Carbohydrates Flashcards
1
Q
Recommended dietary allowance OF CARBOHYDRATES for adults and children
A
130 grams
2
Q
how many percentage of carbohydrates should be in food?
A
45 – 65%
3
Q
what would happen if carbohydrate intake is greater than the carbohydrate required
A
excess would be stored in the liver or in tissues as fat.
4
Q
give 5 functions of the digestive system
A
o I –– ingestion o D –– digestion o E –– excretion o A –– absorption o S –– secretion
5
Q
where does carbohydrate metabolism start?
A
carb metabolism begins with the mouth
6
Q
where does protein and fats metabolism start?
A
stomach
7
Q
stomach provides what intrinsic factor?
A
Vitamin B-12
8
Q
why is bile production necessary?
A
for emulsification of 9kcal/g of fats
9
Q
where does Absorption of the rest of vitamins occur?
A
Small Intestine (Jejunum and Ileum)
10
Q
Give ABCD function of liver
A
o A – Absorption (ADEK and fat)
o B – Bile production & Emulsification of fats
o C – Conversion of by-product of protein
o D – Drug detoxification
11
Q
what problem would occur if there is a problem in the liver with regards to bile production and emulsification of fats?
A
steorhhea- dirty white/ oil feces dahil di well digested yung fats
12
Q
give 4 functions of Carbohydrates
A
- Glucose for Energy
- Protein Sparing
- Preventing Ketosis
- Making Other Compounds
13
Q
Primary function of glucose is to provide
A
energy for the cells.
14
Q
what is burned more efficiently than protein and fat?
A
CARBOHYDRATES
15
Q
Brain is totally dependent on?
A
glucose
16
Q
All digestible carbohydrates provide how many calories?
A
4cal/g.
17
Q
explain the effect of Consuming adequate carbohydrates to energy needs for proteins
A
has the effect of ‘sparing protein’ from being used for energy, leaving proteins available to do its special functions.
18
Q
what happens to fat oxidation and what forms when there is inadequate amount of glucose intake?
A
fat oxidation prematurely stops at the intermediate step of ketone body formation.
19
Q
Increased production of ketone and accumulation in blood stream may result to the ff:
A
➜Nausea, fatigue, loss of appetite, and ketoacidosis
➜ Dehydration and sodium depletion
20
Q
what other compounds does carbohydrates make?
A
Glycogen
Nonessential Amino Acids
Carbohydrate-containing Compounds
Fat
21
Q
Liver and muscles pick up extra glucose molecules and join them together to form what?
A
glycogen that will be quickly released to the blood stream once needed.
22
Q
what happens with glucose if there is an adequate supply of essential amino acids available?
A
body can use essential amino acids and glucose to make nonessential amino acids.
23
Q
Body can convert glucose to other essential carbohydrates like:
A
➜RNA & DNA
➜Keratin Sulfate
➜Hyaluronic Acid
24
Q
Any glucose remaining after the 3 processes mentioned will be converted by the liver to? and will be stored where?
A
triglycerides and will be stored in the body’s fat tissues.
25
contains 1 or 2 sugar molecules
Simple Sugars
26
quick energy sources
Simple Sugars
27
comes from sugar
Simple Sugars
28
do not usually supply any other nutrients or fiber.
Simple Sugars
29
types of simple sugar that is Absorbed as it is without undergoing digestion.
Monosaccharides
Glucose, Fructose, Galactose
30
Sugar to which the body converts all other digestible carbohydrate.
Glucose
31
-Circulates through the blood to provide energy.
Glucose
32
Simplest sugar
Glucose
33
“Blood Sugar”
Glucose
34
other name for glucose
Dextrose (70)
35
give 7 sources of glucose
```
o Fruit
o Vegetable
o Corn syrup
o Cornstarch
o Honey (carbs, sugars)
o Raisins (Carbs,potassium)
o Dried Fruit(Potassium and Vitamin A)
```
36
“fruit sugar”
Fructose (170)
37
Sweetest of all sugar
Fructose (170)
38
-Often added to food because it is cheap and enhances taste.
Fructose (170)
39
give sources of fructose
Fruit, Honey, and Some Vegetables.
