chap 4 - carbs

Question 1

3 simple monosacharides

Answer 1

glucose, galactose, fructose

Question 2

3 disacharrides

Answer 2

Maltose = glu+ glu

Lactose = glu+ gal

Sucrose = glu+ fru

Question 3

Hydrolysis reaction

Answer 3

break down of disacharride

Question 4

Condensation reaction

Answer 4

synthesis of disacharride

Question 5

Oligosacharride

Answer 5

3-10 sugar units “Prebiotics”

Question 6

Prebiotics

Answer 6

Prebiotics are foods (typically high-fiber foods) that act as food for human microflora. “Oligosacharride”

Question 7

Probiotics

Answer 7

Probiotics are foods or supplements that contain live microorganisms intended to maintain or improve the “good” bacteria (normal microflora) in the body.

Question 8

Complex CHO

Answer 8

starch

Question 9

starch

Answer 9

complex CHO from plant

Question 10

glycogen

Answer 10

complex CHO from animals

Question 11

DRI value of CHO in diet

Answer 11

14g/1000kcal

Question 12

what happens to glucose during its metabolism

Answer 12

its stored as glycogen or fat/LDL

used as energy (*brain *RBC)

makes non-essential amino acids

Question 13

what happens when blood glucose decreases?

Answer 13

1. glucagon is released by pancreas to liver where gycogen is broken down to restore blood glucose levels
2. you will also feel hungry when blood glucose is low

Question 14

what happens when blood glucose increases?

Answer 14

insulin comes from pacreas to tell liver, muscles and fat cells to uptake glucose from the blood

Question 15

top 3 highest rates for diabetes

Answer 15

1. china
2. India
3. USA
4. Canada + most of the world

Question 16

number of people with diabetes from 1958-2015?

Answer 16

1.6mill ——-> 23 mil

Question 17

percent of people with diabetes from 1958-2015?

Answer 17

<1% ——–> 7.4% ——–> 19% (2030)

Question 18

Whos at risk for T2D

Answer 18

45yrs +

> activity

genes

increased BP

gestational diabetes past

overweight

Question 19

Difference T1D vs. T2D

Answer 19

T1D: (5%)
- B-islet can’t make insulin
- genetic
- young

T2D: (95%)
- obesity & inactivity
- cells ingore insulin (resist)

Treatment: excersize, metaformin, sometimes insulin injections

Question 20

Glucose tolerace

Answer 20

how well you can remove excess glu from the blood after a meal

Question 21

Glucose Tolerace Test Steps

Answer 21

1. Drink glu
2. Blood smaples every 30mins for 2-3hrs
3. see how well pacrease responds with insulin

Question 22

Difference in Glucose tolerance with Normal vs. Diabetes

Answer 22

Normal:
-start at 5 and goes up
-down past equ. and back to 5

Diabetes:
- starts at 7.5
- (takes longer to reachpeak) higher peak (stays at peak longer)

Question 23

Glycemic Response

Answer 23

Whole grain and Legumes give more stable BL GLU vs. TIME graph

Question 24

Foods with Frutctose

Answer 24

Honey, Pop, HIGH FRUCTOSE CORN SYRUP

Question 25

HIGH FRUCTOSE CORN SYRUP facts

Answer 25

Average american 62lbs of HFCS per year 130 kcal per day from 0% of our diet to 33% of our diet

Question 26

how is fructose different from other sugars

Answer 26

is doesnt stimulate insulin secretion it doesnt stimulate leptin producation boosts LDL levels

Question 27

is fructose contributing to the obesity epidemic?

Answer 27

YES simply 1 soda each day for a year means weight gain

Question 28

Do sugars in general lead to obesity?

Answer 28

depends how we eat them liquid kcal vs. solid kcal white flour vs. whole grain kcal dense vs. nutrient dense

Question 29

Metabolic Syndrom key features

Answer 29

1. abdominal obesity 2. increase insulin resistance 3. increase triglyceride (VLDL or chylomicrons) 4. deceased HDL 5. increase blood pressure ALL LEADS TO CORONARY HEART DISEASE (CHD)

Question 30

Sugar recomendations (DRI, WHO, EWCFG, AHA)

Answer 30

(DRI) 25% / 31 teaspoons (WHO) 10% / 12 teaspoons (EWCFG) just lower sugar lol (AHA) women 6 teaspoons & men 9 teaspoons/day

Question 31

Lactose intolerance

Answer 31

deficiency in LACTASE enzyme common over teenage years

Question 32

Milk allergy

Answer 32

immune response to milk/dairy

Question 33

Soluble Fibre food sources

Answer 33

-fruit pulp -inside of legumes and fruits - whole grains/oats -citrus fruits - pectin/dextrin/gum

Question 34

InSoluble Fibre food sources

Answer 34

-wheat bran -fruit and Veg Skin - Legume Skin

Question 35

Solube fibre VS. Insoluble fibre

Answer 35

Soluble fibre: - breaks down into 2:0 acet, 3:0 pro, 4:0 but - 3:0 pro decreases Cholesterol Synthesis thereby decreasing CHD - lowers pH / increases acidity / lowers ammonia - SLOWS bowels Insoluble fibre: - doesnt break down - cleans everything out - makes poo bigger - FASTER bowels

Question 36

Current recommended Dietary fibre intake

Answer 36

12-15g per day or 14g/1000kcal

Question 37

how can fibre help with weight loss?

Answer 37

increased feeling of satiety SLOWER bowels (souluble fibre) makes you eat slower