Chapter 4

Question 1

What are the 3 general categories of carbohydrates in our food?

Answer 1

Unrefined (Whole) Carbohydrates, Refined Carbohydrates, Enrichment

Question 2

What are Unrefined Carbs?

Answer 2

Carb sources eaten in their natural form (Minimal processing)[ex. Corn]

Question 3

What are Refined Carbs?

Answer 3

Processed carbs(Empty calories; low nutrient density) [Ex cereal]

Question 4

What are Enriched Carbs?

Answer 4

Some nutrients fortified back into food after it was lost in processing.

Question 5

Define Whole Grains?

Answer 5

Unrefined carbs; include entire grain kernel.

Question 6

What is found in a whole grain kernel?

Answer 6

Germ(Oil, Vitamins), Bran(Fibre, Vitamins, Minerals), Endosperm(Primarily Starch)

Question 7

What part of the grain kernel do refined carbs contain?

Answer 7

Only the endosperm.

Question 8

What unit makes up sugars, starches and fibres?

Answer 8

Sugar units

Question 9

What are the 3 types of sugar units?

Answer 9

Monosaccharides(Single unit), Disaccharides(2 units), Polysaccharides(3+ Units;Starches, Fibres;Complex carbs)

Question 10

What sugar unit must carbs be in, inorder to be absorbed?

Answer 10

Monosaccharides

Question 11

3 sugars that are monosaccharides?

Answer 11

Glucose(in blood), Fructose(fruits), Galactose(milk)

Question 12

3 sugars that are disaccharides?

Answer 12

Maltose(Glucose+Glucose), Sucrose(Glucose+Fructose), Lactose(Glucose+Galactose)

Question 13

Define Added Sugar?

Answer 13

Chemically similar to natural sugars, but have no nutritional benefit. (Empty calories)

Question 14

Common examples of food that contain added sugar?

Answer 14

Cookies, pop, candy

Question 15

Diseases or problems associated with too much added sugar?

Answer 15

Cardiovascular disease, Obesity, diabetes, Addictive food tendencies, Dental caries, acne

Question 16

Define Complex Carbs?

Answer 16

Polysaccharides; generally not sweet

Question 17

Can Fibre be absorbed in the small intestine?

Answer 17

No, as the SI lacks the enzymes to absorb fiber.

Question 18

Define Soluble FIber?

Answer 18

Able to be broken down in the Large intestine by bacteria.(form short chain fatty acids)(Gives 2-3 kcal/g)

Question 19

Define Insoluble Fibre?

Answer 19

Does not provide energy for body.

Question 20

Which type of fibre dissolves in Water?

Answer 20

Soluble

Question 21

Sources of soluble fiber?

Answer 21

Oats, Apples, Nuts, Beans, Seaweed, Jams

Question 22

Sources of insoluble fibre?

Answer 22

Whole wheat, Rye, Bran, Broccoli, Celery

Question 23

Benefits of soluble fibre?

Answer 23

Promotes heart health. Helps regulate blood glucose levels and binds cholesterol containing compounds.

Question 24

Benefits of insoluble fibre?

Answer 24

Promotes intestinal health. Speeds passage through intestines, binds toxic waste products, promotes regular bowel movements, prevents constipation.

Question 25

How are carbohydrates broken down?

Answer 25

Salivary amylase in the mouth(polysaccharides), Pancreatic amylase in the SI(disaccharides), enzymes attached to microvilli in Large Intestine, fibre broken down by bacteria in LI

Question 26

How are carbs absorbed?

Answer 26

Monosaccharides travel from capillaries of SI to liver, Glucose sorted as glycogen in liver or used for energy or delivered to body tissues, galactose and fructose used as energy.

Question 27

Define the Glycemic Response?

Answer 27

Measure of how quickly blood glucose levels rise after a carb rich meal (Refined sugars cause higher glycemic response)

Question 28

Define Glycemic Index?

Answer 28

Relative ranking of how a food affects blood glucose relative to the effect of an equivalent amount of carbs from a reference food.

