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NUT 1304 > Module 3 - Carbohydrates > Flashcards

Module 3 - Carbohydrates Flashcards

1
Q

True or false: Carbohydrates can be formed with a clever mixture of the chlorophyll from plants, sunlight, carbon dioxide from air and water from the earth.

A

True

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2
Q

What are some food items that mainly have glucose?

A
  • honey
  • corn syrup
  • inverted sugar
  • HFCS
  • fruits and vegetables
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3
Q

What are some food items with that mainly have fructose?

A
  • inverted sugar
  • fruits and vegetables
  • HFCS
  • honey
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4
Q

What is the largest source of added sugars in America?

A

sugar-sweetened beverages

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5
Q

True or false: Soluble fibers are polysaccharides that are not digested by enzymes nor absorbed in the small intestine, but still provide an average of 2 kcal of energy per gram of fiber ingested.

A

True

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5
Q

How much sugar is in a cup of orange juice?

A

21.5 g

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6
Q

How to make maltose, sucrose, and lactose

A

M - glucose, glucose
S - glucose, fructose
L - glucose, galactose

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7
Q

what is functional fiber?

A

isolated indigestible carbs that have been shown to have beneficial physiological effects in humans

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7
Q

What is dietary fiber?

A

a mixture of indigestible carbs and lignin that is found intact in plants

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8
Q

How do resistant starches work?

A

Starch that escapes digestion in the small intestine of healthy people.
ex. legumes, unripe bananas, and cooked potatoes, rice and pasta

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9
Q

what is total fiber?

A

the sum of dietary and functional fibers

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10
Q

What is the product of starch digestion in the intestinal lumen in order?

A
  • oligosaccharides
  • maltose
  • glucose
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10
Q

What is the product of the digestion of starch by salivary amylase?

A
  • maltose
  • small oligosaccharides like dextrin
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11
Q

Which enzyme continues to break the bonds of starch in the small intestine?

A

Pancreatic amylase

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11
Q

What happens to the units of sugars generated by the digestion?

A

Absorbed at the brush border through the intestinal mucosa, and it is transported to the liver by the hepatic portal vein.

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12
Q

What is responsible for the fermentation (or breakdown) of dietary fiber and other indigestible carbohydrates found in the whole wheat bread once it reaches the colon?

A

The microbiota (bacteria of the intestinal flora)

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13
Q

What are the products of dietary fiber digestion?

A

Short-chain fatty acids and gas. The short-chain fatty acids are rapidly absorbed by the colon mucosa.

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13
Q

True of false: The glycemic index (GI) is a value that represents the reduction of blood glucose after the consumption of a given food (containing digestible carbohydrates) compared to the effect of a reference food, such as a glucose solution or white bread

A

False

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14
Q

True of false: Glycemic index is measured by comparing the ratio of the area under a blood-glucose response curve for a portion of food containing 50 g of digestible carbohydrates compared to the response curve of 50 g glucose (reference).

A

True

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15
Q

True or false: A food with a GI <55 is considered to have a low GI.

A

True

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16
Q

Which tissue/ organ only uses glucose as a source of energy?

A

Brain

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16
Q

True or false: A food with a GI ≥70 is considered to have a high GI.

A

True

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17
Q

True or false: Hypoglycemia can occur when the body is fasting and glycogen stores are depleted.

A

True

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18
Q

True or false: Various pathologies can cause hypoglycemia such as pancreatic tumors, liver diseases or hereditary diseases.

A

True

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19
Q

True or false: Hypoglycemia usually results in palpitations, difficulty concentrating, and fatigue.

A

True

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19
Q

True or false: Hypoglycemia usually occurs immediately after a meal.

A

false

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20
Q

True or false: Idiopathic reactive hypoglycemia may result from excessive insulin production caused by eating a high-carbohydrate meal.

A

True

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21
Q

At rest, which organ uses the most glucose as an energy source and the minimum amount used in g/day? RDA?

