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Nutrition 201 > Nutrition Chapter 5 > Flashcards

Nutrition Chapter 5 Flashcards

1
Q

What are the 3 types of carbohydrate?

A

sugar, starch, fiber

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2
Q

What are the 4 forms of carbohydrate?

A

monosaccharide
disaccharide
oligosaccharide
polysaccharide

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3
Q

What are monosaccharides?

A

simple carbohydrate - one sugar, C6H12O6
galactose, glucose and fructose, sugar alcohols and pentoses (ribose, deoxyribose)
Foods - honey, fruits

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4
Q

What are the sugar alcohols?

A

xylitol, sorbitol, manitol

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5
Q

What are disaccharides?

A

simple carbohydrate, two sugars C12H24O12
maltose (2 glucose), sucrose (glucose and fructose), lactose (galactose and glucose)
Foods - table sugar, milk products

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6
Q

What are oligosaccharides?

A

complex carbohydrates, 3-10 sugar units
raffinose and stachyose
Foods - onions, beans, broccoli

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7
Q

What are polysaccharides?

A

complex carbohydrate, hundreds of sugars

starch and fiber

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8
Q

How is the digestibility of carbohydrates determined?

A

Whether they are linked by an alpha or beta bond. Alpha are easier to digest

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9
Q

What are starch and glycogen?

A

digestible polysaccharides
starch - storage form of glucose in plants
glycogen - storage form of glucose in animals

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10
Q

What are the 2 types of starch?

A

amylose and amylopectin
amylose - linear structure
amylopectin - high-branched structure
Foods - potatoes, beans, breads, pasta, rice

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11
Q

What is fiber?

A 
indigestible polysaccharide
composed of cellulose, hemicelluose, pectins, gums and mucilages
can be soluble or insoluble
provides no appreciable energy
metabolized by colonic bacteria
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12
Q

What are sources of soluble fiber?

A

fruits, oats, barley, beans

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13
Q

What are sources of insoluble fiber?

A

whole grains, vegetables

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14
Q

How is fiber classified?

A

by its physical and chemical properties

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15
Q

What occurs during CHO digestion in the mouth?

A

salivary amylase breaks down starch

digestion is not appreciable

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16
Q

What occurs during CHO digestion in the stomach?

A

no digestion occurs in the stomach

HCl neutralizes the enzymes

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17
Q

What occurs during CHO digestion in the SI?

A

enzymes breakdown starch and disaccharides into monosaccharides

  • intestinal cells release disaccharidases
  • pancreatic amylase
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18
Q

What role does the pancreas play in CHO digestion?

A

releases sodium bicarbonate to neutralize acid and allow digestion to occur
releases enzymes

19
Q

How are the monosaccharides absorbed?

A

via facilitated or active absorption

20
Q

What occurs when monosaccharides are absorbed?

A

They are transported to the liver and converted to glucose for energy or stored as glycogen.

21
Q

How is fiber digested?

A

mouth - mechanical actions break it down
stomach - no digestion, but it delays gastric emptying
SI - no digestion, delays absorption of nutrients
LI - bacteria enzymes digest fiber, covert to fatty acids or gas

22
Q

What functions does fiber have in the LI?

A

holds water, regulates bowel activity, binds to bile, cholesterol and some minerals and carries them out of the body, enhances health of large intestinal cells

23
Q

How does fiber effect cholesterol?

A

enterohepatic circulation

24
Q

What is the recommended dietary fiber intake?

A

AI for women 25g
AI for men 38g
DV = 25g

25
Q

How much fiber does the average American intake?

A

13-17g

26
Q

What are problems of excessive fiber intake (chronic)?

A

need extra fluid
binds to some minerals
develop phytobezoars
fill the stomach of a young child quickly

27
Q

Carbohydrate Metabolism

A

energy - ATP from TCA cycle, ETC, glycolysis

stored - fat or glycogen

28
Q

What are problems with lack of dietary carbohydrate?

A

glycogenolysis (glucose released from glycogen stores)
gluconeogenesis (protein used as source of glucose)
ketosis (incomplete metabolism of fats leads to ketone production)

29
Q

What are the functions of carbohydrates?

A

provide energy
spare protein
prevent ketosis

30
Q

How is glucose regulated (homeostasis)?

A

major organs: pancreas and liver
major hormones: insulin and glucagon
other hormones: epinephrine/norepinephrine, cortisol, growth hormone

31
Q

What happens if glucose homeostasis isn’t achieved?

A

hyperglycemia (diabetes)

hypoglycemia

32
Q

What is insulin? What are its functions?

A

hormone released by the pancreas in response to high blood glucose
increases glucose uptake by the cells, promotes glycogen synthesis, reduces gluconeogenesis
net effect: lower blood glucose

33
Q

What is glucagon? What are its functions?

A

hormone released by the pancreas in response to low blood glucose
breaks down glycogen, enhances gluconeogenesis
net effect: raises blood glucose

34
Q

What is the function of epinephrine and norepinephrine?

A

raises blood glucose
fight or flight response
breaks down glycogen

35
Q

What is the function of cortisol and growth hormone?

A

raises blood glucose

increases gluconeogenesis

36
Q

What is the glycemic response?

A

refers to how quickly and how high blood glucose levels rise after eating and how quickly the return to normal

37
Q

What is the glycemic index?

A

blood glucose response of a given food compared to a reference food

38
Q

What is the glycemic load?

A

amount of CHO in a food x the GI

39
Q

What is the effect of a high glycemic load?

A

increases insulin output, insulin increases triglycerides, small LDL and fat synthesis
reduces satiety, muscles may become insulin resistant

40
Q

What is the recommended CHO intake?

A

45-65% of calories
RDA is 130g
need 50-100g to prevent ketosis
current intake is about 50% of kcal

41
Q

What is the recommend intake of added sugars?

A 
DGA = less than 6% of kcal
WHO = less than 10% of kcal
42
Q

What are the effects of a high sugar diet?

A

dental caries
high glycemic index
indirectly related to dev. of diabetes
nutrient deficiencies (low nutrient density, empty and excess kcal, soda replacing milk)

43
Q

What are the effects of starch and fiber?

A

reduces the risk of certain diseases

CVD, diabetes, obesity, some cancers, diverticular disease

Nutrition 201 (11 decks)

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