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Nutrition 120 > Module 4 - Carbohydrates and Fibre > Flashcards

Module 4 - Carbohydrates and Fibre Flashcards

1
Q

What is a Carbohydrate?

A

Sugar Molecules
- Energy source
- Control blood glucose and insulin metabolism

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2
Q

What is a monosaccharide give 3 examples

A

Single unit which contain carbon chain of 3 or 6 carbons
- Produce and store energy
- Examples: Glucose, Galactose, Fructose

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3
Q

What is a disaccharides and give 3 examples.

A

Carbs that consist of two or more monosaccharides linked together.
- Act as an energy source
- Examples: Sucrose, Maltose, Lactose

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4
Q

Two type of CHO (Carbs)

A
  1. Simple - Broken down quickly by the body. (MONO and DI-saccharides
  2. Complex - made of sugar in long complex chains. (STARCH)
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5
Q

Polysaccharide’s

A

Hundreds of sugar units in length

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6
Q

Your liver stores _________?

A

Glycogen

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7
Q

Cellulose is digested T or F

A

False

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8
Q

Oligosaccharides and Examples

A

3-10 sugar units
Lentils and artichokes.

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9
Q

Carbs in diets

A

DRI Value: 45-65% for CHO
Examples of Carbs
-Potatoes, Corn, Carrot
-Banana, (Starch sugars)
-Starch
-Soy beverage (cane sugar)
-legumes, nuts, seeds

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10
Q

Compare Carb intake from around the world. (Africa, Caribbean, NA)

A

Africa - 80% Kcal from carbs
Caribbean - 65% Kcal from carbs
NA - 53% from carbs

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11
Q

Similarities and Differences between glycogen and starch.

A

Similar
- Complex Carbs
- Stored as Granules for energy
- Both made of glucose
Differences
- Glycogen is more branched
- Glycogen is produced in liver animals.
- Starch is found in plants.

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12
Q

Carb Digestion and Absorption

A
  1. MOUTH: some starch is broken down to salivary amylase –> Maltose (G-G)
  2. STOMACH: HCL denatures/inactivates salivary amylase
  3. SMALL INTESTINE: Digestion begins
    - Starts as starch
    - Enzyme: Pancreatic Amylase decreases
    - Results: Maltose (G-G)
    - Maltose -> Maltase -> 2 Glucose
    - All absorbed into blood
    - Transferred to liver via portal vein.
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13
Q

Monosaccharide metabolism - In Liver

A
  1. In Liver
    a) Fructose and Galactose = Glucose
    b) Glucose - Used for energy
    i) Liver glycogen
    ii) Makes nonessential amino acids
    iii) Converted to fat then goes to VLDL
    iv) Enters blood stream
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14
Q

Monosaccharide Metabolism - In Blood stream

A
  • Used for fuel by all body cells (Brain, CNS, RBC)
  • Muscle Glycogen
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15
Q

Glucose

A

Primary fuel for Brain and Red Blood cells
- Found in very small amounts in some fruits

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16
Q

What happens to glucose when it is released from liver?

A

It rises blood glucose after eating sends a signal to pancreas to produce insulin

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17
Q

Insulin allows

A
  • Uptake of glucose by body cells
  • Stimulate glycogen synthesis
  • Returns blood glucose to normal levels.
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18
Q

What happens when blood glucose levels begin to fall?

A
  1. Blood glucose drops (Hunger Pangs)
    - Pancreas decreases Insulin
  2. Mobilizes
    - Glycogen -> G-G-G
  3. Results
    - Blood glucose increases (normal blood glucose leads)
    - Stops hunger pangs.
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19
Q

Type 1 Diabetes

A

5% of people
- Inability of pancreas to make insulin
- genetic predisposition
- Must take insulin

20
Q

Type II Diabetes

A

95% - obesity + Physical Inactivity
- Body cells ignore insulin
- Primary Treatment: Exercise + Diet
- Metformin (Increase sensitivity)

21
Q

Glucose Tolerance

A

A measure of a person’s ability to remove excess blood glucose following a meal

22
Q

Glucose Tolerance Test

A
  1. Give pure glucose drink
  2. Take blood samples every 30 mins, over 2-3 hours
    - Blood glucose levels will rise
    - Pancreas responds and produces insulin
  3. results of blood samples are plotted on a graph
23
Q

Glycemic Response

A

Blood glucose response after eating.
ex/
- White bread or boiled potato - Higher curve of blood glucose but drops quickly
- Whole wheat (Baked Potato) (legume) - Lower curve which lasts longer

WHOLE WHEAT has better glycemic response

24
Q

Fructose food sources

A

Food sources:
- Honey
- Fruit: fiber, V/M less Kcal (phytochemicals)
- High fructose Corn syrup

25
Q

Fructose function

A

energy fuel for synthesis of glycoproteins and glycolipids

26
Q

HFSC contributes to obesity epidemic T or F?

