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Nutrition > Chapter 4: carbohydrates > Flashcards

Chapter 4: carbohydrates Flashcards

1
Q

what are carbohydrates important for?

A

as an energy resource, especially for the brain

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2
Q

what are the 3 monosaccharides?

A

glucose, fructose, galactose

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3
Q

what do the 3 basic monosaccharides combine with to become a disaccharide?

A

glucose

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4
Q

what are the 3 disaccharides?

A

maltose, sucrose, lactose

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5
Q

what is the most abundant carb in diet?

A

glucose

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6
Q

what is the principal form of CHO found in blood? (“blood sugar”)

A

glucose

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7
Q

how is glucose produced?

A

by plants via photosynthesis

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8
Q

describe fructose. where is it found?

A

sweetest natural sugar; found in fruits, juices, honey, veggies & high-fructose corn syrup

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9
Q

what monosaccharide does not occur alone in food? how is it found in food?

A

galactose; found as a component of lactose

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10
Q

polysaccharide

A

chains of monosaccharides linked together

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11
Q

how do plants store glucose?

A

as polysaccharides in the form of starch

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12
Q

can we use starch in the body? what are some great sources of starch?

A

our cells cannot use complex starch as it exists in plants, we must digest it down to glucose; grains, legumes & tubers are great sources of dietary starch

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13
Q

how do animals and humans store glucose?

A

as glycogen (stored in the liver and muscles)
NOTE: glycogen is not a source of dietary CHO

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14
Q

fiber

A

support structure of leaves, stems, plants

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15
Q

dietary fiber

A

the non-digestible part of plants, fiber found naturally in foods

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16
Q

functional fiber

A

fiber extracted from plants and added to foods and supplements

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17
Q

properties of soluble fiber vs insoluble fiber

A

soluble fiber: dissolves in water, viscous, easily digested by bacteria in colon
insoluble fiber: does not dissolve in water, not fermented by bacteria in colon

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18
Q

sources of soluble fiber vs insoluble fiber

A

soluble fiber: citrus fruits, berries, oats, beans, used to thicken & stabilize foods
insoluble fiber: whole grains and vegetables

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19
Q

benefits of soluble fiber vs insoluble fiber

A

soluble fiber: decrease risk for CVD & type 2 diabetes because it lowers LDL and manages blood glucose
insoluble fiber: promotes regular bowel movements, alleviates constipation, reduce risk for diverticulosis (strain on wall of large intestine)

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20
Q

other benefits of fiber

A

reduce risk of colon cancer, slows movement through GI tract and enhances satiety (promotes weight loss)

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21
Q

what is the adequate intake of fiber

A

14 grams per 1,000 kcal in diet

22
Q

during intense exercise, which macromolecule supplies most energy?

A

CHO: 2/3 of energy being used

23
Q

ketones

A

alternate source of energy the brain can use when CHO intake is insufficient

24
Q

what can excessive ketones lead to?

A

ketoacidosis -> damages tissues

25
Q

where does most digestion of CHOs happen?

A

small intestine

26
Q

what digests CHOs in the mouth?

A

salivary amylase

27
Q

what happens to salivary amylase in the stomach?

A

destroyed by HCl, there is no CHO digestion in the stomach

28
Q

what enzymes break down CHOs in the small intestine?

A

pancreatic amylase: shorter chains -> maltose
maltase: glucose + glucose
sucrase: fructose + glucose
lactase: galactose + glucose

29
Q

what happens to undigested CHOs in the large intestine?

A

bacteria ferment the CHO and remaining fiber is excreted in the feces

30
Q

glycogenesis

A

making glycogen (stored in the liver) don’t need glucose right away

31
Q

what is considered normal blood glucose?

A

70-100 mg/dl

32
Q

what happens to your blood glucose after a meal?

A

BG increases -> insulin secreted -> BG decreases

33
Q

how does glucagon affect blood glucose?

A

increases BG

34
Q

what is the recommended dietary intake for CHO?

A

130g per day just to supply the brain with glucose (45-65% of daily calorie intake)

35
Q

which CHOs should we limit and which should we emphasize?

A

limit: refined grains and added sugars
emphasize: whole grains, fruits, and veggies

36
Q

what is the anatomy of a whole grain?

A

bran: high in fiber, contains most vitamins and minerals in the grain
endosperm: contains most of the CHO and protein in the grain
germ: contains healthy fats and vitamins

37
Q

processed grains have which anatomy pieces of the whole grain?

A

endosperm

38
Q

are added sugars chemically different from naturally occurring sugars?

A

no, foods that contain added sugars just usually have fewer additional nutrients

39
Q

what affect do sugars have on cholesterol?

A

increases LDL and decreases HDL

40
Q

diabetes

A

inability to regulate blood glucose levels

41
Q

what is the fasting blood glucose range for prediabetes? diagnosis of diabetes?

A

pre: 100-125 mg/dl
diabetes: >125 mg/dl

42
Q

type I diabetes

A

autoimmune disease: body destroys pancreatic cells that make insulin, frequently diagnosed in adolescence, may lead to ketoacidosis if not treated using insulin injections or a pump

43
Q

type II diabetes

A

develops progressively over time, body cells become unresponsive to insulin, more insulin needed which creates a high demand on the pancreas, most common trigger: obesity

44
Q

increased risk factors for type II diabetes

A

obesity, physically inactive, poor diet, metabolic syndrome: high waist circumference, high blood pressure, high blood lipids and blood glucose, genetic predisposition, increased age

45
Q

hypoglycemic drugs

A

increase pancreatic responsiveness -> decrease or slow down glucose absorption -> decrease amount of glucose made by the liver -> increases insulin action (effectiveness)

46
Q

what can chronic hyperglycemia lead to?

A

nerve damage (diabetic neuropathy), amputation, infections, increased risk of CVD disease, kidney damage (nephropathy), blindness (retinopathy), seizures, death

47
Q

gestational diabetes

A

occurs during pregnancy, cause unknown, insufficient insulin production or insulin resistance during pregnancy

48
Q

risk factors for gestational diabetes

A

obese, age 35+, native american, african american, hispanic

49
Q

if blood glucose is not controlled during gestational diabetes, what could happen?

A

risk of developing large bay (macrosomia), child at risk for overweight later in life, preeclampsia

50
Q

how does gestational diabetes resolve? does it increase risk for development of other types of diabetes?

A

resolves spontaneously after birth, increased incidence of type II diabetes over the next 5-10 years (mom needs to lose weight gained during pregnancy)

Nutrition (7 decks)

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