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BPK 110 > Chapter 4 > Flashcards

Chapter 4 Flashcards

1
Q

What are the 3 general categories of carbohydrates in our food?

A

Unrefined (Whole) Carbohydrates, Refined Carbohydrates, Enrichment

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2
Q

What are Unrefined Carbs?

A

Carb sources eaten in their natural form (Minimal processing)[ex. Corn]

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3
Q

What are Refined Carbs?

A

Processed carbs(Empty calories; low nutrient density) [Ex cereal]

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4
Q

What are Enriched Carbs?

A

Some nutrients fortified back into food after it was lost in processing.

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5
Q

Define Whole Grains?

A

Unrefined carbs; include entire grain kernel.

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6
Q

What is found in a whole grain kernel?

A

Germ(Oil, Vitamins), Bran(Fibre, Vitamins, Minerals), Endosperm(Primarily Starch)

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7
Q

What part of the grain kernel do refined carbs contain?

A

Only the endosperm.

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8
Q

What unit makes up sugars, starches and fibres?

A

Sugar units

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9
Q

What are the 3 types of sugar units?

A

Monosaccharides(Single unit), Disaccharides(2 units), Polysaccharides(3+ Units;Starches, Fibres;Complex carbs)

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10
Q

What sugar unit must carbs be in, inorder to be absorbed?

A

Monosaccharides

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11
Q

3 sugars that are monosaccharides?

A

Glucose(in blood), Fructose(fruits), Galactose(milk)

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12
Q

3 sugars that are disaccharides?

A

Maltose(Glucose+Glucose), Sucrose(Glucose+Fructose), Lactose(Glucose+Galactose)

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13
Q

Define Added Sugar?

A

Chemically similar to natural sugars, but have no nutritional benefit. (Empty calories)

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14
Q

Common examples of food that contain added sugar?

A

Cookies, pop, candy

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15
Q

Diseases or problems associated with too much added sugar?

A

Cardiovascular disease, Obesity, diabetes, Addictive food tendencies, Dental caries, acne

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16
Q

Define Complex Carbs?

A

Polysaccharides; generally not sweet

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17
Q

Can Fibre be absorbed in the small intestine?

A

No, as the SI lacks the enzymes to absorb fiber.

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18
Q

Define Soluble FIber?

A

Able to be broken down in the Large intestine by bacteria.(form short chain fatty acids)(Gives 2-3 kcal/g)

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19
Q

Define Insoluble Fibre?

A

Does not provide energy for body.

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20
Q

Which type of fibre dissolves in Water?

A

Soluble

21
Q

Sources of soluble fiber?

A

Oats, Apples, Nuts, Beans, Seaweed, Jams

22
Q

Sources of insoluble fibre?

A

Whole wheat, Rye, Bran, Broccoli, Celery

23
Q

Benefits of soluble fibre?

A

Promotes heart health. Helps regulate blood glucose levels and binds cholesterol containing compounds.

24
Q

Benefits of insoluble fibre?

A

Promotes intestinal health. Speeds passage through intestines, binds toxic waste products, promotes regular bowel movements, prevents constipation.

25
Q

How are carbohydrates broken down?

A

Salivary amylase in the mouth(polysaccharides), Pancreatic amylase in the SI(disaccharides), enzymes attached to microvilli in Large Intestine, fibre broken down by bacteria in LI

26
Q

How are carbs absorbed?

A

Monosaccharides travel from capillaries of SI to liver, Glucose sorted as glycogen in liver or used for energy or delivered to body tissues, galactose and fructose used as energy.

27
Q

Define the Glycemic Response?

A

Measure of how quickly blood glucose levels rise after a carb rich meal (Refined sugars cause higher glycemic response)

28
Q

Define Glycemic Index?

A

Relative ranking of how a food affects blood glucose relative to the effect of an equivalent amount of carbs from a reference food.

29
Q

What happens when blood glucose levels rise?

A

Pancreas releases insulin, which causes; 1) Glucose to be stored in liver as glycogen 2) Enters fat storing cells 3)Enters muscle tissue cells for them to use in Cellular Respiration; Blood glucose levels lower

30
Q

What happens when blood glucose levels lower?

A

Pancreas releases glucagon into liver, glycogen converted to glucose in liver, which is released into blood; Blood glucose levels rise.

31
Q

Define Lactose Intolerance?

A

Levels of lactase(enzyme) are naturally low, meaning lactose sugar can’t be broken down in SI. Pass into large intestine where they are digested by bacteria producing methane gas.

32
Q

3 Functions of Carbohydrates?

A

Glucose as energy, ‘spare’ protein, promote Fatty Acid metabolism

33
Q

Define Glucose as a source of energy?

A

Process of cellular resp, each g glucose = 4 kcal energy

34
Q

Define carbs ‘spare’ protein/ gluconeogenesis?

A

Carb levels insufficient, glucose can be synthesized from amino acids. This uses up body proteins(muscle).
Eating enough carbs spares body protein.

35
Q

Define carbs promote FA metabolism?

A

Need carbs to fully metabolize fats.Carbs form oxaloacetate which reacts with acetyl CoA in krebs cycle.

36
Q

Explain “Fats burn in a carb flame”/ Ketone formation?

A

No oxaloacetate, fat forms ketone bodies. High levels of ketones= ketosis. Can result in reduced appetite, odd-smelling breath, dry mouth, headaches, flu like symptoms.

37
Q

Diabetes and Diabetes in Canada?

A

High blood glucose. Affects 2 million Canadians. Higher in Aboriginal and Hispanic populations. Long periods of high blood glucose levels lead to nerve,kidney,blood vessel damage.

38
Q

Define Type 1 Diabetes?

A

Auto immune disease, where immune system attacks pancreatic cells that secrete insulin. Uncontrolled can lead to ketoacidosis(death and coma). [5-10% cases]

39
Q

How Type 1 Diabetes is managed?

A

Regular injections of insulin.

40
Q

Define Type 2 Diabetes?

A

Insulin resistance. Preventable as its lifestyle related. Begins with pre-diabetes.[90-95% cases]

41
Q

How Type 2 Diabetes is managed?

A

Weigh Management, limit carbs + saturated + trans fat, exercise, medication, gastric surgery.

42
Q

What are the symptoms of diabetes?

A

Frequent urination, thirst, weight loss, blurred vision, blindness, kidney failure, nerve dysfunction, increased risk of infection(amputation), dementia?

43
Q

What is Gestational Diabetes?

A

Elevated blood glucose during pregnancy, passed to fetus. Mother and offspring higher risk for T2 Diabetes and obesity.

44
Q

Define Hypoglycemia?

A

Low blood sugar. Fasting; occur in absence of food Reactive; Occur in response of consumption of high car foods.

45
Q

Symptoms of Hypoglycemia?

A

Irritability, sweating, shakiness, anxiety, rapid heartbeat, seizures, coma

46
Q

How Carbs and Weight Management Relate?

A

Low carb diets may promote weight loss b/c high protein/ fat diets are more satisfying therefor less calories are consumed.Refined carbs less satisfying. Unrefined carbs higher in fiber and more satisfying.

47
Q

Heart Disease and Carbs?

A

Risk depends on type of carb, high sugar diets raise blood lipid levels + LDL bad cholesterol. High fiber diets reduce risk.

48
Q

How to meet carb needs?

A

AMDR= 45-65%, 130g/day meets energy needs, AI for fiber men=38g/day women=25g/day. Sugar UL =10% daily calories. Emphasis on whole grains.

BPK 110 (5 decks)

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