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Nutrition Ch. 4,5,6,7 > Chapter 4 , 5- Carbohydrates and Fats > Flashcards

Chapter 4 , 5- Carbohydrates and Fats Flashcards

1
Q

Released in response to increased blood sugar

A

Insulin

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2
Q

Cellular uptake of glucose from capillaries through?

A

Insulin dependent glucose transporters

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3
Q

in the liver and muscle cells

A

Glycogenesis (conversion of excess glucose to fats)

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4
Q

is released in response to glucose demand

A

Glycagon

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5
Q

in the liver to increase BS levels.

A

Glycogenolysis

Also initiates the utilization of other sources of energy (especially Fatty Acids from Triglycerides)

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6
Q

During Sleep: ___________ is released by the hypothalamus and pancreas to inhibit insulin and glucagon

A

Somatostatin

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7
Q

Additional hormones enhancing in blood sugar levels

A

Epinephrine: glycogenolysis
Thyroid hormone: Enhances intestinal absorption
GH and ACTH increase gluconeogenesis from protein

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8
Q

Excess ______ is absorbed by the liver / muscles and converted to glycogen. This process is called ___________.

A

glucose, glycogenesis

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9
Q

When blood sugar is depleted, ________ subunits can be remove from _______ in a process called __________.

A

glucose, glycogen, glycogenolysis

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10
Q

_____________ conversion of amino acids from _______ or glycerol component of __________ to into glucose molecules.

A

Gluconeogenesis, proteins, lipids

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11
Q

Pancreatic endocrine function

A

essential for blood sugar homeostasis

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12
Q

________ converts the O2 and C6H12O6 of ______ into ATP energy, CO2 and H2O.

A

Aerobic respiration, glucose

Most energy is moved into molecules of ATP.

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13
Q

Glucose Metabolism- _________ products anaerobic respiration is used when O2 is in short supply.

A

Anaerobic waste
Lactic acid (3 carbons)
Pyruvic acid (3 carbon)
(contains most of the energy from the glucose)
(converted back to glucose in the liver at a relative minor ATP expense)

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14
Q

Triglycerides and Amino Acids

A
    • Fatty acids converted to an intermediate product of glycolysis
    • Glycerol component of triglycerides and amino acid carbon backbone are converted to glucose in a process termed gluconeogenesis
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15
Q

Sugar: a special carbohydrate

A

**Sources in the food supply- sugar cane and sugar beets, honey, brown sugar, dextrose, and, molasses
Other sources, such as corn syrup and high fructose corn syrup (HFCS)
**Consumption levels
** Health effects- acceptable levels of intake

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16
Q

Examples of sources of carbohydrates

A

***Primary concerns-
overconsumption
nutrient displacement of carbohydrates from nutrient dense sources

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17
Q

Other Sweeteners

A

** Reduced energy sweetners
** Sugar alcohols- Sorbitol, mannitol, and xylitol
less carcinogenic than sucrose
derived from natural sources
Excess leads to intestinal fermentation
Okay for diabetic consumptions, limited glycemic response

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18
Q 
Alternative Sweeteners (artificial sweeteners)
**Aspartame
A

linking of the amino acids phenylalanine and aspartic acid- 200 times sweeter than sucrose
Risk for individuals with PKU phenylketonuria Nutrasweet and equal
Limited glycemic response

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19
Q 
Alternative Sweeteners (artificial sweeteners)
**Saccharin
A

no evidence of increase rate of bladder cancer
Leaves bitter after taste
Sweet n low and sugar twin

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20
Q 
Alternative Sweeteners (artificial sweeteners)
**Sucralose
A

Can be used in baking and cooking due to heat stability
Poorly absorbed and passed through the digestive track and excreted as urine
Splenda

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21
Q

Complex carbohydrates: Polysaccharides

A

Polysaccharides composed of many units of monosaccharides held together by different kinds of chemical bonds
Starch
Fiber

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22
Q

Starch

A

Storage form of plant carbohydrate

Food sources: grains, legumes, root vegetables (potatoes)

