Nutrition Carbohydrates

Question 1

Where do carbohydrates come from?

Answer 1

Produced in plants. Only animal food supplying significant quantities of CHO is milk/milk products

Question 2

What is the biochemistry of CHO?

Answer 2

Metabolized to glucose (circulates in blood, used for energy or stored). Storage for future energy source (glycogen (liver, muscle tissue), adipose tissue (fat)). Hormonal influence on blood glucose levels (decrease insulin, increase glucagon, epinephrine, cortisol)

Question 3

How many grams of glucose are required to spare breakdown of protein and prevent ketosis?

Answer 3

100g/day

Question 4

What are the different types of CHOs?

Answer 4

Monosaccharides (simple carbs: glucose (dextrose), fructose, galactose, mannose). Disaccharides (simple carbs: sucrose, lactose, maltose). Polysaccharides (complex carbs: starches, fibers)

Question 5

Why are low glycemic response foods good?

Answer 5

Break down slowly. Release glucose gradually into bloodstream. Lower insulin release. No rebound hypoglycemia (hunger, overeating, drowsiness, brain fog)

Question 6

What is Glycemic Load?

Answer 6

Mathematical product of glycemic index of food and its CHO content and portion size. Indicator of quality as well as quantity of dietary CHO. Small quantities of high GI food can have similar effects on blood sugar as larger quantities of low GI food

Question 7

What is soluble fiber?

Answer 7

Attracts water and forms a gel. Delays gastric emptying. Can help lower blood cholesterol and glucose levels

Question 8

Where is soluble fiber found?

Answer 8

Oatmeal, oat cereal, oat bran, barley, nuts, seeds, peas, beans, lentils, apples, citrus, fruits, pears, blueberries, strawberries, carrots, cucumbers, celery, psyllium

Question 9

What is insoluble fiber?

Answer 9

Does not dissolve in water, passes through GI tract relatively intact. Promotes movement of material through GI tract and adds bulk to stool

Question 10

Where is insoluble fiber found?

Answer 10

Whole wheat, whole grain products, wheat bran, corn bran, seeds, nuts, barley, couscous, brown rice, bulgur, zucchini, celery, broccoli, cabbage, onions, tomatoes, carrots, cucumbers, green beans, dark leafy vegetables, raisins, grapes, fruit, root vegetable skins

Question 11

What is the recommended fiber intake in adult men and women?

Answer 11

Men: 38g/day. Women: 25g/day

Question 12

What is Diverticulosis?

Answer 12

Pockets or projections extending out from sigmoid colon. Asymptomatic, abdominal pain, bloating, constipation

Question 13

What are the complications associated with Diverticulosis?

Answer 13

Diverticulitis (infection around diverticuli). Bleeding from ruptured blood vessel in diverticuli. Perforation - can lead to peritonitis, abscess

Question 14

How does Fructose compare to Glucose?

Answer 14

Different mechanism of absorption from GIT. Does not stimulate insulin release from pancreas. Cannot enter most cells

Question 15

How is Fructose metabolized?

Answer 15

Primarily in the liver. Associated with nonalcoholic fatty liver disease (fructose causes more liver damage than glucose)

Question 16

What is Saccharin (Sweet N’ Low)?

Answer 16

Sugar substitute, derived from petroleum. Not metabolized, excreted unchanged by kidneys

Question 17

What is Aspartame?

Answer 17

Sugar substitute (Equal). Metabolized to Methanol (converted to formaldehyde and formic acid); formaldehyde is neurotoxic

Question 18

What is Sucralose (Splenda)?

Answer 18

Only sweetener made from sugar (sucrose). Passes through body unchanged, does not affect glucose levels or insulin production

Question 19

What is Neotame?

Answer 19

General-purpose sweetener. Modified version of aspartame (metabolizes into formaldehyde). Does not have to be labeled in food products

Question 20

What are Sugar Alcohols (Polyols)?

Answer 20

Neither sugars nor alcohols. Used in sugar free and reduced sugar products. Requires little or no insulin to be metabolized

Question 21

What is Stevia?

Answer 21

Natural zero-calorie sweetener, not artificial

Question 22

And is Agave?

Answer 22

Sugar substitute, from plant

Question 23

What is the main cause of Lactose Intolerance?

Answer 23

Decline in lactase activity (can’t break down the lactose found in dairy products)

Question 24

What is Gluten?

Answer 24

Protein component of wheat, barley, rye

Question 25

What is Gliadin?

Answer 25

Fraction of Gluten

Question 26

What is Celiac disease?

Answer 26

Immune response to gliadin fractions (inflammatory reaction, primarily in upper small intestine). Classic presentation: diarrhea

Question 27

What are safe grains that are gluten free?

Answer 27

Rice, amaranth, buckwheat, corn, millet, quinoa, sorghum, teff

Question 28

What products are naturally gluten free?

Answer 28

Meats. Dairy products. Fruits. Vegetables

Question 29

What are some foods that can be substituted for people with what allergies?

Answer 29

Amaranth. Buckwheat. Quinoa. Corn. Rice. Arrowroot. Tapioca. Oats. Millet

Question 30

What is one of the most common food allergies in children?

Answer 30

Milk allergy. Two proteins in cow’s milk that can cause allergic reaction: Casein and Whey. Most children outgrow milk allergy by age 3

Question 31

What is Food Intolerance?

Answer 31

Abnormal physiologic response to ingested food or food additive. Not immunologic. Can probably eat small amount without reaction

Question 32

What is Food Allergy?

Answer 32

Immunologic reaction resulting from ingestion of food or food additive. Develops after exposure to food protein that body thinks is harmful. May result in anaphylaxis. Eating even smallest amount may trigger serious allergic reaction