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Nutrition > Unit 2: Carbohydrates > Flashcards

Unit 2: Carbohydrates Flashcards

1
Q

What is lactose intolerance?

A

The lack of ability to produce lactase and therefore the ability to digest lactose.
You gradually lose the ability with age.
Northern European backgrounds have lowest rates.

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2
Q

What are normal blood glucose levels and how are they regulated?

A

Normal fasting level is 4-6 mmol/L.

Regulated by insulin and glucagon, which are secreted by the pancreas.

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3
Q

What are hypo- and hyper- glycemia?

A

Hypoglycemia is low blood glucose. Shows as dizziness, weakness, disorientation, confusion.
Hyperglycemia is high blood glucose. Shows as extreme thirst, bedwetting, headache.

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4
Q

What is diabetes?

A

A chronic disease characterized by elevated blood glucose levels and problems with insulin metabolism. There are two types.

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5
Q

What is insulin resistance?

A

A metabolic consequence of obesity, characteristic of Type 2 diabetes.
More insulin is required to maintain normal blood glucose levels. Insulin may be present but it is not effectively moving the glucose into the cells. Blood glucose and insulin both rise.

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6
Q

What is glucose?

A

A monosaccharide from carbohydrates used almost exclusively by cells of the brain and nervous system for energy.

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7
Q

What is fructose?

A

A monosaccharide from carbohydrates that occurs naturally in fruits, honey. Sweetest. Mostly consumed as soft drinks and products sweetened by high fructose corn syrup.
Stimulates fat-making pathways, impairs fat-clearing pathways.

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8
Q

What is galactose?

A

A monosaccharide from carbohydrates. Found in lactose.

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9
Q

What is sucrose?

A

A disaccharide that is composed of glucose and fructose. Table sugar. Split by enzymes in the digestive tract.

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10
Q

What is lactose?

A

A disaccharide that is composed of glucose and galactose. Found in milk.

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11
Q

What is maltose?

A

A disaccharide that is composed of two glucose. Produced whenever maltose breaks down.

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12
Q

What is the glycemic index (GI)?

A

A ranking of foods according to their effect on blood glucose levels compared to a standard (glucose solution-100)

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13
Q

What is glycogen?

A

A polysaccharide form of energy storage for humans and animals. Composed of glucose. More highly branched than starch.
Most of the body’s glucose is stored as glycogen in the liver.

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14
Q

What is starch?

A

The form of energy storage in plants. Glucose in long, straight or branched chains.
Resistant starches escape digestion and absorption.

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15
Q

What is fiber?

A

Provide structure to plants. Found in all plant-derived foods.
Human digestive enzymes cannot break down the bonds in between. Some GI bacteria can via fermentation (anaerobic)

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16
Q

What are soluble fibers?

A

Fibers that dissolve in water and form gels. More readily digested by bacteria in large intestine. In barley, legumes, fruit.
Pectins.

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17
Q

What are insoluble fibers?

A

Fibers that do not dissolve in water, do not form gels and are less readily fermented. Ease elimination by digestive system.
Cellulose in plant cell walls. Hemicellulose in cereal fibres. Bran.

18
Q

What is insulin?

A

A hormone secreted by the pancreas in response to high blood glucose after a meal. Moves glucose from the blood into the cells for use or storage.
Muscle makes glucose into glycogen. Liver doesn’t need insulin to take up excess blood glucose, speeds up glycogen production. Adipose slows its release of the fat stored within and takes up glucose.

19
Q

What is glucagon?

A

A hormone secreted by special cells in the pancreas in response to low blood glucose (between meals). Moves glucose out of storage. Liver glycogen is broken down by enzymes to release a surge of glucose.

20
Q

What are sugar alcohols?

A

Nutritive sweeteners. Sugars that belong to the chemicals due to their structure. Do not contain ethanol. Add sweetness and bulk without raising blood glucose levels because they are not absorbed completely.
Do not contribute to dental caries.

21
Q

What are artificial (non-nutritive) sweeteners?

A

200-600 times sweeter than sucrose. Considered calorie free since so little is used. Aspartame, Sucralose, Stevia.
Aspartame warning for people with phenylketonuria.

22
Q

What is diverticulitis?

