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BPK 110 > Module 6 > Flashcards

Module 6 Flashcards

1
Q

What are the main types of carbohydrates?

A

Sugars, starches and fibres

All three are made up of monosaccharides, or sugars

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2
Q

What are intrinsic sugars?

A

Sugars that are found naturally in foods like fruit and milk

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3
Q

What are extrinsic sugars?

A

Sugars that are added to food to enhance the flavour of processed foods

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4
Q

What are the three main monosaccharides?

A
  1. Glucose
  2. Fructose
  3. Galactose
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5
Q

What is Glucose?

A

Blood sugar

most common monosaccharide and can be metabolized into ATP, main energy currency

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6
Q

What is Fructose?

A

Fruit sugar

found mainly in fruits, vegetables and honey and is sweeter then glucose

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7
Q

What is Galactose?

A

Milk sugar

found in milk and similar sweetness to glucose

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8
Q

What are the three main disaccharides?

A

Sugars with two monosaccharide units

  1. Sucrose
  2. Maltose
  3. Lactose
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9
Q

What is Sucrose?

A

Table sugar, used in coffee and baking

made up of glucose and fructose

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10
Q

What is the enzyme Sucrase?

A

breaks down sucrose into its respective two sugars (glucose and sucrose)

absorbed at the villi of the small intestine

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11
Q

What is Maltose?

A

Malt sugar, makes bread sweater

made up of two glucose

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12
Q

What is the enzyme Maltase?

A

breaks down maltose into glucose molecules

absorbed in the small intestine

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13
Q

What is Lactose?

A

Milk sugar

made up of glucose and galactose

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14
Q

What is the enzyme Lactase?

A

breaks down lactose into glucose and galactose

some people lack this enzyme causing lactose intolerance

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15
Q

What are Oligosaccharides?

A

Few sugars, have between 3-10 monosaccharides in their chain

considered fibres because humans lack enzyme to digest

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16
Q

Are Oligosaccharides prebiotics?

A

Yes because digestive bacteria can use it for food

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17
Q

What are Polysaccharides?

A

Many sugars, have more than 10 monosaccharides in their chain and composed of long glucose chains

starch, fibre

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18
Q

What type of carbohydrate does not have an enzyme that can break it down?

A

Fibre

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19
Q

What is Starch?

A

Composed of long chains of glucose either straight (amylose) or branched (amylopectin)

we get starch from eating plants

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20
Q

What is the most common carb in the human diet?

A

Amylopectin

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21
Q

What is the digestion process of starch?

A

broken down into oligosaccharides, then into disaccharides and then into monosaccharide glucose

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22
Q

What is Fibre?

A
  • Composed of long chains of glucose molecules
  • Cellulose, dextrin, inulin
  • Lack enzymes to break bonds
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23
Q

What is Soluble Fibre?

A
  • Dissolves in water
  • Found in apples, beans, peas, citrus, fruits
  • Bacteria in large intestine can ferment to produce short-chain fatty acid
  • 1 gram = 2-3 kcal of energy
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24
Q

What is Insoluble Fibre?

A
  • Does not dissolve in water
  • Wheat, beans, potatoes
  • Passes through digestive tract mostly unchanged
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25
Q

What is Glycogen?

A
  • large unbranched chain of glucose
  • stored in our muscles and around our liver
  • long-term energy storage
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26
Q

How is Glycogen made?

A

synthesizing chains of glucose molecules with the aim of storing them 0.5-2kg

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27
Q

What are Refined Carbohydrates?

A

Part of the grain is removed, the bran and germ layer

lowers the nutrient density of that plant

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28
Q

What are Unrefined Carbohydrates?

A

Carbs that are consumed in their entire form ex: whole grain wheat

more nutrient dense, high in fibre and phytochemical

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28
Q

What is contained in the bran layer?

A

High in fibre, calcium, iron, B vitamins

29
Q

What is contained in the germ layer?

A

High in protein, B and E vitamins

30
Q

How are Carbohydrates digested?

A
  1. Mouth - salivary amylase begins digestion
  2. Stomach - HCL acid inactivates salivary amylase
  3. Pancreatic amylase is secreted into the small intestine to continue digestion
  4. Microvilli also secretes various carb digesting enzymes
  5. Undigested carbs pass to the large intestine, broken down by bacteria
  6. Any remaining carbs are excreted
31
Q

Why is there no chemical digestion in the stomach?

A

because amylase is sensitive to high acidity

32
Q

Where are carbohydrates mainly digested?

A

small intestine

33
Q

What are brush borders?

A

contains carb-digesting enzymes that are released to finish off digestion

34
Q

Which carbs are metabolized?

A

Fructose, galactose at the liver

glucose is not metabolized but stored is glycogen

35
Q

What is lactose intolerance?