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23
Q

Fiber

A

Carbohydrate (polysaccharide) and lignin in plant foods that cannot be digested by humans
Soluble fiber
Insoluble fiber

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24
Q

Fiber health effects (6)

A 
Obesity
Constipation
diverticular disease
colon cancer
heart disease
diabetes control
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25
Q

Homeostatic imbalance

A

**Low fiber diet > narrowed colon > strong contractions > increased pressure on walls > diverticula (herniations of the colon mucosa)

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26
Q

_________ commonly in sigmoid colon

affects 1/2 people > 70 years

A

diverticulosis

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27
Q

inflamed diverticula; may rupture and leak into peritoneal cavity; may be life threatening

A

diverticulitis

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28
Q

Fiber-

food sources and issues

A 
recommended intake: AI 20 to 38 g/day
** unrefined versus refined grains- 
whole (unrefined) grains
refined grains
enrichment
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29
Q

Toward a positive nutrition lifestyle: Tailoring

A

cutting
shaping
sewing
(fits a health recommendation to limitations or requirements (or “size”) of our individual lifestyles.

30
Q

conditions: related to carbohydrate metabolism? (2)

A

hypoglycemia

diabetes mellitus

31
Q

Hypoglycemia

A

** blood glucose levels below normal values
** symptom of underlying disorder, not a disease
Causes:
overproduction of insulin by pancreas
glucose malabsorption
insufficient glucose storage (glycogen) in liver
or poor dietary habits
** treatment: depends on cause

32
Q

Type 2 DM (diabetes mellitus)

A 
treatment:
exercise and consume moderate kcal,
high fiber/low fat fiber
may require oral meds and/ or insulin injections
Health risks: 
same as for type 1 DM
33
Q

Hyperglycemia

A

elevated blood glucose levels (>120 mg/dl)
Type 1 DM
Type 2 DM
gestational DM

34
Q

Type 1 DM

A

Pancreas produces no insulin

Cause: autoimmune destruction of parts of pancreas; genetic factors

35
Q

Type 1 DM treatment

A 
insulin injections to control blood glucose levels balanced with food intake and lifestyle behaviors to reduce complications
Some health risks:
CVS (cardiovascular disease)
heart disease
retinal damage
kidney disorders
36
Q

Type 2 DM

A

pancreas produce defective insulin unable to serve needs of the body
Cause: genetic, environmental, and lifestyle factors

37
Q

Gestational diabetes mellitus (GDM)

A 
diabetes occurring most commonly after 20th week of gestation
Increase risks for:
pregnancy induced hypertension
premature birth
large fetus size
congenital abnormalities
future obesity
diabetes in infants
38
Q

GDM (gestational diabetes mellitus) management

A

mother tends to develop type 2 DM later in life

Management: dietary modifications and physical, psychosocial, and educational requirements

39
Q

Carbohydrates as a nutrient in the body

A

Function:
Provides energy
dietary fiber
naturally occurring sweeteners (sucrose and fructose)
brain and nerve tissues require CHO (glucose) as fuel
protein sparing effect

40
Q

List the major functions of triglycerides in food and physiologically in the body.

A

Source of energy
palatability
satiety and satiation
food processing (hydrogenation/emulsification)
nutrient source: contain or transport fat soluble vitamins A,D,E,K
contain or transport essential fatty acids

41
Q

State the functions of phospholipids and cholesterol

A

Functions of phospholipids:
cell membrane structure
lecithin: main phospholipid, part of lipoproteins
Functions of sterol:
precursors to bile, vitamin D, sex hormones, cells in brain and central nervous system
Cholesterol: part of cell membranes, nerve tissue, and hormones
Liver: synthesizes cholesterol to produce bile

42
Q

Summarize the structures and sources of the three types of lipids

A

Saturated and unsaturated fats
Triglycerides: Largest class of lipids in body and foods
Composed of glycerol and three fatty acids
Fatty Acids: saturated fatty acids (no double bond)
mono saturated fatty acids
Polyunsaturated fatty acids

43
Q

Explain the digestion of lipids in the body.

