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KNES 237 > Midterm 2 > Flashcards

Midterm 2 Flashcards

1
Q

Tooth decay and poor-quality diets are related to ___

A

high sugar intake

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2
Q

Bond type joining disaccharides

A

covalent

unable to be absorbed- must be broken to monosaccharides

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3
Q

Health risk from simple sugars

A

they are so rapidly absorbed into blood stream so increased insulin resistance and inflammation.

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4
Q

Info on sucrose

A

most commonly used
natural sweetener
Glucose + Fructose
cane sugar and beet sugar

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5
Q

Maltose info

A

formed from partial breakdown of starch and is often used in malt beverages. (beer) bacteria ferment maltose to make alcohol. Glucose+Glucose
3 steps to malting:
-Soaking, Sprouting, drying. The final product is used

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6
Q

Lactose info

A

Only animal sugar besides glucose

glucose + galactose

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7
Q

Oligosaccharides

A

~3 monosaccharide units

  • bonds cannot be broken by human enzymes *fiber source
  • fructans and galacto-oliogosaccharides
  • EX garlic, onions, wheat, inulin, artichokes, lentils, beans, chickpeas
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8
Q

Polysaccharides

A

can be 1000s of glucose long

  • some bonds are digestible by enzymes, some not
  • glycogen, startch, cellulose,
  • EX: potato rice pasta corn cereal bread apple peel seeds nuts
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9
Q

What kind of bonds are in starch and glycogen

A

alpha glyosidic and they can be broken by enzymes

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10
Q

cellulose bond that makes it undigestible

A

beta glycosidic

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11
Q

what happens in the gut that makes FIBER so important

A
  • bacterial enzymes can break down fiber to form SHORT CHAIN FATTY ACIDS (and a gas byproduct)
  • fiber therefore feeds the gut microbiota
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12
Q

if a child is born via C-section they are more susceptible to:

A

Allergies, asthma, obesity

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13
Q

Roles of human gut Microbiota for health

A
  • Harvest energy from dietary fiber
  • produce certain vitamins (K & B)
  • Trian the immune system
  • suppress growth of pathogens
  • intestinal motility and function
  • drug metabolism (>50 drugs)
  • affect mood & behavior
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14
Q

improvements in diversity of gut microbiota can improve which conditions

A

-Brain related: anxiety, depression, autism, Parkinson’s
-Metabolism: Obesity,
Type 2 diabetes, Fatty liver disease
-Pathogenic: clostridium difficile infection (fecal transplant can also cure it’s over production)
-Intestinal: Crohn’s Disease, ulcerative colitis

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15
Q

What is the evidence that gut microbiota can transfer disease

A
  • fecal transfer made from leptin genetic defect to healthy mouse. Healthy mouse also become obese
  • also seen in fecal transplant from depressed mouse to healthy mouse.
  • also seen between Colorectal cancer tumor incidence
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16
Q

what is found in eat part of a whole grain

A

In a grain of wheat, the outer bran layer is a rich source of dietary fiber

  • The germ contains protein, unsaturated fats, thiamin, niacin, riboflavin, iron,
  • The endosperm primarily contains starch, the storage form of glucose in plants = white flour
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17
Q

Role and Examples of soluble fiber

A

-it slows down glucose absorption, thereby lowering peak blood levels of glucose, and reduces fat and cholesterol absorption
-Found in oats, barley, fruit pulp, peas, beans, citrus fruits, strawberries and psyllium
(also lower in calories then digestible carbs ~ 1-2 kcal/g)

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18
Q

Roles and examples of insoluble fiber

A
  • Moves bulk through gut, controls gut pH, removes toxic waste, prevents constipation
  • Found in vegetables, wheat bran, whole grains, flax seed, popcorn, corn bran, seeds, nuts, apple peel
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19
Q

steps to how the body regulates blood glucose

A

1) Blood glucose rises when you eat.
2) High blood glucose stimulates pancreas to release insulin.
3) Insulin stimulates uptake of glucose into cells and storage as glycogen in liver and muscle. It also helps convert excess glucose into fat stores.
4) As body cells use glucose, blood levels decline.
5) Low blood glucose stimulates pancreas to release glucagon.
6) Glucagon stimulates liver cells to break down glycogen and release glucose into blood.
7) Blood glucose begins to rise

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20
Q

Do labels distinguish what kind of sugar is added to a food

A

no. They only say what total sugar content is. Not if it is naturally occurring or added. Or what kind.

