4 Flashcards
(117 cards)
1
Q
What foods have Lactose sugar?
A
milk
ice cream
other dairy products
2
Q
What makes up about half the sugar in honey?
A
Fructose
3
Q
Refined grain product that includes just endosperm
A
white bread
4
Q
What are some underlying conditions related to fasting hypoglycemia?
A
Excess alcohol consumption
Hormonal deficiencies
Tumors
5
Q
What is the treatment for Fasting Hypoglycemia?
A
Identifying and treating the underlying disease
6
Q
What are some of the FDA-approved Nonnutritive/Artificial sweeteners?
A
Sack-car-in, Ass-purt-tame, A-see-sul-fame-K
7
Q
Which substance has been added to enriched grains since 1998?
A
Folic acid
8
Q
What foods are Cellulose found in?
A
Wheat bran & Broccoli
9
Q
What layers are included in a kernal of whole grain?
A
10
Q
Bran
A
The outermost bran layer contains most of the fiber and are a good source of B vitamins, vitamin E and trace minerals
11
Q
Endosperm
A
Largest part of kernel
Made up of starch, protein, and small amounts of vitamins & minerals, compared to the bran
12
Q
Germ
A
Embryo located at the base of the kernel where spouting occurs
It is a source of oil and is rich in vitamin E
13
Q
What substances do fruits and milk naturally contain?
A
Vitamins, minerals, phytochemicals, and calories from the sugar
14
Q
Which carbohydrates are less sweet-tasting:
Complex or simple ?
A
Complex carbohydrates
(polysaccharides)
14
Q
What enzyme breaks down the Lactose disaccharide?
A
Lactase enzyme
14
Q
Where does Lactase break down Lactose?
A
Small intestine
14
Q
Which two dairy products contain less lactose than milk?
A
Cheese & Yogurt
15
Q
Which foods are high in Resistant Starch?
A
Legumes
Unripe bananas
Cold cooked potatoes
Cold cooked rice
Cold cooked pasta
16
Q
Which 2 Monosaccharides contain a cell’s genetic information?
A
Ribose & Deoxyribose
17
Q
Glyco-lysis
A
glyco = “glucose”
lysis = “to break down”
18
Q
What are two examples of a body protein’s job?
A
- Speed up a chemical reaction
- Contract a muscle
19
Q
Is protein stored in the body?
A
No
20
Q
How and when are ketones formed?
A
When insulin levels are low resulting in lack of glucose inside the cells
21
Q
When eating a meal of chicken, brown rice, and green beans when do the blood glucose levels begin to rise?
A
After 30-60 minutes
22
What do Disaccharides & Polysaccharides have to turn into before absorption?
Monosaccharides
23
What is an undigested carbohydrate that still has an impact on the GI tract and overall health?
Fiber
24
What is an essential fuel for **brain cells** and **red blood cells**?
Glucose
25
Can Fatty acids be used to make glucose?
No because it produces **two-carbon molecules** instead of the required *three*
Fatty acids make **ketones**
26
How does Carbohydrate *spare* protein?
Carbohydrate takes the job of **synthesizing glucose** and saves protein from using unnecessary energy
27
What happens when carbohydrate doesnt do its job in **synthesizing glucose**?
Protein goes out of his way to do it for Carbohydrate
28
If Carbohydrate isnt available to fully **access stored energy** **from fatty acids**, what else takes charge?
**Ketones**
29
During **starvation** or consuming a **low-carb diet**, *mild ketosis* can occur and cause which 4 symptoms?
1. Reduced appetite
2. Headaches
3. Dry mouth
4. Odd-smelling breath
30
When diabetes is left untreated, **severe ketosis** can develop and cause *what* results?
**Coma** or even **death**
31
Why are people with Diabetes so thirsty all the damn time?
Kidneys need more water to excreet additional glucose in the blood
32
What is the goal in treating diabetes?
Maintain blood glucose levels in normal range
33
Why is weight management: an important component of diabetes?
Excess body fat increases insulin resistance
34
What type of substance is insulin?
A protein hormone
35
What does a diet is **high in refined carbs** do?
Increases insulin needs
Insulin-producing cells made by the pancreas wear out over time
36
What occurs with Reactive hypoglycemia?
**Rapid** changes in blood glucose
37
How can teeth be exposed to carbohydrates for a prolonged amount of time?
