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Preventative Med. & Nutrition > Exam #1: Carbohydrates > Flashcards

Exam #1: Carbohydrates Flashcards

1
Q

What proportion of US adults are overweight and/or obese?

A
  • Greater than 1/3 (35%) are obese

- Another 1/3 are overweight

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2
Q

How much do behavioral factors contribute to overall health?

A

40%

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3
Q

What epidemiological transition state are we currently in?

A

Delayed degenerative

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4
Q

What is the proposed epidemiological transition state are we currently entering?

A

Inactivity/ Obesity/ Diabetes

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5
Q

What is a cohort study?

A

Compares a group with a given risk factor to a group without such a risk factor to measure relative risk

*Risk of developing disease in exposed group/ risk in unexposed group

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6
Q

What is a case-control study?

A

Compares two groups, disease vs. non-disease, measuring odds ratio

*Odds group with disease was exposed to a risk factor/ odds control was exposed to risk factor

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7
Q

What is an interventional study?

A

Randomized Controlled Trial (RCT)

*Gold-standard

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8
Q

List the four levels of prevention.

A

1) Primordial
2) Primary
3) Secondary
4) Tertiary

Remember the mnemonic PPST

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9
Q

What is the primordial level of prevention?

A

Prevent risk factors in the population as a whole

E.g. ban smoking

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10
Q

What is the primary level of prevention?

A

Prevent risk factors in individuals

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11
Q

What is the secondary level of prevention?

A

Screen early for disease and intervene in asymptomatic individuals

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12
Q

What is the tertiary level of prevention?

A

Treat to reduce disability from disease and limit the consequences of symptoms

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13
Q

What is the current USDA food guide?

A

“My Plate”

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14
Q

What does the term nutrient density mean?

A

Nutrients/Calories

*Proportion of nutrients per calories

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15
Q

What foods have the highest nutrient density?

A

Berries

Leafy vegetables

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16
Q

What is a simple carbohydrate?

A

Monosaccharides

Disaccharides

17
Q

What is a complex carbohydrate?

A

Polysaccharides (10+)

18
Q

What are the monosaccharides?

A

Glucose
Fructose
Galactose

19
Q

What are the disaccharides?

A

Sucrose
Lactose
Maltose

20
Q

What enzymes are necessary for the digestion of carbohydrates?

A

Salivary alpha-amylase
Pancreatic alpha-amylase

  • Maltase
  • Sucrase
  • Lactase*
21
Q

What electrolyte increases carbohydrate absorption? Why?

A

Na+ b/c of cotransport

22
Q

Where is glycogen stored?

A

Liver and muscle

23
Q

What is glycolysis? What is this dependent on?

A

Breakdown of glucose to pyruvate

*Requires oxygen

24
Q

What is the estimated amount of carbohydrates needed per day?

A

200g

25
Q

What is the glycemic index?

A

Measure of how quickly a food causes a spike in blood sugar

*Compared to pure glucose or white bread

26
Q

What is glycemic load?

A

Glycemic index x Carbohydrate content

27
Q

What is the general effect of food processing on glycemic index & insulin spikes?

A

Increased glycemic index & increased insulin spike

28
Q

What are the behavioral effects of high glycemic index foods?

A
  • Triggers reward center & increases propensity to seek again
  • Reduced satiety/ rapid return of hunger
29
Q

What are the negative physiologic consequences of consuming high glycemic index foods?

A

DM-II

CAD

30
Q

What is stress hyperglycemia?

A

Elevated blood glucose in response to stress or illness

31
Q

What are the five characteristics of metabolic syndrome? How many are necessary for the diagnosis?

A
  • Increased intra-abdominal fat
  • Elevated blood sugar
  • HTN
  • Low HDL
  • Elevated triglycerides

*Need 3 for diagnosis

32
Q

What carbohydrate is HFCS structurally similar to?

A

Sucrose, NOT fructose

33
Q

Why is the bad rap for HFCS misleading?

A

Studies have been done on FRUCTOSE not SUCROSE

34
Q

What is the general correlation between added dietary sugar and HDL?

A

Increased sugar= decreased HDL (good cholesterol)

35
Q

Describe the composition of a whole grain.

A

1) Bran= fiber-rich, B vitamins
2) Endosperm= carbohydrate & protein
3) Germ= vitamin E, B & healthy fats

36
Q

What does refinement of grains do?

A

Leaves endosperm and removes the layers that contain most nutrients i.e. bran and germ

37
Q

What are the “actual” causes of death in the US?

A

1) Tobacco
2) Poor diet/ physical inactivity
3) Alcohol consumption

Preventative Med. & Nutrition (30 decks)

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