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21
Q

alcohol sugars

A

Xylitol
Mannitol
Sorbitol
-in candy and gum
-masks unpleasant aftertaste of artificial sweeteners
-not well absorbed in gut and large amounts cause diarrhea

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22
Q

Herbal sugar alternatives

A

Stevia (is gras when purified)
when it’s not purified lead to reproductive, renal, and cardiovascular toxicity
approved in 2012

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23
Q

Artificial sweeteners: Aspartame

A

People who have a phenylketonuria cannot consume it
digestive steps:
1) dipeptide ( aspartic acid + phenylalanine)
2) 10% releases methanol, 40% releases aspartic acid, 50% releases phenylalanine.
3) Methanol converted to FORMALDEHYDE and then FORMIC ACID
-acceptable daily intake 40mg/kg body size
-200x sweeter then sucrose
-will go rancid in over 30C

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24
Q

Artificial sweetener: Sucralose

A

Made from sugar = chlorinated sugar
600x sweeter than sugar
Safe when heated
“Splenda”

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25
Q

artificial sweetener: Acesulfame K

A

Often used in combination with other artificial sweeteners

Stable at high temperatures

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26
Q

artificial sweetener: Saccharin

A

Discovered in 1879 by accident by chemist working on coal tar derivatives
300x sweeter than sucrose
Banned in Canada in 1977 due to bladder cancer fears, returned to market once it was discovered the mechanism by which it caused cancer in rats is not present in humans

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27
Q

nursing bottle syndrome

A

Going to bed with bottle promotes bacteria on teeth to be fed all night. This practice can cause lots of tooth decay

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28
Q

Promoters of tooth decay

A

increase in sticky foods
acidic beverages
excessive cleaning of teeth
nursing bottle syndrome

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29
Q

foods that protect the teeth

A

cheese (make plaque more basic)
protein (calcium strengthens enamel)
low calorie sweeteners such as sorbitol, mannitol, xylitol (stimulate saliva)

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30
Q

condition from to much fluoride

A

mottled enamel during tooth dev.
purely cosmetic
more in children <8

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31
Q

Edmonton vs Calgary tooth decay study

A
  1. 1% of edmonton second graders have tooth decay

64. 8% pf calgary second graders have tooth decay

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32
Q

poorly controlled untreated diabetes produces

A
  • blurred vision
  • frequent urination
  • weight loss
  • increased susceptibility to infection
  • slow healing sores
  • extreme hunger and thirst
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33
Q

Long term risks of poorly managed diabetes

A
  • Heart disease and stroke
  • Kidney damage (nephropathy)
  • blindness (retinopathy)
  • Nerve damage (neuropathy)
  • loss of limbs due to poor circulation
  • Alzheimer’s disease
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34
Q

Insulin Factoids

A
  • low/ no insulin (T1D) starves cells

- Cells also starve if membrane becomes insulin resistant

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35
Q

Gestational Diabetes

A
  • 5-6% of women
  • Indigenous and black, obese, over 35 yrs, lower physical activity all at higher risk
  • Some insulin resistance is normal in pregnancy, in gestational diabetes it is to much
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36
Q

