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2170 > Unit 2 > Flashcards

Unit 2 Flashcards

1
Q

What are Carbohydrates (CHO)

A

Sugars, starch, fibre
- Function: energy, fuels brain and nervous system, keep body lean
- CHO rich foods = plants, milk

Three diff types: monosaccharides, disaccharides, polysaccharides (starch, fibre)

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2
Q

What are Monosaccharides

A

Single sugars
- glucose, fructose and galactose

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3
Q

Glucose

A
  • It’s needed by the brain and NS for energy
  • The body must maintain normal BG levels (allow cells to nourish themselves)
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4
Q

Fructose

A

Fruit sugar, honey, table sugar
- Mostly consumed in soft drinks, cereals, products with high-fructose corn syrup or other added sugars

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5
Q

Galactose

A

Part of lactose (disaccharide aka milk sugar)

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6
Q

What is Disaccharides

A

Double sugar (pairs of single sugars linked together)
- Maltose, sucrose, lactose (contain glucose as 1 of single sugars)

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7
Q

Sucrose

A
  • table/white sugar (or brown, powdered)
  • glucose + fructose
  • occurs naturally in fruits & veg
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8
Q

Lactose

A
  • carb of milk
  • born with digestive enzymes to split lactose into 2 monosaccharide (glucose + galactose) -> absorb
  • decrease ability to digest lactose after infancy = lactose intolerance
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9
Q

Maltose

A
  • plant sugar
  • glucose + glucose
  • made when starch breaks down (plants breakdown stored starch for energy -> sprout)
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10
Q

What is Polysaccharides

A

= complex carbs, long chains of mostly glucose
- glycogen, starch, fibre (fibre broken down into 2 grps, based on chemical and physical properties)

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11
Q

Glycogen

A
  • stored energy (glucose) in liver and muscles
  • chains of glucose
  • not really consumed via food
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12
Q

Starch

A
  • come from plants
  • long chains of glucose (consume plants -> chains broken down into glucose units used for energy)
  • food sources: grains, legumes (beans), root vegetables (potatoes, yams)
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13
Q

What are the different types of Fibre

A
  • Fibres
  • Soluble Fibres
  • Insoluble Fibres
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14
Q

What are Fibres

A
  • Structure in stems, trunks, roots, leaves, skin of plants
  • Chains of glucose but can’t break bonds (like in starch)
  • They don’t provide energy
  • Food Sources: vegetables, fruit, whole grains, legumes
  • Are indigestible
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15
Q

What are Soluble Fibres

A
  • Dissolve in water
  • Viscous; form gels
  • Readily fermented
  • Food Sources: barley, oats, legumes, fruit, vegetables
  • Role: ↓ risk of chronic diseases
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16
Q

What are Insoluble Fibres

A
  • Do not dissolve in water
  • **Not viscous **(don’t form gels)
  • Tough, fibrous structures
  • ↓ readily fermented
  • Food Sources: whole grain, strings of celery, seeds, skin of corn kernels
  • Role: aid in digestive system by easing elimination
17
Q

What role do Sugars and Starches play in digestion and absorption

A
  • Breakdown into smaller molecules (glucose) → body absorbs and use
  • Bacteria digest soluble fibres in the large intestine (are intact when passing through the short intestine → large int.)
18
Q

Identify the dietary recommendation for carbohydrates

A
  • DRI = 45-65% of daily energy from carbs
  • RDA = 130 g/day (ex. consume 2000 kcal → 900-1300 kcal from carbs)
  • Fibre AI = 21-38 g/day
  • 14g of fibre per 1000 kcal
  • Choose fibre rich whole grains, fruits and vegetables, legumes
19
Q

Examine the nutritional treatment of Lactose Intolerance

A

Lactose intolerance is the ↓ ability to digest lactose after infancy; 75%
- Symptoms include diarrhea, gas, bloating
- Managed by adjusting amount & timing of consumption (are able to tolerate up to 2 cups of milk daily if taken with food)

Treatment includes:
- gradually ↑ intake of lactose foods
- lactase supplements, lactose-free milk

20
Q

What is Diabetes

A

↑BG, problems with insulin metabolism

21
Q

Features of Type 1 DM

A

Prevalence: 5-10% of cases
Age of Onset: <30 years
Associated Condi: Autoimmune diseases, viral infection, inherited factors
Major Defect: Destruction of pancreatic beta cells; insulin deficiency
Insulin secretion: little to none
Insulin Therapy: YES!

22
Q

Features of Type 2 DM

A

Prevalence: 90-95% of cases
Age of Onset: >40 years
Associated Condi: Obesity, aging, inactivity, inherited factors
Major Defect: Insulin resistance; insulin deficiency relative to needs
Insulin secretion: Varies; may be normal, increased, or decreased
Insulin Therapy: Some cases

23
Q

How do we prevent diabetes

A

Lifestyle changes
1. Weight Management
- weight loss of at least 7% of body weight for overweight w/ prediabetes
- those who can’t lose weight → avoid gaining more

  1. Dietary Modifications
    - ↑intake of whole grains, fruits, vegetables, legumes, nuts
    - ↓intake of refined grains, red meat, sugary drinks
    - ↓dietary fat
  2. Physical Activity
    - ~150 mins of moderate exercise weekly, ~3x a week
  3. Regular Monitoring
    - monitor yearly to check development
24
Q

What is Glycemic Index regarding DM

A
  • ranking of carbohydrate foods based on effect on BG levels
  • ↓GI = ↓glycemic effect; ↑GI = ↑glycemic effect
  • choose foods with ↓GI to improve glycemic control (↑fibre, minimally processed over high processed, starchy foods)
25
Q