A
  • caused by insufficient secretion of enzyme lactase
  • cannot be digested in small intestine but rather by bacteria in the larger intestine –> produces methane gas
36
Q

What are the symptoms of lactose intolerance?

A

cramps, bloating, diarrhea, abdominal pain

37
Q

What is the glycemic response?

A

spike in blood glucose once glucose enters circulation

diets that produce a lower GR have lower risk of type 2 diabetes, CVD and obesity

38
Q

What is the glycemic index?

A

ranking of a food’s potential to spike blood sugar on a 100-point scale

low GI <55
medium GI 56-69
high GI >70

39
Q

What is glycemic load?

A

a more accurate assessment of how much blood glucose will spike because it also takes into account how much carbs are in the food

40
Q

What is the role of Insulin and Glucagon?

A
  • blood glucose-regulating hormones
  • secreted by the pancreas
41
Q

What is hypoglycemia?

A

low blood glucose, can affect energy levels

42
Q

What is hyperglycemia?

A

high blood glucose, can lead to diabetes if chronic

43
Q

What is the endocrine function of the pancreas?

A

pancreas secretes insulin and glucagon into the blood in order to regulate blood glucose

44
Q

What is the exocrine function of the pancreas?

A

pancreas secretes pancreatic juice into the digestive tract to facilitate digestion

45
Q

What is the process of insulin regulating blood glucose levels?

A
  1. Normal blood glucose
  2. Following a meal, blood glucose concentration increases
  3. The pancreas secretes insulin into the blood
  4. Insulin binds to its receptors on cells
  5. Brings glucose channels to the cell’s surface
  6. Glucose leaves the blood and enters the cells
  7. Blood glucose returns to normal
46
Q

What happens when blood glucose levels drop?

A

pancreas releases glucagon

47
Q

What are the three main processes of glucagon?

A
  1. Glycogenolysis - conversion of glycogen to glucose
  2. Gluconeogenesis - conversion of amino acids into glucose
  3. Lipolysis - breakdown of stored lipids
48
Q

What is the main role of Carbohydrates?

A

provide energy in the form of ATP, mainly from glucose

49
Q

What are the functions of Carbohydrates?

A
  1. Energy provision
  2. Protein sparing
  3. Fat burns in a carbohydrate flame
50
Q

What happens when the body doesn’t have enough carbohydrates?

A
  • amino acids will be used to make glucose through gluconeogenesis, breakdown of body proteins
  • lipid metabolism cannot enter citric acid cycle and will instead form ketones
51
Q

What is diabetes?

A

chronically elevated blood glucose levels

52
Q

Acute diabetes symptoms?

A

increased thirst, weight loss, tiredness, frequent urination

53
Q

Chronic diabetes symptoms?

A

cardiovascular disease, blindness, kidney disease, numbness

54
Q

What is type 1 diabetes?

A

immune cells damage the insulin-secreting cells of the pancreas

10% of cases

55
Q

What is type 2 diabetes?

A

pancreas still secretes insulin but the cells become resistant to insulin

90% of cases

56
Q

Is it more common for Indigenous people to get type 2 diabetes?

A

Yes, 2-3 times more common

57
Q

What is gestational diabetes?

A
  • elevated blood glucose and impaired glucose management during pregnancy
  • type 2 diabetes
58
Q

What are the risk factors for diabetes?

A

type 1 - unknown
type 2 - obesity, genetics, physical inactivity, diet

59
Q

How can we prevent diabetes?

A

type 1 - unknown
type 2 - medication, lifestyle changes

60
Q

How can we manage type 1 diabetes?

A

insulin injections, lifestyle changes

61
Q

What is reactive hypoglycemia?

A

low blood glucose due to excessively high dose of insulin

62
Q

What is non-reactive hypoglycemia?

A

various causes such as fasting, medications, pregnancy, disorders

63
Q

Is sugar bad?

A
  • sugar is not inherently bad or good
  • however modern diets tend to be high in extrinsic sugars –> higher risk of CVD, diabetes, obesity
64
Q

How can we minimize extrinsic sugars?

A

focus on consuming more whole foods and replacing sugary drinks with water

65
Q

What are non-nutritive sweeteners?

A
  • sugar substitutes or artificial sweeteners
  • negligible calories and a sweet-tasting flavour
66
Q

What causes a higher CVD risk?

A

diets high in sugars, refined carbs

67
Q

What causes a lower CVD risk?

A

diets high in fibre

68
Q

What do refined carbs promote?

A

higher glycemic response

69
Q

Why do fibres decrease CVD risk?

A
  1. soluble fibre lowers LDL cholesterol
  2. soluble fibre regulates blood sugar
70
Q

What are the recommendations for consuming carbs?

A
  • consume carbs from whole, unprocessed foods like fruits and whole grains
  • limit added sugars to no more then 10% total energy intake
  • consume fibre rich foods (more for men)

BPK 110 (12 decks)

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