Macrosomia

A

large baby

over 4kg or 8lbs 13 oz

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37
Q

Risks for children of gestational diabetes

A
  • Glucose control problems after deliver
  • higher risk for diabetes later in life
  • 6-20% physical abnormality
  • some mothers will require daily insulin injections for blood glucose control
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38
Q

type 1 diabetes

A

deficiency of insulin
5-10% of all diabetes
2x as common in children now vs the 80’s
usually diagnosed between 11 and 12

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39
Q

what cells produce insulin

A

pancreatic beta cells

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40
Q

things that protect against type 1 diabetes

A
  • breastfeeding for first four months
  • environmental factors are more key
  • Some enviro factors: cow’s milk proteins, vitamin D def, gluten too early, viruses, and gut microbiota
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41
Q

managing type 1 diabetes

A

Insulin: injections, pump, Islet transplant (for people with brittle diabetes)
Diet
Exercise

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42
Q

Type 2 diabetes

A
  • insulin resistant

- 8 diff classes of diabetes medications that can be prescribed to manage diabetes

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43
Q

Prediabetes

A
  • elevated fasting blood glucose levels below cut off used to diagnose
  • 20% of canadian adults and 314 million world wide have prediabetes
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44
Q

insulin resistance

A
  • when blood glucose gets to high pancreas secretes more insulin
  • eventually pancreas is over worked and insulin secretion slows or stops
  • type 2 diabetes is when blood glucose reaches 7 mmol/L of higher
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45
Q

how does protein affect type 2 diabetes

A

along with unsaturated fats and eating fiber, protein (especially in a bedtime snack) benefits

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46
Q

high sugar diets increase ____ and ____in people who have ____

A

high sugar diets increase BLOOD TRIGLYCERIDE and RISK OF HEART DISEASE in people who have METABOLIC SYNDOME

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47
Q

Glycemic index

A

50g of a food compared to 50g of glucose
->compare blood glucose levels.
low-glycemic index foods decrease triglyceride levels and insulin needs in types 2 diabetes

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48
Q

Potato vs pasta Glycemic Index

A

potato is much higher glycemic index. Therefore will fall below wanted levels “sugar crash”
This doesn’t happen in pasta

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49
Q

how does alcohol act on the body in high doses

A

depresses the central nervous system

50
Q

alcohol increases what protein

A

high density lipoprotein (HDL) the good cholesterol therefore could have preventative effects against ischemic stroke

51
Q

antioxidants in wine

A

in redwine the antioxidatns will prevent against blood clot formation.
Grape juice also does this
works by decreasing LDL’s ability to stick to plaques in arteries

52
Q

heavy drinking

A

~>5 drinks/ day

~20% Canadians

53
Q

increase risk with alcohol

A 
breast cancer
high bp
stroke
heart attack
cirrhosis
cancers
fetal alcohol syndrome.....
54
Q

fasd

A

fetal alcohol syndrome disorder
hard to tell by looks, less then 10% of FAS features in face
4% of Canadians have FASD
2.5x as common as Autism
~11% Canadian mothers report alcohol use and 3% report alcohol binges
90% people with FAS have other mental health issues

55
Q

Alcohol diet quality

A

7kcal/ g
adults who drink, 3-9% of kcals from drinks
heavy drinkers 50% kcals from drinks

56
Q

standard drinks

A

1.5 oz spirits/ distilled liquor
5 oz wine @ 8-14%
12 oz beer @4-6%

57
Q

drink absorption in body

A

-no digestion needed
-10% absorbed directly across empty stomach wall, lots absorbed in SI
reach brain in 1 min.
-Once in body will stay in -blood and tissue until liver breaks it down
-body treats it as a toxin and immediately eliminates 10% through exhaling sweat saliva and urine
-90% of alcohol that enters body is completely oxidized
-stomach has ALCOHOL DEHYDROGENASE so it will help liver a little

58
Q

Alcohol in women

A
  • goes to bloodstream faster because less alcohol dehydrogenase in stomach to stop it
  • alcohol is not fat soluble but women have more body fat and less body water
  • also lower blood volume
  • > so they can reach peak blood alcohol concentrations faster then men
59
Q

