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DS > Lecture 13 > Flashcards

Lecture 13 Flashcards

1
Q

What are the functions of carbohydrates?

A
  1. Supplies energy.
  2. Protein sparing.
  3. Prevents ketosis.
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2
Q

What is the main source of energy for asians?

A

Rice.

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3
Q

What is the main source of energy for PI?

A

Cassava.

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4
Q

What is the main source of energy for African groups?

A

Cassava

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5
Q

What is the main source of energy for European groups?

A

Wheat/potatoes.

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6
Q

What is the main source of energy for Euro-american groups?

A

Wheat/potatoes.

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7
Q

What is the main source of energy for Native american groups?

A

Corn/maize.

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8
Q

What is the main source of energy for Andean?

A

Potatoes/rice.

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9
Q

What are the two types of carbohydrates?

A

Complex and simple.

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10
Q

What food comes under complex carbohydrates?

A

Starches and dietary fibre.

Starches = potatoes, bread, rice.

Dietary fibre = soluble: lentils, beans, oatmeal, psyllium.
insolubule: bran, bran flakes.

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11
Q

What food comes under simple carbohydrates?

A

Sugars.

Disaccharides = sucrose, maltose, lactose.

Monosaccharides = glucose, fructose and galactose.

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12
Q

What is a monosaccharide?

A

Smallest unit of sugar that contain aldehyde and ketone.

e.g. glucose, galactose or fructose.

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13
Q

Where can these monosaccharides be found?

A

Glucose = in food, major source of energy for cell.

Galactose = milk and dairy products.

Fructose = vegetables and fruit.

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14
Q

What is a disaccharide?

A

Two monosaccharides together a.k.a polysaccharides.

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15
Q

Describe disaccharides?

A

All have a glucose backbone.

e.g. sucrose (table sugar), lactose (found in milk products) and maltose (fermentation, alcohol production).

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16
Q

What is sucrose made of?

A

Glucose + fructose.

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17
Q

What is lactose made of?

A

Glucose + galactose.

18
Q

What is maltose made of?

A

Glucose + glucose.

19
Q

What are carbs?

A

Oligosaccharides and polysaccharides - glucose units.

20
Q

What is glycogen?

A

Storage form of glucose - in liver and skeletal muscles. Provides a rapid release of energy when needed.

21
Q

What is starch?

A

Storage form of glucose in plants. Found in cereal grains, root vegetables and legumes.

22
Q

Describe the glycogen molecule?

A

Contains hundreds of glucose units in branched chains. Each new glycogen molecule needs a special protein for the attachment of the first glucose.

23
Q

Describe the starch molecule?

A

A starch molecule contains hundreds of glucose molecules in either occasionally branched chains (amylopectin) or unbranched chains (amylase).

24
Q

Describe the digestion of starch in the mouth?

A

Salivary enzyme amylase begins to hydrolyse starch. Starch -> small polysaccharides, maltose.

25
Q

Describe the digestion of starch in the stomach?

A

HCl in the stomach deactivates amylase, thus stopping digestion.

26
Q

Describe the digestion of starch in the SI and pancreas?

A

The pancreas produces amylase which then turns starch -> small polysaccharides maltose.

The disaccharide enzymes (disaccharidases or oliogosaccharidisaes) on the surface of the SI cells hydrolyse the disaccharides into monosaccharides:

Maltose -> (maltase) Glucose + Glucose
Sucrose -> (sucrase)
Fructose + Glucose
Lactose -> (lactase)
Galactose + Glucose.

The intestinal cells then absorb the monosaccharides.

27
Q

Describe absorption of carbohydrates?

A

Primarily takes place in the SI. Glucose and galactose are absorbed by active transport. Fructose is absorbed by facilitated diffusion. The monosaccharides travel to the liver via the portal vein where galactose and fructose are converted to glucose.

28
Q

What are the symptoms for lactose malabsorption?

A

Bloating, abdominal discomfort and diarrhoea.

29
Q

What is the management of lactose malabsorption?

A

Removing milk products - lactose from the diet.
Increasing consumption of milk products gradually - do this for people with secondary malabsorption, do this once villi have recovered.
Spreading dairy intake throughout the day..
Use of enzymes.

30
Q

What is the cause behind lactose malabsorption (and symptoms)?

A

Due to genetics or could be bacterial infection where villi are flattened. There is a lot of sugar in the bowel, so water is drawn in (osmotic load) this can then cause diarrhoea. The bacteria then ferment the lactose, and produce gas (methane and hydrogen).

31
Q

What are complex carbohydrates?

A
  1. Whole meal bread, crumpets, muffins.
  2. Wholegrain breakfast cereal.
  3. Rice, pasta, noodles, couscous.
  4. Starchy vegetables - potato, corn, sweet potato.
  5. Legumes - beans, lentils.
  6. Fruit - fresh, tinned, dried.
  7. Dairy foods - milk, yoghurt.
32
Q

What are simple carbohydrates?

A
  1. Chocolate.
  2. Cake, muffins.
  3. Cookies/biscuits.
  4. Sweet pastries.
  5. Candies/lollies.
  6. Sweet/savoury sauces.
  7. Fruit juices.
33
Q

What is the recommended servings of carbohydrates?

A 
Pre-schoolers = 4 servings.
Children = 5 servings. 
Adults = 6 servings.
34
Q

Give examples of 1 serving of carbohydrates?

A 
1 medium slice of bread
1 roll
1 small pita pocket or tortilla
2 breakfast wheat biscuits
1/2 cup muesli
1/2 cup porridge
1 cup cooked pasta or rice
4 grainy crackers
1 cup plain popcorn
35
Q

Describe soluble dietary fibre?

A

Binds with fatty acids.
Prolongs stomach emptying time - feel fuller for longer.
Lowers total cholesterol and LDL cholesterol.
Fermented by bacteria - SFA.
Regulates blood sugar.

36
Q

Describe insoluble dietary fibre?

A

Soften stools as the plant fibres attract water.

Increase transit time.

37
Q

What is the recommended intake of carbohydrates?

A

Total = 45-65% of energy.
Simple sugars = 10% (in NZ) where as WHO is 5%.

Recommended 25g of sugar (6 teaspoons of sugar).

38
Q

What is glucose glycemic index?

A

100

39
Q

What do high GI diets cause?

A

High insulin response (peak) to reduce the blood glucose level. This will cause hunger and further snacking, which will cause more peaks and troughs.

40
Q

What do low GI diets cause?

A

Lower insulin response, and blood glucose has plateau. This will cause us to get fuller quicker and for longer.

DS (32 decks)

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