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NCM 105 Nutrition > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

Recommended dietary allowance OF CARBOHYDRATES for adults and children

A

130 grams

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2
Q

how many percentage of carbohydrates should be in food?

A

45 – 65%

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3
Q

what would happen if carbohydrate intake is greater than the carbohydrate required

A

excess would be stored in the liver or in tissues as fat.

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4
Q

give 5 functions of the digestive system

A 
o I –– ingestion 
o D –– digestion 
o E –– excretion 
o A –– absorption 
o S –– secretion
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5
Q

where does carbohydrate metabolism start?

A

carb metabolism begins with the mouth

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6
Q

where does protein and fats metabolism start?

A

stomach

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7
Q

stomach provides what intrinsic factor?

A

Vitamin B-12

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8
Q

why is bile production necessary?

A

for emulsification of 9kcal/g of fats

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9
Q

where does Absorption of the rest of vitamins occur?

A

Small Intestine (Jejunum and Ileum)

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10
Q

Give ABCD function of liver

A

o A – Absorption (ADEK and fat)

o B – Bile production & Emulsification of fats

o C – Conversion of by-product of protein

o D – Drug detoxification

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11
Q

what problem would occur if there is a problem in the liver with regards to bile production and emulsification of fats?

A

steorhhea- dirty white/ oil feces dahil di well digested yung fats

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12
Q

give 4 functions of Carbohydrates

A
  1. Glucose for Energy
  2. Protein Sparing
  3. Preventing Ketosis
  4. Making Other Compounds
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13
Q

Primary function of glucose is to provide

A

energy for the cells.

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14
Q

what is burned more efficiently than protein and fat?

A

CARBOHYDRATES

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15
Q

Brain is totally dependent on?

A

glucose

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16
Q

All digestible carbohydrates provide how many calories?

A

4cal/g.

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17
Q

explain the effect of Consuming adequate carbohydrates to energy needs for proteins

A

has the effect of ‘sparing protein’ from being used for energy, leaving proteins available to do its special functions.

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18
Q

what happens to fat oxidation and what forms when there is inadequate amount of glucose intake?

A

fat oxidation prematurely stops at the intermediate step of ketone body formation.

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19
Q

Increased production of ketone and accumulation in blood stream may result to the ff:

A

➜Nausea, fatigue, loss of appetite, and ketoacidosis

➜ Dehydration and sodium depletion

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20
Q

what other compounds does carbohydrates make?

A

Glycogen

Nonessential Amino Acids

Carbohydrate-containing Compounds

Fat

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21
Q

Liver and muscles pick up extra glucose molecules and join them together to form what?

A

glycogen that will be quickly released to the blood stream once needed.

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22
Q

what happens with glucose if there is an adequate supply of essential amino acids available?

A

body can use essential amino acids and glucose to make nonessential amino acids.

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23
Q

Body can convert glucose to other essential carbohydrates like:

A

➜RNA & DNA
➜Keratin Sulfate
➜Hyaluronic Acid

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24
Q

Any glucose remaining after the 3 processes mentioned will be converted by the liver to? and will be stored where?

A

triglycerides and will be stored in the body’s fat tissues.

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25
Q

contains 1 or 2 sugar molecules

A

Simple Sugars

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26
Q

quick energy sources

A

Simple Sugars

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27
Q

comes from sugar

A

Simple Sugars

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28
Q

do not usually supply any other nutrients or fiber.

A

Simple Sugars

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29
Q

types of simple sugar that is Absorbed as it is without undergoing digestion.

A

Monosaccharides

Glucose, Fructose, Galactose

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30
Q

Sugar to which the body converts all other digestible carbohydrate.

A

Glucose

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31
Q

-Circulates through the blood to provide energy.

A

Glucose

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32
Q

Simplest sugar

A

Glucose

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33
Q

“Blood Sugar”

A

Glucose

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34
Q

other name for glucose

A

Dextrose (70)

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35
Q

give 7 sources of glucose

A 
o Fruit 			
o Vegetable
o Corn syrup 
o Cornstarch 
o Honey (carbs, sugars)
o Raisins (Carbs,potassium)
o Dried Fruit(Potassium and Vitamin A)
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36
Q

“fruit sugar”

A

Fructose (170)

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37
Q

Sweetest of all sugar

A

Fructose (170)

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38
Q

-Often added to food because it is cheap and enhances taste.

A

Fructose (170)

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39
Q

give sources of fructose

A

Fruit, Honey, and Some Vegetables.

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40
Q

Doesn’t appear in appreciable amount in foods.

A

Galactose (60)

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41
Q

Significant only as it combines with glucose to form lactose.