Blood Alcohol concentrations

A

BAC

  • amount consumed
  • with or without food
  • rate of alcohol metabolism
60
Q

speeding up and slowing down absorption of food

A

speed up: carbonated drinks, greater concentration, empty stomach
slow down: eating and diluting drinks

61
Q

Blood levels and effects

A
  • impaired driving 0.08%
  • 140lbs person 1-2 drink/ hour = 0.03%
  • 0.13% vomiting, slurred speech, double vision, impaired decisions
  • 0.35% loss of consciousness, alcohol poisoning, can cause death
62
Q

alcohol damages to liver

A
  • Fatty liver - fat accumulation
  • Fibrosis- liver cells die and form scar tissue
  • Cirrhosis- damage least reversible
63
Q

alcohol and behavior

A

-depresses behavioral inhibitory centers: confidence
slows sensory -information processing: pain threshold increases lowers 5 senses
-Inhibits thought processes- person does not use good judgment

64
Q

Alcohol interactions with other drugs

A
  • alcohol metabolism in liver will compete with drugs (like sleeping pills, antidepressants, pain killers)
  • aspirin and ibuprofen irritate stomach lining similarly to alcohol and can cause ulcers
  • Acetaminophen with alcohol will cause liver damage
  • Sedative and narcotics will cause severe sedation
65
Q

Type 1 Alcoholism

A

after 25yrs
environmental and genetic in orgin
relieve anxiety
both genders

66
Q

type 2 alcoholism

A

is typically genetic
teen years
to induce euphoria
more in men

67
Q

Binge drinking in different populations

A

15% of 8th graders
26% of 10th graders
31% of 12th graders
in youth more likely to dev alcoholism

68
Q

how many non essential AAs vs essential

A 
11 non essential (our body makes it)
9 essential (our body doesn't make it)
69
Q

things that denature proteins

A

heat, ph, alcohol, heavy metale

70
Q

why are heavy metals bad

A

toxic effects by protein precipitation
enzyme inhibition
corrosive action

71
Q

protein digestion

A
  • HCL denatures protein and converts pepsinogen to pepsin
  • pepsin cleaves polypeptides smaller
  • in SI pancreatic proteases break polypeptides into di and tripeptides and some AAs
  • intestinal di and tri peptidases complete breakdown of peptides into AAs
  • AAs are absorbed into blood stream
72
Q

Nitrogen in body

A

excreted as urea or free nitrogen used in protein formation.

73
Q

Digestibility of different proteins

A

Animal proteins >90%
legume protein 80%
grains and plants 60-90%

proteins are rated on the EAAs present
EAAs limit protein synthesis

74
Q

what makes a complete protein source and what are examples

A

-all essential AAs in proper amounts to sustain protein formation in the body
-Meat, fish, poultry, chees, eggs, milk, soybean,
quinoa falls just short in lysine

75
Q

incomplete protein examples

A

plants
Grains not enough lysine
Legumes no enough methionine
when paired they can be a complementary protein and therefore complete protein

76
Q

how much Nitrogen needed? nitrogen balances

A

positive nitrogen balance (retain more than excrete) : growing child, pregnant women, muscle builder

Nitrogen equilibrium: normal people

Negative nitrogen (lose more than what’s taken up): trauma patient astronaut

77
Q

Dietary protein requirements

A
  • > sedentary = 0.8
  • > strength trained (maintenance) & Endurance = 1.2- 1.4
  • > Weight restricted= 1.4-1.8
  • > Strength trained (gaining)= 1.6-1.8
  • > Infant (<6month) = 2.2
  • > Child (1-6 year) = 1.2
78
Q

protein sources

A 
3oz chicken and beef = 21g
egg = 7g
milk 1 cup= 11g
yogurt greek = 6-10g 
lentils 1/2 cup = 8g
peanut butter 1 tbsp = 3g
79
Q

