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Nutrition > Chapter 4 > Flashcards

Chapter 4 Flashcards

1
Q

carbs

A
  • primary energy source

- starch, sugars, fiber

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2
Q

energy

A
  • 4kcal/carb
  • need for red blood cells
  • need more glucose for exercise
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3
Q

monosaccharides

A
  • glucose: major monosaccharide, 6c molecule
  • fructose: also 6c
    galactose: common in food, dairy food
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4
Q

glucose

A
  • blood sugar
  • often bound to another molecule
  • added as solo molecule in industry
  • mildly sweet
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5
Q

fructose

A
  • commonly added because sweetest of natural sugars
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6
Q

galactose

A
  • bonded to glucose, rarely mono

- galactose + glucose = lactose

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7
Q

disaccharides

A
  • sucrose (glucose + fructose)
  • lactose (glucose + galactose)
  • maltose (glucose + glucose_: uncommon in food, starch breaks and cleaves into disaccharides
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8
Q

monosaccharide chains

A
  • oligosaccharides: 3-10
  • polysaccharides: 10+
  • complex carbs: chains with 3+ monosaccharides
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9
Q

complex carbs

A
  • long chains of glucose molecules

- starch, glycogen, most fibres

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10
Q

starch

A
  • plants store carbs as starch
  • break down into glucose
  • some starch non digestible: resistance starch
  • amylose: unbranched
  • amylopectin: highly branched (common in veg, legumes,, grains)
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11
Q

glycogen

A
  • branched chains of glucose
  • ban break off and use as quick energy
  • need to regulate bgls (liver releases glucose off of glycogen to raise levles)
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12
Q

fiber

A
  • non digestible chains of monosaccharides
  • dietary fiber: natural unprocessed
  • functional fiber: added to make food healthier
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13
Q

soluble fiber

A
  • fruit, legumes, oat, veg, pectin, gum, oat bran mucilge
  • absorbs water as it passes gi and forms gel
  • delays absorption of glucose
  • slows passage of digesta
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14
Q

pectins

A
  • gel forming polysaccharide
  • gives fruit shape
  • used in food processing
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15
Q

gums and mucilages

A
  • gel forming
  • holds plant cells together
  • guar gum, xanthan gum
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16
Q

beta glucans

A
  • polysaccharides of branched glucose
  • barley and oats
  • lower cholesterol
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17
Q

insoluble fiber

A
  • cereals, grains, legumes, vegetables
  • cellulose, hemicellulose, lignin
  • attracts water
  • speeds up rate of passage of food
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18
Q

cellulose

A
  • long unbranched chains of glucose
  • beta bonds
  • indigestible
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19
Q

hemicellulose

A
  • mixed with cellulose in plant walls

- legumes, veg, nuts

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20
Q

lignin

A
  • woody part of veg

- non carb dietary fiber

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21
Q

chitin

A
  • lobsters and crabs

- no known benefits, may cause harm

22
Q

flatulance

A
  • some carbs cause

- unfamiliar things to gut

23
Q

oligosaccharides

A
  • short chains of monosaccharides
  • stachyose: 2 galactose + 1 glucose + 1 fructose
  • raffiose: galactose: + glucose + fructose
24
Q

benefits of fiber

A
  • adds bulk to stool
  • fills you up
  • soluble fiber: better metabolic profile, bgl control, lowers cholesterol
  • insoluble: helps reduce risk of colon cancer, hernia, ulcerative colitis, hemorrhoids
25
Q

fate of monosaccharides

A
  • absorbed from small intestines into blood stream
  • travels to liver
  • in liver galactose and fructose converted to glucose
  • glucose used for energy, stored, released into circulation or subsequent storage
26
Q

small intestine

A
  • pancreatic amylase is produced and secreted into duodenum, completes starch digestion, breaks starch to maltose
  • brushborder enzyme digest disaccharides: maltase, sucrose, fructose split
27
Q

end products of carb digestion

A
  • glucose, fructose, galactose
  • absorbed into bloodstream
  • converted to glucose by liver
  • excess glucose converted to glycogen
  • fibers excreted
28
Q