A

When herniations of the colon become inflamed or infected.
Symptoms: pain in left lower abdomen, diarrhea or constipation, nausea.
Causes constipation
Take daily recommended fibre, may need antibiotics or a liquid diet

23
Q

What is constipation?

A

When bowel movements or stools are hard and difficult to pass.
Symptoms: stomach pain, bloating
Caused by not enough fibre, fluids, physical activity, change in routine, health conditions, aging all which lead to excess water reabsorption.

24
Q

What diseases can proper carbohydrate intake prevent?

A 
Heart disease (soluble fiber), type 2 diabetes, GI problems, cancer and weight gain.
Too much can cause dehydration.
25
Q

What factors influence a food’s glycemic effect?

A

Starch structure (branched more increases GI), fiber content, presence of fat and protein (fat decreases), food processing (cooking longer increases), mixture of foods in a meal and individual glucose tolerance.

26
Q

What is phenylketonuria (PKU)?

A

A metabolic disorder that affects amino acid metabolism. A liver enzyme is missing, so phenylalanine is not broken down and accumulates in the blood and tissues. Also prevents liver synthesis of tyrosine.

27
Q

What is the treatment for PKU?

A

A diet that restricts phenylalanine and supplies tyrosine.

Phenylalanine is essential for growth so just enough must be supplied.

28
Q

What is galactosemia?

A

An inborn error of metabolism. A deficiency in an enzyme needed to metabolize galactose from milk. A buildup of galactose causes damage to tissues.

29
Q

What is the treatment for galactosemia?

A

The exclusion of milk and milk products from the diet and any other foods that contain galactose.

30
Q

What are dental caries?

A

An oral infectious disease that affects the structures and integrity of the teeth.
They develop when bacteria in dental plaque metabolize carbohydrates and produce acids that attack tooth enamel.

31
Q

What factors influence the development of dental caries?

A

Type of carbohydrate consumed, frequency of intake, stickiness of food and availability of saliva to rinse and neutralize acid. Oral hygiene, fluoride intake and composition of tooth enamel.

32
Q

What foods help prevent dental caries?

A

Cheese (increase salivation, neutralize acid), Milk (neutralize), Raw Vegetables (salivation), sugarless gum, tea

33
Q

What are the risk factors for periodontal disease?

A

Dental plaque, smoking, chronic illness that impairs the immune system (diabetes, HIV), stress, pregnancy, medications.

34
Q

How do laxatives work?

A

By increasing stool weight, increasing water content of stool or stimulating peristaltic contractions. Suppositories and enemas can also be used.

35
Q

What causes intestinal gas?

A

A high fiber diet, in which they are not digested so they pass to the colon where they are fermented by bacteria, thus producing gas.

36
Q

What is diarrhea?

A

The passage of frequent, watery stools. Can cause dehydration and electrolyte imbalance.
Symptoms: Fever, abdominal cramps, dyspepsia
Caused by various GI disorders, infections, medications or dietary substances.

37
Q

What is osmotic diarrhea?

A

When unabsorbed nutrients or substances attract water to the colon and increase water content.
Caused by high poorly absorbed sugar intake, lactase deficiency, laxatives.

38
Q

What is secretory diarrhea?

A

The fluid secreted by the intestines exceeds the amount that can be reabsorbed by intestinal cells.
Caused by food borne illness, intestinal inflammation and irritating chemicals (medications)

39
Q

How can diarrhea be treated?

A

Bulk forming agents, antidiarrheal drugs.
Avoid high fiber, indigestible carbs, fructose, sugar alcohols, gas producing foods.
Oral rehydration therapy may be needed after severe.

40
Q

What is a fructosamine test?

A

A test to determine glycemic control over the past 2-3 weeks. It determines the nonenzymatic glycation of serum proteins (albumin)
Evalutes recent in diabetes treatment.

41
Q

How is long term glycemic control periodically evaluated?

A

By measuring HbA1c levels. Which is how much glucose is attached to the hemoglobin and circulating in the blood.
Shows glucose control over past 2-3 months. We want

42
Q

What is ketone testing?

A

Checks for the development of ketoacidosis. Performed if symptoms are present. Most useful for Type 1 and gestational diabetes.

Nutrition (9 decks)

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