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NTRI 2000 > Exam 1: Chapter 4 > Flashcards

Exam 1: Chapter 4 Flashcards

1
Q 
Composed of carbon, hydrogen, oxygen 
fuel all cells of body 
important for brain, nervous system, and red bloods cells under physiological circumstances 
yields 4 kcal/g 
recommended 40-65% of total kcal/day
A

carbohydrates

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2
Q

usable form of carbohydrates

A

glucose

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3
Q

storage form of carbohydrates

A

glycogen

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4
Q

What foods contain carbohydrates?

A

grains, vegetables, fruits, dairy (milk, yogurt), protein (beans)

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5
Q

most carbohydrates found in _____ sources

- such as….

A

plant

- fruit, vegetables, legumes, grains

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6
Q

Plants use this to convert carbon dioxide, water, and sunlight into simple sugars and oxygen

A

photosynthesis

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7
Q

some carbohydrates found in ______ sources such as dairy

A

animal

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8
Q

regardless of source, all carbohydrates are derived from….

A

sun’s radiant energy

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9
Q

water taken up by plant roots donate hydrogen and oxygen
carbon dioxide taken up by leaves donates carbon and oxygen
solar energy from sun converts these molecules to ______

A

glucose

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10
Q

sugars, like monosaccharides and disaccharides are what?

A

simple carbohydrates

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11
Q

starch (digestible), fiber (indigestible) and glycogen, polysaccharides, are what?

A

complex carbohydrates

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12
Q

one sugar

simple sugar unit; most basic unit of carbs

A

monosaccharide

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13
Q

name the monosaccharides

A

glucose
fructose
galactose

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14
Q 
major monosaccharide in the body 
"dextrose" - blood sugar
from the breakdown of starches and disaccharides
half of the sucrose model 
we can make it 
primary fuel fro cells 
oxidation of this yields ATP
A

glucose

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15
Q

The synthesis of glucose from non-glucose precursors like lactose from working muscles
or glucogenic amino acids from body protein breakdown
or glycerol from triglyceride breakdown
should only be active in exercising or fasting state

A

gluconeogenesis

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16
Q

“fruit sugar”
- fruit, honey
most commonly consumed in sugar-sweetened beverages as high-fructose corn syrup
forms half of sucrose model
converted to glucose in the liver; unconverted is stored as fat

A

fructose

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17
Q

“milk sugar”
forms half of lactose model
converted to glucose in liver

A

galactose

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18
Q

name the disaccharides

what do they all contain?

A

sucrose
lactose
maltose
all contain glucose

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19
Q

table sugar

glucose + fructose

A

sucrose

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20
Q

formed when two monosaccharides combine

A

disaccharides

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21
Q

milk products

galactose + glucose

A

lactose

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22
Q

malt sugar
formed when starch is broken down to two glucose
glucose + glucose

A

maltose

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23
Q

contain over 1000 sugar units

“many sugars”

A

polysaccharides

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24
Q

the two forms of polysaccharides in plants

A

digestible starch and indigestible fiber

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25
Q

animal form of polysaccharide

A

glycogen

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26
Q

storage form of carbohydrate for animals and humans
structure similar to amylopectin
this in liver —> blood glucose
- 100 grams in the body
- 18 hours worth of glucose
this in muscle —> only used in that muscle cell
- 400 grams in the body

A

glycogen

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27
Q
  • stores glucose molecules in both amylase (long, straight chain of glucose) and amylopectin (highly branched glucose chain)
  • principle carbohydrate found in plants
A

digestible starch

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28
Q

two types of indigestible fiber

A

insoluble and soluble

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29
Q

indigestible fiber that…

  • does not dissolve in/ absorb water
  • not fermented by bacteria in the colon
  • aids in defecation and helps prevent diverticulosis
A

insoluble fiber

30
Q

indigestible fiber that….

  • dissolves in water
  • slows glucose absorption, lowers blood cholesterol
  • readily fermented by bacteria in colon
  • promotes healthy gut microbiome
  • promotes health of large intestine
A

soluble fiber (fermentable fiber)

31
Q

Fiber added to food that may provide health benefits

includes prebiotic - stimulates growth or activity of beneficial bacteria (probiotics) in the large intestine

A

functional fiber

32
Q

health benefits of fiber rich food?

A 
reduces risk of heart disease and stroke
reduces risk of diabetes
improves digestive tract health 
promotes healthy body weight
risk of colon and rectal cancer lowers with higher fiber intakes
33
Q

Recommended fiber intake

A

25 g/day for women

38 g/day for men

34
Q

What happens if there is an excess, too much, fiber?

A

constipation

35
Q

chelating agents that bind essential minerals

A

binders in fiber

36
Q

majority of CHO come from plant sources such as grains that have different forms based on amount they have been processed. these forms are…..

A

refined
enriched
fortified
whole

37
Q

nutrients have been removed

- grains are stripped of the nutrient rich bran and germ layer. leaving only the starchy endosperm

A

refined

38
Q

nutrients have been added to replace ones removed

A

enriched

39
Q

new nutrients have been added

A

fortified

40
Q

minimal or no-precessing; grain retains original nutrients

A

whole

41
Q

-slows glucose absorption —-> insulin release decreased —–> decreased cholesterol synthesis in the liver
inhibits absorption of dietary cholesterol
bile acid absorption rendered (bile acids made of cholesterol)
risk for cardiovascular disease and gallstones reduced
overall, blood cholesterol lowered
- what causes this?