Question 29

What happens when blood glucose levels rise?

Answer 29

Pancreas releases insulin, which causes; 1) Glucose to be stored in liver as glycogen 2) Enters fat storing cells 3)Enters muscle tissue cells for them to use in Cellular Respiration; Blood glucose levels lower

Question 30

What happens when blood glucose levels lower?

Answer 30

Pancreas releases glucagon into liver, glycogen converted to glucose in liver, which is released into blood; Blood glucose levels rise.

Question 31

Define Lactose Intolerance?

Answer 31

Levels of lactase(enzyme) are naturally low, meaning lactose sugar can't be broken down in SI. Pass into large intestine where they are digested by bacteria producing methane gas.

Question 32

3 Functions of Carbohydrates?

Answer 32

Glucose as energy, 'spare' protein, promote Fatty Acid metabolism

Question 33

Define Glucose as a source of energy?

Answer 33

Process of cellular resp, each g glucose = 4 kcal energy

Question 34

Define carbs 'spare' protein/ gluconeogenesis?

Answer 34

Carb levels insufficient, glucose can be synthesized from amino acids. This uses up body proteins(muscle). Eating enough carbs spares body protein.

Question 35

Define carbs promote FA metabolism?

Answer 35

Need carbs to fully metabolize fats.Carbs form oxaloacetate which reacts with acetyl CoA in krebs cycle.

Question 36

Explain "Fats burn in a carb flame"/ Ketone formation?

Answer 36

No oxaloacetate, fat forms ketone bodies. High levels of ketones= ketosis. Can result in reduced appetite, odd-smelling breath, dry mouth, headaches, flu like symptoms.

Question 37

Diabetes and Diabetes in Canada?

Answer 37

High blood glucose. Affects 2 million Canadians. Higher in Aboriginal and Hispanic populations. Long periods of high blood glucose levels lead to nerve,kidney,blood vessel damage.

Question 38

Define Type 1 Diabetes?

Answer 38

Auto immune disease, where immune system attacks pancreatic cells that secrete insulin. Uncontrolled can lead to ketoacidosis(death and coma). [5-10% cases]

Question 39

How Type 1 Diabetes is managed?

Answer 39

Regular injections of insulin.

Question 40

Define Type 2 Diabetes?

Answer 40

Insulin resistance. Preventable as its lifestyle related. Begins with pre-diabetes.[90-95% cases]

Question 41

How Type 2 Diabetes is managed?

Answer 41

Weigh Management, limit carbs + saturated + trans fat, exercise, medication, gastric surgery.

Question 42

What are the symptoms of diabetes?

Answer 42

Frequent urination, thirst, weight loss, blurred vision, blindness, kidney failure, nerve dysfunction, increased risk of infection(amputation), dementia?

Question 43

What is Gestational Diabetes?

Answer 43

Elevated blood glucose during pregnancy, passed to fetus. Mother and offspring higher risk for T2 Diabetes and obesity.

Question 44

Define Hypoglycemia?

Answer 44

Low blood sugar. Fasting; occur in absence of food Reactive; Occur in response of consumption of high car foods.

Question 45

Symptoms of Hypoglycemia?

Answer 45

Irritability, sweating, shakiness, anxiety, rapid heartbeat, seizures, coma

Question 46

How Carbs and Weight Management Relate?

Answer 46

Low carb diets may promote weight loss b/c high protein/ fat diets are more satisfying therefor less calories are consumed.Refined carbs less satisfying. Unrefined carbs higher in fiber and more satisfying.

Question 47

Heart Disease and Carbs?

Answer 47

Risk depends on type of carb, high sugar diets raise blood lipid levels + LDL bad cholesterol. High fiber diets reduce risk.

Question 48

How to meet carb needs?

Answer 48

AMDR= 45-65%, 130g/day meets energy needs, AI for fiber men=38g/day women=25g/day. Sugar UL =10% daily calories. Emphasis on whole grains.