A

Mouth: primary fat digestive process is mechanical
glands of the tongue produce fat splitting enzyme (lingual (tongue) lipase), released with with saliva
Stomach: Mechanical digestion continues through peristalsis.
** fat splitting enzymes such as gastric lipase hydrolyze fatty acids from triglycerides.
Small intestine: duodenum releases hormone cholecystokinin CCK functions
** Muscular action continues digestion.
** Pancreatic lipase, breaks down triglycerides > monoglycerides or glycerol + FA
**Some fats may pass through undigested and are excreted (fiber/soluble fiber) Cholesterol/ bile salts
** Bile is released from gallbladder and made in the liver.

44
Q

Explain the absorption of lipids in the body.

A

**Bile salts assist movement of lipids to villi.
**Emulsification (derived from cholesterol)
**Fatty acids and glycerol reform triglycerides once through the intestinal enterocyte membrane.
** Triglycerides with proteins and other fat soluble molecules form into chylomicrons, transported through lymphatic system to chylomicrons system to the liver.
**Chylomicrons also carry absorbed cholesterol and fat soluble vitamins
** from lymph vessels chylomicrons are absorbed directly into lactels leading to portal and liver: Some glycerol and short and medium chain fatty acids are somewhat soluble and are absorbed directly into blood and transported.
Blood Stream: Lipoprotein lipase in the blood breaks down triglycerides in chylomicrons free fatty acids and glycerol.
** Muscle and adipose cells use fatty acids for energy or reform them into triglycerides that are stored as energy.

45
Q

Explain the transportation of lipids in the body.

Metabolism: Catabolism (breakdown)

A

Catabolism: breakdown of lipids for energy

    • converted into acetyl coenzyme A
    • then it enters the aerobic respiration pathways tricarboxylic acid (TCA) cycle
  • *Ketone bodies are by products of using fatty acids as energy sources. (can lead to ketosis)
46
Q

Explain the transportation of lipids in the body.

Metabolism: Anabolism (synthesis)

A

Anabolism (synthesis):
lipogenesis: triglycerides formation
** from fatty acids and glycerol
**variety of organic molecules
Glucose (monosaccharides)
Amino acids (from excess proteins or muscle tissue during starvation)
**synthesis of regulatory hormones/ cholesterol derivations/ phospholipids

47
Q

________ converts the O2 and C6H12O6 of ______ into ATP energy, CO2 and H2O.

A

Aerobic respiration, glucose

Most energy is moved into molecules of ATP.

48
Q

Glucose Metabolism- _________ products anaerobic respiration is used when O2 is in short supply.

A

Anaerobic waste
Lactic acid (3 carbons)
Pyruvic acid (3 carbon)
(contains most of the energy from the glucose)
(converted back to glucose in the liver at a relative minor ATP expense)

49
Q

Triglycerides and Amino Acids

A
    • Fatty acids converted to an intermediate product of glycolysis
    • Glycerol component of triglycerides and amino acid carbon backbone are converted to glucose in a process termed gluconeogenesis
50
Q

Sugar: a special carbohydrate

A

**Sources in the food supply- sugar cane and sugar beets, honey, brown sugar, dextrose, and, molasses
Other sources, such as corn syrup and high fructose corn syrup (HFCS)
**Consumption levels
** Health effects- acceptable levels of intake

51
Q

Examples of sources of carbohydrates

A

***Primary concerns-
overconsumption
nutrient displacement of carbohydrates from nutrient dense sources

52
Q

Other Sweeteners

A

** Reduced energy sweetners
** Sugar alcohols- Sorbitol, mannitol, and xylitol
less carcinogenic than sucrose
derived from natural sources
Excess leads to intestinal fermentation
Okay for diabetic consumptions, limited glycemic response

53
Q 
Alternative Sweeteners (artificial sweeteners)
**Aspartame
A

linking of the amino acids phenylalanine and aspartic acid- 200 times sweeter than sucrose
Risk for individuals with PKU phenylketonuria Nutrasweet and equal
Limited glycemic response