A

Galactose (60)

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42
Q

Glucose + Fructose

A

Sucrose (100)

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43
Q

“table sugar or sugar”

A

Sucrose (100)

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44
Q

From sugarcane and sugar beets into white brown, confectioners, and turbinado sugars.

A

Sucrose (100)

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45
Q

Glucose + Glucose

A

Maltose (50)

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46
Q

Added to foods for flavoring (eg. Malted milk shakes

A

Maltose (50)

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47
Q

“Malt Sugar”

A

Maltose (50)

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48
Q

-added to beer for color.

A

Maltose (50)

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49
Q

Intermediate in starch digestion.

A

Maltose (50)

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50
Q

Glucose + Galactose

A

Lactose (40)

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51
Q

“Milk Sugar”

A

Lactose (40)

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52
Q

Found naturally in milk

A

Lactose (40)

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53
Q

Enhances absorption of Ca and promotes growth of GI flora for production of Vitamin K.

A

Lactose (40)

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54
Q

Least sweet of all sugars.

A

Lactose (40)

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55
Q

composed of hundreds to thousands of glucose molecules linked together.

A

Complex Sugars (polysaccharides)

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56
Q

why does polysaccharides do not taste sweet?

A

composed of hundreds to thousands of glucose molecules linked together.

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57
Q

Supply longer lasting energy, as well as other nutrients and fiber that the body needs.

A

Complex Sugars (polysaccharides)

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58
Q

Better choice for healthy diet.

A

Complex Sugars (polysaccharides)

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59
Q

3 types of Complex Sugars

A
  1. starch
  2. glycogen
  3. fiber
    `
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60
Q

3 types of Complex Sugars

A
  1. starch
  2. glycogen
  3. fiber
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61
Q

3 types of disaccharides

A

sucrose
maltose
lactose

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62
Q

3 types of monosaccharides

A

glucose
fructose
galactose

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63
Q

Glucose not used by plant for immediate energy is stored in this form.

A

Starch

64
Q

-Storage form of glucose in plants.

A

Starch

65
Q

give examples of starch

A 
Bread, 
cereals, 
pasta, 
rice, 
potatoes, 
beans, and chestnuts.
66
Q

Storage form of glucose in animals and humans.

A

Glycogen

67
Q

why does liver breakdown glycogen and release glucose in the blood stream between meals?

A

➜Maintain normal blood glucose level

➜Provide fuel for tissues.

68
Q

Miniscule amounts pf glycogen only are found in

A

scallops and oysters

69
Q

fibers are often referred to as

A

Fibers

70
Q

Cannot be digested by human enzymes.

A

Fibers

71
Q

Found only in plants as a component of plant cell walls or intercellular structure.

A

Fibers

72
Q

5 types of fibers

A
  1. SOLUBLE
  2. INSOLUBLE
  3. dietary
  4. functional
  5. total
73
Q

differentiate SOLUBLE and INSOLUBLE fibers

A
  1. Insoluble Fiber –– nondigestible carbohydrates that do not dissolve in water.
  2. Soluble Fiber –– nondigestible carbohydrates that dissolve to a gummy, viscous texture.
74
Q

types of soluble fiber

A
  • Pectin,
  • vegetable,
  • gums,
  • psyllium,
  • mucilage.
75
Q

what happens to soluble fiber when mixed with water

A
  • Dissolves in water

- forms a viscous gel

76
Q

what to type of fiber to use for Diarrhea patients?

A

Soluble Fiber

77
Q

what to type of fiber to use for Hypertensive patients?

A

Soluble Fiber

78
Q

what to type of fiber to use for Predisposed for diabetes patients?

A

Soluble Fiber

79
Q

Physiologic

effects of using soluble fiber

A
  • Slow gastric emptying time
  • Feeling of fullness.
  • helps regulate blood glucose level because it delays and blunt rise in
    glucose after eating.
  • Lower serum cholesterol.
80
Q

what fiber has a physiologic effect of

Slow gastric emptying time ?

A

soluble fiber

81
Q

what fiber has a physiologic effect of Feeling of fullness

A

soluble fiber

82
Q

what fiber has a physiologic effect of

A

soluble fiber

83
Q

what fiber has a physiologic effect of regulate blood
glucose level because it
delays and blunt rise in glucose after eating?

A

soluble fiber

84
Q

what fiber has a physiologic effect of Lower serum cholesterol?

A

soluble fiber

85
Q

Sources of soluble fiber?

A
  • Dried peas and beans
  • Lentils, Oats
  • Certain fruits, vegetables
  • Barley, beans, figs, prunes,
    and sweet potatoes.
86
Q

what type of fiber is Dried peas and beans?

