Carbohydrates

Question 1

Myths and Realities

Answer 1

Myth: Regarded as “fattening” by some people.

Question 2

The carbs of ___ ___ ___ ___ supply most of the E in a healthful diet

Answer 2

The carbs of grains, veggies, fruits and legumes supply most of the E in a healthful diet

Question 3

The major sugars

Answer 3

Mono:
Glucose
Fructose
Galactose (found only as part of lactose)

Di:
Maltose
Sucrose
Lactose

Question 4

Glucose

• Glucose: Most ____ monosach in nutrition.
• Cells use it as a ____
• The brain and central nervous system use mostly ______, about ___g/day.

Answer 4

• Glucose: Most significant monosach in nutrition.
• Cells use it as a primary source of energy.
• The brain and central nervous system use mostly glucose for fuel, about 150g/day.

Question 5

Fructose

• Fructose: often referred to as ____ or ___
• An ____ of glucose (both have_____(_____ )but they ____).
• Fructose is found in ___, ___ and ___ ____, ___, ___, and most ____

H F F B R

Answer 5

• Fructose: often referred to as fruit sugar or levulose.
• An isomer of glucose (both have same molecular formula-C6H12O2 but they differ structurally).
• Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.

Question 6

Galactose

Occurs as part of

Once absorbed into the body, galactose is ___ to ____ in the ___

Answer 6

• Galactose: occurs as part of lactose (milk sugar).
• Once absorbed into the body, galactose is converted to glucose in the liver.

Question 7

Maltose:

Occurs as an ___ protduct during the ___ of ____ and ___ of ____

Also known as ____ or ____

Maltose can be converted into _____ by ____

Answer 7

• Maltose: Occurs as an intermediary product during the digestion of starch and germination of seeds.
• Also known as maltobiose or malt sugar.
• Maltose can be converted into two glucose molecules by hydrolysis.

Question 8

Lactose: ( _____ )

Composed of __ and___

Contributes _-_% of milks E

Lactose is hydrolyzed to ___ and ___ by the action of

Answer 8

• Lactose (milk sugar):
• Composed of glucose and galactose
• Lactose contributes 30-50% of milk’s energy.
• Lactose is hydrolyzed to glucose and galactose (by the action of the enzyme lactase).

Question 9

Sucrose (______)

Composed of

Sometimes called _____

Consumption of sucrose has

Answer 9

• Sucrose (table sugar):
• Composed of glucose and fructose.
• Sometimes called saccharose.
• Consumption of sucrose (sugar) has increase significantly in the last 100 years.

Question 10

Complex Carbs

Answer 10

Glycogen: most branched
needed for hydrolysis when we need glucose
Storage form of glucose

Starch (can be branched or unbranched)

Question 11

Glycogen

Human body

Highly ___ permits ____

Answer 11

• Glycogen:
• Human body stores much of its glucose as glycogen.
• Highly branched structure permits rapid hydrolysis.

Question 12

Starch

Plant cells

____ are the richest food source of starch

Answer 12

• Starch:
• Plant cells store glucose as starch.
• Grains are the richest food source of starch.

We only get starch as a food source

We consume plants storage of glucose

Question 13

Fiber ( _)

Includes: ___ ____ ____ ____ ____

Can be ___ or ___

CHPGM

Answer 13

• Fiber (non-digestible component):
• Includes cellulose, hemicellulose, pectins, and gums and mucilages.