* *_F_**requent snacking
* *_F_**oods that stick to teeth
* *_S_**ucking hard candy
* *_S_**lowly sipping soda
38
What does Insulin promote?
Fat storage
39
What are some food sources of **insoluble fiber** and cellulose?
Wheat & rye bran, broccoli, celery
40
What are some foods that contain soluble fiber?
legumes, oats, flaxseed, brown rice
41
What are bile acids made from?
Bile acids are made from **Cholesterol**
42
What is the singular of Diverticula?
Diverticulum
43
What do fiber and indigestable carbs do to the **feces**?
They add bulk & absorb water, making larger and softer feces
44
What are the effects of a **high-fiber meal**?
The **bulk** of a fiber-rich meal dillutes the contents. This dilution **slows** the **digestion** of food and **absorption** of nutrients, giving a sense of **fullness**
45
Why does glucose rise more slowly after a high-fiber meal rather than after a low-fiber meal?
Fiber **delays** the amount of **glucose** getting **absorbed** by the small intestine
46
What does additional carbohydrate provide?
An important source of energy
47
Why is there UL set for carb, fiber, or added sugar intake?
Because no specific toxicity is associated with high intake of any type of carbohydrate
48
Where do the majority of added sugars come from in the US?
Sugar-sweetened beverages
Reduce intake of Soda, energy drinks, sports drinks, sugar fruit drinks
49
How many **calories** & **fiber** does an apple provide?
Apple: ~80 Calories & 3.7g Fiber
1 cup: ~80 Calories & almost no fiber
50
What causes blood glucose levels to rise?
The energy from glucose
51
Acceptable Daily Intake (ADI)
Levels that should not be exceeded when using nonnutritive/artificial sweeteners
52
What are some unrefined sources of carbohydrate?
53
Why do foods high in added refined sugars contribute empty calories?
Refined sugars **no longer** contain the fiber, vitamins, minerals found in the **original** plant
54
3 **Disaccharides**
55
3 Monosaccharides
56
What are classified as **Simple** carbohydrates?
**Mono**saccharides & **Di**saccharides
57
What are classified as **Complex** carbohydrates?
**Poly**saccharides
58
3 Polysaccharides
59
Which molecule makes up Polysaccharides?
60
Steps involved in starch digestion?
Salivary amylase→Shorter poly’s
Pancreatic amylase→Di’s & Oligo’s
Microvilli→Mono’s
Microflora: Indigestible→Fatty acids & Gas
Excretion in feces→
Pancreatic amylase→Di’s & Oligo’s
Microvilli→Mono’s
Microflora: Indigestible→Fatty acids & Gas
Excretion in feces→
61
Is there any starch digestion in the stomach?
No, salivary amylase gets inactivated in stomach due to the acidic environment, so starch digestion gets **put on hold** until it reaches the small intestine
62
Even though disaccharides dont need much digestion, why cant they be absorbed in the mouth or stomach?
Because the enzymes that break downdisaccharides for absorption are only present on the surface of the intestinal **microvilli**
63
What does pancreatic amylase break down starch into?
Disaccarides and oligosaccharides
64
What 3 areas does the digestion of the complex carbohydrate, starch involve?
*Amylases* produced by the **salivary glands** and the **pancreas**
**Brush border** *enzymes* in the small intestine
65
What happens to the liquid environment once starch molecules reach the small intestine?
Bicarbonate ions **neutralizes** gastric juice, allowing enzymes to continue starch digestion
66
When does lactose in the colon cause gas and diarrhea?
When there's not have enough lactase **enzymes** to break down lac**tose**
67
What does lactose do once it reaches the large intestine?
Lactose **draws in** water and is **metabolized** by microflora, producing gas and cramping including diarrhea
68
Why do refined sugars and starches cause a **greater glycemic response** than unrefined carbs?
Sugars and starches consumed alone leave the stomach **quickly** and are **rapidly** digested and absorbed
69
What should one be aware of when switching to artificial sweeteners?