A

brain
- 130 g/day

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22
Q

Identify tissues that can store glucose as glycogen.

A

muscles tissue and liver

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23
Q

What is the AMDR for carbohydrates ?

A

45-65% of total energy intake

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24
Q

What is the FAO-WHO recommendation for added sugars?

A

less than 10% of total energy intake

25
Q

What are unrefined/ whole grain?

A

The entire kernel of grain, including the bran layers (protection), the germ (embryo), and the endosperm( food supply for seed)

25
Q

What is refined?

A

refers to foods that have undergone processes that change or remove various components of the original food (ex. Vitamins, minerals and fiber)

26
Q

What is the difference between cereal grains and pseudo cereals?

A

CG - (member of the grass family) are a major source of carbs ex. Rice, wheat and corn
PC - (not cereal family but acts like it) ex. quinoa and chia

27
Q

What are free sugars?

A

monosaccharides and disaccharides added to food during processing or preparation and also the monosaccharides and disaccharides in honey, syrups and fruit juices.

28
Q

What is the difference between simple and complex carbs?

A

SC - mono and di
CC - composed of monosaccharide molecules liked together in a straight or branching chains. They include glycogen, starches and fibers.

29
Q

What are the 3 mono and 3 di saccharides?

A

M - glucose, galactose, fructose
D - sucrose, lactose, maltose

29
Q

What is the difference between oligosaccharides and polysaccharides?

A

O - Short-chain carb containing 3-10 sugar units
- Formed in the gut when poly is broken down
- Found in beans, legumes, onion, bananas
P- carb containing many monosaccharides units linked together 10+.

30
Q

What is glycogen?

A

a carb made of many glucose molecules linked together in a highly branched structure. It is the storage form of carbo in animals
- Stored in muscles and liver

31
Q

What is starch?

A

a carb made of many glucose molecules linked in straight or branched chains. The bond that hold the glucose molecules together can be broken by human digestive enzymes

32
Q

What is lactose intolerance?

A

The inability to digest lactose because of a reduction in the levels of the enzyme lactose. It causes symptoms including intestinal gas and bloating after dairy products are consumed.

33
Q

What is soluble fiber?

A

that dissolve in water or absorbs water to form viscous solutions and can be broken down by the intestinal microflora. It includes pectin, gums, and some hemicelluloses.
- Ex. Apples, beans and seaweed

34
Q

What is insoluble fibers?

A

does not dissolve in water and cannot be broken down by bacteria in the large intestine. It includes cellulose, some hemicelluloses, and lignin.

35
Q

What are the functions of insoluble and soluble fibers?

A

IS - increase volume of material in feces
- increase time for food to become feces
S - draw water into intestine

35
Q

What is the function of soluble fibers, resistant starches and oligosaccharides in microflora?

A
  • are a source of food for microflora
  • fuel the cells in colon and other body tissues
  • lower pH of colon and stop bacteria growth
36
Q

What is the difference between high and low glycemic index foods?

A

LGIF - take longer to absorb nutrients
HGIF - take shorter to absorb nutrients

37
Q

What is plasma?

A

The liquid portion of the blood that remains when the blood cells are removed

38
Q

What is the glycemic response?

A

The rate, magnitude, and duration of the rise in blood glucose that occurs after a particular food or meal is consumed

39
Q

What is glucagon?

A

Made pancreas that stimulates the breakdown of liver glycogen and the synthesis of glucose to increase blood sugar.
- Made by alpha cells in the pancreas
- Stimulated the liver to breakdown glycogen into glucose

39
Q

What is the blood-glucose response curve?

A

A curve that illustrates the change in blood glucose that occurs after consuming food

40
Q

What is insulin?

A

Hormone made in the pancreas that allows the uptake of glucose by body cells (synthesis of glycogen in liver and muscle)
- Secrete from the beta cells in the pancreases
- Binds to receptors on membrane

41
Q

What is diabetes mellitus?

A

Insufficient insulin production or decreased sensitivity of cells to insulin.
- results in elevated blood-glucose levels.