40
Doesn’t appear in appreciable amount in foods.
Galactose (60)
41
Significant only as it combines with glucose to form lactose.
Galactose (60)
42
Glucose + Fructose
Sucrose (100)
43
“table sugar or sugar”
Sucrose (100)
44
From sugarcane and sugar beets into white brown, confectioners, and turbinado sugars.
Sucrose (100)
45
Glucose + Glucose
Maltose (50)
46
Added to foods for flavoring (eg. Malted milk shakes
Maltose (50)
47
“Malt Sugar”
Maltose (50)
48
-added to beer for color.
Maltose (50)
49
Intermediate in starch digestion.
Maltose (50)
50
Glucose + Galactose
Lactose (40)
51
“Milk Sugar”
Lactose (40)
52
Found naturally in milk
Lactose (40)
53
Enhances absorption of Ca and promotes growth of GI flora for production of Vitamin K.
Lactose (40)
54
Least sweet of all sugars.
Lactose (40)
55
composed of hundreds to thousands of glucose molecules linked together.
Complex Sugars (polysaccharides)
56
why does polysaccharides do not taste sweet?
composed of hundreds to thousands of glucose molecules linked together.
57
Supply longer lasting energy, as well as other nutrients and fiber that the body needs.
Complex Sugars (polysaccharides)
58
Better choice for healthy diet.
Complex Sugars (polysaccharides)
59
3 types of Complex Sugars
1. starch
2. glycogen
3. fiber
`
60
3 types of Complex Sugars
1. starch
2. glycogen
3. fiber
61
3 types of disaccharides
sucrose
maltose
lactose
62
3 types of monosaccharides
glucose
fructose
galactose
63
Glucose not used by plant for immediate energy is stored in this form.
Starch
64
-Storage form of glucose in plants.
Starch
65
give examples of starch
```
Bread,
cereals,
pasta,
rice,
potatoes,
beans, and chestnuts.
```
66
Storage form of glucose in animals and humans.
Glycogen
67
why does liver breakdown glycogen and release glucose in the blood stream between meals?
➜Maintain normal blood glucose level
| ➜Provide fuel for tissues.
68
Miniscule amounts pf glycogen only are found in
scallops and oysters
69
fibers are often referred to as
Fibers
70
Cannot be digested by human enzymes.
Fibers
71
Found only in plants as a component of plant cell walls or intercellular structure.
Fibers
72
5 types of fibers
1. SOLUBLE
2. INSOLUBLE
3. dietary
4. functional
5. total
73
differentiate SOLUBLE and INSOLUBLE fibers
1. Insoluble Fiber –– nondigestible carbohydrates that do not dissolve in water.
2. Soluble Fiber –– nondigestible carbohydrates that dissolve to a gummy, viscous texture.
74
types of soluble fiber
- Pectin,
- vegetable,
- gums,
- psyllium,
- mucilage.
75
what happens to soluble fiber when mixed with water
- Dissolves in water
| - forms a viscous gel
76
what to type of fiber to use for Diarrhea patients?
Soluble Fiber
77
what to type of fiber to use for Hypertensive patients?
Soluble Fiber
78
what to type of fiber to use for Predisposed for diabetes patients?
Soluble Fiber
79
Physiologic
| effects of using soluble fiber
- Slow gastric emptying time
- Feeling of fullness.
- helps regulate blood glucose level because it delays and blunt rise in
glucose after eating.
- Lower serum cholesterol.
80
what fiber has a physiologic effect of
| Slow gastric emptying time ?
soluble fiber
81
what fiber has a physiologic effect of Feeling of fullness
soluble fiber
82
what fiber has a physiologic effect of
soluble fiber
83
what fiber has a physiologic effect of regulate blood
glucose level because it
delays and blunt rise in glucose after eating?
soluble fiber
84
what fiber has a physiologic effect of Lower serum cholesterol?
soluble fiber
85
Sources of soluble fiber?
- Dried peas and beans
- Lentils, Oats
- Certain fruits, vegetables
- Barley, beans, figs, prunes,
and sweet potatoes.
