-pump inhibitor (decrease production of HCl)

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10
Q

What causes ulcers?

A
  • Acid eating away at the lining of the stomach

- H-pylori

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11
Q

What recent discovery about ulcers made headline news?

A

H-pylori found in acid environment of stomach, eats away and makes lining vulnerable –> H-pylori antibiotic= CURE

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12
Q

How long does food stay in the mouth? Stomach? Small intestine? Colon? Assuming 24 h transit time.

A

Mouth: less than a minute
Stomach: 1-2h
Small intestine: 7-8h
Colon: 12-14h

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13
Q

What are the recommendations for carbohydrates?

A
  • Variety of grains, half of them whole

- Limit your sugar

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14
Q

What do plants make out of what during photosynthesis?

A

Plants make glucose out of inorganic substances

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15
Q

Which monosaccharides have 6 carbon atoms? Which has 5?

A

6: Glucose, Galactose
5: Fructose

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16
Q

What is sucrose made of?

A

Fructose-Glucose

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17
Q

What is maltose made of?

A

Glucose-Glucose

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18
Q

What is lactose made of?

A

Glucose-Galactose

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19
Q

Which carb is the only animal-based on?

A

Lactose

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20
Q

What is a glycosidic bond?

A

Joins a carbohydrate to another group (could be carb or not)

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21
Q

How are glycosidic bonds formed? Broken?

A

Formed: dehydration
Broken: hydrolysis

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22
Q

Which polysaccharides are alpha? Which are beta?

A

Alpha: starch, glycogen
Beta: cellulose

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23
Q

What is starch made of?

A

Amylose + Amylopectin

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24
Q

Which characteristics of polysaccharides influences the characteristics of food?

A

Amount of amylose and amylopectin

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25
Q

Which polysaccharides is plant form?

A

Starch

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26
Q

Which polysaccharides is animal form?

A

Glycogen

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27
Q

Where is glycogen stored? What is it stored with?

A

Liver, H2O

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28
Q

What is cellulose produced by?

A

Plants

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29
Q

Why can’t we digest cellulose?

A

Our GI tract cannot digest the beta

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30
Q

Describe how starch is digested in the mouth.

A

Saliva moistens the bond

Amylase transforms starch into maltose + polysaccharides

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31
Q

Describe how starch is digested in the stomach.

A

Acid inactivates salivary enzyme, halts starch digestion

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32
Q

Describe how starch is digested in the pancreas.

A

Produces an amylase, released pancreatic duct –> small intestine
Pancreatic amylase transforms starch into small polysaccharides and maltose

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33
Q

Describe how starch is digested in the small intestine.

A

Disaccharide enzymes on the surface of the small intestinal cells hydrolyze disaccharides into monosaccharides
Intestinal cells absorb these monosaccharides

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34
Q

Describe how fibre is digested in the mouth.

A

Mechanical action crushes fibre + moistens it

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35
Q

Describe how fibre is digested in the stomach.

A

Fibre not digested, delays gastric emptying

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36
Q

Describe how fibre is digested in the small intestine.

A

Fibre not digested, delays absorption of other nutrients

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37
Q

Describe how fibre is digested in the large intestine.

A

Most fibre passes intact through the digestive tract to the large intestine. Here, bacterial enzymes digest fibre into short-chain fatty acids and gas

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38
Q

Name some functions of fibre.

A

Holds water, regulates bowel activity, binds to substances such as bile, cholesterol, and some minerals carrying them out of the body

  • Water-holding
  • Ion binding
  • Fermentability
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39
Q

Why can’t certain people digest lactose?

A

No lactase on their brush border

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40
Q

What does lactose intolerance cause?

A

Nausea, diarrhea, cramps, bloating, flatulance

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41
Q

Name some treatment options for lactose intolerance

A

Dilute milk, lactose predigested foods (yoghurt, cheese), lactose reduced milks, lactaid pills

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42
Q

What do we need to look out for if we eliminate milk products?

A

Calcium and vitamin D

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43
Q

Name the 5 glucose functions in metabolism.

A

1) Precursor for amino acids
2) Converted to glycogen to store energy
3) Converted to fat to store energy
4) Oxidized for energy
5) Prevent ketosis

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44
Q

Why is glucose homeostasis important?

A

Needed for brain cells, blood cells, spermatogenesis, mammary gland, fetus, etc.