Nutrition management for DM

A
  1. Sugar
    - ↓added sugars in foods/drinks
    - similar to general public
  2. Whole Grains & Fibre
    - similar to general public
    - fibre rich foods (whole grain cereal, legumes, fruits, vegetables - can be difficult tolerating ↑fibre)
  3. Dietary Fat
    - ↑unsaturated fats (↓CVD risk)
    - ↑omega-3 FA (fatty fish, plants)
    - saturated fat <10% of total kcal
    - avoid trans fats
  4. Protein
    - similar to general public
    - 20-35% of total kcal
    - not too high
  5. Alcohol
    - limit 1-2 drinks/day (take w/ food to avoid hyperglycemia)
26
Q

Meal Planning Strategies for DM

A

Carbohydrate Counting
- dietitian learns about pt’s usual food intake, calculates nutrient & energy meals r/t preferences, glucose monitoring
- expressed in g or # of CHO portions allowed per meal
- distribution of CHO based on preferences & metabolic needs (T1DM → insulin regimen has to coordinate w/ diet (consistent CHO))
- 15g=1portion
- ex. 2000 kcal intake, 50% CHO of total kcal 2000 kcal x 50% = 1000 kcal of CHO
1000 kcal CHO / 4 kcal/g CHO = 250 g CHO/day 250 g CHO / 15 g/1 portion = 16.7 CHO portions/day

27
Q

Carbohydrate-Containing Food Groups

A
  1. Bread/Cereal/Rice/Pasta (1 portion = 15g CHO)
    - 1 slice of bread/tortilla
    - 1⁄2 English muffin
    - 3⁄4 cup unsweetened cereal
    - 1⁄2 cup cooked oatmeal
    - 1⁄3 cup cooked rice/pasta
  2. Starchy Vegetables (1 portion = 15g CHO)
    - 1 small (3 oz) potato
    - 1⁄2 cup canned/frozen corn
    - 1⁄2 cup cooked beans
    - 1 cup winter squash, cubed
  3. Fruit (1 portion = 15g CHO)
    - 1 small (4 oz) apple
    - 1 medium (6 oz) peach
    - 3⁄4 cup blueberries
    - 1⁄2 cup apple/orange juice
  4. Milk Products (1 portion = 12-15 g CHO)
    - 1 cup milk (whole, low fat, fat free)
    - 1 cup buttermilk
    - 6 oz plain yogurt
  5. Sweets & Desserts (1 portion = ~15g CHO)
    - 1⁄2 cup ice cream
    - 2 ice cream sandwiches
    - 1 small (3⁄4 oz) granola bar
    - 5 chocolate kisses
    - 1 tbs honey
  6. Non-starchy Vegetables [1 portion = ~5 g CHO (3 servings = ~1 portion)]
    - 1⁄2 cup cauliflower
    - 1⁄2 cup cabbage, kale, okra
    - 1⁄2 cup diced/raw tomatoes
28
Q

What is Diverticular Disease and how do you manage it nutritionally

A

Diverticular Disease of Colon
- Pebble-sized hernias (outpockets) in intestine mucosa

Nutrition Management:
- ↑fibre intake to relieve constipation symptoms (~25-35 g/day)
- gradually
- doesn’t reverse/prevent diverticular disease
- insoluble fibres → wheat bran, whole grains, fruits & veg
- avoid nuts, seeds, popcorn

29
Q

What is Constipation and how do you manage it nutritionally

A

Can be caused by ↓fibre, ↓food & fluid intake, ↓ physical activity b/c ↑transit time

Nutrition Management:
- gradual ↑fibre intake to at least 20-25 g/day (wheat bran, fruits & veg, whole wheat bread; can ↑gas; fibre supplements (ex. psyllium))
- 1.5-2 L fluids daily
- prunes/prune juice (laxative)

30
Q

What effect does sugar have on obesity

A
  • increased fructose corn syrup use (in drinks, candy, baked goods etc)
  • excessive energy (sugar) intake can cause obesity
31
Q

What effect does sugar have on heart disease

A

excess sugars → impact liver → lipids (↑fat making) → risk for heart disease

32
Q

What effect does sugar have on type 2 DM

A
  • doesn’t directly cause T2DM
  • healthy body weight & eating patterns based on Dietary Guidelines ↓ diabetes risk
33
Q

What effect does sugar have on nutrient deficiencies

A
  • added sugars can displace nutrients
  • empty kcal foods with lots of added sugar (candy, soda, etc) can give the body glucose/energy but very few nutrients
34
Q

What effect does sugar have on dental caries

A

sugar can cause bacterial growth (produces acid that eats up our enamel)

35
Q

What is a Sugar Alcohol

A
  • sugar-like compounds in alcohol
  • absorbed more slowly than other sugars (carbs that trigger lower glycemic response, yield slightly less energy (2-3 kcal/g) than sucrose (4 kcal/g) b/c not absorbed completely)
  • aka nutritive sweeteners b/c yield some energy
  • found in fruits & veg
  • provide sweetness & bulk (found in cookies, gum, candy, jam, jellies)
  • fermented in LI via intestinal bacteria (unlike sucrose); s/e include= gas, abdominal discomfort, diarrhea
  • they dont increase the risk for dental caries
36
Q

What are Artificial Sweeteners

A
  • aka nonnutritive sweeteners
  • minimal to no carb/energy
  • added for sweet flavour, no kcals (tiny amounts added)
  • they dont increase the risk for dental caries

2170 (4 decks)

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