86
what type of fiber is Dried peas and beans?
soluble fiber
87
what type of fiber is Lentils, Oats ?
soluble fiber
88
what type of fiber is Barley, beans, figs, prunes,
| and sweet potatoes
soluble fiber
89
what type of fiber is Whole wheat bread or
| cereals?
insoluble fiber
90
what type of fiber is Lentils, apple, avocado,
| and strawberries?
insoluble fiber
91
Types of insoluble fiber?
Cellulose,
many hemicelluloses, lignans,
psyllium.
92
what happens to insoluble fiber when mixed with water?
```
-Does not dissolve in
water.
-acts like a sponge in
the intestine to soak
water.
```
93
what to type of fiber to use for constipated
| patients.
Insoluble Fiber
94
physiologic effects of insoluble fibers
- Increase stool bulk.
- Promote laxation
- Prevent constipation.
- Supports gut health.
95
what fiber has a physiologic effect of Increase stool bulk?
Insoluble Fiber
96
what fiber has a physiologic effect of Promote laxation?
Insoluble Fiber
97
what fiber has a physiologic effect of Prevent constipation?
Insoluble Fiber
98
what fiber has a physiologic effect of Supports gut health?
Insoluble Fiber
99
what type of fibers are carbohydrates and lignin that are natural
and intact components of plants that cannot be digested by
human enzymes?
Dietary Fiber
100
consists of extracted or isolated
nondigestible carbohydrates that have beneficial
physiologic effects in humans
Functional Fiber
101
sum of dietary fiber and functional fiber.
Total Fiber
102
daily fiber recommendations for Men, age 50 and under
38 grams per day
103
daily fiber recommendations for Women, age 50 and under
25 grams per day
104
daily fiber recommendations for Men, over 50
30 grams per day
105
daily fiber recommendations for Women, over 50
21 grams per day
106
how many grams does 1 slice of whole-wheat bread have?
3 grams of fiber
107
how many grams does 1 cup of cooked oatmeal have?
4 grams of fiber
108
how many grams does 1 cup of cooked black beans have?
15 grams of fiber
109
what are caloric sugars and syrups added to foods during
| processing preparation or consumed separately?
Added sugars
110
what source of carbohydrates can be whole and refined?
Grains
111
- Consist of the entire kernel of grain.
| - Must have same proportion of original 3 parts.
Whole Grains
112
are the 3 parts of whole grains?
bran
endosperm
germ
113
what nutrients does bran contain?
```
antioxidant,
iron,
zinc,
copper,
magnesium,
B vitamins
```
114
what nutrients does
| Endosperm contain?
-supplies starch, protein
-and small amounts
of vitamins and minerals.
115
what nutrients does
| germ contain?
B vitamins,
Vitamin E,
antioxidant,
phytochemicals,
unsaturated fat.
116
what makes makes whole wheat flour more
| susceptible to rancidity than refined flour.?
Unsaturated fat
117
in refined grains what parts of the kernel is removed?
bran and germ
118
what is Refined Grains rich in?
starch
119
what does Refined Grains lack in?
fiber, B vitamins, Vitamin E,
trace minerals, unsaturated fat and most
phytochemicals.
120
what happens when refined grains undergo enrichment?
restores some B vitamins and iron to levels
| prior to processing.
121
Enriched grains are also required to be fortified with?
folic acid to reduce risk of neural tube defects
122
process of adding nutrients that are not naturally present
| in food or is not present in significant amounts
Fortified
123
examples of fortified food
Milk with Vitamin D,
Salt with iodine,
Fruit juice with calcium,
Water or toothpaste with fluoride,
Flour with Folic Acid
Bread with Niacin.
124
explain glycemic response
o How quickly the glucose level rises;
o How high it goes, and
o How long it takes to be back to normal.
125
Effect a food has on the blood glucose concentration.
GLYCEMIC RESPONSE
126
factors affecting glycemic response
* Amounts of fat, fiber, and acid in the food.
* The degree of processing
* Method of preparation
* Amount eaten
* Degree of ripeness
* Whether other foods are eaten at the same time.
127
A numeric measure of the glycemic response of 50g of a
| foods sample.
