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NTDT 200 > Chapter 4(Part 2) > Flashcards

Chapter 4(Part 2) Flashcards

1
Q

What type of diffusion do through glucose and galactose go through?

A

facilitated diffusion which requires a carrier

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2
Q

When is lactase activity the highest?

A
  • immediately after birth

- declines with age

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3
Q

Symptoms of Lactose Intolerance

A
  • not enough lactase which means lactose is not digested
  • which attracts H20
  • causing bloating, abdominal distention, gas, diarrhea
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4
Q

Prevalence of Lactose Intolerance

A

80% - Southeast Asians and Native Americans

75%-African-Americans

70%- Mediterranean people

50%-Hispanic

20%-Caucasians

10%- Northern Europeans

30-50 million in the U.S.

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5
Q

How to lactose intolerance?

A
  • manage dairy consumption
  • many consume 6 grams
  • increase milk products gradually, take with other foods, or spread out
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6
Q

What kind of products improve lactose intolerance?

A

-fermented milk products( yogurt, kefir(fermented milk)

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7
Q

What does eating fermented mil products not mean?

A

-reappearance of a missing enzyme

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8
Q

Why are hard cheeses tolerable?

A
  • because most of the lactose is removed

- lactose declines as cheese ages

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9
Q

Potential Nutrient Deficiencies for Lactose Intolerance

A
  • riboflavin
  • Vitamin D
  • calcium
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10
Q

Lactose Sources

A

-breads
-cereals
-breakfast drinks
-salad dressings
-cake mixes
medications

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11
Q

What stores 1/3 of glycogen?

A

liver

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12
Q

What process happens after meals?

A
  • blood sugar goes up

- condensation links excess glucose into glycogen

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13
Q

What process happens in between meals?

A
  • blood goes down

- hydrolysis breakdown of glycogen for release of glucose when needed

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14
Q

What stores 2/3 of the glycogen?

A

muscles

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15
Q

What is the preferred source for glucose?

A
  • brain nerve cells

- developing red blood cells

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16
Q

How long do supplies of glucose last?

A

-lasts 1/2 day during rest

few hours with activity

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17
Q

What can fat not be converted to?

A

-glucose

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18
Q

Gluconeogenesis

A

conversion of protein to glucose

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19
Q

What prevents PRO use of energy?

A

-only adequate dietary CHO intake

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20
Q

Protein Sparing Action of Cho

A

is providing energy that allows protein to be used for main purposes

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21
Q

With less CHO what happens….

A

fat takes an alternate pathway

22
Q

Fat fragments combine to form what

A

ketones

23
Q

Ketone Body

A

formation used as alternated energy source

24
Q

Ketosis

A

ketone production exceeds its use, accumulates in blood

-disturbs acid-base balance

25
Q

What are crabs needed for in relation to ketones and protein sparing action?
-what amount?

A

needed for protein sparing and prevention of ketosis

-50-100g

26
Q

What are the 2 extra glucose situations?

A
  • fat conserved

- fat created

27
Q

Fat Conserved

A

-body uses more glucose than fat for fuel

28
Q

Fat created

A

liver breaks down extra glucose ad turns to fat

29
Q

Why is the liver a source of blood glucose?

A
  • glycogen breakdown

- storage bank

30
Q

Where does the glucose we need come from?

A

the food we eat and the glycogen bank

31
Q

What is the purpose of insulin?

A

to lower blood sugar levels

-brings glucose out of storage

32
Q

What is the purpose of glucagon and epinephrine/stress

A

-to increase blood sugar levels

33
Q

Blood Glucose Ranges

A
  • Normal: 70 to 100 mg/dl
  • Prediabetes: 100-125 mg/dl
  • Diabetes: >126 mg/dl
34
Q

What does dietary CHo not do?

A

cause diabetes

35
Q

Points on Type 1 Diabetes

A

less common

  • commonly occurs in childhood
  • pancreas loses ability to make insulin

-insulin injections or pump

(no oral because your body would break it down)

36
Q

Autoimmune Disorder

A

-body develops antibodies to its insulin and destroys pancreatic cells

37
Q

Points on Type 2

A
  • most prevalent
  • insulin resistance

-muscle and adipose cells cannot remove glucose from blood

38
Q

Hyperinsulinemia

A

too much insulin in blood

39
Q

Causes of Type 2

A
  • obesity
  • poor diet
  • smoking
  • aging
  • inactivity
40
Q

Polyphagia

A

hunger and excessive eating

41
Q

Polyuria

A

frequent urination

42
Q

Polydipsia

A

excessive thirst

43
Q

Chronic Complications

A
  • blurry vision
  • poor circulation
  • blood vessel and nerve damage
  • atherosclerosis(plaque in artery walls)
44
Q

Recommendations for diabetes

A

consistent intake

-less than 200mg cholesterol / 7% sat fat

45
Q

Recommendations for Type 1

A
  • adjust insulin to accommodate meals, physical activity and health status
  • Nutrition therapy-CHO Counting
46
Q

Recommendations

A

diet and regular moderate physical activity

47
Q

Hypoglycemia

A

-blood glucose drops below normal

  • rare in healthy
  • replace refined carbs

-increase fiber rich CHO
adequate protein with meals
-smaller frequent meals(6)

48
Q

Glycemic Response

A

-how quickly glucose is absorbed after meals, how high blood glucose rises and how quickly it returns to normal

49
Q

What is the ideal glycemic response?

A

low glycemic response

50
Q

Low Glycemic Response

A

-slow absorption
modest rise in blood glucose
-smooth return to normal level

51
Q

High Glycemic Response

A

-fast absorption , surge in BG, overreaction, plunges glucose Glucose below normal level

(good for athletes)

NTDT 200 (17 decks)

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