week two study tips

Question 1

how do plants make carbs?

Answer 1

green plants use energy from the sun, carbon dioxide and water to create glucose (simple carb) and oxygen, glucose is stored or metabolized to form starch and fiber (complex carbs).

Question 2

what is a monosaccharide? name the 3 monosaccharides and their major characteristics.

Answer 2

glucose: major mono, part of every di and polysach, aka dextrose, called blood sugar, energy for cells (esp, brain, nervous system, RBC), main source = breakdown of starches and sucrose fructose: sweetest, in sucrose (table sugar), fruit, honey, HFCS, converted to glucose in liver galactose: found in lactose, sugar in milk, converted to glucose in liver

Question 3

what are the steps to carbohydrate conversion to glucose

Answer 3

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Question 4

what are the 3 names of disaccharides and a major source for each?

Answer 4

disacs are simple sugars: sucrose (gluc + fruc): sugar–sugar can, sugar beets, honey, maple sugar lactose (gala+gluc): milk products maltose (gluc + gluc): digestion of starch, barley, role in fermentation and alcohol production

Question 5

what are the 3 types of polysacs. how are they digested? what are their purposes?

Answer 5

starches (amylose, amylopectin): digestible, made in plants dietary fiber: indigestible, fermented in colon glycogen: storage from of glucose

Question 6

as you may know, enzymes work on glucose molecules at then ends of each branch. which starch is metabolized more quickly and what effect will this have on blood glucose?

Answer 6

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Question 7

what is the importance of glycogen being more highly branched in regards to metabolism?

Answer 7

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Question 8

why is it important to break down glycogen stores quickly?

Answer 8

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Question 9

when do you use glucose from glycogen stores as opposed to from food you just consumed?

Answer 9

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Question 10

what if you run out of glycogen? will fat convert to glucose? will the body break down protein for conversion to glucose?

Answer 10

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Question 11

with limited storage capacity of glucose as glycogen, what happens to excess glucose consumed?

Answer 11

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Question 12

why can’t cellulose and other plant materials be digested? what are some examples of starch and cellulose?

Answer 12

the body cannot break down the bonds (the beta linkages between cellulose are not digestible and must past through GI tract)

Question 13

what is the difference between soluble and insoluble fiber?

Answer 13

insoluble fiber comes from unrefined whole grains, wheat, rye, rice, and vegetables. its forms are cellulose, hemicellulose, and lignin. and it non-fermentable by the bacteria in the colon and does not dissolve in water. it adds to ‘roughage’ or fecal bulk and decreases intestinal transit time (ya poop faster). soluble fiber comes from fruit, vegetables, rice bran, psyllium seed, barley, oats, and beans. its forms are gum, pectin, and mucilage. it is a viscous fiber that swells and dissolves in water and can be fermented in the colon, providing energy to that area. it delays gastric emptying, results in a slow and steady glucose absorption, and binds (lowers) cholesterol.

Question 14

how can fiber help with: constipation, hemorrhoids, and diverticula? which is most helpful in each situation?

Answer 14

constipation: soluble fiber; can be broken down, fermented, and dissolved hemorrhoids: soluble, for similar reasons listed above. an non-stressed bowel movement is needed diverticula:

Question 15

how can fiber help in blood glucose control?

Answer 15

soluble fiber slows glucose absorption, decreasing insulin production and increasing satiety, resulting in better blood glucose regulation*

Question 16

study the 2nd slide on page 27 of chapter 4 lecture

Answer 16

Question 17

what is the RDA and AMDR for carbs?

Answer 17

RDA: 130 grams/day for adults.

Recommendations vary for the AMDR: FNB: 45-65% of total calories

Question 18

what are the AAND fiber recommendations?

Answer 18

20-35g/day

Question 19

how does lactose maldigestions differ from lactose intolerance? how can one manage them?

Answer 19

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Question 20

what is gluconeogenesis and when does it happen? when would a body be in ketosis?

Answer 20

gluconeogenesis is when glucose is made from protein because carbs are in short supply. a body is in ketosis when fat is used for energy and the fat breakdown is incomplete, resulting in ketones, which are acidic

Question 21

what are normal glucose levels? what is hyperglycemia? hypoglycemia?

Answer 21

healthy ranges: fasting: 70-100mg/dl; post prandial (2hrs after a meal): <140mg/dl

hyper: high blood sugar levels
hypo: low blood sugar levels

Question 22

how do hormonoes impact glucose control?

Answer 22

the pancreas releases insulic and glucagon.

