Fundamentals of Nutrition Part 2 Chapter 6

Question 1

What is Photosynthesis?

Answer 1

1.Method that plants use to produce energy from
the sun

2. Captures the energy in the carbohydrate
   molecule called glucose

Question 2

What are the two types of Carbohydrates?

Answer 2

1. Simple
   ➢Aka sugar
   ➢Monosaccharides
   ➢Disaccharides
2. Complex
   ➢Many monosaccharide molecules joined
   together

Question 3

What are Monosaccharides and the 3 types?

Answer 3

They are simplest types of carbohydrates.

1) Glucose: A single molecule unit of carbohydrate; it is the sugar found in blood.
(Found in all carbohydrates)

2) Fructose: Fruit sugar; Found in fruit, honey, and high fructose corn syrup

3) Galactose: Usually bound with glucose (lactose) “milk sugar”

Question 4

What are the 3 types of Disaccharides?

Answer 4

1) Maltose (Glucose + Glucose)
found in: Wheat, barley, molasses, sweet potato,
bread

2) Sucrose (Glucose + Fructose)
➢Table Sugar

3) Lactose (Galactose + Glucose)
➢Milk/dairy products

Question 5

What are Polysaccharides?

Answer 5

Contains many monosaccharides units

Method of storing energy
➢Examples: starch, glycogen, dietary fibre.

➢Starch: plants’ storage molecule
➢Ground provision, whole wheat, brown rice
Glycogen: used for energy storage in animals
and humans
➢High concentrations in liver and muscles

Question 6

What is Dietary Fibre and the Health Benefits?

Answer 6

Undigested polysaccharide in plant food

Body cannot break the bonds – human lack the enzymes

Two main types:
➢Insoluble fiber
➢Soluble

1. Helps with blood sugar control (diabetes)
2. Prevents constipation: absorbs water; softens
   stool; larger stool promotes peristalsis
3. Decreases risk of developing obesity
4. Lower risk for cardiovascular disease
5. Decrease hemorrhoids and diverticula

Question 7

What are the 2 Dietary Fibres?

Answer 7

Soluble Fibre
Insoluble Fibre

Question 8

What is Soluble Fibre?

Answer 8

Dissolve in water and slow down digestion to give you that “full feeling”
E.g., Oatmeal, Lentils, Oranges, Apples, Nuts, Celery, Carrots,

❖Prebiotic
❖Delays stomach emptying
❖Slows glucose absorption
❖Can lower blood cholesterol

Question 9

What is Insoluble Fibre?

Answer 9

It adds bulk to diet and help with constipation have that “laxative” benefit.
E.g., Couscous, barley, broccoli, cabbage, dark leafy vegetables.

Question 10

What is Diverticula?

Answer 10

It is the protruding walls of the large intestines that forms sacs or pouches.

Question 11

What are the Effects of Cooking?

Answer 11

1. Softens fibrous tissues
2. Easier to chew and swallow

Question 12

What are the steps of Digestion for Carbohydrates?

Answer 12

1. Some Starch is broken down by salivary amylase to maltose.
2. Salivary amylase is inactivated by strong acid.
3. Enzymes (amylase) from pancreas break down starch into maltose.
4. Enzymes in wall of the small intestine break down disaccharides sucrose, lactose, and maltose into monosaccharides glucose, fructose, and galactose.
5. Absorption of glucose, fructose, and galactose into blood to be taken to the liver.
6. Some soluble fiber is fermented into various acids and gases by bacteria in the large intestine.
7. Insoluble fiber is excreted in feces, but little other dietary carbohydrate is present.

Question 13

What are the different intestinal enzymes released during digestion?

Answer 13

.Pancreatic amylase is released
.Intestinal cells release enzymes

1. Maltose + maltase glucose + glucose
2. Sucrose + sucrase glucose + fructose
3. Lactose + lactase glucose + galactose

.Monosaccharides are absorbed

Question 14

What are the requirements for Carbohydrate Absorption?

Answer 14

1. Glucose and Galactose
   Needs a transport
   Protein carrier + Energy
2. Fructose
   Needs a transport
    Protein carrier only (no energy needed)

Question 15

What is the Portal Vein?

Answer 15

1. Transport absorbed monosaccharides.
2. Delivers them to the liver

Question 16

What can the Liver do?

Answer 16

1. transform fructose & galactose into glucose
2. release them back into the blood stream
3. store as glycogen

Question 17

What are the functions of Protein?

