Module 4: Carbohydrates Objectives Flashcards
Identify food groups that are sources of carbohydrate
fruits
vegetables
dairy
protein (only in beans and some processed meats)
grains
Classify carbohydrates as simple or complex.
Carbohydrates
Simple
Monosaccharides
-Gluscose
-Fructose
-Galactose
Disaccharides
-Maltose
-Lactose
-Sucrose
Complex
Polysaccharides
-Starches
-Fibers
-Glycogen
Describe various simple and complex carbohydrates.
Simple carbohydrates include monosaccharides (glucose, galactose, and fructose) and disaccharides (sucrose, lactose, and maltose).
Complex carbohydrates include the following polysaccharides: starch (amylose and amylopectin), glycogen, and fiber.
Identify the body’s preferred fuel source.
Glucose is the most important monosaccharide in human nutrition; it is the body’s preferred fuel source.
Identify the health benefits of eating a diet high in fiber.
Fiber-rich foods help reduce the risk of heart disease and diabetes and promote regular bowel movements.
Discuss how carbohydrates are digested and absorbed in the human body.
Carbohydrate digestion begins in the mouth with the mechanical action of chewing and the chemical action of salivary amylase. Carbohydrates are not chemically broken down in the stomach, but rather in the small intestine. Pancreatic amylase and the disaccharidases finish the chemical breakdown of digestible carbohydrates.
Describe blood glucose regulation.
List and describe functions of carbohydrates in the human body.
Carbohydrate digestion begins in the mouth with the mechanical action of chewing and the chemical action of salivary amylase. Carbohydrates are not chemically broken down in the stomach, but rather in the small intestine. Pancreatic amylase and the disaccharidases finish the chemical breakdown of digestible carbohydrates.
Identify the Acceptable Macronutrient Distribution Range for carbohydrates.
The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates is 45-65% of total calories; this range of intake is associated with a decreased risk for chronic diseases.
Identify the Adequate Intake for fiber.
The Adequate Intake (AI) for fiber is 25 grams per day for women and 38 grams per day for men.
Identify the recommended intake of added sugars.
Health recommendations include limiting added sugar intake to less than 10% of total calories.
Compare and contrast Type 1 diabetes, Type 2 diabetes, and gestational diabetes
Type 1 diabetesis an autoimmune disease is treated with insulin injections. However, insulin injections do not cure the disease, and diabetics can suffer many disease complications. Diabetes complications can be relieved by strictly managing blood glucose levels, adhering to a healthy diet, and increasing physical activity.
The front-line approach for treating Type 2 diabetes includes eating a healthy diet and increasing physical activity.
The long-term health consequences of diabetes are severe and result from chronically high glucose concentrations in the blood and other metabolic abnormalities such as high blood lipid levels.
Describe the long-term health consequences of diabetes.
The long-term health consequences of diabetes are severe and result from chronically high glucose concentrations in the blood accompanied by other metabolic abnormalities such as high blood lipid levels. People with diabetes are about twice as likely to die from cardiovascular disease compared to people without diabetes.4 Diabetes is the number one cause of new cases of blindness, lower-limb amputations, and kidney failure. Many people with diabetes develop peripheral neuropathy, characterized by muscle weakness, loss of feeling and pain in the lower extremities.
Discuss the pros and cons of consuming foods and beverages that contain sugar substitutes.
Consuming foods and beverages containing sugar substitutes may benefit health by reducing the consumption of simple sugars, which are higher in calories, cause tooth decay, and are potentially linked to chronic disease. However, the most common side effect of consuming products containing sugar substitutes is gastrointestinal upset, a result of their incomplete digestion.