A

True

27
Q

Disaccharides: Sucrose

A
  • table sugar
    -Isolated/purified from sugar beet or sugar cane.
28
Q

Body tissues that rely on glucose for energy

A

Brain, Red Blood Cells

29
Q

Insulin and glucagon in maintaining blood glucose concentrations

A

Insulin - enables blood glucose to enter cells, where they use it to produce energy.
Glucagon - Breaks down glycogen to glucose in the liver.
Helps maintain balance and homeostasis.

30
Q

Hydrolysis and condensation reaction refer to using examples.

A

Hydrolysis: use water to break a molecule into smaller molecules.
Example: Digestion of food.

Condensation: smaller molecules combine to form a bigger molecule, with loss of small molecule like H2O
example: to amino acids to form a peptide bond.

31
Q

Key characteristics of Glucose Tolerance Test Graph

A
  • If curve is over 10 blood glucose They would have diabetes.
  • at 10ml you reach urinary threshold
  • Diabetes if a high spike then drop quick
  • Treated or Non-diabetic have a small bump that reaches 10ml then comes down and stays level.
32
Q

what is meant by urinary or renal threshold

A

concentration of a substance in the blood at which the kidneys begin to remove it into the urine

33
Q

High Fructose Corn Syrup contributes to obesity epidemic

A
  1. Body uses Fructose differently from other sugars:
    - Doesn’t stimulate insulin secretion
    - Stimulates liver fat synthesis
  2. Humans have never consumed anything close to the current levels of fructose
  3. just 1 daily 16oz (2 cups) of soda can add up to 20lbs weight gain a year
34
Q

oligosaccharides impact on gut health

A

positive influence.

35
Q

Debunk sugar myths

A
  • dental cavities
  • glucose intolerance
  • Diabetes
  • Dyslipidemia
  • CHD
  • ADHD
  • Obesity
    They all are false except cavities
    They play a factor but main factor is over eating.
36
Q

Do sugars cause Obesity

A
  1. Trend with ‘low fat’ (9Kcal/g)
    - move the fat replace it with as many or more Kcal from sugar. = Weight gain.
  2. Form of carb affects satiety (full)
    a)Kcal in liquid form isn’t filling
    b) foods providing simple sugars refined carbs (white flour based) less filling than complex carbs+fibre
  3. Sugars have no nutritional value = EMPTY KCAL.
37
Q

Should you choose Nutrient dense or calorie dense.

A

Nutrient dense is healthier.

38
Q

So Do sugars really cause obesity?

A

NO - its food choices that cause obesity not sugar itself.

39
Q

Lactose intolerance

A

digestive condition that makes it difficult to digest lactose, Sugar found in milk

40
Q

Milk allergy

A

typical immune system response to milk and products.

41
Q

examples of Oligosaccharides
Plus good food souces

A

Lactose, Maltose, Sucrose
good food sources:
- Lentils
- Artichokes
- Kale
- Wheat
- Watermelon

42
Q

Example of sugar alcohols
Food sources

A

xylitol, mannitol, sorbitol
Food Sources:
- Mints
- Pineapples
- Berries
- Peaches
- Apples

43
Q

Dextrins, resistant starch

A

Dextrins - variety of products by heating starch in presence of moisture and an acid.
Resistant starch - type of carb that doesn’t get digested in your small intestine

44
Q

Soluble Fibre + Food sources

A

Soluble fibres - dissolves in water and turns to a gel during digestion (slows digestion)
Food examples
Oat
Barley
Nuts
Seeds
Lentils
Beans

45
Q

Insoluble Fibre + Food sources

A

stays unchanged while going through the digestive system helps with bowel regularity
Food Examples:
Whole wheat flour
Cauliflower
Green beans
Potatoes.

46
Q

Consequences of Undigested Lactose:

A

Lactose enters small intestine
Lactose undigested travels through small intestine and attracts water
Lactose enters colon
Lactose is excreted by resident microbes which results in diarrhera

47
Q

Lactase Deficiency

A

Losing ability to make LACTASE
Around age 3-16

Nutrition 120 (3 decks)

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