TEST 2 Flashcards

1
Q

Examples of naturally occurring sugar?

A

Fruits, vegetables, milk and milk products

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2
Q

What are added sugars?

A

Sugars refined from plant starch (sugar beets, sugar cane, corn)

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3
Q

Sugars per se?

A

essentially all the same, sugars that are added and naturally occurring are the same

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4
Q

Calorie Density-sugar consumption

A

less calorie density then foods with added sugars, more calories per similar volume

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5
Q

Nutrient Density-sugar consumption

A

OJ-sugar is naturally occurring, so they come with naturally occurring nutrients

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6
Q

phytochemicals-sugar consumption

A

loss of phytochemicals in sugar added food

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7
Q

What is ketosis?

A

when ketone levels rise

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8
Q

what are ketones?

A

produced from fat when there is a lack of carbs, incomplete fat catabolism for energy

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9
Q

what are the benefits of ketones?

A
  • feeds the brain

- appetites gets blunted

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10
Q

what are the adverse effects of ketones?

A
  • not sustainable for a very long time

- smell ketones on their breath

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11
Q

what is gluconeogenesis?

A

making glucose from a non-carbohydrate source, occurs when someone is starving

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12
Q

what happens with ketoacidosis?

A

you can die from it, blood becomes acidic (change of pH)

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13
Q

what is a monosaccharide?

A

one sugar molecule

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14
Q

examples of monosaccharides?

A

glucose, fructose, galactose

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15
Q

what are disaccharides?

A

two sugar molecules

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16
Q

examples of disaccharides?

A

sucrose, maltose, lactose

17
Q

what are oligosaccharides?

A

short chain carbohydrate chain of 3-10 sugar units, easy to break down, pure CHO

18
Q

what are polysaccharides?

A

> 10 sugar units, usually 100’s to 1000’s, examples:starch and glycogen

19
Q

glycogen in the liver?

A

also can store it, but very generous

20
Q

glycogen in the muscle?

A

extremely selfish, either going to use it or pack it away for use later, for itself

21
Q

what kind of linkage does starch have?

A

alpha-linkage (shaped like a v)

22
Q

what kind of linkage does fiber have?

A

beta-linkage (shaped like a sideways z)

23
Q

what is the us recommendation for fiber intake?

A

25-30 grams/day

24
Q

what is the ave. american fiber intake?

A

12-15 grams/day

25
Q

what are the two types of water soluble fiber?

A

gums and pectin

26
Q

what are the sources of water soluble fiber?

A

all plant foods, many fruits and vegetables, oat bran, oatmeal, most legumes, peanuts, psyllium seeds (commercial laxatives)

27
Q

what are the functions of water soluble fiber?

A

softens stools, helps manage blood cholesterol just like drugs

28
Q

how does water soluble fiber help manage blood cholesterol?

A

-increases bile and dietary cholesterol secretion, and increases their excretion and decreases their absorption, and it is partially digested by bacteria ( produces gas and proprionate)

29
Q

what is proprionates role in the body?

A

we absorb it into the blood, and it goes to the liver and says to decrease cholesterol synthesis

30
Q

what is insoluble fiber?

A

rigid plant structures (woody fibers of celery or broccoli, cereal bran)

31
Q

sources of insoluble fiber?

A

whole, refined grains (wheat, rice), wheat bran, many vegetables, fruits and legumes

32
Q

function of insoluble fiber?

A

increase fecal bulk, stimulates the large intestine to contract, and helps moves food thru digestive tract (*goes through the GI tract virtually intact)

33
Q

what are the health benefits of foods high in fiber?

A

-decreases risk of cardiovascular disease by lowering blood cholesterol; increasing intake of phytochemicals (which provide the body