A

soluble fiber

87
Q

what type of fiber is Lentils, Oats ?

A

soluble fiber

88
Q

what type of fiber is Barley, beans, figs, prunes,

and sweet potatoes

A

soluble fiber

89
Q

what type of fiber is Whole wheat bread or

cereals?

A

insoluble fiber

90
Q

what type of fiber is Lentils, apple, avocado,

and strawberries?

A

insoluble fiber

91
Q

Types of insoluble fiber?

A

Cellulose,
many hemicelluloses, lignans,
psyllium.

92
Q

what happens to insoluble fiber when mixed with water?

A 
-Does not dissolve in 
water.
-acts like a sponge in 
the intestine to soak 
water.
93
Q

what to type of fiber to use for constipated

patients.

A

Insoluble Fiber

94
Q

physiologic effects of insoluble fibers

A
  • Increase stool bulk.
  • Promote laxation
  • Prevent constipation.
  • Supports gut health.
95
Q

what fiber has a physiologic effect of Increase stool bulk?

A

Insoluble Fiber

96
Q

what fiber has a physiologic effect of Promote laxation?

A

Insoluble Fiber

97
Q

what fiber has a physiologic effect of Prevent constipation?

A

Insoluble Fiber

98
Q

what fiber has a physiologic effect of Supports gut health?

A

Insoluble Fiber

99
Q

what type of fibers are carbohydrates and lignin that are natural
and intact components of plants that cannot be digested by
human enzymes?

A

Dietary Fiber

100
Q

consists of extracted or isolated
nondigestible carbohydrates that have beneficial
physiologic effects in humans

A

Functional Fiber

101
Q

sum of dietary fiber and functional fiber.

A

Total Fiber

102
Q

daily fiber recommendations for Men, age 50 and under

A

38 grams per day

103
Q

daily fiber recommendations for Women, age 50 and under

A

25 grams per day

104
Q

daily fiber recommendations for Men, over 50

A

30 grams per day

105
Q

daily fiber recommendations for Women, over 50

A

21 grams per day

106
Q

how many grams does 1 slice of whole-wheat bread have?

A

3 grams of fiber

107
Q

how many grams does 1 cup of cooked oatmeal have?

A

4 grams of fiber

108
Q

how many grams does 1 cup of cooked black beans have?

A

15 grams of fiber

109
Q

what are caloric sugars and syrups added to foods during

processing preparation or consumed separately?

A

Added sugars

110
Q

what source of carbohydrates can be whole and refined?

A

Grains

111
Q
  • Consist of the entire kernel of grain.

- Must have same proportion of original 3 parts.

A

Whole Grains

112
Q

are the 3 parts of whole grains?

A

bran
endosperm
germ

113
Q

what nutrients does bran contain?

A 
antioxidant, 
iron,
 zinc, 
copper, 
magnesium,
 B vitamins
114
Q

what nutrients does

Endosperm contain?

A

-supplies starch, protein

-and small amounts
of vitamins and minerals.

115
Q

what nutrients does

germ contain?

A

B vitamins,

Vitamin E,

antioxidant,

phytochemicals,

unsaturated fat.

116
Q

what makes makes whole wheat flour more

susceptible to rancidity than refined flour.?

A

Unsaturated fat

117
Q

in refined grains what parts of the kernel is removed?

A

bran and germ

118
Q

what is Refined Grains rich in?

A

starch

119
Q

what does Refined Grains lack in?

A

fiber, B vitamins, Vitamin E,
trace minerals, unsaturated fat and most
phytochemicals.

120
Q

what happens when refined grains undergo enrichment?

A

restores some B vitamins and iron to levels

prior to processing.

121
Q

Enriched grains are also required to be fortified with?

A

folic acid to reduce risk of neural tube defects

122
Q

process of adding nutrients that are not naturally present

in food or is not present in significant amounts

A

Fortified

123
Q

examples of fortified food

A

Milk with Vitamin D,

Salt with iodine,

Fruit juice with calcium,

Water or toothpaste with fluoride,

Flour with Folic Acid

Bread with Niacin.

124
Q

explain glycemic response

A

o How quickly the glucose level rises;

o How high it goes, and

o How long it takes to be back to normal.

125
Q

Effect a food has on the blood glucose concentration.

A

GLYCEMIC RESPONSE

126
Q

factors affecting glycemic response

A
  • Amounts of fat, fiber, and acid in the food.
  • The degree of processing
  • Method of preparation
  • Amount eaten
  • Degree of ripeness
  • Whether other foods are eaten at the same time.
127
Q

A numeric measure of the glycemic response of 50g of a

foods sample.

A

GLYCEMIC INDEX

128
Q

what happens when glycemic index is high?