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45
Q

What is hypoglycemia? Hyperglycemia?

A

Hypo: low blood sugar
Hyper: high blood sugar

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46
Q

What should fasting glucose levels be? What shouldn’t it pass?

A

5 mmol/L, 10 mmol/L

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47
Q

What happens to glucose after eating (fed state)?

A

1) Blood sugar increases
2) Which stimulates the pancreas to release insulin into the bloodstream
3) Which stimulates the uptake of glucose into cells and storage as glycogen in the liver and muscles. Also stimulates the conversion of excess glucose into fat

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48
Q

Which gland is both an endocrine and exocrine gland?

A

Pancreas

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49
Q

What happens to glucose after absorbing?

A

1) Cells use glucose, blood sugar decreases
2) Which stimulates the pancreas to release glucagon into the bloodstream
3) Which stimulates liver cells to break down glycogen and release glucose into the blood
4) Blood glucose increases

50
Q

How much did diabetes rise from 1997 to 2007?

A

6% to over 10%

51
Q

What is the official name for diabetes? What does it mean?

A

Diabetes Mellitus, sweet (urine is sweet)

52
Q

What causes type 1 diabetes?

A

Pancreas stops producing insulin by B-cells (probably an autoimmune disease)

53
Q

How are glucose levels for type 1?

A

High blood glucose

54
Q

What % of cases is type I diabetes?

A

5-10%

55
Q

What is the treatment for type 1 diabetes?

A
  • Exogenous insulin
  • Diet (low fat, low GI CHOS, and ++ fibre)
  • Balance diet + exercise
56
Q

Why can’t you take a pill for type 1 diabetes?

A

Insulin is a protein, no pill since it would just be digested

57
Q

What causes type 2 diabetes?

A

Cells are not sensitive to insulin (exhausted pancreas)

58
Q

How are plasma glucose and insulin levels?

A

Normal plasma glucose, high insulin

59
Q

What % of cases is type 2 diabetes?

A

90-95%

60
Q

What type of treatment for type 2 diabetes?

A

Low fat, low GI CHOs and fibre

Weight loss, exercise, diet (type 2 can be reversible)

61
Q

What is the function of our kidneys?

A

Filtrate

62
Q

Where does the blood go in the kidneys? What happens?

A

Blood flows into the glomerulus, small molecules go out, some are absorbed into the tubule

63
Q

What is the second step during kidney filtration?

A

Reabsorption of glucose and amino acids

64
Q

What is excreted during kidney filtration?

A

Waste material

65
Q

Is there glucose in urine? Can certain conditions affect that?

A

Not usually

Someone with hyperglycemia (> 10mmol/L) will have glucose in urine

66
Q

How do we calculate GI?

A

GI (%) = (glycemic response to 50 g of food/glycemic response to 50 g of glucose) x 100%

67
Q

What does GI measure?

A

Measures blood sugar response to eating a food in relation to a standard

68
Q

What does low GI mean?

A

Glucose digested slowly, low insulin response

69
Q

What nutrient usually predict low GI?

A

+ Dietary fibre

70
Q

Name a food group that is low GI.

A

Legumes

71
Q

What is glycemic load?

A

Glycemic index and amount of CHO

72
Q

Name 2 problems for the DRI summary of CHO.

A
  • Not based on glycemic index

- No UL for sugar

73
Q

How much sugar should we have daily?

A

6-9 tsp/day = 100-150 kcal/d

74
Q

Name 2 problems associated with high sugar.

A

High GI
Dental cavities
High blood sugar

75
Q

What does excess glucose get converted to?

A

Glycogen, which liver converts into saturated fat

76
Q

Define a cavity.

A

Erosion of the enamel

77
Q

Define gingivitis. What is it an indicator of?

A

Inflammation of the gum

Indicator of inflammatory stress in the body

78
Q

How do cavities form? What do they require?

A

Fermentable CHO by bacteria in the mouth, which produce acids –> cavities
Fermentable sugar alcohols

79
Q

How are we less susceptible to cavities?

A

Brushing your teeth, fluoride treatment

80
Q

What is a problem of adding fluoride to water?

A

We’re fluoridating all other water uses

81
Q

How do artificial sweeteners compare to sugar?

A

+++ sweet

82
Q

Name two artificial sweeteners from the past.