54
Q 
Alternative Sweeteners (artificial sweeteners)
**Saccharin
A

no evidence of increase rate of bladder cancer
Leaves bitter after taste
Sweet n low and sugar twin

55
Q 
Alternative Sweeteners (artificial sweeteners)
**Sucralose
A

Can be used in baking and cooking due to heat stability
Poorly absorbed and passed through the digestive track and excreted as urine
Splenda

56
Q

Complex carbohydrates: Polysaccharides

A

Polysaccharides composed of many units of monosaccharides held together by different kinds of chemical bonds
Starch
Fiber

57
Q

Starch

A

Storage form of plant carbohydrate

Food sources: grains, legumes, root vegetables (potatoes)

58
Q

Fiber

A

Carbohydrate (polysaccharide) and lignin in plant foods that cannot be digested by humans
Soluble fiber
Insoluble fiber

59
Q

Fiber health effects (6)

A 
Obesity
Constipation
diverticular disease
colon cancer
heart disease
diabetes control
60
Q

Homeostatic imbalance

A

**Low fiber diet > narrowed colon > strong contractions > increased pressure on walls > diverticula (herniations of the colon mucosa)

61
Q

_________ commonly in sigmoid colon

affects 1/2 people > 70 years

A

diverticulosis

62
Q

inflamed diverticula; may rupture and leak into peritoneal cavity; may be life threatening

A

diverticulitis

63
Q

Fiber-

food sources and issues

A 
recommended intake: AI 20 to 38 g/day
** unrefined versus refined grains- 
whole (unrefined) grains
refined grains
enrichment
64
Q

Toward a positive nutrition lifestyle: Tailoring

A

cutting
shaping
sewing
(fits a health recommendation to limitations or requirements (or “size”) of our individual lifestyles.

65
Q

conditions: related to carbohydrate metabolism? (2)

A

hypoglycemia

diabetes mellitus

66
Q

Hypoglycemia

A

** blood glucose levels below normal values
** symptom of underlying disorder, not a disease
Causes:
overproduction of insulin by pancreas
glucose malabsorption
insufficient glucose storage (glycogen) in liver
or poor dietary habits
** treatment: depends on cause

67
Q

Type 2 DM (diabetes mellitus)

A 
treatment:
exercise and consume moderate kcal,
high fiber/low fat fiber
may require oral meds and/ or insulin injections
Health risks: 
same as for type 1 DM
68
Q

Describe the potential health risk concerns related to dietary fat intake.

A

High fat foods = high calorie foods
Energy dense: DRIs based on AMDRs
** 20% to 30% of kcalories (calories) from fats, 10% or less from saturated fats

** in average 2000-2500 kcal diet
total fat

69
Q

Significance of dietary saturated fat vs cholesterol on physiological cholesterol levels

A
    • Cholesterol is molecule of the animal kingdom (only in animal sources)
    • Most physiological cholesterol is synthesized in the body (liver)
    • Estimated that dietary cholesterol only accounts for 25%
    • Total fat intake is more important than cholesterol
    • Saturated fat is key dietary factor because it is easily converted to cholesterol.
70
Q

Role in wellness

A
    • lipids comprise triglycerides, phospholipids, and sterols.
    • of the fat in foods and in the body, 95% is triglycerides
    • Fat is valuable and necessary for health
71
Q

Triglycerides- Monounsaturated fatty acid

A

sources: include olive oil, peanuts (peanuts and peanut oil), avocado, and canola oil

72
Q

Discuss the function and sources of the linolenic and linoleic essential fatty acids.

A

Polyunsaturated fatty acid (PUFA)

  • *Sources: vegetable oils (corn, safflower, wheat germ, canola, sesame, and sunflower), fish, and margarine
    • omega-3 fatty acids (Linoleic acid), eicosapentaenoic acid (EPA)
    • omega-6 fatty acid (Linoleic acid) Food sources of omega-3 fatty acids and supplements

Nutrition Ch. 4,5,6,7 (2 decks)

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