A

glycemic response is also high

129
Q

CARBOHYDRATES IN HEALTH PROMOTION

A
  1. Increase Whole Grains
  2. reduce sugars
  3. Prevent dental caries
130
Q

ways to reduce sugars

A

Limit all sugars

Consider Sugar Alternatives

131
Q

2 sugar Alternatives

A

polyols or sugar alcohol

nonnutritive sweeteners

132
Q

why is Whole grains is more recommended than refined grains?

A

due

to its health benefits.

133
Q

Whole grains are known for maintaining?

A

GI functions.

134
Q

whole grains should be served for how many amounts?

A

o ½ of servings or

o Minimum of 3 servings per day.

135
Q

health benefits of whole grains

A 
o Essential fatty acids 
o Antioxidants
o Vitamins 
o Minerals 
o Phytochemicals
136
Q

give benefits of increase in whole grains

A
  1. CARDIOVASCULAR DISEASE prevention
  2. for CANCER
  3. prevention of TYPE 2 DIABETES
  4. WEIGHT MANAGEMENT
  5. GASTROINTESTINAL FUNCTION
137
Q

CARDIOVASCULAR DISEASE –– various components of

whole grains may work synergistically to influence?

A

cholesterol levels, blood pressure, blood clotting, and

insulin sensitivity

138
Q

what is nutritional suggestion for the primary

prevention of diabetes for grain consumption?

A

half of grain

consumption would be whole grain.

139
Q

how does whole grain help in lowering the risk of

obesity and weight gain?

A

o Less calorically dense than refined foods.

o High in bulk (they take longer to consume)

o Prolong gastric emptying

140
Q

GASTROINTESTINAL FUNCTION –– fiber in whole grains are

credited with promoting regularity by?

A
  • increasing stool bulk

- shortening transit time.

141
Q

Dilemmas for Intake of Whole Grains

A
  • It is too expensive.
  • Availability
  • The client does not prefer the taste.
  • Clients are not knowledgeable enough on what foods to
    eat.
142
Q

As nurses, it is our responsibility to educate the client about:

A
  • Health benefits

- Preventing weight gain and diseases.

143
Q

Whole wheat bread for white bread

Brown rice for white rice

Whole wheat pasta or half wheat for white pasta.

Whole wheat tortillas for flour tortillas

Half of white flour with whole wheat flour or oats.

Whole wheat breadcrumbs for white crumbs.

Whole corn meal for refined corn meal

A

substitute

144
Q

Ready-to-eat whole grain cereal
Whole grain baked tortilla chips
Popcorn

A

Snack On

145
Q

Barley, brown rice, or bulgur to soups, stews, bread stuffing,
and casseroles

A handful of oats or whole-grain cereal to yogurt

A

Add

146
Q

Sugar intake should be limited to?

A

25% or less of all calories

consumed per day

147
Q

ways to limit added sugar

A

refer to notes

148
Q

type of sugar alternative used as sweeteners but are not true sugar;
derived from hydrogenated and fermented sugars and starches.

A

Polyols/ Sugar Alcohol

149
Q

type of sugar alternative Not fermented by mouth bacteria so they do not cause
dental caries.

A

Polyols/ Sugar Alcohol

150
Q

type of sugar alternative that is Noncariogenic, so they are often used in items held in
mouth (gums)

A

Polyols/ Sugar Alcohol

151
Q

type of sugar alternative is Considered low calorie sweetener because they are
incompletely absorbed.

A

Polyols/ Sugar Alcohol

152
Q

calorie value of sugar alcohol

A

1.6-3.0 cal/g

153
Q

type of sugar alternative is slowly and incompletely absorbed/ metabolized
differently, they produce only a small effect to blood
glucose response.

A

Sugar Alcohol

154
Q

type of sugar alternative not absorbed in the SI enters the LI where
they function as prebiotic.

A

Polyols/ Sugar Alcohol

155
Q

type of sugar alternatives that Do not raise blood glucose level

A

Nonnutritive Sweeteners

156
Q

type of sugar alternatives that virtually calorie free and much sweeter
than sugar.

A

Nonnutritive Sweeteners

157
Q

Anticavity strategies include the following:

A

o Choose between-meal snacks that are healthy
and teeth-friendly.
o Limit between-meal carbohydrate snacking.
o Avoid high-sugar items that stays in the mouth
for a long time.
o Brush promptly after eating.
o Chew gum sweetened with polyols or
nonnutritive sweeteners as they are not
metabolized by mouth bacteria. o Stimulates saliva secretion and
neutralizes acidity in the mouth.
o Use fluoridated toothpaste.

NCM 105 Nutrition (7 decks)

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