2-Carbohydrates

Question 1

Which and how many are the nutrient classes?

Answer 1

They are six: water,minerals,proteins.carbohydrates,vitamins, FAT

Question 2

Some functions of nutrients?

Answer 2

1. Provide energy sources
2. Maintaining a constant internal environment
3. Providing structural componenets for growth,development and maintenance
4. Reguating metabolic processes

Question 3

What we call essential and non-essential nutrients

Answer 3

Essential are the nutrients that must be taken by diet because our body cannot synthesize them.

Non-essential are the nutrients that we don’t have to worry about the quantity we eat, because our body produces them

Question 4

How many nutrients are essential?

Answer 4

45

Question 5

Which nutrients provide energy and which not?

Answer 5

Carbohydrates,Fat, Proteins–..provide energy(calories)

Minerals,Water,Vitamins…–do not provide energy(calories)

Question 6

Does alcohol provide energy?

Answer 6

Yes

Question 7

How can a food type be rated for its quality

Answer 7

Ther rate is based on the amount of essential nutrients in comparison to the amount of calories they provide

Question 8

Name some carbohydrate functions

Answer 8

1. Provide glucose, upon which brain and white, red cells rely as their sole energy source
2. Glucose can also be coverted in glycogen in muscle and liver for storage (glycogenesis)
3. Provide energy in order to facilitate body temperature and body metabolism
4. Work to save up protein. When there is enough fat and carbohydrates, protein is being saved to be used for its primary role which is of tissue synthesis
5. Reqired for proper fat metabolism.When there is too little amount of carbohydrates, products of fatty-acids called ‘ketone-bodeis’’ accumulate in the blood and might be harmful
6. eeded for structural compoundsin the body such as chondroitin sulffate, for development of cartilage,bone and nervous tissue.

Question 9

How can carbohydrates be classifies?

Answer 9

Carbohydrates can be classified from simple sugars(monosaccharides, dissacharides) to cmplex polysaccharides (starch, fibre)

Question 10

Which are the alcohol forms of glucose and fructose respectively?

Answer 10

Sorbiton and mannitol

Question 11

How many monosaccarides can a sugar, oligosaccharide,polysaccharide be made of

Answer 11

1-2
3-9
10 and more

Question 12

Which are the simplest monosaccharides?

Answer 12

glucose, fructose, galactose

Question 13

Which is the sweetest monosaccharide and where it can be found in?

Answer 13

Fructose and ca be found in honey and many fruits.

Question 14

What is special for galactose and form where it comes from?

Answer 14

It does not occur alone in nature and can be found iin dairy products and comes form the hydrolysis of lactose.

Question 15

Which is the energy storage for plants and animals respectively?

Answer 15

starch and glycogen

Question 16

Which are the major disaccharides and how they are formed?

Answer 16

Lactose maltose, sucrose

glucose+galactose= lactose
glucose+glucose=maltose
glucose+fructose=sucrose

Question 17

As what can starch be found?

Answer 17

It can be found as
amylopectin( Branched type of starch)
amylose(linear type of starch)

Question 18

Is starch digestibe/ un or both?

Answer 18

Amylopectin and amylose are digestible but there issome undigestible strach called ‘resistant starches’ in legumes

Question 19

Is fibre digestible,does it provide energy?

Answer 19

Fibre is undigestible and does not provide energy to human body

Question 20

What are the benefits for human body derived from fibre?

Answer 20

1. Promoting gastrointesteinal function and motility
2. Intefering with the absorption of dietary fat and cholesterol
3. Slowing the absorption of glucose to regulate insulin secretion

Question 21

In what kind of food can starch be found?

Answer 21

breakfast cerials
bread
pasta
crackers
rice etc

Question 22

Where can fibre be found?

Answer 22

Whole grain bread ,pasta,breakfast cerals
potatoes with skin
unpeeled vegetables
Whole cooked beans,peas etc

Question 23

Where can sugar alcoholes be found?

Answer 23

In plants and the food-industry

Question 24

Why we use sugar alcohols and where are they been digested?

Answer 24

We use them in food industry as sweteners ( chewing gums, oral products-non cariogenic), they are digested in the Large Intestine

Question 25

What happens if glucose exceed normal levels?

Answer 25

In this case, insulin is secreted and transforms glucose to glycogen.

Question 26

How human body uses glycogen for energy?

Answer 26

If the human body needs energy, then glucogen is secreted which can transform glycogen to glucose

Question 27

In adults: How much calories should come from carbohydrates? How much should the sugar intake be? How much fibre intake must be?

Answer 27

50% of calories should come from carbohydraes= 300g 5%=30g 30g/day

Question 28

What is the main characteristic of Diabetes Mellitus?

Answer 28

The main characteristic is the high levels of glucose(hyperglyceamia) in serum(blood)

Question 29

Which are the causes of Diabetes Mellitus

Answer 29

1. Insulin Resistance by cells (Insulin does not work properly) 2. Impaired insulin by the pancreas 3. and/or increased hepatic glucose production

Question 30

What can Diabetes Mellitus can cause?

Answer 30

Amputations Renal diseases Blindness

Question 31

What is the cause of Type 1 Diabetes Mellitus(T1DM) and what are the results?

Answer 31

The immune system destroys the B-cells of the pancreas by mistake, resulting in absolute deficiency in insulin. Glucose cannot be taken up by cells and rises in the blood above normal levels (hyperglycaemia). The excess is excreted in the urine and the body cells are 'starved' for energy, as there is no insulin to transform glucose to glycogen.

Question 32

How the human body tries to excrete the excess glucose?

Answer 32

Through urination

Question 33

What are the symptoms of T1DM?

Answer 33

``` polyphagia polydipsia polyuria wight loss dehydration electrolyte disturbances ```

Question 34

How a person can 'manage' T1DM?

Answer 34

Self-monitor blood glucose frequently Daily insulin injections A healthy diet monitoring the carboydrate intake Regular physical activity

Question 35

What is the poplarity of T2DM

Answer 35

T2DM acoounts for 90-95% of all diabetes cases and the incidence is increasing due to the inncreasing incidence of obesity

Question 36

In what can people with T2DM have defects in?

Answer 36

Secretion of insulin by pancreas Increased hepatic glucose production Defects in the action of insulin

Question 37

What are the symptoms of T2DM?

Answer 37

``` Family history of diabetes Obesity habiyual physical inactivity Previously identified as pre-diabetic hypertension of 140/90 HDL cholesterol equal or smaller than35mg/dL and/or triglycerides ore than 350mg/dL Ethinicity ```

Question 38

What is the current guidance in UK regarding T2DM?

Answer 38

Promotion of low glycaemic index (GI) food | Emphasis on benefits of regular exercise

Question 39

When can a food can be characterised by low high or medium GI?

Answer 39

low: GI less than 55 medium: GI between 55-69 high: GI more than 70

Question 40

In what does low GI food helps to?

Answer 40

It provides a small but clinically useful effect on medium-term glycemia (Low GI food can dicrease HbA1C by 0.43% !!