A

Saccharin and Cyclamate

83
Q

Can aspartame be digested?

A

Yes

84
Q

Can splenda be digested? What happens?

A

No, gets eliminated through urine, effects on environment (?)

85
Q

What are the downsides of aspartame?

A

CANNOT be heated

Warning for PKU

86
Q

What is PKU? What is treatment?

A
  • phenylalanine isn’t metabolized, increase is toxic, HAS to be limited through diet, only during development (teens)
  • pregnant women too
87
Q

What is another word for splenda?

A

sucralose

88
Q

Are sugar replacers fermentable?

A

No

89
Q

How many kcals/g for sugar replacers?

A

2kcal/g

90
Q

Are sugar replacers slowly absorbed?

A

Yes

91
Q

Does sugar free mean no calorie?

A

no

92
Q

What are the 2 types of dietary fibre?

A

Insoluble and soluble

93
Q

What makes up insoluble fibre?

A

Fibrous veg, wheat bran

94
Q

What makes up soluble fibre?

A

Beans, legumes, oat bran, nuts, fruits

95
Q

What does soluble fibre do in the stomach?

A

Viscosity

96
Q

What does insoluble fibre do in the stomach?

A

Bulk

97
Q

What do both fibres do in the stomach?

A
  • delays gastric emptying

- fullness, sensation, satiety

98
Q

What does fibre do in our small intestine?

A

Slows absorption

99
Q

Why does fibre control glycemic?

A

since it slows absorption

100
Q

What does insoluble fibre bind to? What does soluble bind to?

A

Insoluble binds to cations

Soluble binds to bile acids

101
Q

Describe the enterohepatic circulation of someone with a regular diet.

A

bile acids reabsorped to liver, biliary secretion from liver

102
Q

Describe the enterohepatic circulation of someone with a high-fibre diet.

A

less bile acids reabsorbed by liver since fibre bound to cholesterol and bile acids
so liver increases the synthesis of bile acids from cholesterol, LESS CHOLESTEROL

103
Q

Name the 4 functions of fibre in the colon

A

Increases GI motility
Attracts water and bulk
Fermented by intestinal bacteria
Binds bile acids and toxins

104
Q

What can attracting H2O lead to in the colon (by fibre)?

A

Constipation, diverticular disease, hemorrhoids

105
Q

What can fermentation in the colon lead to (by fibre)?

A

increase in gas

106
Q

How does fibre protect the colon?

A

Binds bile acids and toxins

107
Q

Define diverticulitis

A

Inflammation of diverticula

Fecal contents trapped, increase in pressure, inflammation in diverticula, infection

108
Q

What is the treatment for diverticulitis?

A

Surgery and FIBRE

109
Q

What is the current fibre intake?

A

10-15 g/day

110
Q

What is the recommendation for fibre for men? Women?

A

Men: 38 g/d
Women: 25 g/d

111
Q

Why is there no RDA for fibre? What is used instead?

A

Not enough research, AI

112
Q

Why is there no UL for fibre?

A

Not worthwhile, intake much lower than AI

113
Q

Are there any calories in fibre?

A

1.5 to 2.5 kcalories per gram

114
Q

What are the main sources of dietary fibre?

A
  • 1/2 fruits and veg

- 1/2 grains, legumes, seeds

115
Q

Which food groups pack a fibre punch?

A

Legumes and seeds

116
Q

Name 5 positive health effects of fibre.

A
  • Weight control
  • Heart disease
  • Cancer
  • Diabetes
  • GI Health
117
Q

If the carbohydrate content of the diet is insufficient to meet the body’s need for glucose, what can be converted to glucose?

A

Amino Acids

118
Q

Which polysaccharide is food not a significant source of?

A

Glycogen

119
Q

Compare soluble vs. insoluble fibre.

A

Soluble: dissolve in water, form gels (viscous), and are easily digested by bacteria in the colon (fermentable)
Insoluble: do not dissolve in water, do not form gels (non- viscous), and are less readily fermented

120
Q

Compare the health benefits of insoluble vs. soluble fibre.

A

Soluble: protecting against heart disease and diabetes by lowering blood cholesterol and glucose levels
Insoluble: promote bowel movements, alleviate constipation, and prevent diverticular disease.

1) Nutrition & Health (21 decks)

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