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NUTR2101 > Week 3 > Flashcards

Week 3 Flashcards

1
Q

What is the main difference between glycogen and dietary fiber?

A

Glycogen is digestable

dietary fibre is not digestable

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2
Q

What are simple carbohydrates and what are complex carbohydrates?

A

simple: monosaccarriade, and disarracaride
complex: olygo and polysaccaride

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3
Q

How is glucose produced in plants?

A

photosynthesis

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4
Q

What is the role of carbohydrates?

A
  1. structure in plants
  2. source of energy and blood glucose homeostasis
  3. substrate in the biosynthesis of other compounds
  4. cell to cell regonition
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5
Q

Whatis a glycoprotein?

A

a carbohydrate cell receptor

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6
Q

Name the 3 main 6-carbon monosaccharides

A

Glucose
Frutose
Galactose

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7
Q

Name the 2 3-carbon monosaccharides?

A

ribose

deoxyribose

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8
Q

Draw the structures of glucose, fructose, and galactose

A

see notes

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9
Q

How is insulin-dependent glucose uptake by the body?

A

glucose transporter 4 (GLUT4).

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10
Q

What is galactosemia?

A

Reduction in the metabolism of galactose to glucose due to deficient galactokinase or other metabolism genes

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11
Q

What are the 3 main disaccharides?

A

Lactose
Maltose
Sucrose

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12
Q

What is lactose made of?

what glycosidic bonds does it have?

A

Galactose and glucose

beta 1,4 glycosidic bond

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13
Q

What is Maltose made of?

what glycosidic bonds does it have?

A

Glucose and glucose

alpha 1,4 glycosidic bond

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14
Q

What is sucrose made of?

what glycosidic bonds does it have?

A

glocose and frutose

alpha 1,2 glycosidic bond

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15
Q

Lactose intolerance is the inability to digest lactose.

What are the primary and secondary type of lactose intolerance?

A

Primary:
shortage of the enzyme lactase in
adulthood because of lactase non-persistence, which is the “default” program in humans post weaning

Secondary:
in lactase persistence phenotypes (in certain ethnicities and population with dairy farming ancestry), LI is associated with damage of the lactase producing cells

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16
Q

What are the three main polysaccharides?

A

starch
glycogen
cellulose

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17
Q

What has a higher GI; amylose or amylopectin?

A

amylopectin

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18
Q

Are Oligosaccharides digestable?

A

mostly not

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19
Q

What are the two forms of starch?

A

Amylopectin and amylose

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20
Q

What is amylose?

A

continuous chain of glucose molecules

linked by α-1,4 glycosidic bonds

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21
Q

What is Amylopectin?

A

branched chain of glucose molecules linked by α-1,4 and α-1,6 glycosidic bonds.

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22
Q

Why is amylopectin quicker to digest then amylose?

A

More quickly digested as more sites available to enzymes activity

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23
Q

What is the glycogen storage capacity in the liver and muscle post meal?

A

liver: 90-120g in average adult
muscle: 300g

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24
Q

What is glycogen?

A

storage form of glucose in the human body

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25
Q

How is liver glycogen and muscle glycogen used differently?

A

Liver glycogen: used for BGL homeostasis principally

Muscle glycogen: substrate for energy production in muscle during exercise

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26
Q

What is glycogen storage disease?

A

Liver cannot convert glycogen to glucose or glucose to glycogen

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27
Q

What enzymes break down maltose, sucrose and lactose?

A

Maltose: maltase
Sucrose: sucrase
Lactose: lactase

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28
Q

What can excess glucose lead to?

A

Excess glucose availability can result in fatty acids via acetyl CoA being diverted to lipogenesis (fed state, high insulin conditions)

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29
Q

How are glucose, galactose absorbed?

A

active, passive and facilitated

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30
Q

how is fructose absorbed?

A

facilitated

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31
Q

Liver converts fructose and galactose to intermediates of glycolysis for energy production.
True or false?

A

true

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32
Q

How is blood glucose lowered?