Protein Deficiency KWARSHIORKOR

A

not calorie deficient

moon face/ edema, swollen belly, patching skin, swollen legs and arms

80
Q

protein deficiency MARASMUS

A

lack both protein and calories

suffering from extreme emaciation

81
Q

calcium protein ration

A

ideal 20:1
calcium :protein
real 9:1

82
Q

health benefits of vegetarian diets

A

lower body weight
lower bp
less heart disease
lower mortality from colon cancer

83
Q

complementary proteins

A

grain + legume

milk+ grain or legume

84
Q

Iron in vegetarians

A

plant iron not as well absorbed but vitamin c will enhance
in vegetarian diet iron absorption = 5-12%
in diet with meat = 14-18%

85
Q

At risk nutrients in vegetarian diet

A

protein
iron
calcium
zinc
vitamin D-> fortified product / spplement
vitamin B12 -> only in animal food so fortified soy milk or cereal or supplement

86
Q

food Intolerances

A

do not involve immune system, variety of rxns

  • not all are real
  • dysfunction or missing enzyme
  • true intolerance produce predictable reactions
87
Q

upon what exposure does an allergic reaction happen

A

2nd

after the 1st expose the body will create antibodies

88
Q

process of an allergic reaction flow chart

A

Allergen-> antigen presenting cells-> T cells -> B cells -> Antibodies-> mast cells-> histamine

89
Q

where do antibodies bind during allergic reaction

A

various cells. The place indicates what kind of reaction will happen. Mucous membrane, moth, gut, lungs, nose, eyes
reaction time is between a couple seconds and 2hrs after exposure

90
Q

oral tolerance

A

eating small amounts may gradually increase immunity by avoiding IgE antibody mediated response

91
Q

a treatment for allergy

A
  • gene based vaccine

- helminth parasites block activity of mast cells

92
Q

incidence of allergy

A

->6-8% in children 3 yeas and younger
->if the allergy appears before 3yrs old 80% will outgrow them,
if the allergy appears after 3 yrs old 33% will outgrow them
->Prevalence of allergy in adults= 3%
->often outgrow milk eggs and soy but not others

93
Q

common symptoms

A

rash 84%
stomach/ GI issue 52%
respiratory issue 32%
anaphylactic shock rare

94
Q

anaphylactic shock

A 
generalized all systems reaction
low bp
respiratory and GI distress
can be fatal
most common from: eggs, wheat, milk, soy, nuts(30%), peanuts!!!(62%), seafood, fish
94
Q

anaphylactic shock

A 
generalized all systems reaction
low bp
respiratory and GI distress
can be fatal
most common from: eggs, wheat, milk, soy, nuts(30%), peanuts!!!(62%), seafood, fish
95
Q

different allergy tests

A

skin tests-not definitive
blood test- finding IgE does not always mean allergy gut test looks for antibodies
medically supervised oral food challenge- best way to confirm

96
Q

Elimination diets

A

elimination phase 1-2 weeks

reintroduction phase one at a time with 3 days in between

97
Q

common intolerances

A

1) constituents of certain foods (red wine, aged cheese)
- wine histamine=headache
2) synthetic compounds (sulfites, coloring, MSG)
- sulfites create disinfectans and antimicrobials and are bad for our tissue
3) food contaminants (chemicals or insect parts in production)
4) Definciencies (in digestive enzymes like LACTASE)
- sulphites don’t cause true allergic reaction but may cause similar sympotms to one
- MSG=dizziness, sweating, flushins, ^HR, ears ringing

98
Q

Lactose intolerance

A

lactase declines with age
intestinal vili damage from medicines prolonged diarrhea and malnutrition
80% of southeast asians to <10% Northern Europeans
yoghurt and chees normally better (bacteria in them use the lactose)

