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Nutri Sci > Discussions > Flashcards

Discussions Flashcards

1
Q

Mechanisms to Increase Blood Glucose

A
  • Glycogen in liver gets broken down into glucose
  • Gluconeogenesis - make new glucose from amino acids
  • Regulated by 2 hormones
    • glucagon
    • epinephrine
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2
Q

Mechansims to Decrease Blood Glucose

A
  • Regulated by the hormone INSULIN
    • causes cells to uptake glucose from the bloodstream
  • Excess glucose stored as glycogen or fat
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3
Q

Glycogen in where gets broken down to glucose?

A
  • LIVER
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4
Q

Gluconeogenesis

A
  • Make new glucose from amino acids
  • regulated by 2 hormones:
    • glucagon
    • epinephrine
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5
Q

2 Blood Glucose Disorders

A
  • Hypoglycemia
  • Hyperglycemia
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6
Q

Hypoglycemia

A
  • Low blood sugar
  • usually feel hungry
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7
Q

Reactive Hypoglycemia

A
  • Excessive production of insulin
  • Large sugary meals may induce larger insulin response
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8
Q

Hyperclycemia

A
  • Elevated blood sugar
  • 2 types
    • Type 1 diabetes
    • Type II diabetes
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9
Q

Type I diabetes

A
  • “autoimmune”
  • Cause: Pancreas doesn’t secrete any or enough insulin
  • Symptoms: Excessive hunger, thirst and urination; fatal without treatment
  • Treatment: insulin therapy
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10
Q

Type II Diabetes

A
  • Cause: Cells are insulin resistant; related to obesity
  • Symptoms: gradual weakness; kidney failure, vision loss, infections and amputations
  • Treatment: weight loss
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11
Q

Glycemic Effect

A
  • How much a food will affect blood sugar
  • High glycemic foods are rapidly abosrbed (simple sugars)
  • Low glycemic foods are absorbed slowly (starch)
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12
Q

Juice

A
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13
Q

Refined Grains

A

Low - fiber and other nutrients

*fortifying/enriching adds back some nutrients

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14
Q

Refined sugar

A
  • Lowers nutrient density of food
  • Contributes to dental caries
  • Source of Calories; large contribution to weight gain
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15
Q

The active ingredient in alcohol:

A

ethanol

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16
Q

Alcohol is denoted with a(n):

A

OH

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17
Q

Congeners

A
  • impurities in beverages produced during fermentation
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18
Q

Congeners of beer

A
  • hops
  • malt
  • asbestos
  • yeast
  • cobalt
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19
Q

Congeners of Wine

A

resveratrol

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20
Q

congeners of hard liquor

A

asbestos

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21
Q

Variations in enzymes:

A
  • ADH: fast version in African Americans; slow version in Native Americans (prolongs ethanol action so increased addiction)
  • ALDH: slow version in Asians (results in flushing, more product is acetaldehyde)
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22
Q

Ethanol ->

A

Acetaldehyde -> Acetic Acid

ADH then ALDH

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23
Q

More alcohol from each drink reaches the blod in women than men because:

A
  1. Women make lower levels of enzymes
  2. Women weigh less, generally
  3. Women typically have less lean mass
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24
Q

Absorption of alcohol is:

A
  • very efficient
  • 95% of alcohol in women gets abosrbed
  • 75% of alcohol in men gets abosrbed
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25
Q

1 drink =

A

15 g EtOH (ethanol)

  • Beer: 12 oz
  • Wine: 5 oz
  • Hard Liquor: 1 oz
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26
Q

True or False: there are health benefits of consuming more than 1-2 drinks per day

A

False - there are NO health benefits of more

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27
Q

Liver has enzymes called

A
  1. Microsomal ethanol oxidative system
  2. cytochrome P450 system
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28
Q

Enzymes of the liver metabolize ethanol, but also:

A
  • Make free radicals - damage liver
  • metabolizes other drugs
  • Increases risk of cancer by making carcinogens
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29
Q

Ethanol is stored as:

A
  • fat
  • contains 7 kcal/g
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30
Q

> 2-5 drinks per week

A
  • Benefit: None
  • Consequence: Raise BP; Increase HR and stroke risk
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31
Q

3-9 drinks per week

A
  • Benefit: Reduce CVD risk by rasing HDL
  • Consequence: None if stay at this level
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32
Q

4-6 drinks per sitting

A
  • Benefit: None
  • Consequence: Decrease fat burning by 33%; “Holiday Heart”
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33
Q

Polyphenols

A
  • Benefit: Reduce blood clotting so reduce heart attack and stroke risk
  • Consequence: None
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34
Q

Ethanol’s bad effects:

A
  • Mutagenic - causes mutations in DNA
  • Increase cancer risk
    • stomach, pancreas, liver, colorectal, breast, prostate
  • Displacement of protective nutrients with alcohol calories
  • Beverage content is unregulated
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35
Q

Fetal Alcohol Syndrome

A
  • the largest known cause of mental retardation
  • Symptoms: attention deficit, impulsive, inability to tell cause-and-effect
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36
Q

Drinking during pregnancy?

