nutrition chaper2 carbohydrates
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- what is the most significant polysaccharide in the diet?
- starch
- starches found in what foods?
- grains, legumes, and in other vegetables. some fruits contain minute amts of starch also
- Cooking starches does what to them?
-
-improves flavor
-softens/ruptures the starch cells, making digestion easier - The US DRI's recommend that you get how much of total calories from CHO's?
- 45% - 65%
- another name for common table sugar?
- sucrose
- what two simple sugars make up sucrose?
- glucose and fructose
- another name for "milk sugar"
- lactose
- what common food is a form of sucrose?
- molasses
- what percentage of cow's milk is lactose?
- 4.8%
- what percentage of human milk is lactose?
- 7%
- what does milk sugar aid in the absorption of?
- calcium and phosphorus
- what is the main ingredient added to food made of glucose?
- corn syrup
- a near-synonym for glucose
- dextrose
- the degree to which fructose is found in fruit depends on what?
- the ripeness of the fruit
- other than fruit, what other common food contains fructose?
- honey
- what are the 3 simple sugars important to the human body?
- glucose, fructose, galactose
- Simple sugars are converted to_______ by enzymes and stored in the liver and muscles
- glycogen
- what does "saccharide" mean?
- (saccharum "sugar") A saccharide is a single sugar unit
- what are the two types of "simple sugars"
- monosaccharides and disaccharides
- another name for "complex sugars"
- polysaccharides
- why are CHOs called "quick energy" foods?
- because the body can rapidly break them down
- what are 3 practical reasons which accounts for the widespread popularity of CHO's?
-
-they are widely available and easily grown
-they are relatively low in cost
-they are easily stored - what do USDA surveys reveal about CHOs in the diet of Americans?
- that about 50% of the total Kcals come form CHOs, and is slightly higher for children
- What is the FDA's recommendation for added sugars?
- that they comprise no more than 25% of the total Kcals
- what do USDA surveys reveal about simple sugars in the diet of Americans?
- that they comprise 20%-40% of total Kcals
- what is the body's primary source of energy?
- CHO's
- what 3 things must be accomplished by any energy system to produce energy from a basic fuel?
-
-change basic fuel to refined fuel
-transport refined fuel to places which need it
-burn refined fuel in specialized equipment set up at these places - 3 essential life and health needs provided by CHOs?
-
-energy to do work
-building materials
-control agents - what needs to be present for CHOs to meet the needs of the body?
- other nutrients. no nutrient works alone
- another name for the process of chewing food
- mastication
- what's the first substance to begin chemical digestion of CHOs in the body?
- salivary amylase (aka ptyalin)
- what stops the action of salivary amylase?
- HCL in the stomach
- how much of the total CHOs might be typically broken down by salivary amylase?
- 20-30%
- what is food called after it leaves the stomach?
- chyme
- what does the old term "insulin-dependent diabetes" refer to?
- type 1 diabetes
- which type of diabetes has a strong genetic link?
- type 2 diabetes
- True or false? Persons with type 1 diabetes are usually overweight.
- False. persons with type 1 are usually thin
- Having type 1 diabetes places a person at a higher risk of developing this disorder.
- acidosis
- Type 1 diabetes is caused by what?
- an autoimmune destruction of the beta cells of the pancreas
- Type 1 accounts for what percentage of all diabetics?
- 5%-10%
- how does the onset and severity of type 1 diabetes compare to that of type 2?
- type 1 develops more rapidly and tends to be more severe and unstable than type 2
- at what age can someone develop diabetes type 1?
- at any age
- why was type one known as "juvenile onset diabetes"?
- because the onset is so sudden in children and adolescences
- what is the primary, and preferred, source of energy for the body (after digestion)?
- glucose
- what needs to be present for glucose to get into the cell?
- insulin
- according to the CDC, how many Americans have diabetes?
- 17 million which is 6.2%
- what is the normal findings for blood glucose?
- 10-110mg/dl
- what is the major hormone controlling levels of blood glucose?
- insulin
- what are the functions of insulin?
-
-helps transport glucose into the cell via insulin receptors
-helps change glucose to glycogen and store it
-stimulates the change of glucose to fat
-inhibits breakdown of fat and protein
-promotes uptake of amino acids by skeletal muscles
-influences burning of glucose - what does glucagon do?
- rapidly breaks down glycogen and, to a lesser extent, fat. it, thereby, raises blood sugar levels
- what is abnormal about the metabolism of someone with uncontrolled diabetes?
-
-glucose cannot enter cells, causing hyperglycemia
-fat formation is decreased
-fat breakdown is increased
-fat breakdown is incomplete, therefore ketones accumulate because of excess keytone formation
-acetone (a keytone) is present in urine
-protein tissues are broken down - what are the long term complications associated with diabetes?
-
-retinopathy
-nephorpathy
-cvd
-neuropathy - what is the #1 cause of new blindness in adults?
- diabetic retinopathy
- the #1 cause of end stage renal disease
- diabetes
- which ethnic groups have increased rates of diabetic nephropathy?
- Native Americans, African Americans, Hispanics
- what % of diabetics experience neuropathy?
- 60-70%
- what parts of the body are most often affected by diabetic neuropathy?
- the feet and legs
- what % of diabetics develop nephropathy?
- 20-30%
- what % of diabetics are affected by retinopathy?
- nearly all of the type 1 and up to 21% of type 2
- what 2 criteria are used to determine if a nutrient is "essential" or "nonessential"?
-
-if its absence will create a specific deficiency disease
OR
-if the body cannot produce it and must obtain it from diet
only one of the two need to be true to be considered "essential" - the 2 fatty acids known to be essential
-
-linoleic acid
-linolenic acid - in which foods is linoleic acid found?