A

Transfer of glucose from blood vessels into cells for energy production or storage as glycogen in liver and muscle.
Some cells uptake glucose in an insulin- independent manner(e.g. liver).
Some cells take up glucose in an insulin-dependent manner (e.g muscle cells via GLUT4).

33
Q

How is blood glucose level increased?

A

Glucagon, cortisol, epinephrine /adrenaline, norepinephrine/noradrenaline and growth hormone: these promote glygogenolysis and gluconeogenesis.
the formation of glucose.

34
Q

What happens when you have a high sugar diet?

A

contanst high blood sugar level and insulin secretion may lead to:
- Increase risk of dental caries
- Weight gain and obesity from hyperglycemia and
hyper insulinemia.
- Glucose “intolerance” and “insulin resistance”
- Type 2 Diabetes Mellitus when pancreas becomes
exhausted from high insulin requirement, in the situation of insulin resistance

35
Q

What is insulin resistance?

A

Insulin receptors don’t respond to insulin as well anymore.

36
Q

What happens when there is insulin resistance?

A

As the blood glucose levels continue to rise the pancreas is signaled to produce more insulin in the attempt to get the glucose inside the cells. eventually, the pancreas becomes exhausted

37
Q

How do you test if you are insulin resistant?

A

Glucose tolerance test

38
Q

What is type two diabetes biologically causes by and what does it lead to?

A

cause: insulin resistance

leading to pancreatic beta cells exhaustion and failure (stop producing sufficient insulin).

39
Q

Management for type two diabetes

A

healthier diet
exercise
insulin injections
medications

40
Q

Why does type one diabetes occur?

A

pancreatic beta cells are inexsistant since birth or destroyed (auto immune disease) and dont produce insulin al all

41
Q

What does uncontrolled type 1 diabetes lead to?

A

leads to ketoacidosis as a large number of cells are glucose starved and rely on fat alone for energy. This leads to constant ketogenesis

42
Q

What is the glycemic index rated on?

A

carbohydrate-containing foods based on their effect on blood sugar levels over about two hours post-ingestion

43
Q

What are the factors that affect GI of a meal?

A
  • Amylose to amylopectin ration
  • degree of processing
  • fat content of food
  • acidicity ( gastric emptying/ amylase activity)
  • sugar content and type of sugar
  • other macronutrient in the meal
  • ripeness of the fruit
  • fibre content
44
Q

What is the difference between glycemic index and glycemic load?

A

GLycemic index:

  • Score based on 50g carbohydrate serving of the test food
  • Blood glucose response to the test food compared with a standard (glucose or white bread GI=100)

Glycemic Load:

  • Amount of carbohydrate in the food serving consumed, multiplied by its GI value and divided by 100
  • More accurately reflects impact on blood glucose, insulin secretion and health of that specific food serving
45
Q

How do you calculate glycemic load?

A
  1. Find out the GI of the food of interest
  2. Find out how many grams of digestible carbohydrates (CHO) are in the service being consumed (=total CHO on NIP)
  3. Multiply the GI by the amount of CHO in grams in that specific serve of food
  4. Divide by 100
46
Q

what is the acceptable macronutrient distribution range for carbohydrates?

A

45-65% of total energy intake

47
Q

how much energy does 1g of carbohydrates give?

A

4 kcal or 16kj

48
Q

What is the definition of fiber?

A

The part of the edible part of a plant, or their extracts, or similar carbohydrates, that is resistant to digestion & absorption in the human intestine, usually with complete or partial fermentation in the large intestine by bacterial colonies

49
Q

What is the total fibre made of?

A 
dietart fibre (the actual plant) 
functional fibre (supplement)
50
Q

What are some sourcse of fibre?

A
  • cell walls of plants
  • seed coats (brains) of cereals
  • structural compounents of vegetables, nuts and fruits,
    roots vegetables, Microbiological, fungal or animal components
51
Q

What are some soluble fibres?

A

pectins, some hemicellulose, gums and mucilages

52
Q

what is the physiological effect of soluble fibers?

A

lowers blood glucose levels, delays gastric emptying and decreases blood glucose levels

53
Q

What are some insoluble fibers?

