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Nutrition 2 > chapter 4 > Flashcards

chapter 4 Flashcards

1
Q

carbohydrates made of

A

carbon, hydrogen, and oxygen

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2
Q

energy cycle

A

through photosynthesis, plants combine carbon dioxide, water and the suns energy to form glucose

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3
Q

when humans metabolize glucose..

A

energy and carbon dioxide are released

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4
Q

types of CHO

A
  • simple CHO (sugars)

- complex CHO or polysaccharides (fibre and starch)

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5
Q

monosaccarides

A
  • glucose
  • galactose
  • fructose
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6
Q

disaccharides

A
  • sucrose
  • maltose
  • lactose
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7
Q

glucose and fructose =

A

sucrose

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8
Q

glucose and glucose =

A

maltose

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9
Q

glucose and galactose =

A

lactose

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10
Q

plant forms of polysaccharides

A

starch and fibre

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11
Q

human digestive enzymes can break the bonds between..

A

glucose units in starch but not in fibre ex) cellulose

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12
Q

animal form polysaccaride

A

glycogen (more branched)

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13
Q

glycogen can be found

A

in the liver and muscle- broken down at slaughtering

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14
Q

energy from carbs

A

45-65%

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15
Q

energy from added sugars

A

less than 25%

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16
Q

water soluble fibres

A

gums, pectins, psyllium (oats, barley, seeds, fruits)

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17
Q

water soluble fibre benefits

A
  • lower blood pressure
  • slow glucose absorption
  • lower risk of heart disease
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18
Q

water insoluble fibre

A

cellulose, lignin, some hemicellulose (brown rice, whole grains, seeds)

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19
Q

water insoluble fibre benefits

A
  • increase fecal weight
  • increase colonic transit
  • provide feeling of fullness
  • weight management
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20
Q

mouth carbs to glucose

A

minor digestion by salivary amylase

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21
Q

small intestine carbs to glucose

A

digestion by pancreatic amylase and enzymes on intestinal wall

22
Q

fibre travels how to the colon

A

unchanged

23
Q

liver converts galactose and fructose into what

A

glucose

24
Q

all digestible CHO becomes what in the body and used for what

A

glucose and used for energy

25
Q

what does blood glucose do after eating CHO

A

rises

26
Q

blood glucose under homeostasis is

A

tightly regulated

27
Q

normal fasting blood glucose level

A

4-6 mmol/l

28
Q

hypoglycemia

A

low blood glucose

29
Q

hyperglycemia

A

high blood glucose

30
Q

what happens when the blood glucose is high

A

pancreas releases insulin

31
Q

2/3 glucose is

A

taken up by muscle and stored as glycogen

32
Q

1/3 glucose is

A

taken up by liver and stored as glycogen and or converted to fat

33
Q

glucose is transported into most cells via

A

insulin except brain, nerves, red blood cells, mammary glands

34
Q

gluconeogenesis

A

glucose is produced from protein

35
Q

when blood glucose is low the pancreas releases

A

glucagon

36
Q

ketosis

A
  • min 130g CHO/day to prevent
  • usually consume 200-400g CHO/day
  • liver glycogen lasts 4-6 hr
  • liver depletion causes this
37
Q

type 1 diabetes % in early or mid life

A

less than 10% of cases

38
Q

untreated type 1 diabetes

A

glucose wasting (urine) and weightloss

39
Q

treatment type 1 diabetes

A

insulin injected to match food intake and physical activity

40
Q

type 2 diabetes adult now come children

A

greater than 90% of cases

41
Q

type 2 diabetes

A

pancreas produces lots of insulin but cells respond poorly, chronic hyperlycemia increases risk of cardiovascular disease, ect

42
Q

risk factors of type 2 diabetes

A
  • family history
  • sedentary lifestyle
  • overweight
  • genes
43
Q

warning signs of diabetes

A
  • -excessive urination and thirst
  • cravings for foods
  • drowsiness
  • vision blurred
44
Q

management of type 2 diabetes

A
  1. diet and physical activity NB 10% weight loss beneficial
  2. oral agents
  3. sometimes insulin injections
45
Q

glycemic effect of food factors

A

type of food

cooking method

46
Q

lactose intolerance

A

insufficient lactase enzyme activity to digest lactose, glucose+galactose

47
Q

signs of lactose intolerance

A

develops in adults from non-northern European background

nausea, pain, diarrhea, and gas

48
Q

management of lactose intolerance

A
  • consume milk in small amouts

- add enzyme drops to milk based foods

49
Q

milk allergy

A
  • immune response to protein in milk

- need non dairy sources of calcium

50
Q

200 calories from sugar =

A

13 teaspoons

51
Q

aspartame is how many times sweeter than sucrose

A

200

52
Q

ADI for aspartame

A

40mg/kg body weight

Nutrition 2 (7 decks)

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