Carbohydrates

Question 1

What is the “Fed” state?

Answer 1

insulin from pancreatic beta cells (islets of Langerhans)

Question 2

When is Insulin is decreased?

Answer 2

-Lipolysis
-ketone formation
-gluconeogenesis
-glycogenolysis

Question 3

When does Insulin increase?

Answer 3

-lipogenesis
-protein synthesis
-Glycogenesis

Question 4

Lipogenesis

Answer 4

fat creation

Question 5

protein synthesis

Answer 5

the creation of proteins

Question 6

Glycogenesis

Answer 6

creation of glycogen

Question 7

what is the “Fasting” state ?

Answer 7

glucagon from pancreatic alpha cells

Question 8

what is “fight or flight”

Answer 8

epinephrine from adrenal medulla

Question 9

Define and explain carbohydrate structures and classifications

Answer 9

Carbohydrates are compounds containing C, H, and O. All carbohydrates contain C=O and -OH functional groups.

The classification of carbohydrates is based on four different properties: (1) the size of the base carbon chain, (2) the location of the CO function group, (3) the number of sugar units, and (4) the stereochemistry of the compound.

Question 10

True or False: Carbohydrates are hydrates of aldehyde or ketone derivatives based on the location of the CO functional group.

Answer 10

True

Question 11

the aldose form has a terminal carbonyl group (O=CH-) called an

Answer 11

aldehyde group

Question 12

the ketone form has a carbonyl group (O=C) in the middle linked to two other carbon atoms called a

Answer 12

ketone group

Question 13

Define and explain Monosaccharide

Answer 13

-are simple sugars that cannot be hydrolyzed to a simpler form.

These sugars can contain three, four, five, and six or more carbon atoms (known as trioses, tetroses, pentoses, and hexoses, respectively). The most common include glucose, fructose, and galactose.

Question 14

Define and explain Disaccharide

Answer 14

are formed when two monosaccharide units are joined by a glycosidic linkage.

On hydrolysis, disaccharides will be split into two monosaccharides by disaccharide enzymes located on the microvilli of the intestine.

Question 15

Define and explain Polysaccharides

Answer 15

are formed by the linkage of many monosaccharide units.

On hydrolysis, polysaccharides will yield more than 10 monosaccharides.

Question 16

True or False: some carbs are reducing substances

Answer 16

True, these carbohydrates can reduce other compounds. The carbohydrate must contain a ketone or aldehyde group. *******

Question 17

Discuss carbohydrates metabolism

Answer 17

Starch + Glycogen –> alpha-amylase + saliva and pancreatic juice —–> go into the gut by either maltose/sucrose/lactoce –> microvilli brush boarder help them get through and eneter the bloodstream

Monosaccharides get broken down into galactose/glucose/fructose in the gut–> transported across with the help of microvilli brush board and into the bloodstream

Question 18

Explain the process of digestion and absorption of dietary carbohydrates

Answer 18

Most of our ingested carbs are polymers such as starch and glycogen. With the help of salivary amylase and pancreatic amylase they are digested and converted to dextrins and disaccharides, then further hydrolyzed to monosaccharides (by maltase, sucrase and/or lactase in the gut.)

From there the monosaccharides are absorbed by the gut and transported to the liver by the hepatic portal venous blood supply.

Question 19

Explain the main transport routes and uptake of carbohydrates

Question 20

State the main physiologic functions of carbohydrates

Question 21

Explain the glucose pathways

Question 22

Explain the effect of hormones in regulation of blood glucose levels

Question 23

Discuss the maintenance of blood glucose levels in the “fed state” (parenteral) and “fasting state”

Question 24

Explain the formation and significance of hemoglobin A1c

Question 25

Discuss disease states and disorders associated with carbohydrate metabolism

Question 26

Explain etiology, symptoms, effects hyperglycemia

Answer 26

Hypoglycemia is an increase in plasma glucose levels.

In healthy patients, during hyper

Question 27

Type 1; Type 2, and gestational diabetes mellitus (GDM)

Question 28

Explain the diagnostic criteria for Type 1, 2 (impaired glucose tolerance and provisional) and GDM

Question 29

Explain etiology, symptoms, effects, and diagnostic criteria of hypoglycemia

Question 30

Discuss methodologies for carbohydrate determinations

Question 31

State the sample types required, reference interval, most common interfering substances/sources of error, and the usefulness of each for glucose testing

Question 32

Explain the usefulness of, patient preparation,and the procedure for a glucose tolerance test; include normal and diagnostic levels

Question 33

Discuss the usefulness of bedside or at home glucose monitoring devices; compare results to non-point-of-care analyzer results and include effects of whole blood vs plasma

Question 34

Explain usefulness of estimated average glucose (eAG)

Question 35

Explain the formation and significance of hemoglobin A1C

Answer 35

HbA1c > 6.5%

Question 36

Ketones

Answer 36

complication of uncontrolled diabetes mellitus
- acid-base imbalance
- can be life-threatening
- Acetone, acetoacetate, B-hydroxyutryrate