GLYCEMIC INDEX
128
what happens when glycemic index is high?
glycemic response is also high
129
CARBOHYDRATES IN HEALTH PROMOTION
1. Increase Whole Grains
2. reduce sugars
3. Prevent dental caries
130
ways to reduce sugars
Limit all sugars
| Consider Sugar Alternatives
131
2 sugar Alternatives
polyols or sugar alcohol
nonnutritive sweeteners
132
why is Whole grains is more recommended than refined grains?
due
| to its health benefits.
133
Whole grains are known for maintaining?
GI functions.
134
whole grains should be served for how many amounts?
o ½ of servings or
| o Minimum of 3 servings per day.
135
health benefits of whole grains
```
o Essential fatty acids
o Antioxidants
o Vitamins
o Minerals
o Phytochemicals
```
136
give benefits of increase in whole grains
1. CARDIOVASCULAR DISEASE prevention
2. for CANCER
3. prevention of TYPE 2 DIABETES
4. WEIGHT MANAGEMENT
5. GASTROINTESTINAL FUNCTION
137
CARDIOVASCULAR DISEASE –– various components of
| whole grains may work synergistically to influence?
cholesterol levels, blood pressure, blood clotting, and
| insulin sensitivity
138
what is nutritional suggestion for the primary
| prevention of diabetes for grain consumption?
half of grain
| consumption would be whole grain.
139
how does whole grain help in lowering the risk of
| obesity and weight gain?
o Less calorically dense than refined foods.
o High in bulk (they take longer to consume)
o Prolong gastric emptying
140
GASTROINTESTINAL FUNCTION –– fiber in whole grains are
| credited with promoting regularity by?
- increasing stool bulk
| - shortening transit time.
141
Dilemmas for Intake of Whole Grains
- It is too expensive.
- Availability
- The client does not prefer the taste.
- Clients are not knowledgeable enough on what foods to
eat.
142
As nurses, it is our responsibility to educate the client about:
- Health benefits
| - Preventing weight gain and diseases.
143
Whole wheat bread for white bread
Brown rice for white rice
Whole wheat pasta or half wheat for white pasta.
Whole wheat tortillas for flour tortillas
Half of white flour with whole wheat flour or oats.
Whole wheat breadcrumbs for white crumbs.
Whole corn meal for refined corn meal
substitute
144
Ready-to-eat whole grain cereal
Whole grain baked tortilla chips
Popcorn
Snack On
145
Barley, brown rice, or bulgur to soups, stews, bread stuffing,
and casseroles
A handful of oats or whole-grain cereal to yogurt
Add
146
Sugar intake should be limited to?
25% or less of all calories
| consumed per day
147
ways to limit added sugar
refer to notes
148
type of sugar alternative used as sweeteners but are not true sugar;
derived from hydrogenated and fermented sugars and starches.
Polyols/ Sugar Alcohol
149
type of sugar alternative Not fermented by mouth bacteria so they do not cause
dental caries.
Polyols/ Sugar Alcohol
150
type of sugar alternative that is Noncariogenic, so they are often used in items held in
mouth (gums)
Polyols/ Sugar Alcohol
151
type of sugar alternative is Considered low calorie sweetener because they are
incompletely absorbed.
Polyols/ Sugar Alcohol
152
calorie value of sugar alcohol
1.6-3.0 cal/g
153
type of sugar alternative is slowly and incompletely absorbed/ metabolized
differently, they produce only a small effect to blood
glucose response.
Sugar Alcohol
154
type of sugar alternative not absorbed in the SI enters the LI where
they function as prebiotic.
Polyols/ Sugar Alcohol
155
type of sugar alternatives that Do not raise blood glucose level
Nonnutritive Sweeteners
156
type of sugar alternatives that virtually calorie free and much sweeter
than sugar.
Nonnutritive Sweeteners
157
Anticavity strategies include the following:
o Choose between-meal snacks that are healthy
and teeth-friendly.
o Limit between-meal carbohydrate snacking.
o Avoid high-sugar items that stays in the mouth
for a long time.
o Brush promptly after eating.
o Chew gum sweetened with polyols or
nonnutritive sweeteners as they are not
metabolized by mouth bacteria. o Stimulates saliva secretion and
neutralizes acidity in the mouth.
o Use fluoridated toothpaste.