A

NEVER - never safe to drink during pregnancy

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37
Q

What does Alcohol target?

A
  • Alcohol targets brain receptors that control rewards and pleasure
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38
Q

Alcoholism

A
  • Caused by:
    • 50% Genes
    • 50% environmental causes
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39
Q

Nutrient

A

An essential substance to the body that we cannot synthesize or live without

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40
Q

Where does toxicity usually come from?

A

Concentrated supplements

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41
Q

Recommended Dietary Allowance (RDA)

A
  • A level of recommended intake set at two standard deviations from the Estimated Average Requirement
  • designed to meet the needs of about 97% of the population
42
Q

Food Components to reduce:

A
  • Salt (sodium) - leads to high blood presure
    • < 2300 mg a day
  • Saturated fat (animal fats) - leads to heart disease
    • < 10% sat. fat a day
  • Cholesterol (animal products) - leads to heart disease
    • < 300 mg a day
  • Trans fats
  • Refined grains
  • Alcohol
43
Q

Food components to increase:

A
  • Vegetables and fruits - dark green, orange and yellow, legumes
  • Make half your gains whole - increased fiber, vitamins/minerals
  • fat-free or low-fat milk products - calcium
  • Variety of proteins - focus on low fat, lean meats (poultry, fish)
44
Q

Digestion Summary:

A

Mouth

Esophogus

Stomach

Small Intestine

Large Intestine / Colon

Rectum

45
Q

4 Digestive functions:

A
  • motility
  • secretion
  • digestions
  • absorption
46
Q

Two types of motility

A
  1. Peristalsis - rhythmic contraction of muscles surrounding gut to move food through
  2. Segmentation - random contraction that serves to break up and mix food
47
Q

Mouth

A
  • Function: Chewing (mechanical breakdown/mixing)
  • Secretions: mouth releases 1st digestive secretions
    • saliva - moisten food, contains amylase
  • Enzymes: Amylase (works on amylose, or starch)
48
Q

Esophogus

A
  • Function: Peristalsis (rhythmic contractions to move food to stomach) begins
49
Q

Stomach

A

(Reservoir for slow release of food into intestine)

50
Q

Functions of the Stomach:

A
  1. Churning (grinding & mixing)
  2. Begin some protein breakdown, little digestion happens in the stomach
  3. Reservoir for slow release of food into the small intestine
  4. A little absorption (20% of alcohol)
51
Q

Secretions of the stomach:

A
  • Acid - helps sterilize food, start chemical breakdown of (denaturing) proteins
  • Protease - starts protein digestion (breakdown of protein)
  • Mucus - protests walls of stomach; ulcers - thin lining of mucus
52
Q

Enzymes of the Stomach

A
  • Protease acts on proteins
53
Q

3 Parts of the Small Intestine:

A
  1. Duodenum
  2. Jejunum
  3. Ileum
54
Q

Functions of the Small Intestine:

A
  • Motility - peristalsis and segmentation
  • Major chemical breakdown of food
  • Majority of absorption of nutrients - large surface area created by bili
55
Q

Aborption of nutrients in Small Intestine

A
  1. Nutrients: glucose, fat, amino acids, water soluble vitamins, B-12, Calcium, Magnesium, Iron, Sodium, Potassium, Free water, 80% of total alcohol, bile
  2. Blood vessels / capillaries - water soluble nutrients
  3. Lymphatic system vessels - fat soluble nutrients (lipids and some vitamins)
56
Q

Secretions in the Small Intestine

A
  • Enzymes secreted via the common bile duct
    • Amylase
    • Protease
    • Lipase
    • Sodium bicarbonate
    • Bile
    • Disaccharidases
57
Q

Enzymes of the Small Intestine

A
  • Amylase
  • Protease
  • Lipase
  • Disaccharidase
58
Q

Amylase

A
  • Made in pancreas, breaks down starch
59
Q

Protease

A
  • Made in pancreas, breaks down protein
60
Q

Lipase

A
  • Made pancreas, breaks down lipids/fats
61
Q

Sodium bicarbonate

A
  • Secreted by pancreas
  • helps neutralize acid in intestines
62
Q

Bile

A
  • Made in liver
  • stored in gallbladder
  • emulsifier (mix fat & water)
63
Q

Disaccharidases

A
  • Made in small intestines/mucosa
  • breaks down double sugars (di-) into single sugars (mono-)
64
Q

Large Intestine (Colon)

A
  • Major function: water re-absorption (from foods)
  • some nutrient absorption, not the main job
  • Large Bacteria population - Such as E. coli
  • Fiber affects movement of food through the colon, shortens the transit time
65
Q

Secretions and Enzymes in the Large Intestine (colon)

A

None

66
Q

Function of Rectum

A
  • Reservoir for elimination
67
Q

Carbohydrates (CHO)