Insoluble: whole wheat prevention of disease

Soluble: nuts cereal, lowers cholesterol

Question 14

Order of ingredients

Answer 14

List first ingredient as most predominant

Question 15

Digestion of Starch

Mouth: Salivary glandds secrete ___ to ____. Amylase begins ____ to ____

Stomach: Acid ____ salivary enzymes _____

Small intestine and Pancreas: Pancreas produces an ____ into the ____. Enzymes to convert to ____

Answer 15

Mouth: Salivary glands secrete saliva to moisten food. Amylase begins digestion to small polysacc

Stomach: Acid inactivates salivary enzymes halting starch digestion

Small Intestine and Pancreas: Pancreas produces an amylase into the small intestine. Maltase, sucrase and lactase convert to monosach

Question 16

Digestion of Fiber

Mouth: ___ and ___ fiber and mix with ___

Stomach: Fiber delays ___ ____

Small INtestine: Fiber delsays ___ of ___ ____

Large Intestine: Most fiber passes ___ thru tract to large intestine
____ enzymes digest fiber to ____ and ____.
Fiber _____ ______, regulates ___ ____, and ____ substances such as ___, ___ and some ____ carrying them out of the body.

Answer 16

Mouth: crush and tear fiber and mix with saliva to moisten

Stomach: fiber not digested and it delays gastric emptying

Small intestine: fiber delays absorption of other nutrients

Large intestine: Most fiber passes intact thru tract to large intestine. Bacterial enzymes digest fiber to fatty acids and gas. Fiber holds water, regulates bowel activity, and binds substances such as bile, cholesterol and some minerals carrying them out of body

Question 17

Maintaining Blood Glucose Homeostasis

Rise in Blood Glucose:

Pancreas

Liver and Muscles

Excess glucose

Drop:

Pancreas

Liver

Epinephrine

Answer 17

Rise in Blood Glucose

Pancreas Releases Insulin

Liver and Muscles Make glycogen

Excess Glucose stored as fat

Decrease in blood glucose

Pancreas releases glucagon
Liver breaks down glycogen

Epinephrine and other hormones also bring glucose out of storage

Question 18

Regulation of Blood Glucose:

Role of Hormones

Insulin:
Stimulates ___ of glucose
Facillitates ___ of ____ in ___ and ____
Converts excess glucose into

Glucagon:
Stimuates ___ cells to ___ ___ ____ and ____ ____

Epinephrine:
____ glucose from ___ ____ (similar to ____)

Answer 18

Insulin:
•Stimulates the uptake of glucose.
•Facilitates storage of glycogen in liver and muscle.
•Converts excess glucose into fat. fat.

Glucagon:
Stimulates liver cells to break down glycogen and release glucose.

Epinephrine (“fight-or-flight” hormone):
Releases glucose from stored glycogen (similar to glucagon).

Question 19

Diabetes

A group of ___ diseases which result from ___ or ___ ____

Answer 19

•Diabetes mellitus or simply diabetes, is a group of metabolic diseases which result from inadequate or ineffective insulin.

Question 20

Symptoms of Diabetes

____

____
____

Answer 20

•Polyurea (frequent urination)•

Polydipsia (increased thirst)•

Polyphagia (increased hunger)

Question 21

Types of Diabetes

Answer 21

Type 1 - insulin-dependent diabetes mellitus (IDDM).

Type 2 - non-insulin dependent diabetes mellitus (NIDDM).

Question 22

Diabetes and Periodontal Disease

Periodontitis is the ____ leading ___ of diabetes

A diebetic indiv is ___ times more likely to develop gum disease

Studies indicate that treatment for gum disease helps ____

Answer 22

[*] Periodontitis is the sixth leading complication of diabetes.
[*] A diabetic individual is four times more likely to develop gum disease.

[*] Studies indicate that treatment for gum disease helps in control of diabetes.

Question 23

Glycemic Effect

Measure of the ___ to which a food, as ___ with ___ ____ ___ the ___ ___ ___ and ___ and ___ ___

The term glycermic index diet usually refers to a ____ ____ ___ that uses the ___ as the ___ or ___ ___ for ___ ___.