-insulin is secreted after the meal. it:

• increases glucose uptake by cells
• promotes glycogen synthesis
• reduces gluconeogensis
• net effect: lowers BG

-glucagon is secreted when blood glucose gets low

• summons glucose from storage (glycogen)
• enhances gluconeogensis
• net effect: raises BG

-epinephrine

• ‘fight or flight;’ summons glucose quickly when stressed
• breaks down glycogen
• net effect: raises BG

Question 23

fill in the blanks:

1. elevated blood _________
2. _________ releases insulin
3. _________ transported into cells
4. conversion of _________ into _________
5. normalization of _________
6. low blood _________
7. pancreas releases _________
8. _________ gluconeogensis
9. breakdown of _________ to _________
10. normalization of _________

Answer 23

1. glucose
2. pancreas
3. glucose
4. glucose; glycogen
5. blood glucose
6. glucose
7. glucagon
8. increased
9. glycogen; glucose
10. blood glucose

Question 24

what causes type 1 diabetes mellitus? type 2? gestational diabetes? how is this group of disorders characterized?

Answer 24

• type 1 caused by the pancreas not secreting insulin, resulting in glucose buildup in blood and the liver producing glucose, exarcerbating hyperglycemia, resultiing in fat breaking down ketoacidosis and development of acetone breath. body attacks pancreas and renders beta cells useless
• type 2 caused by abnomrla responses to insulin by muscle, adipose, and liver cells (insulin resistance, resulting in glucose being unable to enter the cell and the liver producing more glucose (gluconeogenesis). pancreas overexerts itself due to insulin resistance over time and cells that are normal responsive to insulin become resistant to its effects

characterized by: elevated blood glucose concentrations, disordered insulin metabolism, inability to secrete sufficient insulic/use insulin effectively

Question 25

what are the symptoms of diabetes? and why do they occur?

Answer 25

* frequent urination * dehyrdation and dry mouth, increased thirst * blurred vision * increased infections * weight loss * increased hunger * fatigue

Question 26

what is the definition of metabolic syndrome?

Answer 26

\*

Question 27

what is a coenzyme and how does it function in our bodies?

Answer 27

\* (see animation on carmen) coenzymes aid in the function of various enzymes. without the coenzyme, the enzyme cannot function, and deficiency symptoms associated with the missing vitamin eventually appear.

Question 28

how can vitamins be lost/destroyed? how can we best preserve vitamin content of food?

Answer 28

improper storage or excessive cooking can destroy water soluble vitamins. (heat, light, air, cooking in water, alkalinity) we can best preserve vitamin content by eating foods soon after harvest, eating frozen foods if fresh is unavailable, freezing foods not conumed in a few days, and not blacning foods

Question 29

what is the enrichment act and why was it enacted?

Answer 29

\*

Question 30

what are main functions, sources, deficiency symptoms/diseases, and toxicity symptoms/diseases for thiamin (vitamin b1)

Answer 30

* functions * releases energy from carbs * important for ATP producing energy pathways * chemical reactions that make RNA, DNA, neurotransmitters * deficiency * beriberi (i cant i cant) * weakness, loss of appetite, irritability, nervous tingling, poor arm and leg coordination, calve pain * seen in areas where polished white rice is a staple * glucose can't be metabolized to release energy because of lack of thiamin * alcoholism increases deficiency risk * major sources: pork, whole grains, breakfast cereals, enriched grains & flour * average intakes meet RDA

Question 31

what are main functions, sources, deficiency symptoms/diseases, and toxicity symptoms/diseases for riboflavin (b2)?

Answer 31

* functions * coenzyme particpates in energy0yielding pathways * metabolism of some vitamins and minerals require it * antioxidant role through support of glutathione and peroxidase * deficiency * inflammationo f mouth and tongue, dermatitis, cheilosis, eye disorders, sensitivity to sun, confusion. occurs after 2 mos. * found in grains, dairy, and protein groups. a vampire, i.e. destroyed by light

Question 32

what are main functions, sources, deficiency symptoms/diseases, and toxicity symptoms/diseases of niacin (b3)?

Answer 32

* functions * coenzyme forms function in many cellular emtabolic pathways and over 200 enzymatic reactions * in body as nicotinic acid and nicotinamide * deficiency * pellagra: **d**ementia, **d**iarrhea, **d**ermatits and possibly leading to **d**eath * dementia: loss or decrease in mental function * reached epidemic proportions in southeastern US because niacin in corn can't be absorbed * intakes are ~2x RDA. best food sources in protein group and little lost in cooking. * UL pertains only to nicotinic acid (supplement) resulting in: headache, itching, increased blood flow to skin, seen when intakes are above 100mg/day

Question 33

what are main functions, sources, deficiency symptoms/diseases, and toxicity symptoms/diseases of vitamin b6?