99
Q

WHY More allergies today: hypothesis

A

HYGIENE HYPOTHESIS- over sterilization at young age
UNHEALTHY FATS (low omega 3 too high omega 6)
VITAMINE D- seen in northern countries
TIMING OF FOOD EXPOSURE- we want to introduce oral tolerance early after breast fed for 6 months
ROASTING of peanuts thought to make them worse
TOPICAL OINTMENTS contaiing peanut oils bypasses oral foute for tolerance
SOY FORMULA on infants cross-reactivity to peanuts

100
Q

fats that raise blood cholesterol more than dietary cholesterol

A

saturated and trans

101
Q

recommended amount of calories from fat

A

20-35%

102
Q

98% of diestary fat intake and majority of fat stores

A

triglycerides

103
Q

triglyceride functions

A

energy and tissue maintenance

104
Q

omega 9

A

monounsaturated fatty acid
non essential
reduce heart disease
olive oil, avocado, peanut, almond, canola

105
Q

omega 6

A 
polyunsaturated fatty acid
could be proinflammatory
corn oil, sunflower, safflower
Essential fatty acid
Roles: cell membrane nerves and brain
growth
maintenance of healthy skin
water barrier
normal functioning of the reproductive system
blood pressure
blood clotting
106
Q

omega 3

A

essential fatty acid
reduces heart disease
fish shelfish :eicosapentoanic and docosahexanoic
flaxseed, soybean, walnut, leafy greens, rapeseed oil: alpha linolenic acid
Roles: cell membrains, bp, clotting

107
Q

LDL and HDL

A

healthy fats will lower low density lipoprotein (bad cholesterol)
and raise high density lipoprotein (good cholesterol)

108
Q

Alpha-linoleic and Alpha- Linolenic

A

Linoleic: omega 6
Linolenic: omega 3

109
Q

too much omega 3

A

eicosapentaenoic (bp, blood clotting, antiinflammatory) and cocosahexaenoic (intellect and Eyesite) acid can cause problems with blood clotting when in escess

110
Q

ration of n:6 and n:3

A

6: 3 at 4:1 or less
to many omega 6 increase inflammation
canadian average is 9:1

111
Q

Hydrogenation

A

2 drawbacks:

1) more veggie oils with saturated fat (corn oil 6% more saturated and corn margerin 17% more saturated)
2) changes structure to trans fat

112
Q

when was trans fat banned

A

announced on sept 15th 2017

took place sept 15th 2018

113
Q

where is cholesterol found what are in characteristics

A

non essential
only in animal food
tasteless odorless clear liquid

Blood cholesterol: Endogenous: 2/3rd produced by liver
Exogenous: 1/3 from diet

114
Q

cholesterol roles

A

building block for body
builds estrogen vitamin D and Testosterone
major component of nerves and brain
not used for energy

115
Q

sources of cholesterol in order of greatest to smallest

A

meat 36%
eggs yolk 29%
milk and other foods 15%
fats 5%

116
Q

ideal diet for decrease heart disease

A

moderate amounts of fat (healthy fat) better then high carb and low fat diets

117
Q

hear disease in women

A

will occur 10 years later on average

after menopause because estrogen is protective

118
Q

what increases atheroscrelosis

A

chronic inflammation

elevated blood cholesterol

119
Q

chylomicron VLDL LDL HDL most prominent component

A

chylomicron 80% triglyceride
VLDL 50% triglyceride
LDL 50 cholesterol
HDL 50% protein

120
Q

Triglycerides

A

transported on VLDL

efforts to prevent and treat heart disease should include a focus on blood triglyceride

121
Q

Target calues for blood lipids

A 
total cholesterol: <5.2mmol/L
HDL:>1mmol/L (M) >1.3mmol/L (F)
LDL: <3.5 mmol/L
triglycerides: <1.7mmol/L
Total cholesterol/ HDL Ratio: <5.0

KNES 237 (2 decks)

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