A
  • 4 kcal/gram
  • produced by photosynthesis
  • Sources: grains, fruits, vegetables, beans, some in nuts and dairy
  • chemical formula: CnH2nOn
68
Q

Monosaccharides

A
  1. Glucose - 6 sided ring; brain only burns glucose
  2. Galactose - 6 sided ring
  3. Fructose - 5 sided ring
69
Q

Disaccharides

A
  1. Sucrose
    • glucose + fructose; table sugar (cane, beets)
  2. Maltose
    • glucose + glucose; barley malt syrup
  3. Lactose
    • glucose + galactose; milk & dairy (ONLY)
70
Q

Oligosaccharides

A
  • Not nutritionally significant
  • Hard to digest, but bacteria in colon causes gas & discomfort
  • In beans, onions, legumes, and some vegetables
    • Raffinose
    • Stachyose
71
Q

Polysaccharides

A
  • Starch
    • many glucose units, amylose (straight), amylopectin (branched
  • Grains: wheat, oats, rice, corn, and barley
  • Legumes: beans, lentils, and peas
  • Dextrins (malodextrins)
    • intermediate of starch digestion
    • shorter = sweater; often in sports drinks
  • Glycogen
    • storage form of glucose in the body (liver & muscles): important in blood sugar maintence and exercise
  • Dietary Fiber
    • structural material in plants only
    • indigestible polysaccharide
72
Q

Insoluble Dietary Fiber

A
  • Cellulose
  • Hemicellulose
  • Lignin
73
Q

Cellulose

A
  • can’t be digested by humans
74
Q

Hemicellulose

A
  • digested by ruminant animals
75
Q

Lignin

A
  • woody part of plants; not a polysaccharide
76
Q

Soluble Dietary Fibers

A
  • Pectin
  • Gums & Mucilages
77
Q

Pectin

A
  • forms gel (jams & jellies)
78
Q

Gums & Mucilages

A
  • Thickens food
  • gives creaminess to food
  • Note: soluble, but still not digestible
79
Q

Insoluble Dietary Fiber functions:

A
  • Abosrbs water and add bulk feces
  • Stimulates peristalis and decreases transit time
  • Prevents/treats constipation
80
Q

Soluble Dietary Fiber

A
  • Reduce cholestorol reabsorption; helps lower blood cholesterol
  • Slows CHO absorption; helps lower blood sugar
81
Q

Sources of Insoluble Dietary Fiber

A
  • Whole grains
  • vegetables
  • fruits
  • bran
  • oatmeal
82
Q

Sources of Soluble Dietary Fiber

A
  • Oats
  • barley
  • legumes (beans)
  • rice
  • fruits
83
Q

CHO digestion of Starches

A

Starches ————–>maltose——->glucose

Salivary & pancreative amylase - between starches and maltose

84
Q

CHO digestion of Disaccharides

A

Disaccharides ————————>monosaccharides

Enzymes in the intestinal mucosa

i.e of monosaccharides = lactase enzyme

85
Q

Lactose intolerance

A
  • Comes from a deficiency in lactase enzyme
  • Bacteria in gut utilize lactose creating GI distress
  • Substitute cultured milk products: yogurt, cheese, keefer, buttermilk
  • May be dose dependent with only slight defiency in enzyme
86
Q

Glucagon

A
  • mobilizes glycogen to raise blood sugar
87
Q

Glycogen

A
  • storage form of glucose
88
Q

The form of CHO that most other forms of CHO are changed to before being used for energy:

A

Glucose

89
Q

In what condition is an excessive amount of insulin produced when a normal amount of available CHO has been consumed?

A

reactive hypoclycemia

90
Q

What does a Type I (juvenile-onset) diabetic fail to produce?

A

Insulin

91
Q

Gluconeogenesis is the…

A

Synthesis of glucose from amino acids

92
Q

Type I diabetes facts

A
  • the pancreas does not produce insulin
  • symptoms include sugar in the urine
93
Q

Glycogen is formed and stored in the liver and muscle when…

A

Excessive glucose is present in the blood

94
Q

The major site of alcohol removal is the…

A

liver

95
Q

Congeners

A
  • are substances other than alcohol found in alcoholic beverages
  • like alcohol, may also have effects on the body
96
Q

Enrichment process for grain products

A
  • Some of the micronutrients lost in processing have been restored
97
Q

Typical response of the body to blood glucose:

A
  • Excessive fall in blood glucose triggers the release of glucagon
98
Q

A person with Type I diabetes is most likely to receive

A

Insulin by insulin injection

99
Q

When blood glucose levels start dropping to the low-normal range, which substance is produced in larger amounts to promote the breakdown of stored carbohydrate to glucose?

A

Glucagon

100
Q

What has the greatest impact in terms of person’s ability to handle alcohol?

A

Lean body mass and total body water

101
Q
A

Nutri Sci (26 decks)

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