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KIN 360: Nutrition Test 2 > Carbohydrates in the body and diet > Flashcards

Carbohydrates in the body and diet Flashcards

1
Q

Why is Glucose is our primary fuel?

A
  • Glucose needed to burn fat efficiently
  • Maintain normal blood glucose levels
  • Excess glucose is stored
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2
Q

Why do we use glucose for energy?

A
  1. Liver glycogen
  2. Muscle glycogen
  3. Sparing body protein
  4. Preventing ketosis
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3
Q

What is liver glycogen?

A

Maintain normal blood glucose levels

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4
Q

What is muscle glycogen?

A

It fuels muscle activity

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5
Q

What is sparing body protein?

A

Adequate carbohydrates prevent body from making glucose from body proteins

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6
Q

Why is ketosis?

A

Ketone bodies ->  ketosis ->  dehydration

-Body needs a minimum of 50 to 100 grams of carbohydrate/day to prevent ketosis

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7
Q

Why do we have to regulate blood glucose?

A

To maintain an adequate supply for cells

Controlled by hormones:

  • Insulin = Key
  • Glucagon = Breaks down glycogen to glucose
  • Epinephrine = “Fight or flight” hormone
  • Glycemic index
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8
Q

Glycemic index?

A
  • Different foods vary in their effect on blood glucose levels
  • Measures the effect of food on blood glucose levels
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9
Q

How do you regulate High Blood Glucose?

A

*High blood glucose *
Step 1: insulin is released

Step 2: insulin stimulates cells to take up glucose from blood

Step 3: Insulin stimulates liver and muscle cells to store glucose as glycogen.

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10
Q

How do you regulate Low Blood Glucose?

A

Step 1: Glucagon is released

Step 2: Glucagon stimulates to break down glycogen to glucose.

Step 3: Glucagon stimulates liver cells to make glucose from amino acids.

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11
Q

What is diabetes?

A
  • Disorder of carbohydrate metabolism
  • After digestion, glucose passes into blood and into cells.
  • Requires insulin
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12
Q

What is Hyperglycemia?

A

Persistent high blood glucose levels

  • Glucose unable to enter cells
  • Increased risk of high blood pressure, heart disease, and kidney disease
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13
Q

Consequences of diabetes?

A
  • Hyperglycemia
  • “Starvation in the midst of plenty”
  • Body loses access to its main source of fuel
  • Use of fat and protein for energy sources -> ketosis and acidosis.
  • Over time, damage to body proteins and tissues
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14
Q

Forms of diabetes mellitus

A
  1. Type 1 diabetes: lack of insulin production
  2. Type 2 diabetes: cells are resistant to insulin:
    - Prediabetes
  3. Gestational diabetes: occurs during pregnancy
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15
Q

Risk Factors for Type 1 Diabetes?

A

first degree relative (parents/sibling) with type 1 diabetes.

Caucasian higher risk

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16
Q

Risk Factors for Type 2 Diabetes?

A 
Minority Groups have higher risks 
Age > 45
Overweight
First degree relative with diabetes
Sedentary lifestyle
Ethnicity 
Previously identified pre-diabetes 
Hypertension
HDL Cholesterol
17
Q

Best prevention for diabetes?

A

-Healthful diet
-Monitoring and well-balanced meals
(The Exchange List or Carbohydrate Counting for Meal Planning)
-Regular exercise

18
Q

Symptoms of Low blood glucose: hypoglycemia?

A

Nervousness, irritability, hunger, headache, shakiness, rapid heart rate, and weakness

19
Q

Low blow glucose levels: hypoglycemia results from what?

A

Too much insulin, missed meals, and vigorous exercise

20
Q

Reactive Hypoglycemia

A

is the general term for having a hypo after eating, which is when blood glucose levels become dangerously low following a meal.

21
Q

Fasting Hypoglycemia

A
  • Is a type of hypoglycemia, or low blood sugar, that occurs when the stomach is empty.
  • Has a blood glucose level of less than 50mg/dL
22
Q

Recommended carbohydrate intake

A 
RDA = 130 grams per day
AMDR = 45–65% of calories
Daily Value (for 2,000 kcal) = 300 grams
23
Q

Dietary Guidelines for carbohydrates?

A
  1. “Reduce the intake of added sugars”

2. AMDR for added sugars = ½ of all grains as whole grains

24
Q

US current consumption of Carbohydrates?

A

AMDR = 45–65% of kcal
Average American adult = 49–50% of kcal
13% of population has added sugar intake > 25% of kcal
-Soft drinks!

(At the same time, milk consumption and vitamin and mineral quality of diet is declining)

25
Q

How to choose carbohydrates wisely?

A

Increase fruit, vegetables, whole grains, low-fat milk

26
Q

Strategies for choosing carbohydrates wisely?

A
  • Eat peel of fruit/vegetables
  • Eat legumes
  • Choose brown rice
  • Choose high-fiber cereal
  • Gradually increase and drink plenty of water!
27
Q

How too Moderate sugar intake?

A
  • Use less added sugar
  • Limit soft drinks, sugary cereals, candy, ice cream, and sweet desserts
  • Choose fresh fruits or those canned in water or juice
28
Q

What are Nutritive sweeteners?

A

Monosaccharides, disaccharides, and sugar alcohols

Natural vs. refined

29
Q

What are Non-nutritive sweeteners?

A

Saccharin
Aspartame
Acesulfame K
Sucralose

30
Q

Positives of Fiber and obesity?

A

Possible role in weight control

31
Q

Positives of Fiber and type 2 diabetes?

A

Better control of blood glucose

32
Q

Positives of Fiber and cardiovascular disease?

A

Can lower blood cholesterol levels

33
Q

Positives of Fiber and gastrointestinal disorders?

A

Healthier gastrointestinal functioning

34
Q

Negative effects of excess fiber

A
  • Gradual intake and increased water consumption

- Can bind small amounts of minerals

35
Q

Dentists are promoted by…?

A
  1. Carbohydrate remaining in the mouth:
    - Food that sticks to teeth.
  2. Frequent consumption:
    - Sip high sugar drinks over time. (soda)
  3. Don’t leave baby with bottle in their mouth because “Baby bottle tooth decay” develops
36
Q

Type 1 Diabetes KNOW!

A

You know longer produce insulin like you once did, TREATABLE

- normally occurs in kids
- (immune system kills the cells in the pancreas and can no longer produce)
37
Q

Type 2 Diabetes KNOW!!

A

you still produce insulin, but the cells start to ignore it

- harder to treat and stabilize
- you can decrease alliance with medication if you adjust your life style  
- 10% genetic, 90% of population gets it because of life style

KIN 360: Nutrition Test 2 (10 decks)

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