Artificial sweeteners just **replace** refined sugars
The switch **does not** help you lose weight
70
Aerobic Metabolism
Metabolism in the presence of oxygen. It can completely break down glucose to yield carbon dioxide, water, and energy in the form of ATP
71
Anaerobic Metabolism
Metabolism in the absence of oxygen
72
Autoimmune Disease
A disease that results from immune reactions that destroy normal body cells
73
Cellulose
A fiber made up of straight chains of glucose molecules
74
Diabetes Mellitus (aka Diabetes)
Disease of elevated blood glucose due to either **insufficient production** of insulin or **wearing out** of cells responding to insulin
75
Disaccharide
A carbohydrate made up of two sugar units
76
Diverticula
Outpouches that form at **weak points** due to pressure **exerted** when the colon **contracts**
77
Diverticulitis
Fecal matter can accumulate in diverticula, causing irritation, pain, and inflammation in the colon
77
Diverticulosis
A condition in which outpouches form in the wall of the colon
78
Enrichment
A **type of fortification** that adds back some, but not all, of the nutrients lost in processing.
The **addition of specific amounts** of thiamin, riboflavin, niacin, and iron to refined grains.
79
Fasting Hypoglycemia
Occurs when an individual has not eaten
80
Fiber
A type of complex carbohydrate that cannot be broken down by human digestive enzymes
81
Fortification
The addition of nutrients to foods
82
Gestational Diabetes
An elevation of blood sugar that is first recognized during pregnancy
83
Glucagon
Pancreas hormone for when blood glucose levels are low, signals **liver** cells to break down glycogen to glucose for release into the blood
84
Glucose
A monosaccharide that is the primary form of carbohydrate used to provide energy in the body and circulates in the blood
85
Glycemic Index
The glycemic index is the measure of how **much**, how **quickly**, and how **long** blood glucose *increases* after a food is consumed
86
Glycemic Load
Compares the effect that typical portions of food has on blood glucose
87
Glycemic Response
Measures how **quickly** and how **high** blood glucose levels rise after carbohydrate consumption
88
Glycogen
Storage form of carbohydrate in animals
Found in the liver and muscles
Not consumed in the diet
89
Glycolysis
An anaerobic metabolic pathway that splits glucose into two 3-carbon pyruvate molecules
1 glucose = 2 ATP molecules
90
Hemorrhoids
The swelling of veins in the rectal or anal area
91
Hypoglycemia
Abnormally low blood glucose levels
92
Insoluble Fiber
Fiber that does not dissolve in water and cannot be broken down by bacteria in the large intestine.
Cellulose, some hemicelluloses, lignin
93
Insulin
Pancreas hormone that allows glucose to enter cells and stimulates the synthesis of protein, fat, and liver & muscle glycogen
94
Insulin Resistance
Amount of insulin **secreted** is **reduced** resulting in cells losing their **sensitivity** to insulin
95
Ketoacidosis
A condition in which ketone levels can get high enough to increase the acidity in the blood that can lead to a coma and death
96
Ketone or Ketone Body
An acidic molecule thats **formed** when there's no carbohydrate to break down acetyl-CoA
97
Ketosis
High levels of ketones in the blood
98
Oligosaccharide
A carbohydrate made up of 3-10 sugar units
99
Photosynthesis
Converts carbon dioxide & water to glucose
100
Prediabetes
A condition in which glucose levels are above normal but not high enough to be diagnosed as diabetes
101
Reactive Hypoglycemia
Occurs in **response** to the **consumption** of high-carbohydrate foods
102
Resistant Starch
Starch that escapes digestion in the small intestine
103
Soluble Fiber
Fiber that dissolves in water or absorbs water and can be broken down by intestinal microflora.
Pectin’s, gums, some hemicelluloses
104
Starch
The storage form of carbohydrate in plants
It provides energy for plant growth and reproduction
105
Sugar Unit
Smallest molecule of sugar
106
Type 1 Diabetes
The form of diabetes caused by autoimmune destruction of insulin-producing cells in the pancreas, usually leading to absolute **insulin deficiency**
107
Type 2 Diabetes
The form of diabetes characterized by **insulin resistance** and relative (rather than absolute) **insulin deficiency**
108
Unrefined Food
Foods eaten either just as they are found in nature or with only minimal processing (cooking)
109
Whole-grain Product
Includes entire kernel of the grain: Germ, Bran, & Endosperm
110
How is blood glucose measured?
Milligrams per **deciliter** of blood
111
What is the normal blood glucose level before eating range from?
**70-100** mg / 100 ml (**1 dL**)
112
when is hunger stimulated?
When blood glucose drops
113
What is Ketoacidosis caused from?
Uncontrolled type 1 diabetes