42
Q

What is hypoglycemia?

A

abnormally low blood sugar levels
- irritability
- sweating
- hunger
- seizures or coma.

42
Q

What is the glycemic index?

A

a way that carbohydrates in foods and drinks are ranked according to how quickly they raise the glucose level of the blood
- high = 70 or more; low= 55 or less

43
Q

What is insulin resistance?

A

Tissue (muscle, liver, and adipose) become less responsive to insulin and do not take up glucose as readily.
- high BGL

43
Q

what is glycemic load?

A

an index of the glycemic response that occurs after eating specific foods. It is calculated by multiplying a food’s glycemic index by the amount of available carbohydrate in a serving of a food.
- 20 or more = high; 11 or less = low

44
Q

What are the different types of diabetes?

A

Type 1 (10%) - caused by autoimmune destruction of insulin cells
Type 2 (90%) - insulin resistance and relative insulin deficiency

45
Q

What is metabolic syndrome?

A

collection of health risks

46
Q

What is pre-diabetes or impaired glucose tolerance?

A

A fasting blood-glucose level above the normal range but not high enough to be classified as diabetes.
- Usually over the age of 40 but is increasing in younger people
- Diabetes happens more in the indigenous populations

47
Q

What are the immediate symptoms of diabetes?

A
  • excess thirst/ frequent urination
  • blurred vision
  • weight loss and impaired growth
47
Q

What are the long-term complications of diabetes?

A
  • cardiovascular damage
  • kidney damage
  • eye damage
  • nerve damage
  • increase infection risk
48
Q

What are the lifestyle, dietary and medication treatments for diabetes?

A

L - B-G monitoring, weight loss, exercise
D - meal planning (Mediterranean, CFG, veg/ vegan diet)
M - type 1: insulin type 2: medications simulating insulin

49
Q

What is the cause of hypoglycemia in people with diabetes?

A

over medication or an imbalance between insulin levels and carb intake

50
Q

What are dental caries?

A

the decay and deterioration of teeth and enamel caused by acid produced when bacteria on the teeth metabolize carbohydrates
- sucrose
- dental hygiene, lower sugar intake, consume dairy produces

50
Q

What is the cause of hypoglycemia in people without diabetes?

A

reactive hypo: high-carb meals which cause excessive insulin release
fasting hypo: independent of food, caused by abnormal insulin secretion or pancreatic tumors

51
Q

What are the links between sugar and ADHD?

A
  • weak connection
52
Q

How do carbs affect weight?

A
  • provide fewer Cal than fat, so it’s the fat that makes you gain weight
  • low-carb diet aids in weight loss by reducing insulin spikes
53
Q

Which glycemic index is better for weight loss?

A

low-glycemic-index foods by slowing nutrient absorption and enhancing satiety (feeling full)

54
Q

What is the relationship between carbs and heart disease?

A

low carb diets are good for lowering your cholesterol and blood pressure and the Mediterranean diet for this.

55
Q

What foods help to prevent hemorrhoids?

A

fiber from whole grain, fruits and vegetables aid in digestion by increasing stool bulk and preventing constipation

56
Q

What has UL not been established for?

A

carbs, added sugars, fiber since high doses don’t pose toxicity risk

57
Q

What are the serving differences in a “source of fiber”, “high in fiber”, and “very high in fiber”

A

S - 2g/ serving
H - 4g/ serving
VH - 6g/ serving

58
Q

What are non-nutritive sweeteners? What are the risks?

A

Sugar substitutes that are used in low-calorie and light foods (not Carbs)
- Negative metabolic effects: weight gain and insulin resistance

59
Q

What is prebiotics?

A

Indigestible carbohydrates that pass into the colon, where they serve as a food supply for bacteria, stimulating the growth or activity of certain types of beneficial bacteria.

60
Q

What are probiotics?

A

Specific types of live bacteria found in foods that are believed to have beneficial effects on human health.

NUT 1304 (5 decks)

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