Answer 33

* functions * coenzymes needed for carbohydrate, protein and lipid metabolism * 100 chemical reactions that involve metabolism of amino acids adn protein * synthesis of neurotransmitters, conversion of tryptophan to niacin, breakdown of stored glycogen, synthesis of hemoglobin and white blood cells * deficiency * widespread symtopms: depression, vomiting, skin disorders, irritation of the nerves, anemia, imparied immune response * alcoholics susceptible * major sources are animal products and RTE breakfast cereals, as well as protein group * can be easily destroyed by heating and freezing * UL 100 milligrams * 2-6g/day 2mo+ results in irreversible nerve damage * walking difficulties, hand and foot tingling, numbness

Question 34

what are main functions, sources, deficiency symptoms/diseases, and toxicity symptoms/diseases of pantothenic (b5) and biotin (b7)?

Answer 34

* function * pantothenic * required for synthesis of coenzyme a, allowing for release of energy from carbs, lipids, and protein * widespread in food, deficiency unlikely * biotin * widespread symptoms of deficiency * foods rich in protein are sources, like egg yolks, peanuts, cheese * synthesized by intestinal bacteria * deficiency unlikely * in raw egg white, bound to avidin and absorption inhibited * no ul set

Question 35

what are main functions, sources, deficiency symptoms/diseases, and toxicity symptoms/diseases of folate (b9)?

Answer 35

* function * coenzymes help form DNA and metabolize amino acids * formation of neurotransmitters in brain * deficiency * immature cells can't divide in early phases of RBC synthesis * can't form new DNAm results in megaloblasts or a giant immature RBC * symptoms: inflammation of tongue, diarrhea, poor growth, mental confusion, depression, nerve function problems * maternal folate deficiency may result in: neural tube defects, spina bifida (improper closer of neural tube, anencephaly (absence of some/all of brain+skull) * major sources: green, leafy veggies as well as other vegetable, oj, dried beans, organ meats, RTE cereals, bread, and milk. susceptible to destruction by heat and oxygen * RDA: 400micrograms DV: same * UL: 1000 micrograms (synthetic) * large doses can mask signs of b12 deficiency

Question 36

what are main functions, sources, deficiency symptoms/diseases, and toxicity symptoms/diseases of vitamin b12 (cobalamin or cyanocobalamin)?

Answer 36

* requirements * requires a protien from salivary gland and stomach acid * absorption requires intrinsic factor: a protein like compound produced by the stomach that enhances vitaminb12 absorption in the ileum * functions * folate metabolism * b12 required to convert folate coenzymes to the active forms needed * maintains myelin sheath * deficiency * irregular muscular actions, impaired reflxes, paralysis, possibly death * pernicious anemia: macrocytic anemia + associated nerve degeneration resulting in paralysis and death * ususally caused by autoimmue disease that destroys the stomach cells that produce stomach acid * inadequate intake rare: susceptible: vegans, infants breastfed by vegetarians * major sources: organ meats, seafood, RTE cereals, milks, eggs

Question 37

what are main functions, sources, deficiency symptoms/diseases, and toxicity symptoms/diseases of vitamin c?

Answer 37

* functions * collagen formation * formation of other compounds like carnitine, serotonin and norepinephrine * antioxidant, can readily accept and donate electrons * absorption of iron * immune function * protect immune cells from being degraded by oxidant reactions * may reduce duration or severity of symptoms * deficiency * scurvy: bleeding gums, tooth loss, bruising and scaly skin * major sources: citrus fruits, strawberries, green peppers, cauliflower, broccoli, cabbage, papayas, romaine lettuce * brighter fruit or veggie = higher vitamic c content * rapidly lost in processing and cooking * excess consumption excreted by kidneys, decreasing absorption defiiciency * more than 2000mg/day may cause stomach inflammation and diarrhea

Question 38

what are main functions, sources, deficiency symptoms/diseases, and toxicity symptoms/diseases of choline and other vitamin like compounds?

Answer 38

* function * cell membrane structure, precursor for several phospholipids * single-carbon metabolism: sytnhesis of neurotransmitters, modifications of DNA during embryonic development, metabolism of homocysteine * prevention of birth defects * part of acetylcholine * lipid transport * major sources: soybeans, egg yolks, beef, cauliflower, almonds, peanuts. can be synthesized in body * AI 550mg for men and 425 for women * UL at 3.5mg/day