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Digestive System Module > Lecture 13 > Flashcards

Lecture 13 Flashcards

1
Q

What are the 3x functions of Carbohydrates?

A
  1. Supplies energy (glucose main source for cells)
    - glucose key energy source of brain (can also use ketones)
  2. Protein sparing - enough glucose to avoid metabolism/starvation/states of illness, use up carb stores and then start breaking down protein to provide energy - clinically important as not great re long term health/longterm health
  3. Prevents ketosis
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2
Q

Staple food- Carbs

A 
Asian: Rice
Pacifica: Cassava(Taro)
African: Cassava
European: Wheat/Potatoes
Euro-American: Wheat/Potatoes
Native American: Corn/Maize
Andean: Potatoes/Rice
-most cultures have carbs as main staple food source
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3
Q

Starches

A 
(a complex carb)
Potatoes
Bread
Rice
---> Glucose
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4
Q

Dietary Fibres

A 
(a complex carb)
Insoluble:
Bran + Bran flakes
Soluble:
Lentils, Beans, Oatmeal, Psyllium
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5
Q

Complex Carbs

A

Starches + Dietary Fibre

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6
Q

Simple Carbohydrates

A

Sugars

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7
Q

Sugars

A 
Disaccharides:
1. Sucrose (simple sugars)
2. Maltose (barley)
3. Lactose (milk)
Monosaccharides
1. Glucose
2. Fructose
3. Galactose
---> all form after digestion glucose
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8
Q

Sugars- Monosaccharides

A
  1. Glucose-used in body
  2. Fructose-fruit + honey
  3. Galactose-milk
    - all contain ketone + aldehyde group
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9
Q

Sugars- Disaccharides/Polysaccharides

A
  • all contain glucose
  • occur more often in food > monosaccharides
  • sucrose: glucose + fructose= table sugar (cooking and baking)
  • Lactose: glucose + glaactose = milk products
  • Maltose: glucose + glucose = fermentation/alcohol production (beer and barley’s sugar)
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10
Q

What are carbs?

A

Oligosaccharides and polysaccharides - glucose units

  1. Glycogen:
    - storage form (mainly in liver + skeletal muscles. 12-14hrs worth of glycogen energy in body-not that much. Therefore vital to replenish (otherwise revert to protein if insufficient)
    - liver glycogen- for blood glucose regulation
    - SM glycogen- contraction
    - provides a rapid release of energy when needed
  2. Starches:
    - storage form of glucose in plants
    - found in cereal grains, root veges(grow below ground, larger carb storage), and legumes
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11
Q

Chemical configuration of Glycogen and Starch (amylopectin and amylose)

A
  1. Glycogen:
    -100s of glucose units. Highly branched chains.
    -each new glucose molecule needs a special protein (for the attachment of the first glucose)
  2. Starch (Amylopectin/Amylose)
    -100s of glucose molecules.
    either:
    -Amylopectin: occasionally branched chains
    -amylose: unbranched chains
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12
Q

Absorption of Carbohydrates

A

Primarily takes place in the SI small intestine
Glucose and galactose are absorbed by active transport
Fructose is absorbed by facilitated diffusion- passive (over concentration gradient)
villi –> venule –> hepatic vein –> liver (galactose and fructose converted to glucose)
-glucose doesn’t need to be converted. so is readily available for blood glucose control + glycogen storage

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13
Q

Large fructose consumption

A

Fatty liver

  • metabolic syndromes/disease
  • potentially caused by excess lactose intake
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14
Q

Lactose carb malabsoprtion

A

1 Primary -familial condition- inherit or genetically predisposed. Particularly asian descent. (therefore increased likelihood of lactose malabsorption
2 Secondary - caused by e.g. bacteria which has caused gastroenteritis and have damaged villi in SI, or Autoimmune celiac disease which destroys SI villi
Symptoms: bloating, abdominal discomfort and diarrhoea
-creates osmotic load, draws in water, secretory diarrhoea
-When in LI. large bowel’s bacteria like/live off carbohydrates, ferment, greating gas (methane + Hydrogen) –> bloated and gassy
Lactase deficiency
Management:
-Remove milk products
-increase consumption of milk products gradually (secondary condition)
-spreading dairy intake throughout the day
-use of enzymes (Primary deficiency. microencapsulated inactive enzyme capsule - put into milk essentially lactase- and digest’s milk’s lactose)

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15
Q

Good carbs for health

A

-less processed. more fibre and nutrients.
Wholemeal bread, crumpets, muffins
Wholegrain breakfast cereals
Rice, pasta, noodles, couscous
Starchy vegetables - potato, corn, sweet potato (complex, eat in moderation)
Legumes -beans, lentils (nutrient and protein rich)
Fruit- fresh, tinned, dried (dont juice, as faster as more fructose. Not good if pre-diabteic or losing weight)
-contains fibre, and vit c, polypheniles (powerful anti-ox and good for overall health)
Dairy foods- milk, yoghurt

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16
Q

Carbs bad for health

A 
-more processed/refined. less fibre and nutrients
Chocolate
Cake, muffins
Cookies/biscuits
Sweet pastries
Candies/Lollies
Sweet/Savoury sauces
Fruit juices
17
Q