Low GI

High GI

Answer 23

•Measure of the extent to which a food, as compared with pure glucose, raises the blood glucose concentration and elicits an insulin response.•The term “glycemic index diet” usually refers to a specific diet plan that uses the index as the primary or only guide for meal planning.
Low GI: whole grains, nonprocessed food
High GI: processed foods, white bread (70 or greater)

Question 24

Lactose Intolerance

A syndrome resulting from

May be ____ ( _____) or _____ (_____)

This is not the same as _____

Answer 24

• A syndrome resulting from deficiency of the enzyme lactase.
• May be primary (genetic) or secondary (acquired or transient).
• This condition is not the same thing as a food allergy to milk.

Question 25

Estimated Prevalence of Lactose Intolerance

SNAMIHCE

>80%

80

75

70

60

50

20

<10

Answer 25

>80% Southeast Asians

80 Native Americans

75 AA

70 Mediter people

60 Inuits

50 Hispanic

20 Cauca

<10 Norther Euro

Question 26

Symptoms of Lactose Intolerance

____

____
_____

____ or _____

BAND

Answer 26

[*] Bloating
[*] Diarrhea
[*] Abdominal discomfort
[*] Nausea or vomiting

Question 27

Lactose Intolerance Nutritional Management

____ ____

___ or ____ ___ of ___

____ ____

Answer 27

[*] Dietary Modifications
[*] Minimize or reduce intake of lactose- containing products
[*] Lactase supplements

Question 28

Dental Caries

[*] Definition:_____ in the surface of a tooth caused by ____ and created by ____ as they
[*] Symptoms may include ___ and ____
[*] Complications may include_____, _____, and _____ or ____

Answer 28

[*] Definition: Erosion in the surface of a tooth caused by acids and created by bacteria as they metabolize sugars.
[*] Symptoms may include pain and difficulty with eating.
[*] Complications may include inflammation of the tissue around the tooth, tooth loss, and infection or abscess formation.

Question 29

Dental Carries

Begins when ____ ___ the _____ that ____ the ____

If not repaired, the decay may ___ the ____ and ____ into the ___ of the tooth causign ___ and an ____

Answer 29

Begin when acid dissolves the enamel that covers the tooth

If not repaired, the decay may penetrate the dentin and spread into the pulp of the tooth causing inflammation and an abcess

Question 30

Dental Caries: Dietary RecommendationsDental Caries: Dietary Recommendations

_____

____

Answer 30

•Reduce consumption of simple sugars.•Consume healthy snacks.

Question 31

Health Benefits of Fiber

Fiber may help prevent

____ ____ of the ____ and ___ such as ____ ____ and ____

Answer 31

Fiber may help prevent:•Certain diseases of the colon and rectum such as appendicitis, hemorrhoids, and diverticulitis.

Question 32

An adequate fiber intake:

fosters _____

lowers ____
helps prevent and ___ ____

helps prevent and ____ ____

helps prevent ____

helps prevent ____

Answer 32

• Fosters weight control.
• Lowers blood cholesterol.
• Helps prevent and control diabetes.
• Helps prevent and alleviate hemorrhoids.
• Helps prevent appendicitis.
• Helps prevent diverticulitis.

Question 33

An excessive intake of fiber:

___ ___ and ___ dense foods

Causes ___ ___ and ____

Interferes with ___ ____

Answer 33

• Displaces energy- and nutrient-dense foods.
• Causes intestinal discomfort and distension.
• Interferes with mineral absorption.

Question 34

Recommended Intake for Carbohydrates

Sugar

% of E

Starch and Fiber

% of E

G of fiber

Answer 34

Sugar: Less than or equal to 10% of energy.

Starch and Fiber:
•55%-60% of energy.
•20-35 grams of fiber.

Question 35

Summary

•Carbohydrates

____ ____,

___ ____ ____ ____ of ____ and ____ _____

, ____ ___,

and ____ ____ and _____ to food.

• Dietary fiber has several _____.
• ________, reduces the risk of dental caries.

Answer 35

•Carbohydrates provide energy, protect against the wasteful breakdown of food and body protein, prevent ketosis, and impart flavor and sweetness to food.•Dietary fiber has several benefits.•Moderating sugar intake, especially between meals, reduces the risk of dental caries.