Answer 17

1. Supplies energy
   ❖ 4 Kcal/gram
2. Protein sparing
3. Sweetener

Question 18

How does the Liver and Pancreas control Blood Glucose?

Answer 18

1. Liver’s role:
   ❖Regulates glucose that enters bloodstream
   ➢Breaks down glycogen to glucose
2. Role of the pancreas
   ❖Release of insulin
   ❖Release of glucagon

Question 19

What are the functions of Insulin?

Answer 19

1. Triggers glycogen synthesis in liver
2. Increases glucose uptake by the cells
3. Net effect: lowers the blood glucose

Question 20

What are the functions of Glucagon?

Answer 20

1. Triggers glycogen breakdown in liver
2. Net effect: raises blood glucose

Question 21

What is Epinephrine/ Norepinephrine?

Answer 21

Epinephrine = adrenaline

1. “Fight or flight” response
2. Breakdown glycogen
3. Raises blood glucose

Question 22

What is Diabetes Mellitus?

Answer 22

1. Improper regulation of blood glucose
2. Pancreas releases insufficient insulin
3. Cells resist the action of insulin
4. End result: high blood glucose concentration

➢Type 1 and Type 2 Diabetes
➢Common symptoms: increased appetite,
urination, thirst

Question 23

What is Diabetes Mellitus-Type 1 and the Treatment?

Answer 23

1. Genetic link
2. Immune response: damage to pancreas
3. Decreased release of insulin
4. Insulin dependent

Treatment for Type 1

1. Carb counting
   ➢Keeps track of amount of carbs in meals
   ➢Regular meals
2. Low Glycemic Index foods
3. Insulin therapy

Question 24

What is Diabetes Mellitus-Type 2?

Answer 24

1. Genetic link
2. Associated with obesity
3. Cells resist action of insulin
4. Over compensate by secreting more insulin
5. Leads to beta cells failure

Treatment for Type 2

1. Carb counting
   ➢Keeps track of amount of carbs in meals
   ➢Regular meals
2. Low Glycemic Index foods
3. Insulin therapy
4. Exercise

Question 25

What is the Glycemic Index (GI)?

Answer 25

Blood glucose response to a given food when compared to a standard (white bread or glucose).

➢Refined carbs cause a sharp blood glucose
increase
➢Complex carbs cause a more gradual
increase

GI Pros & Cons

Pros
➢Choosing low GI foods helps manage blood glucose

➢Increases awareness of food choices

Cons
➢GI is based on measuring blood glucose after ingesting food with 50 grams of carbohydrates, which may not be the amount usually consumed

➢ May cause person to avoid foods that are actually
beneficial

Question 26

What is the Recommended Dietary Fibre Intake?

Answer 26

AI for fibre

➢Adult Women: 25 g fibre/day; 21 g after 50 years old

➢Adult Men: 38g fibre/day; 30 g after 50 years old

➢Children (1-19 yrs old): 19-26 g/day

Question 27

What are the Consequences of Uncontrolled Blood Glucose?

Answer 27

1. Degenerative diseases
   ❖Nerve damage, Heart disease, Kidney disease, Blindness
2. Atherosclerosis (a build up of fatty material (plaque) in the arteries)
3. Increase risk for wound infections and slow
   wound healing

Question 28

What are Sweetners?

Answer 28

1. Nutritive: provides sweet taste and energy (Kcal)
2. Alternative: supplies little or no energy

Nutritive Provides sweet taste and energy (Kcal)
❖Monosaccharides (except galactose)
❖Disaccharides
❖Brown Sugar
❖Maple Sugar
❖Honey

Other Types:
1. High-fructose corn syrup (HFCS)
❖cornstarch treated with acid and enzymes
❖some glucose is converted into fructose
❖Contains more fructose than glucose

2. Sugar alcohols
   ❖Absorbed and metabolized slower
   ❖Large amount causes diarrhea
   ❖Sorbitol, mannitol, xylitol

Question 29

What are the Alternative Sweetners?

Answer 29

1. Saccharin (Sweet ‘n Low)
   ❖180-200x sweeter than sucrose
2. Aspartame (Equal):
   ❖200x sweeter than sucrose
3. Sucralose (Splenda):
   ❖600x sweeter tan sucrose
4. Stevia
   ❖200x sweeter than sucrose