glycosidic bonds

A
  • alpha and beta
  • if beta bonds not broken htey are attacked which produces gas
  • large intestine has some enzymes to break fiber or resistant starch: produces gas and fatty acids
  • humans lack enzyme to rbeak raffinose and stahcyose
29
Q

lactose

A
  • lactose and lactase: break glucose and galactose
  • lactase: enzyme in microvili of small intestine (duodenum) that hydrolyzes lactose
  • if you dont produce enough lactase you cant break it down - intolerance
30
Q

what if you are lactose intolerant

A
  • can usually tolerate some
  • increase tolerance by slowly adding to food
  • use lactaide
  • use subs
31
Q

functions of carbs

A
  • energy sourc e
  • regulates bgls: excess glucose stored as glycogen in liver and muscle
  • adequate glucose spares protein and prevents ketosis
32
Q

normal insulin secretion and action

A
  • eat –> carb breaks into glucose –> bg rises –> beta cells produce insulin –> glucose taken in by cells –> blood glucose drops
33
Q

if you consume digestible carbs

A
  • bg rises
  • insulin produced in pacreas, anabolic
  • pancreas drives glucose into storage
  • as insulin produced, longer strains go to glycogen
34
Q

if you dont consume digestible carbs

A
  • bg drops
  • glucagon released from pancreas (catabolic)
  • epinephrine released from adrenal glands
  • glycogen in liver broken down and released
35
Q

diabetes

A
  • inability to regulate bgls
  • type 1 and 2, gestational
  • untreated can cause: nerve damage, kidney damage, blindness, peripheral neuropathy, can be fatal
36
Q

type 1 symptoms

A
  • frequent urination
  • thirst
  • hunger
  • weight loss
  • fatigue
  • irritability
37
Q

type 2 symptoms

A
  • frequent infections
  • blurred vision
  • cuts/bruises that are slow to heal
  • tingling/numbness in hands/feet
  • recurring skin, gum, bladder infections
38
Q

type 1 characteristics

A
  • 5-10% of cases
  • not enough insulin produced
  • cuases bgl to rise to unhealthy level
  • requires insulin injections
39
Q

prediabetes

A
  • impaired fasting glucose

- impaired glucose tolerance (bg higher than normal but not enough to be diabetes)

40
Q

metabolic syndrome

A
  • linked to diabetes and heat disease
  • abnormal glucose and insulin levels
  • high bp
  • excess fat around waist
41
Q

type 2 diabetes mellitus

A
  • unclear causes, but genetics, obesity, physical inactivity play roles
  • treat with diet, exercise, oral meds
  • can progress to injections
  • healthy lifestyle choices may prevent or delay type 2 diabetes
42
Q

characteristics of type 2

A
  • insulin resistance
  • impaired insulin secretion
  • islet of langerhans dysfunction (inappropriate responses of beta cells to prevailing bgls)
43
Q

insulin resistance

A
  • eat –> carbs + glucose –> bgl up –> insuling –> defective insulin signalling –> decreased glucose uptake by cells –> bgl up
44
Q

glucagon

A
  • responds to low glucose
  • stimulates breakdown of glycogen to glucose
  • stimulates gluconogenesis - production of glucose from amino acids
  • causes bg to rise
45
Q

energy not from proteins

A
  • cabs spare proteins by preventing breakdown of energy source
  • when carb intake low, protiens used for glucenogenesis - production of new glucose
46
Q

glycemic index

A
  • ability of food to raise bgl
  • low index: dont raise bgl - better for diabetes, higher in fiber, reduce risk of heat disease
  • low gi: <55
  • med gi: 56-69
  • high gi: >70
47
Q

glycemic load

A

GL = gi x amount of available carb/100

48
Q

nutritive vs non nutritive sweeteners

A
  • nutritive: provide energy

- non nutritive: no kcal

49
Q

diets in high simple sugars

A
  • can cuase dental problems
  • associated with increased bad cholesterol
  • associated with decreased levels of good cholesterol
  • may contribute to obesity
50
Q

hypoglycemia

A
  • low blood sugar
  • reactive hypoglycemia resuls when too much insulin is produced after a meal
  • causes shakiness, sweating, anxiety

Nutrition (13 decks)

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