Recommended Serves of carb

A 
Pre-schoolers: 4x servings of carbs
Children: 5x servings
Adults: 6x servings
1 Medium slice of bread 26g
1 roll 50g
1 small pita pocket/tortilla 50g
2x breakfast wheat biscuits 34g
1/2 cup muesli 55g
1/2 porridge 130g
1 cup cooked pasta/rice 150g
4 grainy crackers 40g
1 cup plain popcorn
18
Q

Soluble Dietary fibres features

A

Forms gel in gut (mucin and pectin)
Binds with fatty acids (e.g. fibre sterol)(to reduce cholestrol uptake)
Prolongs stomach emptying time + movement through dig tract (fuller for longer)
Lowers total cholesterol and LDL cholesterol
Fermented by bacteria - SFA (short chian fatty acid e.g. butaric acid /proponate, whcih feed gut enterocytes to keep health, ensure DNa methylation is appropriate (reduced risk of large bowel cancer)
Regulates blood sugar

19
Q

Insoluble Dietary fibres features

A

Softens stools (draws water in/sponge like)-prevent contribution
-but therefore MUST consume enough fluid, so can have swelling action of fibre in bowel
-important for patients (especially as they age)
Increases transit time

20
Q

Rich Sources of Soluble dietary fibre

A 
Lentils
Rolled Oats
Strawberries
Apples (also insoluble)
Oranges
21
Q

Rich Sources of Insoluble dietary fibre

A 
Wholemead Bread
Skin of Kumara
Skin of zuchinni
Skin of potato
Grainy cereal/bran
22
Q

Dietary fibres

A

Both soluble and insoluble dietary fibre:

  • provided by complex carbs
  • cannot be digested and absorbed by Small Intestine
  • can only be absorbed/digested in large intestine
  • large bowel microbiota thrive of carbs and dietary fibre - their only source of energy which they can utilise to proliferate
  • microbiota is very individual between people. born with it - vaginal delivery contamination of microbiota + through breast feeding (stays with you)
  • live with us synergistically. Therefore important to keep healthy, as effect immune system, bowel health, and regulates enterocyte turn over and DNA methylation of enterocyte (both in large bowel)
  • microbiota can change during:
  • poor diet
  • illness (gastroenteritis)
  • during antibiotics/radiation therapy
  • but then reverts back to original form. Dietary fibre really important for keeping it health
23
Q

Large Intestine microbiota

A

Dietary fibre really important for keeping microbiota healthy
-large bowel microbiota thrive of carbs and dietary fibre - their only source of energy which they can utilise to proliferate
-microbiota is very individual between people. born with it - vaginal delivery contamination of microbiota + through breast feeding (stays with you)
-live with us synergistically. Therefore important to keep healthy, as effect immune system, bowel health, and regulates enterocyte turn over and DNA methylation of enterocyte (both in large bowel)
-microbiota can change during:
-poor diet
-illness (gastroenteritis)
-during antibiotics/radiation therapy
But then reverts back to original form

24
Q

Dental care

A

Younger children + Certain areas have higher risk
No fluoridation in areas such as northland and BOP
children under 5 without teeth
-cannot eat well- therefore risk factor for poo nutrition

25
Q

Recommended intakes of sugar

A

45-65% Energy
15% simple sugars –>5% WHO 2013 (responding to global obestiy epidemic)
-NZ 10% = 25g sugar = 6 tsp
Added sugars, syrups, juices

26
Q

Amount of sugar in products

A 
Coke can = 10 tsp sugar
Mars bar = 8tsp
Creamed tomato soup = 5tsp
STACK.com
-issue with terms of health- hidden sugar and increased consumption of these products
27
Q

Artificial sweetners

A

good for people with sweet tooth (pre-diabetic or diabetic or trying to loose weight)

  • used to be sweetened with sacrin - pot. link to pancreatic cancer
  • no aspartain + stevia (plant sugar basis)
28
Q

High sugar diet

A 
High glycemic index
categorisation of GI
-how much carb food will raise Blood glucose by, relative to glucose
-Glucose has GI level of 100 (max)
-other food ranked relative
29
Q

High Glycemic index food

A

break down carb and absorb glucose quickly
-(spikes) high peak of blood glucose
-(spikes) high insulin response to decrease blood glucose
high peaks and troughs in blood glucose and insulin
-tend to create hunger as blood glucose and insulin drops
=Hyperglycaemic effect (feel hungry again and snack (cycle))

30
Q

Why eat foods with lower glycemic index?

A

Avoid high peaks of blood glucose and insulin/Hyperglycaemic effect (hungry and want to snack during trough)
More of a plateau effect- longer to digest, break down carbs and absorb glucose
-no high peak in blood glucose
-Lower insulin response to blood glucose
-plateau of blood glucose + sustains for longer
-fuller for longer and dont get so hungry so quickly
-Exercise has same effect on insulin

31
Q

What has a similar sustained effect of insulin as Lower Glycemic index foods?

A

Exercise
-Avoid high peaks of blood glucose and insulin/Hyperglycaemic effect (hungry and want to snack during trough)
More of a plateau effect- longer to digest, break down carbs and absorb glucose
-no high peak in blood glucose
-Lower insulin response to blood glucose
-plateau of blood glucose + sustains for longer
-fuller for longer and dont get so hungry so quickly

32
Q

Summary

A

Carbs are:
Important staple food
Important source of energy
Mono, Di and Polysaccharides - absorbed as mono in small intestine
Food sources have different health effects
Dietary fibre important in the maintenance of bowel health
Excessive intakes of simple sugars int he diet may have adverse effects on health

Digestive System Module (38 decks)

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