A

cellulose, hemicellulose. lignins

54
Q

what are some physiological effects of insoluble fibers

A

decreased intestinal transit time, decreases constipation,

lower risk for diverticular disease, lower risk for colon cancer

55
Q

what are the physiological functions of fibre?

A
  1. promoting bowel health by increasing bulk and laxation
  2. reducing obesity and weight gain risk
  3. assisting in blood glucose control
  4. reducing plasma cholesterol
  5. substrate for gut bacteria
56
Q

What is a diverticulum?

A

A diverticulum is a small pouch with a narrow neck that sticks out from (protrudes from) the wall of the gut (intestine)

57
Q

What is diverticulum disease?

A

Chronic insufficient bulk accompanying a low-fiber diet

58
Q

What happens to the gut in a fiber-rich diet? how is this different to a fiber-free diet?

A

Fiber-rich: mature mucus layer: complete barrier function

Fibre- free: microbiota eroded mucus layer: barrier dysfunction

59
Q

What is the adequate intake of fiber in men, women and in pregnancy?

A

Men: 30

women: 25
pregency: 25-28

60
Q

Where does alcohol come from?

A

The product of carbohydrates fermentation micro-organisms (yeast) convert sugars to ethanol and CO2 in
anaerobic conditions at room temperature

61
Q

Explain in simple terms the absortion of acohol in the body?

A

absorption is rapid, as it does not require digestion: in the stomach (~20%) and small intestine (80%) by simple diffusion
•Cannot be stored: has priority over all other energy sources in metabolism (is toxic for the body)

62
Q

How much energy is produced per gram of alcohol?

A

7kcal or 29kJ

63
Q

How much alcohol is in a standard drink?

A

10 grams of alcohol

64
Q

Describe the main metabolic pathway for alcohol metabolism

A

alcohol ->
acetaldehyde ->
(co2 + water + energy) and fatty acid

65
Q

Where does alcohol metabolism occur?

A

liver

66
Q

What are the 3 alcohol metablism pathways

A
  1. ADH
  2. MEOS
  3. Catalase
67
Q

Where does the alcohol dehydrogenase (ADH) pathway occur?

A 
grastic cells (20%) 
hepatocytes (80%)
68
Q

What is the end product of the ADH pathway? what is it used for?

A 
Acetyl- CoA 
used for 
CAC 
ketone bodies production 
lipogenesis
69
Q

The ADH enzyme reaction is the main enthanol metabolic pathway, which does what?

A

converts ethanol to acetaldehyde

70
Q

What is MEOS?

A

The microsomal ethanol oxidizing system

71
Q

When is MEOS activated?

A

when the ADH pathway cannot keep up with moderate to excessive intake of alcohol

72
Q

Where does the catalase mediated pathway occur?

A

hepatocytes and other cells

73
Q

when does the catalase mediated pathway occur?

A

When alcohol consumption is excessive

74
Q

What does the catalase mediated pathway use to for acetaldehyde and water?

A

hydrogen peroxides

75
Q

What are the factors that affect alcohol metabolism?

A
  • Ethnicity, gender, age
  • low /poor aldehyde dehydrogenase activity
  • Alcoholic content, amount consumed
  • individual’s usual intake
  • nutrition status (micronutrients are important cofactors in ethanol metabolism)
76
Q

What is the result of acetaldehyde build up?

A 
dizziness, nausea, headaches, rapid heartbeat, rapid breathing
Chronic build up
- promotes protein and DNA adduct formation
- impairment of enzymes
- DNA damage and mutagenesis
- ischemia
- heart failure
- coagulation disorders
77
Q

Explain blood alcohol content?

A

expressed as a percentage of ethanol in the blood.

A BAL of 0.05 means that there is 0.05g of alcohol in 100mL of the person’s blood

78
Q

What blood alcohol content caused coma or death?

A

above 0.3

79
Q

What are the 4 gudlines to reduce health risk of drinking alcohol?

A
  1. reduce risk of alcohol related harm over a life time
  2. reduce the risk of injury on a single occasion of drinking 3. childern and people under the age of 18, not to drink
  3. dont drink during pregnacy and breastfeeding

NUTR2101 (14 decks)

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