- polyunsaturated vegetable oils
- in which foods is linolenic acid found?
- primarily in milk, soybeans, and flaxseed oil
- what is the DRI for linoleic and linolenic acids?
-
-linoleic is 17g/day for men, 12g/day for women
-linolenic is 1.6g/day for men, 1.1g/day for women - people in the US have maintained consumption of fats which comprises how much of the total Kcals?
- around 34%
- how much of the total Kcals of your diet should fats make up?
- 20-35%
- the name for the broad group of fats and fat-related substances is called_____.
- lipids
- fats are called "glycerides" because they are composed of what (2 things)
- glycerol and fatty acids
- what should you do to manage dislipidemia?
-
-reduce LDL cholesterol in diet
-increase HDL cholesterol in diet
-decrease triglycerides in diet - what is cellulitis?
- diffuse inflammation of soft or connective tissues
- what is the major cause of death among persons with diabetes?
- cardiovascular disease
- how does the rate of cardiovascular disease in diabetics compare with that of those without diabetes?
- CVD is 2-4 times more prevalent in diabetics than in the general population
- what are some comorbid risk factors for CVD?
- diabetes, hypertension, and dyslipidemia
- a type 1 diabetic who drinks should be reminded to do what when they drink?
- eat. food slows the absorption of alcohol
- what effect does alcohol have on blood glucose?
- alcohol lowers blood glucose levels
- a type 1 diabetic who drinks should not do what? (in regards to insulin)
- they should not increase the amount of insulin because the alcohol will also lower glucose levels
- individuals who have fasting blood sugar that falls between 110 and 126 are referred to as having ______.
- Impaired glucose tolerance or prediabetes
- what are the initial sign of diabetes?
-
-increased thirst
-increased urination
-increased hunger
-unintentional weight loss (type 1)
-unintentional weight gain (type 2) - the behavior of a person with hypoglycemia might resemble that of someone who is ________.
- drunk
- hypoglycemia can lead to _______.
- coma
- what lab results might you expect for a diabetic?
-
-glycosuria (sugar in urine)
-hyperglycemia
-abnormal glucose tolerance tests - what are 3 ways glucose is normally used in the body?
-
-burned in cells
-changed to glycogen
-changed to fat - what are the 3 hormones used to regulate blood sugar levels?
-
-insulin
-glucagon
-somatostatin - where are the hormones which regulate blood sugar secreted?
- they are secreted by the islets of Langerhans in the pancreas
- what are two conditions which cause type 2 diabetes?
-
-insulin resistance
-insulin deficit - in which age group is there an increasing trend in type 2 diabetes?
- children
- is there a difference in prevalence of diabetes among men and women?
- yes. women are more likely to have type 2 diabetes than men
- what are the typical findings for type 1 and type 2 diabetes patients concering levels of insulin?
-
-insulin is totally absent in type 1 diabetes
-excessive insulin is usually found in type 2 diabetes, but insulin can be normal or below normal - how is diabetes insipidus related to diabetes mellitus?
- only by name. diabetes insipidus is a much rarer and quite different disease caused by lack of ADH (antidiuretic hormone)
- in what year was the first patient treated with injected insulin?
- 1922
- what is the 6th leading cause of death from disease in the US?
- diabetes melletus
- how does the pancreas contribute to CHO digestion?
- by secreting a substance which enters the duodenum which contains pancreatic amylase
- what is the "brush border" and how is it significant to digestion?
- it is comprised of cells located on the microvilli of the intestinal tract which digestive enzymes attach to. these enzymes break disaccharides into monosaccharides
- CHOs provide how many Kcals/g?
- 4 Kcals/g
- what function do CHOs serve in regards to proteins and fats?
- they help regulate protein and fat metabolism
- in regards to glucose, how is the brain different than most of the body?
- it has no stored glucose. it is more dependent on blood sugar levels for proper functioning
- what is the heart's preferred food? what is it's back up food?
-
-its preferred food is fatty acids
-its back up food is glycogen - what can be problematic about too much fiber? (2 things)
-
-sudden increases can cause gas, bloating, and constipation
-excessive amounts can trap small amts of minerals and prevent absorption into GI tract - whole grains provide a "special package" of what?
-
-complex CHOs
-fiber in coating
-abundance of vitamins/minerals - the RDI of fiber for those 50 years old or younger is?
-
38g/day for men
25g/day for women - the RDI of fiber for those over 50 years old is what?
-
30g/day for men
21g/day for women - what function does lignin perform in digestion?
- it binds with bile acids and cholesterol in intestines
- is lignin water-soluble?
- no....it is insoluble
- what is the main source of cellulose in the diet?
- stems and leaves of vegetables and the coverings of seeds and grains
- is cellulose water-soluble?
- no. it is insoluble
- what is the name of the substance referred to as "animal starch"?
- glycogen
- how does glycogen come to be in the body?
- it is produced in the liver. practically none is found in the diet
- what are the normal findings for blood glucose?
- 70-110mg/dl
- what are some conditions of the pancreas which might lead to secondary diabetes?
-
-any condition causing damage to the pancreas can cause diabetes
-tumors
-acute viral infections
-pancreatitis
-cystic fibrosis
-alcohol abuse
-pancreatic surgery
-chronic pancreatic insufficiency - what is one of the leading causes of chronic pancreatitis?
- alcohol abuse
- what functions do noncellulose polysaccharides perform in digestion (4 of them)?
-
-absorb water and swell to larger bulk, thus slowing the emptying of the stomach
-binding gile acids in intestines (including cholesterol)
-providing bulk for normal muscle action
-providing fermentation materials on which bacteria can work - why can't humans digest dietary fiber?
- because we lack the necessary enzymes