Carbohydrates

Question 1

How many kcal’s per gram

Answer 1

4

Question 2

Recommendations: of total energy

intake from CHO

Answer 2

50-60% from carbohydrates
• Emphasis on whole grains, fruits and vegetables (<10% of total energy intake from simple sugars)
• At LEAST 50-60 grams CHO/day to prevent KETOSIS  Low CHO intakeincomplete breakdown of fatketone
bodiesketosis (disturbs acid-base balance)

Question 3

what is the protein sparing effect of CHO?

Answer 3

Long-termstarvationprotein“wasting”in muscles, heart, liver, kidneys, other organs

Question 4

Monosaccharides

Answer 4

glucose, fructose, galactose

Question 5

Disaccharides

Answer 5

sucrose= glucose and fructose
lactose= glucose and galactose
maltose= glucose and glucose

Question 6

Complex CHO

Answer 6

• Polysaccharides
 Starches = amylose (straight chain) and amylopectin (branched chain)
 Glycogen = “animal starch” • Oligosaccharides

Question 7

Glycogen

Answer 7

 Human and animal storage form of glucose
 Highly branched
 Only synthesized and stored in muscle
and liver
 Liver glycogen supplies blood glucose • Exhausted in ~ 18 hours
 Muscle glycogen used only for muscles

Question 8

Fiber

Answer 8

 Non-digestible CHO (from plants)
 Recommendation: 25 grams/day for
women or 38 grams/day for men (from
food best)
 Two basic types:
• Insoluble fiber (nonfermentable) • Soluble fiber (viscous)

Question 9

Insoluble fiber

Answer 9

Sources: wheat products, brown rice, fruit and
vegetable peels, fibrous plant foods (ex: celery)
• Function: increases fecal bulk allowing easier waste elimination and regularity

Question 10

Soluble fiber

Answer 10

• Sources: insides of fruits and vegetables (apples,
bananas, etc.), legumes, barley, oats, white rice
• Function: slows gastric emptying, slows glucose absorption, decreases “bad” cholesterol

Question 11

enzyme digestion of CHO

Answer 11

 Amylase = starch-digesting enzyme
• Produced in mouth (salivary or alpha-amylase)
and pancreas (pancreatic amylase)
 Other enzymes produced by small
intestine cells (sucrase, lactase, etc.)
 Monosaccharides absorbed across small
intestine absorptive cells into capillaries
portal vein
 Soluble fiber fermented by bacteria in
large intestine  gas, acids

Question 12

blood sugar control

Answer 12

Hyperglycemia = over 125 mg/dl
 Normoglycemia = 70-100 mg/dl
 Hypoglycemia = below 40 to 50 mg/dl

Question 13

diabetes

Answer 13

inability to handle glucose properly

• Diabetes is characterized by chronic hyperglycemia with sometime dangerous episodes of hypoglycemia

Question 14

Insulin

Answer 14

Produced by beta cells in pancreas in response
to hyperglycemia
• Binds to insulin receptors on cells, leading to an increase in glucose absorption by cellsreturn to normoglycemia

Question 15

Glucagon

Answer 15

Produced by cells in pancreas in response to
hypoglycemia blood glucose
• Stimulates breakdown of glycogen in liver to glucosereturn to normoglycemia

Question 16

types of diabetes

Answer 16

• Type 1 (insulin-dependent diabetes)
• Type 2 (noninsulin-dependent diabetes)
• Gestational diabetes
 Related to morbidity and mortality with
other problems (kidney failure, heart disease, hypertension, poor wound healing, poor blood circulation)

Question 17

Type I

Answer 17

Insulin-dependent or “childhood onset” diabetes
• Autoimmune disease – destruction of beta cells in pancreasNO insulin made
 All patients with type 1 diabetes require daily insulin injections

Question 18

Type II

Answer 18

Noninsulin-dependent or “adult onset” diabetes
• Genetic and lifestyle connection
• Epidemic rise in incidence in US and other developed
nations, including children
• Characterized by insulin receptor insensitivity
 Usually, insulin not needed because the pancreas makes plenty
 Pancreas ramps up insulin production, may eventually “wear out”need for insulin injections
 May be controlled with diet, exercise, and medications

Question 19

Gestational diabetes

Answer 19

Affects 3-5% of pregnancies
 Normal for slight insulin insensitivity
during pregnancy, but too much  hyperglycemia/gestational diabetes
• So very similar in symptoms to type 2 diabetes
 Usually resolves after birth
 Both mother and child at higher risk for
type 2 diabetes later in life

Question 20

health risks related to type II diabetes

Answer 20

Health risks caused by long-term elevated insulin:
• Increased blood TGs, smaller (more dangerous) LDL
• Increased risk for heart disease
• Increase fat deposits in adipose tissue and
organs (including liver)
• Increased blood clotting tendencies
• Damage to kidneys

Question 21

simple sugars and dental health

Answer 21

• Simple sugars are
cariogenic
• Sticky, gummy CHOs
• Bacteria in mouth metabolize sugar produce acidsdissolve tooth enamel
• Fluoridated water and toothpaste help protect enamel, prevent dental caries

Question 22

lactose intollerance

Answer 22

 Humans produce few enzymes that can break beta bonds in CHOs, including lactose
 Lactose intolerance is reduced or absent lactasemaldigestion of lactose fermentation by colon bacteria  bloating, gas, acid production, discomfort, diarrhea
 Normal as we age (less dependence on milk for nutrients)
 75% of world is lactose intolerant
• Esp.Asian,African,HispanicAmericanpopulations

Question 23

How to obtain calcium?

Answer 23

Small portions of lactose-containing
foods
• Low lactose dairy (cheese, yogurt)
• Lactase-treated products, lactase pills
• Non-dairy calcium sources:
 Dark green, leafy vegetables (not
spinach), including broccoli
 Calcium-fortified OJ
 Soy products, particularly calcium- fortified
 Calcium-fortified cereals