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Nutrition 100 > Chapter 4 > Flashcards

Chapter 4 Flashcards

1
Q

What are the simple carbohydrates

A

Monosaccharides and Disaccharides (simple sugars)

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2
Q

Monosaccharide

A

Glucose, Galactose, Fructose

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3
Q

Disaccharides

A

Maltose (glucose + glucose), Sucrose (glucose + fructose), Lactose (glucose + galactose)

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4
Q

what are the Complex Carbohydrates

A

Oligosaccharides and Polysaccarides

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5
Q

Polysaccharides

A

Starch (amylopectin, amylose), glycogen (stored in liver and muscles)

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6
Q

Lactose intolerance

A

when enzyme lactase is not able to digest lactose (sugar found in milk) Lactose is not digested in small intestine, passes through large intestine.

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7
Q

Undigested Lactose in small intestine can cause what?

A

cramping, abdominal distention and diarrhea

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8
Q

Starch

A

Glucose polymer (dietary sources: grains, legumes, and root vegetables)

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9
Q

Amylopectin

A

Digested in glucose for ENERGY

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10
Q

Amylose

A

“Resistant Starch” benefits gut health

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11
Q

Glycogen

A

Glucose polymer. Hydrolyzed to release glucose for quick energy

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12
Q

Fibre

A

PREBIOTIC. Glucose/fructose polymers found
in plants (e.g., cellulose, guar gum, pectin,
psyllium); non-digestible by humans.

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13
Q

Digestible Carbs

A

Sugars and starches, provide ENERGY

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14
Q

Ingestible Carbs

A

Oligosaccharides, fiber, resistant starch (role in gut health)

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15
Q

What can fibre reduce

A

LDL cholesterol

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16
Q

Soluble Fibre meal

A

Expands stomach to make you feel full and improves weight loss

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17
Q

Whole or unrefined grains contain

A

Bran layers (source of fibre and vitamins), Germ (source of vegetable oils and vitamin E), Endosperm (starch and protein)

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18
Q

Refined grains

A

retain mainly endosperm and starch

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19
Q

Whole grains

A

Good for you. Includes dietary fibre and polyphenolic and phytochemicals

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20
Q

Role of Carbohydrates in the Body

A

Energy source (4 kcal/g)
Essential for brain, nervous system, and red blood cells.

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21
Q

Dental Caries

A

Carbohydrates contribute to the formation of plaque by bacteria, leading to tooth decay.

22
Q

Soluble Fibre

A

fermented by gut bacteria into short-chain fatty acid

23
Q

insoluble

A

remains undigested

24
Q

Benefits of fibre

A

Supports gut microbiome, lowers cholesterol, and reduces the risk of colon cancer and bowel disorders

25
Q

Prebiotic

A

Food that comes from types of carbohydrates (fibre) we cant digest (Fruits/vegetables and whole grains)

26
Q

Probiotic

A

Live bacteria found in certain foods or supplements that provide health benefits (eats prebiotics)

27
Q

Metabolic Pathways

A

Cellular respiration, gluconeogenesis, and ketone formation where the body METABOLIZES CARBOHYDRATES

28
Q

What can only use glucose for energy

A

Brain, Nervous system, and RBCs

29
Q

Gluconeogenesis is used to produce what

A

Glucose from protein

30
Q

Blood Glucose Regulation

A

Controlled by insulin and glucagons secrected by the pancreas. Insulin lowers blood glucose by promoting glucose uptake and storage.
Glucagon raises blood glucose by stimulating glucose release and production in the liver.

31
Q

Imbalance in Blood glucose leads to

A

diabetes. (Causes damage to blood vessels, kidneys, eyes (swelling), and nerves)

32
Q

Type 1 diabetes

A

autoimmune (body’s own immune system destroys insulin-secreting cells. Insulin no longer made.

33
Q

Treatment for diabetes

A

keep blood glucose levels within normal range. Healthy diet, exercise, medication.

34
Q

Type 2 Diabetes

A

Insulin resistance (Muscle, liver and fat cells decreased)

35
Q

Gestational diabetes.

A

first onset in pregnancy (women with GDM at greater risk in developing it)

36
Q

Diabetes Symptoms

A

Excessive thirst, frequent urination, blurred vision, weight loss (type 1)

37
Q

Glycemic Index

A

Ranking of foods based on how they affect blood glucose levels after carbs are consumed.

Low-GI foods are better for managing blood sugar and people with diabetes.

38
Q

Low Carbohydrate Diets

A

Cause less insulin to be released and more ketone (help suppress appetite) production (KETO)

promotes fat metabolism and ketone production, which can help with weight loss and appetite suppression.

39
Q

Rationale between carbohydrates and Insulin

A

Foods high in carbohydrates stimulate the release of insulin

40
Q

Keto Diet

A

20% protein, 5% carb, 75% fat

Fish and Nuts. Provides glucose through gluconeogenesis

41
Q

Keto diet Benefits

A

No real benefits but may help with Epilepsy, Parkinsons, Alzheimers, MS, sleep disorders, autism, and brain cancer supposedly. loss of body fat, athletic performance

42
Q

Keto Diet Concerns

A

Nutrient deficiencies, Keto flu, potential long-term health risks. Gut health (constipation and eating more fat), may increase Cholesterol levels and CVD risk

43
Q

What diets have been found to reduce the risk of heart disease

A

Whole grains

44
Q

Foods contributing to Sugar intake

A

Fruit 17.2%, Sugars, syrups, and confectionary 13.6%, Soft drinks 8.9%, Baked goods 8.8% and milk 8.9%

45
Q

Whats RDA

A

Recommended Dietary Allowance (130grams/day)

46
Q

Whats AMDR

A

Acceptable Macronutrient Distribution Range (45-65% of daily calorie intake)

47
Q

Has carbohydrate intake changed among Canadians in 2004 to 2015

A

Yes, intake decreased from 54.6% to 53.4%

48
Q

Refined Grains Vs. Unrefined (Whole) Grains

A

lose nutrients like fiber and vitamins during processing, while whole grains retain them, contributing to better health.

49
Q

Simple sugar consumption in Canada trends show?

A

high consumption of fructose and added sugars, leading to metabolic issues like obesity and insulin resistance.

50
Q

Alternative Sweeteners

A

sucralose, aspartame, and sugar alcohols. Some like aspartame are regulated due to potential health risks

51
Q

Determine carbohydrate contribution to: calories, grams and % of total calories from carbohydrates

A

% fo energy from carbohydrate = Kcalories from carbohydrate/ Total Kcalories Multiplied by 100

Nutrition 100 (11 decks)

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