A

soluble fiber

42
Q

2 classes of food sweeteners (used in food/beverage preparation to add flavor)
sucrose is the benchmark for comparison of these two

A

nutritive

non-nutritive/alternative/artificial

43
Q

high fructose corn syrup, honey, maple sugar, table sugar

  • kcal content varies
  • metabolized to glucose readily
  • sugar alcohols: 2.6 kcal/g, absorbed/metabolized to glucose slowly
A

nutritive

44
Q 
no kcal 
sugar substitues
substantially sweeter than sucrose
safety determined by FDA
Aspartame (in diet coke) : contains the amino acid phenylalanine and cat be consumed by people with PKU
A

alternative/non-nutritive/artificial

45
Q

Carbohydrate RDA based on amount needed tp supply brain and CNS without relying on ketones for energy

A

130 g/day for adults

46
Q

Average U.S. intake of carbohydrates is how many grams?
What percent of calorie intake is this?
What is the recommended calorie intake?

A

180 - 330 g
50%
45-65%

47
Q

it is recommended to focus carbohydrate intake on what foods?

A

fruits, vegetables, whole grains, and processed foods

48
Q

this carbohydrate digestion begins outside the body
it softens fibrous tissues
- when starches are heated starch granules swell (Soaking up water)
makes carbs easier to chew, swallow, and digest

A

cooking

49
Q 
where carb digestion begins
this is where salivary amylase from salivary glands breaks starches to disaccharides
prolonged chewing releases more amylase 
-short duration
minor contribution to digestion
A

mouth

50
Q 
acidic environment 
salivary amylase is deactivated here
there is no further starch digestion
- minor contribution to digestion 
peristalsis moves food to small intestine from here
A

stomach

51
Q

in this organ
Pancreas releases enzymes into the duodenum
this pancreatic amylase produces monosaccharides and disaccharides
This organ’s enterocytes release enzymes that break disaccharides into their respective monosaccharide
-maltase acts on maltose
-sucrase acts on sucrose
-lactase acts on lactose

A

small intestine

52
Q 
Monosaccharide absorption 
glucose and galactose
- what type of transport absorption into enterocyte?
- absorbed with what?
fructose
- what type of transport into enterocyte?
- attracts \_\_\_\_\_\_, diarrhea potential 
- some can be converted to \_\_\_\_\_
A 
glucose and galactose
- active absorption 
- sodium
fructose
- facilitated diffusion 
- water
- glucose
53
Q

Carbohydrate transport and metabolism
absorbed monosaccharides in enterocytes enter the _____ ______ for transport to the _____ which transforms fructose and galactose to glucose

A

portal vein

liver

54
Q

This organ can

  • release glucose into bloodstream to maintain blood sugar
  • store excess glucose as glycogen
  • store excess glucose as fat
A

liver

55
Q

In this organ

  • minor amount of dietary carbs go undigested so….
  • undigested carbs travel to the colon to be fermented by bacteria
  • bacterial fermentation produces acids and gases
  • short chain fats produces by bacteria are metabolized for energy by the bacteria
  • this may promote health for colon
A

large intestine

56
Q

deficient production of lactose enzymes
lactose in undigested and not absorbed
lactose is metabolized by large intestinal bacteria
- causes gas, bloating, cramping, discomfort in varied severity
- severe cases it is called _____ ______
prevalent mainly in Native American, Asian, African American ethnic groups

A

lactose maldigestion

lactose intolerant

57
Q

this occurs when your body’s immune system perceives proteins in milk as foreign invaders and mounts an allergic reaction

A

milk allergy

58
Q

After carbohydrates have been broken down or converted to glucose that can be used for…..

A

supplying energy
protein sparing
preventing ketosis

59
Q

Name this carbohydrate function
- Red blood cells need this because they use glucose only
and have no mitochondria
- Brain and CNS use glucose mainly but can use ketones
-muscle cells and peripheral tissues use glucose ( and byproducts of fat breakdown)

A

supplying energy

60
Q

byproducts of fat breakdown in the body during periods of starvation or low carb intake

A

ketones

61
Q

Name this carbohydrate function

- means supplying enough dietary carbs to prevent breaking down of body protein

A

protein sparing

62
Q

under adequate carb intake, _____ is used for
- building/maintaining body tissues
under low carb intake
- body makes glucose from it in gluconeogenesis
under starvation
- body pulls it from vital organs
- this results in weakness, poor function, and possible failure/death

A

protein

63
Q

breaking down fat stores for creation of usable form of energy (ketones)
occurs during prolonged fasting/starvation and low carb intake
- not enough glucose coming in via the diet so the diet breaks down fat stores into a metabolite the cells can use for energy
not dangerous for a normal person but it is for people with uncontrollable diabetes
what do carbohydrates do to this?

A

ketosis

carbohydrates prevent ketosis

64
Q

when blood glucose gets too high

confusion and difficulty breathing

A

hyperglycemia

65
Q

when glucose gets too low

dizziness and weakness, coma, death

A

hypoglycemia

66
Q

what two organs work together to control blood glucose?

A

pancreas and liver

67
Q

The liver stores glucose as _____

A

glycogen

68
Q

The pancreas produces 2 key hormones that are inversely related. What are they?

A

insulin

glucagon

69
Q

produced by pancreatic beta cells
released in fed state, when blood glucose is high
directs liver to store glucose as glycogen (glycogenesis)
directs muscle and adipose tissue to remove glucose from the bloodstream
prevents glucose from being made, prevents gluconeogenesis
LOWERS blood glucose

A

insulin

70
Q

produced by pancreatic alpha cells
released in the fasted state, when blood glucose is low
causes the breakdown of liver glycogen into glucose (glycogenesis)
promotes glucose being made in the body (gluconeogenesis)
RAISES blood glucose

A

glucagon

71
Q

additional hormone that controls blood glucose
released from adrenal glands in response to muscle activation/use (such as exercise)
“fight or flight” response
stimulates both liver and muscle glycogen breakdown
RAISES blood glucose

A

Epinephrine “Adrenaline

NTRI 2000 (6 decks)

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