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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
Homeostatic imbalance
**Low fiber diet > narrowed colon > strong contractions > increased pressure on walls > diverticula (herniations of the colon mucosa)
26
_________ commonly in sigmoid colon | affects 1/2 people > 70 years
diverticulosis
27
inflamed diverticula; may rupture and leak into peritoneal cavity; may be life threatening
diverticulitis
28
Fiber- | food sources and issues
``` recommended intake: AI 20 to 38 g/day ** unrefined versus refined grains- whole (unrefined) grains refined grains enrichment ```
29
Toward a positive nutrition lifestyle: Tailoring
cutting shaping sewing (fits a health recommendation to limitations or requirements (or "size") of our individual lifestyles.
30
conditions: related to carbohydrate metabolism? (2)
hypoglycemia | diabetes mellitus
31
Hypoglycemia
** 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
Type 2 DM (diabetes mellitus)
``` 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
Hyperglycemia
elevated blood glucose levels (>120 mg/dl) Type 1 DM Type 2 DM gestational DM
34
Type 1 DM
Pancreas produces no insulin | Cause: autoimmune destruction of parts of pancreas; genetic factors
35
Type 1 DM treatment
``` 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
Type 2 DM
pancreas produce defective insulin unable to serve needs of the body Cause: genetic, environmental, and lifestyle factors
37
Gestational diabetes mellitus (GDM)
``` 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
GDM (gestational diabetes mellitus) management
mother tends to develop type 2 DM later in life | Management: dietary modifications and physical, psychosocial, and educational requirements
39
Carbohydrates as a nutrient in the body
Function: Provides energy dietary fiber naturally occurring sweeteners (sucrose and fructose) brain and nerve tissues require CHO (glucose) as fuel protein sparing effect
40
List the major functions of triglycerides in food and physiologically in the body.
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
State the functions of phospholipids and cholesterol
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
Summarize the structures and sources of the three types of lipids
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
Explain the digestion of lipids in the body.
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
Explain the absorption of lipids in the body.
**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
Explain the transportation of lipids in the body. | Metabolism: Catabolism (breakdown)
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
Explain the transportation of lipids in the body. | Metabolism: Anabolism (synthesis)
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
________ converts the O2 and C6H12O6 of ______ into ATP energy, CO2 and H2O.
Aerobic respiration, glucose | Most energy is moved into molecules of ATP.
48
Glucose Metabolism- _________ products anaerobic respiration is used when O2 is in short supply.
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
Triglycerides and Amino Acids
* * 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
Sugar: a special carbohydrate
**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
Examples of sources of carbohydrates
***Primary concerns- overconsumption nutrient displacement of carbohydrates from nutrient dense sources
52
Other Sweeteners
** 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
``` Alternative Sweeteners (artificial sweeteners) **Aspartame ```
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
``` Alternative Sweeteners (artificial sweeteners) **Saccharin ```
no evidence of increase rate of bladder cancer Leaves bitter after taste Sweet n low and sugar twin
55
``` Alternative Sweeteners (artificial sweeteners) **Sucralose ```
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
Complex carbohydrates: Polysaccharides
Polysaccharides composed of many units of monosaccharides held together by different kinds of chemical bonds Starch Fiber
57
Starch
Storage form of plant carbohydrate | Food sources: grains, legumes, root vegetables (potatoes)
58
Fiber
Carbohydrate (polysaccharide) and lignin in plant foods that cannot be digested by humans Soluble fiber Insoluble fiber
59
Fiber health effects (6)
``` Obesity Constipation diverticular disease colon cancer heart disease diabetes control ```
60
Homeostatic imbalance
**Low fiber diet > narrowed colon > strong contractions > increased pressure on walls > diverticula (herniations of the colon mucosa)
61
_________ commonly in sigmoid colon | affects 1/2 people > 70 years
diverticulosis
62
inflamed diverticula; may rupture and leak into peritoneal cavity; may be life threatening
diverticulitis
63
Fiber- | food sources and issues
``` recommended intake: AI 20 to 38 g/day ** unrefined versus refined grains- whole (unrefined) grains refined grains enrichment ```
64
Toward a positive nutrition lifestyle: Tailoring
cutting shaping sewing (fits a health recommendation to limitations or requirements (or "size") of our individual lifestyles.
65
conditions: related to carbohydrate metabolism? (2)
hypoglycemia | diabetes mellitus
66
Hypoglycemia
** 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
Type 2 DM (diabetes mellitus)
``` 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
Describe the potential health risk concerns related to dietary fat intake.
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
Significance of dietary saturated fat vs cholesterol on physiological cholesterol levels
* * 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
Role in wellness
* * 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
Triglycerides- Monounsaturated fatty acid
sources: include olive oil, peanuts (peanuts and peanut oil), avocado, and canola oil
72
Discuss the function and sources of the linolenic and linoleic essential fatty acids.
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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